Authors: OYEWOLE, O.B. and ODUNFA, S.A.

Abstract

Amylase and pectin methyl esterase activities increased rapidly during the early period of the fermentation of cassava for fufu production, attaining their peak activities after 12 and 24h, respectively. Cellulase activity was lower and approximately constant for most of the fermentation period.

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Last Updated on April 8, 2019 by admin

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