The Synergistic Effect of Nail, Linear Alkyl Benzene Sulphonate and Trona on the Rate of Fermentation of Cassava for ’Fufu’.
Salami L., Odunlami M.O., Adedeji A.O., Olafadehan O.A.

ABSTRACT
The effect of some process variables on the rate of cassava fermentation for ‘fufu’ production was investigated. The rate of acidification of the fermenting root increased with time for all observations as indicated in pH values and total titratable acidity. Generally, nail and trona have positive effect on the rate of cassava fermentation. In set A, the pH values of control sample at zero hour were higher than that of decanted homogenate solution. This was attributed to a more stable condition (enzyme concentration) within the tubers. This was a common observation throughout the period of the experiment. In set B, there was no positive effect of the combination of research materials. Varied concentration of the research materials did not favour the culture and activity of linamarase due to increased alkaline concentration in trona and linear alkyl benzene sulphonate (LABS). It was concluded that nail affected the rate of acidification of cassava root positively followed by trona. Recommendations of the research materials for ‘fufu’ production were also included.

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