Studies of the Effect of pH on the Fermentation of Cassava (Manihot Esculenta) Tubers

Abstract

The effect of the difference in the acidity or alkalinity on fermentation of cassava tubers has been studied. The study was carried out by monitoring the rate of fermentation of the cassava samples at pH 5, 7, 9, and 11, and assessing the organoleptic properties and the physico-chemical properties of the final processed fufu samples from the fermented tubers. Cassava tubers was peeled, washed, chopped into bits and retted at different pH of 5, 7, 9 and 11 and were labeled as sample A. B, C and D respectively. The rate of fermentation was monitored by measuring the volume of gas evolved. After 45 hours of fermentation, it was observed that the rate of fermentation increased with increase in pH and this led to significant reduction in the smell Results obtained for proximate analysis of the samples show that moisture, carbohydrate, ash, ether extract, crude protein and crude fibre contents were of the range; 68.67-72.00, 21.19-23.94, 0.33, 0.36-0.45, 0.53-0.7, and 5.5-6.00% for samples A, B, C, and D respectively, inferring that pH does not significantly affect the overall physico-chemical properties of the processed fufu samples. Summarily, pH only affects the rate of fermentation of cassava, the smell and not the rest organoleptic and physico-chemical properties of the processed fufu samples.