Share Download full-text PDF
Processing of Fufu from Cassava in Nigeria: problems and prospects for development

Article (PDF Available) · April 1998 with 9,909 Reads 
Cite this publication
L. O. Sanni at University of Agriculture, Abeokuta
L. O. Sanni
32.62University of Agriculture, Abeokuta
J. O. Akingbala at Bowen University
J. O. Akingbala
29.35Bowen University
+ 2
A.O. Oguntunde
A.O. Oguntunde
Z.A. Bainbridge
Z.A. Bainbridge
Show more authors
Abstract
Fufu is an important fermented processed cassava product in Nigeria. Similar products are also prepared in a number of other countries in sub-Saharan Africa. Fufu is traditionally processed on a household-scale and has not been industrialised. A number of problems and constraints are associated with current processing. These include: delays in processing fresh roots, the arduous nature and time taken for processing, variable quality of the end product and poor shelf life. Researchable issues have been identified from an analysis of the current situation to enable commercialisation of the product. The issues include the optimisation of retting, use of starter cultures, possibilities for mechanisation and mechanisms for improving shelf life. Such research will have to be supported by socio-economic studies and the need to address issues associated with pollution caused by large scale processing.

Feel free to contact me for ur raw fufu on 0.8.0.6.3.92.93.58