Fermentation-Induced Molecular Remodeling in African Indigenous Tubers: Cassava and Cocoyam
Cassava and cocoyam are major dietary staples in sub-Saharan Africa, commonly processed by natural fermentation before consumption. Although fermentation reduces antinutritional compounds and improves food quality, its molecular effects remain poorly characterized. We used untargeted mass spectrometry-based metabolomics with a computational annotation pipeline to compare fermentation-induced molecular remodeling in the two tubers, which showed distinct responses. In cassava, 718 of 773 significant features (92.9%) were depleted, indicating a predominantly catabolic process. In cocoyam, the response was more balanced, with 385 of 1,013 features (38.0%) enriched, including di- and tripeptides consistent with proteolytic processing. Class analysis, molecular networking, and pathway enrichment revealed tuber-specific signatures: cassava was dominated by purine metabolism, whereas cocoyam showed stronger enrichment of amino acid pathways. Cyanogenic glycoside-related features were depleted, consistent with detoxification. Biotransformation prediction also suggested putative fermentation products absent from current databases, highlighting the under-characterized chemistry of these tubers.