Description
Cassava sour is a mouth‑fermented cassava product that detoxifies cyanogenic glycosides while producing a mildly acidic, fermented flavor.
Technical
During oral processing, salivary amylase hydrolyzes cassava starch to sugars, which are then fermented by indigenous Lactobacillus spp. to lactic acid, lowering the mash pH to ~4.0‑4.5. Simultaneously, linamarin and lotaustralin are enzymatically cleaved to release hydrogen cyanide (HCN), which volatilizes during subsequent cooking, reducing cyanide to safe levels.
Science
Primary Reaction
Hydrolysis of cyanogenic glycosides and lactic acid fermentation
Sensory Profile
Aroma ()
earthysourfermentedmild sweetwoodyyeastyfruity
Origin & History
Civilization