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Research Article

Evaluation of the Proximate, Pasting and Sensory Characteristics of Cassava Flour (Fufu) Fortified with Pigeon Pea Flour

S.S. Akoja and A.O. Mohammed
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The nutritious value of Fufu-fermented cassava flour was improved through supplementation with 10, 20, 30 and 40% pigeon pea flour and the products were subjected to proximate composition, pasting characteristics and sensory tests, with 100% cassava flour as control. The results showed that the pigeon pea Fufu flour contained 7.70% protein, 0.27% fat, 1.08% ash at 10% level of inclusion and this increased to 16.45, 0.54 and 1.24% for protein, fat and ash respectively at 40% level of inclusion. Meanwhile, the carbohydrate contents decreased from 90.28 to 80.81% at 10% and 40% inclusion of pigeon pea flour respectively. Pasting characteristic decreased with increased pigeon pea inclusion. Peak viscosity decreased from 341.92 to 219.80 (RVU) final viscosity from 301.71 to 191.00 (RVU), setback value from 82.29 to 58.21 (RVU) likewise the peak time from 4.93 to 4.33 min at 10% and 40% level of inclusion of pigeon pea respectively. There was a slight significant difference in overall acceptability between 10% level of inclusion and the control (100% cassava flour).

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  How to cite this article:

S.S. Akoja and A.O. Mohammed, 2011. Evaluation of the Proximate, Pasting and Sensory Characteristics of Cassava Flour (Fufu) Fortified with Pigeon Pea Flour. Pakistan Journal of Nutrition, 10: 124-128.

DOI: 10.3923/pjn.2011.124.128


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