microorganisms.

Fermentation Reduces Cyanide Content during the Production of Cassava Flours from Sweet and Bitter Cassava Tuber Varieties

C. N. Obi, O. Okezie & T. Ukaegbu · Asian Food Science Journal · 2019

Sweet and Bitter Cassava tubers were fermented for production of cassava flours. The samples were peeled, washed with potable water and cut into slices of 5-6 cm length. They were steeped separately in water to ferment spontaneously for 4 days. The samples were serially diluted a...