Quality and preference of different cassava varieties for 'lafun' production|
Oyewole, O.B. and Afolami, O.A
An investigation was conducted to determine the quality and consumer preference
for "lafun" (cooked fermented cassava flour) made from different cassava
varieties. The cassava varieties which were fermented to produce 'lafun' in this
study three newly introduced varieties namely TMS 30572, TME1, TMS 4(2)1425 and
one local variety which is called "Isunikankoniyan". There was no significant
difference in the physico-chemical changes of the cassava varieties as a result
of the 96 hours fermentation process. The fermentation process effected
increases in the total titratable acidity and decreases in the total sugars,
starch, ash, fat, fibre and protein contents of the root. However, significant
reductions in fibre was found with TMS 4(2)1425. There were significant
differences in the cooking characteristics of the fermented flour made from
different cassava varieties. The flour from the local variety, "Isunikankoniyan'
gelatinizes faster than the new varieties., while Cassava clone TMS 4(2)1425
requires significantly higher heating to gelatinize. Except for the flour of
Cassava clone, TMS 4(2)1425, , there was no significant difference in the
viscosity of the cooked cassava flour from the tested varieties. The cooked
fermented cassava flour ('lafun" made from the local variety, 'Isunikankoniyan'
and Cassava clone TME 1 were most preferred.