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Roots and tubers
A research flour made by treating breadfruit the way cassava is retted for fufu. Peeled, chopped breadfruit was left to ferment in water for 5 days, then dewatered, oven-dried at 50 °C and milled into a flour for a fufu-like swallow. It is a lab product, not a traditional food.
A short entry: the sources we found record only what is said here about Fermented breadfruit fufu flour itself.
| Breadfruit | Peeled and comminuted[adeniran2012] |
| Water | For steeping[adeniran2012] |
Total time across the recorded steps: 5 days
What changes: Breadfruit is peeled and chopped fine
Output: breadfruit pulp.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A research flour made by treating breadfruit the way cassava is retted for fufu. Peeled, chopped breadfruit was left to ferment in water for 5 days, then dewatered, oven-dried at 50 °C and milled into a flour for a fufu-like swallow. It is a lab product, not a traditional food. Made in 3 steps over 5 days. The longest step, steep and ferment, takes 5 days (Adeniran H.A 2012). Lactic acid bacteria and yeasts does most of the fermenting.
| Main step | 5 daysReported[adeniran2012] | Steep and ferment |
|---|---|---|
| Temperature | 50 °CReported[adeniran2012] | Dewater, oven-dry and mill |
It borrows the cassava fufu method for breadfruit. Cassava was fermented alongside it in the same study and showed matching rises in microbial counts.
Every number is labelled with how it is known. How this atlas is made
