Evaluation of Glycemic Index, Antinutritional and Sensory Properties of Fufu from Blends of Aerial Yam (AYF), Finger Millet (FMF) and Pro-Vitamin A Cassava Flours (PVACF)

Nwabueze Joseph Mbam; Francis Chiwendu Ekwu; Odo Micheal Odo; Gloria Ijeoma Gibson-Umeh; Ogah Anselem Ogah; Ugwu Ifeoma Mary

doi:doi:10.11648/j.ajset.20261102.12

Research Article |

| Peer-Reviewed

Evaluation of Glycemic Index, Antinutritional and Sensory Properties of Fufu from Blends of Aerial Yam (AYF), Finger Millet (FMF) and Pro-Vitamin A Cassava Flours (PVACF)

Nwabueze Joseph Mbam^*

, Francis Chiwendu Ekwu, Odo Micheal Odo, Gloria Ijeoma Gibson-Umeh, Ogah Anselem Ogah

, Ugwu Ifeoma Mary

Published in American Journal of Science, Engineering and Technology (Volume 11, Issue 2)

Received: 17 March 2026 Accepted: 28 March 2026 Published: 29 April 2026

Views: Downloads:

Download PDF

Share This Article

Twitter
Linked In
Facebook

Abstract

The study x-rays the evaluation of glycemic index, Antinutritional and sensory properties of fufu blends of Aerial yam (Dioscorea bulbifera), finger millet (Eleusine coracana) and pro vitamin A cassava (Manihot esculanta “Yellow cassava”). The experiments were conducted using the simplex centroid design, 14 formulations were obtained using mixture response surface methodology as the optimizing technique. The formulated flour blends showed that there was significant difference (P<0.05) between the range of values 51.77-56.03 for Glycemic index and 14.14 -21.08 Glycemic load respectively. The anti-nutrients showed tannin, phytate, oxalate and total phenolic contents of 0.35-3.39, 1.07- 6.57, 0.84 - 3.43, and 0.59- 1.91mg/100g respectively. Significant differences did not exist (P>0.05) amongst the observed values for tannin, phytate, oxalate and phenol content. Results of the fufu blends revealed sensory score of the flour blends fufu for appearance, taste, mould ability, stickiness, consistency, colour and overall acceptability were 4.69-7.34; 4.02-5.57; 5.79-8.21; 3.80-7.71; 5.84-8.53; 2.33-7.13; and 6.33-8.20 respectively. The study showed that flour blends from aerial yam flour (AYF), finger millet flour (FMF) and pro vitamin A cassava flour (PVACF) have great potentials in the production of fufu with wide range of nutritional and sensory attributes, therefore can be used as nutritious and convenient functional foods. Enabling a new product (starch flour) source for the development of food products that can reduce dependence on other starch sources such as corn and rice.

Published in	American Journal of Science, Engineering and Technology (Volume 11, Issue 2)
DOI	10.11648/j.ajset.20261102.12
Page(s)	56-66
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2026. Published by Science Publishing Group

Keywords

Glycemic Index, Aerial Yam, Finger Millets, Pro-Vitamin A Cassava, Antinutritional Properties

