Cassava Fufu Research Articles

Effect of Alchornea cordifolia on Glycemic Indices of Varieties of Fufu Among Healthy Subjects

BackgroundGlycemic index (GI) is a measure of the ability of carbohydrate food to raise blood glucose concentration. The GI of a food and its negative effects has caused an adverse increase in the prevalence of diabetes and other metabolic diseases. ObjectiveThis study aimed to determine the effect of Alchornea cordifolia on glycemic indices of varieties of fufu. MethodsThe research was a crossover experimental study involving 10 healthy individuals. A 50-g measure of pure glucose was served on 2 separate occasions and, subsequently, a measured amount of the test foods containing 50 g of available carbohydrates. The GI values were determined by the measure of the blood glucose concentrations of the subjects at fasting and after ingestion of the glucose and the test foods (fufu) within 2 h. Collection of capillary blood for blood glucose measurement started 30 min after consumption and was subsequently taken at 60, 90, and 120 min for both noncomposited and composited fufu GI determination. The phytoconstituents of the A. cordifolia were also determined. ResultsFor the noncomposited fufu, plantain fufu had the least glycemic response (46%), followed by cassava fufu (50%) and cassava–plantain fufu (53%); however, all were in the low-GI category. For the composited fufu, plantain fufu had the least response (12%), followed by cassava–plantain fufu (14%) and cassava fufu (14%), with all in the low-GI category. A multiple comparison of GI on the various foods by analysis of variance revealed a significant difference between the GI of cassava–plantain fufu and composite cassava–plantain fufu (P = 0.001); cassava fufu and composite cassava fufu (P = 0.004); and plantain fufu and composite plantain fufu (P = 0.006). The phytochemical screening of the A. cordifolia revealed the presence of flavonoids and tannins. ConclusionsComposited A. cordifolia fufu affects the glycemic response.

Variations in micronutrient concentrations and retentions in fufu made from yellow-fleshed cassava as a function of genotype and processing methods.

The biofortification of staple foods such as cassava is one of the technological breakthroughs in the nutritional improvement of foods. Fufu is one of the fermented cassava products produced and consumed in major West African countries, including Sierra Leone, and the majority of the processes involved in its production have direct and indirect effects on its properties. This study looked at how the concentration and retention of micronutrients in yellow-fleshed cassava fufu varied depending on genotype and processing method. Six yellow-fleshed cassava root genotypes (TMS-070557, TMS-011371, TMS-011412, TMS-011663, TMS-083724, TMS-083774) and one white (TME 419 as a control) were processed into fufu using both conventional (oven and sun-dried) and traditional (bowl and river) methods. The Statistical Analysis System (SAS) version 9.4 was used to analyze data using means, percentages, analysis of variance and means separated by least significant differences (LSD). In the modified traditional river method, raw and cooked fufu samples had significantly higher β-carotene concentrations and true retention (TR) percentages (11.06 g/g (46.77%) and 4.54 g/g (16.94%), respectively) than other genotypes (p < 0.0001). Modified traditional fufu processing methods increased total β-carotene concentrations, while raw roots showed a significant decrease in total carotenoid and β-carotene concentrations, regardless of genotype or processing method. Sun-drying was the most effective method, with significantly higher concentrations and TR percentages of iron (10.01 mg/kg, 18.02%) and zinc (11.49 mg/kg, 40.64%) in raw and cooked fufu samples. Genotype TMS-083724 outperformed both conventional fufu processing methods, displaying a significant total carotenoid concentration and true retention percentage. Finally, this study found that the concentrations and percentages of TR of micronutrients varied depending on the processing method and genotype. It is recommended that a modified traditional river fufu processing method be further developed and improved in order to maximize provitamin A carotenoids, concentrations, and percentage TR.

Potential of sodium benzoate additive to control food-borne pathogens and spoilage microbes on cassava (Manihot esculenta Crantz) fufu and shelf-life extension

Potential of sodium benzoate additive to control food-borne pathogens and spoilage microbes on cassava (Manihot esculenta Crantz) fufu and shelf-life extension

Potential of Sodium Benzoate Additive to Control Food-Borne Pathogens and Spoilage Microbes on Cassava (Manihot Esculenta Crantz) Fufu and Shelf-Life Extension

Potential of Sodium Benzoate Additive to Control Food-Borne Pathogens and Spoilage Microbes on Cassava (Manihot Esculenta Crantz) Fufu and Shelf-Life Extension

Evaluation of Potentials for Commercialization of Crops by Smallholder Farmers in South East Nigeria.

