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Vegetables from Research and feed use in the tropics
Chopped cassava leaves are sealed from the air, sometimes with molasses or a lactic starter, and left for three to four weeks while lactic bacteria lower the pH. Most of this work is silage for animal feed; one food trial found less cyanide after fermenting, but no study we read shows the result is safe to eat.
| Cassava leaves | Stalks removed, chopped to 1–3 cm with a chaff cutter[bakare2023] |
| Molasses (optional)0, 3, 5 or 7 g per 100 g of leaves | [bakare2023] |
| Lactobacillus buchneri (optional)About 100 mL of inoculant per 25 kg of leaves | Tested at 3.1×10⁶ to 3.1×10¹⁰ cfu/mL[bakare2023] |
| Starter | spontaneous, or a lactic starter (Lactobacillus buchneri; or Bifidobacterium, Lactobacillus acidophilus and Streptococcus thermophilus) |
Total time across the recorded steps: 21 days – 28 days
What changes: Cassava leaves are stripped from their stalks and chopped small
Output: chopped leaves, 1–3 cm.
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
Chopped cassava leaves are sealed from the air, sometimes with molasses or a lactic starter, and left for three to four weeks while lactic bacteria lower the pH. Most of this work is silage for animal feed; one food trial found less cyanide after fermenting, but no study we read shows the result is safe to eat. Made in 4 steps over 21 days – 28 days. The longest step, seal from the air and ferment, takes 21–28 days (Bakare A.G 2023) and runs at 27–37 °C (Bakare A.G 2023). Lactobacillus buchneri, added as an inoculant in the Fiji silage trial and Lactobacillus plantarum, 93.0–94.6 % of the bacteria in cassava-leaf silage after 42 days when a commercial L. plantarum inoculant and 2 % glucose were added, with or without fibre enzymes do most of the fermenting.
| Main step | 21–28 daysReported[bakare2023][barati2019] | Seal from the air and ferment |
|---|---|---|
| Temperature | 27–37 °CReported[bakare2023][barati2019] | Seal from the air and ferment |
| Acidity | pH 5.5Measured[bakare2023] | Seal from the air and ferment |
The same leaf as ntoba mbodi, taken down the acid (lactic) path instead of the alkaline (Bacillus) path. It is sealed and soured for weeks, not wrapped and left alkaline for days.
This page describes silage and lab trials, not a food recipe, so do not eat the result. Cassava leaves hold cyanogenic glucosides, which the 2019 poster says should be removed before human consumption. Cyanide was significantly lower in the leaves fermented for 21 days at 37 °C than in unfermented leaves, but the poster does not show a safe level. Food use boils the leaves. In FAO's table, 15 minutes of boiling took them from 68.6 to 3.7 mg HCN/kg, while washing or drying changed little. With no molasses the sealed silage stayed near pH 5.5. As a general point, WHO says C. botulinum stops growing only below pH 4.6; no study we read tested this silage for it. In the silage trial no mould was detected, and green turning brown or very dark marks silage that has gone bad.
Hazards the sources name: Klebsiella pneumoniae (1.23 %) and Enterococcus faecium (0.64 %) of the bacteria in the glucose-only control silage after 42 days; not detected in the inoculated silages.
Every number is labelled with how it is known. How this atlas is made
Barati et al. (2019) say cassava leaves are traditionally eaten with starchy dishes in countries such as Nigeria and Congo but are otherwise mostly neglected. Bakare et al. (2023) say people hardly use the leaves except in a few countries where they are a vegetable.
