Fermentation of cassava

he overall aim of this thesis was to improve nutritive value of cassava roots by fermentation yeast (Saccharomyces cerevisiae), Urea and di-ammonium phosphate additive and its utilization as protein source in the diets of Moo Lath pigs.

132p nguathienthan12 23-05-2021 13 3   Download

This study aims to analyze the pregnant women myths in the Malay community of Dumai City, Indonesia. The qualitative research: Phenomenology Study. The total informants were 11 participants (Pregnant women, shaman, midwife, and Primary Health Care Heads).

7p christabelhuynh 04-06-2020 15 1   Download

The fermentation of cassava which normally takes 3-4 days during village processing can be shortened to 24h by seeding a fresh pulp with cassava juice 4 days old. In the work described here, a further attempt has been made to elucidate the nature of biochemical reactions taking place during fermentation, and to establish the optimum conditions which could be utilised in a modern industry based on this process.

6p cscpubka 05-05-2014 63 5   Download