Proximate composition of fermented cassava meal “mchuchume” fortified with soya bean flour and Moringa oleifera leaves powder

Author:

Alphonce Severino,Kaale Lillian Daniel,Rweyemamu Leonard M. P.,Millinga Francis

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference30 articles.

1. Abraham IS, Abu JO, Gernah DI (2013) Effect of Moringa oleifera leaf powder supplementation on some quality characteristic of wheat bread. FNS 4:270–275. https://doi.org/10.4236/fns.2013.43036

2. Adeniyi PO, Obatolu VA, Bakare AD, Lawa SB, Bolaji AT, Banjo OA (2017) Fortification of carbohydrate-rich foods (spaghetti and tapioca pearls) with soybean flour, a timely and evergreen necessity. JFS 5:43–50. https://doi.org/10.12691/jfs-5-2-4

3. Ajani AO, Alade OA, Olagbaj AR, Fasoyiro SB, Arowora KA, Oyelakin MO (2016) Chemical and sensory qualities of stored gari fortified with soybean and groundnut flour. Appl Trop Agric 21:79–83

4. AOAC (2005) Official methods of analysis, 15th edn. Association of Official Analytical Chemists, Washington DC, USA

5. Balogun MA, Karim OR, Kolawole FL, Solarin AO (2012) Quality attributes of tapioca meal fortified with defatted soy flour. Agrosearch 1:61–67

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