Fermented Cassava Products

Cassava fermented products

S.R.SWAMINATHAN 06027

BTF

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 moistureproof bags, especially in areas of high humidity, to prevent mold growth.

fufu Fufu is a fermented wetpaste 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.

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