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Role of fungi in cyanogens removal during solid substrate fermentation of cassava

โœ Scribed by A. J. Alexander Essers; Claudia M. J. W. Witjes; Erna W. Schurink; M. J. Robert Nout

Publisher
Springer Netherlands
Year
1994
Tongue
English
Weight
299 KB
Volume
16
Category
Article
ISSN
0141-5492

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โœฆ Synopsis

Disinfected cassava root pieces were incubated with and without fungal inoculation. The resulting flours from non-inoculated incubated cassava showed significantly lower (P=O.O04) cyanogenic glucoside levels than those from non-incubated cassava, and significantly higher (P<O.OOOl) levels than those from the fermented pieces. The fungi played a role in the reduction of the cyanogenic glucoside levels.

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