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Abstract
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Article Information:
Softening and Mineral Content of Cassava (Manihot esculenta Crantz) Leaves During the Fermentation to Produce Ntoba mbodi
S. Mokemiabeka, J. Dhellot, S.C. Kobawila, P. Diakabana, R.N. Ntietie Loukombo, A.G. Nyanga-Koumou and D. Louembe
Corresponding Author: S.C. Kobawila
Submitted: 2011 August, 27
Accepted: 2011 October, 15
Published: 2011 December, 25 |
Abstract:
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The aim of study is to investigate the softening of cassava leaves during the fermentation of
Ntoba mbodi and the mineral content of cassava leaves fermented and unfermented. The softening of cassava
leaves is a characteristic of fermentation to produce Ntoba mbodi. It is due to an enzymatic process. The activity
of cellulase and polygalacturonase enzymes, very weak at the beginning of fermentation, increases sharply in
24 h and decreases thereafter. The pectinesterase and pectin lyase activity, already present at the beginning
of fermentation, reaches the maximum after 24 h of fermentation for pectinesterase and 48 h for pectin lyase. The
cellulase is mainly of microbial origin. The cassava leaves softening is gradual and becomes maximum at the
end of fermentation. It is accompanied by a loss of water leading to a decrease in protein and magnesium
content. The Ntoba mbodi is richer in ash than fresh cassava leaves. Although Ntoba mbodi is a vegetable rich
in minerals, its sodium content is low. Thus, Ntoba mbodi can be recommended for a meal without peril.
Key words: Bacillus, cellulase, lactic acid bacteria, minerals, Ntoba mbodi, pectinesterase, pectin lyase
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Cite this Reference:
S. Mokemiabeka, J. Dhellot, S.C. Kobawila, P. Diakabana, R.N. Ntietie Loukombo, A.G. Nyanga-Koumou and D. Louembe, . Softening and Mineral Content of Cassava (Manihot esculenta Crantz) Leaves During the Fermentation to Produce Ntoba mbodi. Advance Journal of Food Science and Technology, (6): 418-423.
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ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
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