Nutritive and sensory properties of okra fortified instant fufu

Odunlade, T. V.; Gbadegesin, A. R.; Otunola, E. T.

Nutritive and sensory properties of okra fortified instant fufu

2018

Odunlade, T. V. | Gbadegesin, A. R. | Otunola, E. T.

This study is aimed at fortifying instant fufu with ground dried roasted okra seeds at different proportions (100:0, 95:5, 90:10, 85:15, and 80:20). This was with a view to recommending the best level of fortification with okra seeds through the evaluation of the nutritional composition, some physicochemical and sensory properties of fufu samples. The protein, fat and ash contents of the samples ranged from 3.64 to 11.13%, 0.37 to 6.29%, and 1.33 to 1.87%, respectively while carbohydrate and fibre contents of the samples ranged from 65.20 to 76.90% and 10.16 to 11.80%, respectively. Calcium, iron and magnesium contents of the samples were 30.15 to 43.27 mg/100 g, 2.10 to 3.40 mg/100 g and 19.10 to 26.50 mg/100 g, respectively. The pH and water absorption capacity of the samples were 5.42 to 5.55 and 271 to 283% respectively. The fortification of instant fufu with okra seed flour resulted in improvement of the nutritive values of the foods. Sensory evaluators recommended an optimal substitution level of 10% of roasted floury okra seeds.

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