Enrichment of fermented cassava meal ‘mchuchume’ with micronutrient ingredients from soya bean flour and Moringa oleifera leaves powder-Reference-Cited by-同舟云学术

Enrichment of fermented cassava meal ‘mchuchume’ with micronutrient ingredients from soya bean flour and Moringa oleifera leaves powder

Published:2021-01-07 Issue:9 Volume:101 Page:3575-3581
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J Sci Food Agric

Author:

Alphonce Severino¹,Kaale Lilian Daniel¹^ORCID,Millinga Francis²,Rweyemamu Leonard MP¹

Affiliation:

1. Department Food Science and Technology University of Dar es Salaam Dar es Salaam Tanzania

2. Tanzania Food and Nutrition Centre Dar es Salaam Tanzania

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10984

Reference38 articles.

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2. Characterization of the proximate composition, the amino acid, mineral and hydrogen cyanide contents of 16 cassava (Manihot esculenta Crantz) germplasms;Sun YX;Int Food Res J,2020

3. Nutritional Value of Cassava for Use as a Staple Food and Recent Advances for Improvement

4. Quality attributes of fufu (fermented cassava) flour supplemented with bambara flour;Olapade AA;Int Food Res J,2014

5. World Health Organization and UNICEF Global Strategy for infant and young child feeding. World Health Organization Geneva (2003).

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