Cassava dough

Characteristics

Roasted (Inoculum A)

cassava tubers, were roasted on a subdued open fire for 10 min, wrapped

in a bag and left in a warm place for 2 days to ferment into inoculum

Blanched (Inoculum B)

Small chunks of peeled cassava tubers, were blanched by boiling until Softening, wrapped in a bag and placed in a warm place for 2 days to ferment into inoculum.

Soaked (Inoculum C)

Small chunks of peeled cassava tubers, were soaked in water at ambient

temperature (30˚C) for 7 days; Then, they were sun dried

Imported cassava dough (Inoculum D)

Here, it an imported cassava dough Côte d’Ivoire.