Cassava is grated and the pressed p

Cassava is grated and the pressed pulp is fermented by Corynebacterium spp., as for maize, to produce lactic and formic acids and to reduce the pH from 5.9 to 4.0. The increased acidity promotes the growth of Geotrichum spp., and detoxifies the cassava by releasing gaseous hydrogen cyanide by hydrolysis of the cyanogenic glycosides present in the cassava. Aldehydes and esters produced by Geotrichum spp. give the characteristic aroma and taste to the product. The fermented cassava is dried to a granular flour with a shelf life of several months. The fermentation therefore alters the eating quality, and preservation is achieved by drying. Details are given by Abe and Lindsay (1979) and Akinrele (1964). The detailed production of porridges, dried granules, flakes and breads from sorghum, millet and cassava is described by Dirar (1993b).