Physico-Chemical and Sensory Evaluation of Cooked Fermented Protein Fortified Cassava (Manihot Esculenta Crantz) Flour.
The objectives of this study were to determine the characteristics of protein- and pro-vitamin A-fortified fermented cassava flours with or without the addition of Lactobacillus plantarum strain 6710 and their influence on the processing of cooked fufu. Similar characteristics for cooked fufu from protein- and pro-vitamin A-fortified cassava and the wild type cassava flour may allow consumers to enrich their diets nutritionally without sacrificing the inherent characteristics of commonly consumed cooked fufu.
When compared with all inoculated cassava materials at 0 and 96 h fermentation. Therefore, these fufu flours might be able to withstand heating and shear stress compared to the other samples. At 96 h fermentation, NF SPRO also showed the highest peak time (5.14 min) even though it was not significantly different from NFWT, NFS and NF SPRO. Based on the lowest peak time, NFZ and LFZ at 0 and 96 h of fermentation will cook faster with less energy consumed, thereby saving cost and time compared to other samples. Except for NFZ, peak times for NF samples at 96 h fermentation were slightly higher than the values determined for LF samples. This may be due to the conversion of starch to simple sugars due to fermentation by the microorganisms causing a decrease of the stability of the starch materials.
Due to the cooking process of the fufu flour, small amounts of aromatic compounds were found with exception of the acetic acid, which increased during the process of fermentation. Also, the drying process to obtain fufu flour could have driven off the volatiles which give the characteristic offensive odor of traditionally processed fufu.
Adv Food Technol Nutr Sci Open J. 2016; 2(1): 9-18.doi: 10.17140/AFTNSOJ-2-126
