Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia-Reference-Cited by-同舟云学术

Physicochemical, microbial, and aflatoxin analyses of selected high-quality cassava flour (HQCF) from the major markets of Zambia

Published:2021-01-01 Issue:1 Volume:7 Page:
ISSN:2331-1932
Container-title:Cogent Food & Agriculture
language:en
Short-container-title:Cogent Food & Agriculture

Author:

Alamu Emmanuel Oladeji¹^ORCID,Gondwe Therese¹,Ayinde Olalekan²,Akinwale Gbenga³,Ntawuruhunga Pheneas¹,Awoyale Wasiu²⁴,Abass Adebayo⁵,Maziya-dixon Busie²

Affiliation:

1. Department of Food and Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Southern Africa Hub, Lusaka, Zambia

2. Pathology Unit, International Institute of Tropical Agriculture (IITA), Ibadan, PMB 5320, Nigeria

3. Cassava Breeding Unit, International Institute of Tropical Agriculture (IITA), Southern Africa Hub, Chitedze Research Station, Lilongwe, Malawi

4. Department of Food Science and Technology, Kwara State University, Ilorin, Nigeria.

5. Food Quality Laboratory, International Institute of Tropical Agriculture (IITA), Eastern Africa Hub, Dar Es Salaam, Tanzania

Funder

This research did not receive any specific grant from funding agencies in the public, commercial, or not-for-profit sectors

Publisher

Informa UK Limited

Subject

Agricultural and Biological Sciences (miscellaneous),Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/23311932.2021.1914906

Reference43 articles.

1. Abass, A. (2008). Recent developments in cassava processing, utilization, and marketing in East and Southern Africa and lessons learned. Paper presented at the FAO Expert Consultation Meeting held at the Natural Resources Institute, University of Greenwich, United Kingdom. http://projects.nri.org/gcpmd/files/1_Abass_paper.pdf.

2. Microbiological Safety Assessment of Fermented Cassava Flour “Lafun” Available in Ogun and Oyo States of Nigeria

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