Enriching Nutritive Value of Cassava Root by Yeast Fermentation

@inproceedings{Boonnop2009EnrichingNV,
  title={Enriching Nutritive Value of Cassava Root by Yeast Fermentation},
  author={Krisada Boonnop and Metha Wanapat and Ngarmnit Nontaso and Sadudee Wanapat},
  year={2009}
}
Cassava (Manihot esculenta) is extensively cultivated throughout the tropics and subtropics regions due to its ability to grow in diverse soil conditions and minimal management. Experiments were made to study the cassava root fermentation by yeasts in order to enhance the nutritive value of their products (fresh pulp and chips). Both cassava chip (CC) and fresh cassava root pulp (FCR) samples were fermented by Saccharomyces cerevisiae in solid-liquid media fermentation conditions during 132… CONTINUE READING
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