Assessment of Proximate and Sensory Properties of Gari and Fufu Flour from Cassava Roots Stored for 14 Days
Published: 21-06-2024
Page: 544-553
Issue: 2024 - Volume 3 [Issue 3]
Nwadili, V. U
*
National Root Crops Research Institute (NRCRI), PMB 7006, Umuahia, Abia State, Nigeria and Center for Food Technology and Research, Benue State University Makurdi, Benue State, Nigeria.
Ahemen, S. A.
Center for Food Technology and Research, Benue State University Makurdi, Benue State, Nigeria and Akperan Orshi Polytechnic, Yandev, PMB 181, Gboko, Benue State, Nigeria.
Yusufu, M. I.
Center for Food Technology and Research, Benue State University Makurdi, Benue State, Nigeria and Department of Food Science and Technology, Federal Polytechnic, Idah, Kogi State, Nigeria.
Yande, J. T.
Center for Food Technology and Research, Benue State University Makurdi, Benue State, Nigeria and Department of Chemistry, Benue State University PMB 102119, Makurdi, Benue, Nigeria.
Ndi, B.B
Center for Food Technology and Research, Benue State University Makurdi, Benue State, Nigeria and Department of Chemistry, Benue State University PMB 102119, Makurdi, Benue, Nigeria.
Yepshak, N
Center for Food Technology and Research, Benue State University Makurdi, Benue State, Nigeria and College of Agriculture, Garkawa, Plateau State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
Aims: To investigate the proximate composition gari and fufu flour and the sensory attributes of reconstituted gari and fufu dough processed from cassava roots stored for a period of 14 days.
Study Design: Complete randomized design (CRD)
Place and Duration of Study: Product Development Programme, National Root Crops Research Institute, Umudike, Umuahia, Abia State, Nigeria, between October, 2022 and March, 2023.
Methodology: Four cassava varieties, two white – fleshed (TME 419, NR 87/184), and two bio- fortified varieties (TMS 01/1368 and TMS 07/0539) were stored at ambient conditions for a period of 14 days on shelves. Gari and fufu flour were processed on days 0, 7 and 14 using standard methods. The acceptability of reconstituted gari and fufu dough was determined using a nine-point hedonic ranking scale ranging from 9 (liked extremely) to 1 (disliked extremely).
Results: Proximate composition of the stored roots showed significant decrease in moisture contents with highest percentage of 70.12 ± 0.04 at day 0 and 50.05± 0.04 at day 14 across varieties. Opposite trend was observed in carbohydrate contents of the varieties across the period of storage with values in the range 24.03 ± 0.01 to 44.45 ± 0.01. Fufu flour recorded moisture contents between 7.44 ± 0.03 - 9.03 ± 0.03 while gari had moisture values between 4.12 ± 0.01 to 12.15 ± 0.05 % across all four varieties. Moisture and ash contents of fufu flour and gari were within acceptable maximum limits of 12 % and 3 % Codex Alimentarius standards. Sensory evaluation results showed that storage of cassava roots of varieties NR 87/184, and TME 419 for up to 14 days gave acceptable gari quality while fufu from variety NR 87/184 was most acceptable.
Conclusion: Cassava varieties NR 87/184 and TME 419 could be promoted for gari and fufu processing for longer period up to 14 days after harvest.
Keywords: Cassava varieties, proximate, sensory, gari, fufu flour, processing