Description
Grated cassava is washed and fermented in a low‑salt brine at tropical temperatures, producing lactic acid that detoxifies cyanogenic glycosides and imparts a sour flavor.
Technical
The lactic acid bacteria (Lactobacillus, Leuconostoc) metabolize sugars released from cassava starch, generating lactic acid that lowers pH to ≤4.0. The acidic environment and microbial activity hydrolyze linamarin to cyanide, which is subsequently reduced or volatilized, bringing cyanide levels below 10 mg kg⁻¹. The process also yields minor amounts of acetic acid and ethanol, contributing to flavor complexity.
Science
Primary Reaction
Hydrolysis of cyanogenic glycosides (linamarin) → cyanide + sugars, followed by microbial reduction of cyanide to less toxic forms
Sensory Profile
Aroma ()
earthysourfermentedmildnuttytropicallactic