Nutritional and toxicological evaluation of Saccharomyces cerevisae fermented cassava flour

Journal of Food Composition and Analysis

Volumn 18, Issue 7, 2005, Pages 731-738

  Oboh, G ^a   Akindahunsi, A A ^a  

^a FEDERAL UNIVERSITY OF TECHNOLOGY   (Nigeria)

Author keywords

Cassava flour; Fermentation; Nutrition; S. cerevisae; Toxicology

Indexed keywords

ALANINE AMINOTRANSFERASE; ASPARTATE AMINOTRANSFERASE; BILIRUBIN; PROTEIN; SERUM ALBUMIN;

ALANINE AMINOTRANSFERASE BLOOD LEVEL; ANIMAL EXPERIMENT; ANIMAL TISSUE; ARTICLE; ASPARTATE AMINOTRANSFERASE BLOOD LEVEL; CARDIOTOXICITY; CASSAVA; CONTROLLED STUDY; DIGESTION; FERMENTATION; FLOUR; FOOD ANALYSIS; FOOD POISONING; FOOD PROCESSING; FOOD QUALITY; LIVER NECROSIS; LIVER TOXICITY; NIGERIA; NONHUMAN; NUTRITIONAL VALUE; PROTEIN CONTENT; RAT; SACCHAROMYCES CEREVISIAE; SPLEEN;

FUNGI; MANIHOT ESCULENTA; SACCHAROMYCES;

EID: 17644398419     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2004.06.013     Document Type: Article

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