Quality Evaluation of ‘Fufu’ Produced from Sweet Cassava (Manihot Esculenta) and Guinea Corn (Sorghum Bicolor) Flour

Awolu, Olugbenga Olufemi; Iwambe, Victoria; Oluwajuyitan, Timilehin David; Adeloye, Jumoke Bukola; Ifesan, B. O. T.

doi:10.1080/15428052.2020.1821858

Cited by 3 publications

(1 citation statement)

References 45 publications

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“…The energy values of our foutou flours ranging from 366.00 kcal/100 g to 378.44 kcal/100 g were higher than those reported by N'guessan et al [32] for M'bahou (364.87 kcal/100 g) and Awolu et al [33] for fufu produced from sweet cassava and guinea corn flour (361.25 kcal/ 100 g-367.30), but lower than those of boiled plantain (386:32 ± 0:02 kcal/100 g-388:89 ± 0:11 kcal/100 g) observed by Wohi et al [34]. [33]. The high L * values of FTF1 and FTF4 flour can be explained by the addition of cassava starch with L * values > 90 [35].…”

Section: Discussioncontrasting

confidence: 70%

Physicochemical and Sensory Characteristics of Developed Instant Foutou (Fufu), Plantain-Based Dough in West Africa

Gnagne

Kouadio

Nindjin

et al. 2023

Journal of Food Processing and Preservation

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This study is aimed at evaluating the physicochemical and sensory characteristics of developed instant foutou flour. Blanched semiripe plantain dried flakes, blanched/unblanched cassava dried flakes, and cassava starch were blended in the proportions 70 : 20 : 10 (FTF1), 80 : 30 : 0 (FTF3/FTF2), and 80 : 0 : 20 (FTF4), respectively, and ground. Foutou made from FTF1 and FTF2 were the most similar to traditional foutou (FTTRAD) for texture attributes. These foutou were fairly stick (5.66-5.73), firm (5.66-6.04), easy to mold (6.13-6.20), and pasty (6.00-6.26). FTF1 was appreciated and preferred by consumers because its color is relatively more yellow and its sweetness is relatively higher than those of other reconstituted foutou. All studied foutou flours exhibited low moisture content (6.09%-8.33%) and values of a w < 0.6 . FTF1 and FTF2 formulations had the highest ash (1.71%-1.73%) and protein (4.08%-4.53%) contents. FTF1 had the highest a ∗ value (1.80) and total sugar (TS) content (7.77%).

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