Production Processes Of Improving The Quality Of “Pupuru” (A Fermented Traditional Cassava Flour)

Production Processes Of Improving The Quality Of “Pupuru” (A Fermented Traditional Cassava Flour)

Abstract

Pupuru( a fermented cassava product) is one of the major chief foods amongst the Yoruba, Ilaje and Ijaw speaking people in the south- south and south- western region of Nigeria, which had its source from the Ikale lineage of Ondo state. The traditional system of processing cassava tubers into pupuru involve, cassava tuber harvesting, shelling, washing, soaking, dewatering, moulding and smoking. The pressed and mashed cassava tubers are also rolled or moldered into a ball shape and dried by smoking it was observed that the pupuru produced by this system is overran with unwelcome odour, donkey work, poor packaging and can not be stored for a long period. Hence, this design investigates in detail an advanced system that will exclude the scarcities associated with the traditional system of pupuru product. The proximate composition, sensitive evaluation, PH, hydrocyanide content, viscosity and water immersion capacity of the redounded pupuru from the advanced system were determined. The humidity content(10.21) was lower than the humidity content of the traditionally produced pupuru which is24.01. Also, the HCN content which is0.81 mg/ kg was set up to be lower to the traditionally produced pupuru which was1.45 mg/ kg. With the preface of advanced ways and ultramodern outfit, this study has led to the product of bettered pupuru with better organoleptic rates similar as colour, odour, mouldability, stickiness and texture. The advanced system involves harvesting, shelling, washing, soaking, dewatering, pressing, sundrying, mulling, raising, remilling and packaging. with the use of machines and styles that reduces the problem of traditional product minimally.

Chapter One

Preface

Background Of The Study

Cassava( Manihot Esculenta Crantz) is a dicotyledonous factory belonging to the botanical family Euphorbiacea. Cassava is primarily a source of carbohydrates and contains veritably little protein or fat. It’s a staple food for over 500 million people in the developing world,( FAO, 2005).

Cassava tubers are largely perishable and can not be kept in fresh condition for further than a many days after crop without serious deterioration in quality. In order to extend its shelf life, cassava is being reused into dried products in a variety of ways in different corridor of the world to meet the original requirements, taste and storehouse.

The major process and form of cassava tuber fall into four general orders mess, flour, chips and bounce.( FAO, 2005). Traditionally, cassava roots are reused by colorful styles into multitudinous products, similar as, Garri, fufu, lafun, abacha, pupurue.t.c.

Cassava is extensively used for both mortal consumption, beast feed and colorful forms of Industrial uses,( FAO, 2006). It can be prepared by boiling, incinerating, frying and riding. The youthful leaves of sweet cassava are used as vegetable flora and they’re more wholesome than the roots since they contain high quantum of protein, the leaves are also precious food for particular scapegoats,( Ihekoronye and Ngoddy, 1995). Also, there’s an increase in the use of cassava in artificial turmoil for alcohol product and for microbial protein product for beast feed( FAO, 2005).

About 19 of the world product of cassava is used in the manufacture of artificial bounce products( similar as in laundry, epoxies and tenacious). And in the medication of medicinals and in product of rummies,( Agbo- Egbe and Mbome, 2006). The demand for these products is on the increase and Governments interest in cassava exploration is also adding with strong emphasis on robotization. This is because cassava processing is labour ferocious and the quality of the locally reused particulars are below respectable norms. Lack of robotization is responsible for the long time needed for recycling a given product.

Major significance of cassava processing according to includes

Traditional processing styles produce shelf stable productse.g. gari, kokonte.

Grating, turmoil and other unit operations reduce the position of cyanide in cassava.

Cassava turmoil by lactic acid bacteriae.g. in gari, agbelima, akyeke, improves safety of the product against pathogens, reduce cyanide content, improves nutritive value.

New cassava products can be developed to expand request for cassava including downstream processing of cassava flour and cassava bounce.

Cassava is one of the most failure tolerant crops and can be successfully grown on borderline soils, giving reasonable yields where numerous other crops don’t grow well. One of the advantages of cassava over other stiff crops is the variety of uses to which the roots can be subordinated to( Olatidoye etal., 2010).

