Thresholds for Fufu Sensory Properties

Fufu, a staple food in West Africa, is highly valued for its texture, flavor, and color—attributes that significantly influence consumer acceptability. This study aimed to determine the threshold levels of key fufu sensory attributes using a combination of Quantitative Descriptive Analysis (QDA), instrumental texture and color measurements, and consumer preference testing. A comprehensive evaluation was conducted to establish the minimum acceptable (50%) and optimal (70%) thresholds for critical textural and color traits. Instrumental texture analysis revealed that the hardness of fufu dough had an optimal threshold of 960N, with an acceptable range extending to 1180N (precision accuracy: 87.64%). Adhesiveness, a key determinant of stickiness, had an optimal threshold of -400N, with an acceptable maximum of -300N (precision accuracy: 76.11%). Springiness, which contributes to the elasticity of the dough, exhibited an optimal range of 0.41–0.60 (precision accuracy: 80.21%). Cohesiveness, essential for the internal bonding strength of fufu, had an optimal range of 0.36–0.51 (precision accuracy: 88.35%). Instrumental color analysis, based on CIELAB values, established an optimal L* (lightness) value of 58, indicating consumer preference for a moderately bright fufu color, with an acceptable threshold value at 61 (precision accuracy: 84.20%). The a* (green-red spectrum) had an optimal range of -6.08 and an acceptable threshold value at -4.84, while the optimal b*_colour (yellow-blue spectrum) value was 11.48, ensuring an appealing yellowish hue for consumer satisfaction with the acceptable b*colour value of 25. The QDA and consumer testing further validated these thresholds, highlighting the importance of moldability, smoothness, and stickiness in shaping consumer preferences. The acceptable moldability threshold value was established at 4.5–6.0, while the optimal value was established at 7.55 on the 11-point scale (precision accuracy: 0.805). Smoothness was optimized between 3.20 and 4.6 (precision accuracy: 0.8297). Stickiness was found to be most acceptable at 6.95–7.58 (precision accuracy: 0.891), reflecting a balanced consistency preferred by consumers. These findings provide critical benchmarks for cassava breeding programs, ensuring the selection of genotypes that meet consumer expectations for fufu quality. By integrating instrumental, sensory, and consumer data, this study offers a robust framework for optimizing fufu texture and color attributes, contributing to improved breeding strategies and enhanced consumer satisfaction.