Physicochemical and Sensory Properties of Unfermented Fufu Composite Flour Made from Cassava Sievate, Guinea Corn and Unripe Plantain Flours Blend

Eunice Ngozi Odoh^1, , Rita Onyinye Okafor¹, Theophilus Maduabuchukwu Ikegwu¹, Chioke Amaefuna Okolo¹, Joy Chinenye Mba¹, Clement Chinedum Ezegbe¹, Kolawole Oladimeji Olubusayo², Sylvester Nnaemeka Orjiakor¹ and James Ejikeme Obiegbuna¹

¹Department of Food Science and Technology, Faculty of Agriculture, Nnamdi Azikiwe University PMB 5025 Awka, Anambra State, Nigeria

²Project development institute (PRODA), 01609, Enugu State, Nigeria

Cite this paper:
Eunice Ngozi Odoh, Rita Onyinye Okafor, Theophilus Maduabuchukwu Ikegwu, Chioke Amaefuna Okolo, Joy Chinenye Mba, Clement Chinedum Ezegbe, Kolawole Oladimeji Olubusayo, Sylvester Nnaemeka Orjiakor and James Ejikeme Obiegbuna. Physicochemical and Sensory Properties of Unfermented Fufu Composite Flour Made from Cassava Sievate, Guinea Corn and Unripe Plantain Flours Blend. American Journal of Food Science and Technology. 2022; 10(1):27-34. doi: 10.12691/ajfst-10-1-4

Abstract

The physicochemical and sensory properties of unfermented fufu composite flour prepared from cassava sievate, guinea corn and unripe plantain flour blends were evaluated. The raw material samples were procured and processed into unfermented fufu composite flour using standard methods. Total number of eight unfermented fufu composite flour samples were randomly generated and subjected to analysis using standard methods. The result findings ranged as follows: 2.85 to 12.5, 0.96 to 3.0, 0.5 to 2.53, 0.33 to 2.54, 6.6 to 10.99 and 27.63 to 87.96% for crude protein, fat, ash, crude fiber, moisture and carbohydrate, respectively; 0.05 to 0.15 mg/kg for hydrogen cyanide; 18.10 to 38.10%, 0.54 to 0.72 g/ml, 162.42 to 230.06, 94.20 to 150.72, 51.33 to 79.34, 198.69 to 287.55 and 56.31 to 87.10 RVU, 6.17 to 6.97 min and 93.13 to 93.66°C for water absorption capacity, bulk density; peak, trough, breakdown, final and setback viscosity, pasting time and temperature, respectively for the unfermented composite flour blends samples, respectively. Sensory evaluation of the hot water reconstituted fufu paste (swallow) values ranged from 4.6 to 7.4, 6.4 to 7.8, 6.5 to 7.8, 6.6 to 7.3 and 5.8 to 7.9 for colour, mouldability, texture/hand feel, taste and overall acceptability, respectively. Based on the findings of this work, it was ascertained that this novel product (unfermented fufu composite flour) could be a better substitute to conventional cassava fufu especially for people living in a high starch dense area to combat protein malnutrition considering the appreciable level of protein in this product (11.16%).

Keywords:
cassava sievate flour guinea corn flour unripe plantain flour unfermented fufu composite flour physicochemical properties and sensory evaluation

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