✦ LIBER ✦

Nutritional studies on agadagidi

✍ Scribed by Sanni, A. I. ;Oso, B. A.

Book ID: 102216584
Publisher: John Wiley and Sons
Year: 1988
Tongue: English
Weight: 199 KB
Volume: 32
Category: Article
ISSN: 0027-769X
DOI: 10.1002/food.19880320227

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✦ Synopsis

The analysis showed a gradual fall of the sugar content as fermentation period increased. Ascorbic acid content decreased while nitrogen and crude protein increased during fermentation. The predominant amino acids are leucine, lysine, valine, asparagine and glutamic acid, methionine, phenylalanine.

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