Table of Contents
ISRN Agronomy
Volume 2012, Article ID 978709, 4 pages
http://dx.doi.org/10.5402/2012/978709
Research Article

Effect of Fermentation on Physicochemical Properties and Oxalate Content of Cocoyam (Colocasia esculenta) Flour

1Department of Food Science and Engineering, Ladoke Akintola University of Technology, PMB. 4000, Ogbomoso, Oyo state, Nigeria
2Procter Department of Food Science, University of Leeds, Leeds LS2 9JT, UK

Received 8 August 2011; Accepted 10 September 2011

Academic Editors: A. Berville and N. Maruyama

Copyright © 2012 M. O. Oke and I. F. Bolarinwa. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

M. O. Oke and I. F. Bolarinwa, “Effect of Fermentation on Physicochemical Properties and Oxalate Content of Cocoyam (Colocasia esculenta) Flour,” ISRN Agronomy, vol. 2012, Article ID 978709, 4 pages, 2012. https://doi.org/10.5402/2012/978709.