Description
Chukuku is a traditional Cameroonian fermented cassava product produced by lactic acid fermentation of peeled tubers.
Technical
During 3–5 days of fermentation at 20–30 °C, lactic acid bacteria convert sugars to lactic acid, lowering the pH to 3.5–4.0. Endogenous β‑glucosidase hydrolyzes cyanogenic glucosides linamarin and lotaustralin to acetone cyanohydrin, which volatilizes and reduces cyanide content. The mash is then dried at 60–80 °C to <12 % moisture, inhibiting spoilage microorganisms.
Science
Primary Reaction
Lactic acid fermentation of cassava sugars and hydrolysis of cyanogenic glucosides
Sensory Profile
Aroma ()
earthysourfermentednuttymildmustytartwoodyyeastyfruity