title: Characterization of the solid-state fermentation of cassava.
abstract: The solid-state fermentation of cassava (Mannlhot esculenta Crantz) was characterized by determining pH and biological oxygen demand (BOD). The results showed a strong association (ϱ=0.73) between pH of the fermenting slurry and that of the waste llquor. BOD of the liquor decreased as fermentation progressed. After 96 h fermentation, BOD was about 6×10(2) mg/l. Progress of cassava fermentation can probably be determined indirectly by following the changes in the pH and BOD profiles of the liquor.
authors.affiliation: Department of Microbiology, University of Prot Harcout, P.M.B. 5323, Port Harcourt, Nigeria.
authors.forename: C O
authors.initials: CO
authors.lastname: Ofuya
authors.forename: A A
authors.initials: AA
authors.lastname: Adesina
authors.forename: E
authors.initials: E
authors.lastname: Ukpong