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Quality of flash and rotary dried fufu flour

dc.contributor.authorSanni, L.O.
dc.contributor.authorAdebowale, A.
dc.contributor.authorFilani, T.
dc.contributor.authorOyewole, O.
dc.contributor.authorWestby, A.
dc.date.accessioned2019-12-04T11:18:05Z
dc.date.available2019-12-04T11:18:05Z
dc.date.issued2006
dc.identifier.citationSanni, L.O., Adebowale, A., Filani, T., Oyewole, O. & Westby, A. (2006). Quality of flash and rotary dried fufu flour. Journal of Food, Agriculture and Environment, 4(3&4), 74-78.
dc.identifier.urihttps://hdl.handle.net/20.500.12478/3041
dc.description.abstractFufu 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.
dc.description.sponsorshipDepartment for International Development, United Kingdom
dc.language.isoen
dc.subjectFufu Flour
dc.subjectDryer
dc.subjectFunctional
dc.subjectChemical
dc.subjectPasting And Sensory Properties
dc.titleQuality of flash and rotary dried fufu flour
dc.typeJournal Article
dc.description.versionPeer Review
cg.contributor.affiliationFederal University of Agriculture, Nigeria
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.affiliationNatural Resources Institute, United Kingdom
cg.coverage.regionAfrica
cg.coverage.regionAcp
cg.coverage.regionWest Africa
cg.coverage.regionEurope
cg.coverage.countryNigeria
cg.coverage.countryUnited Kingdom
cg.isijournalISI Journal
cg.authorship.typesCGIAR and developing country institute
cg.iitasubjectFood Security
cg.iitasubjectDomestic Trade
cg.iitasubjectResearch Method
cg.iitasubjectImpact Assessment
cg.iitasubjectLivelihoods
cg.iitasubjectMarkets
cg.iitasubjectNutrition
cg.iitasubjectGenetic Improvement
cg.iitasubjectPlant Genetic Resources
cg.iitasubjectHandling, Transport, Storage And Protection Of Agricultural Products
cg.accessibilitystatusLimited Access
local.dspaceid94507


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