Effect of different cassava varieties and processing methods of some characteristics of `kudeme` an inoculant for `agbelima` production

Abstract

Kudeme is a traditional inoculant used in fermenting cassava production of agbelima (fermented cassava dough), a traditional Ghanaian fermented cassava food. It helps to improve the texture, colour and flavour of the agbelima. The effect of different cassava varieties and processing methods on some chemical and microbiological characteristics of kudeme were studied. Significant differences (p < 0.01) were observed in the chemical characteristics of kudemes prepared by the different processing methods. No significant differences were observed in microbial load of kudemes. Differences in cassava variety significantly affected the pH total acidity, Chroma (C*) (p<0.01) and value (L*) (p<0.05) of the kudemes but no significant effect on the Hue angle (Ho) and the microbial load. The interaction between cassava variety and processing method significantly affected the parameters monitored with the exception of microbial load. These observations may have effects on the quality of agbelima produced from the different `kudeme` types