Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (<i>Manihot esculenta Crantz</i>)

Eliane Flore Eyenga; Josiane Emilie Germaine Mbassi; Hippolyte Tene Mouafo; Bertrand Zing Zing; Tang Erasmus Nchuaji; Mercy Bih Loh Achu; Francis Ajebesone Ngome; Wilfred Fon Mbacham

doi:doi:10.11648/j.ijnfs.20241304.11

Research Article |

| Peer-Reviewed

Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (Manihot esculenta Crantz)

Eliane Flore Eyenga^*

, Josiane Emilie Germaine Mbassi

, Hippolyte Tene Mouafo

, Bertrand Zing Zing

, Tang Erasmus Nchuaji

, Mercy Bih Loh Achu, Francis Ajebesone Ngome

, Wilfred Fon Mbacham

Published in International Journal of Nutrition and Food Sciences (Volume 13, Issue 4)

Received: 22 May 2024 Accepted: 11 June 2024 Published: 2 July 2024

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Abstract

Bobolo is a thick fermented, popular traditional food, derived from cassava (Manihot esculenta Crantz) in Cameroon. The physical, sensory, chemical and microbiological characteristics of Bobolo were analyzed, in order to identify the suitable cassava varieties and the local fermentation method with the best nutritional and industrial properties. The range of L* (lightness / darkness), a* (redness / greenness), b* (yellowness / blueness) were 75.00±0.65-80.07±0.60, 3.7±0.57-4.90±0.60, 11.9±08-17.2±0.75 respectively. Sensorial characteristics (color, pasting, and global quality) evaluation reveal that Bobolo made with aerobic fermentation with ferment had the best characteristics and independent of varieties. The campo varieties presented superior characteristics compared to the other varieties. Bobolo of different varieties and the same processed cassava products had an average range of moisture content (40.85±0.91 – 44.36±0.33%), carbohydrates (38.72±0.66 – 40.91±1.12%), protein (1.18±0.04 – 1.44±0.01%), total fat (4.02±0.05 – 4.38±0.14%), crude fiber (1.71±0.05 – 2.77±0.15%), ash (0.28±0.05 – 0.36±0.02%) and cyanure (4.28±0.22 – 6.49±0.12mg/kg) and where they varied significantly between products and variety. The mineral analysis result in the Bobolo samples ranged 0.04±0.00 - 0.07±0.00 mg/100 g Ca, 0.07±0.00 – 0.10±0.00 mg/100 g Mg, 0.74±0.05 – 0.88±0.04 mg/100 g K, 7.82±0.87 – 11.96±1.00 mg/100 g Na, 5.7±0.14 – 8.7±0.14 ug/g Zn and 15.37±0.18- 21.15±0.77 ug/g Mn respectively. The Bobolo produced contained more mesophilic total flora and molds and yeasts and was absent from Eschericha coli, Staphylococcus aureus, Clostridium spp. Bacillus cereus and Salmonella spp. Therefore, the types and varieties of cassava fermentations influence the quality of Bobolo.

Published in	International Journal of Nutrition and Food Sciences (Volume 13, Issue 4)
DOI	10.11648/j.ijnfs.20241304.11
Page(s)	126-139
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Manihot esculenta Crantz, Bobolo, Sensory, Physicochemical, Microbiological

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Eyenga, E. F., Mbassi, J. E. G., Mouafo, H. T., Zing, B. Z., Nchuaji, T. E., et al. (2024). Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (Manihot esculenta Crantz). International Journal of Nutrition and Food Sciences, 13(4), 126-139. https://doi.org/10.11648/j.ijnfs.20241304.11

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ACS Style

Eyenga, E. F.; Mbassi, J. E. G.; Mouafo, H. T.; Zing, B. Z.; Nchuaji, T. E., et al. Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (Manihot esculenta Crantz). Int. J. Nutr. Food Sci. 2024, 13(4), 126-139. doi: 10.11648/j.ijnfs.20241304.11

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AMA Style

Eyenga EF, Mbassi JEG, Mouafo HT, Zing BZ, Nchuaji TE, et al. Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (Manihot esculenta Crantz). Int J Nutr Food Sci. 2024;13(4):126-139. doi: 10.11648/j.ijnfs.20241304.11

