Quality assessment of fermented cassava dough (agbelima) on Ghanaian markets

Abstract

In order to provide baseline data for developing standards for cassava fermented dough (agbelima) and standardizing the production process, an investigation was conducted to determine the extent of variation in certain quality indices of agbelima from various selected markets. Objective assessment of the chemical, textural and colour indices of twenty samples of agbelima purchased from five different markets were carried out. Significant differences in moisture content (p < 0.01), pH (p < 0.01), uniformity index (p < 0.01) and a* (p < 005) were observed between samples from different markets. No significant differences were observed with respect to total titratable acidity. starch coment, fineness modulus, average particle size and the other colour parameters. Variations between samples [rom the same markets were very minimal except [or the uniformity index which showed wide variations