References

[1]	Abara, S. E., Okezie, C. E. A., Nwosu, K. (2000). Effects of storage methods on the quality of aerial yam (Dioscorea bulbifera) tubers. Journal of Food Technology in Africa, 5(2): 54-56.
[2]	Achy, J. Y., Koffi, P. K. B., Ekissi, G. S. E., Konan, H. K and Kouame, L. P. (2016). Assessment of physico-chemical properties of Anti-nutritional factors of flour from yam (Dioscorea bulbifera) Bulbils in Southeast Cote D’ivore. Internal Journal of Adv. Res. 4(12): 871-888.
[3]	Adebowale, A. A., Sanusi, S. A., and Oladimeji, M. O. (2016). Proximate composition functional and pasting properties of cassava flour. African Journal of Food Science 10(3): 53-59.
[4]	Adeleke, R. O., Oladapo, F. A., Olajide, A. (2017). Physicochemical properties of aerial yam flour. Journal of Food Science and Technology, 54(4): 1056-1063.
[5]	Adeshina, B. S., and Bolaji, O. T. (2013). Effect of milling machines and sizes of cooked cassava flour quality, Nigerian Food Journal. 31(1): 115-119.
[6]	Afolabi, T. A., Olamide. R. O., Oluwaseun, A. (2020). Evaluation of the physicochemical properties of aerial yam flour. Journal of Food Measurement and Science, 14(2): 149-157.
[7]	Anne, P. E., Victor, E. N., and Kachataiya, G. T. (2020). In-vitro digestibility, glycemic index, Nutritional and sensory properties of Breakfast cereals developed from flour blends of yellow maize, soybean, and unripe Banana. International Journal of Food Nutrition and Safety, 11(1): 13-36.
[8]	AOAC (2010). Official Methods of Analysis, 18th ed. Association of Official Analytical Washington D. C., USA.
[9]	Breckenbanm, C. J., Hodgson, J. M., Jensen, L. A. (1978). Identification of weed seedlings. Iowa State University Press, vol 1: 1-215.
[10]	Bello, F. A., Edeke, J. E., Sodipo, M. (2019). Evaluation of chemical, functional and sensory properties of flour blends from sorghum, African Yam Bean and Soybean for use as complementaryfeeding. International Journal of Food Science and Biochemistry. 4(3): 74-81.
[11]	Blanca, J. V., Carleneth, P. F., Judith, C. A., Christle G. R. C. (2009). Relationship of PROP (6-N-PROPYLTHIOURACIL) Taster status with body mass index and food prefrences of FILIPINO adults, Journal of sensory studies 24(3): 354-371.
[12]	Coe, F. I., Parks, J. H., Asplin, J. R (1992). The pathogenesis and treatment of kidney stones. New English Journal of Medcine. 327: 1141-1152.
[13]	Dona, A. C., Pages, G., Gilbert, R. G, Kuchel, P. W. (2010). Digestion of starch: invivo and invitro kinetic models used to characterize oligosaccharide or glucose release, Carbohydrate Polymers, 80(3): 599-617.
[14]	EFSA (2018). Technical report on notification of decorated grains of Digitaria exillis (Kippist) stapf as a traditional food from third country pursuant to article 14 of Regulation EU (2015/2283). Published 20 July, 2018.
[15]	Eke-Okoro, O. N; Olojede, O. A. and Nnodu, E. C. (1999). The use of bulking rate in selecting early maturing cassava cultivars. Journal of Sustainable Agriculture and Environment 1: 34-137.
[16]	Goni, I., Garcia-Diz, L., Manas, E., Saura-Calixto, F. A. (1996). Analysis of resistant starch: A method for foods and food products. Food chemistry, 56(4): 445-449.
[17]	Igbeka, J. C., Nwosu, J. N., Nwakaudu, M. S (2019). Moisture content and other quality parameters of cassava flour produced from different cassava varieties. Journal of Food Measurement and Science, 13(2): 149-157.
[18]	Ihekoronye, A. I. and P. O. Ngoddy, (1985). Integrated Food Science and Technology for the Tropics. 1st Edition, Macmillan Publishers, pp: 236-265, 283-292.
[19]	IITA (1990). Cassava in tropical Africa: A reference manual, IITA, Ibadan, Nigeria. Pp. 87-120.
[20]	Iwe, M. O. (2001). Organoleptic assessment of extruded blends of soy and sweet potato flour by response surface analysis. Plants Food for human Nutrition 60: 1-14.
[21]	Kay, D. E. (1987). Tropical development and research institute, Root crops, in crop and product digest 2: 237-248.
[22]	Knuckles, B., Hudson, C., Chiu, M., Sayre, R. (1997). Effect of B-glucan barley fractions in high fibre bread and pasta. Cereals Foods World, 42(2): 94-100.
[23]	Langeland, K. A., Burks, K. C., Hall, D. W (1998). Identification and Biology of Non-Native Plants in Florida’s Natural Areas. University of Florida / Institute of Food and Agricultural Sciences, volume 1: 1-165.
[24]	Mbaeyi-Nwaoha, I. E., and Odo, J. E. (2018). Production and evaluation of breakfast cereals from blends of acha, mung bean, and orange fleshed sweet potato. African Journal of Food Science and Technology, 9(4): 9-14.
[25]	Mbithi-Mwikya, S., Van Camp, J., Yiru, Y., and Huyghebaert, A. (2000). “Nutrient and Antinutrient Changes in Finger Millet (Eleusine coracan) during Sprouting.” LWT- Food Science and Technology 33(1): 9-14.
