African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 975

Full Length Research Paper

Quality of fufu processed from cassava mosaic disease (CMD) resistant varieties

Etudaiye, H. A.1, Nwabueze, T. U.2 and Sanni, L. O.3
  1National Root Crops Research Institute (NRCRI), Umudike, P. M. B 7006, Umuahia, Abia State, Nigeria. 2Michael Okpara University of Agriculture, Umudike, P. M. B 7267, Umuahia, Abia State, Nigeria. 3International Institute of Tropical Agriculture, Ibadan, P. M. B 5320, Ibadan, Oyo State, Nigeria.
Email: [email protected]

  •  Accepted: 24 October 2008
  •  Published: 31 March 2009



Cassava fufu flours were produced from 43 Cassava Mosaic Disease resistant varieties. The cassava roots were washed, peeled and steeped in water in a 1:2 (v/v) for 48 h to ferment.  The fermented pulp was sieved and mechanically milled into flour of 3.0 mm particle size. Proximate composition, functional properties and pasting characteristics of the ‘fufu’ flours were assessed. Moisture content ranged from 5.52 to 12.25%, protein 0.35 to 2.80% and dry matter 87.75 to 94.48%. Water absorption capacity ranged from 0.70 to 2.20 g/ml. The CMD varieties 92B/00068 and M98/0068 had the highest water absorption capacity values. Bulk density ranged from 0.61 in the variety 98/2226 to 0.70 g/ml in varieties 98/0505, 98/0510, 95/0379 and 95/0289 while final viscosity of the fufu flours ranged from 76.00 in 96/1569 to 295.00 RVU in the 99/6012 and pasting temperature from 77.55 to 81.60oC. Given the economic and nutritional importance of cassava, the develop-ment and subsequently processing the CMD resistant varieties into fufu flour will help to improve food security and diversity not only in Nigeria but also beyond.


Key words: Cassava mosaic disease (CMD), fufu, functional properties, pasting      characteristics.