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@article{10.11648/j.ijnfs.20241304.11,
  author = {Eliane Flore Eyenga and Josiane Emilie Germaine Mbassi and Hippolyte Tene Mouafo and Bertrand Zing Zing and Tang Erasmus Nchuaji and Mercy Bih Loh Achu and Francis Ajebesone Ngome and Wilfred Fon Mbacham},
  title = {Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (Manihot esculenta Crantz)
},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {13},
  number = {4},
  pages = {126-139},
  doi = {10.11648/j.ijnfs.20241304.11},
  url = {https://doi.org/10.11648/j.ijnfs.20241304.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20241304.11},
  abstract = {Bobolo is a thick fermented, popular traditional food, derived from cassava (Manihot esculenta Crantz) in Cameroon. The physical, sensory, chemical and microbiological characteristics of Bobolo were analyzed, in order to identify the suitable cassava varieties and the local fermentation method with the best nutritional and industrial properties. The range of L* (lightness / darkness), a* (redness / greenness), b* (yellowness / blueness) were 75.00±0.65-80.07±0.60, 3.7±0.57-4.90±0.60, 11.9±08-17.2±0.75 respectively. Sensorial characteristics (color, pasting, and global quality) evaluation reveal that Bobolo made with aerobic fermentation with ferment had the best characteristics and independent of varieties. The campo varieties presented superior characteristics compared to the other varieties. Bobolo of different varieties and the same processed cassava products had an average range of moisture content (40.85±0.91 – 44.36±0.33%), carbohydrates (38.72±0.66 – 40.91±1.12%), protein (1.18±0.04 – 1.44±0.01%), total fat (4.02±0.05 – 4.38±0.14%), crude fiber (1.71±0.05 – 2.77±0.15%), ash (0.28±0.05 – 0.36±0.02%) and cyanure (4.28±0.22 – 6.49±0.12mg/kg) and where they varied significantly between products and variety. The mineral analysis result in the Bobolo samples ranged 0.04±0.00 - 0.07±0.00 mg/100 g Ca, 0.07±0.00 – 0.10±0.00 mg/100 g Mg, 0.74±0.05 – 0.88±0.04 mg/100 g K, 7.82±0.87 – 11.96±1.00 mg/100 g Na, 5.7±0.14 – 8.7±0.14 ug/g Zn and 15.37±0.18- 21.15±0.77 ug/g Mn respectively. The Bobolo produced contained more mesophilic total flora and molds and yeasts and was absent from Eschericha coli, Staphylococcus aureus, Clostridium spp. Bacillus cereus and Salmonella spp. Therefore, the types and varieties of cassava fermentations influence the quality of Bobolo.
},
 year = {2024}
}

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TY  - JOUR
T1  - Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (Manihot esculenta Crantz)

AU  - Eliane Flore Eyenga
AU  - Josiane Emilie Germaine Mbassi
AU  - Hippolyte Tene Mouafo
AU  - Bertrand Zing Zing
AU  - Tang Erasmus Nchuaji
AU  - Mercy Bih Loh Achu
AU  - Francis Ajebesone Ngome
AU  - Wilfred Fon Mbacham
Y1  - 2024/07/02
PY  - 2024
N1  - https://doi.org/10.11648/j.ijnfs.20241304.11
DO  - 10.11648/j.ijnfs.20241304.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 126
EP  - 139
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20241304.11
AB  - Bobolo is a thick fermented, popular traditional food, derived from cassava (Manihot esculenta Crantz) in Cameroon. The physical, sensory, chemical and microbiological characteristics of Bobolo were analyzed, in order to identify the suitable cassava varieties and the local fermentation method with the best nutritional and industrial properties. The range of L* (lightness / darkness), a* (redness / greenness), b* (yellowness / blueness) were 75.00±0.65-80.07±0.60, 3.7±0.57-4.90±0.60, 11.9±08-17.2±0.75 respectively. Sensorial characteristics (color, pasting, and global quality) evaluation reveal that Bobolo made with aerobic fermentation with ferment had the best characteristics and independent of varieties. The campo varieties presented superior characteristics compared to the other varieties. Bobolo of different varieties and the same processed cassava products had an average range of moisture content (40.85±0.91 – 44.36±0.33%), carbohydrates (38.72±0.66 – 40.91±1.12%), protein (1.18±0.04 – 1.44±0.01%), total fat (4.02±0.05 – 4.38±0.14%), crude fiber (1.71±0.05 – 2.77±0.15%), ash (0.28±0.05 – 0.36±0.02%) and cyanure (4.28±0.22 – 6.49±0.12mg/kg) and where they varied significantly between products and variety. The mineral analysis result in the Bobolo samples ranged 0.04±0.00 - 0.07±0.00 mg/100 g Ca, 0.07±0.00 – 0.10±0.00 mg/100 g Mg, 0.74±0.05 – 0.88±0.04 mg/100 g K, 7.82±0.87 – 11.96±1.00 mg/100 g Na, 5.7±0.14 – 8.7±0.14 ug/g Zn and 15.37±0.18- 21.15±0.77 ug/g Mn respectively. The Bobolo produced contained more mesophilic total flora and molds and yeasts and was absent from Eschericha coli, Staphylococcus aureus, Clostridium spp. Bacillus cereus and Salmonella spp. Therefore, the types and varieties of cassava fermentations influence the quality of Bobolo.

