Browsing by Subject "Fermentation"
Now showing items 1-2 of 2
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Detoxification of Nyar-Udota cassava variety in Zombo district by fermentation
(2017)Fermentation is capable of detoxifying cassava cultivars. Cassava is one of the most important food crops in the world and in Uganda it is the second most consumed food crop after bananas. However, cassava has some toxic ... -
Potential application of lactic acid starters in the reduction of aflatoxin contamination in fermented sorghum-millet beverages
(International Journal of Food Contamination, 2019)Background: Aflatoxin contamination in traditionally fermented cereal-based beverages is a serious food safety challenge considering that commercialization of these products is rising. The challenge is aggravated by the ...