Comparison of Functional Properties of Fufu Powder and Sensory Evaluation of the Dough Produced from TME 419, TME 693 and IBAO 11371 Cassava Varieties

Deniran Igbagboyemi Adesola; Oyelere Oluwakanyinsola Esther; Oyegbade Sijuanu Aishat; Akinduro Wemimo Odunayo; Adelaja Olusumbo Adeolu

doi:doi:10.11648/j.jfns.20221006.12

Comparison of Functional Properties of Fufu Powder and Sensory Evaluation of the Dough Produced from TME 419, TME 693 and IBAO 11371 Cassava Varieties

Deniran Igbagboyemi Adesola, Oyelere Oluwakanyinsola Esther, Oyegbade Sijuanu Aishat, Akinduro Wemimo Odunayo, Adelaja Olusumbo Adeolu

Published in Journal of Food and Nutrition Sciences (Volume 10, Issue 6)

Received: 17 October 2022 Accepted: 1 November 2022 Published: 11 November 2022

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Abstract

Fufu is a dough-like food made from fresh or fermented cassava, found in West African. Cassava is known to be bulky, difficult to handle and transport to distant markets. This study comparedthe physico-chemical, functional properties and pproximate composition of fufu powder, and sensory evaluation of dough produced from IBAO11371, TME693 and TME419. The production was done in the International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. Cassava tubers were processed into fufu powder by peeling, retting, sieving, drying and milling. Physico-chemical, functional propertiess andproximate composition of the fufu powders were determined and sensory evaluation was also carried out on the dough. Data were subjected to a one-way Analysis of Variance (AOVA) using SPSS 20 while Duncan Multiple Range Test was used to separate the means at 5% significant level. The study revealed that the fufu powder produced from IBAO11371 had the highest pH (6.120 ± .000^a) and lowest TTA (0.591 ± .003^c). IBAO11371 had the lowest water absorption capacity (121.835 ± .021^c), swelling capacity (15.350 ± .212^c) and starch solubility (68.750 ± .028^c), TME419 had the highest water absorption capacity (126.100 ± .424^a) and swelling capacity (17.355 ± .035^a), while TME693 had the highest pasting viscosity (33.550 ± .212^a) and starch solubility (71.840 ± .028^b). proximate composition of fufu powder produced from IBAO 11371 had the highest crude protein (2.24 ± .064^a) and crude fat (1.16 ± .021^a) contents, fufu powder produced from TMEB 419 had the highest crude fibre (0.38 ± .014^a), ash (0.54 ± .021^a) and moisture (13.09 ± .028^a) contents, whereas fufu powder produced from IBAO 11371 had the highest crude fat (1.16 ± .021^a), and lowest crude fibre (0.22 ± .014^b), ash (0.33 ± .021^b), moisture (12.54 ± .028^b) and carbohydrate (83.53 ± .021^c) contents. It was observed that carbohydrate was the major component in the powder samples. The carbohydrate content of TMEB 419 powder had slightly higher carbohydrate content (84.44%) which was similar to theresult which stated that the carbohydrate content of TME 419 flour was 85.44%. TME419 had the highest crude fiber (0.380 ± .014^a) while TME693 had the highest carbohydrate (85.025 ± .001^a) contents. The colour of fufu powder revealed that TMEB 419 and TMEB 693 were both whitish but IBAO 11371 was yellow. The sensory evaluation results indicated that fufu dough produced fromIBAO 11371 which was yellow in colour was generally acceptable among the fufu dough produced from different cassava cultivators. In conclusion, this study indicated that IBAO11371 has suitable proximate properties and was generally acceptable after the sensory evaluation.

Published in	Journal of Food and Nutrition Sciences (Volume 10, Issue 6)
DOI	10.11648/j.jfns.20221006.12
Page(s)	178-184
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Proximate Composition, Functional Properties, Sensory Evaluation, Fufu Powder, Fufu Dough, Cassava, Physico-Chemical

