ASSESSMENT OF STORAGE QUALITY OF YELLOW LAFUN PRODUCED WITH Weissella koreensis

Abstract

Lafun is made through submerged fermentation and traditionally processed using spontaneous fermentation involving random microorganisms. This traditional method can sometimes result in inconsistent product quality and potential safety issues. Improper use of packaging materials can also affect the storage of Lafun. Therefore, this study aimed to investigate the fermentation of yellow cassava (TMS-IBA 01137) roots using a starter culture, Weissella koreensis, and to assess the quality of specific packaging materials. The samples were stored in four different packaging materials: Transparent Ziploc bag (ZT), Opaque Ziploc bag (ZO), Transparent vacuum-sealed bag (VT), and Opaque vacuum-sealed bag (VO), for 90 days after processing. The microbial counts, functional properties, proximate composition, carotenoid content, and sensory properties of the stored samples were determined every 30 days. The results showed that the samples in Ziploc materials had the highest bacterial (6.8–7.5 Log CFU) and fungal (7.0–9.0 Log CFU) counts. The highest moisture content was detected in transparent packaging materials (ZT= 9.7%; VT= 10.9%). There were no significant changes in the ash, fibre, and carbohydrate levels across all the samples at 30 and 60 days and no difference in fibre content at 90 days. At the end of the study, lafun in ZT had the least protein content (1.7%). The carotenoid content level decreased significantly in the transparent packaging materials within 30 days of storage (0.9 - 0.4 µg g-1). The sample in ZO had the highest swelling power (9.2%) and starch solubility index (7.3%). The samples stored in vacuum-sealed materials had the highest overall liking and purchasing intent by 90 days. Vacuum packaging was found to effectively maintain yellow lafun storage stability attributes.