RESULTS AND DISCUSSION Flash drying(150˚C) Sun- drying(3days,29.4˚C) The influence of different drying techniques on some functional, rheological, microbial, and sensory properties of odourless cassava fufu flour was investigated. Two drying methods (a locally fabricated flash- dryer and sun-drying) were employed for the experiment. Functional properties of the odorless fufu flour processed using the different drying techniques showed no significant differences (p>0.05) for bulk density and swelling power. However, results of the water absorption capacity revealed a significant difference for all the samples processed from the two drying methods. Furthermore, results of the gelation temperature showed significant differences in the dried fufu samples. Result obtained for bulk density, swelling power, water absorption capacity, and gelation temperature using sun-drying and flash dryer ranged from, 0.68-0.72, 9.58-12.75, 2.0-3.25 and 70.50-76.50 respectively. Most of the rheological characteristics analyzed of both sun-dried and flash dried products showed no significant difference, however a significant difference was observed in the results for setback. Total microbial count for flash dried products ranged from 1.5×102 to 4.0×103 and 3.0×103 to 7.30×104 for sun dried-dried. The major bacterial organism isolated from the products using two drying techniques was lactobacillus sp while fungal isolates include Rhizopus stororafu and Aspergilus niger for flash dried and sun-dried materials respectively. The presence of Coliform and Staphylococcus areaus bacteria were detected in sun-dried fufu samples. When subjected to sensory evaluation the dough from sun-dried and flash dried samples differed significantly in terms of colour, stickiness and mouldability. However the all samples were generally accepted by the panelists. The influence of different drying techniques on some functional, rheological, microbial, and sensory properties of odourless cassava fufu flour was investigated. Two drying methods (a locally fabricated flash- dryer and sun-drying) were employed for the experiment. Functional properties of the odorless fufu flour processed using the different drying techniques showed no significant differences (p>0.05) for bulk density and swelling power. However, results of the water absorption capacity revealed a significant difference for all the samples processed from the two drying methods. Furthermore, results of the gelation temperature showed significant differences in the dried fufu samples. Result obtained for bulk density, swelling power, water absorption capacity, and gelation temperature using sun-drying and flash dryer ranged from, 0.68-0.72, 9.58-12.75, 2.0-3.25 and 70.50-76.50 respectively. Most of the rheological characteristics analyzed of both sun-dried and flash dried products showed no significant difference, however a significant difference was observed in the results for setback. Total microbial count for flash dried products ranged from 1.5×102 to 4.0×103 and 3.0×103 to 7.30×104 for sun dried-dried. The major bacterial organism isolated from the products using two drying techniques was lactobacillus sp while fungal isolates include Rhizopus stororafu and Aspergilus niger for flash dried and sun-dried materials respectively. The presence of Coliform and Staphylococcus areaus bacteria were detected in sun-dried fufu samples. When subjected to sensory evaluation the dough from sun-dried and flash dried samples differed significantly in terms of colour, stickiness and mouldability. However the all samples were generally accepted by the panelists. The influence of different drying techniques on some functional, rheological, microbial, and sensory properties of odourless cassava fufu flour was investigated. Two drying methods (a locally fabricated flash- dryer and sun-drying) were employed for the experiment. Functional properties of the odorless fufu flour processed using the different drying techniques showed no significant differences (p>0.05) for bulk density and swelling power. However, results of the water absorption capacity revealed a significant difference for all the samples processed from the two drying methods. Furthermore, results of the gelation temperature showed significant differences in the dried fufu samples. Result obtained for bulk density, swelling power, water absorption capacity, and gelation temperature using sun-drying and flash dryer ranged from, 0.68-0.72, 9.58-12.75, 2.0-3.25 and 70.50-76.50 respectively. Most of the rheological