Description
Fermented cassava pulp is processed into gari, a staple West African food.
Technical
During fermentation, lactic acid bacteria lower the pH from ~6.5 to 4.0–4.5, producing 5–7 % w/w lactic acid and volatile flavor compounds such as acetaldehyde and ethanol. Endogenous β‑glucosidases and microbial enzymes hydrolyze cyanogenic glucosides (linamarin, lotaustralin) to HCN, which is then volatilized during drying, reducing cyanide to safe levels.
Science
Primary Reaction
Fermentation of cassava pulp by lactic acid bacteria producing lactic acid and volatile compounds; enzymatic hydrolysis of cyanogenic glucosides to HCN followed by volatilization during drying.
Sensory Profile
Aroma ()
nuttyearthysweetfermentedmildslightly sourtoastedyeastyfruitymusty