Cassava dough | Characteristics |
Roasted (Inoculum A) | cassava tubers, were roasted on a subdued open fire for 10 min, wrapped in a bag and left in a warm place for 2 days to ferment into inoculum |
Blanched (Inoculum B) | Small chunks of peeled cassava tubers, were blanched by boiling until Softening, wrapped in a bag and placed in a warm place for 2 days to ferment into inoculum. |
Soaked (Inoculum C) | Small chunks of peeled cassava tubers, were soaked in water at ambient temperature (30˚C) for 7 days; Then, they were sun dried |
Imported cassava dough (Inoculum D) | Here, it an imported cassava dough Côte d’Ivoire. |