Nutritional composition of fufu analog flour produced from Cassava root (Manihot esculenta) and Cocoyam (Colocasia esculenta) tuber.
作者： Oluwaseun P Bamidele , Mofoluwaso B Fasogbon , Dolapo A Oladiran , Ebunoluwa O Akande , None
DOI: 10.1002/FSN3.250
关键词:
摘要: Nutritional properties of fufu analog produced from co‐processing cassava and cocoyam were studied. Cassava fermented for 72 h, dried to obtain flour. Proximate, functional, minerals, antinutritional factor, pasting properties, sensory evaluation various samples determined. The results revealed that the moisture contents showed significant difference control with values between 6.50 7.30%. protein (1.68–4.98%), ash (1.84–4.01%), crude fiber (1.42–4.56%) increase increasing level cocoyam, while fat carbohydrate reduced in cocoyam. minerals also increased sample E having highest value Magnesium (32.15 mg/100 g). factors very low importance produced. In conclusion, has more nutritional qualities than common made alone.
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