Cassava is a imperishable woody shrub, grown as an periodic and is a tropical root crop, taking at least 8 months of warm rainfall to produce a crop. It’s traditionally grown in a champaign climate, but can be grown in axes of downfall. Cassava is a major source of low cost carbohydrate for populations in the sticky tropics( Onwueme, 1978). The largest patron of cassava is Brazil, followed by Thailand, Nigeria, Zaire and Indonesia.

In Nigeria, numerous traditional foods are reused from cassava roots among which are “ Pupuru ”, lafun, fufu and gari amala and eaten with haze depending on the family income. Cassava may be supplemented with legumes in this zone, numerous people can not go the supplementation which in utmost cases are in form of precious beast proteins( Olatidoye etal., 2010).

The cassava used for the “ pupuru ” is the bitter variety. The use of cassava as a food is limited by its perishability, protein content and implicit toxin. Processing styles have been cooked to reduce their toxin and at the same time convert the largely perishable roots to more stable products. These processes include, soaking, turmoil, drying and riding. The toxin is due to the cyanogenic glycoside. turmoil is one system by which cyanogenic glycoside in “ pupuru ” can be reduced and also affect in the product of unpredictable composites that give “ pupuru ” its unique flavor and colour. utmost of the juice from the cassava pulp is expressed during this period.

Pupuru ” is generally consumed by the people living in the riverine areas of the western, southern, eastern and the middle belts of Nigeria, where it’s also known as “ Ikwurikwu ”( Aboaba, et al, 1988; Shittu, 2001). It’s a traditional fermented, smoked- dried cassava food consumed in Southwestern Nigeria. The technology of “ pupuru ” processing began from the Ikale people of the Riverine area of Ondo State, Nigeria( Shittu, 2005).

The time allowed for turmoil is critical, if too short, detoxication process will be deficient, performing in a implicit poisonous product and if it’s too long, the product will have a strong sour taste and the texture will be coarse( Azam Ali, Judge, Fellows and Battcock, 2003).

Pupuru is presumably the most important chief food in riverine area of Nigeria( Ihekoronye and Ngoddy, 1995) and development of any real significance in cassava processing has been concentrated on its product.( Akinrele, 1964).

According to Olowoyo etal.,( 2000) and Ikujenlola and Lawson( 2005), process variations and the use of ultramodern technology( machine) led to the product of bettered Pupuru of better organoleptic rates. The product fashion involves the use of simple machines similar as; turmoil tank, conditioned water for soaking, hydraulic pressing, kiln roaster, rotary teetotaler and better packaging practices. These helped reduce the product and reconstitution time by 45 and 65 independently( Ikujenlola and Lawson, 2005). The bettered Pupuru will have a longer shelf life.

The fresh cassava tuber is hulled, washed, sliced and packed into sack and soaked in a flowing sluice from 3 – 4 days to soften the root. The softened cassava tubers are also defibered followed byde-watering process which is achieved by placing a heavy gravestone or concrete arbor on the bag containing the defibered cassava pulp. Thede-watered cassava pulps are moulded into a ball shape and placed on a rustic platform called “ aka ” and smoked for three days. The smoked pupuru can be further reused to make pupuru flour.( Olaoluwa et al 2012).

The disadvantages of traditional styles of pupuru product include poor shelf- life and the obnoxious odour which is caused by the turmoil process used. The original growers in the pastoral areas may occasionally soak the cassava tubers with the peels in the sluice inside a traditional pot for a good number of days. These original styles don’t promote ease of product and at the same time large scale product is hindered.( Olaoluwa et al 2012).

Other disadvantages of traditional processing which tends to pose problems to quality pupuru flours as stated by. includes

High labour input – homemade operations and low effectiveness.

Scattered and uneconomical nature of operations.

Time consuming nature of the processes.

Lack of quality assurance and Poor product packaging.

largely perishable-short storehouse life

Low situations of protein

Some kinds of cassava contain high situations of Cyanogenic glucosides which conduct toxin to the factory

still, because of the problems associated with the traditional system of pupuru product, the ideal of this study is aimed at;

perfecting system of pupuru product that will reduce to minimum the problems associated with the original system as stated over.

examine the stages that products suffer and the time spent

To help reduce the odour and increase the shelf life sof traditional cassava flour.