References

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[17]	JesusGil, and Alejandra Buitrago, La Yuca En La Alimentacion Animal, In La Yuca En El Tercer Milenio: Sistemas Modernos De Producción, Procesamiento, Utilización Y Comercialización. Cali, Colombia, Centro Internacional De Agricultura Tropical: Ospina, B., Ceballos, H., Eds.: Columbia: CIAT, (2002): 527-569.
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Deniran Igbagboyemi Adesola, Oyelere Oluwakanyinsola Esther, Oyegbade Sijuanu Aishat, Akinduro Wemimo Odunayo, Adelaja Olusumbo Adeolu. (2022). Comparison of Functional Properties of Fufu Powder and Sensory Evaluation of the Dough Produced from TME 419, TME 693 and IBAO 11371 Cassava Varieties. Journal of Food and Nutrition Sciences, 10(6), 178-184. https://doi.org/10.11648/j.jfns.20221006.12

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ACS Style

Deniran Igbagboyemi Adesola; Oyelere Oluwakanyinsola Esther; Oyegbade Sijuanu Aishat; Akinduro Wemimo Odunayo; Adelaja Olusumbo Adeolu. Comparison of Functional Properties of Fufu Powder and Sensory Evaluation of the Dough Produced from TME 419, TME 693 and IBAO 11371 Cassava Varieties. J. Food Nutr. Sci. 2022, 10(6), 178-184. doi: 10.11648/j.jfns.20221006.12

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AMA Style

Deniran Igbagboyemi Adesola, Oyelere Oluwakanyinsola Esther, Oyegbade Sijuanu Aishat, Akinduro Wemimo Odunayo, Adelaja Olusumbo Adeolu. Comparison of Functional Properties of Fufu Powder and Sensory Evaluation of the Dough Produced from TME 419, TME 693 and IBAO 11371 Cassava Varieties. J Food Nutr Sci. 2022;10(6):178-184. doi: 10.11648/j.jfns.20221006.12

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@article{10.11648/j.jfns.20221006.12,
  author = {Deniran Igbagboyemi Adesola and Oyelere Oluwakanyinsola Esther and Oyegbade Sijuanu Aishat and Akinduro Wemimo Odunayo and Adelaja Olusumbo Adeolu},
  title = {Comparison of Functional Properties of Fufu Powder and Sensory Evaluation of the Dough Produced from TME 419, TME 693 and IBAO 11371 Cassava Varieties},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {10},
  number = {6},
  pages = {178-184},
  doi = {10.11648/j.jfns.20221006.12},
  url = {https://doi.org/10.11648/j.jfns.20221006.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221006.12},
  abstract = {Fufu is a dough-like food made from fresh or fermented cassava, found in West African. Cassava is known to be bulky, difficult to handle and transport to distant markets. This study comparedthe physico-chemical, functional properties and pproximate composition of fufu powder, and sensory evaluation of dough produced from IBAO11371, TME693 and TME419. The production was done in the International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. Cassava tubers were processed into fufu powder by peeling, retting, sieving, drying and milling. Physico-chemical, functional propertiess andproximate composition of the fufu powders were determined and sensory evaluation was also carried out on the dough. Data were subjected to a one-way Analysis of Variance (AOVA) using SPSS 20 while Duncan Multiple Range Test was used to separate the means at 5% significant level. The study revealed that the fufu powder produced from IBAO11371 had the highest pH (6.120 ± .000a) and lowest TTA (0.591 ± .003c). IBAO11371 had the lowest water absorption capacity (121.835 ± .021c), swelling capacity (15.350 ± .212c) and starch solubility (68.750 ± .028c), TME419 had the highest water absorption capacity (126.100 ± .424a) and swelling capacity (17.355 ± .035a), while TME693 had the highest pasting viscosity (33.550 ± .212a) and starch solubility (71.840 ± .028b). proximate composition of fufu powder produced from IBAO 11371 had the highest crude protein (2.24 ± .064a) and crude fat (1.16 ± .021a) contents, fufu powder produced from TMEB 419 had the highest crude fibre (0.38 ± .014a), ash (0.54 ± .021a) and moisture (13.09 ± .028a) contents, whereas fufu powder produced from IBAO 11371 had the highest crude fat (1.16 ± .021a), and lowest crude fibre (0.22 ± .014b), ash (0.33 ± .021b), moisture (12.54 ± .028b) and carbohydrate (83.53 ± .021c) contents. It was observed that carbohydrate was the major component in the powder samples. The carbohydrate content of TMEB 419 powder had slightly higher carbohydrate content (84.44%) which was similar to theresult which stated that the carbohydrate content of TME 419 flour was 85.44%. TME419 had the highest crude fiber (0.380 ± .014a) while TME693 had the highest carbohydrate (85.025 ± .001a) contents. The colour of fufu powder revealed that TMEB 419 and TMEB 693 were both whitish but IBAO 11371 was yellow. The sensory evaluation results indicated that fufu dough produced fromIBAO 11371 which was yellow in colour was generally acceptable among the fufu dough produced from different cassava cultivators. In conclusion, this study indicated that IBAO11371 has suitable proximate properties and was generally acceptable after the sensory evaluation.},
 year = {2022}
}

