Rouissage des racines de manioc Manihot esculenta Crantz
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Rouissage des racines de manioc Manihot esculenta Crantz

Rouissage des racines de manioc Manihot esculenta Crantz


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About the Book

Le rouissage des racines de manioc est une fermentation lactique par immersion des racines de manioc en milieu acide et anaérobie. Le ramollissement des feuilles de manioc survient en fin de fermentation. Le rouissage permet la détoxication des tubercules de manioc par l'élimination des glucosides cyanogéniques, notamment la linamarine. La teneur en composés cyanés baisse de plus de 77%.Parmi les bactéries lactiques constituant la microflore principale, on note Lactobacillus plantarum, Lactococcus lactis et Leuconostoc mesenteroides. Les composés chimiques identifiés sont les terpènes (41,19%), éthers (35,73%), esters (6,18%), alcools (3,76%), alcanes (3,81% et les acides gras (1,51%). Les pieds de cuve des racines de manioc rouies de 72 heures et de 96 heures permettent d'améliorer le temps de fermentation par réduction de la durée de fermentation à 2 ou 3 jours au lieu de 4 à 5 jours. Il en est de même les pieds de cuve de l'eau d'un précédent rouissage diluée à 10%.


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Product Details
  • ISBN-13: 9786139564101
  • Publisher: KS Omniscriptum Publishing
  • Publisher Imprint: Editions Universitaires Europeennes
  • Height: 229 mm
  • No of Pages: 68
  • Spine Width: 4 mm
  • Width: 152 mm
  • ISBN-10: 6139564107
  • Publisher Date: 26 Mar 2020
  • Binding: Paperback
  • Language: French
  • Returnable: N
  • Weight: 163 gr


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