Physiological Characterization of Staphylococci and Micrococci Isolated from Fermented Cassava Leave (Manihot esculenta Crantz), Ntoba mbodi

Nguie, Roniche; Moyen, Rachel; Mokemiabeka, Saturnin Nicaise; Koumou, Clément Armand Gaspard Nyanga; Kobawila, Simon Charles; Louembé, D.

doi:10.20546/ijcmas.2016.508.105

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“…In Congo, the semisolid fermentation of cassava leaves results in a product called "ntoba mbodi." Though the fermentation of cassava roots is a lactic fermentation with Lactobacillus as dominant microflora, that of cassava leaves is an alkaline fermentation where Bacillus constitutes the main microflora [44,45]. The advantage of fermentation is the detoxification of cassava by the degradation of cyanogenic compounds [46]; the improvement of the protein and vitamin value of the product; the development of characteristic texture, aroma, and flavor compounds [47,48]; and digestibility of the products.…”

Section: Constraints Of the Processing Systemmentioning

confidence: 99%

Cassava in Central and Western Africa: Postharvest Constraints and Prospects for Research and Market Development

Ndjouenkeu¹

2018

Cassava

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Cassava, one of the main components of the diets of the populations of Central and West Africa, conveys an image of the culture of the poor, due to structural and technological constraints that inhibit its industrial and commercial expansion. Technological constraints are reviewed in the context of food uses of the tuber. They mainly focus on the diversity of processing practices, the low technological level of the processing tools and/ or their inadequacy, the lack of standardization of processes, and the quality of the products. Removing these constraints calls for technological research for which research and innovation tracks are raised. These mainly concern the characterization and control of existing or potential markets and the optimization of processing processes, in relation with the quality requirements of the products. This optimization approach must take into account the cultural diversity of the actors of the systems, which could be essential, if not crucial, in defining the forms and modes of perception and definition of the quality of cassava products.

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Section: Constraints Of the Processing Systemmentioning

confidence: 99%

Cassava in Central and Western Africa: Postharvest Constraints and Prospects for Research and Market Development

Ndjouenkeu¹

2018

Cassava

View full text Add to dashboard Cite

show abstract

Physiological Characterization of Staphylococci and Micrococci Isolated from Fermented Cassava Leave (Manihot esculenta Crantz), Ntoba mbodi

Cited by 1 publication

References 0 publications

Cassava in Central and Western Africa: Postharvest Constraints and Prospects for Research and Market Development

Cassava in Central and Western Africa: Postharvest Constraints and Prospects for Research and Market Development

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