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Discoveries in Agriculture and Food Sciences - Vol. 11, No. 4

Publication Date: August 25, 2023

DOI:10.14738/dafs.114.15032.

Kolawole, O. O., John, N. S., Akolawole, J. S., Nduka, E. O., Orjiakor, S. N., Obiegbuna, J. E., & Odoh, E. N. (2023). Physico-Chemical

and Sensory Analysis of Instant Fufu Powder from Orange-Fleshed Sweet Potato and Cassava Starch Composite Extrudate Blends.

Discoveries in Agriculture and Food Sciences, 11(4). 01-13.

Services for Science and Education – United Kingdom

Physico-Chemical and Sensory Analysis of Instant Fufu Powder

from Orange-Fleshed Sweet Potato and Cassava Starch Composite

Extrudate Blends

Oladimeji Olubusayo Kolawole

Projects Development Institute (PRODA), 01609, Enugu State, Nigeria

Nnenna Stella John

Projects Development Institute (PRODA), 01609, Enugu State, Nigeria

Joseph Segun Akolawole

NAFDAC Laboratory Service Directorate Agulu, Anambra State, Nigeria

Emmanuel Orji Nduka

Department of Food Science and Technology, Faculty of Agriculture,

Nnamdi Azikiwe University, PMB 5025 Awka, Anambra State, Nigeria

Sylvester Nnaemeka Orjiakor

Department of Food Science and Technology, Faculty of Agriculture,

Nnamdi Azikiwe University, PMB 5025 Awka, Anambra State, Nigeria

James Ejikeme Obiegbuna

Department of Food Science and Technology, Faculty of Agriculture,

Nnamdi Azikiwe University, PMB 5025 Awka, Anambra State, Nigeria

Eunice Ngozi Odoh

Department of Food Science and Technology, Faculty of Agriculture,

Nnamdi Azikiwe University, PMB 5025 Awka, Anambra State, Nigeria

ABSTRACT

Physico-chemical and sensory analysis of instant fufu powder from orange-fleshed

sweet potato and cassava starch composite extrudates blends were carried out.

Total number of six extruded fufu composite samples were generated and subjected

to analysis using standard conventional methods. The result findings ranged as

follows: 4.95 to 7.25, 3.75 to 5.40, 3.48 to 4.32, 0.83 to 2.14, 2.19 to 3.44 and 79.91

to 83.41% for moisture, protein, ash, fat, crude fibre and carbohydrates,

respectively; 0.43 to 0.67 g/cm3, 2.43 to 3.61 g/mL, 3.06 to 8.78%, 6.93 to 14.65

g/100g, 14.57 to 20.06% and 1.00 to 5.00 min for bulk density, water absorption

capacity, gelation, swelling index, solubility and wettability, respectively; 9.65 to

16.06 mg/100g, 7.04 to 10.52 mg/100g, 36.03 to 47.36 mg/100g, 55.31 to 63.47%

and 4.76 to 8.65% for beta carotene, vitamin A, vitamin C, starch and sugar content,

respectively. 263.50 to 1116.00, 251.50 to 632.50, 10.50 to 483.50, 424.50 to

966.50, 173.00 to 334.00 RVU, 4.87 to 6.96 min and 75.87 to 85.22oC for peak,

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Discoveries in Agriculture and Food Sciences (DAFS) Vol 11, Issue 4, August- 2023

Services for Science and Education – United Kingdom

trough, breakdown, final, setback viscosity, peak time and pasting temperature,

respectively for the extruded composite flour blends. Sensory evaluation of the

tepid water reconstituted fufu paste values ranged from 5.80 to 6.25, 5.75 to 6.40,

4.15 to 5.45, 4.30 to 5.75 and 5.10 to 5.70 for colour, flavor, handfeel, mouldability

and overall acceptability, respectively.

Keywords: Extrusion cooking, instant fufu, OFSP flour, cassava starch flour and sensory

evaluation.

INTRODUCTION

Instant fufu is a pregelatinized product made by extrusion of starch or flour from mostly root

and tuber at relatively low temperature (Colonna et al., 1999). Pregelatinized starches or flours

are paste forming products in the presence of warm or hot water or soluble products in hot

water (Colonna et al., 1999).

Fufu is a thick paste made by boiling flour in water, stirring vigorously with a wooden paddle

until a desired consistency is formed (Sanni et al. 2012). Fufu flour could be prepared from

cassava, yam, potatoes, cocoyam, cereals etc. The consumption of fufu depends on the raw

material used for its preparation and is widely consumed in all parts of Nigeria (Akubor and

Ukwuru, 2003). The methods for the preparation of cassava starch flour for making cassava

fufu is basically through sedimentation and drying. Generally, cassava starch flour is prepared

by washing fresh cassava root, peeling, washing, rasping, pulping, sedimentation, drying and

milling. The traditional method of processing cassava reduces the toxic cyanogenic glycosides

(Achi and Akoma, 2006).

