Cyanides Reduction and Pasting Properties of Cassava (Manihot Esculenta Crantz) Flour as Affected by Fermentation Process

Nardis Ze Nkoudou,Jean Justin Ngang Essia

doi:10.4236/fns.2017.83022

Abstract

BACKGROUND: The effect of fermentation process on total cyanides content reduction and pasting properties of cassava flour was evaluated. The fermentation process studied was spontaneous fermentation (SF) and the fermentation with the addition of mixed-starter at the 0 hour of fermentation (FAS). Unfermented cassava flour (UCF) was also produced to serve as a control. Total cyanides and pasting properties of flours from the fermented cassava were compared with unfermented flour. RESULTS: The results showed that the addition of mixed-starter effected a significant reduction in total cyanides level (79.6% to 99%) depending on the fermentation period. Pasting properties of cassava flour were also affected by fermentation process. SF flour paste (stability ratio = 0.6) was more resistant to shear thinning than FAS and UCF (stability ratio = 0.5) indicating that, SF flour has the ability to withstand severe processing conditions better than FAS and UCF pastes. Fermentation up to 48 h had resulted in cassava flour SF having a higher peak viscosity value (6615 cP), but did not affect the tendency to retrograde. CONCLUSION: The use of mixed-starter in fermentation greatly reduced cyanide intake of the population in Africa and has potential to eliminate Konzo without significant modifications of flour properties.

Highlights

Cassava is the first most important root crop cultivated in tropical and subtropical regions of the world
The results (Table 1) show that the total cyanides content of the flour decrease from 350 mg hydrocyanic acid (HCN) equivalents.kg−1 flour to 7.9 ppm and 3.1 ppm respectively for 72 h spontaneous fermented flour (SF) and 72 h flour fermented with added starter (FAS)
There was a 97% and 99% reduction in cyanides content respectively for spontaneous fermentation (SF) and FAS of the 72 h fermented flours when compared with unfermented cassava flour

Summary

Introduction

Cassava is the first most important root crop cultivated in tropical and subtropical regions of the world. The effect of fermentation process on total cyanides content reduction and pasting properties of cassava flour was evaluated. The fermentation process studied was spontaneous fermentation (SF) and the fermentation with the addition of mixed-starter at the 0 hour of fermentation (FAS). Unfermented cassava flour (UCF) was produced to serve as a control. Total cyanides and pasting properties of flours from the fermented cassava were compared with unfermented flour. RESULTS: The results showed that the addition of mixed-starter effected a significant reduction in total cyanides level (79.6% to 99%) depending on the fermentation period. Pasting properties of cassava flour were affected by fermentation process. CONCLUSION: The use of mixed-starter in fermentation greatly reduced cyanide intake of the population in Africa and has potential to eliminate Konzo without significant modifications of flour properties

Objectives

Methods

Results

Conclusion