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Roots and tubers from Brazil
Puba, also called carimã, is cassava root left under water for three to seven days until it is soft and sour. The softened roots are pushed through a mesh to remove the fibre, then pressed in a cloth bag to make wet puba or dried in the sun into puba flour, used for carimã cakes. Farinha d'água is the dried, sour cassava meal made from roots soaked the same way, and Brazilian law defines it as a predominantly fermented flour.
| Cassava roots | Peeled or unpeeled, washed and cut small[crispim2013] |
| Fresh water | The roots are submerged in it in large pots[crispim2013] |
| Starter | spontaneous |
Total time across the recorded steps: 3 days – 7 days
What changes: Cassava roots are washed and cut into small pieces
Output: small pieces of cassava root.
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
Puba, also called carimã, is cassava root left under water for three to seven days until it is soft and sour. The softened roots are pushed through a mesh to remove the fibre, then pressed in a cloth bag to make wet puba or dried in the sun into puba flour, used for carimã cakes. Farinha d'água is the dried, sour cassava meal made from roots soaked the same way, and Brazilian law defines it as a predominantly fermented flour. Made in 5 steps over 3 days – 7 days. The longest step, submerge the roots until soft (pubar), takes 3–7 days (Crispim S.M 2013) and runs at 27 °C (Crispim S.M 2013). Lactic acid bacteria dominant at 7.86 ± 0.41 log10 CFU/g in 20 commercial puba samples; of 116 lactobacilli, Limosilactobacillus fermentum 59, Lactobacillus delbrueckii 18, L. plantarum group 18, L. casei 9, L. reuteri 6, L. brevis 3 does most of the fermenting.
| Main step | 3–7 daysReported[crispim2013] | Submerge the roots until soft (pubar) |
|---|---|---|
| Temperature | 27 °CReported[crispim2013] | Submerge the roots until soft (pubar) |
Puba is soaked whole and then sieved, so it keeps the starch and loses the fibre, while polvilho azedo ferments only extracted starch. Farinha d'água differs from the common farinha seca in its soaking step, which Brazilian law sets a separate acidity class for.
Brazilian rules require cassava flour to be sold below 13 % moisture and labelled with its acidity class. All 116 puba lactobacilli tested inhibited foodborne pathogens in a lab plate test, mostly through acid; that does not show the food itself is free of them. Cassava also holds compounds that release cyanide, and the peel holds the most, so peel the roots even though the method on this page allows unpeeled ones [fao1990] [codex-rcp73]. Prolonged soaking lets cyanide dissolve into the water, so throw that water away [fao1990]. No source we read measured cyanide in puba.
Every number is labelled with how it is known. How this atlas is made
Puba making comes from the knowledge of Brazilian Indigenous peoples and has changed little. Crispim and colleagues note that the method was taken to West Africa, where it may have become foo-foo and lafun.
