Biochemical Changes Associated with Consumption (by Rats) of “Garri” Processed by Traditional and Instant Mechanical Methods
A. I. Airaodion, A. C. Ene, E. O. Ogbuagu, V. N. Okoroukwu, J. A. Ekenjoku & U. Ogbuagu · Asian Journal of Biochemistry, Genetics and Molecular Biology · 2019
Aim: This study aimed to investigate the biochemical changes in rats, associated with the consumption of “garri” (roasted (fried) fermented cassava flour) processed by traditional and instant mechanical methods. Methods: Cassava samples obtained from the International Institute o...
Open access
Research Article
10.9734/ajbgmb/2019/v2i430064