Proximate Composition, Mineral and Sensory Properties of (Stiff Dough) Fufu Produced from Yam (Dioscorea Rotundata) and Millet (Pennisetum Glaucum) Flour Blends

Abstract

This study assessed the chemical composition, mineral and sensory properties of (stiff dough) fufu produced from yam and millet flour blends. Analysis was done using standard methods. Fufu was prepared from blends of yam and millet flour, with yam substituted from 10-50% in the following ratio (100:0, 90:10, 80:20, 70:30, 60:40 and 50:50) respectively. Data obtained was subjected to analysis of variance (ANOVA) and was separated using Duncan's multiple range test. Results showed that the Proximate composition revealed that the Moisture content of the (Stiff dough) fufu samples ranged from 67.73 to 71.88%, crude protein 1.38 to 4.99%, fat 0.66 to 1.31%, ash 0.66 to 2.71%, crude fiber 1.71 to 4.97% and carbohydrate 20.41 to 24.98%. Mineral composition of the (stiff dough) fufu samples ranged from 3.23 to 7.08mg/100g in Iron, Magnesium 41.99 to 68.63mg/100g, zinc 7.43 to 20.01mg/100g and phosphorus 30.63 to 89.44mg/100g. Sensory evaluation of the dough (fufu) samples ranged from 6.10-8.20 in color, 5.80-7.80 taste, 5.65 to 7.50 aroma, 5.35 to 8.05 moldability, 4.65 to 8.45 smoothness and 5.62 to 8.00 for overall acceptability. Color, moldability and smoothness differed significantly (p<0.05) across all samples in most sensory parameters assessed. This study suggested that the inclusion of millet flour in yam fufu production should be encouraged due to its high protein, fiber and mineral content which could help to improve the nutritive value of the product (fufu).