Development of odorless cassava-based ‘fufu’ with mixed starter cultures through a fermentation process and characterization of its functional, chemical properties and sensory qualities
Abstract The quest for satiable odourless ‘fufu’ meal as a substitute to ‘garri’ or change in meal have been the request of researchers. ‘Fufu’ is starchy based food with objectionable odour released during fermentation as a result of activities of some microbial metabolites. It is highly desirable...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Springer
2024-12-01
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| Series: | Discover Food |
| Subjects: | |
| Online Access: | https://doi.org/10.1007/s44187-024-00215-3 |
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