Please use this identifier to cite or link to this item:
Full metadata record
DC FieldValueLanguage
dc.contributor.authorOduro-Yeboah, C.-
dc.contributor.authorJohnson, P. N. T.-
dc.contributor.authorSakyi-Dawson, E. O.-
dc.contributor.authorBudu, A. S.-
dc.identifier.citationPotential for processing of cassava in West Africa, CSRS, Cote d` voire, June, 159-163en_US
dc.description.abstractTexture is one of the key desirable sensory attribute of fufu, a cassava-based staple of most West Africans. As part of an optimization of the processing parameters for cassava-plantain fufu flour, a convenience form of traditional pounded fufu, a sensory texture profile analysis (STPA) was carried out to assess and characterize the textural attributes of the reconstituted fufu flour with the help of a trained panel of ten individuals. Local foods that are common in Ghana were as descriptors to exemplify the texture attributes being assessed. Pounded fufu was used as a control. Sensory attributes assessed include hardness, adhesiveness, gumminess and stickness. Additional parameters assessed were rate and type of breakdown and mouth coating. Data were analyzed by analysis of variance and mean separations were calculated by the general linear model procedures. Typical ranges of some attributes were hardness (1.24-1.99), gumminess (2.43-4.00) and adhesiveness (1.57-2.71). With the exception of type of breakdown, all the residual textural attributes of the reconstituted fufu from the cassava-plantain flour samples were comparable with the pounded fufu. The study thus established that STPA can be effectively used as an objective method for assessing the textural attributes of cassava-plantain fufuen_US
dc.subjectSensory evaluationen_US
dc.subjectTexture profile analysisen_US
dc.subjectTextural parametersen_US
dc.subjectComposite floursen_US
dc.titleProfiling the textural attributes of fufu from cassava-plantain flour using sensory profile analysisen_US
Appears in Collections:Food Research Institute

Files in This Item:
File Description SizeFormat 
Profiling_Textural_Attributes_Fufu_Cassava_Plantain_Flour_Oduro_Yeboah_et al.pdf2.29 MBAdobe PDFThumbnail

Items in CSIRSpace are protected by copyright, with all rights reserved, unless otherwise indicated.