Effect of Fermentation Duration on the Physicochemical and Pasting Properties of Cassava–Plantain–Bambara Composite Flour

The physicochemical and pasting characteristics of cassava-based composite flours made with plantain and bambara flours for possible low-glycemic food applications were assessed in this study in relation to the length of fermentation. Cassava roots were fermented for three, five, and seven days after being ground into flour and gari. The physicochemical properties (pH, bulk density, emulsion capacity, water holding capacity, foam capacity, total titratable acidity, amylose, amylopectin, and energy value) and pasting characteristics of composite flour blends made at different proportions of cassava, plantain, and bambara flour were examined using conventional analytical techniques. Samples showed significant differences (p ≤ 0.05).Peak viscosity, ultimate viscosity, and paste stability were all noticeably greater in three-day fermented samples, suggesting better starch integrity, water absorption, and gel-forming capacity. Conversely, samples that underwent five days of fermentation showed reduced viscosity characteristics and intermittent negative breakdown scores, suggesting increased digestibility and progressive starch breakdown. Physicochemical tests revealed lowering pH and increasing titratable acidity with prolonged fermentation, suggesting increased acid generation. Variations in the quantities of amylose and amylopectin further affected the flour blends' functional efficiency and digestibility. The results showed an inverse association between starch viscosity and digestibility, indicating that longer fermentation times improve starch hydrolysis while shorter fermentation times maintain structural and functional characteristics. For the creation of cassava-based composite flours with enhanced functional qualitiesand possible appropriateness for low glycemic index food products, three-day fermentation is advised.