The study evaluated potentials for commercialization of crops by smallholder farmers in South-East Nigeria. Data were collected with a structured questionnaire from 408 randomly selected crop farmers. The data were analyzed using descriptive statistics. The results show that the crop with the highest potential for commercialization was cassava enterprise. The major products generated are gari (80%) and cassava fufu (60%). Farmers that adopted more technologies have a higher level of commercialization. The major source of credit is personal savings. However, cross-tabulation between technology level and credit source shows that most of the farmers (34%) engaged in Isusu adopted more technologies than those involved in personal savings. Improvement in the farmer’s credit source and requisite training skills would enhance the potentials for commercialization of the crops by farmers in the area

Influence of traditional cooking methods on proximate composition, dietary fibre, keeping quality and consumer preference of biofortified fermented cassava fufu

Proximate, dietary fibre, keeping quality compositions and consumer preference of traditional prepared fufu were evaluated. Freshly harvested TMS419 and TMS1368 white root and yellow root cassava tubers weighing 30kg respectively were purchased from Imo state Agricultural Development Programme (ADP). The cassava was peeled, washed, fermented for three days and sieved to get the cassava paste which was traditionally processed by boiling and stirring methods. The samples were labeled A (white boiled cassava fufu), B (white stirred cassava fufu), C (yellow boiled cassava fufu) and D (yellow stirred cassava fufu). A cross-sectional study design was used in selecting 300 respondents using multi-staged sampling technique for consumer preference. A pretested, structured and validated questionnaire was used in collecting data from the respondents. Chemical analysis was carried out to determine the proximate composition, dietary fibre, microbial analysis, and consumer preference. Data was coded and analyzed using Statistical product for service solution (SPSS) version 22.0. Proximate composition showed that sample D was significantly (p<0.05) higher in moisture (62.68%), protein (1.43%), fat (0.34%), fibre (1.02%), ash (0.60%), (37.00%) and dietary fibre (2.8%) while moisture was significantly (p<0.05) higher in sample D (62.68%). The result on microbial load showed that at day 3, sample A had the highest amount of microbial load (9.67x105cfu/g). Majority (76.0%) of the consumers preferred boiling method of fufu preparation, 27% preferred boiling method due to its aroma. More than half (55.3%) and (51%) reported that stirred fufu is easier to prepare and with high quality than boiled fufu respectively. This study observed that white cassava fufu was richer in nutrients, yellow cassava fufu had longer keeping quality and white boiled cassava fufu was mostly preferred.Keywords: Cassava fufu, boiling, stirring, dietary fibre, consumer preference

Functional and pasting properties of products of white and yellow cassava

This study evaluated the pasting properties of selected products; fufu, garri and tapioca made from yellow cassava (Manihot utilisima Crantz) and white cassava (Manihot dulcis Crantz) products. The cassava products were obtained from the National Root Crops Research Institute, Umudike, Abia State and was processed in food science and technology and nutrition and dietetics laborstory, Imo state university. The functional and pasting result showed that among the studied finished cassava products, the fermented cassava flour had the highest water absorption capacity (WAC) 4.4g/g as compared to values of 3.75g/g for garri and 2.85g/g for tapioca.The water absorption capacities of the white cassava products were in the range of 2.79±0.01to 4.34±0.14g/g with white cassava tapioca having the least value (2.79±0.0g/g) and the white cassava flour having the highest value (4.34±0.14). Some significant differences (p&lt;0.05) existed between the water absorption capacities value of the match pairs (similar products) of white and yellow cassava varieties, with the exception of the garri samples. The oil absorption capacities (OAC) of the yellow cassava products were in the range of 1.94±0.03 to 2.91±0.01g/g with yellow cassava tapioca having the least value (1.94±0.03g/g) e and the yellow cassava flour having the highest value (2.91±0.01g/g). The oil absorption capacities of the white cassava products were in the range of 1.95±0.01 to 2.94±0.10g/g with white cassava tapioca having the least value (1.95±0.01) and white cassava flour having the highest value (2.94±0.10g/g). All the match pairs (similar products) of the yellow and white cassava showed significant differences (p&lt;0.05) in the oil absorption capacity of the cassava product with exception of the tapioca samples. The bulk density (BD) value of the yellow cassava products and white cassava products were in the range of 0.48±0.05 to 0.54±0.0g/ml and 0.47±.0.04 to 0.55±0.02g/ml respectively. There was no significant difference (p&gt;0.05) between all the pair similar products from the yellow and white cassava varieties with regards to the BD. Garri samples had the highest water absorption capacity (4.36g/g, 4.34g/g) and (7.5%) solubility. Also, the result revealed that yellow cassava fufu (flour) had the highest (5084 RVU) values in peak viscosity, trough viscosity (2590 RVU), breakdown viscosity (2494 RVU) and final viscosity (3500 RVU) but not in setback viscosity, peak time (min) and pasting temperature (0C)Keywords: Tapioca, Bulk Density, Garri, Pasting

