Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Fermented cassava is a traditional West African food produced by lactic acid fermentation of peeled tubers.
Origin: Yoruba, Igbo, Hausa (Traditional) — West Africa
See full technique reference →During spontaneous lactic acid fermentation, homofermentative lactic acid bacteria convert cassava sugars to lactic acid, lowering the pH to 3.5–4.0 and inhibiting spoilage organisms. The acidic milieu activates β‑glucosidase, hydrolyzing linamarin to acetone cyanohydrin and subsequently to non‑toxic compounds, while trace ethanol and acetic acid are produced as secondary metabolites.
Primary Reaction
Lactic acid fermentation of cassava carbohydrates
Gastronome opens the rest
The Gastronome plan is $7/month (or $70/year). Permanent memory, Verified answers, full library access.