Orange-fleshed sweet potato (OFSP) (Ipomea botatas) is a good source of non-digestible dietary

fibre, specific minerals, different vitamins, and antioxidants (Endrias et al. 2016). Phenolic

compounds and carotenoids are responsible for distinguishing flesh and skin colours (deep

yellow, red to orange, purple, and pale) of sweet potatoes along with antioxidant properties

(Steed and Truong, 2008). Scientists established the role of OFSP in health, and this accredited

to its rich nutritional components with anti-carcinogenic and cardiovascular disease (CVD)

preventing attributes (Chandrasekara and Joseph, 2016). Recent scientific reports concluded

the anti-oxidative and free radical scavenging activity of phenolic acid components in OFSP with

beneficial health-promoting activities (Bovell, 2007). The OFSP possesses the characteristic of

attractive sweet taste and eye-pleasing yellow to orange colour to children in comparison with

white-fleshed sweet potato (WFSP) (Kaguongo, 2012); hence, OFSP has reported potential role

to tackle calorific and vitamin A deficiency (VAD) malnutrition problems of children in targeted

communities.

Cassava (Manihot esculentus, Crantz) is one of the root crops with growing food and industrial

applications (Shittu et al., 2005). It has been one of the mainstays of several tropical and sub- tropical countries of the world (Shittu et al., 2005). According to FAO statistics, the world’s

cassava production had been on the increase form about 176 to 177 metric tons per year form

the year 2000 to 2013. Africa contributed between 54 and 58% of the world’s cassava within

these periods (FAO, 2014).

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Kolawole, O. O., John, N. S., Akolawole, J. S., Nduka, E. O., Orjiakor, S. N., Obiegbuna, J. E., & Odoh, E. N. (2023). Physico-Chemical and Sensory

Analysis of Instant Fufu Powder from Orange-Fleshed Sweet Potato and Cassava Starch Composite Extrudate Blends. Discoveries in Agriculture and

Food Sciences, 11(4). 01-13.

URL: http://dx.doi.org/10.14738/dafs.114.15032

Extrusion cooking of foods has been practiced over 50 years. During extrusion, thermal and

shear energies are applied to raw food materials causing structural, chemical and nutritional

transformations such as starch gelatinization and degradation, protein denaturalization, lipid

oxidation, vitamin degradation, anti-nutritional factors and phytochemicals breakdown,

formation of flavours, increase of mineral bioavailability and dietary fibre solubility (Singh et

al., 2007).

MATERIALS AND METHODS

Source of Materials

Matured OFSP tubers (carrot C and Ejumula) and cassava roots (H-226 and H-165) were

purchased form Zadok farm, Yenagoa, Bayelsa State. The raw materials were transported in a

polyethylene sac and processed. The equipment and chemicals used were of analytical grade.

Experimental Design

A Simplex-Lattice Mixture Design (MD) was used for the formulation ratio and generated six

different ratios of instant fufu composite flours which include: 90:10, 80:20, 50:50, 60:40,

70:30, and 100:0 for OFSP: Cassava starch, respectively. One hundred percent of OFSP flours

served as the control samples.

Production of OFSP Flour

The OFSP flour was produced using the method described by (Shittu et al., 2002). Three

kilograms of OFSP tuber was washed with clean water, peeled with sharp stainless knife and

re-washed. The peeled, washed potato tubers was then chipped into thin layers. The chipped

potato was dried at 70 oC for 9 h in a cabinet dryer before milling (Shittu et al., 2002). The milled

potato was sieved and packaged in air tight container for use.

Production of Cassava Starch Flour

The cassava starch flour was produced according to the method (Sriroth et al., 2000). The

cassava root was washed with clean water to remove soil, sand, and other impurities. The

cassava root was then peeled manually. The peeled root was cut and pulped with water. The

pulp was suspended in clean water, mixed properly, and allowed to stay for 6 h at room

temperature. Water used for the pulping process contained 0.05% sulphur dioxide. The slurry

was sieved and allowed to sediment before decantation to obtain the starch cake. The starch

cake was then dried at 70 oC for 15 h in a cabinet dryer to attain a moisture content of level of

10-14%. The dried starch cake was milled and sieved using a mesh size 180 micron. The starch

flour was packaged in an air tight container and kept for storage.

Production of Instant Fufu Powder

The instant fufu powder was produced according to the method described by (Odoh et al.,

2022). Each of the flour was reconstituted with metered amount of potable water; the dough

was fed into the extruder at 80 oC for 100 rpm. The resultant extrudate was further dried at 70

oC for 10 h in a cabinet dryer. The dried extrudate was crushed using a crusher; and then milled.

The OFSP and cassava starch extrudate flours were blended based the different mixture ratio

of 90:10, 80:20, 50:50, 60:40, 7:30 and 100:0; with the sample code as: ABC, DEF JKL, MNO, STU

and YZ*.