CHEMICAL AND SENSORY CHARACTERISTICS OF FUFU MADE FROM MIXTURES OF CASSAVA AND AFRICAN BREADFRUIT FLOURS

Abstract

Cassava flour is produced through the sub-merged fermentation of peeled cassava roots in water. After fermentation, the fermented cassava is subjected to sun-drying and milled in order to have flour (Oyewole and Odu, 1988). Cassava is a starchy staple whose roots are very rich in carbohydrates, a major source of energy. In fact, the cassava plant is the highest producer of carbohydrates among crop plants with perhaps the excep-tion of sugarcane. Although cassava roots are rich in calories, they are grossly deficient in proteins, fat, and some of the minerals and vitamins. Consequently, cassava is of lower nutritional value than are cereals, leg