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Physicochemical Properties of Fungal Detoxified Cassava Mash and Sensory Attributes of Wheat-Detoxified Cassava Composite Doughnuts.
Abstract
separately with Candida utilis and Rhizopus stolonifer isolates at 1:100 (w/v) level, then allowed to ferment at ambient temperature (30 ± 1oC,RH 80%) for 48hr. Fermenting samples were withdrawn at 12hr intervals and analysed for changes in pH, cyanide, moisture and protein
contents. Detoxified cassava mash was toasted, blended withwheat flour in a ratio of 1:10 (w/w) and used in the preparation of four composite doughnuts that were assessed for their sensory characteristics. Soil samples from cassava grating site had 103 cfu/g moulds and no yeast while clayey moist soils at the dewatering sites had 104 cfu/g and 105 cfu/g moulds and yeasts cells, respectively. Candida . fermented cassava mash was completely detoxified in 24hr
while the un-inoculated control and Rhizopus-fermented mash had cyanide content reductions of 91.6 and 97.2%, respectively. Candida-fermented cassava mash yielded an initial pH increase, reaching up to pH 7.27 in 48hr while the Rhizopus-fermented samples showed an initial drop in pH followed by a steady increase after 12hr of fermentation to pH 6.8. There was proteolysis with perceived ammonical odour development in Candida-fermented mashes while the
control and Rhizopus.fermented mashes had increased protein contents ranging from 4.6-7.6% and 4.6-7.1%, respectively, after 48hrs. Composite doughnuts containing 24hr Rhizopus-fermented flour compared favourably with wheat doughnuts and was rated significantly (P . 0.05) higher than other composite doughnuts for taste, flavour/aroma and overall acceptability characteristics.