Microbiological and physico-chemical analysis of fermented protein-fortified cassava (Manihot esculenta Crantz) flour

@inproceedings{RosalesSoto2016MicrobiologicalAP,
  title={Microbiological and physico-chemical analysis of fermented protein-fortified cassava (Manihot esculenta Crantz) flour},
  author={Maria U. Rosales-Soto and Peter L. Gray and John K. Fellman and D. Scott Mattinson and G{\"u}lhan {\"U}nl{\"u} and Kerry C. Huber and Joseph R. Powers},
  year={2016}
}
Abstract Lactobacillus plantarum strain 6710 was used as the starter for wet fufu using protein (zeolin, sporazein, sporazein plus pro-vitamin A) and pro-vitamin A-fortified and wild-type cassava flours that were fermented with or without the addition of starter culture. Lactic acid bacteria count of the non-inoculated and inoculated wild type flours increased 4 and 1 log units in 24 h, respectively. The added strain rapidly increased titratable acidity when using wild-type cassava from 0.24 to… CONTINUE READING