Production and Quality Assessment of <i>Fufu</i> Flour Fermented with <i>Saccharomyces</i> <i>cerevisiae</i> from Palm Wine

<i>Aim</i>: This study evaluated the quality of fufu flour made by fermenting yellow root cassava (Manihot esculenta Crantz) using Saccharomyces cerevisiae yeast isolated from palm wine, with fermentation periods of 2 days (POY), 3 days (FES), 5 days (SDM), and a 5-day control. <i>Method</i>: Fresh cassava roots were collected from Agbado in Ogun State, Nigeria. These were fermented for different lengths of time with the isolated yeast strain. After fermentation, the mash was pressed to remove excess water, then broken up and dried in a cabinet dryer at 66°C for 48 hours. The dried cassava was milled with a hammer mill and sieved through a 250 µm mesh to produce fine fufu flour. <i>Results</i>: Among the samples, SDM showed the highest ability to absorb water (3.00 g/g) and dispersibility (79%), making it easier to rehydrate without forming lumps. Swelling capacity ranged from 3.66 to 4.48 g/g, with FES scoring the highest. Bulk density was between 0.54 and 0.62 g/ml, with SDM again having the greatest value, which suggests better packing characteristics. Color measurements revealed slight differences: POY had the brightest appearance (L* = 69.95), while SDM was the most yellow (b* = 7.15). In sensory testing, the control (FDF) scored highest for taste, flavor, texture, and overall appeal, though all samples were generally liked. Overall, fermentation with palm wine yeast improved the flour’s quality, with SDM standing out as the best option.