Quality Assurance, Safety and Acceptability of Odourless Fufu Flour Produced from White and Yellow-Flesh Cassava using NSPRI-Technology

Document Type : Original Article

Authors

1 No 1 Stone road, beside red cross onireke, Dugbe

2 Chemistry/Biochemistry Unit, Nigerian Stored Products Research Institute, Ibadan, Oyo State

3 Microbiology Unit, Nigerian Stored Products Research Institute, Ibadan, Oyo State.

Abstract

Fufu is one of the major fermented cassava food product widely consumed in Nigeria. Due to several unhygienic methods of preparation and objectionable odour, this study was carried out to investigate the nutritional, cyanide, rheological and microbial properties of odourless fufu flours produced from white and yellow flesh cassava using Nigerian Stored Products Research Institute (NSPRI) Technology and sensory properties of smooth dough prepared from the reconstituted flours. The results showed that both white and yellow odourless fufu has safe moisture content (4.34 to 7.21%). It was also observed that white and yellow odourless fufu had an improved pasting properties with pasting temperature and viscosity of (71.850C to 75.230C and 3088cp - 3797cP), The Cyanide content and microbial analysis of both flours were within the safe range with no coliform bacterial present. The sensory evaluation from panelists showed that white odourless fufu had a better overall acceptability despite yellow flesh having higher ascorbic acid and T. carotenoid content. From the study, it can be concluded that the cyanide content, microbial load of the processed flour samples using NSPRI technology were at a safe level. Which makes it safe for consumption and the level of moisture content of the flours would make the flours suitable for long term storage.

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