Physicochemical, thermal, and functional properties of gari (fermented‐cassava product) enriched with cowpea hull at different stages of production
GM Olapade, OR Karim, IF Olawuyi - Food Bioengineering, 2023 - Wiley Online Library
Gari was produced using the traditional method and enriched with freshly produced cowpea
hull in wet form to improve the nutritional composition. The objective of this study was to …
hull in wet form to improve the nutritional composition. The objective of this study was to …
[PDF][PDF] ASSESSMENT OF NIGERIA'S CASSAVA PRODUCTION POTENTIAL AND EVALUATING THE TECHNO-QUALITY ANALYSIS OF LOCALLY PRODUCED …
I ONUCHE, OG SOBARASUA… - Journal of the …, 2024 - researchgate.net
The global energy narrative is pushing for the deep decarbonisation of energy-consuming
systems. This paper seeks to assess cassava (a staple food in West Africa) production …
systems. This paper seeks to assess cassava (a staple food in West Africa) production …
Effect of Co-fermentation of Cassava and African Yam Bean on some Compositional and Sensory Properties of Pupuru
OO Idowu, JA Adejuyitan… - Journal of Scientific …, 2021 - journal.article2publish.com
Aim: Consumption of pupuru (a cassava based food) is on the increasing trend in most parts
of Nigeria, hence the need to improve the nutrients with under-utilised legume, African yam …
of Nigeria, hence the need to improve the nutrients with under-utilised legume, African yam …
[PDF][PDF] Evaluation Of Vitamins And Minerals Of Gari Produced From Trifoliate Yam (Dioscorea Dumetorum) and Cassava (Manihot Esculenta).
L Oluwakemi, GI Oladipupo - researchgate.net
Trifoliate yam (Dioscorea dumetorum) is a high yielding but underexploited yam species
despite being nutritionally superior to other yam species. This study therefore aimed at …
despite being nutritionally superior to other yam species. This study therefore aimed at …