Effect of Local Cassava Fermentation Methods on Some Physiochemical and Sensory Properties of FUFU


Authors

  • E.A. Uyoh Department of Genetics and Biotechnology, University of Calabar, Calabar,
  • V.O. Ntui Department of Genetics and Biotechnology, University of Calabar, Calabar, Nigeria
  • N.N. Udoma Department of Genetics and Biotechnology, University of Calabar, Calabar, Nigeria

DOI:

https://doi.org/10.3923/pjn.2009.1123.1125

Keywords:

Cassava fermentation, fufu, HCN content, organoleptic properties

Abstract

The effects of two fermentation methods (fixed and unfixed) on the HCN content, texture, colour, flavour, water retention capacity and bulk density of fufu, a cassava based entree were studied using an improved cassava cultivar, TMS 0635. Results obtained showed that the HCN content of fufu from fixed fermentation method was significantly lower (p<0.001) than that from unfixed fermentation. On the other hand, bulk density and water retention capacity were significantly higher (p<0.001) in fufu processed from fixed fermentation method. Texture, colour and flavour were, however, not significantly different (p>0.05) in fufu processed from the two methods. The fixed fermentation method is, therefore, recommended for fufu processing with cassava cultivar TMS 0635.

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Published

15.07.2009

Issue

Vol. 8 No. 8 (2009)

Section

Research Article

License

Copyright (c) 2009 Asian Network for Scientific Information

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited.

How to Cite

Uyoh, E., Ntui, V., & Udoma, N. (2009). Effect of Local Cassava Fermentation Methods on Some Physiochemical and Sensory Properties of FUFU. Pakistan Journal of Nutrition, 8(8), 1123–1125. https://doi.org/10.3923/pjn.2009.1123.1125