Effect of fermentation agents on the pH, tta and microbial composition of <i>Fufu</i> dough
E.C. Ogbete,
M.E. Ogbonnaya,
M.A. Ofoeze
Abstract:Fufu, a product of cassava has been adulterated by processors. They add toxic substances to the soaked roots to fasten the fermentation days and make quick money. There is need to evaluate the effect of these fermentation agents on the microbial, pH and total titratable acidity (TTA) of the fufu dough. Fufu dough was produced with fermentation agents; kerosene, detergent and palm ash and also with a control without agent. They were wrapped in polyethylene bags, stored at ambient temperature and evaluated fo… Show more
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