Quality Assessment Of Fufu Produced From Different Varieties Of Cassava

ABSTRACT

The quality assessment of fufu produced from different varieties of cassava was evaluated. The values of functional properties for the fufu flours include (0.52g/ml — 0.58g/ml), (14.72% - 16.10%), (5.27m1/g — 5.60m1/g), (14.27% - 16.17%), (13.11% - 15.98%), (8.37% - 8.53%) and (2.3 1% - 4.32%) for bulk density, foam capacity, water absorption capacity, emulsin capacity, gelation capacity, swelling power and solubility pattern respectively. The physicochemical properties results include (6.38 — 6.58), (324.13RVU — 351.8ORVU), (5.73mg/100g - 6.17mg/100g), (69.12% — 74.34%) and (14.42% - 17.03%) for pH, viscosity, HCN, starch content and amylose content respectively. The results indicate that the fufu flour samples are fit for consumption, flours may be useful as aerating agents, may find use in baking and other food preparations may not be suitable in the formulation of weaning foods. The sensory results showed that fufu sample made from NRO3/0 155 cassava variety with! a general acceptability rating of (6.00), was generally more accepted by the panelist in terms of appearance, taste and texture than fufu sample made from NR8220 and TME 419 cassava varieties.