Abstract
Fermented cassava products like fufu and usi are important staple foods in many African homes. Natural fermentation time is usually long resulting in slower acidification and inconsistent nutritional composition of products which could be overcome with the use of starter culture. However, most available starters are used for single food fermentation and are uneconomical. This necessitates the development of a starter culture for multiple related food products to reduce cost. Hence, this study aimed at screening for potential starters in the development of a common starter culture for fufu and usi.Fresh, peeled, chipped and grated cassava tubers were spontaneously fermented and lactic acid bacteria were isolated from the fermenting mash at 24 hour intervals. Ninety eight (98) isolates were randomly picked. Lactobacillus plantarum had highest occurrence (50.0%) in both fermentations.All selected isolates did not hydrolyze starch, but produced linamarase and pectinase. Fermenting pH ranged between 6.50 and 3.58 during 72 hours fermentation. Lactic acid concentration ranged from 1.10 g/L to 1.78 g/L at 24 hours, 1.22 g/L to 2.45 g/L at 48 hours and 0.57 g/L to 2.55 g/l at 72 hours. The highest hydrogen peroxide concentration produced was 629 µg/L at 24 hours while the least was 136 µg/L at 72 hours. 1.08 g/L of diacetyl was the least concentration produced at 24 hours while the highest was 2.86 g/L at 48 hours.Five potential starters were identified as Lactobacillus pentosus F2A, L. plantarum subsp. argentolarensis F2B, L. plantarum F2C, L. plantarum U2A and L. paraplantarum U2C.
Highlights
Usi is one of the products of cassava fermentation
The development of a common starter for both products will be of economic importance, since most available starters are used for single food fermentation and are uneconomical necessitating the development of a starter culture for multiple related food products to reduce cost
This study aimed at screening for potential starters in the development of a common starter culture for fufu and usi
Summary
Usi is one of the products of cassava fermentation. It is among the major staple foods of the Itsekiri and Urhobo in southern Nigeria, who refer to it as edible starch (Etejere & Bhat, 1985). The cassava starch was reported to be obtained through different techniques; it may be precipitated from the solution pressed out of the grated cassava roots or from grated cassava that is soaked directly in water. Cassava roots are peeled, washed and grated. The grated pulp is steeped for 2-3 days in a large quantity of water the mixture is stirred and filtered through a piece of cloth. Water is added and stirred with the hand to dissolve completely. The pot is put on fire and the solution constantly
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