e-journal

Nutritional composition of fufu analog flour produced from Cassava root (Manihot esculenta) and Cocoyam (Colocasia esculenta) tuber

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Nutritional properties of fufu analog produced from co-processing of cassava and cocoyam were studied. Cassava and cocoyam were fermented for 72 h, dried to obtain fufu flour. Proximate, functional, minerals, antinutritional factor, pasting properties, and sensory evaluation of various samples were determined. The results revealed that the moisture contents of the samples showed significant difference from control with values between 6.50 and 7.30%. The protein contents (1.68–4.98%), ash (1.84–4.01%), and crude fiber (1.42–4.56%) showed significant increase with increasing level of cocoyam, while the crude fat and carbohydrate reduced with increase in cocoyam. The minerals also increased with increase in cocoyam level with sample E having the highest value of Magnesium (32.15 mg/100 g). The antinutritional factors were very low and the pasting properties revealed the importance of cocoyam in the fufu analog produced. In conclusion, fufu produced from co-processing of cassava and cocoyam has more nutritional qualities than the common fufu made from cassava alone.

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Ketersediaan

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Informasi Detail

Judul Seri

Food Science & Nutrition

No. Panggil

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Penerbit

Nigeria : Food Science & Nutrition published by Wiley Periodicals, Inc.., 2015

Deskripsi Fisik

Food Science & Nutrition 2015; 3(6): 597–603

Bahasa

English

ISBN/ISSN

doi: 10.1002/fsn3.25

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

2015; 3(6)

Subjek

Food Science & Nutrition

Info Detail Spesifik

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Pernyataan Tanggungjawab

deliza

Versi lain/terkait

Lampiran Berkas

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