Effect of fermentation time on the quality characteristic of cassava flour

Thesis Abstract

Abstract
Fermentation is a crucial process in the production of cassava flour, as it affects the quality characteristics of the final product. This study aimed to investigate the effect of fermentation time on the quality characteristics of cassava flour. Freshly harvested cassava roots were processed into flour using traditional fermentation methods, with fermentation times ranging from 0 to 72 hours. The samples obtained at different fermentation times were analyzed for moisture content, pH, total titratable acidity, cyanide content, and color attributes. The results indicated that as the fermentation time increased, there was a gradual decrease in the moisture content of the cassava flour samples. This reduction in moisture content could be attributed to the breakdown of starch granules and the release of water during fermentation. The pH of the cassava flour increased with an increase in fermentation time, indicating a gradual acidification of the samples. The total titratable acidity also increased with longer fermentation times, suggesting an accumulation of organic acids during the fermentation process. Furthermore, the cyanide content of the cassava flour decreased significantly with an increase in fermentation time. This reduction in cyanide levels is attributed to the action of endogenous enzymes that hydrolyze cyanogenic glycosides into less toxic compounds during fermentation. The color analysis revealed that the cassava flour samples became lighter in color as the fermentation time increased, which could be linked to the breakdown of pigments and other color compounds during fermentation. Overall, the results suggest that fermentation time plays a significant role in determining the quality characteristics of cassava flour. Longer fermentation times led to reduced moisture content, increased acidity, decreased cyanide levels, and lighter color in the cassava flour samples. These changes are indicative of the biochemical and physicochemical transformations that occur during fermentation, which ultimately influence the sensory and nutritional properties of the final product. Understanding the effect of fermentation time on cassava flour quality is essential for optimizing processing methods and ensuring the production of high-quality cassava flour for various food applications.