1. CSIR Ghana Institutional Repository

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Results 1-10 of 32 (Search time: 0.01 seconds).
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TitleAuthor(s)Issue DateType
Consumer preferences and fungal and mycotoxin contamination of dried cassava products from GhanaWareing, P. W.; Westby, A.; Gibbs, J. A.; Allotey, L. D.; Halm, M.2001Article
Degradation of cyanogenic glycosides by Lactobacillus plantarum strains from spontaneous cassava fermentation and other microorganismsLei, V.; Amoa-Awua, W. K.; Brimer, L.1999Article
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
Souring and breakdown of cyanogenic glucosides during the processing of cassava into akyekeObilie, E. M.; Tano-Debrah, K.; Amoa-Awua, W. K.2004Article
The role of Bacillus species in the fermentation of cassavaAmoa-Awua, W. K.; Jakobsen, M.1995Article
Riboflavin content of some fermented foods in GhanaAnkrah, E. K.1972Article
Cassava as food in GhanaDovlo, F. E.1973Article
Sensory quality of agbelima - a fermented cassava productDziedzoave, N. T.; Ellis, W. O.; Oldham, J. H.; Osei-Yaw, A.1999Article
Quality assessment of fermented cassava dough (agbelima) on Ghanaian marketsDziedzoave, N. T.; Ellis, W. O.; Oduro, I.; Oldham, J. H.2000Article
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

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