Assessment of the Physico-chemical, Functional and sensory attributes of fufu flour developed from bitter yam (Dioscorea dumetorum)

Abstract

In this work, three fufu samples were produced using different proportions of bitter yam and cassava flours. The sensory attributes comprising aroma, colour, taste, texture and overall acceptability were evaluated. Also, the physicochemical and functional properties of the samples produced as well as the control (D. alata, potato, cassava flour) were determined.
Analysis of variance was conducted using SPSS software on the sensory attributes, physicochemical, and functional properties of the samples. For all the sensory attributes assessed, the control sample (D. alata, potato, cassava flour) was assigned the highest mean score by the panellists, indicating that it was the most preferred sample. This was followed by samples A (80% bitter yam and 20% cassava flour), B (70% bitter yam and 30% cassava flour) and C (60% bitter yam and 40% cassava flour), in that order. The results obtained for the physicochemical and functional properties of the samples were quite varied. The control sample had the highest mean values for water binding capacity, pH, swelling power, bulk density and dispersibility. Sample A had the highest mean value for solubility, and the second highest values for swelling power, water binding capacity and pH. From the results obtained, sample A had relatively better sensory attributes as well as physicochemical and functional properties than samples B and C, and therefore has the potential to receive high patronage on the market if produced commercially.