Optimization of traditional fermentation of cassava

Aboua Firmin

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Optimization of traditional fermentation of cassava

机译：木薯传统发酵工艺的优化

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Cassava inoculum preparation conditions were investigated. Inoculum ratio, moisture content, temperature, pH and cassava variety were tested in order to evaluate their influence on the fermentation process. The best combinations were 8% inoculum ratio, 28-30°C, pH 3.90-4.0 using cassava varieties Bonoua, Yace or a mixture, and 59-62% moisture. When cassava was fermented infibreglass bags draining the liquor, the meals had good sensory properties.

机译：研究了木薯接种物的制备条件。测试了接种比，水分含量，温度，pH和木薯品种，以评估它们对发酵过程的影响。最好的组合是使用木薯品种Bonoua，Yace或混合物的8％接种比例，28-30°C，pH 3.90-4.0和59-62％的水分。当木薯用发酵的玻璃纤维袋沥干酒时，膳食具有良好的感官特性。

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《Tropical Science》 |1995年第1期|共8页
作者
Aboua Firmin;
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原文格式 PDF
正文语种 eng
中图分类农作物;
关键词
Inoculum; optimization; fermentation process; cassava variety; bulking;

机译：接种物;优化;发酵过程;木薯品种;散装;

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专利

1. Optimization of traditional fermentation of cassava [J] . Aboua Firmin Tropical Science . 1995,第1期

机译：木薯传统发酵工艺的优化
2. Comparative Assessment of Some Traditional Fermentation Techniques for the Preparation of Akpu, a Cassava-based Food Product [J] . Fang Yan International Journal of Applied Agricultural Research . 2018,第2期

机译：一种传统发酵技术的比较评估Akpu，一种基于木薯的食品
3. Effect of Fermentation Time on the Physico -Chemical, Nutritional and Sensory Quality of Cassava Chips (Kpo-Kpo Garri) a Traditional Nigerian Food [J] . Nwafor Obi Emmanuel, Akpomie Olubunmi Olufunmi, Erijo Peace Elohor American Journal of BioScience . 2015,第2期

机译：发酵时间对尼日利亚传统食品木薯片（Kpo-Kpo Garri）的理化，营养和感官品质的影响
4. Process optimization for high gravity ethanol fermentation of cassava flour [C] . Tan Yong, Liu Sixin, Xiong Haibo, 2011 International Conference on Materials for Renewable Energy Environment . 2011

机译：木薯粉高重力乙醇发酵工艺优化
5. Changes in the textural properties of cassava (Manihot esculenta, Crantz) flour paste associated with fermentation and addition of emulsifiers. [D] . Numfor, Festus Ambe. 1992

机译：与发酵和添加乳化剂有关的木薯（Manihot esculenta，Crantz）面粉糊的质地变化。
6. Microbiological and Biochemical Characterization of Cassava Retting a Traditional Lactic Acid Fermentation for Foo-Foo (Cassava Flour) Production [O] . A. Brauman, S. Keleke, M. Malonga, 1996

机译：木薯Re胶的微生物学和生化特征木薯Re胶是传统的乳酸发酵法用于生产Foo-Foo（木薯粉）
7. Fermentation of Traditional African Cassava Based Foods: Microorganisms Role in Nutritional and Safety Value [O] . Niguse Hotessa Halake, Bhaskarrao Chinthapalli 2020

机译：基于传统非洲木薯的食物发酵：微生物在营养和安全价值中的作用
8. Nuclear technique in the improvement of traditional amylase fermentation practice on Cassava in Thailand. Final report for the period 1 May 1987 - November 1989 [R] . Piadang, S 1989

机译：核技术在泰国木薯传统淀粉酶发酵实践中的应用。 1987年5月1日至1989年11月期间的最后报告

Optimization of traditional fermentation of cassava

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