Development of trifoliate yam: Cocoyam composite flour for fufu production

Abstract

Trifoliate yam (Dioscorea dumetorum) tubers and two varieties of cocoyam (Nxs001 and Nxs003) were processed separately into flour and mixed at the following proportions: 100% trifoliate yam flour; 100% cocoyam flour; 85:15, 75:25, 25:75, and 50:50 cocoyam- trifoliate yam flour. The functional and pasting properties of the composite flours were determined. The trifoliate yam-cocoyam flours were then reconstituted, made into fufu and subjected to sensory evaluation. The study showed that there were significant differences (p>0.05) in the functional and pasting properties of the composite flours. The ratings of the sensory panelists showed that NXS003-trifoliate yam composites were preferred for fufu production than the NXs001-trifoliate yam composites. 85:15, 75:25 and 50:50 NXs003: trifoliate yam flours were specifically preferred for fufu production. Key words: Trifoliate yam, composite flour, fufu, sensory evaluation and functional properties.