The Effects of Drying Methods on the Proximate Composition, Functional Properties and Sensory Evaluation of Fufu Flour

Ajayi, Adebola (2020) The Effects of Drying Methods on the Proximate Composition, Functional Properties and Sensory Evaluation of Fufu Flour. International Journal of Research Publication, 1 (8). pp. 78-84. ISSN 2582-7421

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Abstract

The effects of drying methods on the proximate composition, functional properties and sensory evaluation of fufu flour were studied.. Cassava was used to produce fufu and dried using cabinet and sun drying methods. The proximate composition and functional properties of the fufu flour were investigated. The result showed that the moisture content ranged from 10.22% to 10.43%, ash ranged from 0.75% to 0.81%, fibre content ranged from 0.3% to 0 .5%, fat content ranged from 0.15% to 0.19%, protein ranged from 0.41% to 0.45%, carbohydrate ranged from 82.22% to 82. 24%. There were significant differences in the functional properties of the fufu flours. The fufu flour were also cooked into ready-to-eat fufu dough and subjected to sensory evaluation. Sensory panelist rated cooked fufu from cabinet dryer closer to market fufu. However further investigations should still be carried out on these drying methods to improve on the colour and odour of the fufu flour so that the end product would have characteristics qualities close to normal fufu relished by many fufu eaters.

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mr. Bolanle Yisau I.
Date Deposited:	01 Jun 2021 07:51
Last Modified:	01 Jun 2021 07:51
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/1602

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