The effect of fermentation on nutritional composition of cottonseeds (Gossypium hirsutum Linn) for production of 'Owoh'

Journal of Pure and Applied Microbiology

Volumn 1, Issue 1, 2007, Pages 39-44

  Falegan, C R ^a   David, O M ^a  

^a UNIVERSITY OF ADO EKITI   (Nigeria)

Author keywords

Amino acids; Cottonseeds; Fermentation; Owoh

Indexed keywords

AMINO ACID; CALCIUM; CYSTINE; FLAVORING AGENT; GLYCINE; HISTIDINE; IRON; LEUCINE; LYSINE; MAGNESIUM; MINERAL; OXALIC ACID; PHOSPHORUS; PHYTIC ACID; POTASSIUM; SODIUM; TANNIN; THREONINE; TYROSINE; ZINC;

AMINO ACID ANALYSIS; ARTICLE; ASH; BIOCHEMICAL COMPOSITION; CARBOHYDRATE ANALYSIS; CONDIMENT; CONTROLLED STUDY; COTTON; FAT CONTENT; FERMENTATION; FERMENTED PRODUCT; FIBER; FOOD COMPOSITION; FOOD INTAKE; MOISTURE; NONHUMAN; NUTRITIONAL STATUS; NUTRITIONAL VALUE; PH; SAFETY; TITRIMETRY;

GOSSYPIUM HIRSUTUM;

EID: 44049087924     PISSN: 09737510     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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