Abstract

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Lafun, a fermented cassava product, confronts challenges in terms of product quality and safety as a result of spontaneous fermentation systems. To resolve these issues, a production method utilizing starter cultures was developed. Lactic acid bacteria were isolated from fermented cassava and screened for their technological properties. The physicochemical parameters, proximate and antinutrient content of the control fermented Lafun samples were determined by standard procedures. A total of twelve (12) lactic acid bacteria were obtained and identified as Lactobacillus plantarum (41.67 %), Lactobacillus. salivarius (25.00 %), Lactobacillus kalixensis (25.03 %) and Lactobacillus pentosus (8.3 %). Lactic acid, diacetyl and hydrogen peroxide produced by lactic acid bacteria isolates ranged from 0.06 – 11.70 1.40 – 2.50, and 0.30 - 2.00 (mg/mL) respectively. The pH of the controlled and spontaneous fermentation of cassava ranged from pH 7.20 -3.60 and pH 7.10 – 4.30 and total titratable acidity (TTA) ranged from 1.27 -1.9 and 0.61- 1.55 respectively. Controlled fermented lafun with L. plantarum (LF 7) as starter culture had significantly higher (p < 0 .05) protein, fat, sodium, potassium, iron, zinc, phosphorus, vitamins C, B1, and A while containing lower cyanide, saponin, and phytates 0.10, 0.20, 0.01 mg/g respectively. The study concluded that L. plantarum has the potential to improve the nutritional value and degradation of antinutrients in fermented Lafun hence, improving food safety and quality.

Keywords: Cassava, Fermentation, Lactic acid Bacteria, Lafun, Starter culture