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Research Article

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Ohuoba AN1*, Ukpabi UJ1 and Kukwa RE2

1 NationalRootCropsResearchInstitute,Umuahia,AbiaState,Nigeria

2 CentreforFoodTechnologyandResearch(CEFTER),BenueStateUniversity,Makurdi,Nigeria

*Corresponding author: OhuobaAN

aliceohuoba@gmail.com

NationalRootCropsResearchInstitute,UmudikeP.M.B7006,Umuahia,AbiaState,Nigeria.

Tel: +23482440471

Citation: OhuobaAN,UkpabiUJ,KukwaRE(2019)PhysicochemicalPropertiesofCassavaProcessingResidueFlourandSensoryEvaluationofFufuPreparedfromit.JNutraceuticalsFoodSci.Vol.4No.1:1

Physicochemical Properties of Cassava Processing Residue Flour and Sensory

Evaluation of Fufu Prepared from it

AbstractThis study evaluates the physicochemical properties of the residues obtainedfrom the sieving operation during cassava (Manihot esculenta) gari and starchprocessing.Residueobtainedfromthesievingofdriedfermentedcassavapulpduringgariproductionandextractionofstarch,weredriedonamountedplatforminanopenspacebeforeprocessingintoflour.Commercialwheatflourwasusedasastandard.Physiochemicalpropertiesofeachfloursampleswereinvestigatedusingstandardmethods.Resultsobtainedshowssignificantdifferences(p<0.05)in the parameters investigated. Cassava gari residue flour sample ranked thelowestinmoisture(6.371%).Thepercentagefatin;cassavagariwasfoundtobe0.057%,cassavastarch0.031%,wheat3.331%.Ashrangesfrom1.786%(cassavastarch)to1.3015%(Wheat).Crudefibrefrom2.701%(wheat)to4.383%(cassavagari)whiledrymatterwasfrom93.630%(cassavagari)to81.680%(wheat).Oilabsorbing capacity ranked the highest in cassava starch residue flour (1.745),whileinwaterabsorptioncapacitycassavagariresidueflourrankedthehighest(1.995). Swelling index ranged from1.429 (cassava gari) to 1.505 (wheat). ThelowestinbulkdensityandpHwascassavastarchflour(0.556,5.36),whilegelationtemperatureswere66.5oC,64oC,60.15°Cincassavagari,cassavastarchandwheatflour samples respectively. Eight (8) sets of fufu sampleswere prepared usingthe residues flour, coded and subjected to sensory evaluation using a twenty-memberpanel.Thepanellistswereinstructedtoevaluatethecodedfufusamplesfor Texture, Mouldability, Elasticity, Smoothness, Appearance, Thickness andGeneralacceptability.Anine(9)pointhedonicscalewasused,resultsobtainedwerestaticallyanalysed.Theresultsshowthatthereweresignificantdifferencesbetweenthedifferentmethodsofpreparation.

Keywords:Boiling;Cassavaresidueflour;fufu;Physicochemical;Roasting

Received: January08,2019; Accepted: March15,2019;Published: March23,2019

IntroductionCassava is consumed as food, like yamand sweet potato, it isthe most important root crop in Nigeria [1]. Root and tuberplay importantroles inthedietaryofNigeria,cassava isgrownin Nigeria, a very popular tuber crop in sub-Sahara Africa [2].Cassavaprocessinggenerateswasterightfromharvesting(farm)tothetable(consumer).Thereisneedforpropermanagementof thesewastes, these involves analysis and evaluation of thephysicochemical properties of thewastes and how to channelthese to useful products like fufu, cookies, crackers cake etc. Fufu isanextremelypopularandcommon food inNigeriaand

innumberofothercountriesinwestAfrica[3].Fufuisobtainedmainlyfromrootandtubercropssuchascassavaandyams. Itis prepared in slightly differentways in different communities.Convertingagriculturewastessuchascassavawastesintousefulproduct is one of the ways of generating income, reducingpost-harvest losses, combating food security for sustainabilitydevelopment. Inaddition, itcan leadtocreationof jobs,boastenergysecurityandreducethedependentonforeigncountries[4,5].

