Determination of Starter Cultures (Organisms) in Fermentation of Cassava (Manihot esculenta), Used for Fufu Production
Joy Nkeiruka Dike-Ndudim, Rosemary Chikwendu Nwachukwu, Henry Chidozie Amah, Chizaram Winners Ndubueze & Victor Chinecherem Ndudim · Asian Journal of Biology · 2022
Fufu is a traditional Nigerian fermented cassava food product. Due to the production of objectionable odor, fermentation was done in the Laboratory using improved techniques. Sweet white, Yellow, bitter cassava varieties were used. Since a wet fufu mash is a product of the activi...
Open access
Research Article
10.9734/ajob/2022/v14i330218