Improvement of organoleptic quality of retted cassava products by alkali pretreatment of roots and addition of sodium nitrate during retting

Alkali pretreatment of cassava roots before retting and addition of sodium nitrate during retting were used to manipulate the metabolism of microorganisms involved in cassava ( Manihot esculenta Crantz) retting, as a method for removing the characteristic offensive odour of retted cassava products....

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Veröffentlicht in:	International journal of food microbiology 2003-12, Vol.89 (1), p.85-90
1. Verfasser:	Ogbo, Frank C
Format:	Artikel
Sprache:	eng
Schlagworte:	Alkali Biological and medical sciences Colony Count, Microbial Dose-Response Relationship, Drug Fermentation Food industries Food Microbiology Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Hydrogen-Ion Concentration Lactic Acid - metabolism Lactobacillus - growth & development Lactobacillus - metabolism Manihot - microbiology Manihot - standards Manihot esculenta Nitrate treatment Nitrates - pharmacology Odorants - analysis Odorants - prevention & control Offensive “foo-foo” odour Plant Roots - drug effects Removal Retting cassava Sodium Hydroxide - pharmacology sodium nitrate Taste Time Factors
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