Wastes generatedduring cassavaprocessing canbe convertedinto useful products. Liquid (effluent) obtained from cassavaprocessingcanbefermentedtobioethanol,thepeels(solidwaste)

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canbeusedforfeedstockandalsofermentedtobioethanol.Thesludgedepositsfromtheproductsofbioethanolcanbeusedasmanureinimprovingthesoilnutrientvalue[6].Muchworkhasbeendoneon gari and starch processing however, little or nowork on the solid residues (wastes) have been reported. Thisstudywasaimedatinvestigatingthephysicochemicalpropertiesoftheflourobtainedfromcassavaresiduesandthefufu (meal)madefromtheresidueflour.

Materials and MethodsSource of experimental materialThe cassava roots local variety called Nwageli were obtainedfromNationalRootCropsResearch InstituteUmudike,Nigeria.CommercialwheatflourusedasastandardintheproximateandfunctionalpropertiesevaluationwasboughtfromretailselleratUbanimarketinUmuahia,AbiaState.

Production of residue flourThecassavarootswerepeeled,washedandgrated.Thegratedmash for gari was dewatered and left to ferment for 3 days[7].Thede-wateredmashwasdisintegratedandsievedwithalocalmeshtoobtaintheresidue.ResiduesfromcassavastarchproductionwereobtainedusingthemethodofstarchextractionbyMinggu [8]. These residues fromgari and starchprocessingweresun-driedtoobtainaconstantweight,milledandsievedtoobtainequalfineparticlesoftheflourusingsieveofaperture150micrometer(µm)andstoredinairtightbag.Figures 1 and 2 presenttheflowchartsoftheproductionofresidueflourfromcassavagariandstarchprocessing.

ExperimentalAnalysis carried out on the residue and wheat flourProximate composition: Proximate composition (moisture,crude fiber, ash, crude protein, fat) and dried matter of theresiduesfloursamplesweredeterminedusingstandardmethodsdescribedbyAssociationofOfficialAnalyticalChemistry[9,10].

Function properties:Theswellingindexoftheresidueandfloursamples was done using the method by Iwuoha [11,12]. TheBulkdensitywasdeterminedbythemethodofNepandConwey[13]. Themethodsas stipulatedbyOnwuka [14]wereused todetermine the gelatinization temperature, pH, water and oilabsorptioncapacity(WAC/OAC).

Preparation of fufuTheresiduefloursobtainedfromgariandstarchprocessingweredividedintofour(4)equalsampleseachandcoded1G,2G,3G,4Gforresiduefloursamplesfromgari(G)processingand1S,2S,3S,4Sforresiduefloursamplesfromstarch(S)processing.Halfof the residues fromthe twosourceswereseparately toasted.Fufu was then prepared from the samples. The twomethodsofpreparationwereeitherboilingandstirring,andadditionofboiledwaterwithstirring.Thecodedeight(8)setsoffufusampleswere;1Gand1S toastedcassavagariandstarch residueflour,2Gand2Suntoasted,eachsubjectedtoboilingwithstirring;3Gand3Stoastedcassavagariandstarchresidueflour,4Gand4Suntoastedwereaddedhotwaterwithstirring.Thefufusampleswere subjected to sensory evaluation using a twenty-memberpanel. The panellists were instructed to evaluate the codedfufu samples for texture, mouldbility, elasticity, smoothness,

Figure 1 Flowchartofcassavaresidueflourobtainedfromgariprocessing.

Figure 2 Flow chart of cassava residue flour obtained fromstarchextraction.

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thickness,appearanceandgeneralacceptability.Anine(9)pointhedonicscalewasused(Figures 3-5)[15,16].

Statistical analysis All experiments were carried out in triplicates. Data wereanalysedusingone-wayanalysisofvariance(ANOVA)toobtainedmeanvalues.Duncan’sMultipleRangetest (P<0.05)wasusedtodetermine thesignificantdifferencesamongthesamplesbyusingStatisticalPackageSocialScience(SPSS)21.0 forWindowEvaluationVersion.

Results and DiscussionTheproximate compositionof the residueflourobtained fromcassavagariandstarchprocessingispresentedinTable 1.Alltheparameters investigated were significantly different (p<0.05).Themoisturecontentsofbothresiduefloursweresignificantlylower (6.3705% and 6.5715%) than the moisture content ofwheatflour(18.3206%),thereasonmaybethattheresidueflour

