What You Need to Know
During 24–48 h at 20–30 °C, native Lactobacillus spp. and Saccharomyces spp. metabolize soluble sugars to lactic acid, ethanol, and CO₂, lowering the pH to 4.5–5.0. The acidic environment and microbial enzymes hydrolyze cyanogenic glucosides, decreasing cyanide content by up to 70 %. Over‑fermentation or temperatures above 35 °C can cause excessive acidification and mold growth, leading to off‑flavors.
Steps
- 1.
Fufu and Light Soup (Ghana): Creates the essential elastic texture for soup dipping
- 2.
Eba with Egusi (Nigeria): Develops sour notes that balance fatty melon seed soup
- 3.
Foutou Banane (Côte d'Ivoire): Softens plantain fibers while developing umami
The Science
Primary Reaction
Microbial fermentation of cassava sugars to lactic acid, ethanol, and carbon dioxide with concurrent hydrolysis of cyanogenic glucosides