@article{ajfst2015336,
author={{B., Etsuyankpa M. and E., Gimba C. and B., Agbaji E. and I., Omoniyi K. and Ndamitso, M.M. and T., Mathew J.},
title={Assessment of the Effects of Microbial Fermentation on Selected Anti-Nutrients in the Products of Four Local Cassava Varieties from Niger State, Nigeria},
journal={American Journal of Food Science and Technology},
volume={3},
number={3},
pages={89--96},
year={2015},
url={http://pubs.sciepub.com/ajfst/3/3/6},
issn={2333-4835},
abstract={The effect of microbial fermentation on the anti-nutrient composition of some cassava products was evaluated by the inoculation of the pulps of four local varieties of cassava, using microorganisms (<i>Saccharomyces cerevisae and Lactobacillus bulgaricus</i>). The results of the study revealed that microbial fermentation caused significant reductions (P &lt; 0.05) in the cyanide (86%), tannins (73%), oxalate (61%), phytate (72%) and saponins (92%) contents of the cassava products. The results of the study suggest that cassava products can be nutritionally improved with <i>Saccharomyces cerevisiae</i> and <i>Lactobacillus bulgaricus </i>fermentations.},
doi={10.12691/ajfst-3-3-6}
publisher={Science and Education Publishing}
}