characteristics analyzed of both sun-dried and flash dried products showed no significant difference, however a significant difference was observed in the results for setback. Total microbial count for flash dried products ranged from 1.5×102 to 4.0×103 and 3.0×103 to 7.30×104 for sun dried-dried. The major bacterial organism isolated from the products using two drying techniques was lactobacillus sp while fungal isolates include Rhizopus stororafu and Aspergilus niger for flash dried and sun-dried materials respectively. The presence of Coliform and Staphylococcus areaus bacteria were detected in sun-dried fufu samples. When subjected to sensory evaluation the dough from sun-dried and flash dried samples differed significantly in terms of colour, stickiness and mouldability. However the all samples were generally accepted by the panelists. The influence of different drying techniques on some functional, rheological, microbial, and sensory properties of odourless cassava fufu flour was investigated. Two drying methods (a locally fabricated flash- dryer and sun-drying) were employed for the experiment. Functional properties of the odorless fufu flour processed using the different drying techniques showed no significant differences (p>0.05) for bulk density and swelling power. However, results of the water absorption capacity revealed a significant difference for all the samples processed from the two drying methods. Furthermore, results of the gelation temperature showed significant differences in the dried fufu samples. Result obtained for bulk density, swelling power, water absorption capacity, and gelation temperature using sun-drying and flash dryer ranged from, 0.68-0.72, 9.58-12.75, 2.0-3.25 and 70.50-76.50 respectively. Most of the rheological characteristics analyzed of both sun-dried and flash dried products showed no significant difference, however a significant difference was observed in the results for setback. Total microbial count for flash dried products ranged from 1.5×102 to 4.0×103 and 3.0×103 to 7.30×104 for sun dried-dried. The major bacterial organism isolated from the products using two drying techniques was lactobacillus sp while fungal isolates include Rhizopus stororafu and Aspergilus niger for flash dried and sun-dried materials respectively. The presence of Coliform and Staphylococcus areaus bacteria were detected in sun-dried fufu samples. When subjected to sensory evaluation the dough from sun-dried and flash dried samples differed significantly in terms of colour, stickiness and mouldability. However the all samples were generally accepted by the panelists. Mean values followed by different superscripts with the same columns are significantly different (P<.0.05) Key: F = Flash dried SD = sundried Mean values followed by different superscripts with the same columns are significantly different (P<.0.05) Key: F = Flash dried SD = sundried Mean values followed by different superscripts with the same columns are significantly different (P<.0.05) Key: F = Flash dried SD = sundried Mean values followed by different superscripts with the same columns are significantly different (P<.0.05) Key: F = Flash dried SD = sundried Mean values followed by different superscripts with the same columns are significantly different (P<.0.05) Key: F = Flash dried SD = sundried The influence of different drying techniques on some functional, rheological, microbial, and sensory properties of odourless cassava fufu flour was investigated. Two drying methods (a locally fabricated flash- dryer and sun-drying) were employed for the experiment. Functional properties of the odorless fufu flour processed using the different drying techniques showed no significant differences (p>0.05) for bulk density and swelling power. However, results of the water absorption capacity revealed a significant difference for all the samples processed from the two drying methods. Furthermore, results of the gelation temperature showed significant differences in the dried fufu samples. Result obtained for bulk density, swelling power, water absorption capacity, and gelation temperature using sun-drying and flash dryer ranged from, 0.68-0.72, 9.58-12.75, 2.0-3.25 and 70.50-76.50 respectively. Most of the rheological characteristics analyzed of both sun-dried and flash dried products showed no significant difference, however a significant difference was observed in the results for setback. Total microbial count for flash dried products ranged from 1.5×102 to 4.0×103 and 3.0×103 to 7.30×104 for sun