Antioxidants and antigenotoxic properties of Rhizopus oligosporus fermented cassava (Manihot esculenta Crantz)
July-September - Vol 16 Num. 3
The antioxidant and antigenotoxic effects of solid state fermented cassava (Manihot esculenta Crantz) using Rhizopus oligosporus were investigated. Solid state fermentation was carried out for 72 h at room temperature under acidic and basic conditions. Total phenolic content was significantly (p<0.05) higher in...
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