## 3 Results and Discussion  
### Proximate Analysis of Lafun Samples and Raw Cassava Roots  
Fermented cassava products are important sources of carbohydrates; this was reflected in the percentage of carbohydrates estimated in all the samples (Table 1). Cassava root generally has a higher carbohydrate concentration compared to foods such as potatoes [15]. According to the literature, about 72% of this is starch in the form of amylopectin and amylose. The presence of sucrose, fructose, and glucose has also been reported [16]. The main sugar in cassava is glucose, with low levels of galactose, xylose, rhamnose, arabinose, and mannose according to [17]. The proximate composition of Lafun samples from the fermentation process revealed a higher level of crude fibre (the highest being 7.4%) compared to the market sample (1.4%). The higher values of fibre content recorded in the laboratory lafun samples compared to the market samples could be due to the controlled fermentation employed in the former. \begin{table}
\begin{tabular}{c c c c c c c c} \hline \hline  & & & & & \multicolumn{4}{c}{**\% Proximate**} \\ \hline \multirow{2}{*}{**LAB Strain**} & **Cassava** & **Moisture** & \multirow{2}{*}{**Ash**} & **Crude** & **Crude** & **Crude** & \multirow{2}{*}{**Crude**} \\  & **Variety** & **Content** & & **Protein** & **Lipid** & **Fibre** & \\ \hline \multirow{3}{*}{\
\begin{tabular}{c} Unfermented \\ (Raw Cassava) \\ \end{tabular} } & Bitter & 2.3 \(\pm\) 0.0 \({}^{\mathrm{b}}\)c & 1.8 \(\pm\) 0.2 \({}^{\mathrm{ghij}}\) & 1.8 \(\pm\) 0.1 \({}^{\mathrm{de}}\) & 0.5 \(\pm\) 0.14 \({}^{\mathrm{fgh}}\) & 2.1 \(\pm\) 0.04 \({}^{\mathrm{hi}}\) & 91.5 \({}^{\mathrm{cdefg}}\) \\  & Fortified & 2.3 \(\pm\) 0.5 \({}^{\mathrm{b}}\)c & 3.0 \(\pm\) 0.0 \({}^{\mathrm{de}}\) & 1.8 \(\pm\) 0.1 \({}^{\mathrm{de}}\) & 1.4 \(\pm\) 0.01 \({}^{\mathrm{bcd}}\) & 3.4 \(\pm\) 0.03 \({}^{\mathrm{efg}}\) & 88.1 \({}^{\mathrm{hi}}\) \\  & Sweet & 2.2 \(\pm\) 0.2 \({}^{\mathrm{bcd}}\) & 2.3 \(\pm\) 0.0 \({}^{\mathrm{efg}}\) & 2.2 \(\pm\) 0.0 \({}^{\mathrm{cd}}\) & 0.7 \(\pm\) 0.14 \({}^{\mathrm{efg}}\) & 1.4 \(\pm\) 0.01 \({}^{\mathrm{k}}\) & 91.2 \({}^{\mathrm{deg}}\) \\ \hline \multirow{3}{*}{
\begin{tabular}{c} K1 \\ \end{tabular} } & Bitter & 1.4 \(\pm\) 0.1 \({}^{\mathrm{bcd}}\) & 1.3 \(\pm\) 0.1 \({}^{\mathrm{hj}}\) & 1.1 \(\pm\) 0.0 \({}^{\mathrm{deg}}\) & 0.4 \(\pm\) 0.00 \({}^{\mathrm{gh}}\) & 3.1 \(\pm\) 0.05 \({}^{\mathrm{g}}\) & 92.7 \({}^{\mathrm{abc}}\) \\  & Fortified & 2.3 \(\pm\) 0.5 \({}^{\mathrm{b}}\)c & 3.8 \(\pm\) 0.2 \({}^{\mathrm{abc}}\) & 3.0 \(\pm\) 0.2 \({}^{\mathrm{ab}}\) & 2.2 \(\pm\) 0.00 \({}^{\mathrm{a}}\) & 3.5 \(\pm\) 0.10 \({}^{\mathrm{efg}}\) & 85.2 \({}^{\mathrm{hi}}\) \\ \cline{1-1}  & Sweet & 0.9 \(\pm\) 0.1 \({}^{\mathrm{cd}}\) & 1.5 \(\pm\) 0.2 \({}^{\mathrm{ghij}}\) & 1.4 \(\pm\) 0.0 \({}^{\mathrm{cdef}}\) & 0.2 \(\pm\) 0.00 \({}^{\mathrm{h}}\) & 2.5 \(\pm\) 0.26 \({}^{\mathrm{h}}\) & 93.5 \({}^{\mathrm{a}}\) \\ \hline \hline \end{tabular}
\end{table} 
Table 1: Percentage proximate composition of Lafun flour produced with LAB starter cultures, three cassava varieties (raw) (bitter: IBA30527; fortified: IBA011371; and sweet: TMEB117) and Bodija market sample. Cruude fibre can have positive effects on health as it influences the digesta pH and transit rate through the digestive tract, improving intestinal health ([PERSON], 2017). Food transit is crucial for digestion and absorption of nutrients, appetite regulation, gut hormone signalling, and gut microbiota metabolism ([PERSON], 2017). Thus, a good level of fibre in diets improves glucose tolerance, prevents constipation, and reduces cholesterol levels ([PERSON], 2017). There was no significant difference (\(p>0.05\)) in the moisture content between most of the samples (Table 1). The similar values in the moisture content of the laboratory samples indicate that the drying stage had been well controlled. However, there were significant differences (\(p<0.05\)) in ash, protein, lipid, and fibre across the tested samples.