Fufu is a dough – like consistency prepared from
predominantly starchy material by pounding the boiled material or by cooking a
non-gelatinized powder or paste icold o hot water (krama and maz 1972) This is
usually eaten with soup or (ownueme, 1978) Ngoddy and Ihekoronye 1985) Fufu is
important in Nigerian food utilization patterns. It is regarded as “perfect”
food all over. Africa (Desikacha, 1975) is thus regarded real in companion to
other dishes like garri. Fufu could be made from yam, retted cassava flour, yam
flour by pounding boiled tuber or stirring the flour into boiling water
(Ihekoeronge and Ngoddy 1985) Another type of fufu (tuwu) is also made from
maize, millet or sorghum flour only or mixed with the starch material example
cassava flour which will serve as binding agent. Cassava constitute very
important high energy food crops because of the starchy content. It is often
coveted into other products (Okechukwu et al, 1990) some of the conversion
involve moisture uptake steeping or moisture loss drying. Many households and
industrial products that can be made from cassava include meal, chips, flour,
pellets and starch is produced in large factories where the sequence of
operation can be summarized as follows. Washing of the roots, peeling, grating,
extracting the starch setting / washing the starch, refining the starch are
generally based on filtration and centrifugation. In recent years a
considerable mechanize means of manufacturing garri, fufu, lafun etc. the roots
are peeled, greed, pressed, sieved, roasted and sieve without the involvement
of manual operation or different ways of preparing it and other products.
(IITA, 1994, FURO, 1976)
THE FUTURE OF CASSAVA IN NIGERIA.
In Nigeria, other countries of the world’s future, modified
starches that are specially formulated for individual application will continue
to find new uses. Whenever you cassava. In your product, you will be assisting
the diversifying the economy and improving the livelihood of millions of poor
farmers and rural processors. Nigeria the would largest producer of cassava has
to take urgent step to develop the utilization of cassava and to sustainable
commercialize the crop. In the industries listed below are cassava bye –
products which the industries use in the production.
(1) TEXTILES: Cassava starch is used in the stages of
textile processing, sizing the yarn stiffen and protect it during weaving,
improving colour consistency during, printing, and making the fabric durable
and shining at finishing. (2) PAPER INDUSTRIES:- Modified starch from cassava
is used in wet stage of paper making to flocculate the pulp. In order to
improve the rate and the reducing the pulp loss. Native and modified cassava
ink consumption to improve print quality.
PLYWOOD: Glue made from cassava starch is a key material in
plywood manufacturing. the quality of plywood depends having on the glue that
PHARMACEUTICALS:- Native and modified starches are used as
bounders, filers and disintegrating agents for tablet production.
SWEETNERS:- Glucose and fructose made from cassava starch
are used as substrates for sucrose in jams and canned fruits cassava based
sweeteners are preferred formulators for their improved processing
characteristics and product enhancing properties.
BIODEGRADEABLE PRODUCTS:- Cassava starch can be used as a
biodegradable polymer to replace plastics in packaging materials.
MONOSODIUM GLUTAMATE:- The starch is a common source for non
– glutamate in Asia, it is used to enhance flavour in food e.g Ajinomoto. Confectionery
modified cassava starch are often donates starch derivatives and are also used
for confectionery for different purposes. Such as thinking and glancing cassava
starches are used such as glues and gums.
AIMS AND OBJECTIVES
(1) The aim of this
research work is to produce an instant fufu flour for fufu productions by four
different varieties of cassava in oder to know the variety that is good for
(2) To determine the chemical composition of the four
varieties of cassava.
(3) The physic – chemical and organoleptic properties is
determine in order to get the quality and nutritional composition it contains.
(4) To know the variety that the papanelist considers best
so from there you will know from result the one the consumer will buy ad that
will be more marketable so that you’ll also make gams also.