Optimization of cassava fermentation for fufu production: effects of single starter cultures

Single starter cultures were used to ferment cassava for fufu production in a process which involved steeping seeded cassava tubers in water for 96 h. The cultures used include Bacillus subtilis, Klebsiella sp., Lactobacillus plantarum and Candida krusei. Lactobacillus plantarum exhibited the highest acid producing ability, decreasing the pH of the cassava tubers from 6.0 to 3.62, with a corresponding increase in total titratable acidity (TTA) from 0.072% to 0.250% during the 96 h fermentation period. The effected changes in pH and TTA by other organisms ranged respectively from 5.03 and 0.125% for Klebsiella sp., 5.07 and 0.126% for C. krusei , to 5.20 and 0.128% for B. subtilis within the period. Lactobacillus plantarum grew better than other cultures singly inoculated. While all the cultures were found to contribute to the characteristic odour of fufu, C. krusei effected the highest perceived characteristic odour. Also, the cultures variably caused softening of the tubers, with B. subtilis showing the highest softening capability.