Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo

African Journal of Biotechnology

Volumn 4, Issue 7, 2005, Pages 689-696

  Kobawila, S C ^a   Louembe, D ^a   Keleke, S ^a   Hounhouigan, J ^a   Gamba, C ^a  

^a NONE

Author keywords

Bacillus; Cassava leaves; Cassava roots; Cyanogenic glucosides; Fermentation; Lactic acid bacteria

Indexed keywords

BACTERIAL ENZYME; CYANIDE; GLUCOSIDE; LINAMARINE; POISON; UNCLASSIFIED DRUG;

AFRICA; ARTICLE; BACILLUS; BACTERIUM CULTURE; CONCENTRATION (PARAMETERS); CONGO; ENVIRONMENTAL FACTOR; FERMENTATION; FOOD INTAKE; HYDROLYSIS; LACTOBACILLUS; MICROFLORA; PH; PLANT ROOT;

BACILLUS (BACTERIUM); LACTOBACILLUS; MANIHOT ESCULENTA;

EID: 22744443298     PISSN: 16845315     EISSN: 16845315     Source Type: Journal    
DOI: 10.5897/ajb2005.000-3128     Document Type: Article

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