Opara et al
Greener Journal of Science, Engineering and Technological Research Vol. 3 (4), pp. 144-150, April 2013.
ISSN: 2276-7835 © 2011 Greener Journals
Effects of Corn Steep Liquor Addition into Cassava Tubers During Retting
Opara, Charles Chukwumah, Williams George and
*Siakpebru Odiri Kingsley
University of Port Harcourt, Chemical Engineering Department.
*Corresponding Author’s Email: Siakpebruodiri @ yahoo. com
In this study, the effects of corn steep liquor addition to cassava tubers during retting were monitored. Peeled and washed Cassava tubers were cut to 4cm weighed and then soaked in different sample buckets containing 100.0%, 80:20%, 60:40%, 20: 80% and 0:100% water to corn steep liquor ratio. The Temperature, PH value and degree of softness was monitored. The highest temperature recorded was 30oC at a pH of 3.75. It was observed that corn steep liquor increases the period of fermentation from 4 to 8days. When the corn steep liquor was neutralized with NaoH solution to PH 4.69 from 3.98, period of fermentation was reduced to 5days showing that the high acidity of the raw corn steep liquor was detrimental to cassava softening process.
Keywords: Corn steep Liquor, Cassava Tubers, Retting, Fermentation.