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Showing results 1 to 17 of 17
TitleAuthor(s)Issue DateType
Antimicrobial interactions of microbial species involved in the fermentation of cassava dough into agbelima with particular reference to the inhibitory effect of lactic acid bacteria on enteric pathogensMante, E. S.; Sakyi-Dawson, E.; Amoa-Awua, W. K.2003Article
Cassava processing into improved gari and agbelima flour for export marketsTortoe, C.; Nketia, S.; Yakubu, M.2019Other
The contribution of moulds and yeasts to the fermentation of ‘agbelima’ cassava doughAmoa-Awua, W. K.; Frisvad, J. C.; Sefa-Dedeh, S.; Jakobsen, M.1997Article
The dominant microflora and their role in the fermentation of 'agbelima' cassava doughAmoa-Awua, W. K.1996Thesis
Economic comparison of cassava processing methods in some selected districts of Ghana, AfricaQuaye, W.; Yawson, I.; Gayin, J.; Plahar, W. A.2009Article
Effect of cassava varietal differences and fermentation time on the quality of agbelimaDziedzoave, N. T.; Ellis, W. O.; Oldham, J. H.1996Other
Effect of cassava variety and processing methods on the performance of ‘kudeme’ in agbelima productionEllis, W. O.; Dziedzoave, N. T.; Boakye, K.; Simpson, B. K.; Smith, J. P.1997Article
Effect of different cassava varieties and processing methods of some characteristics of `kudeme` an inoculant for `agbelima` productionDziedzoave, N. T.; Ellis, W. O.; Boakye, K.; Simpson, B. K.; Smith, J. P.1998Article
Establishment of standard quality and process parameters for "agbelima" and the dehydrated fermented cassava dough: some characteristics of market samples of "agbelima" and the effects of various traditional innoculants in fermenting cassava for "agbelima"Dziedzoave, N. T.1989Technical Report
Lactic acid fermentation of cassava dough into agbelimaAmoa-Awua, W. K.; Appoh, F. E.; Jakobsen, M.1996Article
Optimizing agbelima production: varietal and fermentation effect on product qualityDziedzoave, N. T.; Ellis, W. O.; Oldham, J. H.; Oduro, I.2000Article
Quality assessment of fermented cassava dough (agbelima) on Ghanaian marketsDziedzoave, N. T.; Ellis, W. O.; Oduro, I.; Oldham, J. H.2000Article
The role of microorganisms in the fermentation of agbelima cassava doughAmoa-Awua, W. K.; Jakobsen, M.1996Other
Sensory quality of agbelima - a fermented cassava productDziedzoave, N. T.; Ellis, W. O.; Oldham, J. H.; Osei-Yaw, A.1999Article
Subjective and objective assessment of `agbelima' (cassava dough) qualityDziedzoave, N. T.; Ellis, W. O.; Oldham, J. H.; Osei-Yaw, A.1999Article
The technology and financial analysis of traditional processing of cassava into fermented chips, gari and agbelima in the Ga district of the Greater Accra region of GhanaQuaye, W.; Amoa-Awua, W. K.1997Technical Report
Utilization of unfermented cassava flour for the production of an indigenous African fermented food, agbelimaAmoa-Awua, W. K.; Owusu, M.; Feglo, P.2005Article
Showing results 1 to 17 of 17