Standard operating protocol for textural characterization of fufu. Biophysical characterization of quality traits, WP2

Chijioke Ugo, Okoronkwo Justice, Achonwa Oluchi, Iro Ugochi Jane, Udoka Precious, Chikere Juliet, Ogunka Amaka Promise, Mestres Christian, Ayetigbo Oluwatoyin. 2022. Standard operating protocol for textural characterization of fufu. Biophysical characterization of quality traits, WP2. Umudike : RTBfoods Project-CIRAD, 17 p.

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

Résumé : Fufu is one of the popular fermented products processed from cassava roots and it is widely consumed in Nigeria and other West African countries. This study was carried out to establish the textural profile of fufu processed from four (4) different cultivars of cassava. Smooth texture, among other attributes, is closely associated with fufu of good quality and this varies with processors, season and variety. Therefore, it is of importance to standardize the processing, preparation and instrumental textural profile of fufu as these aids in selection, preference and overall acceptability of the product and cassava variety by end users. The processing and preparation of fufu used for the development of this standard operating procedure (SOP) was carried out following the RTBfoods harmonized SOP for sensory characteristics of fufu. This SOP encapsulates the materials required for the standardized preparations, processing, and instrumental textural profile analysis of fufu in the laboratory. It also includes the calibrations and operations of the texture analyser used for the measurements, interpretation and calculation of texture parameters and the critical points such as the temperature control, replications of the measurements and uniform dimension for samples presentation. Generally, the SOP includes instrumental measurement of texture attributes of fufu such as hardness, adhesiveness, cohesiveness, springiness, gumminess, chewiness and resilience using a texture analyser. A double compression mode was considered for the procedure. Two sets of replicate measurements were made for a fixed cylindrical sample geometry (40 mm x 47 mm) at 45°C, and a combination of measurement parameters (pre-test speed 1mm/s, test speed 2 mm/s, strain 30%, compression cycle interlude 10 s, compression probe 100 mm diameter). Statistical analyses of the data obtained can assist to determine the validity of the procedure for texture measurement by evaluating if reproducibility between replicate measurements and discrimination between various cassava genotypes is possible based on their inherent textural character.

Mots-clés libres : Cassava, Fufu, Texture, Fermentation, Quality traits, Textural Profile Analysis

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

Auteurs et affiliations

• Chijioke Ugo, NRCRI (NGA)
• Okoronkwo Justice, NRCRI (NGA)
• Achonwa Oluchi, NRCRI (NGA)
• Iro Ugochi Jane, NRCRI (NGA)
• Udoka Precious, NRCRI (NGA)
• Chikere Juliet, NRCRI (NGA)
• Ogunka Amaka Promise, NRCRI (NGA)

Contributeurs et affiliations

• Mestres Christian, CIRAD-PERSYST-UMR Qualisud (FRA) - collaborateur
• Ayetigbo Oluwatoyin, CIRAD-PERSYST-UMR Qualisud (FRA) - collaborateur

Source : Cirad-Agritrop (https://agritrop.cirad.fr/602118/)

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