Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (<i>Manihot esculenta Crantz</i>)

Abstract

Bobolo is a thick fermented, popular traditional food, derived from cassava (<i>Manihot esculenta Crantz</i>) in Cameroon. The physical, sensory, chemical and microbiological characteristics of Bobolo were analyzed, in order to identify the suitable cassava varieties and the local fermentation method with the best nutritional and industrial properties. The range of L* (lightness / darkness), a* (redness / greenness), b* (yellowness / blueness) were 75.00±0.65-80.07±0.60, 3.7±0.57-4.90±0.60, 11.9±08-17.2±0.75 respectively. Sensorial characteristics (color, pasting, and global quality) evaluation reveal that Bobolo made with aerobic fermentation with ferment had the best characteristics and independent of varieties. The campo varieties presented superior characteristics compared to the other varieties. Bobolo of different varieties and the same processed cassava products had an average range of moisture content (40.85±0.91 – 44.36±0.33%), carbohydrates (38.72±0.66 – 40.91±1.12%), protein (1.18±0.04 – 1.44±0.01%), total fat (4.02±0.05 – 4.38±0.14%), crude fiber (1.71±0.05 – 2.77±0.15%), ash (0.28±0.05 – 0.36±0.02%) and cyanure (4.28±0.22 – 6.49±0.12mg/kg) and where they varied significantly between products and variety. The mineral analysis result in the Bobolo samples ranged 0.04±0.00 - 0.07±0.00 mg/100 g Ca, 0.07±0.00 – 0.10±0.00 mg/100 g Mg, 0.74±0.05 – 0.88±0.04 mg/100 g K, 7.82±0.87 – 11.96±1.00 mg/100 g Na, 5.7±0.14 – 8.7±0.14 ug/g Zn and 15.37±0.18- 21.15±0.77 ug/g Mn respectively. The Bobolo produced contained more mesophilic total flora and molds and yeasts and was absent from <i>Eschericha coli, Staphylococcus aureus, Clostridium </i>spp.<i> Bacillus cereus </i>and<i> Salmonella </i>spp. Therefore, the types and varieties of cassava fermentations influence the quality of Bobolo.