## 3 Results and Discussion
### Volatile Compound Analysis of Lafun Samples and Raw Cassava Roots
#### 3.3.1 Gas Chromatography-Mass Spectrometry Analysis
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\begin{table}
\begin{tabular}{l c c c c c c c c c c c c c} \hline \hline  & & \multicolumn{4}{c}{_L. lactis and L. mescentroids_} & \multicolumn{4}{c}{_W.A.oresis (Both Strain)_} & \multicolumn{4}{c}{_W.A.oresis-1 and L. lactis_} & \multicolumn{4}{c}{_W. kurtosis-2 and L. mescentroids_} \\ \hline \begin{table}
\begin{tabular}{c c c c c} \hline \hline  & & **M1** & **M2** & **M3** \\ \hline \multicolumn{4}{c}{**Volatile Compound**} \\ \hline \multicolumn{4}{c}{Aldehydes} \\ \hline a1 & Pentanal & \(256\pm 19\) & \(216\pm 10\) & \(37\pm 1\) \\ \hline a2 & Hexanal & \(6500\pm 396\) & \(2563\pm 130\) & \(481\pm 19\) \\ \hline e1 & 2-Pentrenal (E)- & \(38\pm 2\) & \(170\pm 127\) & ND \\ \hline a3 & Heptanal & \(346\pm 18\) & \(328\pm 12\) & \(65\pm 4\) \\ \hline e2 & 2-Hewenal (E)- & \(55\pm 3\) & \(18\pm 1\) & ND \\ \hline a4 & Octanal & \(596\pm 40\) & \(498\pm 24\) & \(157\pm 1\) \\ \hline e3 & 2-Heptrenal (E)- & \(236\pm 14\) & \(217\pm 8\) & \(22\pm 1\) \\ \hline a5 & Nonanal & \(541\pm 27\) & \(810\pm 52\) & \(309\pm 28\) \\ \hline e4 & 2-Octenal, (E)- & \(376\pm 11\) & \(119\pm 7\) & \(24\pm 0\) \\ \hline d1 & 2,4-Heptadienal, (E,E)- & \(28\pm 4\) & \(8\pm 0\) & ND \\ \hline d2 & 2,4-Heptadienal, (E,E)- & \(87\pm 1\) & ND & ND \\ \hline e5 & 2-Nonenal, (E)- & \(101\pm 3\) & \(137\pm 28\) & \(29\pm 3\) \\ \hline e6 & 2-Decenal, (E)- & \(151\pm 15\) & \(93\pm 3\) & 0 \\ \hline d3 & 2,4-Nonadienal, (E,E)- & \(73\pm 2\) & \(16\pm 0\) & \(7\pm 1\) \\ \hline e7 & 2-Undecenal, (E)- & ND & ND & ND \\ \hline d4 & 2,4-Decaalal, (E,E) & \(8\pm 0\) & \(19\pm 1\) & 0 \\ \hline  & \multicolumn{4}{c}{Carotenoid derivatives} \\ \hline c1 & 6-Methyl-5-hepten-2-one & \(69\pm 2\) & \(252\pm 14\) & \(23\pm 1\) \\ \hline c2 & 6,10-Dimethyl-5,9-undecadien-2-one, & ND & \(8\pm 1\) & \(4\pm 0\) \\ \hline  & \multicolumn{4}{c}{Acids} \\ \hline v1 & Acetic acid & \(580\pm 83\) & \(490\pm 14\) & \(686\pm 24\) \\ \hline v2 & Butanoic acid & \(90\pm 3\) & \(6097\pm 99\) & \(5653\pm 82\) \\ \hline v3 & Pentanoic acid & \(61\pm 6\) & \(46\pm 2\) & \(210\pm 2\) \\ \hline v4 & Hexanoic acid & \(819\pm 16\) & \(149\pm 5\) & \(129\pm 7\) \\ \hline v5 & Heptanoic acid & \(421\pm 73\) & ND & ND \\ \hline  & \multicolumn{4}{c}{Furan} \\ \hline f1 & 2-Pentylfuran & \(223\pm 20\) & \(93\pm 9\) & \(17\pm 1\) \\ \hline  & \multicolumn{4}{c}{Ketones} \\ \hline k1 & Acetone & \(29\pm 2\) & \(12\pm 0\) & \(40\pm 2\) \\ \hline k2 & 2-Butanone & \(23\pm 1\) & ND & ND \\ \hline k3 & 1-Penten-3-one & \(22\pm 3\) & \(23\pm 2\) & ND \\ \hline k4 & 3-Penten-2-one & \(52\pm 1\) & ND & ND \\ \hline k5 & 1-Octen-3-one & \(21\pm 0\) & \(56\pm 0\) & \(5\pm 0\) \\ \hline k6 & 3-Octen-2-one & \(284\pm 4\) & \(30\pm 2\) & \(11\pm 1\) \\ \hline k7 & 3,5-Octadien-2-one & \(159\pm 23\) & \(26\pm 1\) & \(29\pm 1\) \\ \hline k8 & 3,5-Octadien-2-one, (E,E)- & \(122\pm 22\) & \(14\pm 1\) & \(7\pm 0\) \\ \hline k9 & 2,3-Octanedione & \(19\pm 1\) & \(14\pm 1\) & \(3\pm 0\) \\ \hline  & \multicolumn{4}{c}{Alcohol} \\ \hline
1 & 1-Octen-3-ol & ND & \(104\pm 5\) & \(33\pm 1\) \\ \hline  & \multicolumn{4}{c}{Phenols} \\ \hline p1 & p-cresol & ND & \(9\pm 1\) & ND \\ \hline p2 & m-cresol & ND & \(6\pm 0\) & ND \\ \hline \hline \end{tabular}
\end{table} 
Table 5: Approximate relative concentration of volatile compounds \(\upmu\) kg\({}^{-1}\) (mean \(\pm\) SD, \(n=3\)) quantified in market samples (M1: Bodija market sample; M2: Sango market sample; M3: Mokola market sample). The volatile profile of lafun fermented with LAB cultures varied greatly among strains and with cassava varieties. Lipid-derived aldehydes are prevalent components of food products. The aldehyde compounds identified in lafun could originate either from the enzymatic or chemical oxidation of lipids [36].