Physicochemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties

Project and Seminar Material for Agricultural Engineering AE

Physicochemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties


Chapter One


Introduction

Fufu is a dough – like consistency prepared from predominantly starchy material by pounding the boiled material or by cooking a non-gelatinized powder or paste icold o hot water (krama and maz 1972) This is usually eaten with soup or (ownueme, 1978) Ngoddy and Ihekoronye 1985) Fufu is important in Nigerian food utilization patterns. It is regarded as “perfect” food all over. Africa (Desikacha, 1975) is thus regarded real in companion to other dishes like garri. Fufu could be made from yam, retted cassava flour, yam flour by pounding boiled tuber or stirring the flour into boiling water (Ihekoeronge and Ngoddy 1985) Another type of fufu (tuwu) is also made from maize, millet or sorghum flour only or mixed with the starch material example cassava flour which will serve as binding agent.

Cassava constitute very important high energy food crops because of the starchy content. It is often coveted into other products (Okechukwu et al, 1990) some of the conversion involve moisture uptake steeping or moisture loss drying. Many households and industrial products that can be made from cassava include meal, chips, flour, pellets and starch is produced in large factories where the sequence of operation can be summarized as follows. Washing of the roots, peeling, grating, extracting the starch setting / washing the starch, refining the starch are generally based on filtration and centrifugation. In recent years a considerable mechanize means of manufacturing garri, fufu, lafun etc. the roots are peeled, greed, pressed, sieved, roasted and sieve without the involvement of manual operation or different ways of preparing it and other products. (IITA, 1994, FURO, 1976)


Complete Material For Physicochemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties


Project Material Download

3,000 Naira


The Complete Material will be Sent to You in Just 2 Steps

Quick & Simple…


Step One Purchase

Make a Mobile Transfer or POS Payment of ₦3,000 to any of the Account Below

Access Bank PlcAccount No.: 0811003731
Name: Samphina Academy
Account Type: Current
Zenith BankAccount No.: 1225513212
Name: Samphina Academy
Account Type: Current

Or CLICK HERE To Pay With Debit Card

FOR CLIENTS OUTSIDE NIGERIA
CLICK HERE To Pay With Debit Card ($15)
GHANA – Make Payment of 60 GHS to MTN MoMo, 0553978005, Douglas Osabutey 

Step Two Purchase

Send the Following Details on WhatsApp ( 08143831497) After Payment

  • Payment Details
  • Email Address 
  • Physicochemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties

The Complete Material Will Be Sent To Your Email Address After Receiving Your Details
T & C Apply


  Contact Our Help Desk


⚠️ Need a different topic? Perform a quick search



Get A Complete Business Plan For Any Business In Nigeria

Business Plan for Businesses in Nigeria

  Business Plans in Nigeria


Disclaimer


This research material “Physicochemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties” is for research purposes and should be used as a guide in developing your research project / seminar work. For no reason should you copy word for word (verbatim) as samphina.com.ng will not be liable for any who copied the material.

The aim of providing this material is to reduce the stress of moving from one school library to another all in the name of searching for research materials. This service is legal because, all institutions permit their students to read previous projects, books, articles or papers while developing their own works. According to Austin Kleon “All creative work builds on what came before”.

samphina.com.ng is only providing this material “Physicochemical And Organoleptic Properties Of Flour And Fufu Processed From Cassava Varieties” as a reference for your research. The paper should be used as a guide or framework for your own paper. The contents of this paper should be able to help you in generating new ideas and thoughts for your own research. Use it as a guidance purpose only.

Samphina Academy

Samphina Academy is an Online Educational Resource Center that is aimed at providing students with quality information and materials to aid them in succeeding in their academic pursuit.