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    Quality of flash and rotary dried fufu flour

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    sanni-quality-2006.pdf (973.5Kb)
    Date
    2006
    Author
    Sanni, L.O.
    Adebowale, A.
    Filani, T.
    Oyewole, O.
    Westby, A.
    Type
    Journal Article
    Metadata
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    Abstract/Description
    Fufu flour was produced from locally fabricated flash and rotary dryer. The functional, chemical and pasting properties of the fufu flour were investigated. The fufu flours were also cooked into ready to eat fufu paste and subjected to sensory evaluation. There were significant differences in the functional, chemical and pasting properties of the fufu flours. Sensory panellists rated cooked fufu from rotary dryer closer to market fufu. However, it is recommended that further investigation be carried out on these drying methods to improve on the odour and colour of fufu flour so that the end product would have characteristic qualities close to normal fufu relished by many fufu eaters.
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/3041
    IITA Subjects
    Food Security; Domestic Trade; Research Method; Impact Assessment; Livelihoods; Markets; Nutrition; Genetic Improvement; Plant Genetic Resources; Handling, Transport, Storage And Protection Of Agricultural Products
    Agrovoc Terms
    Fufu Flour; Dryer; Functional; Chemical; Pasting And Sensory Properties
    Regions
    Africa; Acp; West Africa; Europe
    Countries
    Nigeria; United Kingdom
    Collections
    • Journal and Journal Articles4835
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