Description
Fermented cassava in West Africa is a lactic acid bacterial preservation technique that detoxifies cyanogenic compounds and lowers pH.
Technical
During fermentation, Lactobacillus plantarum and Leuconostoc mesenteroides convert fermentable sugars into lactic and acetic acids, dropping the pH from ~6.5 to ~4.0. The acidic environment and microbial activity hydrolyze linamarin to cyanide, which volatilizes, reducing cyanogenic glucosides by up to 90 %. The process also degrades anti‑nutrients such as phytates, improving mineral bioavailability.
Science
Primary Reaction
Fermentation of cassava pulp by lactic acid bacteria producing lactic and acetic acids
Sensory Profile
Aroma ()
earthysweetacidicfermentedmustyyeastyfruity
Origin & History
Civilization