Purpose: The purpose of this work was to investigate the effect of controlled starter culture fermentation on the safety and quality of cassava fufu and maize ogi.
Methods: Cassava and maize were fermented separately by submerging inside water for 72 h and 48 h, respectively, using selected starter cultures isolated from previous spontaneous fermentations. The starter cultures were determined for their rate of acid production, amylase activity, bacteriocin and hydrogen peroxide production as well as their level of antimicrobial activity. The fermented foods were investigated for the levels of cyanide reduction by the cultures, proximate and sensory properties.
Results: The starter cultures L. plantarum strain INAVEM-P1, L. plantarum strain OP, L. fermentum strain KLDS 10733 and L. fermentum strain 1 for cassava fermentation and L. plantarum strain 6225118, L. plantarum strain OP and L. fermentum strain IMAU82114 for maize fermentation were used. They demonstrated high antimicrobial activities indicated by their zones of inhibitions against test organisms. Initial cyanide content of the cassava was 25.4 ppm. Mixed culture fermentation significantly (P ˂ 0.5) detoxified cyanide content by 92% and reduced pH from 4.16 - 3.75 in ogi and from 4.00 - 3.63 in fufu as well as improved proximate composition and sensory properties.
Significance: Controlled fermentation of cassava for fufu and maize for ogi using mixed LAB starter cultures with suitable technological properties ensured rapid pH reduction and proper cyanide reduction hence improved the safety and quality of the products.