Nutrient and Anti-nutrient Contents of Aspergillus niger -Fermented Cassava Products (Flour and Gari)

By G. Oboh, A. Akindahunsi, A. Oshodi. 2002

117 citations recorded by the source corpus.

Subfields: Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/25e1389678289169c3ffae4a8598c6196e8860ea

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Nutrition and Dietetics

1. Ramesh Ray
2. G. Oboh

In Plant Science

1. G. Oboh

Citations in the corpus

• Nutrient enrichment of cassava peels using a mixed culture of Saccharomyces cerevisae and Lactobacillus spp solid media fermentation techniques (2006, methodology): “…from fermented cassava pulp was low, when compared with the usual cyanide content of cassava products in Nigeria [19.0 mg/kg (gari), 25 mg/kg (fufu)], and that of the cyanide content of some micro-fungi fermented cassava products (9.1 - 17.2 mg/kg) (Oboh et al. 2002; Oboh and Akindahunsi, 2003).”
• Traditional and novel fermented foods and beverages from tropical root and tuber crops: review. (2009, background): “Fermentation of cassava with Aspergillus niger (Oboh et al., 2002) and Saccharomyces cerevisae (Oboh & Akindahunsi, 2003) increased the protein content of gari to the extent of 7.”