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Apr 30, 2022Keywords:
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Main Article Content
Effect of Fermentation on the Chemical and Microbial Load of Cassava Mash
Abstract
Fermentation is an economic processing method used in homes to improve the nutritional quality of plant foods. It is the most current process of cassava by- product valuation. It improves nutritional value, hygiene and sanitary qualities, food preservation, energy density and organoleptic characteristic of food. The materials for the study were procured from National Root Crops Research Institute (NRCRI), Umudike, and taken to the food laboratory for processing. The effect of fermentation on physicochemical properties and microbial population were evaluated for six days. On daily basis, changes in pH, titratable acidity, antinutrients (Alkaloid and HCN), chemical composition and microbial population were evaluated. The pH values decreased significantly (p<0.05) from 5.9 to 3.0 on the sixth day, while titratable acidity (TTA) increased significantly (p<0.05) from 0.03% to 0.34% from the first to the five day and thereafter reduced to (0.14%). The alkaloid reduced significantly from 5.12mg/100mg to 0.05mg/100mg, while the hydrocyanic acid followed the same trend ranging from 22.4mg/100mg to 3.0mg/100mg, which could be completely eliminated by roasting to flakes. The moisture content increased significantly (p<0.05) from 64.60% to 75.10%, while protein, ash and fiber followed the same trend and were significantly highest within the first four days of fermentation and thereafter, decreased till the end of fermentation. The total plate count increased significantly ranging from 4.5 x 102 cfu/g to 9.0 x 105 cfu/g at the end of fermentation. The result of the study revealed that fermentation for four days (96h) will provide a better attribute of nutritional and sensory quality of the final product.
