EFFECT OF LACTIC ACID FERMENTATION OF CASSAVA ON FUNCTIONAL AND SENSORY CHARACTERISTICS OFFUFUFLOUR

Abstract

ABSTRACT The effects of lactic acid fermentation of cassava on the functional and sensory characteristic of fufu flour were investigated. Two strains of Lactobacillus plantarum were used as starter cultures for the fermentation of cassava to fufu for 96 h. The resultant wet fufu samples were dried at 65C in a cabinet dryer for 48 h, and were analyzed for functional and sensory characteristics. Fermentation reduced the water-binding capacity of the fufu flour from 176.6% to between 118 and 125%. The pasting characteristics of the traditional and starter culture-fermented fufu flour samples were not significantly different from that of the unfermented cassava flour. When subjected to sensory evaluation, the traditional and starter culture-fermented cassava fufu flour were not significantly different in terms of color, odor and texture, but the cassava fufu flour produced, using starter culture SL19, had the highest overall acceptability (P < 0.05). PRACTICAL APPLICATIONS Traditionally, processing of cassava to fufu is usually carried out by using the old stock from a previous fermentation to initiate the fermentation of a new batch. This old method usually results in fufu that has a strong odor that may not be acceptable to some consumers. The use of starter culture like Lactobacillus plantarum will reduce the strong odor of fufu; this will increase its acceptability by consumers and ensure the overall quality. Also, the functional properties of fufu are not affected. The development of lactobacilli strains could help in optimizing the traditional processes, therefore increasing the economic returns.