Physicochemical and Sensory Characterization of Retted Cassava (Manihot esculenta Crantz) Tubers Processing in Congo, Brazzaville

This study aimed to characterize the physicochemical properties of fermented Manihot esculenta Crantz tubers processed in the Republic of the Congo and to assess their quality using sensory evaluation. In 2025, boiled cassava tubers aged 12, 14, 16, 18, and 20 months were investigated. A total of 15 samples were analyzed in the laboratory for pH, titratable acidity, moisture content, and ash content using the required raw materials, reagents, and laboratory equipment. Sensory evaluation was conducted by a panel of 10 assessors using three samples (A, B, and C), with color and fermented odor as the evaluated attributes. The physicochemical analysis showed pH values ranging from 4.2 to 5.4, while titratable acidity ranged from 1.33 to 2.98 g/L, expressed as H₂SO₄. The ash content varied from 0.74% to 2.73%. For the sensory evaluation, mean color scores ranged from 2.2 to 2.3, whereas mean fermented-odor scores ranged from 3.1 to 3.3 on a five-point scale. The relatively narrow range of odor scores suggests that the samples exhibited similar sensory characteristics with respect to fermented odor. These findings provide preliminary information on the physicochemical and sensory characteristics of fermented cassava tubers processed in the Republic of the Congo.