Effect of cassava variety and processing methods on the performance of ‘kudeme’ in agbelima production

Abstract

Kudeme, a traditional inoculum used in fermenting cassava for the production of agbelima may be prepared from different cassava varieties and by different processing methods. The effects of these two variables on the performance of kudeme were studied using three cassava varieties and three processing methods. Performance was measured as a function of the ability of kudeme to improve texture, colour and flavour of agbelima. Both cassava varietal difference and processing method affected significantly (p < 0.01) the performance of kudeme. The ‘Bosomensia’ variety of cassava and the ‘Blanching’ method for the processing of kudeme gave the best results. The interaction between the two variables also significantly (p < 0.05) affected the performance of the kudeme. The cassava variety / processing method combinations which gave the best performing kudeme samples were the Blanched Bosomensia (BBN), Blanched Biafra (BBF) and the Toasted Bosomensia (TBN) in descending order of performance. These results serve as a useful guide in selecting cassava varieties and processing methods for preparing kudeme and constitute a significant step in optimizing the production process of agbelima