Quality evaluation of instant fufu flour produced from cassava root (Manihot esculenta) and cocoyam tuber (Colocasia esculenta}:- Maduka, Blessing O

ABSTRACT

 This study assessed the quality of instant flour produced from cassava root and cocoyam tuber. Wholesome cassava roots and cocoyam tuber were procured and processed into flour. Percentage (%) flour blends were formulated at the ratio of (40 % cassava: 60 % cocoyam. 30 % cassava: 70 % cocoyam, 20 % cassava: 80 % cocoyam,) respectively while 100 % cassava flour and 100 % cocoyam flour used as control. Functional properties, proximate composition, glycemic index, carbohydrate digestibility, textural profile and sensory properties of the instant flour were analyzed. The functional properties showed that bulk density, oil absorption capacity, solubility index, water absorption capacity and Swelling index ranged from 0.67 to 0.73 g/ml, 0.74 to 1.85 g/g, 9.41 to 10.61 %. 2.65 to 3.46 g/g and 1.78 to 1.92 respectively. The result ofthe proximate composition showed that moisture content, ash, crude protein, crude fibre, fat and carbohydrate ranged from 9.84 to 11.62 %, 1.54 to 2.29 %, 2.34 to 6.41%, 1.46 to 1.83 %.0.43 to 1.26 % and 76.60 to 83.44 % respectively. The glycemic index ranged from 43.20 to 60.40 for area under the curve and 55.38 to 77.46 for glycemic index. The carbohydrate digestibility result ranged from 1.84 to 2.94 mg/100g for rapidly digestible starch and 56.37 to 65.37 g/lOOg for slowly digestible starch. The texture profile ranged from 32.81 to 60.51 N/m2 for hardness, 0.52 to 1.08 for strechability, 25.60 to 54.71 N/m2 for adhesiveness, 0.49 to 0.93 for foldability and 24.65 to 48.30 N/m2 for gumminess. The sensory properties showed that 100 % cassava instantfufu recorded the highest rating for appearance, texture and taste. 100% cocoyam instant fufu recorded the highest in terms of overall acceptability. Findings of this study showed that most of Nigeria’s underutilized crops such as cocoyam have a lot of potentials.