The Influence of Gratering, Fermentation and Variety on the Physio-Chemical Quality of Cassava Starch

The study was conducted to determine the influence of gratering and fermen- tation parameters on the physicochemical quality of starch obtained from two cassava varieties in Sierra Leone ( i.e., SLICASS 11 and SLICASS 6). Fresh cas- sava roots harvested from the Department of Agricultural Engineering were peeled, washed and grated before fermentation and starch extraction. Fermen- tation was carried out under separate aerobic and anaerobic conditions for a period of Seven days. Physicochemical...