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                                       Details for article 113 of 172 found articles
 
 
  Nutritive Value, Toxicological and Hygienic Quality of Some Cassava Based Products Consumed in Cameroon
 
 
Title: Nutritive Value, Toxicological and Hygienic Quality of Some Cassava Based Products Consumed in Cameroon
Author: Djoulde Darman Roger
Essia Ngang Jean-Justin
Etoa François-xavier
Appeared in: Pakistan journal of nutrition
Paging: Volume 6 (2007) nr. 4 pages 404-408
Year: 2007
Contents: Some cassava based products (cassava chips, gari and cooked fermented cassava paste "Batons de manioc") were bought from local markets in Cameroon and analyzed for protein, cyanide content and their microbiological quality evaluated. Results showed a high level of total cyanide in gari (114.16±25 ppm), cassava chips (73.85±11 ppm) and a little less in fermented cassava paste ("Batons de manioc") (63.1±5 ppm). The average total protein content was very low (2.9±0.5% in cassava chips, 1.9±0.3% in fermented cassava paste and 4.13±0.4% in gari). Microbiological quality was non-acceptable with an average high level of fungi in gari and cassava chips, and total mesophil aerobic microorganisms (56 x 105cfu/g of dry weight) in fermented cassava paste. This study suggests amelioration in the production process and post-retting practices with the scope of improving on the toxicological, nutritive and hygienic quality of these products.
Publisher: Asian Network for Scientific Information (provided by DOAJ)
Source file: Elektronische Wetenschappelijke Tijdschriften
 
 

                             Details for article 113 of 172 found articles
 
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