Abstract:
The study was carried out to establish the effect of brine at different concentration (10%, 15% and 20%) on the quality of‘fufu flour’. The tubers were peeled, washed and soaked in brine at different concentrations of 10%,15%,20% and water without brine . All the samples were allowed to ferment naturally for 96 hours at room temperature (25°C ± 1) and processed into “fufu” flour. Microorganisms were isolated and identified every 24 hours during fermentation using standard microbiological methods. During fermentation the changes in pH, hydrogen cyanide and total titratable acidity were determine. The proximate composition and selected mineral, functional properties of the fufu flour samples were determined. Sensory qualities of the fufu flour were determined. A total of nineteen (19) different microorganisms were isolated during the fermentation. The following microorganisms were isolated; Lactobacillus plantarum ,Lactobacillus buchnerri, Lactobacilluscasei, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus cellobiosus, Esherishia coli, Enterococcus aerogenes,Saccharomyces cerevisiae, Candida sp,Bacillus subtillus, Corynabacterium sp. and Bacillus coagulans.Fermentation reduced pH (5.98±0.01-4.87±0.01), hydrogen cyanide (75.50±0.01-22.17±0.06) and total titratable acidity (0.1±0.021-0.3±0.042). The quality of fufu fermented in 10% brine fermented sample had the best qualities and was generally acceptable.
