Process Optimization In Lafun Production And Evaluation

ABSTRACT

An investigation was conducted to determine the effects of processing conditions on the quality and consumer preference for lafun using the response surface methodology. The cassava clone NR 8082 was fermented using various levels of starter inoculum (l.5-3.5dm3) from a 4 day old liquor. Fermentation time of 25-72h and drying temperature of 3 5-59 °C. The use of starter inoculum lead to faster decrease in initial pH of the pulp. Acidity increased with increasing fermentation time. The optimum conditions for the production of lafun flour were found to be within inoculum values of 2.0-2.5dm3; Fermentation time, 48-60h; and Drying temperature of 41-47°C. The treatments reduced the cyanogenic glucoside of lafun flour to an innocuous level of 1.88-5.63 mg HCN/ kg, which further reduced on cooking to 0.93-2.80 mg HCN/kg. There were no significant