SOUR CASSAVA STARCH PRODUCTION: A PRELIMINARY STUDY

ABSTRACT Sour cassava starch is produced in Colombian rural areas by traditional small‐scale technology, which includes a 20–30 days fermentation stage. A study was carried out with the purpose of analyzing the fermentation mechanisms, in an attempt to shorten the above mentioned step. Samples taken from five plants and produced by acid treatment in the laboratory, were evaluated. Results showed that lactic acid bacteria and yeast are involved. Sweet, sour, and acid‐treated starches showed differences in molecular weights and in the surface appearance, under SEM. Although acid‐treated and sour starches showed similar amylogram curves, only the latter produces good specific volume and crumb structure in a baked product called “pan de yuca.”