Physicochemical and Sensory Analysis of Fermented Flour “Kumkum” from Three Improved and One Local Cassava Varieties in the Adamawa Province of Cameroon

Abstract: Physicochemical properties and sensory evaluation of fermented flours “kumkum ” obtained from three improved and one local cassava varieties were carried out. The varieties were from five localities of the Adamawa province, namely: Simi, Tibati, Tignère, Lokoti and Ngaoundal. Moisture, ash, crude fiber, starch content, cyanogenic glucosides and swelling ability were studied. The results showed that variety 8017 had higher moisture content than varieties 4115, 2425, and the local variety “gangbadaa”. Variety 8017 had the highest ash content while the local variety had the lowest. On the other hand, the local variety had the highest starch content while varieties 4115 and 2425 had approximately the same. Variety 4115 was richer in crude fibre than the varieties 8017 and 2425. Variety 4115 had the highest water retention capacity and consequently the highest swelling ability. The “gangbadaa ” had a low water retention capacity, a low swelling ability and the lowest bulk density. Variety 2425 had the highest cyanide content than all the other varieties. On the other hand variety 4115 had the lowest cyanide content. The sensory evaluation test indicated a significant difference (p<0.05) between the different varieties in terms of taste, colour, odour, and texture. The “gangbadaa”, the local variety, was highly appreciated for its colour, texture and flavour. Variety 4115 was the least appreciated for the above parameters. This may be a clear indication that even though the improved cassava varieties are disease resistant and have high yield potentials, the local population may no