1. INTRODUCTION
Cassava (Manihot esculenta) Crantz is one of the most important
root crops in most tropical countries and it is estimated that foods
processed from cassava roots are staple for over 500 million people in
the tropics [1]. By this fact cassava plays a significant role in
alleviating food crises in Africa. Its cultivation and processing
provide household with food security, income and employment
opportunities for this great number of people in Africa, Asia and the
Americas. A wide variety of food products are prepared from cassava, one
of such is ‘pupuru’. Based on the processing method of ‘pupuru’
it is different from other cassava fermented product like garri,
‘lafun’, ‘fufu’ and ‘akpu’ [2]. ‘Pupuru’ is a traditionally
fermented, smoked-dried cassava food commonly consumed in some parts of
South-Western and Middle belt areas of Nigeria where it is commonly
referred to as “Ikwurikwu”. It originated from the Ilaje people of the
riverine area of Ondo State [3]. The smoking of the fermented
cassava mash makes “pupuru” processing unique. The fermented cassava
mashed is moulded into balls and dried using smoked heat which is
believed to impact some characteristics flavour and aroma to this
product [3,4].
Fermentation is an important aspect in the production of cassava
product. Study has shown that application of fermentation had reduced
anti-nutrients and increased the safety of those products. The activity
of lactic acid bacteria on the carbohydrates of the cassava root has
been attributed to the acid production during cassava fermentation
[5]. As a result of the several microbes and enzymes such as
polygalacturonase, pectinase and cellulase with tissue degrading
activities associative interaction of tissue softening is produced
[5]. The long fermentation time resulted in flavour addition.
Cassava roots contain high level of cyanide depending on the variety,
which on consumption is capable of inducing acute poisoning and chronic
dietary consumption problems associated with the central nervous system
and cardiovascular system. However proper fermentation process is
capable of reducing the cyanide content because it ensures efficient
breaking away of the cyanogenic glucoside thus releasing cyanogens
component and consequently making it safe for consumption. Therefore,
there is need for proper fermentation process in order to minimize
toxicity of the product. There is dearth information on optimization of
fermentation conditions for pupuru.