before dryingwas obtained from dewatered cassavamesh. Inaddition,themoisturecontentofwheatbeinghighcouldbedueto inadequatestorageof thewheatflourby theretailer in themarket.Themoisturecontentoftheresidueflourinthisworkisfarlowerthandataobtainedforotherflourslikethewateryam(Doscoreaalata)flourusedforamalareportedbyUkpabietal.,[17].Thelowermoisturecontentisanindicationthattheresidueflour sampleswill last longer during storage if properly storedundergoodconditions topreventabsorptionofmoisture [18].Thehigherthemoisturecontentoffoodmaterialsthelowertheshelf-life(stability)[19,20].Thus,cassavagariandstarchresidueflour could have shelf stable characteristics on storage thanwheatflour.Cassavagari residueflour recordedthe lowest fatcontentof0.057percent,thisisexpectedsincecassavarootsarelowinfatcontent[21].Ash,crudefibre,crudeproteinanddrymattercontentfromthesamples(GRflour,SRflourandWflour)investigatedrangedfrom;1.3015to1.7855%,2.7010to4.3825,1.4360 to 7.8600% and 81.6795 to 93.6295% respectively.The crudefibre and ash content of the residues flour sampleswerehigherthanthatofwheatfloursample,althoughincrudeprotein,wheatwashigher,thisisexpectedsincerootandtubercropsarelowinproteincontent[22].TheresultsobtainedcouldbecomparabletotheproximatecompositionresultsintheworkdoneoncassavaflourbyElevinaandliz[23]andIdowuetal.[24].

The results of functional properties of cassava gari and starchresidue flour are shown inTable 2. A range of 1.245 to 1.995g/ml and1.035to1.745g/mLwere recorded foroil andwaterabsorption capacities respectively. There were no significantdifferencesbetweencassavaresidueflourandwheatflourinoilandwaterabsorptionrespectively.Theoilandwaterabsorptioncapacitiesresultsoftheresiduefloursamples indicatethatthefloursamplescouldbeagoodretainerofflavourandcouldalso

Figure 3 Sampleofuntoastedcassavastarchflour(SR)leftandstarch(GR)residuefloursampleright.

Figure 4 Toasted cassava gari (left) and starch (right) residuefloursamples.

Figure 5 Fufusamplespreparedfromtheuntoasted(2G,4G,2Sand4S)andtoasted(1G,4G,1Sand4S)cassavagariand starch residue flour; Left to right; Cassava gariresidueflourfufu(1G,2G,3Gand4G)isshownonthefirstlinefromthetop,whilethesecondfromthetopiscassavastarchresidueflourfufusamples(1S,2S,3Sand4S).

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give a bettermouth feel when used in food preparation [25].Thehigh-waterabsorptioncapacityofcassavagariresidueflourcouldbeanindicationofhighaffinityforwatermolecules[26,27].Swelling index results recorded were from 1.4285 to 1.5050,this is themeasure of hydrations ability of food granule [28].Swelling index isapropertywhichprovidetheevidenceof theinteractionamongflour(food)[29,30].Ithasbeenreportedthatthecontentofcomponentsubstances,especiallyfat,proteinandstarchinfluencesswellingindex[31].Therefore,theresultsoftheswellingindexofthecassavaresiduefloursmaybeattributedtothelowfatandproteinsintheinvestigatedsamples.TheresultsoftheswellingindexobtainedinthisworkiscomparabletothatreportedintheworkbySureshandSamsher[32].Cassavastarchresidue flour (0.556) has the lowest bulk density compared tocassavagariresidue(0.626)andwheatflour(0.70).Thismaybeduetothefact,thereislittleornostarchcontentinthestarchresiduesamples, sincestarchwasalmostcompletelyextractedfrom the cassava mash to obtain the residue flour. The bulkdensity results of the residue flour samples obtained in thisresearchwerelowerthanthatreportedbySureshandSamsher[32].Lowbulkdensityofflourindicatesgoodphysicalattributeswhen determining transportation and storability [19,33], thuscassava starch residue flour could be easily transported anddistributedtorequiredlocations.Thegelatilizationtemperaturerangesfrom60.5°Cto66.5°C,whilepHwasfrom5.36to6.47.

