Participatory processing diagnosis of fufu in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, step 3

Madu Tessy, Okoye Benjamin, Onyemauwa Nnaemeka, Ofoeze Miriam, Bouniol Alexandre. 2021. Participatory processing diagnosis of fufu in Nigeria. Understanding the drivers of trait preferences and the development of multi-user RTB product profiles, WP1, step 3. Umudike : RTBfoods Project-CIRAD, 18 p.

https://doi.org/10.18167/agritrop/00620

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Url - jeu de données - Dataverse Cirad : https://doi.org/10.18167/DVN1/50OL9R

Résumé : The study assessed Fufu product profile in South east,Nigeria. The study was carried out in South East Region of Nigeria. (Imo State, Umukara,Ihitte Uboma L.G.A and Abia State, Ossah Ibeku in Umuahia North L.G.A). The choice of the location was influenced by the method of preparation of Fufu identified during Activity 3. In Imo state location the method of preparation differs from the method in Abia State. Both locations chosen engage in fufu trade and consumption. The study was conducted using 4 processors and 4 cassava varieties which was coded thus' Variety A, B, C and D; each processor had one variety that was randomly picked. The varieties used were, TMS 01/1369,TMS 01/1412, Nwaocha, TMS 98/0505. These varieties were carefully chosen after a pilot work to determine the characteristics of the root to get good and bad varieties based on the acceptability of the cassava root by farmers. These varieties were chosen for uniformity. The varieties were obtained from the cassava programme of the National Root Crops Research Institute Umudike.The qualitative and quantitative information was taken at every step of the processing. The raw material , quantity of the intermediate product (fufu mash) was taken note of and the final products (fufu dough) were evaluated by the processors. The result shows that the dry matter of the fresh root with Nwaocha ranking highest with 26.42%, while the lowest was TMS01/1412 for the two locations of Abia and Imo. In Abia fufu, the percentage dry matter of the mash ranged from 46.64% to 52.08% with Nwaocha having the highest and TMS01/1368 the lowest, while Imo fufu ranked 26.43% to 25.62%, also with Nwaocha and TMS01/1368 ranking highest and lowest respectively. The difference in the dry matter could be attributed to the pores of the materials used in dewatering and also the dry matter of the cassava roots. In conclusion, it was observed from the result that dry matter content for roots and mash were outstanding for varieties TMS 98/0505 and Nwaocha. This also correlated with the fufu yield increase of 60% and 40% for Nwaocha and TMS 98/0505 respectively. Both varieties also had percentage peeled roots of 78.7% and % which are not so different from other varieties except TMS 01/1412 and TMS 01/1368. The peeling, washing, grating and cooking times among varieties also did not vary much.

Mots-clés libres : Cassava varieties, Processing methods, Fufu mash, Processors

Agences de financement hors UE : Bill and Melinda Gates Foundation, Centre de Coopération Internationale en Recherche Agronomique pour le Développement, Centro Internacional de Agricultura Tropical, Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement, James Hutton Institute

Projets sur financement : (FRA) Breeding RTB Products for End User Preferences

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