Risk assessment of antinutrient consumption of plant foods of south eastern Nigeria.

The risk assessment of anti-nutrient of consumed plant food of South Eastern Nigeria were estimated from actual quantity of plant food diet and the values compared with known risks levels from existing biological studies. The foods studied were yam, rice, garri, cassava fufu, tapioca and cowpea. Using the proportion of anti-nutrient composition of the plant food by weight, the anti-nutrients consumed were calculated from the weight of consumed food. The antinutrients were measures in mg/kg of food. The results show that the levels of lectin (0.05 mg.kg), cyanide (0.21-5.78 mg/kg) acceptable by existing studies while levels of phytate (23.5-130.65 mg/ kg), oxalate (4.7-95.6 mg/kg) and tannin (108.3 mg/kg) are high enough to be associated with health risk and further studies should be carried out to authenticate Maximum Residual Limits (MRL) of these ante nutrients in human to determine whether the levels on the foods consumed should be reduced or allow them as they are.

Quality of Cassava Fufu Sold in Abakaliki Metropolis

Cassava <em>fufu</em> as sold and consumed in Abakaliki metropolis was evaluated for its shelf stability and microbial quality. Ten different samples of cooked cassava <em>fufu</em> were purchased from 5different sellers in Abakaliki metropolis, Ebonyi State. This was divided into wrapped and unwrapped (five wrapped in low density polyethylene bags and five unwrapped) cassava <em>fufu</em> and stored at ambient temperature in the Food Microbiology Laboratory of the Department of Food Science and Technology. These samples were assayed for both chemical and microbial qualities. The chemical analyses included Moisture, pH and TTA. The result revealed that moisture content of the samples ranged from 52.5-54.9%. The values of the pH ranged from 3.70-6.40, while the values of Total Titrable Acidity (TTA) ranged from 0.004-0.063%. The result of the microbial analysis showed that there were increase in the fungal (1.0×10⁴ (cfu/g)) and bacterial (2.91×10⁶(cfu/g)) counts as the storage time increased with the control having microbial load within the acceptable levels. The fungal isolates from the samples include <em>Aspergillus niger</em>, <em>Aspergillus flavus</em> and <em>Penicillium spp</em>, while the bacteria isolates from the samples include <em>Bacillus spp</em> and <em>Staphylococcus aureus</em>. Statistically, there were significant difference (p<0.05) in appearance of the <em>fufu</em> as storage time increased. This study therefore will encourage good manufacturing practices among the producers and marketers to reduce proliferation of pathogenic microorganisms in processed cassava <em>fufu</em>.

