By Enwere, N. J
Fresh cassava roots were peeled, washed, and cut into small slices and allowed to ferment water, and water containing paw-paw leaves, lactic acid and trona at room temperature (30 ± 2 0C) for five days in the soak solutions. The soak solutions were analyzed at intervals of 24hrs for pH, total titratable acidity, total dissolved solid, hydrogen cyanide (HCN) and microbial load. The result from the research study showed that there was a significant (P< 0.05) drop in the pH of the soak solution with increase in fermentation period for all the samples. The total titratable acidity, total dissolved solid, hydrogen cyanide and the microbial load increased with increased fermentation period.