Advanced Journal of Microbiology Research

Advanced Journal of Microbiology Research Vol. 2015

Available online at http://internationalscholarsjournals.org/journal/ajmr

© 2015 International Scholars Journals

Full Length Research Paper

Effect of particulate materials on lactic fermentation of new local white variety cassava (“Bianbasse”) using both spontaneous and starter culture

I. A. Adetunde¹*, A. A. Onilude² and L. A. Adetunde³

¹University of Mines and Technology, Department of Mathematics, Tarkwa, Ghana.

²University of Ibadan, Department of Botany and Microbiology, Ibadan. Oyo State, Nigeria.

³University for Development studies, Faculty of Applied Sciences, Department of Applied Biology, Navrongo Campus, Ghana, UER.

Accepted 9 September, 2014

Abstract

The effect of particulate materials on lactic fermentation of cassava using both spontaneous and starter culture - Lactobacillus plantarum was investigated. The mean value counts during spontaneous fermentation, the total dissolved loads in all the samples, the total reducing sugars of all samples, the microbial loads in all the samples, the contents of crude protein, crude fibre, ash contents, ether extract, phytic acid and tannin were determined. All samples had an increase in lactic acid bacteria counts through out the fermenting time of 72 h than total bacteria counts in all samples. Sample A had the highest counts of lactic acid bacteria but total bacteria counts in sample A showed decrease in their counts. Sample C had an increase in both lactic acid bacterial and total bacteria counts. Other samples with added particulate materials showed corresponding increase in lactic acid bacteria counts compare to total bacteria counts. There was corresponding increase in total dissolved solids of sample containing varying concentrations of particulate materials ranging from 300 - 2500 mg/l. Total reducing sugar content for the samples ranged from 3.0 - 6.4 mg/l. Sample A had the highest total reducing sugar of 6.4 mg/l at 72 h of fermentation while sample C had the lowest value of 4.8 mg/l. Sample A inoculated with starter culture and other samples with supplemented materials, sample A₁, A₂ and A₃ had an increase in crude protein, crude fibre, crude fat/ether, phytic acid and tannin content than sample C which was not inoculated.