Research Article of International Journal of Food and Nutrition Research
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
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
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
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