The increase in global demand for healthy food products and initiatives to ensure food
security in develo** countries has focused on the cultivation of drought-resistant and …

A rich variety of indigenous fruits and vegetables grow in Africa, which contribute to the
nutrition and health of Africa's populations. Fruits and vegetables have high moisture and …

Around the world, raw materials are converted into fermented food products through
microbial and enzymatic activity. Products are typically produced using a process known as …

Abstract Cassava (Manihot esculenta Crantz) is often transformed locally into a wet
fermented mash called fufu in western Africa by unskilled individuals with risk of …

The microorganisms involved in the fermentation and spoilage of fermented cassava flour
were investigated. The water samples used at the different processing sites were also …

Dried cassava products are perceived as one of the potential sources of mycotoxin ingestion
in human foods. Processing either contributes to the reduction of toxins or further exposes …

Cassava roots contain a fibrous peel (10-15% of tuber weight) and a core, the main region
for starch (IITA, 1990). Cassava can be consumed in various forms: boiled, baked or fried …

Buku ini merupakan buku yang menyajikan Umbi-umbian dan pengolahannya. Buku ini
disusun terutama berdasarkan pengalaman riset para Penulis terkait pengembangan umbi …

Pengabdian masyarakat ini bertujuan untuk Memberdayakan masyarakat melalui
Penerapan Teknologi Nano Bio Fertlizer pada usahatani sacha inchi, serta mendorong …

The distribution and presence of hygiene indicator and pathogenic micro‐organisms in 375
samples of attieke marketed in Côte d'Ivoire, and their roles in the food poisoning were …