Protein enrichment of cassava peel by submerged fermentation withTrichoderma viride (ATCC 36316)

Olufunke O. Ezekiel; Ogugua C. Aworh; Hans P. Blaschek; Thaddeus C. Ezeji

doi:10.5897/AJB09.620

African Journal of
Biotechnology

Abbreviation: Afr. J. Biotechnol.
Language: English
ISSN: 1684-5315
DOI: 10.5897/AJB
Start Year: 2002
Published Articles: 12487

Full Length Research Paper

Protein enrichment of cassava peel by submerged fermentation withTrichoderma viride (ATCC 36316)

Olufunke O. Ezekiel1*, Ogugua C. Aworh2, Hans P. Blaschek3, Thaddeus C. Ezeji4

1Department of Food Technology, University of Ibadan, Ibadan Oyo State, Nigeria. 2Department of Food Technology, University of Ibadan, Ibadan Oyo State, Nigeria. 3Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Illinois, USA. 4Department of Animal Sciences, Ohio State University, Ohio, USA.
Email: [email protected]

Article Number - EDF11A829929
Vol.9(2), pp. 187-194 , January 2010
https://doi.org/10.5897/AJB09.620

Accepted: 07 August 2009
Published: 11 January 2010

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