Description
Fermented cassava leaves are prepared by blanching to deactivate cyanogenic enzymes and then lactic‑acid fermentation to lower pH and detoxify the leaves.
Technical
Blanching at 90 °C for 5 min inactivates β‑glucosidase, reducing cyanogenic glucosides by ~30 %. Subsequent lactic‑acid fermentation (Lactobacillus plantarum) lowers the pH to 4.5–5.0, further reducing residual cyanide by ~70 % and producing lactic acid that preserves the product.
Science
Primary Reaction
β‑glucosidase deactivation followed by lactic‑acid fermentation leading to cyanide detoxification
Sensory Profile
Aroma ()
earthyfermentedgreenslightly sournuttyumami-rich
Origin & History
Civilization
East African rural communities
Era