Description
Salt‑cured fermented cassava is a traditional Central African preservation method that detoxifies cyanogenic compounds and extends shelf life through lactic acid fermentation.
Technical
During fermentation, lactic acid bacteria metabolize cassava starch into lactic acid, lowering the pH to 4.0–4.5 and inhibiting spoilage microbes. The acidic environment also promotes enzymatic hydrolysis of linamarin, reducing cyanogenic glucosides by up to 80 %. Salt at 10–15 % (w/w) balances microbial inhibition with fermentation activity.
Science
Primary Reaction
lactic acid fermentation of cassava starch
Sensory Profile
Aroma ()
earthynuttyfermentedsaltymild
Origin & History
Civilization
Bantu‑speaking peoples
Era
Traditional (pre‑colonial to present)