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Cassava fermentation and associated changes in physicochemical and functional properties

Moorthy, S.N., Mathew, G.
Critical reviews in food science and nutrition 1998 v.38 no.2 pp. 73-121
cassava, fermentation, physicochemical properties, fermented foods, traditional foods, soaking, texture, starch, food composition, food processing, enzyme activity, deformation, pH, acidity, organic acids and salts, mineral content, vitamin content, protein content, amino acids, nutrient content, sugars, anatomy and morphology, amylose, molecular weight, crystals, viscosity, thermal properties, gelation, solubility, antinutritional factors, flour, dietary fiber, gelatinization
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.