Description
Fufu preparation relies on starch gelatinization and fermentation to produce a pliable dough.
Technical
During boiling, cassava starch granules absorb water and swell, rupturing to release amylose and amylopectin chains that form a viscoelastic network. Fermentation by lactic acid bacteria reduces cyanogenic glycosides and generates lactic acid, lowering pH and enhancing flavor.
Science
Primary Reaction
Starch gelatinization and microbial fermentation of cassava mash
Sensory Profile
Aroma ()
earthynuttyfermentedoilymildly sourwoodystarchy
Origin & History
Civilization
West African peoples
Era