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The Journal of Food Technology in Africa
Innovative Institutional Communications
ISSN: 1028-6098
Vol. 6, No. 2, 2001, pp. 38-40
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Bioline Code: ft01011
Full paper language: English
Document type: Research Article
Document available free of charge
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The Journal of Food Technology in Africa, Vol. 6, No. 2, 2001, pp. 38-40
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Effect of length of fermentation on the functional characteristics of fermented cassava 'fufu'
Oyewole, O.B. and Ogundele, S.L.
Abstract
Cassava clones 30572 was fermented to 'fufu' for different period of time
ranging from zero hour to 96 hours. The quality of the 'fufu' produced as a
result of different duration of fermentation was assessed. The fermentation
processes were characterized with acid production but the level of acidification
increased with the duration of fermentation. The yield of 'fufu', the bulk
density and the dispersibility increased with increasing period of fermentation.
When subjected to sensory evaluation, the preference of the panelists for the
characteristic 'fufu' texture and odour increased with increased length of
fermentation. Except for the 'fufu' made without fermentation ( 0 h), there was
no significant difference in the colour of the 'fufu' fermented for different
length of time. For all the attributes rated ( texture, odour, colour, overall
acceptability), there was no significant difference between the 'fufu' fermented
for 72 hours and 96 hours. A fermentation period of 72 hours was recommended for
the production of good quality 'fufu' when using the cassava clone TMS 30572.
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© Copyright 2001 The Journal of Food Technology in Africa, Nairobi
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