Description
Fermented cassava is a traditional West African food produced by lactic acid fermentation of peeled tubers.
Technical
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.
Science
Primary Reaction
Lactic acid fermentation of cassava carbohydrates
Sensory Profile
Aroma ()
earthysourfermentedsubtle sweetmusty
Origin & History
Civilization
Yoruba, Igbo, Hausa
Era
Traditional