Profiling the textural attributes of fufu from cassava-plantain flour using sensory profile analysis

Abstract

Texture is one of the key desirable sensory attribute of fufu, a cassava-based staple of most West Africans. As part of an optimization of the processing parameters for cassava-plantain fufu flour, a convenience form of traditional pounded fufu, a sensory texture profile analysis (STPA) was carried out to assess and characterize the textural attributes of the reconstituted fufu flour with the help of a trained panel of ten individuals. Local foods that are common in Ghana were as descriptors to exemplify the texture attributes being assessed. Pounded fufu was used as a control. Sensory attributes assessed include hardness, adhesiveness, gumminess and stickness. Additional parameters assessed were rate and type of breakdown and mouth coating. Data were analyzed by analysis of variance and mean separations were calculated by the general linear model procedures. Typical ranges of some attributes were hardness (1.24-1.99), gumminess (2.43-4.00) and adhesiveness (1.57-2.71). With the exception of type of breakdown, all the residual textural attributes of the reconstituted fufu from the cassava-plantain flour samples were comparable with the pounded fufu. The study thus established that STPA can be effectively used as an objective method for assessing the textural attributes of cassava-plantain fufu