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2010 (Vol. 2, Issue: 2)
Article Information:

Effect of Scent Leaf (Occimum viridis) on Cyanide Content of Fermented Cassava and the Sensory Quality of its Fufu Meal

P.N. Okoh, I. Onyesom and O.E. Mokobia
Corresponding Author:  Innocent Onyesom 

Key words:  Cassava, cyanide, detoxification, fermentation, scent leaf, fermentation,
Vol. 2 , (2): Page No: 134-137
Submitted Accepted Published
2009 September, 23 2010 January, 02 2010 March, 10

One kilogram of freshly harvested cassava samples were fermented with varying amounts (1.0, 2.0, 3.0, 4.0 and 5.0 g) of scent leaf (Occimum viridis), for one to five days. The effect of fermentation with these amounts of the spice on the loss of cyanide present in cassava, and the organoleptic acceptability of the resulting fufu meal prepared from fermented product was investigated. It was observed that cassava fermentation with the spice enhanced detoxification by increasing cyanide loss during fermentation in a manner that correlates positively with the amount of spice. However, the organoleptic properties of the fufu meals were improved only at low amounts of the spice (1.0-3.0 g of the spice/kg soaked cassava). At high amounts of spice (4.0-5.0 g spice/kg soaked cassava), the fufu meals were not very much acceptable. Thus, scent leaf mills can be used to ferment cassava at amounts not exceeding 3.0 g/kg cassava to reduce cyanide content and improve acceptability of product. Since scent leaf is also a vegetable, the protein and micronutrient compositions of the fufu meal should be determined in order to assess its suitability in nutrient interventions.
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  Cite this Reference:
P.N. Okoh, I. Onyesom and O.E. Mokobia, 2010. Effect of Scent Leaf (Occimum viridis) on Cyanide Content of Fermented Cassava and the Sensory Quality of its Fufu Meal.  Advance Journal of Food Science and Technology, 2(2): Page No: 134-137.
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