Physico Chemical And Organoleptic properties Of Flour And Fufu Processes From Cassava Varieties
In the production of cassava-derived products such as flour and fufu, a myriad of physicochemical and organoleptic properties play crucial roles in determining their quality and consumer acceptance. Cassava varieties, characterized by differences in starch content, moisture levels, and fiber composition, undergo various processing methods, including fermentation, drying, and milling, each influencing the final product’s attributes. Physicochemically, factors such as starch granule size distribution, amylose content, and pH levels significantly impact the texture, consistency, and shelf stability of both flour and fufu. Additionally, organoleptic properties such as color, taste, aroma, and texture are heavily influenced by processing techniques and the inherent characteristics of cassava varieties. Understanding and optimizing these properties are vital for enhancing the nutritional value, sensory appeal, and marketability of cassava-derived products, thereby contributing to food security and economic development in regions where cassava is a staple crop.
This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced, fermentation, washing of the fermented mash and dried erther sundrying or oven drying.
The sensory evaluation were carried out when the products from 4 (2) 1425 was generally accepted by the panelists but the most parameters considered during evaluation were taste, colour, odour, mouth feel, texture. The proximate analysis of the analysis of the ash content, protein, moisture, carbohydrate, cyanide content was carried out. In order to conter on the fufu a long shelf- life, good consumer appeal and improved hygiene status (fliRo 1988) The granulation, drying and milling were considered as necessary operational extension to the mechanized process.
Cover Page
Abstract
Acknowledgement
Dedication
Table Of Content
List Of Tables
List Of Figures
Chapter One
1.0 Introduction
Chapter Two
2.0 Litrature Review
2.1.0 Cassava (Historical Ground)
2.1.1 Cassave (Botanical Nomendature)
2.1.2 Cassava (Production $ Trade)
2.1.3 Cassava Cultuatn
2.1.4 Climatic Conditions
2.1.5 Harvesting
2.1.6 Diseases And Pests
2.1.7 Varieties
2.1.8 Toxicity In Cassava
2.1.9 Deteriorating Of Cassava Roots
2.2.0 Storage Of Cassava Roots.
2.2.1 Use Of Cassava In The Human Diet
2.2.2 Main Constituents And Nutritional Value
2.2.3 Food Products From Whole Cassava Root
2.2.4 Fermented Cassava Products
2.2.5 Cassava Refuse Or Waste
2.2.6 Production Of Cassava Flour And Fufu Preparation By A Mechanical Process By Using The Above Flow Chart.
Chapter Three
3.1.0 Materials And Methods
3.2.0 Other Materials Used
3.2.1 Fufu Mash Preparation Ph
– Acidity
– Cyanide Content
– Moisture Content
– Fat Content Determination
– Sensory Evaluation
– Proximate.
Chapter Four
4.0 Results And Discussion.
Chapter Five
5.0 Conclusion And Recommendation
Reference
Appendix
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)
THE FUTURE OF CASSAVA IN NIGERIA.
In Nigeria, other countries of the world’s future, modified starches that are specially formulated for individual application will continue to find new uses.
Whenever you cassava. In your product, you will be assisting the diversifying the economy and improving the livelihood of millions of poor farmers and rural processors. Nigeria the would largest producer of cassava has to take urgent step to develop the utilization of cassava and to sustainable commercialize the crop.
In the industries listed below are cassava bye – products which the industries use in the production.
(1) TEXTILES: Cassava starch is used in the stages of textile processing, sizing the yarn stiffen and protect it during weaving, improving colour consistency during, printing, and making the fabric durable and shining at finishing.
(2) PAPER INDUSTRIES:- Modified starch from cassava is used in wet stage of paper making to flocculate the pulp. In order to improve the rate and the reducing the pulp loss. Native and modified cassava ink consumption to improve print quality.
PLYWOOD: Glue made from cassava starch is a key material in plywood manufacturing. the quality of plywood depends having on the glue that is used.
