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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Affiliation: | (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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