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

Abstract

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 - 65C) were lower respectively than that obtained from fufu flour of the traditional process (482.14 RVU; 75C). 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.