Results and discussion Table 1 shows the results of the proximate analysis of the flours. The protein content of the composite flour increased with increasing proportion of fullfat soya bean flour. There was also a corresponding increase in most of the other elements with increase in soya bean content. This is explained by the fact that in preparing the full-fat soya bean flour, the available starch is gelatinized by heating. Subsequent heating by the amylograph had very little effect on its swelling capacity.
Elasticity is a characteristic quality of fufu.
The participants also noted that the composite flour was easier to prepare than cassava flour alone. The decrease in viscosity of the paste was thought to have accounted for this. The participants also commented that fufu prepared from the composite flour was not as white as that from cassava flour alone, probably due to the characteristic yellow pigment in the soya bean flour and browning reactions during processing. The study showed that adding some full-fat soya bean flour to fermented cassava flour will result in considerable improvement in the flour's protein content and other nutritional elements, such as iron, phosphorus, and gross energy. The adoption and use of this composite flour by populations in which cassava fufu is a staple food will likely contribute to reducing the prevalent protein malnutrition.