Fermentation of cassava

Cassava ( Manihot utilissima Pohl) is usually fermented during preparation when it becomes detoxified and develops a characteristic flavour. This fermentation was found to be self‐sterilising, exothermic and anaerobic, and to proceed in two stages at an optimum temperature of about 35°. Lactic and formic acids are produced with a trace of gallic acid. The process could be made continuous.