CASSAVA FERMENTATION AND ASSOCIATED CHANGES IN PHYSICOCHEMICAL AND FUNCTIONAL-PROPERTIES

Fermentation of cassava is an important processing technique followed in different parts of the world. Although fermentation is known to bri ng about vast changes in the physicochemical and functional properties of the tubers, attempts have seldom been made to consolidate and crit ically analyze the available information. Glaring inconsistencies and contradictions noticeable in some of the results reflect the differenc es and variations in the artisanal processes followed in the preparati on 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.