PHYSICO CHEMICAL AND ORGANOLEPTIC PROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES
CHAPTER ONE INTRODUCTION Fufu is a dough – like consistency prepared from predominantly starchy material by pounding the boiled material or by cooking a non-gelatinized powder or paste icold o hot water (krama and maz 1972) This is usually eaten with soup or (ownueme, 1978) Ngoddy and Ihekoronye 1985) Fufu is important in Nigerian food utilization patterns. It is regarded as “perfect” food all over. Africa (Desikacha, 1975) is thus ...
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