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VOL. 6, ISSUE 2 (2021)
Nutritional enrichment of Lafun: An African fermented cassava food, using Lactobacillus plantarum and Saccharomyces boulardii
Authors
Abosede O Fawole, Adelodun L Kolapo, Samuel K Omotoso, Gbemisola O Onipede, Oluwatoyin O Bolarinwa
Abstract
Lafun is one of the regularly consumed fermented cassava food in many parts of West Africa, though it is nutritionally inferior in terms of protein and mineral contents. In the present work, the possibility of nutritional enrichment of lafun by controlled fermentation of cassava root tuber using Lactobacillus plantarum and Saccharomyces boulardii was carried out. Three samples of lafun were produced using the two organisms as monoculture and mixed culture while the fourth sample that was obtained from spontaneous fermentation served as control. The pH and titratable acidity (TA) (mg lactic acid/g ) of the fermenting roots were measured at 0th and 72nd hour of fermentation. Standard methods were used for the determination of proximate parameters such as crude protein, ash, lipids, crude fibre, moisture content and carbohydrate. All samples were analysed for phosphorus, calcium, magnesium, potassium, sodium, manganese, iron, copper, and zinc. The pH changes observed for Lactobacillus plantarum fermentation (LPF), Saccharomyces boulardii fermentation (SBF), mixed culture fermentation (MCF) and spontaneous fermentation (SF) were from 6.2 to 4.3, 6.2 - 5.3, 6.1 - 4.6, and 6.2 - 4.9 respectively while the TA increased from 0.6 in all samples to 9.9, 3.6, 8.4 and 7.0 in LPF, SBF, MCF, and SF respectively. Lafun sample obtained from SBF had significantly higher (p < 0 .01) proximate values (protein: 1.70%; ash: 15.20%; crude fibre: 5.80%) than those obtained from SF (protein: 1.25%; ash: 12.42%; crude fibre: 1.41%), LPF (protein: 1.13%; ash: 2.26%; crude fibre: 3.14%), and MCF (protein: 1.60%; ash: 11.53%; crude fibre: 4.22%). Of all the four fermentation setups, SBF had the highest P (0.07%), Ca (0.80%), K (1.86%), Mn (10.39 ppm), Cu (4.42 ppm), and Zn(16.91 ppm) contents. This study shows a potential for nutritional improvement of lafun using Saccharomyces boulardii as starter culture.
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Pages:55-59
How to cite this article:
Abosede O Fawole, Adelodun L Kolapo, Samuel K Omotoso, Gbemisola O Onipede, Oluwatoyin O Bolarinwa "Nutritional enrichment of <em>Lafun</em>: An African fermented cassava food, using <em>Lactobacillus plantarum</em> and <em>Saccharomyces boulardii</em> ". International Journal of Food Science and Nutrition, Vol 6, Issue 2, 2021, Pages 55-59
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