ABSTRACT

Cassava varieties, NR 419, NR8O/82 and 05/05 from National Root Crops Research Institute, Umudike were fermented with Saccharornyces cerevisiae, Kluyveromyces spp and Pichia spp. The fufu flour were evaluated (analyzed) for proximate composition, functional properties, sensoiy quality and cyanide contents. The protein contents increased from 1.71% (naturally fermented) to 9.63%, 10.28%, 11.68%, for NR419 cassava variety, from 1.55% (naturally fermented) to 10.76%, 10.78%, 11:58% for NR8O/82 cassava variety and from 1.88%(naturally fermented) to 13.06%, 13.08%, 13.18% for 05/05 cassava variety. The functional analysis carried out on the cassava variety fermented with starters showed bulk density of 0.4lglcm3, 0.48g1cm3, 0.54g/cm3, swelling index 1.54%, 1.90%, 2.73%, water absorption 1 .74m1!g, 1.71 mug, 1.77m1/g, wettability 39secs, 39secs, 24.5secs, foam capacity 1.25%, 1.45%, 1.85% and gelation capacity of 10.09%, 10.29%, 10.23% for 419 cassava variety. Relative bulk density of 0.40g/cm3, 0.43g/cm3, 0.44g/cm3, swelling index 0.95%, 0.95%, 1.98%, water absorption 1.8lmllg, 1.82m11g, 1.83m11g, wettability 24secs, 38secs, 39secs, foam capacity 1.08%, 1.15%, 1.38%, arid gelation capcity of 12.57%, 12.66%, 12.89% for NR8O/82 cassava variety respectively. 05/05 cassava variety had bulk density of 0.41g/cm3, 0.48g/cm3, 0.49g1cm3, swelling index 1.48%, 1.98%, 1.98%, water absorption of 1. 91m1/g, 1.9lmllg, 1.92m11g, wettability 10.5secs, 29.5secs and 29.5secs, foam capacity 1.18%, 1.20%, 1.53% and gelation capacity of 11.22%, 11.28% and 11.41% respectively. From the sensory assessment, the yeasts performance in 419 fufu samples and 80/82 fufu samples including the naturally fermented 80/82 fufu sample were generally accepted by the panelists. The cyanide content of all the fufu flour samples were within the safe limit and therefore is safe for human consumption.