Production And Evaluation Of Fufu Made From Bambara/Plantain/Cassava Blends

ABSTRACT

Bambara groundnut (Voandzeia subterranea Thouars) was blended with plantain and cassava flour at various ratio of BambaralPlantainlCassava. (30:50:20, 60:20:40, and 40:40:20. MicrObiological evaluation, proximate analysis and sensory properties (colour, mouthfeel, texture, taste, mouldability, appearance and overall acceptability) of the blends were carried out after production. The microbial and sensory evaluation of the ambient stored samples were also carried out. Blend 40:40:20 was most preferred. The total viable count (TVC) and total fungi count (TFC) for blends 30:50:20, 60:20:20 and 40:40:20 were (.0 x iø, 1.4 x i05and 1.6 x l0) and (1.0 x iO4, 2.0 x iO4and 1.0 x l0) respectively at day 0. There was an increase in total fungal count (TFC). The increase in TVC of blend 30:50:20 was from (2.0 x105to 32 x105), 60:20:20 from (1.4 x105 to 5.0 x l0) while that of 40:40:20 was from (1.6x105to uncountable). The increased in total fungi count (TFC) of blend 30:50:20 was from (1.0 xl O4to 6.0 x 10), 60:20:20 from (2.0x104to 5.O. 10) while that of 40:40:20 was from 1.0 x iO4to 1.2 x l0). The organisms isolated from the blends include streptococcus spp, Bacillus spp, Micrococcus spp, staphylococcus spp and Lactobacillus spp. The fungi isolated include Geotrichium and penicillium. The protein content of blend 60:20:20 (8.75) was the highest followed by blend 30:50:20 (6.65) and blend 40:40:20 (6.65) both of which has the same protein content.