International Journal of Applied Science and Technology Vol. 1 No. 3; June 2011 22 The Synergistic Effect of Nail, Linear Alkyl Benzene Sulphonate and Trona on the Rate of Fermentation of Cassava for ’Fufu’. Salami L . (Correspondence author) Department of Chemical and Polymer Engineering Lagos State University, Epe, Lagos, Nigeria E-mail: Salamilukumon@yahoo.com Odunlami M.O. Adedeji A.O. Department of Chemical Engineering Lagos State Polytechnic, Ikorodu Lagos, Nigeria Olafadehan O.A. Department of Chemical Engineering University of Lagos, Akoka – Yaba Lagos, Nigeria ABSTRACT The effect of some process variables on the rate of cassava fermentation for ‘fufu’ production was investigated. The rate of acidification of the fermenting root increased with time for all observations as indicated in pH values and total titratable acidity. Generally, nail and trona have positive effect on the rate of cassava fermentation. In set A, the pH values of control sample at zero hour were higher than that of decanted homogenate solution. This was attributed to a more stable condition (enzyme concentration) within the tubers. This was a common observation throughout the period of the experiment. In set B, there was no positive effect of the combination of research materials. Varied concentration of the research materials did not favour the culture and activity of linamarase due to increased alkaline concentration in trona and linear alkyl benzene sulphonate (LABS). It was concluded that nail affected the rate of acidification of cassava root positively followed by trona. Recommendations of the research materials for ‘fufu’ production were also included. Keyword: Synergistic, fermentation, rate, acidification INTRODUCTION The enlarge roots of the cassava plant ( Manihot esculenta Cranta) is consumed all over the tropical world, in Africa, Asia and the Carribean. In West Africa including Ghana, Cote d’Ivoire, Togo, Cameroon and Nigeria, it is consumed by over 200 million which forms a major supply of Carbohydrate in these countries ( Okafor and Anike, 2008). Cassava is a perennial vegetative propagated shrub that is grown throughout the lowland tropics (Wenham, 1995). It is one of the most important food crops in the tropics ( Fanquet and Taylor, 2002). Cassava is a tropical root crop that serves as a food security and income generation crop for many millions of people in developing world (Scott etal, 2002). It is grown in Nigeria and in many regions of tropics where it serves as one of the basics food source for about 500 million people in the world ( abu etal., 2006). Cassava is normally processed before consumption as a means of detoxification, preservation and modification ( oyewole, 1991). Fermentation is an important processing method for the crop. It is an important unit operation for the processing of cassava for human consumption in Africa (Mahungu etal., 1987). Common fermented cassava product of West Africa include ‘gari’, ‘fufu’, ‘lafun’ among others (Oyewole, 1991). Among these fermented cassava products ‘fufu’ is unique because in the traditional processing, the product is not subjected to any other processing after fermentation before cooking (Oyewole and Ogundele, 2001). ‘Fufu’ is produced by the hydrolysis of cassava cyanogenic glycoside (Adedeji, 2004). The toxic cyanohydrins structure is removed in the process. Cyanohydrin is very unstable hence it dissociates into volatile hydrogen cyanide (HCN) and acetone, leaving glucose starch – paste in suspension (Adedeji, 2004). Acetone is leached out of the solution with water leaving edible cassava (dry or paste) while hydrogen cyanide evaporates at room temperature. Enzymes like linamarase catalyses the hydrolysis but like most enzyme catalysed reactions, the progress is very slow taking up to 96 hours to be completed. The very slow rate of reaction necessitates the use of certain substances to affect the rate of fermentation which is the objective of this work.