VL  - 13
IS  - 4
ER  -

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Author Information

Eliane Flore Eyenga

Department of Biochemistry, Faculty of Science, University of Yaounde 1, Yaounde, Cameroon

Contact Email

http://orcid.org/0000-0002-8159-9064
Josiane Emilie Germaine Mbassi

Institute of Agricultural Research for Development (IRAD), Yaounde, Cameroon

http://orcid.org/0000-0001-6893-6065
Hippolyte Tene Mouafo

Centre for Food and Nutrition Research, Institute of Medical Research and Medicinal Plant Studies, Yaounde, Cameroon

http://orcid.org/0000-0002-0469-560X
Bertrand Zing Zing

Institute of Agricultural Research for Development (IRAD), Yaounde, Cameroon

http://orcid.org/0000-0002-3892-8950
Tang Erasmus Nchuaji

Institute of Agricultural Research for Development (IRAD), Yaounde, Cameroon

http://orcid.org/0000-0002-2069-0470
Mercy Bih Loh Achu

Department of Biochemistry, Faculty of Science, University of Yaounde 1, Yaounde, Cameroon
Francis Ajebesone Ngome

Institute of Agricultural Research for Development (IRAD), Yaounde, Cameroon

http://orcid.org/0000-0001-7969-3011
Wilfred Fon Mbacham

Department of Biochemistry, Faculty of Science, University of Yaounde 1, Yaounde, Cameroon

http://orcid.org/0000-0002-3934-3233

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Plain Text BibTeX RIS

APA Style

Eyenga, E. F., Mbassi, J. E. G., Mouafo, H. T., Zing, B. Z., Nchuaji, T. E., et al. (2024). Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (Manihot esculenta Crantz). International Journal of Nutrition and Food Sciences, 13(4), 126-139. https://doi.org/10.11648/j.ijnfs.20241304.11

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ACS Style

Eyenga, E. F.; Mbassi, J. E. G.; Mouafo, H. T.; Zing, B. Z.; Nchuaji, T. E., et al. Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (Manihot esculenta Crantz). Int. J. Nutr. Food Sci. 2024, 13(4), 126-139. doi: 10.11648/j.ijnfs.20241304.11

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AMA Style

Eyenga EF, Mbassi JEG, Mouafo HT, Zing BZ, Nchuaji TE, et al. Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (Manihot esculenta Crantz). Int J Nutr Food Sci. 2024;13(4):126-139. doi: 10.11648/j.ijnfs.20241304.11

