摘要：In this work, a batch of cassava pulp was soaked for different days after which the mash was subsequently processed to
pupuru flour. Another batch of cassava pulp was grated and pressed and fermented for different days after which it was
processed to pupuru flour. Analyses were carried out on some chemical and functional properties of pupuru flour
samples. Pupuru flour processed from the soaked cassava gave moisture content which ranged from 11.04% to 11.76%
while samples processed from grated cassava pulp gave a decrease in moisture content from 10.81% to 9.53% with
increased fermentation days. The protein content increased with increasing days of soaking and fermentation days. For
soaking it ranged from 0.54% to 0.72% while for grating, the protein content ranged from 1.06% to 1.43%. Water
absorption capacity for the soaking method ranged from 2.03ml/g to 2.60ml/g while grating method ranged from
1.83ml/g to 2.53ml/g). Swelling index for grating method ranges from 1.37 to 1.70, while soaking method ranges from
1.42 to 1.85. Hydrogen cyanide content for the soaking method indicated a decreasing trend from 0.87mg/100g at
4days to 0.32mg/100g at 7days, while grating method indicated a cyanide decrease from 1.03mg/100g at 2days to
0.48mg/100g at 6 days. The crude fibre content ranges from 1.28 to 1.95% (soaking) and 1.13 to 1.21% (grating). The
pH ranges between 4.01 and 5.07 while titratable acidity ranged from 0.019 to 0.083%.
关键词：Cassava; Pupuru; Soaking; Grating; Chemical composition
