Nutritional studies on agadagidi.
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.
Sanni
A I
AI
Department of Botany and Microbiology, University of Ibadan, Nigeria.
Oso
B A
BA
D000434:Alcoholic Beverages / Q000032:analysis*; D000596:Amino Acids / Q000032:analysis; D001205:Ascorbic Acid / Q000032:analysis; D002241:Carbohydrates / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D009549:Nigeria; D009753:Nutritive Value; D014815:Vitamins / Q000032:analysis
D000596:Amino Acids; D002241:Carbohydrates; D004044:Dietary Proteins; D014815:Vitamins; D001205:Ascorbic Acid