Improvement of organoleptic quality of retted cassava products by alkali pretreatment of roots and addition of sodium nitrate during retting.
Alkali pretreatment of cassava roots before retting and addition of sodium nitrate during retting were used to manipulate the metabolism of microorganisms involved in cassava (Manihot esculenta Crantz) retting, as a method for removing the characteristic offensive odour of retted cassava products. Odour was assessed by organoleptic methods. The characteristics of fermentation of cassava by the traditional method (control) were as follows; aerobic mesophilic count (APC) on nutrient agar (NA) at 30 degrees C/48 h, attained a maximum of 2.3 x 10(7)/ml retting juice while counts on de Man Rogosa and Sharpe agar (MRS) at 30 degrees C/48 h were 1.6 x 10(8)/ml. Maximum titrable acidity was 0.062% lactic acid by weight of retting juice. Cassava was retted in 3 days and the product exhibited characteristic offensive odour. Addition of NaNO3 into retting water effectively removed odour at a concentration of 0.3 g/l. Maximum APC on NA/30 degrees C/48 h was 6.8 x 10(6)/ml. Counts on MRS/30 degrees C/48 h exceeded 2.4 x 10(9)/ml. Retting was complete in 3 days with a final titrable acidity of 0.068% of retting juice. Removal of odour likely resulted from selection of homo-fermentative lactic acid bacteria, thus producing mostly odourless lactic acid. Alkali pretreatment of roots before retting was efficacious in removing odour at a concentration of 10 g/l for 30 min. This fermentation was characterized by APC on NA/30 degrees C/48 h of 5.4 x 10(6)/ml; MRS/30 degrees C/48 h reached a maximum of only 10 x 10(4)/ml and correspondingly low titrable acidity of 0.003%. Low counts of lactic acid bacteria correlate well with the absence of odour in this sample. Both treatments did not adversely affect the detoxification process, yielding "foo-foo" with HCN levels lower than 10 mg/kg. Residual nitrates and nitrites of 30 mg/kg in the sodium nitrate-treated sample were also within the safe limits of 156 mg/kg allowed in many countries. Organoleptically improved samples were acceptable to the public.
Department of Food Science and Technology, Ebonyi State University, P.M.B., 053, Abakaliki, Nigeria.
Frank C
FC
Ogbo
D015169:Colony Count, Microbial; D004305:Dose-Response Relationship, Drug; D005285:Fermentation; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D019344:Lactic Acid / Q000378:metabolism*; D007778:Lactobacillus / Q000254:growth & development / Q000378:metabolism*; D002365:Manihot / Q000382:microbiology / Q000592:standards*; D009566:Nitrates / Q000494:pharmacology*; D009812:Odorants / Q000032:analysis / Q000517:prevention & control; D018517:Plant Roots / Q000187:drug effects; D012972:Sodium Hydroxide / Q000494:pharmacology*; D013649:Taste; D013997:Time Factors
D009566:Nitrates; D019344:Lactic Acid; D012972:Sodium Hydroxide; C031618:sodium nitrate