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Journal Abstract Search

102 related items for PubMed ID: 9600609

  • 1. Improvement of garri quality by the inoculation of microorganisms into cassava mash.
    Okafor N, Umeh C, Ibenegbu C, Obizoba I, Nnam N.
    Int J Food Microbiol; 1998 Mar 03; 40(1-2):43-9. PubMed ID: 9600609
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  • 4. Biochemical changes in micro-fungi fermented cassava flour produced from low- and medium-cyanide variety of cassava tubers.
    Oboh G, Oladunmoye MK.
    Nutr Health; 2007 Mar 03; 18(4):355-67. PubMed ID: 18087867
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  • 6. Protein improvement in Gari by the use of pure cultures of microorganisms involved in the natural fermentation process.
    Ahaotu I, Ogueke CC, Owuamanam CI, Ahaotu NN, Nwosu JN.
    Pak J Biol Sci; 2011 Oct 15; 14(20):933-8. PubMed ID: 22514894
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  • 9. Cyanide detoxification in cassava for food and feed uses.
    Padmaja G.
    Crit Rev Food Sci Nutr; 1995 Jul 15; 35(4):299-339. PubMed ID: 7576161
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  • 14. Characterisation of the microflora of attiéké, a fermented cassava product, during traditional small-scale preparation.
    Coulin P, Farah Z, Assanvo J, Spillmann H, Puhan Z.
    Int J Food Microbiol; 2006 Feb 01; 106(2):131-6. PubMed ID: 16213052
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  • 15. Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.
    Kostinek M, Specht I, Edward VA, Schillinger U, Hertel C, Holzapfel WH, Franz CM.
    Syst Appl Microbiol; 2005 Aug 01; 28(6):527-40. PubMed ID: 16104351
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  • 16. Characterization of yellow root cassava and food products: investigation of cyanide and β-carotene concentrations.
    Odoemelam CS, Percival B, Ahmad Z, Chang MW, Scholey D, Burton E, Okafor PN, Wilson PB.
    BMC Res Notes; 2020 Jul 11; 13(1):333. PubMed ID: 32653027
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  • 20. Analysis of bacterial communities of three cassava-based traditionally fermented Nigerian foods (abacha, fufu and garri).
    Dike KS, Okafor CP, Ohabughiro BN, Maduwuba MC, Ezeokoli OT, Ayeni KI, Okafor CM, Ezekiel CN.
    Lett Appl Microbiol; 2022 Mar 11; 74(3):452-461. PubMed ID: 34850410
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