Articles
UPGRADING TRADITIONAL CASSAVA FERMENTATION THROUGH PROCESS IMPROVEMENT
Article number
380_41
Pages
261 – 266
Language
Abstract
The effects of some processing variables on the traditional method of submerged fermentation of cassava for fufu production were investigated.
The rate of acidification of the fermenting roots increased with decreasing sizes during the first 48 h of fermentation.
The characteristic flavor was affected by the initial root sizes with grated roots (2 mm diameter) yielding products with pleasant gari-like flavor; while bigger roots have the characteristic fufu flavor.
Temperature range of 30–35°C was found to be best for the submerged fermentation processing and a soaking period of at least 60 h was required for good product quality.
There is need to standardize the sizes to which peeled roots are cut, the temperature of fermentation, and the duration of soaking to maintain product quality standards in large and industrial scale submerged fermentation processing of cassava.
The rate of acidification of the fermenting roots increased with decreasing sizes during the first 48 h of fermentation.
The characteristic flavor was affected by the initial root sizes with grated roots (2 mm diameter) yielding products with pleasant gari-like flavor; while bigger roots have the characteristic fufu flavor.
Temperature range of 30–35°C was found to be best for the submerged fermentation processing and a soaking period of at least 60 h was required for good product quality.
There is need to standardize the sizes to which peeled roots are cut, the temperature of fermentation, and the duration of soaking to maintain product quality standards in large and industrial scale submerged fermentation processing of cassava.
Authors
O. B. Oyewole
Keywords
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