Description

Gari is a granular fermented cassava product widely consumed in West Africa, prepared as a dry staple or rehydrated into doughs and porridges.

Fermentation process

  • Cassava roots peeled, washed, and grated
  • Mash fermented spontaneously for 2–5 days
  • Fermented mash pressed to remove liquid
  • Granules roasted to produce the final product

Reported microbiology (examples)

  • LAB: Lactobacillus spp., Leuconostoc spp. (commonly reported)
  • Fermentation contributes to detoxification of cyanogenic compounds

Functional relevance

  • Detoxification of cassava
  • Improved shelf-life and safety
  • Source of organic acids and fermentative metabolites

References

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