MICROORGANISMS ASSOCIATED WITH CASSAVA FERMENTATION

TABLE OF CONTENTS

Title Page

Certification

Dedication

Acknowledgment

Abstract

Table of Contents

List of Figures 

CHAPTER 1

1. Introduction

CHAPTER 2

• Literature Review
  • Cassava
  • Classification of Cassava
  • Nutritional Value of Cassava
  • Uses of Cassava
  • Cassava Processing

2.4.1  Traditional Processing of Cassava  

• Fermentation of Cassava
  • Micro-organisms involved in Cassava Fermentation
    • The Role of Micro-organisms in Cassava Fermentation
  • Fermented Cassava Products
    • Garri
    • Fermented Pulp
    • Wet Pulp
    • Smoked Balls
    • Starch
    • Dried Cassava

CHAPTER 3

• Summary, Conclusion and Recommendations
  • Summary
  • Conclusion

3.3     Recommendation

References

LIST OF FIGURES

Figures                                                                                              Page

Fig. 2.1:      Process Flowchart for gain Production

CHAPTER ONE

1. INTRODUCTION

Cassava is shown to be the progenitor of domesticated cassava, that are centered in West Central Brazil, where it was likely first domesticated more than 10,000 years BC (Olsen et al., 1999). With its high food potential, it had become a staple food for at least 500millions people in tropics (Cock et al., 1985).

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