local production of fermented cassava flour ludewa njombe

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.

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.

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.

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.



• 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.


• 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



• 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:


Unit operation for the production of

cassava flour by local fermentation

technology


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.

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


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.

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

.


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.


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.



• Therefore poisonous chemicals from the cassava

(cyanide) are absorbed by water and thus the

bitterness of cassava is reduced.



Figure 1: Traditional fermenter (clay pot) filled with

peeled cassava, day 1 Haule, Musa I. (2016). Local production of



• 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


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).


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


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.


Figure 2: Sun drying (pressed cassava) at rural Ludewa


VII. Milling

• During milling process (sometime is known as fine

milling); fine powder is obtained by placing the dried

cassava into a milling machine.


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


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.


local production of fermented cassava flour ludewa njombe

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