Comparison of the sensory attributes of an African staple (fufu) processed from American and African varieties of grain sorghum

Abstract

The sensory attributes of ‘fufu’, a popular carbohydrate-based staple in West Africa, was investigated using flour milled from the grain sorghum varieties Shallu and Feterita of African origin, and Tub 7 and G-550 of North American origin. A laboratory method was developed, based on traditional protocols, and applied to the preparation of fufu from the flours. The fufu products were then scored by sensory analyses for color, elasticity, texture, flavor, overall quality and acceptability by a trained panel of African judges. The results obtained from these analyses indicate that the fufu products varied significantly in sensory properties. Feterita scored significantly lower than the other three in all sensory factors except elasticity. Shallu was scored highest of the four varieties for most sensory properties. In terms of overall acceptability Shallu, Tub 7, G-550 and Feterita were scored in that order. The judges unanimously selected color and texture as the most influential factors in fufu evaluation. Overall acceptability of fufu was significantly correlated with color, moldability and texture, but not with flavor. White-colored and very smooth fufu with above average moldability received high overall acceptability scores. The protein content and amylographic characteristics of the starch in each grain variety appeared to influence the sensory properties of the resulting fufu. Thus, Shallu, a native variety with the desired sensory attributes, scored higher than the other grains. This study is significant in that it provides scientific understanding of food attributes in countries with less-understood foods. Also, the study introduces and applies scientific knowledge to traditional methods and products, making it easier for scientists to investigate fufu and/or similar food products.