Data/hora: 23/09/2024 15:14:37

Biblioteca(s): 	Embrapa Mandioca e Fruticultura.	
Data corrente: 	10/11/1995	
Data da última atualização: 	10/11/1995	
Autoria: 	ESSERS, A. J. A.	
Afiliação: 	Department of Food Science, Wageningen Agricultural University, Bomenweg 2, 6703HD Wageningen. the Netherlands.	
Título: 	Marking safe flour from bitter cassava by indigenous solid substrate fermentation.	
Ano de publicação: 	1994	
Fonte/Imprenta: 	Acta Horticulturae, n.375, p.217-224, 1994.	
ISSN: 	0567-7572	
Idioma: 	Inglês	
Conteúdo: 	In some Africa communities, a stage of solid substrate fermentation is included in the sun-drying process of transforming cassava roots into flour. The dynamics of cyanogen removal, the role of the microflora involved, and cyanogen and mycotoxincontamination of the final products were studied in Uganda. Dominant mycelial growth was from the fungi Neurospora sitophila, Geotrichum and Rhizopus oryzae. No mutagenicity, cytotoxicity or aflatoxins could be detected in the flours. The fermentation process was significantly more effective in reducing cyanogen levels than sun-drying alone, but did not always result in innocuous levels of cyanogens. Laboratory experiments showed that non-inoculated incubation of disinfected root pieces reduced cyanogenic glucoside levels, and separate inoculation with fungi and a Bacillus sp. isolated from on-farm fermented cassava caused significant additional reduction. Several of the micro-organisms involved were capable of displaying linamarase activity. However, enhanced glucoside breakdown in root pieceswas associated with root softening but not with the micro-organisms linamarase capacity.  	
Palavras-Chave: 	Cyanogen removal; Cyanogenic glucosides; Heap fermentation.	
Categoria do assunto: 	--	
Registro original: 	Embrapa Mandioca e Fruticultura (CNPMF)	
Exemplares: 	CNPMF - (3540-1) - ADC - AP - -- - 635.05 -  - 635.05 - DIS