Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (<i>Manihot esculenta Crantz</i>)
Eliane Eyenga,
Josiane Mbassi,
Hippolyte Mouafo
et al.
Abstract:Bobolo is a thick fermented, popular traditional food, derived from cassava (<i>Manihot esculenta Crantz</i>) in Cameroon. The physical, sensory, chemical and microbiological characteristics of Bobolo were analyzed, in order to identify the suitable cassava varieties and the local fermentation method with the best nutritional and industrial properties. The range of L* (lightness / darkness), a* (redness / greenness), b* (yellowness / blueness) were 75.00±0.65-80.07±0.60, 3.7±0.57-4.… Show more
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