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TY  - JOUR
T1  - Comparison of Functional Properties of Fufu Powder and Sensory Evaluation of the Dough Produced from TME 419, TME 693 and IBAO 11371 Cassava Varieties
AU  - Deniran Igbagboyemi Adesola
AU  - Oyelere Oluwakanyinsola Esther
AU  - Oyegbade Sijuanu Aishat
AU  - Akinduro Wemimo Odunayo
AU  - Adelaja Olusumbo Adeolu
Y1  - 2022/11/11
PY  - 2022
N1  - https://doi.org/10.11648/j.jfns.20221006.12
DO  - 10.11648/j.jfns.20221006.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 178
EP  - 184
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20221006.12
AB  - Fufu is a dough-like food made from fresh or fermented cassava, found in West African. Cassava is known to be bulky, difficult to handle and transport to distant markets. This study comparedthe physico-chemical, functional properties and pproximate composition of fufu powder, and sensory evaluation of dough produced from IBAO11371, TME693 and TME419. The production was done in the International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. Cassava tubers were processed into fufu powder by peeling, retting, sieving, drying and milling. Physico-chemical, functional propertiess andproximate composition of the fufu powders were determined and sensory evaluation was also carried out on the dough. Data were subjected to a one-way Analysis of Variance (AOVA) using SPSS 20 while Duncan Multiple Range Test was used to separate the means at 5% significant level. The study revealed that the fufu powder produced from IBAO11371 had the highest pH (6.120 ± .000a) and lowest TTA (0.591 ± .003c). IBAO11371 had the lowest water absorption capacity (121.835 ± .021c), swelling capacity (15.350 ± .212c) and starch solubility (68.750 ± .028c), TME419 had the highest water absorption capacity (126.100 ± .424a) and swelling capacity (17.355 ± .035a), while TME693 had the highest pasting viscosity (33.550 ± .212a) and starch solubility (71.840 ± .028b). proximate composition of fufu powder produced from IBAO 11371 had the highest crude protein (2.24 ± .064a) and crude fat (1.16 ± .021a) contents, fufu powder produced from TMEB 419 had the highest crude fibre (0.38 ± .014a), ash (0.54 ± .021a) and moisture (13.09 ± .028a) contents, whereas fufu powder produced from IBAO 11371 had the highest crude fat (1.16 ± .021a), and lowest crude fibre (0.22 ± .014b), ash (0.33 ± .021b), moisture (12.54 ± .028b) and carbohydrate (83.53 ± .021c) contents. It was observed that carbohydrate was the major component in the powder samples. The carbohydrate content of TMEB 419 powder had slightly higher carbohydrate content (84.44%) which was similar to theresult which stated that the carbohydrate content of TME 419 flour was 85.44%. TME419 had the highest crude fiber (0.380 ± .014a) while TME693 had the highest carbohydrate (85.025 ± .001a) contents. The colour of fufu powder revealed that TMEB 419 and TMEB 693 were both whitish but IBAO 11371 was yellow. The sensory evaluation results indicated that fufu dough produced fromIBAO 11371 which was yellow in colour was generally acceptable among the fufu dough produced from different cassava cultivators. In conclusion, this study indicated that IBAO11371 has suitable proximate properties and was generally acceptable after the sensory evaluation.
VL  - 10
IS  - 6
ER  -

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Author Information

Deniran Igbagboyemi Adesola

Human Nutrition and Dietetics Department, Faculty of Public Health, Lead City University, Ibadan, Nigeria
Oyelere Oluwakanyinsola Esther

Human Nutrition and Dietetics Department, Faculty of Public Health, Lead City University, Ibadan, Nigeria
Oyegbade Sijuanu Aishat

