Description
Fermented cassava tuber storage uses lactic acid bacteria to reduce cyanogenic glycosides and lower pH, ensuring safety and flavor.
Technical
During fermentation, lactic acid bacteria metabolize cassava starch into lactic acid, lowering the pH to 4.5–5.0 and inhibiting spoilage microbes. The acidic environment also hydrolyzes cyanogenic glycosides, releasing cyanide that volatilizes or is further degraded, reducing cyanide content by up to 80 %. The process is temperature-dependent, with optimal activity at 25–30 °C over 24–72 h.
Science
Primary Reaction
Fermentation of cassava starch by lactic acid bacteria producing lactic acid and reducing cyanogenic glycosides
Sensory Profile
Aroma ()
earthyfermentednuttymildsweet
Origin & History
Civilization
West African, Caribbean, South American indigenous peoples
Era