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International Journal of Food Properties Volume 25, 2022 - Issue 1

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Original Article

Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties

Wasiu Awoyalea Food & Nutrition Sciences Laboratory, IITA, Ibadan, Nigeria;b Department of Food Science & Technology, Kwara State University Malete, Ilorin, Nigeria

https://orcid.org/0000-0002-3635-1414 View further author information

Hakeem Oyedelea Food & Nutrition Sciences Laboratory, IITA, Ibadan, Nigeria

https://orcid.org/0000-0001-5734-9156 View further author information

Ayodele A. Adenitana Food & Nutrition Sciences Laboratory, IITA, Ibadan, NigeriaView further author information

Michael Adesokana Food & Nutrition Sciences Laboratory, IITA, Ibadan, NigeriaView further author information

Emmanuel O. Alamuc Food & Nutrition Sciences Laboratory, International Institute of Tropical Agriculture (IITA), Lusaka, Zambia

https://orcid.org/0000-0001-6263-1359 View further author information

Busie Maziya-Dixona Food & Nutrition Sciences Laboratory, IITA, Ibadan, NigeriaCorrespondence[email protected]

https://orcid.org/0000-0003-2014-2201 View further author information

Pages 326-343 | Received 27 Aug 2021, Accepted 04 Jan 2022, Published online: 17 Feb 2022

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https://doi.org/10.1080/10942912.2022.2026955
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Wasiu Awoyale, Busie Maziya-Dixon, Hakeem Oyedele, Michael Adesokan & Emmanuel O. Alamu. (2023) Biophysical and textural attributes as selection indices for replacing the adopted cassava variety with the improved genotype to produce fufu. Frontiers in Sustainable Food Systems 7.
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Eliane Hadiowe Gnagne, Olivier Kouadio Kouadio, Charlemagne Nindjin, Kady Rosine Irie, Joel Scher & Georges N’guessan Amani. (2023) Physicochemical and Sensory Characteristics of Developed Instant Foutou (Fufu), Plantain-Based Dough in West Africa. Journal of Food Processing and Preservation 2023, pages 1-11.
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Wasiu Awoyale, Kazeem K. Olatoye & Busie Maziya-Dixon. 2023. Pectin - Extraction, Processing, and Uses in the Food and Pharmaceutical Industries [Working Title]. Pectin - Extraction, Processing, and Uses in the Food and Pharmaceutical Industries [Working Title].

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Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties

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Correlation of the quality attributes of fufu flour and the sensory and instrumental texture profiles of the cooked dough produced from different cassava varieties

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