Human Nutrition and Dietetics Department, Faculty of Public Health, Lead City University, Ibadan, Nigeria
Akinduro Wemimo Odunayo

Human Nutrition and Dietetics Department, Faculty of Public Health, Lead City University, Ibadan, Nigeria
Adelaja Olusumbo Adeolu

Agribusiness Department, Institute of Agribusiness Management, Ibadan, Nigeria

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Deniran Igbagboyemi Adesola, Oyelere Oluwakanyinsola Esther, Oyegbade Sijuanu Aishat, Akinduro Wemimo Odunayo, Adelaja Olusumbo Adeolu. (2022). Comparison of Functional Properties of Fufu Powder and Sensory Evaluation of the Dough Produced from TME 419, TME 693 and IBAO 11371 Cassava Varieties. Journal of Food and Nutrition Sciences, 10(6), 178-184. https://doi.org/10.11648/j.jfns.20221006.12

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ACS Style

Deniran Igbagboyemi Adesola; Oyelere Oluwakanyinsola Esther; Oyegbade Sijuanu Aishat; Akinduro Wemimo Odunayo; Adelaja Olusumbo Adeolu. Comparison of Functional Properties of Fufu Powder and Sensory Evaluation of the Dough Produced from TME 419, TME 693 and IBAO 11371 Cassava Varieties. J. Food Nutr. Sci. 2022, 10(6), 178-184. doi: 10.11648/j.jfns.20221006.12

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AMA Style

Deniran Igbagboyemi Adesola, Oyelere Oluwakanyinsola Esther, Oyegbade Sijuanu Aishat, Akinduro Wemimo Odunayo, Adelaja Olusumbo Adeolu. Comparison of Functional Properties of Fufu Powder and Sensory Evaluation of the Dough Produced from TME 419, TME 693 and IBAO 11371 Cassava Varieties. J Food Nutr Sci. 2022;10(6):178-184. doi: 10.11648/j.jfns.20221006.12

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@article{10.11648/j.jfns.20221006.12,
  author = {Deniran Igbagboyemi Adesola and Oyelere Oluwakanyinsola Esther and Oyegbade Sijuanu Aishat and Akinduro Wemimo Odunayo and Adelaja Olusumbo Adeolu},
  title = {Comparison of Functional Properties of Fufu Powder and Sensory Evaluation of the Dough Produced from TME 419, TME 693 and IBAO 11371 Cassava Varieties},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {10},
  number = {6},
  pages = {178-184},
  doi = {10.11648/j.jfns.20221006.12},
  url = {https://doi.org/10.11648/j.jfns.20221006.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20221006.12},
  abstract = {Fufu is a dough-like food made from fresh or fermented cassava, found in West African. Cassava is known to be bulky, difficult to handle and transport to distant markets. This study comparedthe physico-chemical, functional properties and pproximate composition of fufu powder, and sensory evaluation of dough produced from IBAO11371, TME693 and TME419. The production was done in the International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. Cassava tubers were processed into fufu powder by peeling, retting, sieving, drying and milling. Physico-chemical, functional propertiess andproximate composition of the fufu powders were determined and sensory evaluation was also carried out on the dough. Data were subjected to a one-way Analysis of Variance (AOVA) using SPSS 20 while Duncan Multiple Range Test was used to separate the means at 5% significant level. The study revealed that the fufu powder produced from IBAO11371 had the highest pH (6.120 ± .000a) and lowest TTA (0.591 ± .003c). IBAO11371 had the lowest water absorption capacity (121.835 ± .021c), swelling capacity (15.350 ± .212c) and starch solubility (68.750 ± .028c), TME419 had the highest water absorption capacity (126.100 ± .424a) and swelling capacity (17.355 ± .035a), while TME693 had the highest pasting viscosity (33.550 ± .212a) and starch solubility (71.840 ± .028b). proximate composition of fufu powder produced from IBAO 11371 had the highest crude protein (2.24 ± .064a) and crude fat (1.16 ± .021a) contents, fufu powder produced from TMEB 419 had the highest crude fibre (0.38 ± .014a), ash (0.54 ± .021a) and moisture (13.09 ± .028a) contents, whereas fufu powder produced from IBAO 11371 had the highest crude fat (1.16 ± .021a), and lowest crude fibre (0.22 ± .014b), ash (0.33 ± .021b), moisture (12.54 ± .028b) and carbohydrate (83.53 ± .021c) contents. It was observed that carbohydrate was the major component in the powder samples. The carbohydrate content of TMEB 419 powder had slightly higher carbohydrate content (84.44%) which was similar to theresult which stated that the carbohydrate content of TME 419 flour was 85.44%. TME419 had the highest crude fiber (0.380 ± .014a) while TME693 had the highest carbohydrate (85.025 ± .001a) contents. The colour of fufu powder revealed that TMEB 419 and TMEB 693 were both whitish but IBAO 11371 was yellow. The sensory evaluation results indicated that fufu dough produced fromIBAO 11371 which was yellow in colour was generally acceptable among the fufu dough produced from different cassava cultivators. In conclusion, this study indicated that IBAO11371 has suitable proximate properties and was generally acceptable after the sensory evaluation.},
 year = {2022}
}

