Microbial modification of the texture of grated cassava during fermentation into akyeke

International Journal of Food Microbiology

Volumn 89, Issue 2-3, 2003, Pages 275-280

  Obilie, Eric Mantey ^a   Tano Debrah, Kwaku ^a   Amoa Awua, Wisdom Kofi ^b  

^a UNIVERSITY OF GHANA   (Ghana)

^b Food Research Institute Ghana   (Ghana)

Author keywords

Akyeke; Bacillus spp.; Cassava fermentation; Texture; Yeasts

Indexed keywords

AGAR;

ARTICLE; BACILLUS SUBTILIS; BACTERIUM COLONY; BACTERIUM DETECTION; BACTERIUM ISOLATION; CANDIDA TROPICALIS; CASSAVA; DOUGH; FERMENTATION; FIELD EXPERIMENT; FUNGAL DETECTION; FUNGAL STRAIN; FUNGUS ISOLATION; INOCULATION; LABORATORY; MICROBIAL METABOLISM; MICROFLORA; NONHUMAN; PLATE COUNT; SAMPLING; YEAST CELL; ZYGOSACCHAROMYCES FLORENTINUS;

BACILLUS SUBTILIS; CANDIDA; CANDIDA TROPICALIS; MANIHOT ESCULENTA; ZYGOSACCHAROMYCES FLORENTINUS;

EID: 0242540914     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0168-1605(03)00294-0     Document Type: Article

References (17)

1. Aboua F. Optimization of traditional fermentation of cassava. Trop. Sci. 35:1995;68-75.
2. Adegoke G.O., Babalola A.K. Characteristics of microorganisms of importance in the fermentation of fufu and ogi, two Nigerian foods. J. Appl. Bacteriol. 65:1988;449-453.
3. Amoa-Awua W.K.A., Jakobsen M. The role of Bacillus species in the fermentation of cassava. J. Appl. Bacteriol. 79:1995;250-256.
4. Amoa-Awua W.K.A., Appoh F., Jakobsen M. Lactic acid fermentation of cassava into agbelima. Int. J. Food Microbiol. 31:1996;87-98.
5. Amoa-Awua W.K.A., Filtenborg O., Sefa-Dedeh S., Jakobsen M. The contribution of moulds and yeasts to cassava dough 'agbelima' fermentation. J. Appl. Microbiol. 83:1997;288-296.
6. Budu, A.S., 1990. Process and product characteristics of fermented cassava (Manihot esculenta Crantz) dough 'agbelima'. M Phil thesis. University of Ghana.
7. Claus D., Berkeley R.C.W. The genus Bacillus. Sneath P.H.A., Mair N.S., Sharpe M.E., Holts J.G. Bergey's Manual of Systematic Bacteriology. vol. 2:1986;1105-1139 Williams & Wilkins, Baltimore.
8. Essers, A.J.A., 1995. Removal of Cyanogens from Cassava Roots. Studies on Domestic Sundrying and Solid-substrate Fermentation in Rural Africa. PhD thesis. Agricultural University of Wageningen, The Netherlands.
9. Essers S.A.J.A., Jurgens C.M.J.A., Nout M.J.R. Contribution of selected fungi to the reduction of cyanogenic levels during solid-substrate fermentation of cassava. Int. J. Food Microbiol. 26:1995;251-275.
10. Kimaryo V.M., Massawe G.A., Olasupo N.A., Holzapfel W.H. The use of a starter culture on the fermentation of cassava for the production of 'kivumde', a traditional Tanzanian food product. Int. J. Food Microbiol. 56:2000;179-190.
11. Kreger-van Rij N.J.W. Kreger-van Rij N.J.W. The Yeasts - A Taxonomic Study. 3rd ed. 1984;Elsevier Science Publisher, Amsterdam.
12. Meraz M., Shirai K., Larralde P., Revah S. Studies on bacterial acidification process of cassava (Manihot esculenta). J. Sci. Food Agric. 60:1992;457-463.
13. Ngaba R.R., Lee J.S. Fermentation of cassava (Manihot esculentum Crantz). J. Food Sci. 144:1979;1570-1571.
14. O'Brien M.G., Taylor A.J., Poulter N.H. Improved enzymic assay for cyanogens in fresh and processed cassava. J. Sci. Food Agric. 26:1991;277-289.
15. Okafor N., Uzuegbu J.O. Studies on the contributions of microorganisms to the organoleptic properties of 'gari'; a fermented food derived from cassava (Manihot esculenta, Crantz). J. Food Agric. 2:1987;99-105.
16. Oyewole O.B., Odunfa S.A. Characterisation and distribution of lactic acid bacteria in cassava fermentation during fufu production. J. Appl. Bacteriol. 68:1990;145-152.
17. Parry J.M., Turnbull P.C.B., Gibson J.R. A Colour Atlas of Bacillus Species. 1983;Wolfe Medical Publ. Ipswich.