Project Abstract

Abstract
Cassava is a widely consumed starchy root crop in many tropical regions, providing a significant source of carbohydrates in the diet. Processing cassava into flour is a common practice to increase its shelf life and versatility in cooking. Fermentation is a crucial step in cassava flour production, as it helps reduce the cyanogenic compounds present in raw cassava, improves the flavor, and enhances the nutritional quality of the flour. This study aimed to investigate the effect of fermentation time on the quality characteristics of cassava flour. Freshly harvested cassava roots were processed into flour using traditional fermentation methods, with fermentation times ranging from 0 to 72 hours. The samples were analyzed for moisture content, cyanide levels, pH, total titratable acidity, color, and sensory attributes. The results indicated that as the fermentation time increased, there was a gradual reduction in cyanide levels due to the enzymatic breakdown of cyanogenic glucosides. The moisture content of the flour decreased with longer fermentation times, which could be attributed to water loss during the fermentation process. The pH of the flour decreased initially and then stabilized, while the total titratable acidity increased with longer fermentation times, indicating the production of organic acids during fermentation. Color analysis showed that the flour became lighter with increased fermentation time, which could be due to the breakdown of pigments or Maillard reactions occurring during fermentation. Sensory evaluation revealed that cassava flour fermented for 48 hours had the most desirable attributes, including aroma, taste, texture, and overall acceptability. In conclusion, fermentation time significantly influenced the quality characteristics of cassava flour. Longer fermentation times led to reduced cyanide levels, changes in moisture content, pH, acidity, color, and improved sensory attributes. The findings of this study provide valuable insights for optimizing the fermentation process in cassava flour production to enhance its quality and consumer acceptance. Further research could focus on exploring different fermentation techniques or microbial inoculants to improve the efficiency and consistency of cassava flour fermentation.

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