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

Table 1

Composition of the different foutou flours investigated in this study.

Designation	Composition
Foutou F1 = FTF1	70% blanched plantain flour; 20% blanched cassava flour; 10% cassava starch
Foutou F2 = FTF2	70% blanched plantain pulp flour; 30% raw cassava flour
Foutou F3 = FTF3	70% blanched plantain pulp flour; 30% blanched cassava flour
Foutou F4 = FTF4	80% blanched plantain pulp flour; 20% cassava starch