MICROBIAL, MINERAL AND PROXIMATE CONTENT OF CASSAVA TUBERS (MANIHOT ESCULENTA CRANTZ) STEEPED IN WATER FROM DIFFERENT SOURCES FOR FUFU PRODUCTION

Abstract

The microbial, mineral, proximate and antinutrient content of cassava tubers fermented with water from different sources and processed into fufu was assessed. This was done by fermenting cassava tubers using water from five different sources (well, boiled, distilled, stream, tap) for five days. The microbial, mineral, proximate and antinutrient contents of the fresh cassava tuber, fermented cassava tubers and ready-to-eat fufu were determined. The microorganisms isolated during the fermentation period were Lactobacillus acidophilus, Lactobacillus fermentum, Lactobacillus bulgaricus, Bacillus spp, Pseudomonas spp, Staphylococcus aureus, Penicillium spp, Aspergilius spp, Saccharomyces spp, Candida spp, Mucor mucedo, Leptographium spp, Gonatobotrium apiculatum, Ramulispora spp, and Rloeckera apiculata. Mineral analysis shows a decrease in the mineral content of fermented cassava tubers with the magnesium content of the fresh cassava tubers which reduced from 428.53ppm to 309.21ppm for tubers fermented with stream water, 230ppm for tubers steeped in tap water, 288.46ppm for tubers fermented with boiled water, 228.52ppm for tubers fermented with distilled water. The proximate analysis conducted revealed that cassava tubers fermented with tap water had the highest protein content (2.55%) while cassava tubers steeped in boiled water had the highest carbohydrate content (24.05%), Antinutrient content decreased after fermentation with tubers fermented with tap, stream and boiled water having the lowest cyanide content (2.44Mg) while fufu made with tap water had the lowest cyanide content (1.90Mg). The sensory evaluation conducted on the fufu showed that fufu prepared from cassava tubers fermented with distilled, tap and well water were most preferred in terms of taste, texture, aroma and appearance while fufu made with cassava tubers fermented with boiled water had the highest dislikes. Cassava tubers steeped in tap water retained more of the nutrients with minimal antinutrient content and may therefore be recommended for fermentation of cassava tubers for fufu production