[26]	National kidney foundation, American Society of clinical pathology, leading laboratories and clinical Laboratory Societies Unit to diagonose chronic kidney disease. Embargoed: Febuary 21, 2018, 8. am EST.
[27]	Nwabueze, T. U., Iwe, M. O. and Akobundu, E. N. T. (2018). Physical characteristics and acceptabilityof extruded African breadfruit – based snacks. Journal of Food Quality, 31(2): 142-155.
[28]	Nyangono, B. C. F., Ntentie, F. R., Dakam, W., Magne, N. D., Ngobe, E. E. M., Nga, M. G. N., Guimatio, T. M., Salamatou, O., Dang, B. E., and Ngondi, J. I. (2022). Evaluation of glycemic of some Cameroonian local meals: A contribution to the management of metabolic syndrome. Fortune Journal of Health Science, 5(2): 407-425.
[29]	Oboh, G., Ademiluyi, A. O., Akindahunsi, A. A. (2001). Nutritional and toxicological evaluation of Dioscorea bulbifera (Air potatoes). Journal of Food Composition and Analysis, 14(4): 361-368.
[30]	Odenigbo, A. M., Ndingden, S. A., Nwankpa, C. A., Woin, N., and Ngadi, N. (2013). In vitro starch digestibility and nutritional composition of improved rice varieties from cameroun. European Journal of Nutrition and Food safety, 3(4): 134-145.
[31]	Odimegwu, N. E., Ofoedu, C. E., Omeire, G. C., Umelo, M. C., Eluchie, C. N., Alagbaoso, S. O., Njoku, N. E., and Ozoani, P. O. (2019). Production and Evaluation of Breakfast Cereals from flour blends of Maize (Zea mays) and Jackfruits (Artocarpus heterophyllus Lam.) seeds. Archives of current Research International, 16(3): 1-16.
[32]	O’Hair, S. K. (1990). Tropical root and tuber crops. Timber press, Portland, Pp: 424-428.
[33]	Okaka, J. C. (2003). Food composition, spoilage, shelf-life extension. OCJANCO Academic Publishers, Independent layout, Enugu. Nigeria p. 57-58.
[34]	Oke, O. L (1969). Oxalic acid in plants and in nutrition, world review of nutrition and diatectics. S. Karget Based (edition) P. 262.
[35]	Okoro, C. E., Nwakaudu, M. S., Okoro, B. C. (2016). Quality characteristics of cassava flour produced from different cassava varieties. Journal of Food Science and Technology, 53(2): 1048-1055.
[36]	Oluwole, S. I., Damilola, A. F., Timitehin, D. O. (2021). Nutrirional characteristics. Glycemic index and blood Glucose lowering property of gluten-free composite flour from wheat (Triticum aestivuma), Soybean (glycine max), Oat bran (Avena sativa) and rice bran (Oriza sativa), Applied Food Research. 112: 1-13.
[37]	Oyewole, O. B and Odunfa, S. A. (2015). Physicochemical and Functional properties of cassava flour. Journal of Food Science and Technology, 52(4): 2319-2326.
[38]	Princewill- Ogbonna, I. L., and Ezembaukwu (2015). Effects of various processing methods on the pasting and functional properties of aerial yam (Dioscorea bulbefera) flour. British Journal of Applied Sciences and Technology 9(5): 517-526.
[39]	Pucheu, N. G. (2005). Contribution to the study of the glycemic index and its application in domestic carnivores. National vertinary school of Toulouse. National Vertinary School 70.
[40]	Rasane, P., Jha, P., Sabikh, L., Kumar, A., and Unnikrishnan, V. S (2013). Nutritional advantages of oaths and opportunities for its processing as value added foods- review. Journal of food science and Technology 52(2): 1- 12.
[41]	Sanchez, T., Ceballos, H., and Dufour, D. (2016). Physicochemical and functional properties of pro- vitamin A cassava flour. Journal of Food Science and Technology, 53(4): 1933- 1941.
[42]	Salmeron, J., Manson, J. E., Stampfer, M. J., Colditz, G. A., Wing, A. L., Willet W. C. (1997). Dietary fibre, glycemic load, and risk of non –insulin dependent diabetes mellitus in woman. Jama 277(6): 472-477.
[43]	Shobana, S., Lakshmipriya, N., Bai, M. R., Gayathri, R., Ruchi, V., Sudha, V., Malleshi, N. G., Krishanaswamy, K., Henry, C. K and Anjana, R. M. (2017). Even minimal polishing of an Indian parboiled brown Rice variety leads to increased glycemic responses. Asian Pac. J. Clin. Nutr. 26: 829-836.
[44]	Syeunda, C. O., Anyango, J. O., Faraj, A. K., and Kimurto, P. K. (2020). “In Vitro Protein Digestibility of Finger Millet Complementary Porridge as Affected by Compositing Precooked Cowpea with Improved Malted Finger Millet.” Journal of Food Science and Technology 1-10.
[45]	Usman, G. O., Ameh, U. E., Alifa, O. N., and Babatunde, R. M. (2015). Proximate composition and antinutrional properties of breakfast cereal made from blends of local rice, soybeans, and coconut flour. J. Food Nutri. And Food Sci. S11: S11006.
[46]	Vaintraub, I. A. and Lapteva, N. A. (1988). Calometric dtermination of phytate in unpurifid extracts, of seeds, and the products of their processing. Analytical Biochemistry, 175: 227-230.
[47]	World Health Organization (1998). The world health Report: Reducing risk, promoting healthy life. WHO, Geneva, June, 2025.

