Fermentation Characteristics Of Cassava Retting For Odourless Fufu Flour Production.

ABSTRACT

Three processing methods of fermentation of cassava (Manihot esculent Craniz) tubers were compared in laboratory trials; natural fermentation, soaking with the addition of lime juice and soaking after grating. Natural fermentation resulted in a decrease in pH to 4.60 while the addition of lime juice led to the lowest final pH (3.80). addition of lime juice to the root pieces under aseptic conditions led to root softening and significantly lower Hydrogen Cyanide content. Probably, due to cell wall degrading activity the highest level of cyanide reductions was observed in grated cassava samples which was enhanced by the increased contact between Linamar in and endogenous enzymes. Coliforms were eliminated in less than 24h using grated cassava pulp, but increased in number during natural fermentation. The dominant microbial flora consisted of Kiebsiella, Bacillus, Candida, Saccharoinyces, Lactobacillus and Corynebacterium species. Significant contributions to the fermentation were also made by Candida and Saccharomyces spp. The typical aroma of fufu produced from cassava is disliked by many panelists but it was possible to produce fufu flour with a pleasant odour by fermentation when lime juice was added to the funneling pulp.