Evaluation of fufu flour and dough from 43 CMD resistant varieties

Abstract

Cassava fufu flours were produced from 43 Cassava Mosaic Disease resistant varieties. The cassava roots were
washed, peeled and steeped in water in a 1:2 (v/v) for 48 h to ferment. The fermented pulp was sieved and mechanically
milled into flour of 3.0 mm particle size. Proximate composition, functional properties and pasting characteristics of the
‘fufu’ flours were assessed. Moisture content ranged from 5.52 to 12.25%, protein 0.35 to 2.80% and dry matter 87.75 to
94.48%. Water absorption capacity ranged from 0.70 to 2.20 g/ml. The CMD varieties 92B/00068 and M98/0068 had the
highest water absorption capacity values. Bulk density ranged from 0.61 in the variety 98/2226 to 0.70 g/ml in varieties
98/0505, 98/0510, 95/0379 and 95/0289 while final viscosity of the fufu flours ranged from 76.00 in 96/1569 to 295.00 RVU
in the 99/6012 and pasting temperature from 77.55 to 81.60oC. Given the economic and nutritional importance of
cassava, the development and subsequently processing the CMD resistant varieties into fufu flour will help to improve
food security and diversity not only in Nigeria but also beyond.