Description
Fermented cassava, such as fufu, is produced by spontaneous lactic acid fermentation of cassava pulp, reducing cyanogenic compounds and lowering pH.
Technical
During fermentation, lactic acid bacteria (LAB) convert fermentable sugars to lactic acid, dropping the pH from ~6.5 to 4.5–5.0. Simultaneously, β‑glucosidase enzymes hydrolyze linamarin to acetone cyanohydrin, which decomposes to ammonia and hydrogen cyanide; leaching and fermentation reduce cyanide to below 10 mg CN / kg. The acidic environment also gelatinizes starch granules, yielding a sticky, dough‑like consistency.
Science
Primary Reaction
Lactic acid fermentation + β‑glucosidase‑mediated cyanogenic glucoside hydrolysis
Sensory Profile
Aroma ()
earthyfermentedslightly sourmustymildly tangy
Origin & History
Civilization
Yoruba, Igbo, Bantu
Era