Effect of microbial fermentation on nutritional and antinutritional contents of cassava leaf
Author:
Affiliation:
1. Dairy and Food Science and Technology Egerton University—Njoro Campus Kenya
2. Food Science and Technology Hawassa University Ethiopia
Funder
EP-Nuffic
Publisher
Wiley
Subject
Microbiology,Food Science,Parasitology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12969
Reference63 articles.
1. The Use of Cassava Leaves as Food in Africa
2. Effect of processing method on the proximate composition, mineral content and antinutritional factors to taro (Colocasia esculenta, L.) grown in Ethiopia
3. Minerals and antinutrients in fluted pumpkin (Telfairia occidentalis Hook f.)
4. PROCESSING OF CASSAVA LEAVES FOR HUMAN CONSUMPTION
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