Physical, chemical and microbiological characteristics of lafun produced in Benin

African Journal of Biotechnology

Volumn 8, Issue 14, 2009, Pages 3320-3325

  Padonou, Sègla Wilfrid ^a,b   Hounhouigan, Joseph D ^a   Nago, Mathurin C ^a  

^a UNIVERSITY OF ABOMEY CALAVI   (Benin)

^b INSTITUT NATIONAL DES RECHERCHES AGRICOLES DU BÉNIN   (Benin)

Author keywords

Cassava; Characteristics; Lafun; Micro organisms; Retting; Stiff porridge

Indexed keywords

CARBOHYDRATE; FAT; PROTEIN; STARCH;

ARTICLE; ASH; BACILLUS; BENIN; CASSAVA; CHIGAN LAFUN; CONTROLLED STUDY; ENTEROBACTERIACEAE; FIBER; LACTIC ACID BACTERIUM; LAFUN; MICROBIOLOGICAL EXAMINATION; PH; PHYSICAL CHEMISTRY; WATER CONTENT; YEAST;

ENTEROBACTERIACEAE; MANIHOT ESCULENTA;

EID: 68949173450     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

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