Physicochemical and Sensory Characteristics of Developed Instant Foutou (Fufu), Plantain-Based Dough in West Africa
Table 3
Physicochemical parameters of foutou (fufu) flours.
Samples
Moisture (%)
Ash (%)
Fat (%)
Protein (%)
TS (%)
CHO (%)
Energy value (kcal/100 g)
FTF1OR
7.32
0.53
1.61
1.55
4.24
8.74
85.27
372.03
FTF1C1
7.66
0.53
1.89
1.72
3.82
6.86
84.91
370.41
FTF1FR2
7.55
0.54
1.63
1.73
4.18
7.72
84.90
371.93
FTF2OR
5.66
0.52
1.67
1.80
4.84
8.43
86.03
379.68
FTF2C1
6.94
0.52
1.83
1.82
3.97
5.67
85.44
374.05
FTF2FR2
5.68
0.52
1.69
2.21
4.79
7.66
85.63
381.58
FTF3OR
7.04
0.54
1.56
1.12
3.92
8.41
86.36
371.17
FTF3C1
7.66
0.54
1.81
1.33
2.71
5.26
86.48
368.77
FTF3FR2
7.16
0.54
1.62
1.34
3.77
7.59
86.10
371.58
FTF4OR
8.54
0.56
1.52
0.70
3.78
7.54
85.46
363.29
FTF4C1
8.12
0.56
1.62
1.30
2.96
5.21
85.99
367.57
FTF4FR2
8.32
0.55
1.54
1.32
3.79
6.90
85.02
367.17
Mean values followed by identical letters in the same column were not significantly different at . The notations of foutou from Orishele, Corne 1, and French 2 were followed by OR, C1, and FR2, respectively.
