Evaluation of physical, functional and pasting properties of fermented cassava flour (Lafun) from markets in southwest Nigeria

Abstract

The physical, functional and pasting properties of fermented cassava (Manihot esculenta Crantz) flour (lafun) from 10 different sources in Southwest Nigeria were evaluated by standard methods. The fermented flour was collected in polyethylene bags (500 g) each from the processing centers and transferred to the laboratory of the Department of Food Technology, Yaba College of Technology, Lagos, Nigeria to determine these properties. The results obtained showed total weight of the foreign matters (including animal droppings, feathers, insect parts, hair and stones) varied from 24% to 42%, the water absorption capacity varied between 0.71 and 0.89, the swelling power which is the amount of water absorbed by 1g of flour ranged from 26.80% to 30.10% while the bulk density ranged from 0.29 g/ ml to 0.60 g/ml. Final viscosity of the samples ranged between 157.92 RVU and 274.33 RVU. All these results showed that traditional method of processing fermented cassava flour (lafun) in Southwest Nigeria had significant effect on the physical and functional properties measured and the quality of the resultant lafun flour. There is need for proper awareness on Good Manufacturing Practices among the traditional processors from the health and product safety standpoint.

Keywords: Cassava flour, lafun, swelling, viscosity, health, safety, foreign matter