Physical Contaminants and Organoleptic Acceptability of Cassava Flour and Fufu Made from Its Ball and Chunks

OGORI A.F. AND UTIM S.M.
Department of Home Economics
Federal College of Education Kontagora, Niger State, Nigeria.
E-mail: faradaygoogle@gmail.com , ogorifaraday@gmail.com
Abstract
The research work tend to bring to the public the extent in which
cassava balls and chunks are contaminated after processing
traditionally, its acceptable processed form as flour and fufu from
cassava ball and chunks. The characteristic quality of flour from meal
of retted dried balls and chunks had Seventy six percent (76%)
respondents which indicate washing of the chunks before sun drying
cassava. Flour obtained from cassava balls had (10-20%) physical
contaminant and flour obtained from cassava chunks had (16-20%)
physical contaminant. Sensory evaluation showed that fufu and flour
obtained from the various cassava balls and chunks were acceptable.