Physico-chemical and sensory properties of pupuru and pupuru analogues from co-fermented cassava (Manihot esculenta Crantz) and breadfruit (Artocarpus altilis) blends

• Main Authors: Akinyele O. F., Ikujenlola A. V., Omobuwajo T. O.
• Format: Article
• Language: English
• Published: Sciendo 2020-10-01
• Series: Acta Universitatis Sapientiae: Alimentaria
• Subjects: bulk density; co-fermented; hydrogen cyanide; proximate composition; sensory properties
• Online Access: https://doi.org/10.2478/ausal-2020-0002

The physico-chemical and sensory qualities of pupuru analogues produced from co-fermented cassava and breadfruit blends were investigated. Cassava and breadfruit were processed separately and cofermented at different proportions to produce pupuru and pupuru analogues. Seven different samples were produced with the ratios of 100:0, 90:10, 80:20, 50:50, 20:80, 10:90, and 0:100 cassava:breadfruit respectively. The proximate composition, bulk density, hydrogen cyanide, pH, TTA, and sensory properties of the sample were determined using standard methods. The results showed that the protein (2.86–6.41%), fat (0.43–2.05%), ash (0.36–1.17%), crude fibre (0.68–2.83%), and energy values (393.84 to 399.38 kcal/100 g) increased together with breadfruit substitution. The bulk density, pH, total titratable acidity, and hydrogen cyanide content of the sample was in the ranges of 0.47–0.60 g/ml, 4.30–5.30, 0.18–0.31%, and 0.56–1.68 mg/100 g respectively. The pupuru analogues had lower hydrogen cyanide content than pupuru. The pupuru analogues up to 50% breadfruit substitutions had acceptable sensory attributes, comparable to pupuru. The study concluded that pupuru analogues of acceptable quality can be produced from co-fermented cassava and breadfruit; this entails increasing the utilization of breadfruit.