Nutrient and antinutrient contents of cassava steeped in different types of water for pupuru production

Abstract

Cassava (Manihot esculenta, Cranzt) rubers were processed into pupuru, a locally fermented cassava product using different types of water viz: well water, stream water, sterile water and warm (40°C) water. The protein content (11.32%) of the cassava sample steeped in stream water was highest and significantly different (p = 0.05) when compared to the other samples. The antinutrients viz: cyanide, phytate and tannin were also lowest in the cassava sample steeped in stream water. However, this sample contains E. coli, which makes it microbiologically unsafe. The cassava samples steeped in warm and well waters show high protein (10.41 and 9.37%, respectively) and reduced antinutrients contents when compared with the control (raw cassava samples). Local processors of pupuru are advised not to use stream water that is microbiologically unsafe. Well and warm water may be used since it also increase the protein and reduce the antinutrient contents of the pupuru considerably. © 2010 Academic Journals Inc.