Comparison of pressed and unpressed cassava pulp for gari making
1981
Ejiofor, M.A.N. (National Root Crops Research Institute Umudike, Umuahia (Nigeria). Dept. of Biochemistry) | Okafor, N. (University of Nigeria, Nsukka. Dept. of Microbiology)
We studied pressed and unpressed (dewatered and undewatered) fermenting pulp of 1-year-old cassava (variety Otupam) to compare their microflora and cyanide content. Although the microbial types isolated were the same, the populations of individual microflora were higher in the pressed (dewatered) pulp than in the unpressed. All the microorganisms grew well in both aerobic and anaerobic conditions. Hydrogen cyanide occurred more in the unpressed pulp, and some of the cyanide in pressed pulp was probably removed along with the expressed juice. Much of the remaining cyanide was probably released on hydrolysis by the endogenous enzyme linamarase during the fermentation of the pulp. Dewatering seems to be an effective way to reduce HCN levels in the pulp. It also seems to encourage the growth of microorganisms in larger numbers.
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