Preparation of Sample
Freshly harvested cassavas tubers were manually peeled washed (based on the quantity specified in RSM design) and steeped in water base. At every 24 hr the water was decanted and replaced with fresh water in order to reduce the odour. At completion of fermentation period for each of the runs as presented in (Table 1) the water was decanted, the soft wet mash was packed into Hessian sack and the water was allowed to drain off using FUTA screw jack to produce a wet ‘pupuru’ cake which was pulverized and sifted on a raffia of pore mesh size of 30 mm to remove the shaft and fibre. Another sample was prepared using traditional method of preparing “pupuru” which was used as control, according to the method of [7].