Physicochemical and Bacterial Characterization of Cassava Steeping Water

Abstract

Background: Cassava (Manihot esculenta) is a tropical root crop native to South America and Africa. Cassava is often fermented during processing to reduce toxic compounds and improve food safety hence, studying the physicochemical and bacteriological characteristics of its steeping water is essential for ensuring safe consumption and understanding microbial dynamics in traditional foods. Objective: This study aims to understand the physicochemical and bacteriological properties of cassava steeping water. Methods: Ten (10) cassava tubers with each weighing 200g were peeled and immersed in 5 litres of distilled water for four days. The physicochemical analysis of the steeping water was done by using a digital meter (Extech model Do 700). The electrode of the meter was immersed into steeping water and readings were taken. The bacteriological analysis was done by plating 0.1 ml of the cassava steeping water on already solidified agar media such as nutrient agar, de mann-rogosa sharpe’s agar and mannitol salt agar. Results: The pH of the steeping water sample ranges from 7.61 to 4.10 on the fourth day, the readings of temperature ranges from 39.2 °C on day one to 28 °C on day 4, conductivity values increased from 603 to 4164 (µS/cm) while total dissolved solid ranges from 284 mg/l to 2081 mg/l. The total heterotrophic bacterial count ranged from 50 CFU/ml to 10 CFU/ml, the total lactobacillus count ranged from 2 CFU/ml to 7 CFU/ml while the staphylococcal count reduced from 2CFU/ml to 7CFU/ml. The results from Pearson correlation reveals that there exists a significant negative relationship between total bacterial count and pH (r = -0.601, p < 0.01), temperature and pH ((r = 0.975, p < 0.01), Conductivity and total bacterial count (r = -0.601, p < 0.01) and pH and conductivity  (r = -0.461, p < 0.01). The organisms isolated from the cassava steeping water include Lactobacillus fermentum, Klebsiella spp, Pseudomonas aeruginosa, Lactobacillus spp,      Bacillus spp, Proteus spp and Staphylococcus aureus. Conclusion: Findings from this research reveals the existence of bacterial diversity in cassava steeping water.