Quality of flash and rotary dried fufu flour
Fufu flour was produced from locally fabricated flash and rotary dryer. The functional, chemical and pasting properties of the fufu flour were investigated. The fufu flours were also cooked into ready to eat fufu paste and subjected to sensory evaluation. There were significant differences in the fu...
| Main Authors: | , , , , |
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| Format: | Journal Article |
| Language: | Inglés |
| Published: |
2006
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| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/91364 |
| _version_ | 1855520862134861824 |
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| author | Sanni, Lateef O. Adebowale, A. Filani, T. Oyewole, O. Westby, Andrew |
| author_browse | Adebowale, A. Filani, T. Oyewole, O. Sanni, Lateef O. Westby, Andrew |
| author_facet | Sanni, Lateef O. Adebowale, A. Filani, T. Oyewole, O. Westby, Andrew |
| author_sort | Sanni, Lateef O. |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | Fufu flour was produced from locally fabricated flash and rotary dryer. The functional, chemical and pasting properties of the fufu flour were investigated. The fufu flours were also cooked into ready to eat fufu paste and subjected to sensory evaluation. There were significant differences in the functional, chemical and pasting properties of the fufu flours. Sensory panellists rated cooked fufu from rotary dryer closer to market fufu. However, it is recommended that further investigation be carried out on these drying methods to improve on the odour and colour of fufu flour so that the end product would have characteristic qualities close to normal fufu relished by many fufu eaters. |
| format | Journal Article |
| id | CGSpace91364 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2006 |
| publishDateRange | 2006 |
| publishDateSort | 2006 |
| record_format | dspace |
| spelling | CGSpace913642023-02-15T06:49:16Z Quality of flash and rotary dried fufu flour Sanni, Lateef O. Adebowale, A. Filani, T. Oyewole, O. Westby, Andrew fufu flour dryer functional chemical pasting and sensory properties Fufu flour was produced from locally fabricated flash and rotary dryer. The functional, chemical and pasting properties of the fufu flour were investigated. The fufu flours were also cooked into ready to eat fufu paste and subjected to sensory evaluation. There were significant differences in the functional, chemical and pasting properties of the fufu flours. Sensory panellists rated cooked fufu from rotary dryer closer to market fufu. However, it is recommended that further investigation be carried out on these drying methods to improve on the odour and colour of fufu flour so that the end product would have characteristic qualities close to normal fufu relished by many fufu eaters. 2006 2018-03-07T11:25:43Z 2018-03-07T11:25:43Z Journal Article https://hdl.handle.net/10568/91364 en Limited Access Sanni, L.O., Adebowale, A., Filani, T., Oyewole, O. & Westby, A. (2006). Quality of flash and rotary dried fufu flour. Journal of Food, Agriculture and Environment, 4(3&4), 74-78. |
| spellingShingle | fufu flour dryer functional chemical pasting and sensory properties Sanni, Lateef O. Adebowale, A. Filani, T. Oyewole, O. Westby, Andrew Quality of flash and rotary dried fufu flour |
| title | Quality of flash and rotary dried fufu flour |
| title_full | Quality of flash and rotary dried fufu flour |
| title_fullStr | Quality of flash and rotary dried fufu flour |
| title_full_unstemmed | Quality of flash and rotary dried fufu flour |
| title_short | Quality of flash and rotary dried fufu flour |
| title_sort | quality of flash and rotary dried fufu flour |
| topic | fufu flour dryer functional chemical pasting and sensory properties |
| url | https://hdl.handle.net/10568/91364 |
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