ABSTRACT

This work determined the retention of hydrocarbons and surfactants infufu dough samples obtained from local markets in Anambra State. Six fufu dough samples were bought from six distinct local markets that were picked at random from the state's three local government areas. They underwent surfactant analysis, total hydrocarbon test analysis, total, resistant, and non-resistant starch analysis, as well as chemical analysis (amylose, amylopectin, and free sugar). The/w/w dough samples' cationic and anionic compositions ranged from 0.03 to 0.17 mg/1 and 0.04 to 0.15 mg/1, while the total hydrocarbon levels ranged from 0.21 to 0.64 mg/1 respectively. On the other hand, the/w/h dough samples had free sugar contents between 1.90 and 2.72 %, amylose contents between 29.41 and 30.12 %, and amylopectin contents between 69.86 and 70.21 % respectively. Conversely, the fufu dough samples' total starch levels varied between 78.42 and 79.80 %, their resistant starch contents between 2.11 and 2.45 %, and their non-resistant starch contents between 76.11 and 77.35 %, respectively. This study’s findings indicate that the fufu dough samples from the three senatorial zones of Anambra state had high total hydrocarbon content, potentially containing polycyclic aromatic hydrocarbons (PAH), and surfactant levels which were below the acceptable limit for the body oftrace metals, including zinc, cadmium, lead, and chlorine salts. When consumed continuously, this level of PAH may be harmful to one's health. The use of untreated water or fermentation aids during food preparation may be to blame for this. Additionally, there is a good amount oftotal and resistant starch in thefufu dough samples, which is advantageous for diabetics.