Characterization of the solid-state fermentation of cassava

descriptionPublicationkeyboard_double_arrow_right Article 01 Dec 1990 English Publisher:Springer Science and Business Media LLCJournal:World Journal of Microbiology & Biotechnology, volume 6, pages 422-424 (issn: 0959-3993, eissn: 1573-0972,

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Authors: C O, Ofuya; A A, Adesina; E, Ukpong;

doi: 10.1007/bf01202126

pmid: 24430144

Characterization of the solid-state fermentation of cassava

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Abstract

The solid-state fermentation of cassava (Mannlhot esculenta Crantz) was characterized by determining pH and biological oxygen demand (BOD). The results showed a strong association (ϱ=0.73) between pH of the fermenting slurry and that of the waste llquor. BOD of the liquor decreased as fermentation progressed. After 96 h fermentation, BOD was about 6×10(2) mg/l. Progress of cassava fermentation can probably be determined indirectly by following the changes in the pH and BOD profiles of the liquor.

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