AOAC

Effect of Fermentation Process on the Nutritional Composition of “Etsew”, a Corn-Based Food

Jennifer Eyram Nkrow · Asian Food Science Journal · 2020

This study assesses the effect of fermentation process on the nutritional compositions of a corn-based food “Etsew”. Dried corn Zea mays var “Obaatampa” was used for the study. A total of 9 samples were collected and analyzed for a period of one month. These were dried corn, stee...