Effect of alum water clarification on uncontrolled fermentation of cassava (Manihot esculenta Crantz) and flour sensory quality

Abstract

Peeled cassava roots (TMS 30572 variety) were soak-fermented in untreated River Benue water previously clarified with various concentrations of alum (0, 10, 75, 100, 125 and 200 mg/L). The rates of acidification of the fermenting roots were monitored using pH and total titratable acidity (TTA) as indices. In general, as pH decreased with fermentation period, TTA increased owing to acid production by fermenting micro-organisms. Acid production peaked following 72 h soak-fermentation of samples in water clarified with high (200 mg/L) alum concentration. Sensory evaluation revealed that cassava samples fermented in water clarified with alum (125 mg/L) were rated better in terms of color, aroma, texture and overall acceptability than all the other samples. Our results seem to suggest that the use of alum, a locally available and affordable coagulant may be useful in improving the sensory quality of soak-fermented cassava in communities where portable water is scarce.

IJONAS Vol. 3 (1) 2007: pp. 100-103