EVALUATION OF QUALITY ATTRIBUTE OF PUPURU ANALOGUE PRODUCED FROM COCOYAM BLENDED WITH BAMBARA NUT
Abstract
Pupuru and pupuru analogues are fermented, smoked food products usually produced from cassava or cassava substituted with a varying ratio of cocoyam and Bambara nut. Global food nutrient deficiency has been a pressing challenge towards achieving steady human wellness. According to FAO (2001) reports, malnutrition is one of the leading global health challenges and has been reported as the leading root cause of some ailments suffered in adulthood. This study however aims to produce and evaluate the quality attribute of pupuru and pupuru analogues produced from cocoyam and bambara nut flour.
Fresh cocoyam roots and matured/healthy bambara nut will be obtained from a local market at Ogbomosho. Composite flour consisting cocoyam and Bambara nut will be produced separately. The samples will be formulated in ratios of 100:0; 95:5; 90:10; 85:15; 80:20; and 0: 100 respectively (Cocoyam to bambara nut). The samples were subjected to quality analysis such as proximate analysis, functional, analysis, antinutritional analysis, etc.
It is expected that at the end of the project the quality analysis of the samples would have been established.
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