The Predominant Lactic Acid Microorganisms and Proximate Composition of Spontaneously Fermented Gari and Fufu, Cassava Food Products
Femi Ayoade, Paulina, O. Adeniji, Kellanny, S. Amole, Yeitarere, A. Amaremo, Titilayo, O. Apata, Scott, O. Fayemi, Nicholas, O. Oyejide, Uchenna D. Abazuh, Tolulope, A. Kayode, Gbenga G. Daramola & Onikepe, Folarin · Annual Research & Review in Biology · 2018
Aim: The present study is focused on determining if there are differences in the types of organisms responsible for spontaneous fermentation in two types of cassava food products, namely, fufu and gari, while also ensuring that the expected organoleptic properties associated with...
Open access
Research Article
10.9734/ARRB/2018/40707