Effect of Microbial Inoculant on Physicochemical and Microbiological Properties of Cassava Fermentation Process and Fufu Produced
Evelyn A. Agbor *
Centre for Food Technology and Research (CEFTER), Benue State University, Makurdi, Nigeria and Department of Biological Sciences, Faculty of Science, University of Bamenda, Cameroon.
Pamela B. Tiku
Institute of Agricultural Research for Development (IRAD) Bambui, Bamenda, Cameroon.
M. Desire Hermann
Department of Biological Sciences, Faculty of Science, University of Bamenda, Cameroon.
*Author to whom correspondence should be addressed.
Abstract
Aim: The effects of adding a microbiological inoculant on the physicochemical and microbiological properties during the fermentation process of cassava (Manihot esculenta Crantz) and on the sensory characteristics of the fufu produced using a local Bambili cassava variety were examined.
Study Design: Completely Randomized Design was applied for this study.
Place and Duration of Study: Study was carried out at the Food Technology and Post-Harvest Programme Laboratory (FTPHL) of the Institute of Agricultural Research for Development (IRAD) Bambui, North West Region of Cameroon, between January and April 2020.
Methodology: Cassava was soaked in water and three treatments: 0%, 1% and 4% Light Matrix Organics (LMO) added to the water. The fixed submerged fermentation was used. Water samples were randomly collected daily and analysed for pH, temperature, Titratable Acidity (TA) and microbial counts. The experiment was carried out in triplicates, varying temperature each time (35oC in trial 1, 32oC in trial 2 and 21oC in trial 3). Sensory evaluation was carried out on the fufu produced.
Results: Temperature, pH, TA and microbial counts followed the same trend in all 3 treatments. TA increased from 0.01-0.15%, while pH decreased from 6.9-4.85. Temperature increased then dropped at the end of the experiment. Total bacterial counts increased from log10 (3.49) to log10 (6.9) CFUml-1. Yeasts and moulds increased from log10 (7.15) CFUml-1 and then dropped to log10 (5.48) CFUml-1 at the end of the experiment. Coliforms decreased from log10 (4.66) CFUml-1 to log10 (3.30) CFUml-1. The above parameters did not vary significantly (p<0.05) within treatments. Also, soaking temperature affected the duration of fermentation, hence the finished product. The natural fermentation process was preferred for colour, taste and flavour while the 1% LMO sample was preferred for texture.
Conclusion: Under good hygienic conditions; water fufu produced by natural fermentation will be of good quality for consumption.
Keywords: Manihot esculenta, fermentation, physicochemical, microbiological;, sensory, microbial inoculant.