Quality Evaluation Of Instant Fufu Flour Made From Composite Blends Of Cassava And Maize Flour”:- Ogbonna, Martha I

ABSTRACT

This study evaluated the quality ofinstantfufu flour produced from blends ofcassava and maize flour. Cassava root and maize grain were procured and processed into flour. The flours were formulated by blending into ratios of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100 respectively, while 100 % cassava flour served as the control. Fufu was produced from the blends. The resulting products were subjected to sensory evaluation using 9- point hedonic scale while functional properties, proximate composition, antinutritional properties, vitamin and mineral composition of the blended flour samples were determined using standard analytical method. The sensory acceptability ofthe formulated fufu significantly (p< 0.05) decreased with increasing substitution of cassava and maize flour. The statistical analysis was carried out using one-way ANOVA at 95 % confidence level. Result showed that functional properties ranged from 0.83 to 0.87 g/ml, 2.35 to 4.30 g/ml, 1.54 to 1.85 g/ml, 2.63 to 7.82% and 11.42 to 14.60 % for bulk density, water absorption capacity, oil absorption capacity, solubility and swelling capacity respectively. The proximate composition ranged from 8.32 to 10.13 %, 0.23 to 1.41 %, 0.62 to 1.30 %, 0.61 to 7.00 %, 0.87 to 7.73 % and 74.97 to 86.88 % for moisture, ash, fibre, fat, protein and carbohydrate respectively. The antinutritional composition ranged from 0.14 to 3.21 %, 19.46 to 40.73 mg/100 g and 0.09 to 0.25 % for alkaloid, cyanide and phytate respectively. The vitamin composition ranged from 1.80 to 7.68 mg/100 g and 2.84 to 10.02 mg/100 g for vitamin A and vitamin C respectively. The mineral composition ranged from 19.89 to 40.83 mg/100 g and 11.48 to 12.11 mg/100 g for calcium and magnesium respectively. The sensory properties ranged from 6.05 to 8.20, 5.80 to 7.85, 5.95 to 7.55, 5.84 to 7.45, 6.25 to 8.10 and 6.20 to 8.05 for appearance, texture, aroma, taste, colour and overall acceptability respectively. Blending ofcassava-maize flour could serve as food fortification thereby increasing it's use in food industry and promote food security