local production of fermented cassava flour Ludewa Njombe
1. LOCAL FERMENTED FOOD PRODUCTS
IN
TANZANIA
FERMENTATION TECHNOLOGY
Fermented cassava flour as processed at Ludewa
district Njombe
Haule, Musa I (2016)
Haule. M.I. (2016). Local production of fermented cassava flour.
2. Introduction
• Cassava (Manihot esculent) is the one of the most
important staple food crops grown in tropical Africa.
• It plays the major roles in effort to alleviate African
food crisis because of its efficient production of food
energy year round availability, tolerance to extreme
stress conditions, and suitability to present farming
and food system in Africa.
Haule, Musa I. (2016). Local production of
fermented cassava flour.
3. Introduction………continued
• Locally cassava roots are processed by various
methods into numerous products and utilized in
various ways according to the local customs and
preferences.
Haule, Musa I. (2016). Local production of
fermented cassava flour.
4. Introduction………continued
• Improvement of cassava processing and utilization
techniques would greatly increase labor efficiency,
income, living standards of farmers and urban poor,
enhance shelf life of products, facilitate their
transportation, increasing their marketing opportunity
and improve human and livestock nutrition.
Haule, Musa I. (2016). Local production of
fermented cassava flour.
5. Introduction………continued
• To reduce poison/toxicity for bitter cassava,
fermentation technology is effective by soaking
peeled cassava for a long time until it ferment than
when sweat cassava is used
• .The traditionally processing procedures aimed at
reducing cyanide so as to improve storability,
convenience, and palatability.Haule, Musa I. (2016). Local production of
fermented cassava flour.
6. Introduction………continued
• Processing of cassava by fermentation method
produces a product with different texture, flavor,
aroma and other sensory properties.
• Bitter cassava produces 400mg of cyanogenic
glycosides per kg eight times more than sweat
cassava.
Haule, Musa I. (2016). Local production of
fermented cassava flour.
7. Introduction………continued
• Locally aerobic type of fermentation is applied to the
peeled cassava root to allow the product to ferment
in a clay pot (local fermentation vessel).
• Therefore, there are several unit operations applied
which are as follows:
Haule, Musa I. (2016). Local production of
fermented cassava flour.
8. Unit operation for the production of
cassava flour by local fermentation
technology
Haule, Musa I. (2016). Local production of
fermented cassava flour.
9. I. Harvesting
• The fact of producing a quality product is
accompanied by having quality raw materials.
• The appropriate sensory parameters to the raw
material such as size, presence or absence of mould
and or fungi.
• Manually cassava roots are harvested from the farm
and transported to home where other operations are
continued Haule, Musa I. (2016). Local production of
fermented cassava flour.
10. II. Peeling
• This refers to as the removal of outer layer of
cassava roots,
• It also aimed at reducing cyanide from the product
since some it is presumed to concentrate into the
peels
Haule, Musa I. (2016). Local production of
fermented cassava flour.
11. III. Washing
• For the good manufacturing procedures (GMP),
before further processing, the peeled cassava roots
have to be washed in water so as to remove debris,
soil and soil organism.
• This process assure the quality product is produced
and further the fermentation process will undergo
well (the presence of other microorganism and or
poison will inhibit effectiveness of the process.Haule, Musa I. (2016). Local production of
fermented cassava flour.
12. IV. Soaking/Fermentation
• This is where the raw material (peeled cassava
roots) changes their physical and chemical
properties such as aroma, flavor, acidity properties,
texture and color
.
Haule, Musa I. (2016). Local production of
fermented cassava flour.
13. Soaking/Fermentation…..continued
• The clay pot which is used as fermentation vessel is
cleaned and then filled with sanitary water, the
peeled cassava is the put into the clay pot
containing water.
Haule, Musa I. (2016). Local production of
fermented cassava flour.
14. Soaking/Fermentation….continued
• The process is done by covering all peeled
cassava with water and half covering the clay pot by
bamboo tray.
• During this process, the peeled cassava is allowed
to ferment in the clay pots for three (3) days for the
maximum fermentation process to achieve the
desired properties.
Haule, Musa I. (2016). Local production of
fermented cassava flour.
15. Soaking/Fermentation….continued
• Therefore poisonous chemicals from the cassava
(cyanide) are absorbed by water and thus the
bitterness of cassava is reduced.
Haule, Musa I. (2016). Local production of
fermented cassava flour.
17. Soaking/Fermentation….continued
• As the process continues, the bubbles are produced
on top of the vessel.
• This proves that there are the gases which are
produced during the process.
• And the aroma also changes, which proves to the
effectiveness of fermentation process and further
quality product.
Haule, Musa I. (2016). Local production of
fermented cassava flour.
18. V. Pressing
• After 3 days of fermentation, the fermented peeled
cassava roots are removed from the vessel and
pressed to remove water (This process is sometime
known as coarse milling).
Haule, Musa I. (2016). Local production of
fermented cassava flour.
19. Pressing……continued
• The process is done by putting the fermented
peeled cassava into plastic bags (25kgs) and either
by twisting them or by putting logs or stones on the
bags containing the fermented peeled cassava.
• Water containing cyanide and other chemicals are
removed and the product taste sweater than before
it has been soaked (fermented) for the bitter
cassava.
Haule, Musa I. (2016). Local production of
fermented cassava flour.
20. VI. Drying
• Traditionally, the fermented peeled cassava roots
after fermentation and pressing, they are allowed to
dry (sun drying) on the bamboo mates for 3-4 days
during summer and 4-5 days during winter.
Haule, Musa I. (2016). Local production of
fermented cassava flour.
21. Figure 2: Sun drying (pressed cassava) at rural
Ludewa
Haule, Musa I. (2016). Local production of
fermented cassava flour.
22. VII. Milling
• During milling process (sometime is known as fine
milling); fine powder is obtained by placing the dried
cassava into a milling machine.
Haule, Musa I. (2016). Local production of
fermented cassava flour.
23. VIII. Storage
• Locally, the milled cassava is stored into plastic
bags or plastic buckets. This can handle its quality
for one week without sun drying and if it is available
it can be dried and increase its shelf life
Haule, Musa I. (2016). Local production of
fermented cassava flour.
24. Conclusion
• Since fermentation of cassava is aimed at reducing
cyanide level and adding value on cassava flour,
therefore the development of traditional
fermentation technology is not enough for best
quality cassava flour to be produced as per value
addition so as to increase the market demand of
local fermented food products.
Haule, Musa I. (2016). Local production of
fermented cassava flour.
