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Journal Abstract Search

138 related items for PubMed ID: 9839812

  • 1. Physicochemical properties and garification (gari yield) of selected cassava cultivars in Rivers State, Nigeria.
    Achinewhu SC, Barber LI, Ijeoma IO.
    Plant Foods Hum Nutr; 1998; 52(2):133-40. PubMed ID: 9839812
    [Abstract] [Full Text] [Related]

  • 2. Effect of traditional processing of cassava on the cyanide content of gari and cassava flour.
    Kemdirim OC, Chukwu OA, Achinewhu SC.
    Plant Foods Hum Nutr; 1995 Dec; 48(4):335-9. PubMed ID: 8882371
    [Abstract] [Full Text] [Related]

  • 3. Loss of residual cyanogens in a cassava food during short-term storage.
    Onabolu AO, Oluwole OS, Bokanga M.
    Int J Food Sci Nutr; 2002 Jul; 53(4):343-9. PubMed ID: 12090030
    [Abstract] [Full Text] [Related]

  • 4. Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties.
    Laya A, Koubala BB, Kouninki H, Nchiwan Nukenine E.
    Int J Food Sci; 2018 Jul; 2018():6241035. PubMed ID: 29850481
    [Abstract] [Full Text] [Related]

  • 5. The clinicopathologic significance of enriching grated cassava mash with red palm oil in the production of gari.
    Ihedioha JI.
    Plant Foods Hum Nutr; 2002 Jul; 57(3-4):295-305. PubMed ID: 12602937
    [Abstract] [Full Text] [Related]

  • 6. Acidification and starch behaviour during co-fermentation of cassava (Manihot esculenta Crantz) and soybean (Glycine max Merr) into gari, an African fermented food.
    Afoakwa EO, Kongor EJ, Annor GA, Adjonu R.
    Int J Food Sci Nutr; 2010 Aug; 61(5):449-62. PubMed ID: 20109125
    [Abstract] [Full Text] [Related]

  • 7. Effect of fungi fermentation on organoleptic properties, energy content and in-vitro multienzyme digestibility of cassava products (flour & gari).
    Akindahunsi AA, Oboh G.
    Nutr Health; 2003 Aug; 17(2):131-8. PubMed ID: 14653508
    [Abstract] [Full Text] [Related]

  • 8. Impact of style of processing on retention and bioaccessibility of beta-carotene in cassava (Manihot esculanta, Crantz).
    Thakkar SK, Huo T, Maziya-Dixon B, Failla ML.
    J Agric Food Chem; 2009 Feb 25; 57(4):1344-8. PubMed ID: 19199597
    [Abstract] [Full Text] [Related]

  • 9. The stability of stored gari.
    Sanni MO.
    Int J Food Microbiol; 1996 Feb 25; 29(1):119-23. PubMed ID: 8722193
    [Abstract] [Full Text] [Related]

  • 10. Changes in cassava toxicity during processing into gari and ijapu--two fermented food products.
    Sokari TG, Karibo PS.
    Food Addit Contam; 1992 Feb 25; 9(4):379-84. PubMed ID: 1493886
    [Abstract] [Full Text] [Related]

  • 11. Exploring genetic variability, heritability, and trait correlations in gari and eba quality from diverse cassava varieties in Nigeria.
    Aghogho CI, Kayondo SI, Maziya-Dixon B, Eleblu SJ, Asante I, Offei SK, Parkes E, Ikpan Smith A, Adesokan M, Abioye R, Chijioke U, Ogunpaimo K, Kulakow P, Egesi C, Dufour D, Rabbi IY.
    J Sci Food Agric; 2024 Jun 25; 104(8):4860-4871. PubMed ID: 37515474
    [Abstract] [Full Text] [Related]

  • 12. Oven drying and hot water cooking processes decrease HCN contents of cassava leaves.
    Modesto Junior EN, Chisté RC, Pena RDS.
    Food Res Int; 2019 May 25; 119():517-523. PubMed ID: 30884684
    [Abstract] [Full Text] [Related]

  • 13. Cyanide detoxification in cassava for food and feed uses.
    Padmaja G.
    Crit Rev Food Sci Nutr; 1995 Jul 25; 35(4):299-339. PubMed ID: 7576161
    [Abstract] [Full Text] [Related]

  • 14. Coumarin compounds in cassava diets: 2 health implications of scopoletin in gari.
    Obidoa O, Obasi SC.
    Plant Foods Hum Nutr; 1991 Jul 25; 41(3):283-9. PubMed ID: 1924193
    [Abstract] [Full Text] [Related]

  • 15. The effect of processing on total organic acids content and mineral availability of simulated cassava-vegetable diets.
    Adewusi SR, Ojumu TV, Falade OS.
    Plant Foods Hum Nutr; 1999 Jul 25; 53(4):367-80. PubMed ID: 10540989
    [Abstract] [Full Text] [Related]

  • 16. Particle size distribution of hydrocyanic acid in gari, a cassava-based product.
    Maduagwu EN, Fafunso M.
    Toxicol Lett; 1980 Dec 25; 7(2):171-4. PubMed ID: 6270847
    [Abstract] [Full Text] [Related]

  • 17. Chemical composition and nutritive value of four varieties of cassava leaves grown in South-Western Nigeria.
    Oni AO, Onwuka CF, Arigbede OM, Anele UY, Oduguwa OO, Onifade OS, Tan ZL.
    J Anim Physiol Anim Nutr (Berl); 2011 Oct 25; 95(5):583-90. PubMed ID: 21091552
    [Abstract] [Full Text] [Related]

  • 18. Diversity, Physicochemical and Technological Characterization of Elite Cassava (Manihot esculenta Crantz) Cultivars of Bantè, a District of Central Benin.
    Sanoussi AF, Loko LY, Ahissou H, Adjahi AK, Orobiyi A, Agré AP, Azokpota P, Dansi A, Sanni A.
    ScientificWorldJournal; 2015 Oct 25; 2015():674201. PubMed ID: 26693522
    [Abstract] [Full Text] [Related]

  • 19. Prediction of functional characteristics of gari (cassava flakes) using near-infrared reflectance spectrometry.
    Adesokan M, Alamu EO, Fawole S, Maziya-Dixon B.
    Front Chem; 2023 Oct 25; 11():1156718. PubMed ID: 37234202
    [Abstract] [Full Text] [Related]

  • 20. Drivers of consumer acceptability of cassava gari-eba food products across cultural and environmental settings using the triadic comparison of technologies approach (tricot).
    Olaosebikan O, Bello A, de Sousa K, Ndjouenkeu R, Adesokan M, Alamu E, Agbona A, Van Etten J, Kégah FN, Dufour D, Bouniol A, Teeken B.
    J Sci Food Agric; 2024 Jun 25; 104(8):4770-4781. PubMed ID: 37463325
    [Abstract] [Full Text] [Related]

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