Effects of fungal treatment on the in vitro degradation of cassava

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Effects of fungal treatment on the in vitro degradation of cassava

The objective of this experiment was to increase the nutrient value of cassava by the solid state fermentation technique (SSF). Peeled cassava root was fermented for 10 days under solid state fermentation culture with two different fungi (Aspergillus niger and Rhizopus oryzae). A follow-up in-vitr...

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Bibliographic Details
Main Authors:	Ramin, Mohammad, Yaakub, Halimatun, Alimon, Abdul Razak, Mohd Jelan, Zainal Aznam
Format:	Article
Language:	English
Published:	Fundación CIPAV, Cali, Colombia 2011
Online Access:	http://psasir.upm.edu.my/id/eprint/23647/ http://psasir.upm.edu.my/id/eprint/23647/1/Effects%20of%20fungal%20treatment%20on%20the%20in%20vitro%20degradation%20of%20cassava.pdf

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