ABSTRACT

Fufu flours were processed from Cassava Mosaic Disease (CM1)) resistant varieties in Umudike and Onne locations. Their proximate composition, some functional and pasting properties were investigated. Ten CMD fufu flours were selected from the two locations using highest dry matter content as criteria for screening of the fufu processed from the cassava varieties. Selected flifli samples were cooked and reconstituted into jiiJi dough and subjected to sensory evaluation. Proximate composition of the fufu flours were grouped using dry matter content range. Functional and pasting properties of the Fufu flours were grouped using final viscosity range. Proximate composition offifii flours in Umudike had moisture content range of 5.52 to 12.25 %, protein (0.35 to 2.80 %), ash (0.05 to 3.34 %), fat (0.02 to 0.66 %), fiber (0.01 to 0.08 %), carbohydrate (76.89 to 91.38 %), and dry matter (87.75 to 94.48 %). Proximate composition of fufui flours in Onne had moisture content range of 7.31 to 10.06 %, protein (0.35 to 2.80 %), ash (0.10 to 1.50 %), fat (0.11 to 0.65 %), fiber (0.01 to 0.23 %), carbohydrate (87.09 to 90.49 %) and dry matter (89.94 to 92.69 %). Bulk density and water absorption capacity of fufl flours in Umudike and Onne ranged from 0.61 to 0.77 g/ml and 0.78 and to 2.30 g/ml and 0.90 to 3.00 g/ml respectively. Fufu flours are normally cooked before consumption. The pasting properties become important in predicting the behavior of the flifli during and after cooking. Pasting properties of J1J1 flours from Umudike ranged from 76.00 to 295.00 RVU, set back (28.17 to 70.42 RVU), peak time (4.07 to 5.33 mm), pasting temperature (77.55 to 81.60 °C), final viscosity ofJ1iJi flours obtained from Onne ranged from 48.08 to 246.25 RVU, set back (17.33 to 100.58 RVU), peak time (5.07 to7.00 mm) and pasting temperature (74.25 to 79.45 °C). Sensory evaluation offlifu dough prepared from CMI) resistant varieties in Umudike and Onne were generally acceptable by the panelists.