1. INTRODUCTION

Cassava (Manihot esculenta) Crantz is one of the most important root crops in most tropical countries and it is estimated that foods processed from cassava roots are staple for over 500 million people in the tropics [1]. By this fact cassava plays a significant role in alleviating food crises in Africa. Its cultivation and processing provide household with food security, income and employment opportunities for this great number of people in Africa, Asia and the Americas. A wide variety of food products are prepared from cassava, one of such is ‘pupuru’. Based on the processing method of ‘pupuru’ it is different from other cassava fermented product like garri, ‘lafun’, ‘fufu’ and ‘akpu’ [2]. ‘Pupuru’ is a traditionally fermented, smoked-dried cassava food commonly consumed in some parts of South-Western and Middle belt areas of Nigeria where it is commonly referred to as “Ikwurikwu”. It originated from the Ilaje people of the riverine area of Ondo State [3]. The smoking of the fermented cassava mash makes “pupuru” processing unique. The fermented cassava mashed is moulded into balls and dried using smoked heat which is believed to impact some characteristics flavour and aroma to this product [3,4].
Fermentation is an important aspect in the production of cassava product. Study has shown that application of fermentation had reduced anti-nutrients and increased the safety of those products. The activity of lactic acid bacteria on the carbohydrates of the cassava root has been attributed to the acid production during cassava fermentation [5]. As a result of the several microbes and enzymes such as polygalacturonase, pectinase and cellulase with tissue degrading activities associative interaction of tissue softening is produced [5]. The long fermentation time resulted in flavour addition.
Cassava roots contain high level of cyanide depending on the variety, which on consumption is capable of inducing acute poisoning and chronic dietary consumption problems associated with the central nervous system and cardiovascular system. However proper fermentation process is capable of reducing the cyanide content because it ensures efficient breaking away of the cyanogenic glucoside thus releasing cyanogens component and consequently making it safe for consumption. Therefore, there is need for proper fermentation process in order to minimize toxicity of the product. There is dearth information on optimization of fermentation conditions for pupuru.