QUALITY ATTRIBUTES OF ‘‘ATTIEKE’’ (FERMENTED CASSAVA PRODUCT) FROM DIFFERENT CASSAVA VARIETIES
DOI:
https://doi.org/10.51406/jnset.v10i2.1402Keywords:
Cassava, Varieties, Processing, ‘Attieke’, Properties.Abstract
‘Attieke’ (a fermented cassava product) was produced from fresh cassava roots from three cassava varieties; (TMS92/00057, TMS95/0510, and TMS95/0166). The ‘Attieke’ samples were analyzed for chemical, functional, microbial and sensory qualities. The results showed that ‘Attieke’ made from TMS95/0510 is preferable in terms of protein, carbohydrate and amylose content.However, the microbial content of ‘Attieke’ made from the three cassava varieties was significantly lower than the permissible standard (p<0.05). The results also showed a significant increase in protein and fat content of ‘Attieke’ due to the addition of oil and also an increase in the energy content. Sensory evaluation results indicated that ‘Attieke’ produced from TMS95/00166 was preferred by the panelist than the others.
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