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

Table 4

Color parameters of foutou (fufu) flours.

Samples
FTF1OR	89.46	1.90	20.20
FTF1C1	89.67	1.76	19.73
FTF1FR2	89.24	1.72	21.24
FTF2OR	87.78	1.15	20.04
FTF2C1	88.08	1.49	19.60
FTF2FR2	87.00	1.16	19.63
FTF3OR	87.52	1.11	20.67
FTF3C1	88.72	1.28	19.53
FTF3FR2	86.71	1.21	20.71
FTF4OR	89.45	1.10	19.81
FTF4C1	89.39	0.91	17.26
FTF4FR2	88.03	1.06	19.20

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.