| Summary: | Cassava Roots Retting with Undefinite Starter from Retted Cassava Roots. The retting experiments on laboratory with "pied de cuve" method by using retted cassava starter from 72 and 96 hours of fermentation and 10% diluted water from previous retting indicated the same evolution of physical and chemical caracteristics than the retting evidences without starter. All retting media became acid (pH 4.5) and anaerobic (pO2= 0.8 mg/l) and temperatures varied between 22 °C and 24 °C. With respect to microbiological aspects, the lactic acid bacteria number increased on inoculated roots comparatively to evidence. Their role is found with the preparation of adequate environmental conditions (pH and oxygen pression decreasing for retting success). The rettings accomplished with these methods decreased the smell of retted roots and the retting duration from 24 to 36 hours. These results are confirmed in nature especially in ponds. Then, this "pied de cuve" method may improve the retting products qualities. The inoculations from other products (retted roots from 48 hours of fermentation, undiluted water from a previous retting) did not yield the researched effects. The retting carried out with these products induce prolongation of the retting duration: the roots softening is observed between eight and ten days.
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