Sensory Characteristics of Fufu Prepared with Cassava Roots (Manihot Esculenta Crantz) Stored in Polyethylene Sacks

4 Pages Posted: 23 Jun 2004

See all articles by Clara Opare-Obisaw

Clara Opare-Obisaw

University of Ghana

Isaac Kojo Asante

University of Ghana

Ekua Koba Annan

University of Ghana

Abstract

This study was carried out to assess the effect of storage of cassava roots in polyethylene sacks for periods of 2, 4, 6 and 8 weeks on the sensory characteristics of cassava fufu, a popular Ghanaian dish. Freshly harvested cassava roots were dipped in tap water and packed into polyethylene sacks in 2-kg batches and stored at room temperature (25 degrees C + 1 degree C). Samples of fresh cassava fufu were evaluated and then at two weekly intervals for a period of 8 weeks. Attributes evaluated were colour, smell, elasticity, smoothness and taste. A structured six-point ranking scale ranging from 6 (excellent) to 1 (very poor) was used for the evaluation. The data were analysed using analysis of variance, and the least significance difference test at P < 0.05 was used to determine differences between means. The results showed that storage of cassava roots for up to 8 weeks did not significantly affect the colour, smell, elasticity and taste of cassava fufu. However, smoothness of fufu prepared with cassava stored for 6 and 8 weeks was significantly different from the samples of the fresh cassava, and those stored for 2 and 4 weeks. It was concluded that cassava roots stored for periods up to 8 weeks in polyethylene sacks produced fufu of similar characteristics as fresh cassava fufu. This method is therefore recommended for use by homemakers, food service operators, cassava retailers and processors to save them time, energy and money used for the frequent trips for purchases. The method would also reduce post-harvest losses to a large extent.

Suggested Citation

Opare-Obisaw, Clara and Kojo Asante, Isaac and Koba Annan, Ekua, Sensory Characteristics of Fufu Prepared with Cassava Roots (Manihot Esculenta Crantz) Stored in Polyethylene Sacks. International Journal of Consumer Studies, Vol. 28, No. 1, pp. 14-17, January 2004. Available at SSRN: https://ssrn.com/abstract=547542

Clara Opare-Obisaw (Contact Author)

University of Ghana ( email )

PO Box 25
Legon, Accra LG
Ghana

Isaac Kojo Asante

University of Ghana

PO Box 25
Legon, Accra LG
Ghana

Ekua Koba Annan

University of Ghana

PO Box 25
Legon, Accra LG
Ghana

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