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Physicochemical, Sensory And Pasting Characteristics Of Soy-enriched Cassava "Fufu" Flour

M.O.Oluwamukomi, J.A.V.Famurewa, Y.O.Babalola

The Physicochemical, Pasting and Sensory properties of cassava ‘fufuÂÂÂÂ’ flour a fermented, dewatered and dried cassava meal, were studied. Four samples of cassava ‘fufuÂÂÂÂ’ flour containing different levels of soy flour (5%, 10%, 15% and 20%) were prepared while two other samples were the control (0% Soy flour) and 100%soy flour respectively. The samples were subjected to Chemical, Pasting and Sensory evaluations. The results show that the soy-cassava ‘fufuÂÂÂÂ’ composite flours containing 5.39% protein content at 5% level of inclusion increased to 16.63% at 20% level of inclusion. The ash content, fat, and fibre were 0.84%, 2.38% and 1.47% respectively at 5% level and then increased to 2.4%, 7.17% and 2.12% at 20% level of soy supplementation. Pasting characteristics of the composite flour such as the peak viscosity, trough, final viscosity and set back decreased with increased soy inclusion. The peak viscosity ranged from 314.17 RVU (Rapid Viscosity Unit) for 5% inclusion and decreased to 235.58 at 20% level of supplementation. The trough and final viscosity ranged from 223.17, 329.08 at 5% inclusion and then decreased to 142.50 and 198.17 at 20% supplementation level. The peak viscosity, trough, final viscosity and the set back for 100% cassava flour were 880.08, 876.42, 876.50, and 0.08 respectively. There were no significant differences in the sensory, chemical and pasting properties of control cassava ‘fufuÂÂÂÂ’ (0%), and supplemented cassava ‘fufuÂÂÂÂ’ flour up to 10% supplementation level. Therefore supplementation up to 10% level was found to be acceptable and therefore recommended.