Full Length Research Paper
References
Adejuyitan JA, Olanipekun BF, Otunola EA, Osunbade OA (2019). A Novelty of food Fermentation using Non- Pathogenic micro-fungi for Healthy and Nutritious Foods: A Review In: A road map to foods security and Sustainability. Book of Extended Abstracts of the 5th annual conference, regional Food Science and Technology summit, Ilorin, Nigeria. 10th-12th June. 2019. |
|
Brimer L (2015). Cassava Production and Processing and Impact on Biological Compounds. In: Processing and Impact on Active Components in Food, Preedy, V. (Ed.). Elsevier Inc., New York, ISBN: 978-0-12-404699-3: 81-87. |
|
Ehirim CC (2018). Effects of Different Processing conditions on the Quality Characteristics of Gari. Unpublished MSc Dissertation. Department of Food Science and Technology, University of Technology, Owerri, Nigeria: 1-15. |
|
Food and Agriculture Organization (FAO) (2016). Food outlook: Biennial report on global food markets. Food and Agriculture Organization of the United Nations, Rome, Italy. |
|
Karim OR, Balogun MA, Akintayo OA, Awoyale W (2016). Physical, chemical, and Sensory properties of cassava (manihot esculenta) - sweet potato (Ipomoea batatas) gari. Ukrainian Journal of Food Science 4(2):276-283. |
|
Londono-Hernandez L, Bolivar G, Ramirez T (2018). Effects of Solid State Fermentation with Rhizopus oryzae on biochemical and structural characteristics of Sorghum (Sorghum bicolor (L) Moench). International Journal of Food and Fermentation Technology 8(1):27-36. |
|
Oboh G, Akindahunsi AA (2003). Biochemical changes in Cassava products (flour and garri) subjected to Saccharomyces cerevisae solid media fermentation. Food Chemistry 82(4):599-602. |
|
Ogunnaike AM, Adepoju PA, Longe AO, Elemo GN, Oke OV (2015). Effects of Submerged and anaerobic fermentations on cassava flour. African Journal of Biotechnology 14(1):961-970. |
|
Oguntimein GB, Akingbala JO, Bolade MK, Abass AB (1994). The effect of processing parameters on gari quality. Biotechnology Network conference 24-26 August, 1994; Bogo, Indonesia. |
|
Oluwafemi GI, Udeh CC (2016). Effect of fermentation periods on the physicochemical and sensory properties of gari. Journal of Environmental Science 10(1):37-42. |
|
Olaoye OA, Lawrence IG, Cornelius GN, Ihenetu ME (2015). "Evaluation of quality attributes of cassava product (gari) produced at varying length of fermentation". American Journal of Agricultural Science 2(1):1-7. |
|
Rosales-Soto MU, Gray PM, Fellman JK, Mattinson DS, Unlu G, Huber K, Powers JR (2016). Microbiological and physico-chemical analysis of fermented protein-fortified cassava (Manihot esculenta Crantz) flour. LWT - Food Science and Technology 66:355-360. |
|
Sineenart P, Metha W, Onanong P, Anusom C, Pongsatorn G, Nirawan G, Sungchhang K (2018). Effects of fermentation using Different Microorganisms on Nutritive Values of Fresh and Dry Cassava Root. Asian Journal of Animal and Veterinary Advances 13(2):128-135. |
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0