Physico-Chemical and Sensory Evaluation of Cooked Fermented Protein Fortified Cassava (Manihot Esculenta Crantz) Flour
Journal Title: Advances in Food Technology and Nutritional Sciences - Open Journal - Year 2016, Vol 2, Issue 1
Abstract
Background: The aim of this study was to investigate the effects of fermentation with Lactobacillus plantarum strain 6710, on protein- and pro-vitamin A-fortified and wild type cassava flours for production of cooked fufu. Results: Physico-chemical analysis of fufu flour and cooked fufu were accomplished. Pasting properties determined that non-inoculated zeolin fortified cassava flour at 0 h of fermentation will cook rapidly due to its low pasting temperature. Volatiles such as acetic acid, hexanal, nonanal and decanal were detected in most samples. A trained sensory panel determined no impact of sample type on cooked fufu aroma. Conclusion: This study showed that it is possible to make a product similar to cooked fufu with protein and/or pro-vitamin A fortified cassava flours inoculated with Lactobacillus plantarum.
Authors and Affiliations
Joseph R. Powers
Keywords
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- EP ID EP546232
- DOI 10.17140/AFTNSOJ-2-126
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