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- W4366418887 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 <math xmlns=http://www.w3.org/1998/Math/MathML id=M1> <msub> <mrow> <mi>a</mi> </mrow> <mrow> <mtext>w</mtext> </mrow> </msub> <mo><</mo> <mn>0.6</mn> </math> . FTF1 and FTF2 formulations had the highest ash (1.71%-1.73%) and protein (4.08%-4.53%) contents. FTF1 had the highest <math xmlns=http://www.w3.org/1998/Math/MathML id=M2> <msup> <mrow> <mi>a</mi> </mrow> <mrow> <mo>∗</mo> </mrow> </msup> </math> value (1.80) and total sugar (TS) content (7.77%)." @default.
- W4366418887 created "2023-04-21" @default.
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- W4366418887 date "2023-03-29" @default.
- W4366418887 modified "2023-10-18" @default.
- W4366418887 title "Physicochemical and Sensory Characteristics of Developed Instant Foutou (Fufu), Plantain-Based Dough in West Africa" @default.
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- W4366418887 doi "https://doi.org/10.1155/2023/3794482" @default.
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