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Optimization of the traditional Cassava fermentation
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| Coordinating organisation: | Institute of Food Science and Nutrition |
| Description: | Cassava is a high-biomass, low protein, high-energy producing tuber crop consisting mainly of starch. The plant is extremely tolerant to climatic stress, mainly cultivated in the humid tropics and available throughout the year. In West Africa where cassava is one the main basic diet, fermentation is the favourite method for detoxification of cassava since the plant naturally contains cyanogenic glycosides. Fermentation is also used to improve and stabilize nutritional and organoleptic qualities of the products. Gari and Attiéké are the main fermentation products produced in cassava growing countries in Africa. Gari is produced and widely consumed in Nigeria and Attiéké in Côte d’Ivoire, where is it a basic food. The aim of the research project is to study the microflora of Attiéké and improve the fermentation process of Attiéké by developing of standard starter cultures which can be used for manufacturing fermented products of high hygienic quality and long shelf life. In collaboration with local partners, the improved Attiéké techniques are tested under field conditions and introduced in Côte d’Ivoire. |
| Internet: | Projects Link |
| Start: | 2001-04-01 |
| Species: | cassava |
| Total number of staff: | 2 |
| Number of staff abroad: | 1 |
| Categories | |
| ARD-theme: | food technology & human nutrition plant-based food |
| Target country: | Cote d'Ivoire Switzerland |
| Commodity: | root/tuber |
| Ecosystem: | humid tropical |
| Activity: | research |
| Registered related items | |
| Participating organisations: | 1 |
| Last editing: | 2005-11-18 15:15:40 |