Cite This Article

Plain Text BibTeX RIS

APA Style

Mbam, N. J., Ekwu, F. C., Odo, O. M., Gibson-Umeh, G. I., Ogah, O. A., et al. (2026). Evaluation of Glycemic Index, Antinutritional and Sensory Properties of Fufu from Blends of Aerial Yam (AYF), Finger Millet (FMF) and Pro-Vitamin A Cassava Flours (PVACF). American Journal of Science, Engineering and Technology, 11(2), 56-66. https://doi.org/10.11648/j.ajset.20261102.12

Copy | Download

ACS Style

Mbam, N. J.; Ekwu, F. C.; Odo, O. M.; Gibson-Umeh, G. I.; Ogah, O. A., et al. Evaluation of Glycemic Index, Antinutritional and Sensory Properties of Fufu from Blends of Aerial Yam (AYF), Finger Millet (FMF) and Pro-Vitamin A Cassava Flours (PVACF). Am. J. Sci. Eng. Technol. 2026, 11(2), 56-66. doi: 10.11648/j.ajset.20261102.12

Copy | Download

AMA Style

Mbam NJ, Ekwu FC, Odo OM, Gibson-Umeh GI, Ogah OA, et al. Evaluation of Glycemic Index, Antinutritional and Sensory Properties of Fufu from Blends of Aerial Yam (AYF), Finger Millet (FMF) and Pro-Vitamin A Cassava Flours (PVACF). Am J Sci Eng Technol. 2026;11(2):56-66. doi: 10.11648/j.ajset.20261102.12

Copy | Download

@article{10.11648/j.ajset.20261102.12,
  author = {Nwabueze Joseph Mbam and Francis Chiwendu Ekwu and Odo Micheal Odo and Gloria Ijeoma Gibson-Umeh and Ogah Anselem Ogah and Ugwu Ifeoma Mary},
  title = {Evaluation of Glycemic Index, Antinutritional and Sensory Properties of Fufu from Blends of Aerial Yam (AYF), Finger Millet (FMF) and Pro-Vitamin A Cassava Flours (PVACF)},
  journal = {American Journal of Science, Engineering and Technology},
  volume = {11},
  number = {2},
  pages = {56-66},
  doi = {10.11648/j.ajset.20261102.12},
  url = {https://doi.org/10.11648/j.ajset.20261102.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajset.20261102.12},
  abstract = {The study x-rays the evaluation of glycemic index, Antinutritional and sensory properties of fufu blends of Aerial yam (Dioscorea bulbifera), finger millet (Eleusine coracana) and pro vitamin A cassava (Manihot esculanta “Yellow cassava”). The experiments were conducted using the simplex centroid design, 14 formulations were obtained using mixture response surface methodology as the optimizing technique. The formulated flour blends showed that there was significant difference (P0.05) amongst the observed values for tannin, phytate, oxalate and phenol content. Results of the fufu blends revealed sensory score of the flour blends fufu for appearance, taste, mould ability, stickiness, consistency, colour and overall acceptability were 4.69-7.34; 4.02-5.57; 5.79-8.21; 3.80-7.71; 5.84-8.53; 2.33-7.13; and 6.33-8.20 respectively. The study showed that flour blends from aerial yam flour (AYF), finger millet flour (FMF) and pro vitamin A cassava flour (PVACF) have great potentials in the production of fufu with wide range of nutritional and sensory attributes, therefore can be used as nutritious and convenient functional foods. Enabling a new product (starch flour) source for the development of food products that can reduce dependence on other starch sources such as corn and rice.},
 year = {2026}
}

