Improvement of protein content of garri by inoculation of cassava mash with biomass from palm wine

American Journal of Food Technology

Volumn 4, Issue 2, 2009, Pages 60-65

  Ogbo, F C ^a   Onuegbu, J A ^a   Achi, O K ^b  

^a NNAMDI AZIKIWE UNIVERSITY   (Nigeria)

^b Michael Okpara University   (Nigeria)

Author keywords

Cassava garri; Fermentation; Palm wine biomass; Protein content

Indexed keywords

BACTERIA (MICROORGANISMS); MANIHOT ESCULENTA;

EID: 65249128029     PISSN: 15574571     EISSN: 1557458X     Source Type: Journal    
DOI: 10.3923/ajft.2009.60.65     Document Type: Article

References (19)

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