Control of Aflatoxin Production in Cassava Produced by Dry Fermentation in North Kivu, Democratic Republic of Congo
Masika Yalala, L. Tshilenge-Lukanda, D. L. Yandju & A. Kalonji-Mbuyi · Asian Food Science Journal · 2019
Traditionally, cassava (Manihot esculenta Crantz) is transformed by fermentation in water (retting) or in the open air (dry fermentation) in the DRC. In the east of the country (North Kivu), dry fermentation is the main technique for processing cassava for its detoxification and...
Open access
Research Article
10.9734/afsj/2019/v13i130097