ENHANCEMENT OF CASSAVA FERMENTATION USING NAIL AND SCENT LEAF (OCCIMUM VIRIDIS)

The effects of two additives (nails and scent leaf) in cassava fermentation process were studied using standard microbiological and physiochemical methods. Fresh cassava roots were harvested; about 200g of the cassava roots were fermented with 3.0g of scent leaf and 2 pieces of three inches nails separately, while the control was fermented without any additive, all for 4days. The steep water and retting cassava were collected daily from the scent leaf (Occimum viridis), nail and control containers for the laboratory analysis. The microbiological analysis revealed the presence of the following isolates, Bacillus spp, Streptococcus spp, Proteus spp, Pseudomonas spp, Aspergillus spp, Lactobacillus spp, Candida spp and Saccharomyces spp. The pH values of all the samples decreased gradually over the 4 days of fermentation, with statistical significant difference (p<0.05) in the values obtained at different days but no statistical significant difference (p>0.05) in pH change for different additives. Cyanide concentration of the fermenting water increased from 0.31 to 3.4mg/ml, 0.28 to 3.02mg/ml and 0.27 to 1.33mg/ml for nail, scent leaf and control respectively during the fermentation period. There was statistical significant difference (p<0.05) in the reduction level of cyanide with different additives at different days. The use of scent leaf to enhance cassava fermentation should be encouraged since it has higher fermentation rate, recorded lesser residual cyanide with increased protein contents thereby improving food quality.