Evaluation of the Physicochemical, Pasting and Organoleptic Properties of Fufu Flour Produced from Different Varieties of Yellow Root Cassava (Manihot esculenta Crantz)

Abstract

Aims: The study examined the physicochemical, pasting and organoleptic properties of fufu flour produced from three varieties (TMS 01/1368 (UMUCASS 36), TMS 01/1371 (UMUCASS 37), TMS 01/1412 (UMUCASS 38) and TMS 30570 (control)) of yellow root cassava (Manihot esculenta Crantz). Study Design: Completely Randomized Design was used to achieve this study. Place and Duration of Study: The study took place at the Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike between January and September 2017. Methodology: The freshly harvested roots of the experimented cultivars, were obtained from Cassava Programme of National Root Crops Research Institute, Umudike, Abia State, Nigeria. These freshly harvested roots of the experimented cultivars, TMS 01/1368 (UMUCASS 36), TMS 01/1371 (UMUCASS 37), TMS 01/1412 (UMUCASS 38) and TMS 30570 (control) were obtained from Cassava Programme of National Root Crops Research Institute, Umudike, Abia State, Nigeria. Roots of each variety were processed into fufu flour, which was subsequently made into fufu dough. The determinations of functional and pasting properties were carried out on the fufu flour and proximate, vitamin and sensory analyses were carried out on the fufu dough. Results: Values of functional properties of the fufu flour ranged from 0.66  g/ml to 0.73 g/ml (Bulk density), 2.21 g/gsample to 3.42 g/gsample (Oil absorption capacity), 1.61 g/g sample to 4.01 g/g sample (Water absorption capacity), 42.6% to 47.6 % (Emulsion capacity), 55.67ºC to 68.67ºC (Gelation temperature),1.13s to 1.24 s (Gelation time). The proximate composition values ranged from 74.54% to 75.47% (Dry matter), 24.53% to 25.46% (Moisture content), 1.83% to 2.37% (Crude protein), 0.74% to 1.02% (Crude fat), 1.52% to 1.81% (Crude fibre), 0.53% to 0.99% (Ash), 68.94% to 70.20% (Carbohydrate) and 291.73 kCal to 295.97 kCal (Energy value). The beta carotene and ascorbic acid values in the fufu ranged from 0.26 mg/100 g to 2.92 mg/100g and 8.8 mg/100 g to 22.01 mg/100 g, respectively. The range of scores for the degree of likings for the fufu dough were 6.28 - 6.40 for colour, 6.08 - 7.28 for hand feel, 6.16 - 7.16 for mouth feel, 5.68 - 6.84 for mouldability, 6.32 - 7.64 for swallowability, 6.32 - 7.32 for odour, 6.64 – 6.92 for flavour and 6.88 - 7.76 for general acceptability. Pasting properties ranged from 92.00 RVU to 2426 RVU (peak viscosity), 76.01 RVU to 2084 RVU (trough), 16.01 RVU to 342.00 RVU (breakdown), 95.01 RVU to 2384 RVU (final viscosity), 19.01 RVU to 300 RVU (setback viscosity), 5.67 min to 6.88 min (peak time) and 50.21ºC to 84.81ºC pasting temperature. Conclusion: All the samples analyzed in this work were all generally accepted by the 25 panellists that carried out the sensory evaluation, and sample 103 (Umucass 38) can be used in place of the control sample to prepare a fufu with a more acceptable sensory characteristics than the control sample.