NUTRITIONAL ENHANCEMENT OF FUFU FLOUR USING AFRICAN YAM BEAN AND COOKING BANANA

ABSTRACT Fufu is a widely consumed staple food in many African households, primarily produced from cassava. Despite its popularity, traditional fufu is low in protein and certain essential nutrients. This study focuses on enhancing the nutritional quality of fufu flour through the incorporation of African yam bean (AYB) and cooking banana. African yam bean is known for its high protein content, while cooking banana contributes dietary fiber, vitamins, and minerals. The research involved processing cassava, African yam bean, and cooking banana into flours and blending them in varying proportions. Proximate analysis was conducted to determine moisture, protein, fat, ash, fiber, and carbohydrate content. Functional properties such as water absorption capacity and swelling index were also evaluated. Sensory evaluation was carried out to assess acceptability. Results showed a significant increase in protein and fiber content in the fortified samples compared to the control (100% cassava flour). The inclusion of African yam bean improved protein levels, while cooking banana enhanced fiber and micronutrient composition. Sensory evaluation indicated that the fortified fufu was generally acceptable, although slight variations in taste and texture were observed. The study concludes that blending cassava with African yam bean and cooking banana is a viable strategy for producing nutritionally enhanced fufu flour, contributing to better dietary intake and food security.