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Proximate and Sensory Evaluation Of Meal (Fufu-Plus) Produced From Casava and Unripe Plantain

	International Journal of Scientific Research and Engineering Development (IJSRED)	Full Text:
	Published Issue : Volume-3 Issue-6
	Year of Publication : 2020
	Unique Identification Number : IJSRED-V3I6P54
	Authors : Odion–Owase,E, Abubakar,S.R, Oladebeye,A.A, Afehomo,E
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Abstract :

Three samples of composite flours were produced from cassava and unripe plantain. Formulation of the samples was carried out using standard methods. The samples were labelled A, B and C. Sample A had 80% cassava and 20% unripe plantain, sample B had 90% cassava and 10% unripe plantain, while sample C had 85% cassava and 15% unripe plantain. The proximate and sensory analysis was carried out on the samples. While, the control was labelled sample D. The results showed that sample B had the highest carbohydrate (91.02%), while sample A had the least carbohydrate (90.58%) contents. However, there was no significant difference (P<0.05) in the carbohydrate values of the samples. There was no significant difference (P<0.05) in the protein and moisture contents of the food samples. Sample C containing 85% cassava and 15% unripe plantain was most acceptable by the panellists. This can be attributed to the composition of sample C. Sample C varied significantly (P>0.05) from other samples in terms of taste and texture. There was a significant difference (P>0.05) in aroma between the control and other samples. Sample A was the least accepted in taste, colour and aroma in all the samples. However, all the samples were accepted by the panellists.