Evaluation of the quality of instant fufu flours prepared from corn, cassava and soybean flour blends

Abstract

Flour samples were prepared from corn, cassava and soybean. The corn flour (COF), cassava flour (CAF and soybean flour were used to prepare fufu flour blends. The chemical composition of the samples were determined. The flour blends were used to prepare fufu meals which were evaluated for their sensory properties. The fufu meal containing COF, CAF and SBF had higher ash, crude protein and crude fat contents than the control (COF-CAF blend). The levels of these nutrients increased with the level of SBF in the blends. The COF-CAF blend contained 2.0% ash while the ash content of the COF-CAF-SBF blend varied from 2.1 to 4.3%. The protein content increased from 8.9% in the COF-CAF fufu to a range of 11.6 to 25.6% for the COF-CAF-SBF fufu blend. Similarly, the fat contents increased from2.8% in the COFCAF fufu blend to a range of 4.1 to 11.7% in the blend containing SBF. The COF-CAF fufu (350.8 Kcal/100g) and the COF-CAF-SBF fufu (360-402.3 Kcal/100g) contained adequate amount of energy. The energy values of the fufu supplemented with SBF increased with the amount of SBF in the blends. The scores of the fufu meal supplemented with SBF for all the sensory attributes and overall acceptability evaluated except color increased up to 20% level of SBF incorporation and thereafter, dropped steadily.