Table 3 shows the results of the sensory evaluation of thedifferent attributes. There were significant differences(p<0.05) between the different methods of preparation.The mean scores range from 5.0 (neither like or dislike) to8.89 (approx. mean score 9 = like extremely). 1G (toastedcassava gari residue flour subjected to boiling with stirring)ranked the highest in terms of general acceptability (8.89),3G (toasted gari residue flour with hot and stirring) and 1S(toastedstarchresiduefloursubjectedtoboilingwaterwithstirring) ranked second (8.5 and 8.35= like very much). 3Granked first in texture,mouldbility, elasticity, thickness andsmoothness.Leastgeneralacceptabilitymeanscores for thefufu samples by the Panellistwere 2G (5.5), followed by 2S(5.3), although thepanellists tend to likemoderately (meanscoreof7)theirsmoothnessandappearance.Thereisvisuallyno documentation on fufu prepared from cassava residueflourorthemethodofpreparation,howevertheserecordedresultscanbecomparedtoworkoncassavafufubyKeithetal., [34],where themeanscoreswerebetween4.8 (approx.meansscore5=neitherlikeordislike)and6.9(approx.meansscore7=likemoderately).Theresultofthisstudywasgeneralaccepted compared to that recorded by Omodamiro et al.,[35],inwhichtheleastacceptablemeanscoreof3.5(dislike)wasrecordedforsomefufusamples.

Parameters (%)Samples MC FAT ASH C. FIBRE C.PROTEIN DMGRflour 6.3705c 0.057b 1.5275b 4.3825a 4.7800b 93.6295a

SRflour 6.5715b 0.0310c 1.7855a 3.3950b 1.4360c 93.4285b

Wflour 18.3206a 3.3305a 1.3015c 2.7010c 7.8700a 81.6795c

Sampleswiththesameletterinthecolumnsarenotsignificantlydifferent(p<0.05) Moisturecontent(MC),Crudefibre(C.fibre),Crudeprotein(C.protein),DriedMatter(DM)

Table 1Proximatepropertiesofthecassavagari(GR)andstarch(SR)residuesfloursamples.

ParametersSamples OAC WAC SI DB (g/mL) GToC pHGRflour 1.0350b 1.9950a 1.4285c 0.6255b 66.5a 6.47a

SRflour 1.7450a 1.2450b 1.4440b 0.5555c 64a 5.36c

Wflour 1.0350b 1.9750a 1.5050a 0.7050a 60.5c 5.75b

Sampleswiththesameletterinthecolumnsarenotsignificantlydifferent(p<0.05).OAC=OilAbsorptionCapacity,WAC=WaterAbsorptionCapacity,SI=SwellingIndex,DB=BulkDensity,GT=GelatilazationTemperature.

Table 2Functionalpropertiesofcassavagari(GR)andstarch(SR)residuesflour.

Samples Texture Mouldbility Elasticity Thickness Smoothness Appearance General acceptability1G 7.0b 6.5d 7.51a 7.0bc 7.5abc 7.02a 8.89a

2G 6.0d 6.0f 5.5d 5.3e 7.0d 7.02a 5.5e

3G 7.5a 8.03a 7.3a 7.5a 7.95a 6.8d 8.5b

4G 6.8c 6.2e 7.5a 6.5d 7.2cd 6.8b 7.5d

1S 6.8c 6.8c 7.3a 6.7cd 7.5abc 6.8b 8.35b

2S 5.5e 5.5g 5.0c 5.2e 7.35bcd 7.0a 5.3f

3S 6.53c 7.8b 7.2a 7.2ab 7.8ab 6.53d 8.15c

4S 6.03d 6.9c 7.5a 6.82bcd 7.2cd 6.74c 7.55d

Sampleswiththesameletterdownthecolumnsarenotsignificantlydifferent(p<0.05)1Gand1Stoastedcassavagariandstarchresidueflour,2Gand2Suntoastedeachsubjectedtoboilingwithstirring.3Gand3Stoastedcassavagariandstarchresidueflour,4Gand4Suntoastedeachaddedhotwaterwithstirring.

Table 3Sensoryattributesoffufu preparedusingdifferentmethodsfromcassavagariandstarchresidueflour.

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Conclusion The results of the proximate properties of cassava gari andstarchresidueflourshowthattheseflourscouldbeutilizedduetotheirhighash,crudefibre,drymatterandlowmoistureandfatcontentwhichareverygoodattributesforastableshelflifecharacteristic.Inaddition,thelow-fatcontentcouldbegoodforpersonsthatwouldwanttochecktheirpercentagefat in-take.The functional properties of the experimental flour samples

obtainedindicategoodfunctionalattributeswhichareneededasguidesforfoodtechnologiststhatproducecertainfoodproducts.

Thesensoryevaluationresultsshowthat fufu canbepreparedfromcassavagari and starchprocessing residueflour samples.Thebestconsumeracceptablemethodofpreparationistoastedfloursubjectedtoeitherboilingandstirringoraddinghotwaterwithstirring.Individualswhoneedlittleornostarchintheirdietscouldusethefufuasmeal.

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