Effect of methods of preparation on the nutrient composition of some cassava products—Garri (eba), ‘Lafun’ and ‘Fufu’

@inproceedings{Ayankunbi1991EffectOM,
  title={Effect of methods of preparation on the nutrient composition of some cassava products—Garri (eba), ‘Lafun’ and ‘Fufu’},
  author={M. A. Ayankunbi and O. O. Keshinro and P. U. Egele},
  year={1991}
}
Abstract Changes in the nutrient composition of three cassava products, Garri, Lafun and Fufu, as affected by preparation methods, were studied. Proximate analysis was carried out on the raw sample and sample of the cooked foods for moisture content crude protein, energy, sugar, iron, calcium and phosphorus. There was a slight and variable decrease in protein content of the products with Garri having the lowest amount of protein. The gross energy values of Garri, Lafun and Fufu were found to be… CONTINUE READING

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