The Predominant Lactic Acid Microorganisms and Proximate Composition of Spontaneously Fermented Gari and Fufu, Cassava Food Products
نویسندگان
چکیده
منابع مشابه
Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food.
Traditional fermentation of cassava is dominated by a lactic acid bacteria (LAB) population. Fermentation is important for improving product flavour and aroma as well as safety, especially by reduction of its toxic cyanogenic glucosides. The production of Gari from cassava in Benin typically occurs on a household or small industrial scale, and consequently suffers from inconsistent product qual...
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The Journal of Food Technology in Africa, Vol. 6, Apr-June, 2001, 38-40 Effect of length of fermentation on the functional characteristics of fermented cassava 'fufu' Oyewole, O.B. and Ogundele, S.L. Department of Food Science and Technology, University of Agriculture, PMB 2240,Abeokuta. Ogun State, Nigeria. Code Number: ft01011 Abstract Cassava clones 30572 was fermented to 'fufu' for differen...
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ژورنال
عنوان ژورنال: Annual Research & Review in Biology
سال: 2018
ISSN: 2347-565X
DOI: 10.9734/arrb/2018/40707