Standard operating protocol for textural characterization of fufu. Biophysical characterization of quality traits, WP2

Fufu is one of the popular fermented products processed from cassava roots and it is widely consumed in Nigeria and other West African countries. This study was carried out to establish the textural profile of fufu processed from four (4) different cultivars of cassava. Smooth texture, among other attributes, is closely associated with fufu of good quality and this varies with processors, season and variety. Therefore, it is of importance to standardize the processing, preparation and instrumental textural profile of fufu as these aids in selection, preference and overall acceptability of the product and cassava variety by end users. The processing and preparation of fufu used for the development of this standard operating procedure (SOP) was carried out following the RTBfoods harmonized SOP for sensory characteristics of fufu. This SOP encapsulates the materials required for the standardized preparations, processing, and instrumental textural profile analysis of fufu in the laboratory. It also includes the calibrations and operations of the texture analyser used for the measurements, interpretation and calculation of texture parameters and the critical points such as the temperature control, replications of the measurements and uniform dimension for samples presentation. Generally, the SOP includes instrumental measurement of texture attributes of fufu such as hardness, adhesiveness, cohesiveness, springiness, gumminess, chewiness and resilience using a texture analyser. A double compression mode was considered for the procedure. Two sets of replicate measurements were made for a fixed cylindrical sample geometry (40 mm x 47 mm) at 45°C, and a combination of measurement parameters (pre-test speed 1mm/s, test speed 2 mm/s, strain 30%, compression cycle interlude 10 s, compression probe 100 mm diameter). Statistical analyses of the data obtained can assist to determine the validity of the procedure for texture measurement by evaluating if reproducibility between replicate measurements and discrimination between various cassava genotypes is possible based on their inherent textural character.

Bibliographic Details

Main Authors:	Chijioke, Ugo, Okoronkwo, Justice, Achonwa, Oluchi, Iro, Ugochi Jane, Udoka, Precious, Chikere, Juliet, Ogunka, Amaka Promise
Other Authors:	Mestres, Christian
Format:	monograph biblioteca
Language:	eng
Published:	RTBfoods Project
Online Access:	http://agritrop.cirad.fr/602118/ http://agritrop.cirad.fr/602118/1/RTBfoods_SOP_Texture_Fufu_Nigeria.pdf
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