ABSTRACT

This work evaluated the quality offufu produced from different varieties of cassava. Five varieties of cassava obtained from National Root Crop Research Institution Umudike were used. Each variety was separate!) peeled, washed, fermented for 72 hours, ground, sieved and packed in different bags and pressed to reduce the moisture content for 48 hours, after which it was oven dried for 3 hours. The Hour samples obtained was reconstituted and converted to fufu samples, these samples were subjected to functional properties, physicochemical analyses using standard methods. W bile sensor exaluation were done using the method of Omosuli et al., (2017). . The results obtained from this study have clearly shown the functional, physicochemical and sensor’ properties offufu Hours and fufu samples produced from five different cassava varieties. The functional anal) sis show cd appreciable results with varieties ranging from (43.87% - 53.56%), (6.00% - 8.00%). (6.12% - 6.85%). (0.28% - 3.62%) and (0.69 mg/100g - 0.88mg/100g) for emulsion capacity, gelation capacity, swelling power, solubility pattern and bulk density respective!), fhe function results indicate that the fufu flours may be useful as aerating agents, useful in baking, has high digestibility potential and may give higher yield of fufu during production, max’ require a less dense packaging material and max’ be a good emulsifying agents, fhe physicochemical properties results which include (0.01-0.02mg/100g), (74.31-77.14 mg/lOOg). (25.81-30.84mg/l 00g). (69.15-74.19mg/100g) and (3.32%-4.37%) for cyanide content, starch content, amylose content, amylopectin contents and pl I respectively, indicate that the fufu flours samples arc fit for consumption, ma) find use in baking and other food preparations, may not be suitable in the formulation of weaning foods and max aid in controlling diabetes by controlling blood glucose levels. The sensory results showed that fufu made from sample C cassava variety with a general acceptability rating of (6.75). xx-as generally more accepted by the panelist in line of appearance, taste and texture than fufu made from sample A. 13, D and E cassava varieties. Therefore the study recommended that, detailed analysis on the glycemic index of the fufu flours made from the three different cassava varieties. Secondly, detailed nutritional study and evaluation of the product (fufu) in terms of physiochernical, and functional analysis are recommended and: detailed mineral properties should be done on the fufu flours to evaluate the microbial composition and its effect on the end product.