Role of fungi in cyanogens removal during solid substrate fermentation of cassava |
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| Authors: | A J Alexander Essers Claudia M J W Witjes Erna W Schurink M J Robert Nout |
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| Institution: | (1) Department of Food Science, Wageningen Agricultural University, Bomenweg 2, 6703HD Wageningen, The Netherlands |
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| Abstract: | Summary Disinfected cassava root pieces were incubated with and without fungal inoculation. The resulting flours from non-inoculated
incubated cassava showed significantly lower (P=0.004) cyanogenic glucoside levels than those from non-incubated cassava,
and significantly higher (P < 0.0001) levels than those from the fermented pieces. The fungi played a role in the reduction
of the cyanogenic glucoside levels. |
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