Quality Assessment of Fufu Produced with Different Fermentation Aids (Detergent, Kerosene and Palm Ash)
Abstract
Fufu, a fermented wet-paste from cassava is being prepared by different methods, and different substances are being used to fasten its fermentation. There are concerns that these substances may pose health risks to consumers. Wet fufu mashe and dough were produced with different fermentation aids (detergent, kerosene and palm ash) and with a control (without fermentation aid). The fufu mash flour, wet mash and dough samples were subjected to chemical and surfactant analysis and sensory evaluations. The results of the amylose contents of the fufu mash flour ranged from 12.080% - 21.230%, amylopectin 78.769% - 87.092%, free sugar 2.175% - 5.215% and starch 70.775% - 85.475%. The anionic surfactant levels of the wet fufu mash ranged from 0.02mg/l – 0.16mg/l, Cationic surfactant 0.02mg/l – 0.18mg/l, while the anionic surfactant level of the cooked fufu dough ranged from 0.01mg/l – 0.13mg/l and Cationic surfactant 0.01mg/l – 0.16mg/l. The total hydrocarbon level of the wet fufu mash ranged from 0.15mg/l – 2.77mg/l, while that of the cooked fufu dough ranged from 0.12mg/l – 1.86mg/l. The Sensory evaluation result shows that the overall acceptance score ranged from 8.50 - 9.20. There were no significant differences among all the fufu samples analysed in the sensory evaluation.
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