Comparative Assessment of Some Traditional Fermentation Techniques for the Preparation of Akpu, a Cassava-based Food Product

摘要

Fermentation procedures for processing cassava tubers into akpu, a traditional cassava-based food product were compared in terms of changes in microbial population and biochemical parameters. Cassava tubers were cut into cubes and subjected to inoculated and un-inoculated fermentation for 96h period. Methods of fermentation affected the population of lactic acid bacteria isolated. Fermentation caused a general decrease in pH with a concomitant increase in titratable acidity but there were no significant difference (P>0.05) in pH and acidity of akpu samples. The levels of total soluble sugar of inoculated and un-inoculated fermentation showed a gradual decrease but the method of fermentation did not cause a significant difference (P> 0.05) in the sugar content of the final product. There was a significant (P<=0.05) increase in the protein content of cassava tubers inoculated with squeezed liquid from earlier fermentation preparation (38.5% for UIF; 33.3% for PIF) as compared with un-inoculated fermentation (8.33% for PCF; 16.7% for UCF). Inoculated fermentation also brought about a significant (P<=0.05) decrease in the cyanide content of fermenting cassava tubers (16mg/100g for UIF) as compared with un-inoculated fermentation (22mg/100g for PCF). Inoculated fermentation was a better procedure in terms of nutritional enhancement and cyanide reduction of the cassava-based food product.