Organoleptic Characteristics of Cassava Flour and Fufu Obtained from Different Cassava Varieties (Manihot spp.) and Tuber Processing Techniques

Abstract

This research was conducted at the Agricultural Education Laboratory of the Federal College of Education (Technical) Omoku, Rivers State, Nigeria. Cassava tubers used for this research work (TMS 419, bitter carotene and TMS 30555) were obtained from the Teaching and Research Farm of Agricultural Education, FCE (T), Omoku. Three processing methods: direct, blanching and retting processing were adopted and sundried. Three treatments were used and it was a 3´3 factorial experiment fitted into a complete randomized design (CRD) and flour obtained from the various processing methods were made into fufu. Fufu obtained was served to 20 panelists whose responses were measured in a 9-point Hedonic rating scale. The analysis showed that retting method produced higher and better flour texture in TMS 419 than in bitter carotene and TMS 30555. The blanching method produced a more acceptable flour colour, but there was no significant difference in the fufu odour. The retting method was more acceptable in terms of stickiness or drawability index, degree of moulding and consumption across the three cassava varieties.