Fermentation of Traditional African Cassava Based Foods: Microorganisms Role in Nutritional and Safety Value
Niguse Hotessa Halake & Bhaskarrao Chinthapalli · Journal of Experimental Agriculture International · 2020
Cassava is a drought-tolerant, crop grown in tropical and subtropical areas. For decades the communities of Africa have developed their process to ferment and use cassava. Ikivunde, Inyange, kivunde, Mokopa, Chikwangue, Meduame-M-bong, Cossette, Gari, Attiéké, and Agbelima are th...
Open access
Research Article
10.9734/jeai/2020/v42i930587