Physicochemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties
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Physicochemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties
Chapter one
Fufu is a dough-like consistency created from primarily starchy material by pressing the boiled material or by heating a non-gelatinized powder or paste in cold water (Krama and Maz 1972).
This is frequently eaten with soup (ownueme, 1978) Ngoddy and Ihekoronye 1985).
Fufu is essential in Nigerian food consumption trends. It is regarded as “perfect” meal everywhere.
Africa (Desikacha, 1975) is thus considered authentic in comparison to other foods such as garri.
Fufu might be produced from yam, retted cassava flour, yam flour by smashing the boiled tuber or stirring the flour into boiling water (Ihekoeronge and Ngoddy 1985).
Another variety of fufu (tuwu) is manufactured only from maize, millet, or sorghum flour or in combination with a starch ingredient, such as cassava flour, which serves as a binding agent.
Cassava is a particularly essential high-energy food crop due to its starch concentration. It is frequently wanted for use in other goods (Okechukwu et al, 1990), and some of the conversions involve moisture uptake steeping or moisture loss drying.
Many domestic and commercial items can be created from cassava, including meal, chips, flour, pellets, and starch, which are produced in big facilities following the steps outlined below.
Filtration and centrifugation are commonly used in root washing, peeling, grating, starch extraction, starch setting / washing, and starch refining.
In recent years, there has been a significant increase in the mechanisation of the production of garri, fufu, lafun, and other goods. The roots are peeled, greed, pressed, sieved, roasted, and sieved without the use of manual labour or other methods of preparation.
(IITA, 1994; FURO, 1976).
The Future of Cassava in Nigeria.
Modified starches specially manufactured for unique applications will continue to discover new uses in Nigeria and other future countries throughout the world.
Whenever you eat cassava. With your product, you will help to diversify the economy and improve the livelihoods of millions of poor farmers and rural processors. Nigeria, the world’s top cassava grower, must act quickly to expand cassava utilisation and commercialise the commodity on a long-term basis.
Cassava bye – goods used in production by the industries listed below.
(1) TEXTILES: Cassava starch is utilised in several stages of textile manufacturing, including stiffening and protecting the yarn during weaving, enhancing colour consistency during printing, and making the cloth durable and shiny when finished.
(2) PAPER INDUSTRIES: In the wet stage of paper production, modified cassava starch is utilised to flocculate the pulp. In order to increase the rate and reduce pulp loss. Cassava ink consumption, both native and modified, is used to improve print quality.
PLYWOOD: Cassava starch glue is an important component in the manufacture of plywood. The type of glue used determines the quality of the plywood.
PHARMACEUTICALS: Native and modified starches are utilised as binding, filling, and dissolving agents in tablet manufacture.
SWEETNERS:- Cassava starch-derived glucose and fructose serve as sucrose substrates in jams and canned fruits. Cassava-based sweeteners are preferred by formulators because to their superior processing qualities and product-enhancing properties.
Biodegradable products include cassava starch, which can be utilised as a biodegradable polymer to replace plastics in packaging materials.
Monosodium Glutamate: In Asia, starch is a common source of non-glutamate and is used to improve the flavour of food, such as Ajinomoto.
Confectionery modified cassava starch is frequently donated as starch derivatives and is also utilised in confectionery for a variety of purposes. Cassava starches are utilised in a variety of applications, including glues and gums.
AIMS AND OBJECTIVES
(1) The goal of this research is to create a quick fufu flour for fufu manufacture using four different kinds of cassava in order to determine which type is best for fufu production.
(2) Determine the chemical makeup of four cassava types.
(3) The physical, chemical, and organoleptic qualities are determined to evaluate the quality and nutritional composition of the product.
(4) To determine which variation the panellist considers best, so that you may determine which ad the customer would purchase and which will be more marketable, allowing you to create games as well.
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