PRODUCTION OF FUFU POWDER USING DIFFERENT PROCESSING METHODS

This study evaluated the production and quality characteristics of fufu powder produced using three different processing methods: bleaching method (BFP), changing water method (CFP), and traditional method (TFP). Fresh cassava roots were processed through these methods, dried, and milled into fufu powder. The samples were analyzed for proximate composition, microbial load, starch characteristics, functional properties, and sensory attributes using standard analytical procedures. Moisture content ranged from 10.69% (TFF) to 10.79% (CFF), while protein ranged widely from 0.20% (BFF) to 1.24% (CFF). Fat content varied from 0.19% (CFF) to 0.58% (BFF), crude fibre remained low across samples (0.10% in CFF to 0.13% in BFF/TFF), and ash values ranged from 0.10% (BFF/TFF) to 0.38% (CFF). Carbohydrate content remained high, ranging from 87.31% (CFF) to 88.23% (BFF/TFF). Microbial load (TPC) ranged from 1.07 × 10³ cfu/g (BFF) to 1.29 × 10³ cfu/g (CFF), showing that the bleaching method ensured better microbial safety. Starch composition revealed total starch values from 78.86% (CFF) to 81.97% (TFF), amylose from 8.79% (TFF) to 10.53% (BFF), and amylopectin from 89.47% (BFF) to 91.21% (TFF). Functional properties varied, with bulk density ranging from 0.61–0.62 g/cm³, water absorption capacity from 116.00% (CFF) to 119.49% (BFF), oil absorption capacity from 111.62% (TFF) to 114.49% (CFF), swelling capacity from 683.40% (CFF) to 723.57% (BFF), and solubility from 3.69% (TFF) to 4.59% (CFF). Sensory evaluation showed that the bleaching method was most preferred in terms of colour, taste, texture, appearance, and overall acceptability (9.00 ± 0.00), while the traditional method was least preferred due to its darker colour and stronger fermented odour. Overall, the results demonstrated that the processing method had a significant effect on the quality of fufu powder.