ABSTRACT

The research was carried out to evaluate the nutrient composition, antinutritional composition, functional properties and sensory evaluation of fermented yam flour fufu. Fermented yam were processed into flour made into fufu. Four (4) samples of yam fufu were produced: unfermented yam denoted as UYF, 24 hours fermentation period denoted as TYF, 48 hours fermentation period denoted as FYT and 72 hours fermentation period denoted as SYF. Fufu made from unfermented yam was the control. The proximate, mineral, vitamins and antinutrients content, functional properties and sensory properties of the fufu samples were determined using standard laboratory properties procedures. The results are analyzed using SPSS version 22. The result of the proximate composition showed that the moisture content of fufu made after72 hours fermentation period was higher than others with a significant difference (p<0.05) and was least in the control. Protein content was least in UYF (2.66%) and highest in the SYF (2.72%). The fat contents was least in SYF yam fufu (1.29%) and highest in the UYF (1.38%), crude fibre was least in all the fermented yam fufu (1.25%) and highest in the UYF (3.19%), ash was least in the FYF (2.00%) and highest in the UYF (2.15%), and carbohydrate contents was highest in the UYF (46.30%) and least in the SYF (46.30%). Sample UYF (control) had the highest calcium content with a mean score of 39.84mg/100g. There was a significant difference (p<0.05) between the calcium content of sample UYF (control) and other samples. Sample UYF (control) had the highest mg content with a mean score of 14.35mg/100g. There was no significant difference between the mg content of all the samples. Sample UYF (control) had the highest sodium content with a mean score of 90.96mg/100g. Thiamine (Vit B₁) was in the range of 0.017mg/100g to 0.03mg/100g and was highest in the UYF (control). Sample UYF (control) had the highest vitamin B2 with a mean score of 0.03mg/100g. Sample UYF had the highest vitamin C content with a mean of 6.58mg/100g. The result of the mineral and vitamin content revealed that the UYF had the highest vitamins and the fermented yam fufu sample had the least or no vitamins in them.  They reduced significantly with increase in the duration of fermentation. The values of minerals also reduced significantly with increase in the duration of fermentation. The result of the antinutrients showed that the process of fermentation reduced the antinutritional composition of the yam fufu. The result of the functional properties showed that the SYF had the highest scores in all the functional properties except the bulk density and foaming capacity where the UYF had the highest score.  The result of the sensory properties showed that the UYF had a significant (P<0.05) high score in all the sensory attributes except in the taste hence, there was no significant difference (P>0.05) between the taste of all the samples.  The fermented yam flour may be a better alternative swallow for persons who require reduced carbohydrate intake example, persons suffering from diabetes mellitus. In conclusion, this study has shown that fufu of acceptable nutritional and moderately liked sensory quality can be prepared from fermented yam.