Abstract:This study was conducted to determine the physico-chemical composition of cassava peel meal fermented with varying levels of baker's yeast. Fresh cassava peels (CPM) were milled and divided into four groups and each group was randomly assigned toAngel baker's yeast at 0.0%, 0.2%, 0.4% and 0.6%, respectively. Each group (0.00%, 0.20%, 0.40% and 0.60%) was further divided into four subgroups and each subgroup again randomly assigned to 0- hours, 24 hours, 48 hours and 72 hours fermentation duration, respectively… Show more
Set email alert for when this publication receives citations?
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.