Abstract
In this study, the effects of corn steep liquor addition to cassava tubers during retting were monitored. Peeled and washed Cassava tubers were cut to 4cm weighed and then soaked in different sample buckets containing 100.0%, 80:20%, 60:40%, 20: 80% and 0:100% water to corn steep liquor ratio. The Temperature, PH value and degree of softness was monitored. The highest temperature recorded was 30 o C at a pH of 3.75. It was observed that corn steep liquor increases the period of fermentation from 4 to 8days. When the corn steep liquor was neutralized with NaoH solution to PH 4.69 from 3.98, period of fermentation was reduced to 5days showing that the high acidity of the raw corn steep liquor was detrimental to cassava softening process.
Highlights
Cassava (Manihot esculeta Crantz) is a perennial woody shrub which has an edible root and grows in the tropics and the sub tropics of the world (Burrel, 2003)
It was reported that corn steep liquor when added to Cassava tuber retting, increases the fermentation period as well as the acidity of cassava tuber retting (William, 2005)
It was observed that water is still a better fermenting medium and with corn steep liquor the period of fermentation was prolong from 3days to 8days
Summary
Cassava (Manihot esculeta Crantz) is a perennial woody shrub which has an edible root and grows in the tropics and the sub tropics of the world (Burrel, 2003). Cassava is a tropical root crop that serves as food security and income generation crop for many millions of people in the developing World (Scott et al, 2002). It is the basis of many products, including food in Africa and Latin America. Lactic acid bacteria, yeast and other bacteria contribute significantly to starch breakdown, acidification, detoxification and flavor development (Oyewole, 1991). Corn steep Liquor is a major byproduct of corn starch processing. It is an inexpensive source of Nitrogen, Vitamins, amino acids and other nutrients (Alkhatar et al, 1997; Atkinson and Mavatuna, 1983; Miller et al, 1986). It was reported that corn steep liquor when added to Cassava tuber retting, increases the fermentation period as well as the acidity of cassava tuber retting (William, 2005)
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