IJSRP, Volume 3, Issue 8, August 2013 Edition [ISSN 2250-3153]
Nwokeke Blessing , Adedokun Ishola, Osuji Chikwendu
Nutritional attributes of Fufu-fermented cassava flour was improved through blending with 10, 20, 30 and 40% African Yam Bean (Sphenostylis stenocarpa) flour and the products were subjected to proximate analysis, pasting properties and sensory evaluation, with 100% cassava fufu flour as control. The results showed that the African Yam bean - Fufu flour contained 6.50% protein, 1.08% ash, 0.65% fibre, 0.26% fat at 10% level of inclusion and this increased to 16.45, 1.22, 0.90 and 1.24% respectively at 40% level of inclusion. However, the carbohydrate contents decreased from 91.51 - 80.87% at 10% and 40% inclusion of African yam bean flour respectively. All pasting characteristics with the exception of pasting temperature and peak time decreased with increased African Yam Bean inclusion. Peak viscosity (340.22 - 203.34) RVU, final viscosity (300.06 - 180.33) RVU, setback (79.72 - 39.13) RVU, break down (133.22 – 88.00) RVU, trough at 950 C (220.00 – 141.20) RVU at 10% and 40% level of inclusion of African Yam Bean respectively. There was a slight significant difference (p≤ 0.05) in overall acceptability between 10% level of inclusion and the control (100% cassava flour). The values ranged from 6.2 – 7.9 respectively. Generally, the rating of all the sensory attributes assessed reduced with increased in the inclusion of AYB flour.