| effect of fungi fermentation on organoleptic properties, energy content and in-vitro multienzyme digestibility of cassava products (flour & gari). | the present study sought to investigate the effect of fungi fermentation on the energy content, sensory quality and the digestibility (in vitro) of cassava products (flour and gari). the fungi fermented cassava products (gari and flour) were produced, by fermenting cassava mash with pure strains of some common saprophytes, namely, aspergillus flavus, aspergillus niger, rhizopus oryzae and saccharomyces spp (baker's yeast and palm wine yeast) for 72 hrs before processing into cassava flour and ga ... | 2003 | 14653508 |
| influence of fungi associated with bananas on nutritional content during storage. | botryodiplodia theobromae, rhizopus oryzae, aspergillus niger, a. flavus and fusarium equiseti were found to be associated with the ripening of bananas and also caused rot during storage. bananas stored in baskets with ash fire wood ripened 2-3 days earlier than bananas stored in fibre sacks and under constant light. the infected bananas showed a decrease in the quantity of total soluble sugars, protein, lipid, crude fibre, ash, ascorbic acid and mineral elements when compared with the control f ... | 1996 | 8711953 |