Evaluation of the quality characteristics of flour and pasta from fermented cassava roots

The study investigated the effect of fermentation of cassava roots on the quality characteristics of flour and pasta. Cassava roots were fermented under natural condition for a period of 12, 36 and 60 h. Physicochemical properties, microbial analysis, pasting properties, in vitro digestibility, X-ray diffraction analysis of cassava flour, cooking properties, texture profile analysis (TPA) and sensory properties of the pasta were examined. The moisture content, carbohydrate, water absorption capacity, swelling and solubility index of fermented flour increased with an increase in fermentation period. Also, as fermentation progressed, increase in pasting viscosities of cassava flour was observed. The resistant starch (RS) content of cassava flour decreased with increasing period of fermentation. The duration of fermentation process significantly affected textural properties and cooking loss of cassava pasta. Sensory assessment showed that cassava roots fermented for 36 h gave pasta with the most acceptable qualities.