Impact of traditional processing methods on some physico chemical and sensory qualities of fermented cassava flour "Kpor umilin"

The study was conducted to investigate the effect of traditional processing/preservation methods on the physico-chemical and sensory quality of fermented cassava flour (Kpor umilin) in some areas of Benue State, Nigeria. The physical, chemical and organoleptic qualities of the traditionally processe...

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Veröffentlicht in:	African journal of biotechnology 2006-10, Vol.5 (20), p.1985-1988
Hauptverfasser:	Inyang, C U, Tsav-Wua, JA, Akpapunam, MA
Format:	Artikel
Sprache:	eng
Schlagworte:	Manihot esculenta
Online-Zugang:	Volltext
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