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|Title: ||Effect of cassava variety and processing methods on the performance of ‘kudeme’ in agbelima production|
|Authors: ||Smith, J. P.|
Simpson, B. K.
Dziedzoave, N. T.
Ellis, W. O.
|Keywords: ||traditional inoculum|
|Issue Date: ||1997|
|Publisher: ||Food Control|
|Citation: ||Food Control, Vol. X. No. 4, pp. IYY-204. 1997 0 1997 Published hy Elsevier Science Ltd All rights reserved. Printed in Great Britain|
|Abstract: ||Kudeme, a traditional inoculum used in fermenting cassava for the production of
agbelima may be prepared from different cassava varieties and by difSerent
processing methods. The effects of these two variables on the perlformance of
kudeme were studied using three cassava varieties and three processing methods.
Performance was measured as a function of the ability of kudeme to improve
texture, colour and flavour of agbelima. Both cassava varietal diflerence and
processing method afsected significantly (p < 0.01) the per$omtance of kudeme.
The ‘Bosomensia’ variety of cassava and the ‘Blanching’ method for the
processing of kudeme gave the best results. The interaction between the two
variables also significantly (p -C 0.05) affected the perjormance of the kudeme. The
cassava varietylprocessing method combinations which gave the best performing
kudeme samples were the Blanched Bosomensia (BBN), Blanched Biafra (BBF)
and the Toasted Bosomensia (TBN) in descending order of pe$ormance. These
results serve as a useful guide in selecting cassava varieties and processing
methods for preparing kudeme and constitute a significant step in optimizing the
production process of agbelima. 0 1997 Published by Elsevier Science Ltd.|
|Description: ||This Article was published by Food Control, Vol. X. No. 4, pp. IYY-204. 1997 0 1997 Published hy Elsevier Science Ltd All rights reserved. Printed in Great Britain|
|Appears in Collections:||College of Science|
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