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Fermentation methods for protein enrichment of cassava

✍ Scribed by Elizabeth J. Brook; W. R. Stanton; Ann Wall-Bridge

Publisher
John Wiley and Sons
Year
1969
Tongue
English
Weight
560 KB
Volume
11
Category
Article
ISSN
0006-3592

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An artisanal static process for protein enrichment of cassava by solid-state fermentation, developed in laboratory and tested on pilot units in Burundi (Central Africa), provides enriched cassava containing 10.7% of dry matter protein versus 1% before fermentation. Cassava chips, processed into gran