QUALITY EVALUATION OF “FUFU” PRODUCED FROM SWEET CASSAVA AND GUINEA CORN FLOUR

Abstract

‘Fufu'is a staple food widely consumed in many parts of West Africa. Majorly, it is prepared from bitter cassava (Manihot utilissima). Malnutrition is prevalence in areas where cassava-based food are mainly consumed, hence the need for its enrichment. The study was aimed at enhancing the nutritional status of ‘fufu’ by supplementing it with guinea corn, a cereal relative rich in protein, fibre, minerals and bioactive compounds. Sweet cassava was milled directly without fermenting. The milled sweet cassava and fresh guinea corn were subjected to sun- drying and oven-drying before they were milled into fine powders using Hammer Mill (Atlas Exclusive Alzico Ltd type YL90L-4). The blends of sweet cassava and guinea corn were in ratios ranging from 30:70 to 70:30. The controls were mainly ‘fufu’ from bitter cassava and semolina. The proximate composition, functional properties, antioxidant properties, resistance starch, antinutrients, soluble and insoluble fibre, colour, pasting properties of the sweet cassava-guinea corn blends as well as those of the controls were evaluated. Foods were also prepared from the best blends in terms of the properties evaluated above and evaluated for in vitro digestibility (starch and protein), glycemic index and sensory characteristics. The moisture content of both sun and oven-dried samples was between 7.02 and 9.49%, the samples were shelf stable. The crude protein was between 7.02 and 8.86%. The fibre content ranged from 3.97 to 5.99%. The water absorption capacity of the samples was higher than that of semolina but less than conventional ‘fufu”. In fact, oven -dried samples had water Absorption Capacities that was not significantly different from that of semolina. However, the swelling capacity of the samples were significantly (p≤ 0.05) lower than the control. In addition, the results showed that addition of guinea corn significantly (p≤ 0.05) increased the antioxidant properties. The addition of guinea corn resulted in the pasting characteristic greater than semolina. However, fufu had the highest pasting values. The samples consisting cassava and guinea corn also had very high minerals composition. It showed greater improvement over ‘fufu,’ and much better than semolina. The results indicated that the addition of guinea corn to sweet cassava produced ‘fufu’ with considerably reduced Glyciemic index. The ‘fufu’ from composite flour had Glyciemic index similar and close to semolina. Semolina had the best overall acceptability while oven-dried samples consisting 30 % sweet cassava and 70% guinea corn had the second best overall acceptability. Sun -dried sample had the lowest scores of sensory attributes. In conclusion, the experimental sample consisting sweet cassava and guinea corn has satisfactory proximate composition, mineral composition, functional and antioxidant properties and the could enhance the nutritional status of the consumers.