dried-dried. The major bacterial organism isolated from the products using two drying techniques was lactobacillus sp while fungal isolates include Rhizopus stororafu and Aspergilus niger for flash dried and sun-dried materials respectively. The presence of Coliform and Staphylococcus areaus bacteria were detected in sun-dried fufu samples. When subjected to sensory evaluation the dough from sun-dried and flash dried samples differed significantly in terms of colour, stickiness and mouldability. However the all samples were generally accepted by the panelists. The influence of different drying techniques on some functional, rheological, microbial, and sensory properties of odourless cassava fufu flour was investigated. Two drying methods (a locally fabricated flash- dryer and sun-drying) were employed for the experiment. Functional properties of the odorless fufu flour processed using the different drying techniques showed no significant differences (p>0.05) for bulk density and swelling power. However, results of the water absorption capacity revealed a significant difference for all the samples processed from the two drying methods. Furthermore, results of the gelation temperature showed significant differences in the dried fufu samples. Result obtained for bulk density, swelling power, water absorption capacity, and gelation temperature using sun-drying and flash dryer ranged from, 0.68-0.72, 9.58-12.75, 2.0-3.25 and 70.50-76.50 respectively. Most of the rheological characteristics analyzed of both sun-dried and flash dried products showed no significant difference, however a significant difference was observed in the results for setback. Total microbial count for flash dried products ranged from 1.5×102 to 4.0×103 and 3.0×103 to 7.30×104 for sun dried-dried. The major bacterial organism isolated from the products using two drying techniques was lactobacillus sp while fungal isolates include Rhizopus stororafu and Aspergilus niger for flash dried and sun-dried materials respectively. The presence of Coliform and Staphylococcus areaus bacteria were detected in sun-dried fufu samples. When subjected to sensory evaluation the dough from sun-dried and flash dried samples differed significantly in terms of colour, stickiness and mouldability. However the all samples were generally accepted by the panelists. The influence of different drying techniques on some functional, rheological, microbial, and sensory properties of odourless cassava fufu flour was investigated. Two drying methods (a locally fabricated flash- dryer and sun-drying) were employed for the experiment. Functional properties of the odorless fufu flour processed using the different drying techniques showed no significant differences (p>0.05) for bulk density and swelling power. However, results of the water absorption capacity revealed a significant difference for all the samples processed from the two drying methods. Furthermore, results of the gelation temperature showed significant differences in the dried fufu samples. Result obtained for bulk density, swelling power, water absorption capacity, and gelation temperature using sun-drying and flash dryer ranged from, 0.68-0.72, 9.58-12.75, 2.0-3.25 and 70.50-76.50 respectively. Most of the rheological characteristics analyzed of both sun-dried and flash dried products showed no significant difference, however a significant difference was observed in the results for setback. Total microbial count for flash dried products ranged from 1.5×102 to 4.0×103 and 3.0×103 to 7.30×104 for sun dried-dried. The major bacterial organism isolated from the products using two drying techniques was lactobacillus sp while fungal isolates include Rhizopus stororafu and Aspergilus niger for flash dried and sun-dried materials respectively. The presence of Coliform and Staphylococcus areaus bacteria were detected in sun-dried fufu samples. When subjected to sensory evaluation the dough from sun-dried and flash dried samples differed significantly in terms of colour, stickiness and mouldability. However the all samples were generally accepted by the panelists. The influence of different drying techniques on some functional, rheological, microbial, and sensory properties of odourless cassava fufu flour was investigated. Two drying methods (a locally fabricated flash- dryer and sun-drying) were employed for the experiment. Functional properties of the odorless fufu flour processed using the different drying techniques showed no significant differences (p>0.05) for bulk density and swelling