Fermentation Efficiency of Cassava using Indigenous Starter Cultures in Ebonyi State, Nigeria

Cassava fermentation enhances detoxification, preservation, and food quality. This study assessed the microbial load, physicochemical characteristics and efficiency of cassava fermentation using autochthonous starter cultures isolated from Ikwo, Onicha and Okwor of Ebonyi state, Nigeria. A total of Fifteen samples of cassava effluent were aseptically collected and served as starter cultures. Microbial load was determined by the use of serial dilution followed by spread plate technique, while physicochemical parameters were analysed at intervals of 0hr, 12hrs and 24hrs of fermentation (odour, gas production, texture, and liquid separation) were monitored at 0, 12, and 24 hours of fermentation. Microbial counts ranged from 4.0 × 10⁵ to 2.6 × 10⁶ CFU/mL, with Okwor samples showing the highest average counts. Lactic acid bacteria were predominant across most samples, while some exhibited no detectable growth. A significant reduction in pH was observed from 6.03–6.53 at 0 hours to 4.97–5.97 at 24 hours, with samples 7 and 10 showing the most rapid acidification (pH 4.97 ± 0.03), indicating active fermentation. Samples 4 (Ikwo), 7, and 10 (Onicha) demonstrated the most efficient fermentation, characterised by rapid acidification and pronounced sensory changes. These results point to the possibility of using indigenous lactic acid bacteria (LAB) starter cultures to achieve better consistency in fermentation as well as enhanced safety of food and detoxification of cyanogenic glycosides. The study suggests the development and standardisation of indigenous starter cultures to improve consistency, safety, and scalability of cassava fermentation processes.