Abstract
The effects of lactic acid fermentation of cassava on the chemical and sensory characteristic of fufu flour were investigated. Two strains of Lactobacillus plantarumwere used as starter cultures for the fermentation of cassava to fufu for 96 h. The resultant wet fufu samples were dried at 65oC in a cabinet dryer for 48 h and analyzed for chemical and sensory characteristics. Fermentation caused a high reduction in the protein content of cassava, which ranges between 1.26 ± 0.02% for cassava with starter culture SL 14, and 1.14 ± 0.04% for cassava with starter culture SL 19. However, the unfermented cassava fufu flour has the highest protein content; this shows the influence of fermentation in reducing the proximate composition of cassava. The values of the sugar, starch and amylose contents show similar trends. The sugar contents ranges between 5.21 ± 0.04 to 4.41 ± 0.0%, with the unfermented sample having the highest value. 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). Key words: Cassava, fermentation, Lactobacillus plantarum, chemical composition, sensory characteristic.
Highlights
Cassava, Manihot esculenta Crantz, is a perennial woody shrub with an edible root, which grows in tropical and sub- tropical areas of the world (Burrell, 2003)
The unfermented cassava fufu flour has the highest protein content; this shows the influence of fermentation in reducing the proximate composition of cassava
Except for Lactococcus mesenteriodes isolated at 24 h of fermentation, all the lactic acid bacteria isolated were strains of Lactobacillus plantarum, categorized into four groups (Table 1) based on morphological and cultural characteristics
Summary
Manihot esculenta Crantz, is a perennial woody shrub with an edible root, which grows in tropical and sub- tropical areas of the world (Burrell, 2003). Cassava is one of the most important food crops in the tropics (Burrell, 2003). Cassava is a tropical root crop that serves as a food security and income generation crop for many millions of people in the developing world (Scott et al, 2002). Cassava is grown widely in Nigeria and in many regions of the tropics, where it serves as one of the basic food source for about 200 – 300 million people (FAO, 1991). Cassava is normally processed before consumption as a means of detoxification, preservation and modification (Oyewole, 1991). Fermentation is an important processing method for the crop. Lactic acid bacteria, yeast and other bacteria contribute significantly to starch breakdown, acidification, detoxification and flavour development (Oyewole 1991)
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