Cassava undergoes various processing types to yield different products. Fermentation is an important component of the production and has health benefits and implications.
Fermentation of cassava is usually of 2 types, the solid state fermentation and the submerged fermentation. The solid state fermentation used by garri producers, uses grated/sliced cassava pieces that are allowed to ferment while pressed in a bag in a natural environment.
Fermentation of cassava is usually of 2 types, the solid state fermentation and the submerged fermentation. The solid state fermentation used by garri producers, uses grated/sliced cassava pieces that are allowed to ferment while pressed in a bag in a natural environment. The submerged fermentation involves the soaking of the whole peeled cassava in water for various periods and this is used by lafun and fufu producers.
Cassava is fermented for 4-6 days to allow for maximum detoxification.
Cassava: benefits of garri as a fermented food.
1) Fermentation causes release of some bound minerals such as calcium and magnesium.
2)Fermentation improves the digestibility of the food as its already pre-digested by the bacteria during fermentation.
3) Fermented foods are loaded with probiotics which helps to ensure good bacteria proliferation in the gut.
4) Fermented foods help curb sugar cravings, by regulating your microbiome and helping your taste buds to adapt to bitter/sour taste.
5)Fermented foods boost your immune system.
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