Batches of boza were produced from maize, rice and wheat flours using Leuconostoc
paramesenteroides, L. mesenteroides subsp. mesenteroides, L. mesenteroides subsp …

Aims The growing interest of governments and industry in developing healthy and natural
alternative foods and beverages that will fulfil the consumer drive towards a healthy lifestyle …

This study is part of an ongoing investigation on the effect of fermentation on chemical and
antinutrient compositions of baobab seeds and rice grains. Baobab seeds and rice grains …

The identification of highly effective procedures that reduce the cyanogens contained in
cassava roots which require no sophisticated equipment, and can readily be adopted by …

Cassava is a drought-tolerant, crop grown in tropical and subtropical areas. For decades the
communities of Africa have developed their process to ferment and use cassava. Ikivunde …

Cassava has gained increased industrial, economic and nutritional importance over the
years, because of the multifarious uses of the starch-rich roots. Several storage methods …

Fermented fruits and vegetables form an integral part of some cuisines all over the world.
The practices may vary regionally for the same fruit or vegetable. Standardized protocols …

Abstract Cassava (Manihot esculenta Crantz), is used for the production of a variety of West
African foods and ranks fourth in the list of major crops in developing countries after rice …

Intake of cyanogens in gari, a food processed from cassava roots, is implicated in the
causation of tropical ataxic neuropathy (TAN). This neurological syndrome is endemic in …

This study investigated the proximate composition and the hydrogen cyanide content of two
different cassava species, bitter cassava and sweet cassava species (Manihot esculenta …