Nutritional evaluation of instant fufu flour produced from cassava root (Manihot esculenta) and cocoyam (Xanthoma maffafa):- Uchechi, Elizabeth

ABSTRACT

This study assessed the quality of instant flour produced from cassava root and cocoyam tuber blend. Wholesome cassava roots and cocoyam tuber were procured and processed into flour. Percentage (%) flour blends were formulated at the ratio of(10 % cassava: 90 % cocoyam. 20 % cassava: 80 % cocoyam, 30 % cassava: 70 % cocoyam,) respectively while 100 % cassava flour and 100 % cocoyam flour used as control. Functional properties, proximate composition, glycemic index, carbohydrate digestibility, textural profile and sensory properties of the instant flour were analyzed. The functional properties showed that bulk density, oil absorption capacity, solubility index, water absorption capacity and swelling index ranged from 0.64 to 0.73 g/ml, 1.72 to 1.88g/g, 9.78 to 10.75%. 2.67 to 3.42 g/gand 1.78 to 1.92 respectively. The result ofthe proximate composition showed that moisture content. Dry matter, ash, crude protein, crude fibre, fat and carbohydrate ranged from 9.87 to 11.62 %, 88.28 to 90.13 %, 1.70 to 2.28 %, 2.35 to 6.41%, 1.47to 1.83 %,.0.52 to 1.26% and 76.60 to 83.47 % respectively. The glycemic index ranged from 43.20 to 60.40 for area under the curve and 55.38 to 77.46 for glycemic index. The carbohydrate digestibility result ranged from 1.85 to 2.94 mg/lOOg for rapidly digestible starch and 56.37 to 61.14 g/lOOg for slowly digestible starch. The texture profile ranged from 32.80 to 60.50 N/m2 for hardness, 0.52 tol .08 for strechability, 25.60 to 54.71 N/m? for adhesiveness. 0.49 to 0.93 for foldability and 24.45 to 48.30 N/m2 for gumminess. The sensory properties showed the instant fufu were slightly liked by the panelists. Alternative processing method is recommended in order to improve the sensory properties.