Enhancing the nutritional quality of fufu with a starter culture

Abstract

This study investigates the nutritional enrichment of fufu, a staple African food, by controlling the fermentation of cassava root tuber using a starter culture. Lactic acid bacteria (LAB) were isolated from fermented cassava and analyzed for their technological properties. The physicochemical parameters, proximate and antinutrient content of the fufu samples were determined by standard analytical methods. Twelve LAB were identified as Lactobacilli plantarum (42%), L. acidophilus (25%), L. fermentum (17%), L. brevis (8%), and L. mesenteroides (8%). The LAB isolates produced lactic acid, diacetyl, and hydrogen peroxide ranging from 1.90-2.90, 1.30-2.10, and 1.10 -2.90 mg/mL respectively. Lactobacillus plantarum (FF8) was selected as a starter culture due to its exceptional ability to produce antimicrobial substances, leading to higher yields of lactic acid, diacetyl, and hydrogen peroxide, reducing the fermenting medium's pH. The pH changes in starter-induced fermented fufu (SIFF) and spontaneous fermented fufu (SFF) samples from 0 to 96 hours were 7.10 - 2.60 and 7.10 - 3.30, respectively, while the Total Titratable Acidity (TTA) increased from 0.71-1.79 and 0.28-0.51, respectively. Starter-induced fermented fufu (SIFF) has higher protein, fat, sodium, potassium, iron, zinc, phosphorus, and Vit. C, B1, and A content of 2.93, 0.23 (%) 596.4, 270.9, 8.93, 1.67, 296.67, 5.28, 0.24, and 0.31 (mg/100g) respectively, compared to spontaneous fermented fufu and a significant decrease in antinutrient content, such as cyanide, saponin, and phytates of 0.05, 0.16, and 0.06 (mg/100g), respectively. The study found that L. plantarum FF8 used as a starter culture, improves the nutritional value of fufu and reduces anti-nutrients, suggesting potential health benefits for consumers.