Biochemical Changes in Micro-Fungi Fermented Cassava Flour Produced from Low- and Medium-Cyanide Variety of Cassava Tubers

@article{Oboh2007BiochemicalCI,
  title={Biochemical Changes in Micro-Fungi Fermented Cassava Flour Produced from Low- and Medium-Cyanide Variety of Cassava Tubers},
  author={Ganiyu Oboh and Muftau Kolawole Oladunmoye},
  journal={Nutrition and Health},
  year={2007},
  volume={18},
  pages={355 - 367}
}
Comparative studies were carried out on the ability of pure strain of Rhizopus oryzae and Saccharomyces cerevisae to alter the nutritional quality of cassava flour produced from low-and medium-cyanide variety of cassava tuber. Low- and medium-cyanide variety of cassava tubers were collected from International Institute of Tropical Agriculture (IITA), Ibadan, Nigeria. These tubers were washed, peeled, grated and aseptically inoculated with pure strains of Rhizopus oryzae and Saccharomyce… Expand
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