ABSTRACT

 The study examined the difference between the physico-chemical, pasting and organoleptic properties of fufu flour produced from three varieties of yellow root cassava (Manihot esculenta Crantz) and a white variety as control. The freshly harvested roots of the four experimental cultivars were obtained from Cassava Programme of National Root Crops Research Institute, Umudike, Abia State, Nigeria. Roots of each variety were peeled, cut into small sizes of about 7 cm average sizes and washed. The determination of functional and pasting properties were carried out on the fufu flour and proximate, vitamin and sensory analyses were carried out on the fufu dough. From the results, functional properties values in the fufu flour ranged from 0.73% to 0.66% (Bulk density), 3.42% to 2.21% (Oil absorption capacity), 4.01% to 1.61% (Water absorption capacity), 47.6% to 42.6% (Emulsion capacity), 68.67% to 55.67% (Gelation temperature), 1.24% to 1.13% (Gelation time). The proximate composition values ranged from 75.47% to 74.54% (Dry matter), 25.46% to 24.53% (Moisture content), 2.37% to 1.83% (Crude protein), 1.02% to 0.74% (Crude fat), 1.81% to 1.52% (Crude fibre), 0.99% to 0.53% (Ash), 70.20% to 68.94% (Carbohydrate), 295.97% to 291.73% (Energy value). The vitamin composition values in the fufu ranged from 2.92mg/bOg to 0.26mg/bOg (Beta carotene) and 22.01mg/bOg to 8.8mg/bOg (Ascorbic acid). The sensory evaluation report ranged from 6.40 to 6.28 (Colour), 7.28 to 6.08 (Hand feel), 7.16 to 6.16 (Mouth feel), 6.84 to 5.68 (Mouldability), 7.64 to 6.32 (Swallowability), 7.32 to 6.32 (Odour), 6.92 to 6.64 (Flavour), 7.76 to 6.88 (General acceptability). From the result, the pasting properties report values ranged from 92.00 RVU to 2426 RVU (peak viscosity), 76.01 RVU to 2084 RVU (trough), 16.01 RVU to 342.00 RVU (breakdown), 95.01 RVU to 2384 RVU (final viscosity), 19.01 RVU to 300 RVU (setback viscosity), 5.67 mm to 6.88 mm (peak time) and 50.21°C to 84.81°C pasting temperature.