Nutritional and Chemical Properties of Fermented Soybean-supplemented Cassava Flour
G. A. Thomas & C. O. O. Olaiya · Journal of Advances in Biology & Biotechnology · 2017
Cassava is the most important tropical root crop; its starchy roots are a major source of dietary energy for more than 700 million people. To combat the poor protein content of cassava and help with the malnutrition faced by the millions of people who consume cassava, the bulk of...
Open access
Research Article
10.9734/JABB/2017/31955