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Effect of fermentation time on the quality characteristic of cassava flour

 Department: Food Science Technology  
 By: usericon GodFirst  

 Project ID: 5879
   Rating:  (5.0) votes: 1
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The effect of formation time on the quality characteristics of cassava flour was accessed. Fresh cassava roots were fermented for different time intervals of 12hr, 24 hr and 36hr with an additional sample to serve as the control. Further analyses were carried out for the proximate composition and some functional properties of the flour samples produced from the various samples. The result revealed that the moisture and crude fibre content increased with fermentation time. The 36hr sample recorded the highest quantity of moisture and crude fibre (4.01% and 3.0%) respectively. The protein, fat, carbohydrate and ash contents decreased with fermentation time. The sample resulting from 12hr fermented roots recorded the highest quantity of protein, ash, fat and carbohydrate. Generally, fermentation has been proved to have a significant effect on the quality characteristic of the various flour samples. ...
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