Quality Evaluation Of Instant Fufu Made From Blends Of Cassava Root (Manihot Esculenta) And Rice (Oriza Sativd) Crop:- Ihuoma, Chizirim A

ABSTRACT

This study investigates the quality of Instant fufu composite flour from cassava and Rice flour blends. The raw material samples were procured and processed into instant fufu composite flour using standard methods. The addition ofrice at varying percentages (0-100) to cassava flour was evaluated for its impact on proximate, antinutritional value, and sensory and Vitamin and mineral content, results showed significant improvements in density, moisture content, and protein content. The addition of rice also enhanced antinutritional value and water absorption capacity ofthe composite flour. The optimal blend of40 cassava and 60% rice flour exhibited superior quality, making it suitable for poduction ofinstant fufu. This research demonstrates the potential of rice as a valuable adjunct to cassava flour, contributing to the development of novel, functional, and sustainable food products.