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TY  - JOUR
T1  - Comparison of Functional Properties of Fufu Powder and Sensory Evaluation of the Dough Produced from TME 419, TME 693 and IBAO 11371 Cassava Varieties
AU  - Deniran Igbagboyemi Adesola
AU  - Oyelere Oluwakanyinsola Esther
AU  - Oyegbade Sijuanu Aishat
AU  - Akinduro Wemimo Odunayo
AU  - Adelaja Olusumbo Adeolu
Y1  - 2022/11/11
PY  - 2022
N1  - https://doi.org/10.11648/j.jfns.20221006.12
DO  - 10.11648/j.jfns.20221006.12
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 178
EP  - 184
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20221006.12
AB  - Fufu is a dough-like food made from fresh or fermented cassava, found in West African. Cassava is known to be bulky, difficult to handle and transport to distant markets. This study comparedthe physico-chemical, functional properties and pproximate composition of fufu powder, and sensory evaluation of dough produced from IBAO11371, TME693 and TME419. The production was done in the International Institute of Tropical Agriculture (IITA), Ibadan, Oyo State, Nigeria. Cassava tubers were processed into fufu powder by peeling, retting, sieving, drying and milling. Physico-chemical, functional propertiess andproximate composition of the fufu powders were determined and sensory evaluation was also carried out on the dough. Data were subjected to a one-way Analysis of Variance (AOVA) using SPSS 20 while Duncan Multiple Range Test was used to separate the means at 5% significant level. The study revealed that the fufu powder produced from IBAO11371 had the highest pH (6.120 ± .000a) and lowest TTA (0.591 ± .003c). IBAO11371 had the lowest water absorption capacity (121.835 ± .021c), swelling capacity (15.350 ± .212c) and starch solubility (68.750 ± .028c), TME419 had the highest water absorption capacity (126.100 ± .424a) and swelling capacity (17.355 ± .035a), while TME693 had the highest pasting viscosity (33.550 ± .212a) and starch solubility (71.840 ± .028b). proximate composition of fufu powder produced from IBAO 11371 had the highest crude protein (2.24 ± .064a) and crude fat (1.16 ± .021a) contents, fufu powder produced from TMEB 419 had the highest crude fibre (0.38 ± .014a), ash (0.54 ± .021a) and moisture (13.09 ± .028a) contents, whereas fufu powder produced from IBAO 11371 had the highest crude fat (1.16 ± .021a), and lowest crude fibre (0.22 ± .014b), ash (0.33 ± .021b), moisture (12.54 ± .028b) and carbohydrate (83.53 ± .021c) contents. It was observed that carbohydrate was the major component in the powder samples. The carbohydrate content of TMEB 419 powder had slightly higher carbohydrate content (84.44%) which was similar to theresult which stated that the carbohydrate content of TME 419 flour was 85.44%. TME419 had the highest crude fiber (0.380 ± .014a) while TME693 had the highest carbohydrate (85.025 ± .001a) contents. The colour of fufu powder revealed that TMEB 419 and TMEB 693 were both whitish but IBAO 11371 was yellow. The sensory evaluation results indicated that fufu dough produced fromIBAO 11371 which was yellow in colour was generally acceptable among the fufu dough produced from different cassava cultivators. In conclusion, this study indicated that IBAO11371 has suitable proximate properties and was generally acceptable after the sensory evaluation.
VL  - 10
IS  - 6
ER  -

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