Cassava Utilization, Storage and Small-scale Processing Page 1 Chapter 14 Cassava
Utilization, Storage and Small-scale Processing Andrew Westby Natural Resources Institute …

Full article: Traditional Cassava Foods in Burundi—A Review Skip to Main Content Taylor
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This study investigated the effects of cassava processing techniques in reducing cyanogen
levels to low levels during the production of some Cameroonian foods (bâton de manioc …

Molecular identification of microorganisms associated with submerged cassava fermentation
was carried out and isolates of lactic acid bacteria (LAB) were examined for antimicrobial …

Aims: To select appropriate micro‐organisms to be used as starter culture for reliable and
reproducible fermentation of Lafun. Methods and Results: A total of 22 cultures consisting of …

Drying is aa critical step in many food processes, eg in the production of cassava flour. No
specific Computer Aided Engineering (CAE) tool is available to assist in the design of …

Attieke is one of the few products whose fermentation is not spontaneous but involves the
use of an inoculum. In Côte d'Ivoire, country of attieke origin, as various traditional inocula …

The identification and use of natural compounds with antimicrobial activity against
foodborne pathogens is of major importance. This study quantified, using Liquid …

BACKGROUND Retting is a key step of cassava processing into widely consumed foods
(fufu, chikwangue, miondo and bobolo) in sub‐Saharan Africa. For some populations, retting …

The origin of root softening during cassava retting was investigated in a natural retting and in
a sterile fermentation. Softening only occurred in the natural retting. Although high activities …