Enhancing the nutritional quality of fufu with a starter culture
1 Department of Microbiology and Biotechnology, First Technical University, Ibadan, Oyo, Nigeria.
2 Department of Nutrition and Health Sciences, Universidade Federal de Vicosa, Brazil.
3 Institute of Ecology and Environmental Studies, Faculty of Science, Obafemi Awolowo University, Ile-Ife.
4 Food Microbiology Unit, Department of Microbiology, Obafemi Awolowo University, Ile-Ife, Nigeria.
5 Genetics and Molecular Biology Laboratory, Department of Biology, College of Science and Technology, Texas Southern University, USA.
Research Article
GSC Biological and Pharmaceutical Sciences, 2024, 26(03), 092–102.
Article DOI: 10.30574/gscbps.2024.26.3.0082
Publication history:
Received on 26 January 2024; revised on 11 March 2024; accepted on 14 March 2024
Abstract:
This study investigates the nutritional enrichment of fufu, a staple African food, by controlling the fermentation of cassava root tuber using a starter culture. Lactic acid bacteria (LAB) were isolated from fermented cassava and analyzed for their technological properties. The physicochemical parameters, proximate and antinutrient content of the fufu samples were determined by standard analytical methods. Twelve LAB were identified as Lactobacilli plantarum (42%), L. acidophilus (25%), L. fermentum (17%), L. brevis (8%), and L. mesenteroides (8%). The LAB isolates produced lactic acid, diacetyl, and hydrogen peroxide ranging from 1.90-2.90, 1.30-2.10, and 1.10 -2.90 mg/mL respectively. Lactobacillus plantarum (FF8) was selected as a starter culture due to its exceptional ability to produce antimicrobial substances, leading to higher yields of lactic acid, diacetyl, and hydrogen peroxide, reducing the fermenting medium's pH. The pH changes in starter-induced fermented fufu (SIFF) and spontaneous fermented fufu (SFF) samples from 0 to 96 hours were 7.10 - 2.60 and 7.10 - 3.30, respectively, while the Total Titratable Acidity (TTA) increased from 0.71-1.79 and 0.28-0.51, respectively. Starter-induced fermented fufu (SIFF) has higher protein, fat, sodium, potassium, iron, zinc, phosphorus, and Vit. C, B1, and A content of 2.93, 0.23 (%) 596.4, 270.9, 8.93, 1.67, 296.67, 5.28, 0.24, and 0.31 (mg/100g) respectively, compared to spontaneous fermented fufu and a significant decrease in antinutrient content, such as cyanide, saponin, and phytates of 0.05, 0.16, and 0.06 (mg/100g), respectively. The study found that L. plantarum FF8 used as a starter culture, improves the nutritional value of fufu and reduces anti-nutrients, suggesting potential health benefits for consumers.
Keywords:
Cassava; Fermentation; Fufu; Lactic acid Bacteria; Starter culture
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