The Nutritional and Therapeutic Benefits of Some Nigerian Fermented Food Products
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Publisher
Springer International Publishing
Link
https://link.springer.com/content/pdf/10.1007/978-3-030-82902-5_36
Reference51 articles.
1. Adedire OM, Farinu AO, Olaoye SO, Osesusi AO, Ibrahim KO (2018) Effect of enhanced fermentation on the antioxidant, proximate and shelf life properties of Kunu. UK J Pharm Biosci 6(2). https://doi.org/10.20510/ukjpb/6/i2/173541
2. Adelekan AO, Alamu AE, Arisa NU, Adebayo YO, Dosa AS (2013) Nutritional, microbiological and sensory characteristics of malted soy-Kunu Zaki: an improved traditional beverage. Adv Microbiol 03(04). https://doi.org/10.4236/aim.2013.34053
3. Adepoju O, Adekola Y, Mustapha S, Ogunola S (2010) Effect of processing methods on nutrient retention and contribution of cassava (manihot spp) to nutrient intake of Nigerian consumers. Afr J Food Agric Nutr Dev 10(2). https://doi.org/10.4314/ajfand.v10i2.53353
4. Agarry OO, Nkama I, Akoma O (2010) Production of Kunun-zaki (A Nigerian fermented cereal beverage) using starter culture. Int Res J Microbiol
5. Airaodion AI, Airaodion EO, Ewa O, Ogbuagu EO, Ogbuagu U (2019) Nutritional and anti–nutritional evaluation of Garri processed by traditional and instant mechanical methods. Asian Food Sci J. https://doi.org/10.9734/afsj/2019/v9i430021
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