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Effect of processing methods on quality and acceptability of fufu from low cyanide cassava
Author(s) -
Akingbala J O,
Oguntimein G B,
Abass A B
Publication year - 1991
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740570118
Subject(s) - steeping , cyanide , aroma , food science , chemistry , taste , microbiology and biotechnology , biology , organic chemistry
The effects of steeping whole and grated tubers and of periodic change of water during steeping on the quality and acceptability of fufu from low‐cyanide cassava were evaluated. Steeping increased the acidity and reduced the pH and cyanide content of cassava. Grating the tuber before steeping improved aroma, and periodical change of water during steeping improved taste, colour and texture of fufu over that produced by the traditional method. Fufu from low‐cyanide cassava had an acceptability similar to that of fufu from high‐cyanide cassava. However, oven drying of the flour significantly reduced acceptability of fufu.