EFFECT OF LOCAL CASSAVA FERMENTATION METHODS ON FUNCTIONAL, PASTING AND SENSORY PROPERTIES OF LAFUN

The effects of two fermentation methods (fixed and unfixed methods) and fermentation periods (48h, 72h, 96h) on the HCN content, texture, colour, flavour, water retention capacity, bulk density and rheological properties of lafun were studied. Result obtained showed that the HCN content of lafun obtained through the method of leaving fermentation water was significantly lower (0.006%-0.004%) than when the fermentation was changed regularly (0.014%-0.010%). On the other hand bulk density and water retention capacity were significantly higher in lafun processed by method of leaving the fermentation water constant (bulk density 1.742g/cm3–1.823g/cm3), (water absorption capacity (0.607gg-1– 1.271gg-1). It was also observed that the longer the period of fermentation, the higher the values for the bulk density and water absorption capacity. Texture, appearance and flavour were not significantly different in lafun processed from the two fermentation methods but there was a significant difference in the periods used for the fermentation with the ones fermented for longer period being more preferred