References
- Achienwehu SC, Barber LI & Ijeoma IO (1998): Physio-chemical properties and garification (gari yield) of selected cassava cultivars in Rivers State Nigeria. Plant Foods Hum. Nutr. 52, 133–140.
- Bokanga M (1991) Mechanisms of the elimination of cyanogens from cassava during traditional processing, In Traditional African Foods, Quality and Nutrition, eds A Westby & FJA Reilly, Proceedings of Regional Workshop, pp. 157–160. Dar-es-salaam: International Foundation for Science.
- Camargo C, Colonna P, Buleen A & Molard RD (1988):_;
- Functional properties of sour cassava (Manihot utilisima) starch (Polviho Azedo). J. Sci. Food Agric. 45(3),273–288.
- Cardenas OS & Buckle TS (1980): Sour cassava starch production: a preliminary study. J. Food Sci. 45, 1509–1516.
- Collins CH, Lyne PM & Grange JM (1989): Microbiological Methods, 6th edn. London: Butterworths.
- Dilielo LR (1982): Methods in Food and Dairy Microbiology.West Port: Avi Publishing.
- Harrigan WF & McCance ME (1976): Laboratory Methods in Food and Dairy Microbiology. Suffolk: St Edmunds-burg Press.
- Kareem VNA & Okagbue RN (1991): Studies on the microbiology of cassava flour. Nig. Food J. 9, 85–90.
- Ketiku AO, Akinyele IO, Keshinro OO & Akinnawo OO (1978): Changes in the hydrocyanic acid concentration during traditional processing of cassava in to ‘gari’ and ‘lafun’. Food Chem. 3, 221–222.
- Kim JC & De Roiter D (1978): Bread from non-wheat flours. Food Technol. 22(7),867–878.
- Nwachukwu SU & Edwards AWA (1987): Microorganisms associated with cassava fermentation for ‘Lafun’ produc-tion. J. Food Agric. 1, 39–42.
- Okafor N (1977): Microorganisms associated with cassava fermentation for ‘gari’ production. J. Appl. Bacteriol. 4, 279–284.
- Okpokiri AO, Ijioma SO & Ejiofor MAN (1985): Produc-tion or improved cassava ‘fufu’. Nig. Food J. 3(1-3), 145–148.
- Reiss J (1978): Mycotoxins in food. Fate of Aflatoxin B1 during preparation and baking of whole meal wheat bread. Cereal Chem. 55(4),421–423.
- Satin M (1988): Bread without wheat, In Praise of cassava, Proceedings of the Inter regional Experts group meeting on the exchange of Technologies for cassava processing equipment and food products, pp. 3–10. Ibadan: IITA.
- Steel RG & Torrie JH (1981): Principles and Procedures of Statistics. New York: McGraw Hill.
- Vasconcelos AT, Twiddy DR & Westby A (1990): Detox-ification of cassava during ‘gari’ processing. Int. J. Food Sci. Technol. 25(2),198–203.