Tv. Fungwe, COMPARISON OF THE SENSORY ATTRIBUTES OF AN AFRICAN STAPLE (FUFU) PROCESSED FROM AMERICAN AND AFRICAN VARIETIES OF GRAIN-SORGHUM, International journal of food sciences and nutrition, 49(6), 1998, pp. 467-476
The sensory attributes of 'fufu', a popular carbohydrate-based staple
in West Africa, was investigated using flour milled from the grain sor
ghum varieties Shallu and Feterita of African origin, and Tub 7 and G-
550 of North American origin. A laboratory method was developed, based
on traditional protocols, and applied to the preparation of fufu from
the flours. The fufu products were then scored by sensory analyses fo
r color, elasticity, texture, flavor, overall quality and acceptabilit
y by a trained panel of African judges. The results obtained from thes
e analyses indicate that the fufu products varied significantly in sen
sory properties. Feterita scored significantly lower than the other th
ree in all sensory factors except elasticity. Shallu was scored highes
t of the four varieties for most sensory properties. In terms of overa
ll acceptability Shallu, Tub 7, G-550 and Feterita were scored in that
order. The judges unanimously selected color and texture as the most
influential factors in fufu evaluation. Overall acceptability of fufu
was significantly correlated with color, moldability and texture, but
not with flavor. White-colored and very smooth fufu with above average
moldability received high overall acceptability scores. The protein c
ontent and amylographic characteristics of the starch in each grain va
riety appeared to influence the sensory properties of the resulting fu
fu. Thus, Shallu, a native variety with the desired sensory attributes
, scored higher than the other grains. This study is significant in th
at it provides scientific understanding of food attributes in countrie
s with less-understood foods. Also, the study introduces and applies s
cientific knowledge to traditional methods and products, making it eas
ier for scientists to investigate fufu and/or similar food products.