Adeyemo, S.m

Effect of Starter culture on Anti-Nutritional Factors and Shelf Life of Fermented Smoked Cassava (Pupuru): An African Fermented Staple

Lactic acid bacteria (LAB) are widely employed in food fermentation processes for the biosynthesis of certain important products or metabolites which helps in breaking down anti-nutritional factors in some food. This study investigated the role of LAB in extending the shelf life and reduction in anti- nutritional factors of ‘pupuru’ produced wi...