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

Online veröffentlicht: 01. Sept. 2018

Seitenbereich: 68 - 71

Eingereicht: 25. Apr. 2018

Akzeptiert: 03. Aug. 2018

DOI: https://doi.org/10.2478/auoc-2018-0009

Schlüsselwörter

cashew apple residue (CAR), soaking, boiling, fermentation, proximate, anti-nutrient

© 2018 Faith Iguodala Akinnibosun and Adedayo Michael Oyetayo, published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.