Carotenoid content, sensory properties and microbiological quality of stored yellow cassava &lt;i&gt;Fufu&lt;/i&gt;

The carotenoid content, sensory properties and microbiological assessment of stored cassava fufu from two cultivars of yellow cassava (TMS 01/1368 and TMS 01/1412) being multiplied for distribution in South-East and South-South Nigeria were investigated using standard techniques. There is scanty information on microbiological safety, carotenoid content, and sensory evaluation of reconstituted fufu from the newly released yellow cassava roots. That is the background against this study is carried out. In terms of carotenoid content, TMS 01/1368 had the highest carotenoid value of 7.76 μg/g and 7.48μg/g respectively, for both fresh root and fermented mash. While TMS 01/1412 had 6.26 μg/g carotenoid for fresh root and 6.69μg/g carotenoid for fermented mash. The sensory properties of the yellow cassava fufu samples revealed that they had no much difference in all the parameters and were acceptable. Results indicated acceptability of the yellow cassava cultivars and their use for fufu preparation. The pH decreased from an average of 4.66 on day one to 3.67 on the eight day for TMS 01/1368 while the cultivar TMS 01/1412 decreased from an average of 4.65 on day one to 3.54 on the eight day. The titratable acidity of the both samples did not show significant increase. The % moisture content increased from day one to day eight for the both cultivars. The values were (47.23% - 50.98%) for TMS 01/1368 and (52.04 - 60.12) for TMS 01/1412. The microbial counts increased from the initial average of 1.66 x 105 cfu/g on day one to an average count of 11.6 x 105 cfu/g on eight day for TMS 01/1368 while TMS 01/1412 increased from 2.33 x 105 cfu/g on day one to an average count of 12.0 x105 cfu/g on the eight day. The spoilage organisms associated with the products during storage include Staphylococcus areaus, Bacillus cereus, Aspergillus niger, Aspergillus flavus, Rhizopus stolonifer and Candida albicaus.Key Words, Cassava, Fufu, Safety, pH, TTA, Moisture content, Microorganisms

Development and testing of a motorized cassava fufu pounding machine

A motorized cassava fufu pounding machine was developed and tested. The machine principal parts were hopper, throat, pounding compartment, discharge outlet, main frame, electric motor seat, auger, shaft and pulleys. Mild steel material and stainless steel sheet were used in the fabrication based on its availability, strength, appearance, cost, and corrosion resistance. The machine is powered by a 5hp electric motor; the dimension of the machine is 1010mm × 600mm × 930mm (length × breadth × height). Output capacity of 120kg/hr was obtained. The machine is affordable and easy to operate and manage. It is therefore recommended for the restaurants, chop bars and households to prepare a good and hygienic fufu thereby solving the problem of energy sapping and time wasting in manual fufu pounding.

English

Survey research design was used in the study of 900 adults from 9 senatorial zones of South Eastern Nigeria that aimed at using the correlation coefficient matrix to evaluate the synergic effect of various plant food diet of South Eastern Nigeria to meet the vegetable consumption requirement of the people. Twenty four hour food recall was conducted using questionnaire while the quantity of vegetable consumed by the individuals were estimated. The correlation coefficient matrix of the diet with vegetables were calculated, the result show that garri, pounded yam and cassava fufu co-relate high with vegetables like bitter leave, ugu and ora (0.82 to 0.86), while food items like yam and rice co-relate poorly with these vegetables (0.24 to 0.12), though yam and rice co-relate high with other vegetables like green amalant and nchuonwu (0.72 to 0.63). Vegetable is incorporated in many plant food items of South Eastern Nigeria diet, yet there is still more room for improvement. It was then recommended that proper planning of meals considering synergistic effect from this incorporation will help in meeting the vegetable needs of the people. The correlation matrix can be of great help to meal planner. &nbsp; Key words: Synergic effect, diet, vegetable consumption, plant food.

Dehygration and Rehydration of Fufu

The study is aimed at determining if cassava fufu can be dehydrated and to measure the rate of dehydration; subsequently the dried product would be dehydrated to establish whether it will return to the original fufu properties. The experiment were performed in other to obtain the rate of dehydration and rehydration using the lick’s second law of diffusion between each time interval, during the experiment, three fufu samples was used in the experiment i.e. normal cooked, half cooked and over cooked fufu. The plots of dehydration and rehydration rate with moisture content, moisture content with time and their rates with time, were made for each sample showing the characteristics of fufu. It was observed that sample 1 has first falling rate of period of 0.36 – 0.12, second falling rate period of 0.12 – 0.03 at moisture content of 11.20% - 39.41% and the dehydration rate of 0.02 -0.98, sample 2 has first falling rate period of 0.32 – 0.23, second falling rate period of 0.11 – 0.06, second falling rate period of 0.06 – 0.01 at moisture content falling rate period of 34.29% - 31.67% and rehydration rate of 0.03 – 1.69 at moisture content of 28.32% - 48.75%. This will help in knowing the determination, nutritive value and shelf life of fufu.

