Effect of cassava varietal differences and fermentation time on the quality of agbelima

Abstract

The physico-chemical, functional, and other quality characteristics of some cassava products have been shown to be influenced by the cassava variety used for processing. The effects of varietal differences and fermentation time on the quality of agbelima - a fermented cassava product - was investigated with the objective of identifying the best cassava variety and the optinum fermentation time for agbelima production. Three improved cassava varieties - TMS 30572, TMS 50395, TMS 4(2) 1425 - and two local varieties - Bosomensia and Biafra - were investigated in fermentation trials with sampling at fermentation times of 0 h, 24 h, 48 h and 72 h. Quality parameters assessed included total titratable acidity, pH, average particle size, and colour characteristics. All the parameters were significantly affected (p<0.01) by both varietal difference and fermentation time. The interaction between cassava variety and fermentation time were also highly significant (p<0.01) for all the parameters assessed. The overall best quality agbelima samples were from TMS 30572 at 72 h, TMS 50395 at 72 h, and TMS 30572 at 48 h fermentation times in descending order of quality. These findings would serve as a useful guide in selecting cassava varieties for processing and in controlling the fermentation time for agbelima production; thereby improving the general quality of the product