Effect of Combined Microbial Starter Fermentation and Packaging Type on Shelf Life, Quality, and Sensory Acceptability of Bobolo: a Traditional Cameroonian Fermented Cassava Product

Abstract

Bobolo, or Cassava stick, is a fermented product widely consumed in Cameroon. This cassava sub-product faces preservation challenges that limits its shelf life because of its high moisture content and the traditional use of Marantaceae leaves for packaging. The main objective of this study was to evaluate the combined effect of fermentation and packaging on the shelf life, quality, and sensory acceptability of Bobolo. To achieve this, the fermentation with and without a starter were compared with respect to detoxification and the acceleration of cassava roots softening. The cassava doughs from these two fermentation methods were wrapped in baking paper and cooked to produce Bobolo; the physicochemical, microbiological, and sensory qualities of the products were analyzed over a 9-day storage period and compared with Bobolo wrapped in Marantaceae leaves. The results show that the use of a microbial starter significantly accelerated retting of cassava roots and consequent softening, reducing the duration from 75 hours to only 26 hours. Additionally, the starter achieved a slightly higher level of detoxification (93.46%) compared to spontaneous fermentation (91.27%). Starter-fermented Bobolo packaged in baking paper showed the highest moisture loss of 12.73%, while maintaining good control of microbial growth during storage. Regarding sensory acceptability, spontaneous fermentation combined with traditional Marantaceae leaf packaging yielded the highest level of overall acceptability (7.84 ± 1.02). Conversely, products fermented with the starter and wrapped in baking paper were the least preferred (6.84 ± 1.33).