Authors : L.O. Sanni, O. B. Oyewole , A. O. Dipeolu , K. Adebayo , I. A. Ayinde , J. L. White , K. I. Tomlins and A. Westby
Abstract: Effects of variations in the traditional processing and storage practice on the quality of Nigerian fufu were investigated. There were significant effects of variety and age on the qualities of cassava roots during steeping and the resultant fufu. In terms of acceptability, fufu produced from 8-12 months old cassava had the highest values. The effect of two-way fermentations had effects on the pH and titratable acidity of fermenting roots. There were significant differences (P<0.05) in terms of sensory scores in fufu made from different processing methods. There were appreciable effect of tightly and loosely packaging (anaerobic storage) on the moisture contents, pH and Titratable acidity of wet fufu. Microbial load ranges between 3.5 x 101 to 1.9 x 102 and 1.53 x 102 for tightly and loosely packaged wet fufu during storage (0-6 weeks), respectively. Wet fufu stored better up till the 7th week of storage in the two different packaging conditions. Packaging of cooked fufu in leaf and cling film had appreciable effect on the moisture contents, pH and Titratable acidity. The total aerobic counts increased from 3.1 x 103 to 1.8 x 105 for cooked fufu packed in cling film compared to 3.5 x 103 to 2.0 x 105 for cooked fufu packed in leaf during storage while the total mould counts ranges from 2.0 x 103 to 3.9 x 105 and 3.0 x 103 to 4.5 x 105 for cooked fufu packed in cling film and leaf respectively.
Sanni, L.O. , O. B. Oyewole , A. O. Dipeolu , K. Adebayo , I. A. Ayinde , J. L. White , K. I. Tomlins and A. Westby , 2004. Effect of Traditional Variations in Processing and Storage on the Quality of Nigerian Fufu . Journal of Food Technology, 2: 225-231.