Author:Kostinek, M; Specht, I; Edward, VA; Schillinger, U; Hertel, C; Holzapfel, WH; Franz, CMAPDate:Aug 2005Traditional fermentation of cassava is dominated by a lactic acid bacteria (LAB) population. Fermentation is important for improving product flavour and aroma as well as safety, especially by reduction of its toxic cyanogenic glycosides. The ...Read more
Author:Edward, VA; Egounlety, M; Huch, M; Van Zyl, PJ; Singh, S; Nesengani, ND; Haakuria, VM; Franz, CMAPDate:Aug 2012Cassava (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, wheat and maize. Gari is one of the most popular foods produced ...Read more