ISHS Acta Horticulturae 380: Symposium on Tropical Root Crops in a Developping Economy
IMPORTANCE OF FERMENTATION IN CASSAVA PROCESSING |
| Author: | A. Westby |
| Abstract:
Fermentation is an important process in the preparation of many cassava products in Africa, although a limited number of techniques are used. Fermentation has been reported to be responsible for product stability, flavor development, and cyanide elimination. A strategy for research into the fermentation of traditional African cassava foods is described which concentrates on the role microorganisms play in cyanide elimination. The strategy is based upon classifications of cassava foods and cassava fermentation methods developed from village level surveys of the Collaborative Study of Cassava in Africa (COSCA). Some results of laboratory investigations at the Natural Resources Institute (NRI) are given. The preparation of sour cassava starch in South America using beneficial microorganisms is also described. | |
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