Effect of different treatment on the proximate and antinutritional content of Nigerian cashew apple residue
In this study, cashew apple residue (CAR) was subjected to various treatments (boiling, soaking and fermentation), thereafter, proximate composition and anti-nutrient content were determined. Fermentation significantly (p < 0.05) increased the protein content of the CAR by 56.07% and reduced the...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2018-09-01
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| Series: | Analele Universităţii "Ovidius" Constanţa: Seria Chimie |
| Subjects: | |
| Online Access: | https://doi.org/10.2478/auoc-2018-0009 |