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Pakistan Journal of Nutrition
  Year: 2009 | Volume: 8 | Issue: 8 | Page No.: 1123-1125
DOI: 10.3923/pjn.2009.1123.1125
 
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Effect of Local Cassava Fermentation Methods on Some Physiochemical and Sensory Properties of FUFU
E.A. Uyoh, V.O. Ntui and N.N. Udoma

Abstract:
The effects of two fermentation methods (fixed and unfixed) on the HCN content, texture, colour, flavour, water retention capacity and bulk density of fufu, a cassava based entree were studied using an improved cassava cultivar, TMS 0635. Results obtained showed that the HCN content of fufu from fixed fermentation method was significantly lower (p<0.001) than that from unfixed fermentation. On the other hand, bulk density and water retention capacity were significantly higher (p<0.001) in fufu processed from fixed fermentation method. Texture, colour and flavour were, however, not significantly different (p>0.05) in fufu processed from the two methods. The fixed fermentation method is, therefore, recommended for fufu processing with cassava cultivar TMS 0635.
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How to cite this article:

E.A. Uyoh, V.O. Ntui and N.N. Udoma, 2009. Effect of Local Cassava Fermentation Methods on Some Physiochemical and Sensory Properties of FUFU. Pakistan Journal of Nutrition, 8: 1123-1125.

DOI: 10.3923/pjn.2009.1123.1125

URL: https://scialert.net/abstract/?doi=pjn.2009.1123.1125

 
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