Cassava fermented

products

S.R.SWAMINATHAN BTF
06027
 cassava

Cassava, yuca, manioc, or

tapioca

(Manihot esculenta)

native to South America

Cultivation - annual crop in

tropical and subtropical regions

third largest source of

carbohydrates

Africa its largest center of

production.
 Description

 long and tapered -firm

homogeneous flesh-brown skin
(like potato )

The flesh can be chalk-white

or yellowish.

Commercial varieties 5 to 10
cm in dia and 50 to 80 cm long.

Cassava roots are very rich in

starch, and contain significant
amounts of calcium (50
mg/100g), phosphorus (40
mg/100g) and vitamin C (25
mg/100g).
 Gari
Fufu
Beer from cassava
Citric acid from cassava
Pandebono
Pandeyuca
Ethanol from cassava
Cassava bread

Fermented cassava
products
 GARI
creamy-white, granular flour
with a slightly fermented flavor
and a slightly sour taste

made from fermented,

gelatinized fresh cassava tubers.

Gari is widely known in Nigeria

and other West African
countries.

commonly consumed either by

being soaked in cold water with
sugar, coconut, roasted
groundnuts, dry fish, or boiled
cowpea

it has a shelf-life of six months

or more.
Cassava is fermented to remove cyanide and produce
flavors.
roasted to destroy enzymes and microorganisms, to
drive off cyanide gas, and to dry the product.
Uncontrolled Fermentation - incomplete detoxification
and a bland product.
Too long a period - strong sour taste.
 Both over- and underfermentation - affect the texture
of the final gari
The granules must be roasted to about 80 ºC/175 ºF to
achieve partial gelatinization of the starch.
The product is hygroscopic (it absorbs moisture from
the air) and should be packed in airtight and moisture-
proof bags, especially in areas of high humidity, to
prevent mold growth.
 fufu
Fufu is a fermented wet-
paste made from cassava

It is ranked next to gari

as an indigenous food of
most Nigerians in the
south.

fufu is made by
steeping whole or cut
peeled cassava roots in
water to ferment for a
maximum of three days,
depending on ambient
temperature.
During steeping, fermentation decreases the pH, softens the roots, and
helps to reduce potentially toxic cyanogenic compounds

The Two types of fermentation are currently gaining wider acceptance by

cassava processors in Nigeria.

Submerged technology
Peeled cassava roots are washed and soaked in fermenting vats
for 4 days. The fermented roots are then sieved in muslin cloths. he sediment
is collected in baskets and drained, then packed in woven polyethylene fiber
sacks and allowed to drain.

Submerged/Solid State technology

Grating of cassava roots after 3 days of submerged
fermentation using a mechanical grater. A second stage of solid state
fermentation (this can be described as "double fermentation"). Sieving with
very little water
 Pandebono

Pandebono (literally meaning

‘good bread’) is a type of
bread made of corn flour,
cassava starch, cheese and
eggs.

It is very popular in Colombia

Form the dough into balls and

place them on a metal tray.

Bake at a temperature of
3500C for 10 to 15 minutes until
they turn gold brown.
 Pandeyuca

 Pandeyuca (Spanish for

Cassava bread) is a type of
bread made of cassava starch
and cheese typical of Southern
Colombia

Ingredients: ermented
cassava starch , grated cheese ,
margarine , eggs , sugar , milk

Then bake in the oven at a

temperature of 3500F for 10 to
15 minutes.
 Ethanol from
Cassava

Ethanol is generally
produced by the
fermentation of sugar,
cellulose, or converted starch

food and pharmaceutical

uses

ethanol is finding itself

alternative usse for biofuel in
most of the developed world

Ethanol plant in Alva

Blanch, UK
Citiric acid from
cassava
Solid-state fermentation for
the synthesis of citric acid by
Aspergillus niger

quantity of citric acid is

produced by fermentation,
mainly through submerged
fermentation of starch- or
sucrose-based media, using the
filamentous fungus Aspergillus
niger.

Citric acid production reached

a maximum (88-g/kg dry
matter) when fermentation was
carried out with cassava
bagasse having initial moisture
solid-state processes have lower energy requirements and
produce much less wastewater and environmental
concerns because disposal is of solid wastes.

Cassava bagasse is a solid residue from the starch

extraction process, which is generated during the
separation stage. It contains fibrous material and about
40% starch

Solid substrates were inoculated with the spore

suspension, mixed with the nutrient medium (107 spores/g
of dry substrate, inoculum size). Initial moisture contents of
the substrates were 62% for cassava bagasse

Fermentation was carried out in vertical column fermenters

of 4-cm diameter × 20-cm length
 Beer from
cassava

At present malt for beer

production in Nigeria is cassava,
an indigenous crop.

Best suited for beer product.

Starch extracted from cassva
into alcohol while fermentation

 flour with nutrients is

fermented in presence of yeast
to produce beer.

Aging of 6 months.

Produced alcohol is of good

quality but posses less flavour.
 Cassava bread

• bread is prepared as same of

ordinary preparation.

• instead of whole maida, we use

20 – 30 % of cassava flour.

• it is not possible to use full

cassava flour because its
properties wont suits the bread
quality.
Thank you