CASSAVA RETTING - OPTIMIZATION OF A TRADITIONAL FERMENTATION BY AN EXPERIMENTAL RESEARCH METHODOLOGY

Retting, a spontaneous and traditional fermentation of cassava roots i n Central Africa, was optimised in terms of time and the quality of th e end-product. Optimal conditions were achieved by using an experiment al research methodology. Temperature is the most influential factor, w ith an optimum of 34 degrees C for quicker retting. The roots should b e peeled and soaked in water immediately after harvesting to increase the quality of cassava foods. Inoculation of water with juice from a p rior retting helps in cassava detoxification but has no influence on t he time or the quality of foo-foo. Foo-foo samples had the most favour able organoleptic quality when an incubation temperature of between 28 and 37 degrees C was used. Using optimal conditions, retting time was reduced 3-fold, and foo-foo of high and constant quality could be pro cessed.