Physicochemical and Sensory Characteristics of Developed Instant Foutou (Fufu), Plantain-Based Dough in West Africa
Table 5
Comparative study of traditional and reconstituted foutou sensory attributes.
Yellow
Smooth
Sticky
Firm
Easy to mold
Tender
Pasty
Sweet
FTRADOR
6.06
4.86
5.60
5.40
6.00
6.33
6.60
6.06
FTRADC1
6.80
6.20
6.20
5.60
6.80
6.80
6.40
5.80
FTRADFR2
5.53
4.60
5.40
6.00
5.80
5.53
5.80
5.80
FTF1OR
4.60
7.46
5.40
6.00
6.00
5.60
6.20
5.00
FTF1C1
5.20
7.13
6.20
6.00
7.00
5.40
6.13
4.33
FTF1FR 2
4.00
6.40
5.40
6.13
5.60
5.40
5.73
4.60
FTF2OR
3.33
7.53
5.60
5.80
5.80
6.53
6.00
3.00
FTF2C1
3.33
7.40
6.20
5.40
7.00
5.93
6.40
2.33
FTF2FR2
2.20
6.80
5.40
6.20
5.60
5.80
5.60
3.80
FTF3OR
4.33
7.00
6.20
3.40
6.20
3.33
7.00
3.50
FTF3C1
4.20
6.93
7.00
3.66
7.20
3.40
6.60
3.00
FTF3FR 2
3.40
6.33
6.00
3.40
6.40
3.60
6.40
2.66
FTF4OR
2.20
7.26
4.40
6.53
3.20
6.80
4.20
2.93
FTF4C1
2.60
6.86
5.00
6.70
4.60
6.60
3.73
2.20
FTF4FR 2
1.80
6.50
4.20
6.33
3.33
6.90
3.70
2.60
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.
