What is Fermentation | Types of Fermentation
What is Fermentation
Fermentation is a biological process in which microorganisms like yeast or bacteria convert sugars (like glucose) into other substances, such as alcohol, gases, or acids, in the absence of oxygen.
In Simple Terms:
Fermentation is how some organisms break down food without using oxygen, often producing energy, alcohol, or acid as a result.
Types of Fermentation:
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Alcoholic Fermentation
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Organism: Yeast
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Products: Alcohol (ethanol) + Carbon dioxide
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Example: Used in brewing beer, making wine, and baking bread.
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Lactic Acid Fermentation
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Organism: Bacteria (like Lactobacillus)
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Products: Lactic acid
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Example: Making yogurt, cheese, and pickles.
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Fermentation Equation (Glucose Breakdown Example):
For alcoholic fermentation:
C6H12O6 (glucose) → 2 C2H5OH (ethanol) + 2 CO2 (carbon dioxide) + energy
Importance of Fermentation:
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Food Production: Bread, yogurt, beer, wine.
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Preservation: Helps preserve food naturally.
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Energy Production: Some cells use fermentation when oxygen is low.
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Industrial Uses: Used in biotechnology and pharmaceuticals.
Fermentation during soaking of cassava is a natural process where microorganisms (mainly bacteria and some fungi) break down the starches in cassava into organic acids, especially lactic acid, over time. This process helps to reduce the toxic cyanide content, soften the cassava, and improve its taste and safety.
How Fermentation Takes Place in Soaking of Cassava:
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Peeling and Washing
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Fresh cassava tubers are peeled and washed to remove dirt and outer skin.
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Soaking in Water (Anaerobic Condition)
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The peeled cassava is soaked in a container filled with water for 2 to 5 days (depending on temperature and purpose).
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The water prevents air from entering, creating anaerobic (low oxygen) conditions ideal for fermentation.
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Microbial Action Begins
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Lactic acid bacteria and some natural yeasts present on the cassava or in the environment begin to grow.
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These microorganisms feed on the starch and sugars in cassava, producing lactic acid, carbon dioxide, and other compounds.
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Acid Production and Softening
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The cassava becomes sour due to lactic acid.
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The tubers become soft and easy to mash, as the cell walls break down.
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The cyanogenic glycosides (toxic compounds) are reduced or removed through microbial activity and leaching.
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Drainage and Drying (optional)
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After soaking, cassava may be mashed, fermented further, or sun-dried to make products like:
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Fufu
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Lafun (cassava flour)
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Gari (when further fermented and roasted)
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Benefits of Fermentation in Cassava Soaking:
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Reduces cyanide – makes cassava safe to eat
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Improves flavor – gives a sour, pleasant taste
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Softens texture – easier to process
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Preserves the cassava for longer use