Copy | Download

TY  - JOUR
T1  - Evaluation of Glycemic Index, Antinutritional and Sensory Properties of Fufu from Blends of Aerial Yam (AYF), Finger Millet (FMF) and Pro-Vitamin A Cassava Flours (PVACF)
AU  - Nwabueze Joseph Mbam
AU  - Francis Chiwendu Ekwu
AU  - Odo Micheal Odo
AU  - Gloria Ijeoma Gibson-Umeh
AU  - Ogah Anselem Ogah
AU  - Ugwu Ifeoma Mary
Y1  - 2026/04/29
PY  - 2026
N1  - https://doi.org/10.11648/j.ajset.20261102.12
DO  - 10.11648/j.ajset.20261102.12
T2  - American Journal of Science, Engineering and Technology
JF  - American Journal of Science, Engineering and Technology
JO  - American Journal of Science, Engineering and Technology
SP  - 56
EP  - 66
PB  - Science Publishing Group
SN  - 2578-8353
UR  - https://doi.org/10.11648/j.ajset.20261102.12
AB  - The study x-rays the evaluation of glycemic index, Antinutritional and sensory properties of fufu blends of Aerial yam (Dioscorea bulbifera), finger millet (Eleusine coracana) and pro vitamin A cassava (Manihot esculanta “Yellow cassava”). The experiments were conducted using the simplex centroid design, 14 formulations were obtained using mixture response surface methodology as the optimizing technique. The formulated flour blends showed that there was significant difference (P0.05) amongst the observed values for tannin, phytate, oxalate and phenol content. Results of the fufu blends revealed sensory score of the flour blends fufu for appearance, taste, mould ability, stickiness, consistency, colour and overall acceptability were 4.69-7.34; 4.02-5.57; 5.79-8.21; 3.80-7.71; 5.84-8.53; 2.33-7.13; and 6.33-8.20 respectively. The study showed that flour blends from aerial yam flour (AYF), finger millet flour (FMF) and pro vitamin A cassava flour (PVACF) have great potentials in the production of fufu with wide range of nutritional and sensory attributes, therefore can be used as nutritious and convenient functional foods. Enabling a new product (starch flour) source for the development of food products that can reduce dependence on other starch sources such as corn and rice.
VL  - 11
IS  - 2
ER  -

Copy | Download

Author Information

Nwabueze Joseph Mbam

Chemical Engineering Department, Ebonyi State University, Abakaliki, Nigeria

Contact Email

http://orcid.org/0009-0001-7227-2924
Francis Chiwendu Ekwu

Food Science and Technology Department, Ebonyi State University, Abakaliki, Nigeria

Contact Email
Odo Micheal Odo

Food Science and Technology Department, Ebonyi State University, Abakaliki, Nigeria

Contact Email
Gloria Ijeoma Gibson-Umeh

Food Science and Technology Department, Ebonyi State University, Abakaliki, Nigeria

Contact Email
Ogah Anselem Ogah

Polymer Engineering Department, Nnamdi Azikiwe University, Awka, Nigeria

Contact Email

http://orcid.org/0000-0001-9152-1773
Ugwu Ifeoma Mary

Entrepreneurship Education Department, Federal College of Education, Eha-Amufu, Nigeria

Download PDF

Submit an Article

Sections

Plain Text BibTeX RIS

APA Style

Mbam, N. J., Ekwu, F. C., Odo, O. M., Gibson-Umeh, G. I., Ogah, O. A., et al. (2026). Evaluation of Glycemic Index, Antinutritional and Sensory Properties of Fufu from Blends of Aerial Yam (AYF), Finger Millet (FMF) and Pro-Vitamin A Cassava Flours (PVACF). American Journal of Science, Engineering and Technology, 11(2), 56-66. https://doi.org/10.11648/j.ajset.20261102.12

Copy | Download

ACS Style

Mbam, N. J.; Ekwu, F. C.; Odo, O. M.; Gibson-Umeh, G. I.; Ogah, O. A., et al. Evaluation of Glycemic Index, Antinutritional and Sensory Properties of Fufu from Blends of Aerial Yam (AYF), Finger Millet (FMF) and Pro-Vitamin A Cassava Flours (PVACF). Am. J. Sci. Eng. Technol. 2026, 11(2), 56-66. doi: 10.11648/j.ajset.20261102.12

Copy | Download

AMA Style

Mbam NJ, Ekwu FC, Odo OM, Gibson-Umeh GI, Ogah OA, et al. Evaluation of Glycemic Index, Antinutritional and Sensory Properties of Fufu from Blends of Aerial Yam (AYF), Finger Millet (FMF) and Pro-Vitamin A Cassava Flours (PVACF). Am J Sci Eng Technol. 2026;11(2):56-66. doi: 10.11648/j.ajset.20261102.12

