Abstract

‘Fufu’ is a starchy staple food usually made from fermented cassava mash, characterized by undesirable odour-producing compounds due to microbial enzymatic activities with inherent objectionable odour during fermentation. This reduces its acceptability to the consumer. The cassava roots biomass have different microorganisms (i.e. bacteria and fungi). Each class of the microorganism (s) identified was separated. Six out of eight ‘fufu’ (8) samples were fermented with identified microorganisms as starter cultures and coded OBP (Only Bacteria); YBP (Yeasts and Bacteria) OYP (Only Yeasts); MBP (Moulds and Bacteria); YMP (Yeasts and Moulds) and OMP (Only Moulds). Samples WIG (Without Inoculum, but Grated) and WIS (Without Inoculum, but Soaked) were produced without inoculum. The market sample (RTE) served as a control for sensory. The protein content of sample MBP had the highest (3.68 g/100 g) value. The cyanide level of sample WIG and some ‘fufu’ fermented with starter cultures were drastically reduced. The aroma of the ‘fufu’ samples fermented with starter cultures was much better than sample RTE.

Keywords

fufu, microorganisms, processing operations, nutrient composition, sensory qualities