Description

Fufu is a staple fermented cassava-based dough widely consumed across West and Central Africa, typically served with soups and stews.

Fermentation process

  • Cassava roots peeled and soaked in water
  • Spontaneous fermentation for several days
  • Softened roots wet-milled and sieved
  • Dough cooked and pounded to desired texture

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Leuconostoc spp.
  • Fermentation contributes to detoxification of cyanogenic compounds

Functional relevance

  • Detoxification of cassava
  • Improved safety and digestibility
  • Central role in food security

References

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