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Research Article
Vol. 33, Issue 1
Effects of Microbial Fermentation on Cyanide Contents and Proximate Composition of Cassava Tubers
Yellow and white varieties of cassava (Manihot esculenta) tubers were fermented for the reduction of cyanide content and nutritional improvement. The samples were steeped separately in rain water and allowed to ferment spontaneously for 4 days. The fermenting steep water was inoculated by Spread Plate method on Nutrient, De Man Rogosa Sharpe and...
