Qualities of fufu flour from white yam varieties (<i>Dioscorea spp</i>)

Abstract

The physico-chemical and sensory properties of fufu flours from three local white yam varieties, Ozibo, Okpebe and Nwopoke were investigated. The tubers were peeled, sliced, blanched and dried in an oven set at 60°C to constant weight. The chips were milled into flour, passed through American Standard sieve number 10 and analyzed for moisture content (MC), loose bulk density (LBD), water absorption capacity (WAC), swelling capacity (SC) in water at 30°C and 50°C, blue value index (BVI), extensibility and the gelatinization temperature. Sensory evaluation of fufu reconstituted from the flour samples was carried out. The qualities assessed were texture, stickiness, appearance and general acceptability. The result showed that the swelling capacity at 30°C and 50°C of Nwopoke were significantly different (P<0.05) from Okpebe and Ozibo. The WAC of Okpebe and Nwopoke were not different while they differ significantly with Ozibo at (P<0.05). The blue value index, Gelatinization temperature loose bulk density and moisture content of the sample did not vary significantly (P<0.05). The extensibility of the samples were significantly different from each other. It was found that the cooling time has significant effect (P<0.05) on the extensibility of the yam varieties. The result of the sensory evaluation shows that the colour, texture, and general acceptability of Okpebe and Nwopoke were statistically the same, while they differed significantly with Ozibo. On the stickiness, the samples differed significantly (P<0.05). Nwopoke was generally preferred by consumers for fufu making followed by Okpebe. Whereas Okpebe has good fufu making qualities, traditional yam fufu producers generally use Nwopoke because of the difficulty in pounding Okpebe which has high stretchability potentials.

Keywords: cooling time, extensibility, gelatinization, stickiness, swelling capacity, blue value index.

Nigerian Food Journal Vol. 23 2005: 107-113