Influence of Fermentation Period on Nutritional Composition and Sensory Attributes of Cassava-Orange Flesh Sweet Potato Pupuru

Temitope Esther, Oladimeji. *

Department of Food Science, Ladoke Akintola University of Technology, P. M. B 4000 Ogbomoso, Oyo State, Nigeria.

Ezekiel Tejumola Otunola

Department of Food Science, Ladoke Akintola University of Technology, P. M. B 4000 Ogbomoso, Oyo State, Nigeria.

Johnson Akinwumi Adejuyitan

Department of Food Science, Ladoke Akintola University of Technology, P. M. B 4000 Ogbomoso, Oyo State, Nigeria.

*Author to whom correspondence should be addressed.


Abstract

Pupuru, a cassava-derived food product, has gained significant popularity globally, with its demand steadily increasing. However, one of the major defects of pupuru is its lack of essential nutrients, particularly beta-carotene, a precursor to vitamin A. The study explored the benefits of OFSP supplementation in cassava products to address regional dietary needs and boost nutritional content.Co-fermentation was carried out on blends of four cassava and orange fleshed sweet potato (OFSP) in the (ratio) of 75:25%, 25:75%, 50:50% and 0:100% (cas: ofsp) respectively. The products obtained were evaluated for proximate composition, anti-nutritional factors, and sensory properties using standard analytical methods. The result obtained for moisture, protein and fat for blends of (cas:ofsp) ranged for 75:25%  (6.71- 9.93%), (4.45-5.11) and (0.17 - 0.82%) 50:50% blends (6.28 - 10.3%), (5.35– 5.46%) and (0.20-0.82%), 25:75% blends (6.59-9.85-%), (5.17-5.29%) and (0.60-0.84%), 0:100% blends (7.60-10.7%%), (4.50-4.99%) and (0.14-0.82%)  from 0 to 96 hour. A reduction in total carbohydrate content was observed in all pupuru blends.The beta carotene content from the blended sample recorded 2.14mg/100g, 2.20mg/100g, 2.56mg/100g and 3.11mg/100g for the blended ratio. The result obtained for the phytate ranged {(2.51- 4.32) (2.23- 4.02) (2.23-3.45) (2.20-3.05) mg/100g} and oxalate {(38.8-80.63) (37.1-80.1) (37.5-80.8) (39.0-87.5) mg/100g} for 75:25%, 50:50%, 25:75% and 0:100% blends respectively. The sensory score indicated that 75:25% (cas:ofsp) at 72 h was the most acceptable when compared with the control samples and showed no significant differences (p>0.05). Aroma and colour were rated high for 75:25% (72 h) and 50:50% (96 hrs) (cas:ofsp) samples of pupuru analogue produced when compared with pupuru from 100 % cassava were  preferred most. The analogue pupuru produced offers a promising solution to addressing micronutrient deficiencies, especially vitamin A deficiency, in regions where cassava is a staple food.

Keywords: “Pupuru”, cassava, Orange Fleshed Sweet Potato (OFSP)


How to Cite

Oladimeji., Temitope Esther, Ezekiel Tejumola Otunola, and Johnson Akinwumi Adejuyitan. 2025. “Influence of Fermentation Period on Nutritional Composition and Sensory Attributes of Cassava-Orange Flesh Sweet Potato Pupuru”. European Journal of Nutrition & Food Safety 17 (2):57-66. https://doi.org/10.9734/ejnfs/2025/v17i21634.