Extracellular enzyme activities during cassava fermentation for ?fufu? production

descriptionPublicationkeyboard_double_arrow_right Article 01 Jan 1992 English Publisher:Springer Science and Business Media LLCJournal:World Journal of Microbiology & Biotechnology, volume 8, pages 71-72 (issn: 0959-3993, eissn: 1573-0972,

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Authors: O B, Oyewole; S A, Odunfa;

doi: 10.1007/bf01200690

pmid: 24425340

Extracellular enzyme activities during cassava fermentation for ?fufu? production

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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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University of Ibadan
Nigeria
University of Agriculture
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University of Agriculture Faisalabad
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