African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo

S.C. Kobawila, D. Louembe*, S Keleke, J. Hounhouigan, and C. Gamba
Faculté des Sciences, BP 69, Brazzaville-Congo / BP 1286, Pointe-Noire, Congo.
Email: [email protected]

  •  Accepted: 24 March 2005
  •  Published: 31 July 2005

How to cite this article

APA /
Kobawila, S. C., Louembe, D., Keleke, S., Hounhouigan, J., & Gamba, C. (2005). Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo. African Journal of Biotechnology , 4(7), 689-696.
Chicago /
S.C. Kobawila, D. Louembe, S Keleke, J. Hounhouigan, and C. Gamba. "Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo." African Journal of Biotechnology 4, no. 7 (2005): 689-696.
MLA /
S.C. Kobawila, et al. "Reduction of the cyanide content during fermentation of cassava roots and leaves to produce bikedi and ntoba mbodi, two food products from Congo." African Journal of Biotechnology 4.7 (2005): 689-696.