Comparative Evaluation of the Functional and Sensory Characteristics of Three Traditional Fermented Cassava Products
DOI:
https://doi.org/10.51406/jnset.v8i2.1113Keywords:
Fufu, lafun, pupuru, sensory acceptability, functional propertiesAbstract
This study provides scientific evidence to test the hypothesis that the flours and cooked forms of fufu, lafun and pupuru can suitably serve as substitutes for each other in the food markets and eateries, respectively. Sixteen functional properties of flours were compared statistically. Similarly, discrimination and preference tests were also conducted on the cooked dough. About 88% of the functional properties of the products were significantly different (p<0.05). Cooked dough samples were significantly different in terms of the appearance, odour and texture. Pupuru had the highest preference scores for all the sensory attributes. Dough appearance was the most important factor determining the overall acceptability of the products. Conclusively, the flours and cooked dough from traditionally processed fufu, lafun and pupuru cannot suitably substitute for each other in food markets and consumers end.
References
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Blanshard, A.F.J., Dahniya, M.T., Poulter, N.H., Taylor, A.J. 1994. Fermentation of cassava into 'foofoo'. Effect of time and temperature of processing and storage quality. Journal of the Science of Food and Agriculture, 66: 485 492.
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Brauman. A, Keleke, S., Malonga, M., Miambi, E., Ampe, F. 1996. Microbiological and biochemical characterization of cassava retting, a traditional lactic acid fermentation for foo-foo (cassava flour) production. Applied and Environmental Microbiology, 62(8): 2854–2858.
Idowu, M.A., Akindele, S.A. 1994. Effect of storage of cassava roots on the chemical composition and sensory qualities of 'gari' and 'fufu'. Food Chemistry, 51: 421 424.
Leach, H.W., McCowen, L.D., Schoch T.J. 1959. Structure of starch granule. I. Swelling and solubility patterns of various starches. Cereal Chemistry, 36: 534-544.
Mitchell, J. 2006. Food acceptance and acculturation. Journal of Foodservice, 17(2): 77–83.
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Opare-Obisaw, C., Asante., I.K., Annan, E.K. 2004. Sensory characteristics of fufu prepared with cassava (Manihot esculenta Crantz) stored in polyethylene sacks. International Journal of Consumer Studies, 28: 14–17.
Oyewole, O.B., Afolami, O.A. 2001. Quality and preference of different cassava varieties for 'lafun' production. The Journal of Food Technology in Africa, 6: 27-29.
Oyewole, O.B., Odunfa, S.A. 1990. Characterization and distribution of Lactic acid bacteria in cassava fermentation during 'fufu' production. Journal of Applied Bacteriology, 68: 145-152.
Rao, K.V. 1996. Biostatistics. Jaypee Brothers Medical Publishers (P) Ltd.: New Delhi.
Rickard, J.E., Asoaka, M., Blanshard, J.W.V. 1991. The physicochemical properties of cassava starch. Tropical Science, 31: 189-207.
Ruales, J., Valencia, S., Nair, B. 1993. Effect of processing on the physico-chemical characteristics of quinoa flour. Starch/Starke, 45:13–19.
Sanni, L., Alenkhe, B., Edosio, R., Patino, M., Dixon, A. 2007. Technology transfer in developing countries: Capitalizing on Equipment Development. Journal of Food, Agriculture and Environment, 5: 88-91.
Shittu, T.A. 1998. Effects of drying methods on the functional & sensory qualities of pukuru: a fermented cassava product. M.Sc. Dissertation, University of Agriculture, Abeokuta, Nigeria.
Shittu, T.A., Oyewole, O.B., Olawuyi, O., Daramola, O. 2005. Processing technology of pupuru: a survey of practices and product quality in the south west of Nigeria. ASSET Series B 2: 17-27.
Tomlins, K., Sanni, L., Oyewole, O., Dipeolu, A., Ayinde, I., Adebayo, K., Westby, A. 2007. Consumer acceptability and sensory evaluation of a fermented cassava product (Nigerian fufu). Journal of the Science of Food and Agriculture, 87: 1949–1956.
