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Nutritional studies on agadagidi |
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| Authors: | A I Sanni B A Oso |
| Affiliation: | Department of Botany and Microbiology, University of Ibadan, Nigeria. |
| Abstract: | 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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