Extracellular enzyme activities during cassava fermentation for ?fufu? production
- 1 January 1992
- journal article
- research article
- Published by Springer Nature in World Journal of Microbiology and Biotechnology
- Vol. 8 (1) , 71-72
- https://doi.org/10.1007/bf01200690
Abstract
Amylase and pectin methyl esterase activities increased rapidly during the early period of the fermentation of cassava for ‘fufu’ production, attaining their peak activities after 12 and 24h, respectively. Cellulase activity was lower and approximately constant for most of the fermentation period.Keywords
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