1. 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, , , and 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, , , and 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, , , and 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, , , and 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, , , and 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, , , and 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, , , and 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, , , and 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
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, , , and 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, , , and 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 FLASH DRIED ODOURLESS FUFU DOUGH
TMS 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
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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.