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Cassava retting: Optimisation of a traditional fermentation by an experimental research methodology
Author(s) -
Ampe Frédéric,
Brauman Alain,
Treche Serge,
Agossou Aurelien
Publication year - 1994
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740650314
Subject(s) - retting , organoleptic , fermentation , food science , response surface methodology , horticulture , chemistry , botany , mathematics , pulp and paper industry , biology , engineering , chromatography
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.