Microbiological Qualities of Hawked Retted Cassava Fufu in Aba Metropolis of Abia State

Retted cassava fufu samples obtained from five local government areas in Aba Metropolis were analyzed. Their microbial counts, chemical and organoleptic properties were determined from the day of preparation and every day for the eight days of hawking. There were increases in the microbial counts from initial average of 2.02 × 105 cfu/g on the zero day to an average counts of 18.70 × 105 cfu/g on the eighth-day. The microorganisms associated with spoilage were found to be Bacillus cereus, Staphylococcus aureus, Escherichia coli, Candida albicans and Aspergillus spp. The chemical qualities as determined on the freshly prepared fufu samples from all the local government areas were comparable. The colour, odour and texture of the freshly prepared samples were acceptable and rated high by the panelists. It was observed that as the days of hawking of the fufu samples increased, the organoleptic qualities decreased. The pH increased from an average of 3.85 on the zero day to 4.25 average on the eighth day. The titratable acidity decreased from 1.14% on the zero day to 0.94% on the eighth day. The results are discussed in relation to the public health implications of hawked retted cassava fufu.

Production and Nutrient Composition of Fufu Made From a Mixture of Cassava and Cowpea Flours

High consumption of cassava products such as cassava fufu characterize the food habits of rural dwellers. Although cassava roots are rich in calories, they are grossly deficient in proteins, fats, and some minerals and vitamins. The nutritional hazard of cassava dependency includes chronic protein deficiency. Research toward the enrichment of cassava fufu is needed, especially for children under 5 years. This study aims to develop fufu from flours of fermented cassava and cowpea, evaluate the new cassava–cowpea fufu produced using sensory evaluation procedures, and determine their micronutrient content. Three cassava–cowpea flours BZC, FZC, and FIC were obtained. Cassava–cowpea fufu BZC was produced from cowpea seeds that were first boiled and then fermented for 2 days (48 hours). Cassava–cowpea fufu FZC was made from cowpea seeds that went through 2 days (48 hours) of fermentation, and cassava–cowpea fufu FIC was produced from cowpea seeds that were soaked for one day (24 hours). These cassava–cowpea fufus were evaluated using sensory methods and then sent to the laboratory for the determination of calcium, iron, and zinc using standard procedures. Data were analyzed using evaluation scores that were rated according to the level of acceptance or rejection of the cassava–cowpea fufu. BZC cassava–cowpea fufu was the cassava–cowpea fufu of choice and it had a higher protein content of 4.92 g than control cassava fufu FFF (0.47 g). It also had higher calcium, iron, and zinc content (79.47, 1.09, and 0.82 mg, respectively) compared to cassava fufu FFF, which had calcium, iron, and zinc values of 75.64, 0.39, and 0.19 mg, respectively. The cassava–cowpea fufu contained significantly higher amounts of protein and micronutrients than the commonly consumed cassava fufu. The addition of cowpea to cassava fufu will improve nutrition derived from cassava consumption among young children in rural areas who depend on monotonous cassava meals. This study has shown that cassava fufu can be enriched with cowpea to increase its protein and micronutrients content.

CHEMICAL AND SENSORY CHARACTERISTICS OF FUFU MADE FROM MIXTURES OF CASSAVA AND AFRICAN BREADFRUIT FLOURS

Cassava (Manihot esculenta, Crantz) tubers and African breadfruit (Treculia africana) were processed separately into instant flours and mixed at different proportions. Five samples were developed using ratios of; 50:50, 60:40, 70:30, 80:20 and 90:10% of cassava flour to African breadfruit flour respectively. These were made into fufu and subjected to sensory and chemical evaluation. The results of proximate analysis showed that the protein contents of all samples were statistically different from each other (p<0.05) with the highest content coming from 50:50 cassava-breadfruit fufu (3.28g/100g). Cassava-breadfruit fufu 90:10% ratio had the highest energy value of 367.64Kcal/100g and was also significantly different from all the other samples. The highest content of all the minerals examined (iron, zinc, calcium, copper) were in 50:50% cassava-breadfruit fufu. While cassava breadfruit fufu 90:10 recorded the lowest mineral content. Sensory evaluation showed the taste of cassava breadfruit fufu 50:50 to be preferred to that of others (p<0.05) but the colour of cassava breadfruit fufu 90:10 had the highest acceptance. The addition of breadfruit increased energy, protein and iron contents of cassava fufu.

