Effect of Fungi Fermentation on Organoleptic Properties, Energy Content and In-vitro Multienzyme Digestibility of Cassava Products (Flour & Gari)

Abstract

The present study sought to investigate the effect of fungi fermentation on the energy content, sensory quality and the digestibility (in vitro) of cassava products (flour and gari). The fungi fermented cassava products (gari and flour) were produced, by fermenting cassava mash with pure strains of some common saprophytes, namely, Aspergillus flavus, Aspergillus niger, Rhizopus oryzae and Saccharomyces spp (Baker's yeast and palm wine yeast) for 72hrs before processing into cassava flour and gari, the forms in which cassava is popularly consumed in Nigeria. Parameters determined include energy (Bomb calorimetry), digestibility (in vitro) and sensory quality by trained taste panel. The results of the study indicated that fungi fermentation of the cassava mash significantly (P < 0.05) increased the acceptability of the colour, texture, aroma and taste of the “gari”, with that of Rhizopus oryzae fermentation having the highest general acceptability. Furthermore, the results also indicated that fungi fermentation of cassava mash significantly increased (P < 0.05) the in vitro multienzyme protein digestibility of the cassava products. In view of this, fungi fermentation could be used to improve the sensory quality and protein digestibility of cassava products without any significant (P > 0.05) effect on the energy-giving role of cassava products.