Aspergillus-fermented Jatropha curcas seed cake: proximate composition and effects on biochemical indices in Wistar rats

• Autorzy: Faoziyat S.A. , Amina A.E.-I.M. , Adeyemo A.A. , Muhammed R.B. , Sulaiman A.M. , Aliyu A.O. , Adeyemi O.S.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

protein; feed; nutrition; solid state fermentation; Jatropha curcas; carbon source; Aspergillus niger; biochemical index; rat

• Wydawca: -
• Czasopismo: Biological Letters
• Rocznik: 2014
• Tom: 51
• Numer: 1
• Opis fizyczny: p.37-46,fig.,ref.

Twórcy

autor

Faoziyat S.A.

• Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria

autor

Amina A.E.-I.M.

• Department of Microbiology, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria

autor

Adeyemo A.A.

• Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria

autor

Muhammed R.B.

• Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria

autor

Sulaiman A.M.

• Department of Biochemistry, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria

autor

Aliyu A.O.

• Department of Microbiology, Faculty of Life Sciences, University of Ilorin, P.M.B. 1515, Ilorin, Nigeria

autor

Adeyemi O.S.

• Department of Biological Sciences, Landmark University, Omu-Aran, Nigeria

Identyfikatory

DOI

10.1515/biolet-2015-0004