Optimizing agbelima production: varietal and fermentation effect on product quality

The Variety of cassava used for processing has been shown to influence the physico-chemical, functional and other quality characteristics of some cassava products. Thus, the effects of varietal differences 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 characteristics. All the parameters were significantly (P less than or equal to 0.01) affected by both varietal differences and fermentation time. The interaction between varietal difference and fermentation time were also highly significant (P less than or equal to 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 final agbelima product. (C) 2000 Elsevier Science Ltd. All rights reserved.