Sensory and Physicochemical Properties of Unfermented Fufu Powder from Multi-Grain Pap-Tigernut Residues and Cassava Starch Blends

The physicochemical and sensory properties of unfermented fufu powder from multi-grain pap-tigernut residues and cassava starch blends were studied. Using a mixture design, 11 formulations (40:20:40, 29:50:21, 75:20:5, 36.5:30:13.5, 56.5:30:13.5, 20:60:20; 35:60:5, 38:40:22, 29:40:31, 40:20:40, 39:30:31; and a 100-control sample) were developed into fufu powder and produced fufu meal subjected to sensory properties evaluation. The selected best five samples (40:20:40, 20:60:20, 39:30:31, 36.5:50:13, and 20:40:40 with a control sample included from sensory evaluation) were subjected to proximate composition, vitamins, and anti-nutrients analysis using standard methods. Results ranged: ash (0.4–3.5%), moisture (1.32–5.10%), fat (1.53–6.6%), crude fiber (10.67–18.7%), protein (4.5–9.7%), and carbohydrate (61.8–79.89%). Anti-nutrients were very minimal: cyanide (0.20–0.97 mg/100g), trypsin inhibitors (0.05–0.66 mg/100g), tannins (0.15–1.23 mg/100g), and phytate (0.15–0.52 mg/100g). Vitamins were present in measurable quantities, and sensory attributes were rated positively. The 20:40:40 (pap residue: tigernut residue: cassava starch) formulation had the highest overall acceptability score (7.0), with appreciable protein level (9.7%) and fiber (8%) content, making it nutritionally superior to traditional starch-based fufu. These findings highlight the potential for commercialization of this product as a sustainable and health-promoting alternative, contributing to waste reduction and addressing nutrition-related challenges.