Histological and biophysical changes of cassava roots during retting, a key step of fufu processing.

Major histological and biochemical changes occurred during cassava root retting, some of them associated with the process. Retting affected starch pasting properties more than starch content. Although this process is characterized by root softening and degradation of cell wall structure, our study strongly suggested that pectin is not the only cell wall component involved in these changes. This article is protected by copyright. All rights reserved.