Biochemical studies on the fermentation of cassava (manihot utilissima pohl.)

Autor:	K. Oteng-Gyang, C. C. Anuonye
Rok vydání:	1987
Předmět:	Manihot business.industry Starch food and beverages Bioengineering Biology biology.organism_classification Applied Microbiology and Biotechnology Biotechnology carbohydrates (lipids) chemistry.chemical_compound Dry weight chemistry Fermentation Food science Sugar business Protein concentration
Zdroj:	Acta Biotechnologica. 7:289-292
ISSN:	1521-3846 0138-4988
DOI:	10.1002/abio.370070322
Popis:	Some original observations have been made on the process of cassava fermentation to produce “foofoo”, a local nigerian diet. During the period of fermentation the pH of the fermenting liquor decreases from 6.1 to 3.4 at the end of the 6th day. The change in pH is uniform throughout the fermentation period. Decreases in dry weight of the fermenting cassava have been recorded; there is a very rapid decline during the third and fourth days of fermentation. Free reducing sugars decrease drastically within the first and second days. Total sugar concentration which is an indication of the starch content of the cassava also declines with fermentation time, and more so during the third and fourth days. Protein concentration in the liquor increases very rapidly during the first and second days of fermentation. It is believed that cassava protein is converted to microbial protein.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::7711ecda3ba5a4cdbf76932a7ff5f63f https://doi.org/10.1002/abio.370070322 Zobrazit plný text záznamu