Quality attributes of fufu (fermented cassava) flour supplemented with bambara flour
2014
Olapade A. A. | Babalola, Y. O. | Aworh, O. C.
In an attempt to improve the nutritional value of fufu flour, the effects of supplementation with bambara nut on its proximate composition, pasting, and physical characteristics, as well as the biological evaluation of the protein quality were investigated. Thirty-five growing albino rats were used to assess the quality of cassava-bambara composite flours using five treatment diet of fermented cassava flour containing different levels of bambara nut (10, 20, 30, 40 and 50%) in a 28 days feeding experiment to assess the protein quality on the growth response. Fufu samples were prepared and evaluated for sensorial attributes from the blends. The composite flours were higher in protein (13.35-18.87%) and fat (2.12-9.21%), while the gross energy increased from 409.30 to 423.91 kCal. Bulk density, water absorption capacity, least gelation capacity, and dispersibility were also affected by supplementation with significant (p < 0.05) increase in least gelation capacity, water absorption capacity, bulk density and low dispersibility of cassava-bambara flour. Pasting characteristics of the composite flour such as the peak viscosity, trough, final viscosity and set back decreased with increase bambara supplementation. Sensory evaluation indicated that at 10% level of supplementation there was no significant (p > 0.05) difference in the overall acceptability of the composite flour and that obtained from the control. The biological evaluation showed that the average final live weight, weekly weight gain and feed intake, food consumption ratio, protein energy retention, protein retention efficiency and net protein utilization of the group fed with the composite flour and the skimmed milk (control) were significantly (p < 0.05) different. Among the organs measured, the relative weight of the liver was significantly (p < 0.05) influenced by the dietary treatment.
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