Nutritive value, toxicological and hygienic quality of some cassava based products consumed in Cameroon

Pakistan Journal of Nutrition

Volumn 6, Issue 4, 2007, Pages 404-408

  Roger, Djoulde Darman ^a,c   Jean Justin, Essia Ngang ^b   François Xavier, Etoa ^b  

^a INSTITUTE OF AGRICULTURAL RESEARCH FOR DEVELOPMENT IRAD   (Cameroon)

^b UNIVERSITY OF YAOUNDÉ I   (Cameroon)

^c UNIVERSITY OF NGAOUNDERE   (Cameroon)

Author keywords

Cassava; Cyanide compounds; Gari; Microorganisms; Proteins

Indexed keywords

CYANIDE; PROTEIN;

ARTICLE; CAMEROON; CASSAVA; CLOSTRIDIUM; CONTROLLED STUDY; DRY WEIGHT; FERMENTATION; FOOD ANALYSIS; FOOD COMPOSITION; FOOD CONTAMINATION; FOOD CONTROL; FOOD INTAKE; FOOD POISONING; FOOD PROCESSING; FOOD QUALITY; FUNGAL CONTAMINATION; MARKET; MICROBIAL CONTAMINATION; NONHUMAN; NUTRITIONAL VALUE; PROTEIN CONTENT; STAPHYLOCOCCUS AUREUS;

FUNGI; GARI; MANIHOT ESCULENTA;

EID: 34250179095     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2007.404.408     Document Type: Article

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