Volume 8, Issue 4, October 2014, Pages 1612–1617
Rose U. B. Ebana1, Comfort Aloysius Etok2, and Uwem Okon Edet3
1 Microbiology and Biotechnology Department, Obong University, Obong Ntak, Etim Ekpo, Akwa Ibom State, Nigeria
2 Microbiology Department, University of Uyo, Uyo, Akwa Ibom State, Nigeria
3 Microbiology and Biotechnology Department, Obong University, Obong Ntak, Etim Ekpo, Akwa Ibom State, Nigeria
Original language: English
Copyright © 2014 ISSR Journals. 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.
The nutritive value of mushroom melon cake was investigated. Our study indicates that the raw melon possessed high moisture, protein and fat content of 87.15
Author Keywords: Melon Cake, C. micranthum, Proximate, Cardiac glycoside and Mushroom.
Rose U. B. Ebana1, Comfort Aloysius Etok2, and Uwem Okon Edet3
1 Microbiology and Biotechnology Department, Obong University, Obong Ntak, Etim Ekpo, Akwa Ibom State, Nigeria
2 Microbiology Department, University of Uyo, Uyo, Akwa Ibom State, Nigeria
3 Microbiology and Biotechnology Department, Obong University, Obong Ntak, Etim Ekpo, Akwa Ibom State, Nigeria
Original language: English
Copyright © 2014 ISSR Journals. 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.
Abstract
The nutritive value of mushroom melon cake was investigated. Our study indicates that the raw melon possessed high moisture, protein and fat content of 87.15
Author Keywords: Melon Cake, C. micranthum, Proximate, Cardiac glycoside and Mushroom.
How to Cite this Article
Rose U. B. Ebana, Comfort Aloysius Etok, and Uwem Okon Edet, “Nutritional and Microbial Analysis of Melon (Citrullus colocynthis Linn) Cake and its Components - A Traditional Snack in South - South Nigeria,” International Journal of Innovation and Applied Studies, vol. 8, no. 4, pp. 1612–1617, October 2014.
