Physico-Chemical and Sensory Evaluation of Cooked Fermented Protein Fortified Cassava (Manihot Esculenta Crantz) Flour

Abstract

Background: The aim of this study was to investigate the effects of fermentation with Lacto-bacillus plantarum strain 6710, on protein- and pro-vitamin A-fortified and wild type cassava flours for production of cooked fufu.
Results: Physico-chemical analysis of fufu flour and cooked fufu were accomplished. Pasting properties determined that non-inoculated zeolin fortified cassava flour at 0 h of fermentation will cook rapidly due to its low pasting temperature. Volatiles such as acetic acid, hexanal, non-anal and decanal were detected in most samples. A trained sensory panel determined no impact of sample type on cooked fufu aroma.
Conclusion: This study showed that it is possible to make a product similar to cooked fufu with protein and/or pro-vitamin A fortified cassava flours inoculated with Lactobacillus plantarum.