Razaq Adekunle Animashahun1*, Gbenga Emmanuel Onibi2, Samuel Olanrewaju Aro2, Oghenerobor Benjamin Akpor3, Funmilayo Abimbola Okeniyi1, Olayinka Olubunmi Alabi1, Michael Babatunde Falana1, Ayoola John Shoyombo1, Samuel Oyewale Olawoye1
... proximate, minerals and anti-nutrients composition determination of the fermented cassava stumps. The experimental design employed was completely Randomized Design. The results showed that the fermentation media and the fermentation period significantly (P < 0.05) affected the nutritional and anti-nutritional components of the cassava stumps, as there was better enhancement of the by-product at higher fermentation period. The highest crude protein (CP), et...
