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)


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