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Optimization of process conditions for tannin content reduction in cassava leaves during solid state fermentation using Saccharomyces cerevisiae

Cassava leaves are a crucial source of alternative protein resources for both humans and livestock in developing societies in African and Asian countries that do not have easy access to available protein sources. Hence, cassava has the capacity to promote the economic development of these countries...

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Principais autores: Mohamed Hawashi, Ali Altway, Tri Widjaja, Setiyo Gunawan
Format: Artigo
Sprog:Inglês
Udgivet: Elsevier 2019-08-01
Serier:Heliyon
Fag:
Bioengineering
Chemical engineering
Biochemistry
Cassava leaves
Optimization
Response surface methodology
Online adgang:http://www.sciencedirect.com/science/article/pii/S2405844019359584
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