Quality of Spontaneous and Backslopped Fermented Cassava Flour From Different Cassava Landraces and Sensory Acceptability of the Cooked Dough

Abstract

The extent of root softening and microbial populations determines the quality of fermented cassava flour. This study evaluated the functional, pasting, chemical, and sensory properties of fermented cassava flour produced from different landraces (Oko‐iyawo, Olookun, and Odongbo) using spontaneous and backslopped fermentation methods. Significant variations ( p < 0.05) were observed across samples. Functional properties showed that Odongbo spontaneous flour had the highest solubility index (161.30%) and oil absorption capacity (165.35%), whereas Olookun backslopped flour exhibited the highest swelling capacity (952.85%). Pasting properties revealed peak viscosities ranging from 477.83 to 563.00 RVU, with Olookun backslopped flour recording the highest value. Proximate composition indicated carbohydrate dominance (83.51%–85.80%), with protein content varying between 2.23% and 3.51%. Chemical analysis showed starch content ranging from 60.76% to 81.64%, with amylose levels highest in Oko‐iyawo spontaneous flour (30.14%). Mineral composition revealed iron (1.055–1.214 mg/100 g) and zinc (3.156–4.235 mg/100 g) contents, whereas antinutritional factors, such as phytates, oxalates, and cyanogenic potential, were significantly reduced in backslopped samples compared to spontaneous ones. Sensory evaluation demonstrated no significant differences in taste, mouthfeel, aroma, or overall acceptability though color varied slightly ( p < 0.01). Overall, fermentation method and cassava landrace influenced flour quality, with backslopped fermentation generally enhancing starch content, reducing antinutritional factors, and maintaining acceptability. These findings highlight the potential of controlled fermentation in improving the functional and nutritional properties of cassava flour for different food applications.