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Igbabul, B. D., Amove, J., & Twadue, I. (2014). Effect of fermentation on the proximate composition, antinutritional factors and functional properties of cocoyam (Colocasia esculenta) flour. African Journal of Food Science and Technology, 5(3), 67-74. Retrieved from https://www.researchgate.net/file.PostFileLoader.html?id=54917cf6d039b11b1d8b45f6&assetKey=AS%3A273628602535964%401442249550820