Figure 1. Percentage decrease of cyanide in ‘garl’ and ‘fufu’ samples due to inoculation

From

Assessment of the Effects of Microbial Fermentation on Selected Anti-Nutrients in the Products of Four Local Cassava Varieties from Niger State, Nigeria

Etsuyankpa M. B., Gimba C. E., Agbaji E. B., Omoniyi K. I., M.M. Ndamitso, Mathew J. T.

American Journal of Food Science and Technology. 2015, 3(3), 89-96 doi:10.12691/ajfst-3-3-6