African Journal of Biotechnology Vol. 6 (16), pp. 1949-1953, 20 August 2007   

ISSN 1684–5315 © 2007 Academic Journals        

Full Length Research Paper

Effect of process modification on the physio-chemical and sensory quality of fufu-flour and dough

Okoro Casmir Chukwuemeka

Department of Food Technology Yaba, College of Technology, Lagos, Nigeria. E-mail: emoko102003@yahoo.com.

Accepted 7 May, 2007

A modified cassava processing method was used for the production of fufu flour and the flour obtained was compared analytically with that obtained using the traditional process. The flour obtained from the modified process had hydrocyanide (HCN) levels of 200 - 300% lower (10 – 16 mg/kg) than that of the traditionally processed fufu flour (38 mg/kg). Lighter fufu flours and dough were obtained as indicated by their lower bulk densities (0.47 - 0.58 mg/ml), lower swelling index (2.29 - 3.25) and lower water absorption capacity (2.21-2.98 ml/g) than that from the traditional process (0.85, 3.25, and 3.15 ml/g, respectively). The peak viscosity (478.95 - 288.75 RVU) and pesting temperature (64 - 65^○C) were lower respectively than that obtained from fufu flour of the traditional process (482.14 RVU; 75^○C). Sensory scores showed a general preference for fufu from the modified process in terms of odour, colour, texture, and overall acceptability and absence of repulsive fufu odour.

Key words: Fufu, HCN, modified process, traditional process.