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Effect of different treatment on the proximate and antinutritional content of Nigerian cashew apple residue Cover

Effect of different treatment on the proximate and antinutritional content of Nigerian cashew apple residue

Ovidius University Annals of Chemistry
Volume 29 (2018): Issue 2 (July 2018)
By: Faith Iguodala Akinnibosun and  Adedayo Michael Oyetayo  
Open Access
|Sep 2018
Authors

Authors

Faith Iguodala Akinnibosun

Department of Microbiology, Faculty of Life Sciences, University of Benin,, Benin City, Nigeria

Adedayo Michael Oyetayo

michaelococcus@gmail.com

Department of Science Laboratory Technology, Faculty of Applied Sciences, Rufus Giwa Polytechnic,, Owo, Nigeria
DOI: https://doi.org/10.2478/auoc-2018-0009 | Journal eISSN: 2286-038X | Journal ISSN: 1583-2430
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Language: English
Page range: 68 - 71
Submitted on: Apr 25, 2018
Accepted on: Aug 3, 2018
Published on: Sep 1, 2018
Published by: Ovidius University of Constanta
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
Keywords:
cashew apple residue (CAR),
soaking,
boiling,
fermentation,
proximate,
anti-nutrient
Related subjects:
Chemistry,
Chemistry, other

© 2018 Faith Iguodala Akinnibosun, Adedayo Michael Oyetayo, published by Ovidius University of Constanta
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 29 (2018): Issue 2 (July 2018)
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