Evaluation of the Physico-chemical, Functional and sensory attributes of instant fufu developed from bitter yam (Dioscorea dumetorum)


Evaluation of the Physico-chemical, Functional and sensory attributes of instant fufu developed from bitter yam (Dioscorea dumetorum)


Felix Narku Engmann1* and Rita Elsie Sanful2

1Faculty of Applied Sciences and Technology, Kumasi Technical University, Kumasi, Ghana; 2Department of Hotel, Catering and Institutional Management, Cape Coast Technical University, Cape Coast, Ghana


International Journal of Food and Nutrition Research

In this study, the eating qualities and physicochemical properties of three fufu samples were produced and evaluated, while the functional properties of the fufu flours were also determined. The results obtained for the functional properties of swelling power were 12.26, 12.13, and 12.35; solubility 8.73, 6.79 and 5.27; water binding capacity 276.15, 261.02 and 280.05; bulk density 0.53, 0.56 and 0.76; pH 6.4, 6.3 and 6.8; and dispersibility 59.2, 59.8 and 8.68 for samples A, B and R, respectively. Sample R (control) had the highest mean values for water binding capacity, pH, swelling power and bulk density while sample A had the highest mean value for solubility. Sample B had the lowest mean values for all the functional properties measured while Sample R (commercial yam fufu) was liked most in terms of aroma, taste, colour, mouldability and texture. From the results, sample A (80% bitter yam flour and 20% cassava starch) had relatively better sensory attributes than sample B (70% bitter yam flour and 30% cassava starch), as well as better functional properties.


Keywords: bitter yam, cassava starch, bulk density, dispersibility, swelling power, Water Binding Capacity


Free Full-text PDF


How to cite this article:
Felix Narku Engmann and Rita Elsie Sanful.Evaluation of the Physico-chemical, Functional and sensory attributes of instant fufu developed from bitter yam (Dioscorea dumetorum). International Journal of Food and Nutrition Research, 2019; 3:26. DOI:10.28933/ijfnr-2019-03-1406


References:

1. Coursey DG. Yams. In: Handbook of Tropical Foods. Chan HT (ed.). New York, NY. Marcel Dekker, 1983.
2. Bhandari MR, Kasai T, Kawabata J. Nutritional evaluation of wild yam (Dioscorea spp.) Tubers of Nepal. Food Chem. 2003; 82(4):619–623.
3. Tetteh JP, Saakwa C. “Prospects and constraints to yam production in Ghana”, In Ofori, F., and Hahn, S. (Eds) Proceedings of Ninth Symposium of the International Society for Tropical Root Crops. Accra: ISTRC, 1991.
4. Asiedu JJ. Processing tropical crops; A Technological Approach. Mission Press. Ndola, Zambia, 2010.
5. Awuku L. Development of instant fufu from bitter yam (Dioscorea dumentorum)
A project submitted to the Department of Hotel, Catering and Institutional Management, Cape Coast Polytechnic. Thesis, 2016.
6. Oduro-Yeboah C, Arthur W, Amponsah SKK, Sampare SA, Yakubu M, Addo P, Dowona S, Mensah D, Delabor P. Physiochemical and Functional Properties of Plantain, Cocoyam Yam Fufu Flours and Maize Flour Production Using a Drum Dryer. Technical Report Submitted To CSIR-Food Research Institute. CSIR-FRI/RE/O-YC/2017/004, 2017.
7. AOAC. Official Methods of Analysis. Association of Official Analytical Chemists.
Ed. Sidney Williams. AOAC. Arlington USA, 1984.
8. Leach HW, McCoven LD, Scoch TJ. Structure of the starch granule, swelling and solubility patterns of various starches. Cereal Chem. 1959; 36:534–544.
9. Yamazaki WT. An alkaline water retention test for the evaluation of cookie baking potentialities of soft winter wheat flour. Cereal Chem. 1953; 30:242 –246.
10. Medcalf DG, Gilles, K. A. Wheat Starches 1. Comparison of Physico- chemical properties. Cereal Chem. 1965; 42:538–568.
11. Kinsella JE. Functional Properties of proteins in foods: A survey critical Review. Food Sci Nutr. 1976; 7:219–280.
12. Kulkarni KD, Ingle UM. Sorghum malt based weaning formulations preparation, functional properties and nutritive value. Food Nutr. Bulletin, 1996; 13(4):322–327.
13. Tharise N, Julianti E, Nurminah M. Evaluation of physico-chemical and functional properties of composite flour from cassava, rice, potato, soybean and xanthan gum as alternative of wheat flour. Int. Food Res. J. 2014; 21(4):1641–1649.
14. Kusumayanti H, Handayani NA, Santosa H. Swelling power and water solubility of cassava and sweet potatoes flour. Procedia Environ Sci. 2014; 23:164 – 167.
15. Carcéa M, Acquistucci R. 1997. Isolation and functional characterization of Fonio (Digitaria
exillis Stapf.) starch. Starch/Stärke. 49:131–135.
16. Zuluaga M, Baena Y, Mora C, Ponce D’León L. Physicochemical Characterization and Application of Yam (Dioscorea cayenensis-rotundata) Starch as a Pharmaceutical Excipient. Starch/Stärke. 2007; 59:307–317.
17. Kumoro AC, Retnowati DS, Budiyati CS, Manurung T, Siswanto. Water Solubility, Swelling and Gelatinization Properties of Raw and Ginger Oil Modified Gadung (Dioscorea hispida Dennst) Flour. Res. J. Applied Sci, Engineering and Technology, 2012; 4(17):2854–2860.
18. Housson P, Ayernor GS. Appropriate processing and food functional properties of
maize flour. Afr. J. Sci. Technol, Science and Engineering series, 2002; 3(1):126–131.
19. Niba LL, Bokonga MM, Jackson EL, Schlimme DS, Li BW. Physicochemical properties and starch granular characteristics of flour from various Manihot esculenta (cassava) Genotypes. J. Food Sci. 2001; 67(5):1701–1705.
20. Rosell CM, Santos E, Collar C. Mixing properties of fibre-enriched wheat bread doughs: A response surface methodology study. Eur Food Res Technol. 2006; 223(3):333–340.
21. Chukwuemeka OC. Effect of process modification on the physio-chemical and sensory
quality of fufu-flour and dough. Afr J. Biotechnol. 2007; 6(16):1949–1953.
22. Sobowale AO, Olurin TO, Oyewole OB. Effect of lactic acid bacteria starter culture fermentation of cassava on chemical and sensory characteristics of fufu flour. Afr. J. Biotechnol. 2007; 6(16):1954–1958.
23. Adebowale AA, Sanni LO, Awonorin SO. Effect of Texture Modifiers on the Physicochemical and Sensory Properties of Dried Fufu. Food Sci. Tech. Int. 2005; 11(5):373–382.