fermented cassava products

18
Cassava fermented Cassava fermented products products S.R.SWAMINATHAN BTF 06027

Upload: swaminathan-s-raamanathan

Post on 12-Nov-2014

3.208 views

Category:

Documents


6 download

DESCRIPTION

what is cassava, different types of cassava products, fermented cassava products.

TRANSCRIPT

Page 1: Fermented Cassava products

Cassava fermented Cassava fermented productsproducts

S.R.SWAMINATHAN BTF 06027

Page 2: Fermented Cassava products

cassavacassava

Cassava,Cassava, yuca yuca, , maniocmanioc, or , or tapiocatapioca

((Manihot esculentaManihot esculenta) )

native to South Americanative to South America

Cultivation - annual crop in Cultivation - annual crop in tropical and subtropical regionstropical and subtropical regions

third largest source of third largest source of carbohydratescarbohydrates

Africa its largest center of Africa its largest center of production. production.

Cassava,Cassava, yuca yuca, , maniocmanioc, or , or tapiocatapioca

((Manihot esculentaManihot esculenta) )

native to South Americanative to South America

Cultivation - annual crop in Cultivation - annual crop in tropical and subtropical regionstropical and subtropical regions

third largest source of third largest source of carbohydratescarbohydrates

Africa its largest center of Africa its largest center of production. production.

Page 3: Fermented Cassava products

DescriptionDescription

long and tapered -firm homogeneous flesh-brown skin (like potato )

The flesh can be chalk-white or yellowish.

Commercial varieties 5 to 10 cm in dia and 50 to 80 cm long.

Cassava roots are very rich in starch, and contain significant amounts of calcium (50 mg/100g), phosphorus (40 mg/100g) and vitamin C (25 mg/100g).

long and tapered -firm homogeneous flesh-brown skin (like potato )

The flesh can be chalk-white or yellowish.

Commercial varieties 5 to 10 cm in dia and 50 to 80 cm long.

Cassava roots are very rich in starch, and contain significant amounts of calcium (50 mg/100g), phosphorus (40 mg/100g) and vitamin C (25 mg/100g).

Page 4: Fermented Cassava products

Fermented cassava Fermented cassava productsproducts

Gari Fufu

Beer from cassavaCitric acid from cassava

PandebonoPandeyuca

Ethanol from cassavaCassava bread

Page 5: Fermented Cassava products

GARIGARI

creamy-white, granular flour creamy-white, granular flour with a slightly fermented flavor with a slightly fermented flavor and a slightly sour taste and a slightly sour taste

made from fermented, made from fermented, gelatinized fresh cassava tubers.gelatinized fresh cassava tubers.

Gari is widely known in Nigeria Gari is widely known in Nigeria and other West African and other West African countries.countries.

commonly consumed either by commonly consumed either by being soaked in cold water with being soaked in cold water with sugar, coconut, roasted sugar, coconut, roasted groundnuts, dry fish, or boiled groundnuts, dry fish, or boiled cowpeacowpea

it has a shelf-life of six months it has a shelf-life of six months or more.or more.

creamy-white, granular flour creamy-white, granular flour with a slightly fermented flavor with a slightly fermented flavor and a slightly sour taste and a slightly sour taste

made from fermented, made from fermented, gelatinized fresh cassava tubers.gelatinized fresh cassava tubers.

Gari is widely known in Nigeria Gari is widely known in Nigeria and other West African and other West African countries.countries.

commonly consumed either by commonly consumed either by being soaked in cold water with being soaked in cold water with sugar, coconut, roasted sugar, coconut, roasted groundnuts, dry fish, or boiled groundnuts, dry fish, or boiled cowpeacowpea

it has a shelf-life of six months it has a shelf-life of six months or more.or more.

Page 6: Fermented Cassava products
Page 7: Fermented Cassava products

Cassava is fermented to remove cyanide and produce flavors.roasted to destroy enzymes and microorganisms, to drive off cyanide gas, and to dry the product.Uncontrolled Fermentation - incomplete detoxification and a bland product. Too long a period - strong sour taste. Both over- and underfermentation - affect the texture of the final gariThe granules must be roasted to about 80 ºC/175 ºF to achieve partial gelatinization of the starch.The product is hygroscopic (it absorbs moisture from the air) and should be packed in airtight and moisture-proof bags, especially in areas of high humidity, to prevent mold growth.

Page 8: Fermented Cassava products

fufufufu

Fufu is a fermented wet-paste made from cassava

It is ranked next to gari as an indigenous food of most Nigerians in the south.

fufu is made by steeping whole or cut peeled cassava roots in water to ferment for a maximum of three days, depending on ambient temperature.

Fufu is a fermented wet-paste made from cassava

It is ranked next to gari as an indigenous food of most Nigerians in the south.

fufu is made by steeping whole or cut peeled cassava roots in water to ferment for a maximum of three days, depending on ambient temperature.

Page 9: Fermented Cassava products
Page 10: Fermented Cassava products

During steeping, fermentation decreases the pH, softens the roots, and helps to reduce potentially toxic cyanogenic compounds

The Two types of fermentation are currently gaining wider acceptance by cassava processors in Nigeria.

Submerged technology Peeled cassava roots are washed and soaked in fermenting vats for 4 days. The fermented roots are then sieved in muslin cloths. he sediment is collected in baskets and drained, then packed in woven polyethylene fiber sacks and allowed to drain. Submerged/Solid State technology Grating of cassava roots after 3 days of submerged fermentation using a mechanical grater. A second stage of solid state fermentation (this can be described as "double fermentation"). Sieving with very little water

Page 11: Fermented Cassava products

Pandebono

Pandebono (literally meaning ‘good bread’) is a type of bread made of corn flour, cassava starch, cheese and eggs.

