Description
Nigerian fermented cassava dough is a lactic‑acid fermentation that lowers pH, produces ethanol and organic acids, and reduces cyanogenic compounds, enhancing safety and flavor.
Technical
During fermentation, lactic acid bacteria such as Lactobacillus plantarum and Leuconostoc spp. metabolize cassava carbohydrates to lactic acid, ethanol, and volatile acids. The resulting acidification (pH 4.5‑5.0) inhibits spoilage organisms while the ethanol and acetic acid contribute to flavor and preservation. Endogenous β‑glucosidase and microbial activity hydrolyze linamarin, reducing cyanogenic glucosides by up to 70 %.
Science
Primary Reaction
Fermentation of cassava carbohydrates by lactic acid bacteria to lactic acid, ethanol, and volatile organic acids
Sensory Profile
Aroma ()
Origin & History
Civilization
Nigerian rural households