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176110

Quality Assurance, Safety and Acceptability of Odourless Fufu Flour Produced from White and Yellow-Flesh Cassava using NSPRI-Technology

Article

Last updated: 01 Jan 2025

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Subjects

-

Tags

Food Science and technology

Abstract

Fufu is one of the major fermented cassava food product widely consumed in Nigeria. Due to several unhygienic methods of preparation and objectionable odour, this study was carried out to investigate the nutritional, cyanide, rheological and microbial properties of odourless fufu flours produced from white and yellow flesh cassava using Nigerian Stored Products Research Institute (NSPRI) Technology and sensory properties of smooth dough prepared from the reconstituted flours. The results showed that both white and yellow odourless fufu has safe moisture content (4.34 to 7.21%). It was also observed that white and yellow odourless fufu had an improved pasting properties with pasting temperature and viscosity of (71.850C to 75.230C and 3088cp - 3797cP), The Cyanide content and microbial analysis of both flours were within the safe range with no coliform bacterial present. The sensory evaluation from panelists showed that white odourless fufu had a better overall acceptability despite yellow flesh having higher ascorbic acid and T. carotenoid content. From the study, it can be concluded that the cyanide content, microbial load of the processed flour samples using NSPRI technology were at a safe level. Which makes it safe for consumption and the level of moisture content of the flours would make the flours suitable for long term storage.

DOI

10.21608/asejaiqjsae.2021.176110

Keywords

Cassava, dryer, Food Safety, Quality, fufu-flours

Authors

First Name

Kunle

Last Name

Ogungbemi

MiddleName

-

Affiliation

No 1 Stone road, beside red cross onireke, Dugbe

Email

kunleoguns484@gmail.com

City

Ibadan

Orcid

-

First Name

Segun Samuel

Last Name

Ajisafe

MiddleName

-

Affiliation

Chemistry/Biochemistry Unit, Nigerian Stored Products Research Institute, Ibadan, Oyo State

Email

-

City

-

Orcid

-

First Name

Bukola

Last Name

Balogun

MiddleName

-

Affiliation

Chemistry/Biochemistry Unit, Nigerian Stored Products Research Institute, Ibadan, Oyo State

Email

-

City

-

Orcid

-

First Name

Daniel Adeiza

Last Name

Balogun

MiddleName

-

Affiliation

Microbiology Unit, Nigerian Stored Products Research Institute, Ibadan, Oyo State.

Email

-

City

-

Orcid

-

First Name

Funmilayo Florence

Last Name

Ilesanmi

MiddleName

-

Affiliation

Chemistry/Biochemistry Unit, Nigerian Stored Products Research Institute, Ibadan, Oyo State

Email

-

City

-

Orcid

-

First Name

Abolanle Omolola

Last Name

Ilori

MiddleName

-

Affiliation

Chemistry/Biochemistry Unit, Nigerian Stored Products Research Institute, Ibadan, Oyo State

Email

-

City

-

Orcid

-

Volume

42

Article Issue

2

Related Issue

23719

Issue Date

2021-04-01

Receive Date

2021-05-10

Publish Date

2021-06-30

Page Start

467

Page End

474

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 42_Issue 2_Pages 467-474.pdf

PDF . 199.2kB

Link

https://asejaiqjsae.journals.ekb.eg/article_176110.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=176110

Order

20

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Quality Assurance, Safety and Acceptability of Odourless Fufu Flour Produced from White and Yellow-Flesh Cassava using NSPRI-Technology

Details

Type

Article

Created At

22 Jan 2023