Physicochemical and Sensory Characteristics of Developed Instant Foutou (Fufu), Plantain-Based Dough in West Africa

Abstract

This study is aimed at evaluating the physicochemical and sensory characteristics of developed instant foutou flour. Blanched semiripe plantain dried flakes, blanched/unblanched cassava dried flakes, and cassava starch were blended in the proportions 70 : 20 : 10 (FTF1), 80 : 30 : 0 (FTF3/FTF2), and 80 : 0 : 20 (FTF4), respectively, and ground. Foutou made from FTF1 and FTF2 were the most similar to traditional foutou (FTTRAD) for texture attributes. These foutou were fairly stick (5.66-5.73), firm (5.66-6.04), easy to mold (6.13-6.20), and pasty (6.00-6.26). FTF1 was appreciated and preferred by consumers because its color is relatively more yellow and its sweetness is relatively higher than those of other reconstituted foutou. All studied foutou flours exhibited low moisture content (6.09%-8.33%) and values of $a_{\text{w}}<0.6$ . FTF1 and FTF2 formulations had the highest ash (1.71%-1.73%) and protein (4.08%-4.53%) contents. FTF1 had the highest $a^{\ast }$ value (1.80) and total sugar (TS) content (7.77%).