Assessment of nutritional and organoleptic qualities of fermented smoked cassava (Pupuru) produced through lactic acid bacteria fermentation

This study evaluated the nutritional composition and organoleptic attributes of smoked fermented cassava (Pupuru) produced using lactic acid bacteria (LAB) as starter cultures. The LAB isolates were isolated from traditionally fermented Pupuru and assessed for their functional properties including exopolysaccharide production, biogenic amine formation, lactic acid, diacetyl, hydrogen peroxide production, and antimicrobial activity. The production of Pupuru involved three fermentation approaches: spontaneous fermentation (P1), inoculation with a single starter culture (P2), and inoculation with a combined starter culture (P3). The identified LAB isolates included Lactobacillus fermentum (33.33%), Lactobacillus plantarum (25.00%), Lactobacillus bulgaricus (16.67%), Lactobacillus brevis (16.67%), and Pediococcus pentosaceus (8.33%). Among them, Lactobacillus fermentum A1 and Lactobacillus plantarum B2 showed strong antimicrobial activity and high production of lactic acid, diacetyl, and hydrogen peroxide, contributing to reduced pH and increased titratable acidity during fermentation. Nutritional analysis revealed that the combined starter culture (P3) significantly improved Pupuru's protein (1.60%), crude fibre (0.83%), ash (1.37%), calcium (65.00 mg/100g), zinc (0.33 mg/100 g), and iron (7.67 mg/100 g) contents compared to P1 and P2. Sensory evaluation by 50 regular Pupuru consumers indicated a clear preference for P3 due to its superior sensory attributes overall acceptability. This study concludes that the application of a combined starter culture of Lactobacillus plantarum and L. fermentum significantly enhances both the nutritional and sensory qualities of Pupuru, supporting its use as a strategy to improve the quality and consistency of traditionally fermented cassava products.