ABSTRACT

The chemical composition of wet fufu mash from Ahoada, Obio-Akpor and Oyigbo local government areas in Rivers state in Rivers State were investigated. The wet Juju mash samples were bought from six market centers They were subjected to surfactant analysis, total hydrocarbon test analysis, total starch, resistant starch, as well as non-resistant starch analysis. Chemical analysis (amylose, amylopectin, and free sugar) were also done on the wet fufu mash samples. The cationic, anionic, and total hydrocarbon levels of the wetfufu mashes were seen to range from 0.05 to 0.07 mg/I, 0.04 to 0.07 mg/1, and 0.64 to 0.83 mg/1 respectively. On the other hand, the wetfufu mash samples had total sugar contents that ranged from 1.80 to 2.77 %, amylose content ranged from 18.28 to 20.61 %, while amylopectin contents ranged from 79.39 to 81.73 % respectively. Also, the wetfufu mash samples' total starch levels varied between 74.38 and 79.81 %, the resistant starch contents between 2. 15 and 2.42 %, and their non-resistant starch contents between 72.23 and 77.41 %, respectively. The findings of this work revealed that the wetfufu mash samples from the three senatorial zones of Rivers State had total hydrocarbon content (0.64- 0.83 mg/I) potentially containing polycyclic aromatic hydrocarbons (PAH), and surfactant levels that were below the permissible limit for the body of trace metals, including zinc, cadmium, lead, and chlorine salts. When consumed frequently, this level of PAH may have a negative long-term impact on health and seriously destroy internal organs. This can be due to the use of fermentation aids in food preparation. Furthermore, the wet fufu mash samples include a good amount of total and resistant starch, which is beneficial for diabetes people.