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Cassava fermentation and associated changes in physicochemical and functional properties

S N Moorthy1, G Mathew

  • 1Division of Crop Utilisation and Biotechnology, Central Tuber Crops Research Institute, India.

Critical Reviews in Food Science and Nutrition
|April 4, 1998
PubMed
Summary
This summary is machine-generated.

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Cassava fermentation significantly alters tuber properties, but artisanal process variations lead to inconsistent results. Further systematic studies are needed for well-documented fermented cassava products.

Area of Science:

  • Food Science and Technology
  • Biotechnology
  • Agricultural Science

Background:

  • Cassava fermentation is a globally significant food processing technique.
  • Fermentation is known to induce substantial changes in cassava's physicochemical and functional properties.
  • Existing literature shows inconsistencies and contradictions in reported outcomes.

Purpose of the Study:

  • To critically analyze and consolidate existing information on cassava fermentation.
  • To highlight variations in artisanal preparation methods influencing fermentation outcomes.
  • To emphasize the need for systematic research on documented and undocumented fermented cassava products.

Main Methods:

  • Literature review and critical analysis of existing studies on cassava fermentation.

Related Experiment Videos

  • Identification of inconsistencies arising from diverse artisanal processing techniques.
  • Comparative assessment of reported physicochemical and functional property changes.

    • Main Results:

    • Fermentation causes significant modifications to cassava tubers.
    • Variations in artisanal processes lead to notable discrepancies in fermentation results.
    • A lack of systematic documentation hinders a comprehensive understanding of various fermented cassava products.

    Conclusions:

    • Consolidating current knowledge reveals significant variability in fermented cassava products due to processing methods.
    • There is a critical need for systematic research to address inconsistencies and document under-researched fermented cassava varieties.
    • Standardized research approaches are essential for a clearer understanding of cassava fermentation impacts.