Production of improved cassava fufu, 'akpu' through controlled fermentation
1992
Okolie, N.P. | Ibeh, I.N. | Ugochukwu, E.N.
Controlled fermentation of cassava tuber sections using a starter culture consisting of Citrobacter freundii, Geotrichum spp., Candida spp. and Saccharomyces spp. yielded the most acceptable product 'akpu', with respect to odour and residual cyanide (P < 0.05; P < 0.01 in some cases). Although traditional fermentation resulted in a significantly higher protein and lower HCN (P < 0.01) content than in all controlled fermentations, the product is significantly more odorous and lower in dietary fibre (P < 0.05).
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