ABSTRACT
Fufu,
a fermented wet-paste from cassava is being prepared by different methods, and
different substances used in form of aids are being added to it to fasten its
fermentation. There are concerns that these substances may pose health risks to
consumers. After fermenting TME 419 cassava variety with several aids
(detergent, kerosene, and palm ash) and a control (without a fermentation aid),
wet fufu mashes and dough were
produced. Proximate analysis, surfactant analysis, hydrocarbon test analysis,
chemical analysis (amylose, amylopectin, starch, and free sugar), pH, fufu yield determination, pasting
characteristics determination, and sensory assessment were all performed on the
fufu samples. According to the
results of the proximate composition, the moisture content of the wet fufu mashes ranged from 52.60 to 59.40%,
dry matter from 45.40 to 46.50%, ash from 0.63 to 0.85%, crude fiber from 0.94
to 1.03%, fat from 0.25 to 0.42%, crude protein from 0.96 to 1.49%,
carbohydrate from 83.11 to 83.73%, and energy value from 182 – 184.66Kcal/j.
The wet fufu mashes had anionic
surfactant levels between 0.02 and 0.16 mg/l and cationic surfactant levels
between 0.02 and 0.18 mg/l, whereas the cooked fufu dough had anionic surfactant levels between 0.01 and 0.13 mg/l
and cationic surfactant levels between 0.01 and 0.16 mg/l. Discrepancy was
observed in the various amounts of surfactants seen in the fufu samples when compared to the control and this was caused by
the presence of the fermentation aids. The wet fufu mashes' total hydrocarbon content ranged from 0.15 to 2.77
mg/l, whereas the cooked fufu dough's
total hydrocarbon content ranged from 0.12 to 1.86 mg/l. The fufu flour's amylose concentration
ranged from 12.080 to 21.230%, its amylopectin level from 78.769 to 87.092%,
its free sugar from 0.165 to 0.215%, and its starch from 0.475 to 0.775%. After 72 hours, the initial pH of the fermenting fufu samples, which varied from 5.84 to
6.81, exhibited a striking reduction to ranges of 4.18 to 4.15. The fufu
mash and chaff yields of the samples ranged from 40 to 52% and 38 to 48%. The
peak viscosity of the fufu flour
samples ranged from 4632.00 to 6207.50RVU, the trough was between 1705 and
3519RVU, the breakdown viscosity was between 2560.00 and 3383.00RVU, and the
final viscosity was between 2390.00 and 4934.00RVU. The peak time ranged from
4.64 to 5.13 min, and the pasting temperature was 76.0 - 78.28oC. The
results of the sensory examination showed that the scores for Appearance ranged
from 8.70 to 8.85, Odour ranged from 8.55 to 8.85, Drawability ranged from 8.45
to 8.85, Smoothness ranged from 8.50 to 8.85, Taste ranged from 8.75 to 8.85,
and Overall Acceptance ranged from 9.10 to 9.20. There was no significant
difference (p>0.05) in the rating of the fufu
samples. The results from this study indicates that the fermentation aids had
no significant effects on the proximate analysis, chemical analysis, pasting
characteristics and on sensory evaluation, but significantly affected
(p<0.05) the fufu mash yield,
surfactant and hydrocarbon tests from the wet mashes and on the final fufu dough.
CHUKWUDI, E (2024). Quality Assessment Of Fufu Produced With Different Fermentation Aids:- Ogbete Chukwudi E. Mouau.afribary.org: Retrieved Nov 14, 2024, from https://repository.mouau.edu.ng/work/view/quality-assessment-of-fufu-produced-with-different-fermentation-aids-ogbete-chukwudi-e-7-2
ERNEST, CHUKWUDI. "Quality Assessment Of Fufu Produced With Different Fermentation Aids:- Ogbete Chukwudi E" Mouau.afribary.org. Mouau.afribary.org, 02 Sep. 2024, https://repository.mouau.edu.ng/work/view/quality-assessment-of-fufu-produced-with-different-fermentation-aids-ogbete-chukwudi-e-7-2. Accessed 14 Nov. 2024.
ERNEST, CHUKWUDI. "Quality Assessment Of Fufu Produced With Different Fermentation Aids:- Ogbete Chukwudi E". Mouau.afribary.org, Mouau.afribary.org, 02 Sep. 2024. Web. 14 Nov. 2024. < https://repository.mouau.edu.ng/work/view/quality-assessment-of-fufu-produced-with-different-fermentation-aids-ogbete-chukwudi-e-7-2 >.
ERNEST, CHUKWUDI. "Quality Assessment Of Fufu Produced With Different Fermentation Aids:- Ogbete Chukwudi E" Mouau.afribary.org (2024). Accessed 14 Nov. 2024. https://repository.mouau.edu.ng/work/view/quality-assessment-of-fufu-produced-with-different-fermentation-aids-ogbete-chukwudi-e-7-2