Optimizing agbelima production: varietal and fermentation e ect on product quality

Abstract

The variety of cassava used for processing has been shown to in¯uence the physico-chemical, functional and other quality char- acteristics of some cassava products. Thus, the e ects of varietal di erences and fermentation time on some quality indices of agbelima, a fermented cassava product, was investigated with the objective of optimizing production. Three improved cassava varieties, TMS 4(2)1425, TMS 50395, TMS 30572 and two local varieties, Bosomensia and Biafra were investigated at fermentation times of 0, 24, 48 and 72 h. Quality parameters assessed included total titratable acidity, pH, textural properties and colour char- acteristics. All the parameters were signi®cantly (P 4 0.01) a ected by both varietal di erences and fermentation time. The inter- action between varietal di erence and fermentation time were also highly signi®cant (P 4 0.01) for all the parameters assessed. The results of this study show that the selection of cassava varieties for processing and the duration for fermentation are critical to the quality of the ®nal agbelima product. # 2000 Elsevier Science Ltd. All rights reserved.