Quality of fufu processed from cassava mosaic disease (CMD) resistant varieties

Cassava fufu flours were produced from 43 Cassava Mosaic Disease resistant varieties. The cassava roots were washed, peeled and steeped in water in a 1:2 (v/v) for 48 h to ferment. The fermented pulp was sieved and mechanically milled into flour of 3.0 mm particle size. Proximate composition, functional properties and pasting characteristics of the ‘fufu’ flours were assessed. Moisture content ranged from 5.52 to 12.25%, protein 0.35 to 2.80% and dry matter 87.75 to 94.48%. Water absorption capacity ranged from 0.70 to 2.20 g/ml. The CMD varieties 92B/00068 and M98/0068 had the highest water absorption capacity values. Bulk density ranged from 0.61 in the variety 98/2226 to 0.70 g/ml in varieties 98/0505, 98/0510, 95/0379 and 95/0289 while final viscosity of the fufu flours ranged from 76.00 in 96/1569 to 295.00 RVU in the 99/6012 and pasting temperature from 77.55 to 81.60oC. Given the economic and nutritional importance of cassava, the develop-ment and subsequently processing the CMD resistant varieties into fufu flour will help to improve food security and diversity not only in Nigeria but also beyond. Key words: Cassava mosaic disease (CMD), fufu, functional properties, pasting characteristics.

Nutrient Composition of Traditional Foods and Their Contribution to Energy and Nutrient Intakes of Children and Women in Rural Households in Igbo Culture Area

2 Abstract: Micronutrient deficiency, namely: vitamin A, iron, iodine, zinc and burden of chronic diseases are prevalent. Eight communities selected from four States were used for this study. Key informant interviews, focus group discussions, nutrient composition and food intakes were used to ascertain use of local foods by households. Nutrient analysis on food recipes was carried out for all dishes collected from the field survey. Two communities out of the eight were randomly selected for detailed weighed food intake study which was done on a sub-sample to determine contribution of traditional foods. Results revealed that most of the recipes had reasonable energy content, at least over 90% of the energy was contributed to the diet of respondents from traditional foods. Moisture content was high and ranged from 44.3% in bambara fufu to 76% in palm nut soup/sauces. Protein content ranged from 0.2% in dried cassava fufu to 14.6% in plain bambara fufu. The recipes had reasonable nutrient content but were low in the micronutrients that were of public health importance, namely; iron, zinc and folic acid. Intakes of fruits and vegetables were low in these communities. In Anambra State, nuts and seeds made substantial contribution to energy, protein, calcium and iron while in Enugu State, legumes and cereals contributed to energy, protein, calcium and iron intakes. Further more, the bulk of the ascorbic acid came from vegetables in Anambra State (34-62%) while in Enugu State the ascorbic acid came from starchy roots and tubers (51-58%). The red palm oil (RPO) used in preparing many traditional dishes was the major source of vitamin A in the diet of the Igbo culture area. It contributed 70 - 85% of the vitamin A. Although traditional foods/diet made substantial contribution to the nutrient intakes of the populations studied, the results showed that in almost all the age groups low intakes of energy, calcium, riboflavin and niacin were observed. Low intakes were recorded more for children 6 - 12 years of age. Interventions to solve these problems must consider these issues in order to make a significant impact.

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

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.

English

The effects of lactic acid fermentation of cassava on the chemical and sensory characteristic of fufu flour were investigated. Two strains of&nbsp;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 &plusmn; 0.02% for cassava with starter culture SL 14, and 1.14 &plusmn; 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 &plusmn; 0.04 to 4.41 &plusmn; 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&lt;0.05). &nbsp; Key words:&nbsp;Cassava, fermentation, Lactobacillus plantarum, chemical composition, sensory characteristic.