It is very popular in It is very popular in Colombia

Form the dough into balls and Form the dough into balls and place them on a metal tray. place them on a metal tray.

Bake at a temperature of Bake at a temperature of 35035000C for 10 to 15 minutes until C for 10 to 15 minutes until they turn gold brown.they turn gold brown.

Pandebono (literally meaning ‘good bread’) is a type of bread made of corn flour, cassava starch, cheese and eggs.

It is very popular in It is very popular in Colombia

Form the dough into balls and Form the dough into balls and place them on a metal tray. place them on a metal tray.

Bake at a temperature of Bake at a temperature of 35035000C for 10 to 15 minutes until C for 10 to 15 minutes until they turn gold brown.they turn gold brown.

Page 12: Fermented Cassava products

PandeyucaPandeyuca

Pandeyuca (Spanish for Cassava bread) is a type of bread made of cassava starch and cheese typical of Southern Colombia

Ingredients: ermented cassava starch , grated cheese , margarine , eggs , sugar , milk

Then bake in the oven at a temperature of 3500F for 10 to 15 minutes.

Pandeyuca (Spanish for Cassava bread) is a type of bread made of cassava starch and cheese typical of Southern Colombia

Ingredients: ermented cassava starch , grated cheese , margarine , eggs , sugar , milk

Then bake in the oven at a temperature of 3500F for 10 to 15 minutes.

Page 13: Fermented Cassava products

Ethanol from Ethanol from CassavaCassava

Ethanol is generally produced Ethanol is generally produced by the fermentation of sugar, by the fermentation of sugar, cellulose, or converted starchcellulose, or converted starch

food and pharmaceutical usesfood and pharmaceutical uses

ethanol is finding itself ethanol is finding itself alternative usse for biofuel in alternative usse for biofuel in most of the developed worldmost of the developed world

Ethanol plant in Alva Ethanol plant in Alva Blanch, UKBlanch, UK

Ethanol is generally produced Ethanol is generally produced by the fermentation of sugar, by the fermentation of sugar, cellulose, or converted starchcellulose, or converted starch

food and pharmaceutical usesfood and pharmaceutical uses

ethanol is finding itself ethanol is finding itself alternative usse for biofuel in alternative usse for biofuel in most of the developed worldmost of the developed world

Ethanol plant in Alva Ethanol plant in Alva Blanch, UKBlanch, UK

Page 14: Fermented Cassava products

Citiric acid from Citiric acid from cassavacassava

Solid-state fermentation for the Solid-state fermentation for the synthesis of citric acid by synthesis of citric acid by Aspergillus niger Aspergillus niger

quantity of citric acid is produced by fermentation, mainly through submerged fermentation of starch- or sucrose-based media, using the filamentous fungus Aspergillus niger.

Citric acid production reached a maximum (88-g/kg dry matter) when fermentation was carried out with cassava bagasse having initial moisture of 62% at 26°C for 120 h.

Solid-state fermentation for the Solid-state fermentation for the synthesis of citric acid by synthesis of citric acid by Aspergillus niger Aspergillus niger

quantity of citric acid is produced by fermentation, mainly through submerged fermentation of starch- or sucrose-based media, using the filamentous fungus Aspergillus niger.

Citric acid production reached a maximum (88-g/kg dry matter) when fermentation was carried out with cassava bagasse having initial moisture of 62% at 26°C for 120 h.

Page 15: Fermented Cassava products

solid-state processes have lower energy requirements and produce much less wastewater and environmental concerns because disposal is of solid wastes.

Cassava bagasse is a solid residue from the starch extraction process, which is generated during the separation stage. It contains fibrous material and about 40% starch

Solid substrates were inoculated with the spore suspension, mixed with the nutrient medium (107 spores/g of dry substrate, inoculum size). Initial moisture contents of the substrates were 62% for cassava bagasse

Fermentation was carried out in vertical column fermenters of 4-cm diameter × 20-cm length

Page 16: Fermented Cassava products

Beer from Beer from cassavacassava

At present malt for beer At present malt for beer production in Nigeria is cassava, production in Nigeria is cassava, an indigenous crop.an indigenous crop.

Best suited for beer product. Best suited for beer product. Starch extracted from cassva into Starch extracted from cassva into alcohol while fermentationalcohol while fermentation

flour with nutrients is flour with nutrients is fermented in presence of yeast to fermented in presence of yeast to produce beer.produce beer.

Aging of 6 months.Aging of 6 months.

Produced alcohol is of good Produced alcohol is of good quality but posses less flavour. quality but posses less flavour.

At present malt for beer At present malt for beer production in Nigeria is cassava, production in Nigeria is cassava, an indigenous crop.an indigenous crop.

Best suited for beer product. Best suited for beer product. Starch extracted from cassva into Starch extracted from cassva into alcohol while fermentationalcohol while fermentation

flour with nutrients is flour with nutrients is fermented in presence of yeast to fermented in presence of yeast to produce beer.produce beer.

Aging of 6 months.Aging of 6 months.

Produced alcohol is of good Produced alcohol is of good quality but posses less flavour. quality but posses less flavour.

Page 17: Fermented Cassava products

Cassava breadCassava bread

• bread is prepared as same of ordinary preparation.

• instead of whole maida, we use 20 – 30 % of cassava flour.

• it is not possible to use full cassava flour because its properties wont suits the bread quality.

• bread is prepared as same of ordinary preparation.

• instead of whole maida, we use 20 – 30 % of cassava flour.

• it is not possible to use full cassava flour because its properties wont suits the bread quality.

Page 18: Fermented Cassava products

Thank you