| Autor: |
Okoth, Ruth Adongo, Matofari, Joseph Wafula, Nduko, John Masani |
| Zdroj: |
Applied Food Research; December 2022, Vol. 2 Issue: 2 |
| Abstrakt: |
•Cyanide and phytic acid levels in cassava leaves decreased with fermentation time using Levilactobacillus brevis.•Cyanide level reduction in cassava leaves was higher with L. brevisthan with spontaneous fermentation.•Fermentation increased crude protein in cassava leaves.•Cassava leaf fermentation significantly improved in vitroprotein digestibility. |
| Databáze: |
Supplemental Index |
| Externí odkaz: |
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