Nutritional composition of fufu analog flour produced from Cassava root (Manihot esculenta) and Cocoyam (Colocasia esculenta) tuber

Nutritional properties of fufu analog produced from co‐processing of cassava and cocoyam were studied. Cassava and cocoyam were fermented for 72 h, dried to obtain fufu flour. Proximate, functional, minerals, antinutritional factor, pasting properties, and sensory evaluation of various samples were determined. The results revealed that the moisture contents of the samples showed significant difference from control with values between 6.50 and 7.30%. The protein contents (1.68–4.98%), ash (1.84–4.01%), and crude fiber (1.42–4.56%) showed significant increase with increasing level of cocoyam, while the crude fat and carbohydrate reduced with increase in cocoyam. The minerals also increased with increase in cocoyam level with sample E having the highest value of Magnesium (32.15 mg/100 g). The antinutritional factors were very low and the pasting properties revealed the importance of cocoyam in the fufu analog produced. In conclusion, fufu produced from co‐processing of cassava and cocoyam has more nutritional qualities than the common fufu made from cassava alone. Production of fufu analog help in utilization of cocoyam which has been neglected by food processing industry in the world. Co‐processing of cocoyam and cassava at different ration help the fufu produced to be of high standard.