power. However, results of the water absorption capacity revealed a significant difference for all the samples processed from the two drying methods. Furthermore, results of the gelation temperature showed significant differences in the dried fufu samples. Result obtained for bulk density, swelling power, water absorption capacity, and gelation temperature using sun-drying and flash dryer ranged from, 0.68-0.72, 9.58-12.75, 2.0-3.25 and 70.50-76.50 respectively. Most of the rheological characteristics analyzed of both sun-dried and flash dried products showed no significant difference, however a significant difference was observed in the results for setback. Total microbial count for flash dried products ranged from 1.5×102 to 4.0×103 and 3.0×103 to 7.30×104 for sun dried-dried. The major bacterial organism isolated from the products using two drying techniques was lactobacillus sp while fungal isolates include Rhizopus stororafu and Aspergilus niger for flash dried and sun-dried materials respectively. The presence of Coliform and Staphylococcus areaus bacteria were detected in sun-dried fufu samples. When subjected to sensory evaluation the dough from sun-dried and flash dried samples differed significantly in terms of colour, stickiness and mouldability. However the all samples were generally accepted by the panelists. QUALITY EVALUATION OF SUN-DRIED AND FLASH DRIED ODOURLESS CASSAVA FUFU FLOUR CHIJIOKE, U., Anyaegbunam H.N., Oti. E., Amajor.J. National Root Crops Research Institute, Umudike, Umuahia, Abia State, Nigeria Email: ugo.chijioke@yahoo.com ABSTRACT The influence of different drying techniques on some functional, rheological, microbial, and sensory properties of odourless cassava fufu flour was investigated. Two drying methods (a locally fabricated flash- dryer and sun-drying) were employed for the experiment. Functional properties of the odorless fufu flour processed using the different drying techniques showed no significant differences (p>0.05) for bulk density and swelling power. However, results of the water absorption capacity revealed a significant difference for all the samples processed from the two drying methods. Furthermore, results of the gelation temperature showed significant differences in the dried fufu samples. Result obtained for bulk density, swelling power, water absorption capacity, and gelation temperature using sun-drying and flash dryer ranged from, 0.68-0.72, 9.58-12.75, 2.0-3.25 and 70.50-76.50 respectively. Most of the rheological characteristics analyzed of both sun-dried and flash dried products showed no significant difference, however a significant difference was observed in the results for setback. Total microbial count for flash dried products ranged from 1.5×102 to 4.0×103 and 3.0×103 to 7.30×104 for sun dried-dried. The major bacterial organism isolated from the products using two drying techniques was lactobacillus sp while fungal isolates include Rhizopus stororafu and Aspergilus niger for flash dried and sun-dried materials respectively. The presence of Coliform and Staphylococcus areaus bacteria were detected in sun-dried fufu samples. When subjected to sensory evaluation the dough from sun-dried and flash dried samples differed significantly in terms of colour, stickiness and mouldability. However the all samples were generally accepted by the panelists RESULTS AND DISCUSSION Table 1 shows the result obtained for functional properties of the flashed and sun dried fufu flour samples. The values for bulk density,swelling power, water absorption capacity, and gelation temperature ranged from, 0.68-0.72, 9.58-12.75, 2.0-3.25 and 70.50-76.50 respectively. Table 2 shows the result for the pasting properties of fufu flour processed using the two different drying methods. Most of the rheological characteristics analyzed of both sun-dried and flash dried products showed no significant difference, however a significant difference was observed in the results for setback. The total microbial count for flash dried products ranged from 1.5×102 to 4.0×103 and 3.0×103 to 7.30×104 for sun dried-dried. The major bacterial organism isolated from the products using two drying techniques was lactobacillus sp while fungal isolates include Rhizopus stororafu and Aspergilus niger for flash dried and sun-dried materials respectively. The presence of Coliform and Staphylococcus areaus bacteria were detected in sun-dried fufu samples. When subjected to sensory evaluation the dough from sun-dried and flash dried samples differed significantly in