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Sweet cassava and guinea corn were processed into flour using two different drying methods (sun and oven) to produce unfermented enriched  fufu . Experimental design from which ten blends were selected for analyzes, sample F (100% traditional processed  fufu ) and sample C (commercial market sample – semolina) were used as control.  In-vitro  starch digestibility, glycemic index/load, antioxidant potential, and sensory attributes were evaluated, analyzed and mean were separated using Duncan New Multiple Range (DNMR) test at p ≤ 0.05.  In-vitro  starch digestibility of the experimental samples were significantly (p ≤ 0.05) higher than 8.91% obtained for sample F in both sun- and oven-dried samples. Results of the estimated glycemic index/load of the experimental samples showed that enriched  fufu  can be classified as low glycemic foods and are significantly (p ≤ 0.05) higher than sample F (55%) and glucose (100%). The samples also had better ability to scavenge free radicals against DPPH and ABTS.

Quality Evaluation of ‘ Fufu ’ Produced from Sweet Cassava ( Manihot Esculenta ) and Guinea Corn ( Sorghum Bicolor ) Flour