Microbial separation of starchy flour from Cassava tubers

A mixed culture inoculum with the following microorganisms were developed  

1: Lactobacillus cellobiosus .  

2: Streptococcus lactis .

3: Corynebacterium sp .

4: Pichia membranaefaciens.

Inoculum   source  added  to  cassava tubers (big pieces) and fermented for 48-72 hours.Tuber pieces are softened.Steep water decanted, fermented tubers dried , powdered and   sieved  to obtain starchy flour.