Effect of Co-fermentation of Cassava and African Yam Bean on some Compositional and Sensory Properties of Pupuru

Abstract

Aim: Consumption of pupuru (a cassava based food) is on the increasing trend in most parts of Nigeria, hence the need to improve the nutrients with under-utilised legume, African yam bean (AYB). The aim of this work was to co-ferment cassava and AYB at varying proportion and processed to pupuru flour. Study Design: Randomised Block Design was used in this study to assess the influence of different substitution levels of AYB on the properties of pupuru flour and the meal prepared from it. Methodology: The cassava roots were washed, peeled and grated to mash while the AYB was boiled, decorticated and milled into slurry. The AYB slurry was co-fermented with the cassava mash at different substitution level (0, 10, 20, 30 and 40%) and processed to pupuru flour. The 0% served as control (100% cassava). Samples of pupuru flour were evaluated for proximate composition, mineral and anti-nutritional contents. Meal (stiff dough) prepared from the flour was subjected to sensory evaluation. Data obtained were subjected to statistical analysis using SPSS software package. Results: The protein content ranged from 2.9 to 38.68%. The bulk density, swelling capacity, water absorption capacity ranged from 0.72% - 0.86%, 245.56% – 351.84%, and 191.01% - 255.36% respectively. The oxalate, tannin, phytate, and cyanide contents were in the range of 80.00-175.00 mg/100g, 24.55-73.70 mg/100g, 1.34–3.85 mg/100g, and 0.29-0.58 mg/100g respectively. The sensory attributes of pupuru meal indicated a significant difference (p < 0.05) among the samples, with 100% cassava pupuru been the most preferred in terms of taste and general acceptability.