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Cassava Fermentation and Associated Changes in Physicochemical and Functional Properties

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Fermentation of cassava is an important processing technique followed in different parts of the world. Although fermentation is known to bring about vast changes in the physicochemical and functional properties of the tubers, attempts have seldom been made to consolidate and critically analyze the available information. Glaring inconsistencies and contradictions noticeable in some of the results reflect the differences and variations in the artisanal processes followed in the preparation of these products. It also stresses the need for a systematic study of not only the quoted products, but also a number of other fermented cassava products that have not been well documented.

Keywords: antinutrients; fermented cassava products; physicochemical and functional properties; starch characteristics

Document Type: Research Article

Affiliations: Division of Crop Utilisation and Biotechnology, Central Tuber Crops Research Institute, Sreekaryam, Trivandrum- 695 017, INDIA

Publication date: February 1, 1998

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