Description
Fermented cassava products such as gari and fufu detoxify cyanogenic glucosides through lactic‑acid fermentation, producing a safe, flavorful staple.
Technical
During fermentation, lactic acid bacteria hydrolyze linamarin and lotaustralin to release hydrogen cyanide, which is then reduced to less toxic forms. The concomitant production of lactic acid lowers the pH to 4.0–4.5, inhibiting spoilage organisms and enhancing the product’s sensory profile.
Science
Primary Reaction
Hydrolysis of cyanogenic glucosides (linamarin, lotaustralin) to hydrogen cyanide, followed by reduction of cyanide to less toxic compounds by lactic acid bacteria
Sensory Profile
Aroma ()
earthynuttyfermentedmildsweetsouryeasty
Origin & History
Civilization