Akingbala, J.O., Oyewole, O.B., Uzo-Peters, P.I., Karim, R.O., Baccus-Taylor, G.S.H. 2005. Evaluating stored cassava quality in gari production. Journal of Food, Agriculture & Environment, 3: 75-80.
Almazan, A.M. 1992. Influence of cassava variety and storage on 'gari' quality. Tropical Agriculture, (Trinidad), 69: 386-390.
Blanshard, A.F.J., Dahniya, M.T., Poulter, N.H., Taylor, A.J. 1994. Fermentation of cassava into 'foofoo'. Effect of time and temperature of processing and storage quality. Journal of the Science of Food and Agriculture, 66: 485 492.
Bower. J.A. 1996. Statistics for food science III: sensory evaluation data. Part B- discrimination tests. Nutrition and Food Science, March/April, 16-22.
Brauman. A, Keleke, S., Malonga, M., Miambi, E., Ampe, F. 1996. Microbiological and biochemical characterization of cassava retting, a traditional lactic acid fermentation for foo-foo (cassava flour) production. Applied and Environmental Microbiology, 62(8): 2854–2858.
Idowu, M.A., Akindele, S.A. 1994. Effect of storage of cassava roots on the chemical composition and sensory qualities of 'gari' and 'fufu'. Food Chemistry, 51: 421 424.
Leach, H.W., McCowen, L.D., Schoch T.J. 1959. Structure of starch granule. I. Swelling and solubility patterns of various starches. Cereal Chemistry, 36: 534-544.
Mitchell, J. 2006. Food acceptance and acculturation. Journal of Foodservice, 17(2): 77–83.
Moorthy, S.N., Blanshard, J.W.V., Richard, J.E. 1992. Starch Properties in Relation to Cooking Qualities of Cassava. Proceedings of the First International Scientific Meeting of the Cassava Biotechnology Network, Cartagena, Colombia, 25–28 August 1992. Working Document No. 123, Centro Internationale De Agriculture Tropical (CIAT), Cali, Colombia, pp. 265–269.
Opare-Obisaw, C., Asante., I.K., Annan, E.K. 2004. Sensory characteristics of fufu prepared with cassava (Manihot esculenta Crantz) stored in polyethylene sacks. International Journal of Consumer Studies, 28: 14–17.
Oyewole, O.B., Afolami, O.A. 2001. Quality and preference of different cassava varieties for 'lafun' production. The Journal of Food Technology in Africa, 6: 27-29.
Oyewole, O.B., Odunfa, S.A. 1990. Characterization and distribution of Lactic acid bacteria in cassava fermentation during 'fufu' production. Journal of Applied Bacteriology, 68: 145-152.
Rao, K.V. 1996. Biostatistics. Jaypee Brothers Medical Publishers (P) Ltd.: New Delhi.
Rickard, J.E., Asoaka, M., Blanshard, J.W.V. 1991. The physicochemical properties of cassava starch. Tropical Science, 31: 189-207.
Ruales, J., Valencia, S., Nair, B. 1993. Effect of processing on the physico-chemical characteristics of quinoa flour. Starch/Starke, 45:13–19.
Sanni, L., Alenkhe, B., Edosio, R., Patino, M., Dixon, A. 2007. Technology transfer in developing countries: Capitalizing on Equipment Development. Journal of Food, Agriculture and Environment, 5: 88-91.
Shittu, T.A. 1998. Effects of drying methods on the functional & sensory qualities of pukuru: a fermented cassava product. M.Sc. Dissertation, University of Agriculture, Abeokuta, Nigeria.
Shittu, T.A., Oyewole, O.B., Olawuyi, O., Daramola, O. 2005. Processing technology of pupuru: a survey of practices and product quality in the south west of Nigeria. ASSET Series B 2: 17-27.
Tomlins, K., Sanni, L., Oyewole, O., Dipeolu, A., Ayinde, I., Adebayo, K., Westby, A. 2007. Consumer acceptability and sensory evaluation of a fermented cassava product (Nigerian fufu). Journal of the Science of Food and Agriculture, 87: 1949–1956.
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