Study on Detoxification Effect of Fermentation on Cyanide Content of Cassava Tuber
The goal of this study is to look into the detoxifying capability of fermentation on cassava tuber’s poisonous (cyanide) content. Cassava is a staple food for roughly 800 million people in tropical countries. The cyanogenic glycosides in the tuber, which are mainly starch, are degraded by enzymes to form hydrocyanic acid. The fermentation procedure involves […]