Determination of Starter Cultures (Organisms) in Fermentation of Cassava (Manihot esculenta), Used for Fufu Production

Abstract

Fufu is a traditional Nigerian fermented cassava food product. Due to the production of objectionable odor, fermentation was done in the Laboratory using improved techniques. Sweet white, Yellow, bitter cassava varieties were used. Since a wet fufu mash is a product of the activities of various microorganisms, this study was aimed at determining the contents of the cassava mash for several days. The microbial, chemical and sensory changes during the fermentation were determined. Microbial counts were higher as retting progressed, but reduced at completion. Heterotrophic bacterial counts decreased from 2.65-2.46Log10CFU/mL, for sweet variety, but increased from 1.95-2.27 Log10CFU/mL for bitter variety; 2.28-2.59 Log10CFU/mL for yellow variety on Nutrient agar. Coliform counts decreased from 2.56 to 2.28Log10CFU/mL for sweet variety, but increased from 2.32 - 2.55Log10 CFU/mL for bitter variety, from 2.30 - 2.49Log10 CFU/ mL, for yellow variety on MacConkey agar and from 1.91 - 2.41Log10CFU/mL, for sweet variety, from day 2; 1.91- 2.23 Log10CFU/Ml, for bitter variety, from day 3), and 2.10 – 2.32 Log10CFU/mL (for yellow variety from day 3) for Fungi on SDA. The dominant Starter organisms were a mixed population of heterotrophic bacteria, Bacillus spp, yeasts and mould. Protein content of the sweet variety increased from 0.3- 5.25% and the yellow variety from 0.2- 4.375%, their cyanide contents reduced from 2.7- 0.01 mg/kg and from 4.3 - 0.04 mg/kg respectively, showing loss of hydrogen cyanide. Cyanide content of bitter variety remained 10.6mg/kg at the end of fermentation, since there was neither retting nor loss of hydrogen cyanide. The pH of the product reduced as the fermentation progressed. Sensory evaluation of the fermented samples accepted all the samples, but liked most, the sweet white variety. The bitter variety was not assessed because it did not ferment even on day 5. These organisms can be used as starter cultures to improve the protein content of fufu, and reduce the cyanide content to minimal level which makes it safer for consumption.

Microbial evaluation of cooked fufu sold in some major markets in Owo metropolis, Ondo state, Nigeria

“…Lactobacillus, Streptococcus, and Saccharomyces were isolated from all markets, and similar findings have been reported by investigators working on different cassava products from Nigeria (Adetunji et al, 2017;Adegbehingbe, 2019;Dike-Ndudim, 2022). They are frequently linked to market workers' cleanliness (Adetunji et al, 2017).…”

“…A total number of 20 bacteria strains and 4 strains of yeasts belonging to 9 and 2 genera respectively were identified. The number of bacteria and yeast isolates identified in this study is higher than that reported by Adebayo et al (2014) Adebayo et al, 2014;Adegbehingbe et al, 2019;Dike-Ndudim et al, 2022).…”

“…It is usually sold in transparent nylon bags or sold in restaurants and taken with favorite soup. Fufu is ranked next to garri among the fermented cassava products in the southern part of Nigeria (Adegbehingbe et al, 2019;Dike-Ndudim et al, 2022).…”

“…Several countries' surveillance and monitoring team shows that foodborne diseases is increasing all over the world. Fufu, like other food products, has the potential to encourage the growth of both non-pathogenic and pathogenic organisms Dike-Ndudim et al, 2022). These microbes may be introduced directly via; poor personal hygiene, inadequately sterile and cleaned cooking utensils and equipment (such scoop [igbako in Yoruba], mortars, and pestles), storage and cooking temperatures, flies and other insect pests perching on uncovered parts and hawking; are sources and practices that can introduce contaminants to fufu.…”

Variations in micronutrient concentrations and retentions in fufu made from yellow-fleshed cassava as a function of genotype and processing methods

“…Previous studies explored conventional (odorless) processing methods to produce fufu flour, most notably for convenience and storage stability ( 10 , 22 ). Fufu is prepared by fermentation of cassava roots in water followed by sieving, dewatering, pressing, and cooking of the fermented paste or flour ( 10 , 23 ). This study ascertained the retention of these nutrients during fufu processing using traditional and conventional processing methods.…”