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Optimization of the fermentation time and bacteria cell concentration in the starter culture for cyanide acid removal from wild cassava (Manihot glaziovii)
MATEC Web of Conferences
Cassava is one of the most widespread starchy tuberous roots in Indonesia, being one of the typical plants used in the starch market. However, due to the high cyanide content (338.41 ppm), these roots become a poison if they are unsuitably processed. Therefore, a detoxification process is needed to reduce the cyanide level to the safe level for human consumption (10 ppm). This study was focused on (i) the investigation of the detoxification potential of fermentation with Lactobacillus plantarumdoi:10.1051/matecconf/201815601004 fatcat:i6ivui4kcrdgpmbgdt6pqsarsm