Copy | Download

@article{10.11648/j.ajset.20261102.12,
  author = {Nwabueze Joseph Mbam and Francis Chiwendu Ekwu and Odo Micheal Odo and Gloria Ijeoma Gibson-Umeh and Ogah Anselem Ogah and Ugwu Ifeoma Mary},
  title = {Evaluation of Glycemic Index, Antinutritional and Sensory Properties of Fufu from Blends of Aerial Yam (AYF), Finger Millet (FMF) and Pro-Vitamin A Cassava Flours (PVACF)},
  journal = {American Journal of Science, Engineering and Technology},
  volume = {11},
  number = {2},
  pages = {56-66},
  doi = {10.11648/j.ajset.20261102.12},
  url = {https://doi.org/10.11648/j.ajset.20261102.12},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajset.20261102.12},
  abstract = {The study x-rays the evaluation of glycemic index, Antinutritional and sensory properties of fufu blends of Aerial yam (Dioscorea bulbifera), finger millet (Eleusine coracana) and pro vitamin A cassava (Manihot esculanta “Yellow cassava”). The experiments were conducted using the simplex centroid design, 14 formulations were obtained using mixture response surface methodology as the optimizing technique. The formulated flour blends showed that there was significant difference (P0.05) amongst the observed values for tannin, phytate, oxalate and phenol content. Results of the fufu blends revealed sensory score of the flour blends fufu for appearance, taste, mould ability, stickiness, consistency, colour and overall acceptability were 4.69-7.34; 4.02-5.57; 5.79-8.21; 3.80-7.71; 5.84-8.53; 2.33-7.13; and 6.33-8.20 respectively. The study showed that flour blends from aerial yam flour (AYF), finger millet flour (FMF) and pro vitamin A cassava flour (PVACF) have great potentials in the production of fufu with wide range of nutritional and sensory attributes, therefore can be used as nutritious and convenient functional foods. Enabling a new product (starch flour) source for the development of food products that can reduce dependence on other starch sources such as corn and rice.},
 year = {2026}
}

Copy | Download

TY  - JOUR
T1  - Evaluation of Glycemic Index, Antinutritional and Sensory Properties of Fufu from Blends of Aerial Yam (AYF), Finger Millet (FMF) and Pro-Vitamin A Cassava Flours (PVACF)
AU  - Nwabueze Joseph Mbam
AU  - Francis Chiwendu Ekwu
AU  - Odo Micheal Odo
AU  - Gloria Ijeoma Gibson-Umeh
AU  - Ogah Anselem Ogah
AU  - Ugwu Ifeoma Mary
Y1  - 2026/04/29
PY  - 2026
N1  - https://doi.org/10.11648/j.ajset.20261102.12
DO  - 10.11648/j.ajset.20261102.12
T2  - American Journal of Science, Engineering and Technology
JF  - American Journal of Science, Engineering and Technology
JO  - American Journal of Science, Engineering and Technology
SP  - 56
EP  - 66
PB  - Science Publishing Group
SN  - 2578-8353
UR  - https://doi.org/10.11648/j.ajset.20261102.12
AB  - The study x-rays the evaluation of glycemic index, Antinutritional and sensory properties of fufu blends of Aerial yam (Dioscorea bulbifera), finger millet (Eleusine coracana) and pro vitamin A cassava (Manihot esculanta “Yellow cassava”). The experiments were conducted using the simplex centroid design, 14 formulations were obtained using mixture response surface methodology as the optimizing technique. The formulated flour blends showed that there was significant difference (P0.05) amongst the observed values for tannin, phytate, oxalate and phenol content. Results of the fufu blends revealed sensory score of the flour blends fufu for appearance, taste, mould ability, stickiness, consistency, colour and overall acceptability were 4.69-7.34; 4.02-5.57; 5.79-8.21; 3.80-7.71; 5.84-8.53; 2.33-7.13; and 6.33-8.20 respectively. The study showed that flour blends from aerial yam flour (AYF), finger millet flour (FMF) and pro vitamin A cassava flour (PVACF) have great potentials in the production of fufu with wide range of nutritional and sensory attributes, therefore can be used as nutritious and convenient functional foods. Enabling a new product (starch flour) source for the development of food products that can reduce dependence on other starch sources such as corn and rice.
VL  - 11
IS  - 2
ER  -

Copy | Download