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Impact of traditional processing methods on some physico chemical and sensory qualities of fermented casava flour "Kpor umilin"
Abstract
The study was conducted to investigate the effect of traditional processing/preservation methods on the physico-chemical and sensory quality of fermented cassava flour (Kpor umilin) in some areas of
Benue State, Nigeria. The physical, chemical and organoleptic qualities of the traditionally processed flours were determined by standard methods in samples collected from five locations in the state. This
was then compared with flour sample prepared in the laboratory from a modification of the traditional process. It was observed that the traditional sample contained higher moisture (14.15% - 16.81%) than
the modified sample (13.85%). Viscosities of the traditionally processed flours varied from 15.50 cP –48.00 cP as compared to 17.00 cP for the modified flour sample. The bulk densities and swelling
properties of the traditionally processed flours were however similar to those of the modified flour. Hydrogen cyanide (HCN) content of the traditionally processed flours was higher (9.90 mg/100 g - 15.00
mg/100 g) than in the modified flour (6.40 mg/100 g). The pH of the samples were similar but titratable acidity (TTA) values varied significantly (P<0.05) among the samples. Physical contaminants including hairs, feathers, insect parts, stones and others were about 2% in flour from the modified process and 16 – 46% in the traditionally processed flours. ‘Fufu’ samples from the modified method was significantly (P<0.05) better than those from the traditional methods with respect to colour/appearance, odour and texture. The quality of the traditionally processed products was generally poor and this calls for urgent need to educate traditional processors on good manufacturing practices, adopting the upgraded modified process.
Benue State, Nigeria. The physical, chemical and organoleptic qualities of the traditionally processed flours were determined by standard methods in samples collected from five locations in the state. This
was then compared with flour sample prepared in the laboratory from a modification of the traditional process. It was observed that the traditional sample contained higher moisture (14.15% - 16.81%) than
the modified sample (13.85%). Viscosities of the traditionally processed flours varied from 15.50 cP –48.00 cP as compared to 17.00 cP for the modified flour sample. The bulk densities and swelling
properties of the traditionally processed flours were however similar to those of the modified flour. Hydrogen cyanide (HCN) content of the traditionally processed flours was higher (9.90 mg/100 g - 15.00
mg/100 g) than in the modified flour (6.40 mg/100 g). The pH of the samples were similar but titratable acidity (TTA) values varied significantly (P<0.05) among the samples. Physical contaminants including hairs, feathers, insect parts, stones and others were about 2% in flour from the modified process and 16 – 46% in the traditionally processed flours. ‘Fufu’ samples from the modified method was significantly (P<0.05) better than those from the traditional methods with respect to colour/appearance, odour and texture. The quality of the traditionally processed products was generally poor and this calls for urgent need to educate traditional processors on good manufacturing practices, adopting the upgraded modified process.
