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
Author:Von Maltitz, Graham P; Van der Merwe, Martina RDate:Apr 2017The Southern African region, from a purely biophysical perspective, has huge potential for biofuel production, especially in Mozambique and Zambia. Although many of the soils are sandy and acidic, with careful management and correct fertilization, ...Read more