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

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Authors

  • Maria U. Rosales-Soto School of Food Science, Washington State University, FSHN Building, 100 Dairy Road Pullman, WA 99164, USA
  • Carolyn F. Ross School of Food Science, Washington State University, FSHN Building, 100 Dairy Road Pullman, WA 99164, USA
  • Frank Younce School of Food Science, Washington State University, FSHN Building, 100 Dairy Road Pullman, WA 99164, USA
  • John K. Fellman Department of Horticulture, Washington State University, Pullman, WA 99164, USA
  • D. Scott Mattinson Department of Horticulture, Washington State University, Pullman, WA 99164, USA
  • Kerry Huber Department of Animal and Food Science, Brigham Young University-Idaho, Rexburg, ID 83460, USA
  • Joseph R. Powers School of Food Science, Washington State University, FSHN Building, 100 Dairy Road Pullman, WA 99164, USA

DOI:

https://doi.org/10.17140/aftnsoj-2-126

Keywords:

Cassava, Fufu, Lactobacillus plantarum, Gas chromatography, Sensory

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.

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Published

2016-06-22

How to Cite

Maria U. Rosales-Soto, Carolyn F. Ross, Frank Younce, John K. Fellman, D. Scott Mattinson, Kerry Huber, & Joseph R. Powers. (2016). Physico-Chemical and Sensory Evaluation of Cooked Fermented Protein Fortified Cassava (Manihot Esculenta Crantz) Flour. Advances in Food Technology and Nutrition Sciences, 2(1), 9–18. https://doi.org/10.17140/aftnsoj-2-126

Issue

Vol. 2 No. 1 (2016): Volume 2 Issue 1 2016

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Articles

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