ABSTRACT

Nutritional quality of FUFU flour from different cereal crops and their blends with cassava FUFU flour was evaluated. Proximate composition, functional properties as well as the sensory attributes of the FUFU blends were also evaluated. Finding showed that the protein content of cassava flour was favourably enhanced with their protein content being 7.70 for 25% cassava, 75% maize and 6.13 for 25% cassava, 75% sorghum. Generally, there was a systematic change in the quality characteristics of the blends as the ratio of blending materials increased. Significant difference were obtained in the swelling index, water absorption capacity and oil absorption capacity. While the bulk density of the blends showed no significant different. The commercial semovita enjoyed as excellent acceptability by untrained panelist. Rice flour as well as 50:50 blends of cassava and maize were equally well accepted as were 25:75 cassava / rice blend and 50:50 cassava I sorghum blend. Maize flour and 50:50 cassava / rice blends as well as 75:25 cassava / rice blend were the least accepted. It was therefore concluded that blending enhanced quality characteristics of flour and affect the functional properties for good. It was then recommended that the combination of cereal flours with flour of tuber crops like cassava should be encouraged. Such combination should however be done with caution, choosing blends that are known to possess good results as discovered in this project work.