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Okwu (2001)

*They were determined according to AOAC methods (1984). **FE was estimated using the equation:

FE = (% crude protein X 4) + (% lipids X 9) + (% carbohydrates X 4)

***The saponification number was obtained by the William's method. The iodine number was determined by the Strong and Koch's method. The acid and peroxide numbers were calculated using the Pearson's method.

Okwu (2001)

*They were determined according to AOAC methods (1984). **FE was estimated using the equation:

FE = (% crude protein X 4) + (% lipids X 9) + (% carbohydrates X 4)

***The saponification number was obtained by the William's method. The iodine number was determined by the Strong and Koch's method. The acid and peroxide numbers were calculated using the Pearson's method.

foods) with the formation of off-flavors (mainly heterocyclic compounds) and the formation of melanoidins (Vernin et al., 1992; Rogacheva et al., 1998). Ginger does not contain aflatoxin (Martins et al., 2001).

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