AAGRICULTURAL EXTENSION PROJECT TOPICS AND MATERIALS Production Processes Of Improving The Quality Of “Pupuru” (A Fermented Traditional Cassava Flour) PRODUCTION PROCESSES OF IMPROVING THE QUALITY OF “PUPURU” (A FERMENTED TRADITIONAL CASSAVA FLOUR) TABLE OF CONTENTS Cover Page… Read More
GGENERAL IMPROVEMENTS ON INDIGENOUS FERMENTED FOODS, PROSPECTS AND CONSTRAINTS… ABSTRACT. This is a review on indigenous fermented foods outlining their traditional status, improvement made towards developing them to the… Read More