Relationships between Instrumental Texture, Sensory Evaluation, Biochemical Properties and Consumer Perception of Fufu Quality Attributes
Creators: name: Chijioke, Ugo
name: OKORONKWO, Justice
name: IRO, Ugochi
name: UDOKA, Precious
name: OSODEKE, Sonia
name: ACHONWA, Oluchi
name: ANIEDE, Emmanuel
name: ABAH, Simon Peter
name: UMEZURUMBA, Ogechi
name: CHIKERE, Juliet
name: OBASI, Ijeoma
name: MADU, Tessy
name: OKOYE, Benjamin
name: EJECHI, Mercy
name: NWAFOR, Solomon
name: ONYEMAUWA, Nnaemeka
name: OFOEZE, Miriam
name: UKEJE, Blessing
name: ONWUKA, Samuel
name: ELUAGU, Chinwe
Publisher: name: Zenodo
Year: 2025

description: Fufu, a staple food in West Africa, is highly valued for its distinct texture, flavor, and color, the key traits that drive consumer acceptance. This study aims at determining the relationship between evaluation of fufu sensory traits by trained sensory panellists using — Quantitative Descriptive Analysis (QDA) method, instrumental texture analysis, color measurements, and consumer preferences. Fufu was produced from cassava roots sourced from the National Root Crops Research Institute (NRCRI), Umudike, Nigeria. The study followed the RTBfoods harmonized Standard Operating Procedures (SOP) for fufu production, sensory characterization, and instrumental measurements. Texture analysis was performed using a Stable Microsystems TA.XT plus texture analyzer, and color measurements were conducted with a Minolta CR-400 Chromameter, with parameters reported in the CIELAB color system. Consumer acceptability testing involved 124 participants in Umuahia South LGA, Abia State, Nigeria, who evaluated fufu samples using a 9-point hedonic scale for attributes such as texture, color, and overall acceptability. Trained panelists also evaluated key sensory attributes, including hardness, smoothness, mouldability, stickiness and stretchability, using QDA. Statistical analysis revealed significant correlations between consumer preferences and instrumental measurements. Specifically, consumer preference for mouldability negatively correlated with instrumental hardness, gumminess, adhesiveness, and all components of color (a*, b*, L*), while correlating positively with cohesiveness and springiness. Also, consumer preference for smoothness negatively correlated with adhesiveness and gumminess. Results also showed a strong alignment between QDA and consumer testing, with key textural attributes such as moldability and smoothness being highly valued by consumers. Biochemical properties also showed significant impact on sensory traits. The findings indicate that attributes like swelling power, solubility, free sugar, Dry matter content (DMC), amylose and amylopectin play significant roles in determining the texture and color of fufu. Principal Component Analysis (PCA) further revealed that consumer preferences and sensory attributes varied across cassava genotypes. Genotypes Nwaocha, Baba70, TMEB419, and TMS980505 exhibited favorable sensory properties such as smoothness, moldability, stretchability and cohesiveness, aligning with consumer preferences. These findings highlight the importance of integrating food quality traits such as textural and color of food products into breeding selection index in order to meet the needs of end users especially fufu consumers. The integration of consumer testing, QDA, and instrumental analysis provides a comprehensive understanding of fufu quality, offering insights for cassava breeders and food processors in optimizing fufu production.