terms of colour, stickiness and mouldability. However the all samples were generally accepted by the panelists. INTRODUCTION Fufu is a wet paste made from Cassava and its preparation varies from locality to locality. Traditionally fufu is sold in a wet form of about 50% moisture which renders it highly perishable. A practical approach to improving the shelflife and marketability of fufu is by drying the product. This drying process is aimed at getting a reconstituted fufu dough with similar physicochemical characteristics as the cooked wet paste TME 419 SUN DRIED ODOURLESS FUFU DOUGH TME 419 FLASH DRIED ODOURLESS FUFU DOUGH MATERIALS AND METHODS Roots of selected cassava genotype (TME 419 and TMS 30572) were harvested at 12 months of planting from the NRCRI Umudike farm. Standard unit operations were employed to process the cassava roots into odourless fufu flour using two different drying techniques (flash dryer and sun drying) Standard analytical method were used to determine physico-chemical and microbial properties of processed fufu flour Pasting properties of the fufu samples were determined with a Brabender amylographFufu samples were prepared by reconstituting 250g of the flour in 250mLof boiling water (100˚C) and cooked on fire until a consistent paste was obtained. A 9-point hedonic scale, where 1 and 9 represents dislike extremely and like extremely was used to determine degree of likeness of the reconstituted fufu dough. TMS 30572 FLASH DRIED ODOURLESS FUFU DOUGH TMS 30572 SUN DRIED ODOURLESS FUFU DOUGH Table1: Physico-Chemical Properties of Flash and Sundried Fufu Flour Sample Bulk Density (g/ml) Water Absorption Capacity(g/g) SwellinPower(%) Gelation Temp(˚C) TME 419F 0.72a 2.0b 10.52a 70.50d TME 419SD 3.25a 9.95a 76.50a TMS 30572F 0.68a 2.25b 12.75a 75.00b TMS30572SD 9.58a 72.00c Mean values followed by different superscripts with the same columns are significant different (P<.0.05) Key: F = Flash dried SD = sundried Table 4 Microbial count in cfu/g and organisms isolated from flash and sun dried fufu samples Table 2: Pasting Properties of Flash and Sundried Fufu Flour SAMPLE TOTAL VIABLE COUNT TOTAL FUNGAL COUNT COLIFORM ISOLATES TMS30572F 3.5×103 1.5×102 ND Lactobcillus sp and Rhizopus stolonifer TME419F 4.0 ×103 2.5×102 Lactobcillus sp and Rhizopus s 30572SD 7.01×104 4.5×103 Positive Staphylococcous aureus, Lactobcillus sp , Rhizopus stolonifer 419SD 6.5×104 3×103 Aspergillus. niger, Staphylococcous aureus, Lactobcillus sp SAMPLE Peak Temp (BU) Peak viscosity Setback Stability TME 419F 73.3a I,500a 680.0a 820.0a TMEa 419SD 77.6a 1,500a 895.0a 620.0a TMS30572F 76.5a 700.0c 800.0a TMS30572SD 74.7a 720.0d 730.0a Fresh cassava roots Peeling Washing Steeping in water(48hr) Washing/Grating Re-steeping (24h) Dewatering Pulverizing Flash drying(150˚C) Sun- drying(3days,29.4˚C) Milling Packaging/seaing Mean values followed by different superscripts with the same columns are significantly different (P<.0.05) Key: F = Flash dried SD = sundried Key cfu/g= colony forming unite per gram ND= Not Detected Positive= Detected Table 3: Sensory Evaluation of Flash and Sundried Fufu Flour Sample Colour Stickiness Mouldability General acceptability TME 419SD 4.9b 4.5c 5.1c 5.6b TME 419F 7.3a 6.3ba 7.0ba TMS 30572F 7.8a 7.6a TMS30572D 4.5b 4.9c 5.9bc REFERENCES Achinewhu,S.C.,and Owuamanam, C.I.(2001). 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Bull., 16: 75-80.   Key cfu/g= colony forming unite per gram ND= Not Detected Positive= Detected CONCLUSION The low values obtained from these important physico-chemical and rheological properties as water absorption capacity, bulk deThe results reflects the high efficiency of the flash dryer as fufu processed from the machine compared favourably with the sun dried sample , the physicochemical and rheological properties of the odorless fufu were not negatively affected nsity, setback and pasting temperature indicate that the fufu produced is of high standard, lighter, easier to reconstitute and faster to cook as well as more easily digestible. The flash dried fufu flour also had better aesthetic values when compared to the sun dried materials. Microbial evaluation of the samples also showed that flash driedsamples were microbially safer and had more hygienic standards than the sun dried fufu flour ACKNOLWEDGMENT: We are grateful to the African Women in Agricultural Research and Development for supporting the attendance and presentation of this work at the Global Cassava Partnership for the 21st Century Conference in Kampala, Uganda.