PHARMACEUTICALS:- Native and modified starches are used as bounders, filers and disintegrating agents for tablet production.
SWEETNERS:- Glucose and fructose made from cassava starch are used as substrates for sucrose in jams and canned fruits cassava based sweeteners are preferred formulators for their improved processing characteristics and product enhancing properties.
BIODEGRADEABLE PRODUCTS:- Cassava starch can be used as a biodegradable polymer to replace plastics in packaging materials.
MONOSODIUM GLUTAMATE:- The starch is a common source for non – glutamate in Asia, it is used to enhance flavour in food e.g Ajinomoto.
Confectionery modified cassava starch are often donates starch derivatives and are also used for confectionery for different purposes. Such as thinking and glancing cassava starches are used such as glues and gums.
AIMS AND OBJECTIVES
(1) The aim of this research work is to produce an instant fufu flour for fufu productions by four different varieties of cassava inoder to know the variety that is good for fufu production.
(2) To determine the chemical composition of the four varieties of cassava.
(3) The physic – chemical and organoleptic properties is determine in order to get the quality and nutritional composition it contains.
(4) To know the variety that the papanelist considers best so from there you will know from result the one the consumer will buy ad that will be more marketable so that you’ll also make gams also.
Cassava is a widely consumed staple crop in many parts of the world, particularly in Africa, Asia, and South America. The processing of cassava into flour and fufu involves several physicochemical and organoleptic changes. Let’s explore some of the key properties of cassava flour and fufu, focusing on their physicochemical and organoleptic aspects:
Physicochemical Properties:
- Moisture Content: The moisture content of both cassava flour and fufu is a critical parameter. Proper drying is essential to reduce moisture content to acceptable levels, typically below 12% for cassava flour. High moisture content can lead to spoilage during storage.
- Starch Content: Cassava is rich in starch, and the starch content plays a significant role in the quality of the final product. High starch content is desirable for cassava flour and fufu production.
- Amylose and Amylopectin Ratio: The ratio of amylose to amylopectin in cassava starch can affect its gelling properties and texture. Varieties with different ratios may result in cassava products with different textures and qualities.
- Color: The color of cassava flour and fufu can vary depending on the cassava variety and processing methods. It can range from white to creamy or slightly yellowish. Color can influence consumer preferences.
- Texture and Rheological Properties: The texture and rheological properties of cassava fufu, in particular, are critical. Fufu should have a smooth, cohesive, and elastic texture when properly prepared. The starch composition and processing techniques can influence these properties.
Organoleptic Properties:
- Taste: Cassava flour and fufu typically have a mild, slightly sweet taste. The taste can vary slightly depending on the cassava variety, soil conditions, and the presence of bitter compounds. Bitterness is an undesirable trait in cassava products and should be minimized through proper processing.
- Aroma: The aroma of cassava products can also vary, with some varieties having a distinct odor. Proper fermentation and processing can help reduce undesirable odors.
- Texture: The texture of cassava fufu is crucial for consumer acceptance. It should be smooth, lump-free, and have a desirable mouthfeel. Texture is influenced by factors such as starch content, processing, and cooking methods.
- Appearance: The appearance of cassava flour and fufu is important for consumer appeal. It should be free from foreign materials, have a consistent color, and be visually appealing.
- Overall Acceptability: Consumer acceptance of cassava flour and fufu is influenced by a combination of taste, texture, aroma, and appearance. Factors like the variety of cassava used and processing techniques can impact overall acceptability.
Physico Chemical And Organoleptic properties Of Flour And Fufu Processe From Cassave Verieties:
It’s worth noting that cassava processing methods can vary widely between regions and cultures, leading to differences in the physicochemical and organoleptic properties of cassava flour and fufu. Additionally, the choice of cassava variety and post-harvest handling practices can also influence these properties. Quality control measures and proper processing techniques are essential to ensure that cassava flour and fufu meet the desired physicochemical and organoleptic standards.