Fortification of Cassava fufu flour with African yam bean flour: Implications for improved nutrition in Nigeria

Cassava fufu flour samples were blended with African-yam-bean (AYB) flour, as a way of improving the food quality of cassava fufuflour known to be very low in protein content. The samples were A 5% Toasted AYB/95% cassava fufu flour, B 10% Toasted AYB/90% cassava Fufuflour, C 20% Toasted AYB/80% cassava fufuflour, D 5% fermented AYB/95% cassava fufu flour, E 10% fermented AYB/90% cassava Fufuflour, F 20% fermented AYB/80% cassava fufuflour, G 5% untreated AYB/95% cassava fufu flour, H 10% untreated AYB/90% cassava Fufuflour, I was 20% untreated AYB/80% cassava fufuflour and J which was 100% cassava fufu flour which also served as the control. The samples were properly mixed and packaged for determination of their protein compositions and bulk densities. Also, the samples were reconstituted into cassava fufu meals which were subjected to sensory evaluation using a 20-man panel of judges who were conversant with cassava fufumeals. The result of the protein compositions of the samples showed that there were increases in protein contents of the samples with increase in their fortification levels. The highest increases in protein composition were recorded in samples with untreated AYB. Also, samples with the fermented AYB were higher in protein contents than those with toasted AYB. The result of bulk density indicated that the samples were either of the same bulk density or higher bulk density with the cassava fufusamples. This showed that the fortification did not affect their ability to form good cassava fufu meal. The sensory evaluation result of the cassava fufu meal revealed that there were no significant differences among the samples in their over-all acceptability. This shows that AYB is a food item which can be used in fortification of cassava fufu flour for use in preparation of cassava fufu meal. The consumption of fortified cassava fufu meal cassava can help in combating protein mal-nutrition prevalent in most cassava consuming areas of Nigeria.

Author(s): Onyemechi C and Chinyere A*

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