Ogunremi, O. R

Production of Fermented Cassava Flour (Lafun) using Lactic Acid Bacteria as Starter Culture

Lafun, a fermented cassava product, confronts challenges in terms of product quality and safety as a result of spontaneous fermentation systems. To resolve these issues, a production method utilizing starter cultures was developed. Lactic acid bacteria were isolated from fermented cassava and screened for their technological properties. The physico...