Sensory and microbiological evaluation of fufu prepared traditionally and with lactic acid bacteria isolates
July 9, 2025
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| Article Title: | Sensory and microbiological evaluation of fufu prepared traditionally and with lactic acid bacteria isolates |
| Authors: | Richard-Olebe T.C., Osesusi A.O., Banwo K., Sanni A.I. |
| Affiliation: | National Agency for Biotechnology Development (NABDA), Southwest zonal centre, University of Ibadan, Oyo State, Nigeria Department of Microbiology, Federal University of Technology, Akure, Nigeria Department of Microbiology, University of Ibadan, Nigeria |
| Abstract: | Lactic acid bacteria (LAB) metabolites possess notable antimicrobial properties. Laboratory fermentation of retted cassava for the production of fufu was carried out. Lactic acid and hydrogen peroxide were quantified. Starter cultures were developed antagonistic activities against spoilage moulds. Sensory evaluation was carried out. Lactobacillus plantarum was the most predominant, while Pediococcus acidilactici was the least among the isolates. Lactobacillus plantarum 1M91 had the highest lactic acid production of 18.37 mg/ml and hydrogen peroxide of 0.015 mg/ml production at 48 h. Lactobacillus fermentum 1M92 gave the best antagonistic activity (12.0) mm against Aspergillus niger. Lactobacillus plantarum 1M91 and L. fermentum 1M92 were used singly and in combination for controlled fermentation of fufu. The fufu prepared using starter cultures had a longer shelf life than the traditionally prepared fufu. |
| Keywords: | Lactic acid bacteria, Fufu, Biopreservation, Metabolites, Starter cultures. |
| *Correspondence: | Adebayo Olawande Osesusi, Department of Science Laboratory Technology, Ekiti State University, Ado-Ekiti, Nigeria, Tel. +2348028252005, email: adebayo.osesusi@eksu.edu.ng |
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