Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties

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cg.authorship.typesCGIAR single centre
cg.contributor.affiliationInternational Institute of Tropical Agriculture
cg.contributor.crpAgriculture for Nutrition and Health
cg.contributor.crpMaize
cg.contributor.crpRoots, Tubers and Bananas
cg.contributor.donorBill & Melinda Gates Foundation
cg.contributor.donorDepartment for International Development, United Kingdom
cg.coverage.countryNigeria
cg.coverage.iso3166-alpha2NG
cg.coverage.regionAfrica
cg.coverage.regionWestern Africa
cg.creator.identifierWasiu Awoyale: 0000-0002-3635-1414
cg.creator.identifierHakeem A. OYEDELE: 0000-0001-5734-9156
cg.creator.identifierALAMU Emmanuel Oladeji (PhD, FIFST, MNIFST): 0000-0001-6263-1359
cg.creator.identifierBusie Maziya-Dixon: 0000-0003-2014-2201
cg.howPublishedFormally Published
cg.identifier.doihttps://doi.org/10.1080/10942912.2022.2026955
cg.identifier.iitathemeNUTRITION & HUMAN HEALTH
cg.isijournalISI Journal
cg.issn1094-2912
cg.issue1
cg.journalInternational Journal of Food Properties
cg.reviewStatusPeer Review
cg.subject.iitaCASSAVA
cg.subject.iitaFOOD SECURITY
cg.subject.iitaNUTRITION
cg.subject.iitaVALUE CHAINS
cg.subject.impactAreaNutrition, health and food security
cg.subject.sdgSDG 2 - Zero hunger
cg.volume25
dc.contributor.authorAwoyale, W.
dc.contributor.authorOyedele, H.A.
dc.contributor.authorAdenitan, A.A.
dc.contributor.authorAdesokan, Michael
dc.contributor.authorAlamu, Emmanuel Oladeji
dc.contributor.authorMaziya-Dixon, Busie
dc.date.accessioned2022-04-07T09:48:25Zen
dc.date.available2022-04-07T09:48:25Zen
dc.identifier.urihttps://hdl.handle.net/10568/119279
dc.titleCorrelation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varietiesen
dcterms.abstractThere is little or no information on the relationship between the quality of fufu flour and the textural attributes of cooked dough. Quality attributes of flour were therefore correlated with the sensory texture profile analysis (STPA) and instrumental texture profile analysis (ITPA) of the dough produced from six varieties of cassava. Results showed that the water absorption capacity (WAC) of flour had a positive correlation (p < .05, r = 0.90) with the STPA moldability of the cooked dough and a significant negative correlation (p < 0 .05, r = −0.94) with its STPA. The correlation between the STPA hardness of cooked dough and the bulk density of flour was positive and significant (p < .01, r = 0.94) but not significant between the ITPA of cooked dough and the quality attributes of flour. The textural attributes of the eba produced from the TMEB419 variety were hardness and moldability, those for TMS13F1020P0001 were stretchability, gumminess, hardness, and adhesiveness, and those for NR14B-218, TMS13F1153P0001, NR1741, and IITA-TMS-IBA30572 were moldability and stretchability. The information provided in this study might help in the breeding of cassava varieties that would be acceptable to end-users in terms of the quality characteristics of flour and the textural attributes of cooked dough.en
dcterms.accessRightsOpen Access
dcterms.audienceScientists
dcterms.available2022-02-17
dcterms.bibliographicCitationAwoyale, W., Oyedele, H.A., Adenitan, A.A., Adesokan, M., Alamu, E.O. & Maziya-Dixon, B. (2022). Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties. International Journal of Food Properties, 25(1), 326-343.en
dcterms.extent326-343
dcterms.issued2022-12-31
dcterms.languageen
dcterms.licenseCC-BY-4.0
dcterms.publisherInforma UK Limited
dcterms.subjectcassavaen
dcterms.subjectfoodsen
dcterms.subjectpropertiesen
dcterms.subjectprocessingen
dcterms.subjectfood scienceen
dcterms.typeJournal Article

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