Cassava retting: Optimisation of a traditional fermentation by an experimental research methodology |
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Authors: | Fr d ric Ampe,Alain Brauman,Serge Treche,Aurelien Agossou |
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Affiliation: | Frédéric Ampe,Alain Brauman,Serge Treche,Aurelien Agossou |
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Abstract: | Retting, a spontaneous and traditional fermentation of cassava roots in Central Africa, was optimised in terms of time and the quality of the end-product. Optimal conditions were achieved by using an experimental research methodology. Temperature is the most influential factor, with an optimum of 34°C for quicker retting. The roots should be peeled and soaked in water immediately after harvesting to increase the quality of cassava foods. Inoculation of water with juice from a prior retting helps in cassava detoxification but has no influence on the time or the quality of foo-foo. Foo-foo samples had the most favourable organoleptic quality when an incubation temperature of between 28 and 37°C was used. Using optimal conditions, retting time was reduced 3-fold, and foo-foo of high and constant quality could be processed. |
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Keywords: | cassava fermentation foo-foo optimisation |
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