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Role of fungi in cyanogens removal during solid substrate fermentation of cassava

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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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Authors and Affiliations

  1. Department of Food Science, Wageningen Agricultural University, Bomenweg 2, 6703HD, Wageningen, The Netherlands

    A. J. Alexander Essers, Claudia M. J. W. Witjes, Erna W. Schurink & M. J. Robert Nout

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  1. A. J. Alexander Essers
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  2. Claudia M. J. W. Witjes
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  3. Erna W. Schurink
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  4. M. J. Robert Nout
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Essers, A.J.A., Witjes, C.M.J.W., Schurink, E.W. et al. Role of fungi in cyanogens removal during solid substrate fermentation of cassava. Biotechnol Lett 16, 755–758 (1994). https://doi.org/10.1007/BF00136486

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  • DOI: https://doi.org/10.1007/BF00136486

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