Proximate, chemical, and starch analysis of Fufu dough sold in different markets of Akwa Ibom and Rivers States, Nigeria. | ||||
| Egyptian Journal of Nutrition | ||||
| Article 6, Volume 39, Issue 3 - Serial Number 1, September 2024, Page 72-84 PDF (1015.81 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/enj.2024.382077 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| 1Chukwudi Ernest Ogbete | ||||
| 1National Root Crops Research Institute | ||||
| Abstract | ||||
| ABSTRACT Fufu, a fermented product of cassava is sold, and consumed in the states of Akwa Ibom and Rivers of Nigeria without official certification or standards; hence, laboratory research and tests are required to determine the product's safety and purity. Six fufu dough samples were bought from six distinct marketplaces that were picked at random from the two states. They underwent proximate and surfactant analysis, total hydrocarbon test analysis, total, resistant, and non-resistant starch analysis, as well as chemical analysis (amylose, amylopectin, and free sugar). According to the results of the fufu dough samples from Akwa Ibom state, the cationic, anionic, and total hydrogen compositions ranged from 0.04 to 0.06 mg/l, 0.03 to 0.05 mg/l and 0.12 to 0.20 mg/l respectively. The amylose, amylopectin, and free sugar contents ranged from 17.19 to 20.20, 79.80 to 80.44 %, and 2.20 to 2.82 % , whereas the resistant, non-resistant and total starch contents ranged from 2.20 to 2.42 g/100g, 73.40 to 77.24 g/100g and 76.46 to 78.56 g/100g respectively. The results of the fufu dough samples from Rivers state shows that the cationic, anionic, and total hydrogen compositions ranged from 0.22 to 0.24 mg/l, 0.20 to 0.21 mg/l, and 0.24 to 0.26 mg/l respectively. The amylose, amylopectin, and free sugar contents ranged from 15.00 to 17.10, 69.24 to 72.10 %, and 1.80 to 1.88 % , whereas the resistant, non-resistant and total starch contents ranged from 1.80 to 2.00 g/100g, 68.10 to 72.68 g/100g and 56.22 to 68.42 g/100g respectively. This study’s findings indicate that the fufu dough samples from the two states had high total hydrocarbon content, potentially containing polycyclic aromatic hydrocarbons (PAH), and surfactant levels, which were below the acceptable limit for the body of trace metals, including zinc, cadmium, lead, and chlorine salts. | ||||
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