Copy | Download

@article{10.11648/j.ijnfs.20241304.11,
  author = {Eliane Flore Eyenga and Josiane Emilie Germaine Mbassi and Hippolyte Tene Mouafo and Bertrand Zing Zing and Tang Erasmus Nchuaji and Mercy Bih Loh Achu and Francis Ajebesone Ngome and Wilfred Fon Mbacham},
  title = {Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (Manihot esculenta Crantz)
},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {13},
  number = {4},
  pages = {126-139},
  doi = {10.11648/j.ijnfs.20241304.11},
  url = {https://doi.org/10.11648/j.ijnfs.20241304.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20241304.11},
  abstract = {Bobolo is a thick fermented, popular traditional food, derived from cassava (Manihot esculenta Crantz) in Cameroon. The physical, sensory, chemical and microbiological characteristics of Bobolo were analyzed, in order to identify the suitable cassava varieties and the local fermentation method with the best nutritional and industrial properties. The range of L* (lightness / darkness), a* (redness / greenness), b* (yellowness / blueness) were 75.00±0.65-80.07±0.60, 3.7±0.57-4.90±0.60, 11.9±08-17.2±0.75 respectively. Sensorial characteristics (color, pasting, and global quality) evaluation reveal that Bobolo made with aerobic fermentation with ferment had the best characteristics and independent of varieties. The campo varieties presented superior characteristics compared to the other varieties. Bobolo of different varieties and the same processed cassava products had an average range of moisture content (40.85±0.91 – 44.36±0.33%), carbohydrates (38.72±0.66 – 40.91±1.12%), protein (1.18±0.04 – 1.44±0.01%), total fat (4.02±0.05 – 4.38±0.14%), crude fiber (1.71±0.05 – 2.77±0.15%), ash (0.28±0.05 – 0.36±0.02%) and cyanure (4.28±0.22 – 6.49±0.12mg/kg) and where they varied significantly between products and variety. The mineral analysis result in the Bobolo samples ranged 0.04±0.00 - 0.07±0.00 mg/100 g Ca, 0.07±0.00 – 0.10±0.00 mg/100 g Mg, 0.74±0.05 – 0.88±0.04 mg/100 g K, 7.82±0.87 – 11.96±1.00 mg/100 g Na, 5.7±0.14 – 8.7±0.14 ug/g Zn and 15.37±0.18- 21.15±0.77 ug/g Mn respectively. The Bobolo produced contained more mesophilic total flora and molds and yeasts and was absent from Eschericha coli, Staphylococcus aureus, Clostridium spp. Bacillus cereus and Salmonella spp. Therefore, the types and varieties of cassava fermentations influence the quality of Bobolo.
},
 year = {2024}
}

Copy | Download

TY  - JOUR
T1  - Effect of Local Fermentation on Sensory, Nutritional and Microbiological Quality of “Bobolo” (Manihot esculenta Crantz)

AU  - Eliane Flore Eyenga
AU  - Josiane Emilie Germaine Mbassi
AU  - Hippolyte Tene Mouafo
AU  - Bertrand Zing Zing
AU  - Tang Erasmus Nchuaji
AU  - Mercy Bih Loh Achu
AU  - Francis Ajebesone Ngome
AU  - Wilfred Fon Mbacham
Y1  - 2024/07/02
PY  - 2024
N1  - https://doi.org/10.11648/j.ijnfs.20241304.11
DO  - 10.11648/j.ijnfs.20241304.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 126
EP  - 139
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20241304.11
AB  - Bobolo is a thick fermented, popular traditional food, derived from cassava (Manihot esculenta Crantz) in Cameroon. The physical, sensory, chemical and microbiological characteristics of Bobolo were analyzed, in order to identify the suitable cassava varieties and the local fermentation method with the best nutritional and industrial properties. The range of L* (lightness / darkness), a* (redness / greenness), b* (yellowness / blueness) were 75.00±0.65-80.07±0.60, 3.7±0.57-4.90±0.60, 11.9±08-17.2±0.75 respectively. Sensorial characteristics (color, pasting, and global quality) evaluation reveal that Bobolo made with aerobic fermentation with ferment had the best characteristics and independent of varieties. The campo varieties presented superior characteristics compared to the other varieties. Bobolo of different varieties and the same processed cassava products had an average range of moisture content (40.85±0.91 – 44.36±0.33%), carbohydrates (38.72±0.66 – 40.91±1.12%), protein (1.18±0.04 – 1.44±0.01%), total fat (4.02±0.05 – 4.38±0.14%), crude fiber (1.71±0.05 – 2.77±0.15%), ash (0.28±0.05 – 0.36±0.02%) and cyanure (4.28±0.22 – 6.49±0.12mg/kg) and where they varied significantly between products and variety. The mineral analysis result in the Bobolo samples ranged 0.04±0.00 - 0.07±0.00 mg/100 g Ca, 0.07±0.00 – 0.10±0.00 mg/100 g Mg, 0.74±0.05 – 0.88±0.04 mg/100 g K, 7.82±0.87 – 11.96±1.00 mg/100 g Na, 5.7±0.14 – 8.7±0.14 ug/g Zn and 15.37±0.18- 21.15±0.77 ug/g Mn respectively. The Bobolo produced contained more mesophilic total flora and molds and yeasts and was absent from Eschericha coli, Staphylococcus aureus, Clostridium spp. Bacillus cereus and Salmonella spp. Therefore, the types and varieties of cassava fermentations influence the quality of Bobolo.

VL  - 13
IS  - 4
ER  -

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