Opara et al
Greener Journal of Science, Engineering and Technology Research Vol. 3 (2), pp. 068-075, February 2013.
Dehygration and Rehydration of Fufu
C.C. Opara, C.C. Agueze and Abua Abraham*
Department Of Chemical Engineering, University Of Port Harcourt, Port Harcourt, Nigeria
*Corresponding Author’s Email: abraham42009 @ yahoo.com
The study is aimed at determining if cassava fufu can be dehydrated and to measure the rate of dehydration; subsequently the dried product would be dehydrated to establish whether it will return to the original fufu properties.
The experiment were performed in other to obtain the rate of dehydration and rehydration using the lick’s second law of diffusion between each time interval, during the experiment, three fufu samples was used in the experiment i.e. normal cooked, half cooked and over cooked fufu.
The plots of dehydration and rehydration rate with moisture content, moisture content with time and their rates with time, were made for each sample showing the characteristics of fufu.
It was observed that sample 1 has first falling rate of period of 0.36 – 0.12, second falling rate period of 0.12 – 0.03 at moisture content of 11.20% - 39.41% and the dehydration rate of 0.02 -0.98, sample 2 has first falling rate period of 0.32 – 0.23, second falling rate period of 0.11 – 0.06, second falling rate period of 0.06 – 0.01 at moisture content falling rate period of 34.29% - 31.67% and rehydration rate of 0.03 – 1.69 at moisture content of 28.32% - 48.75%. This will help in knowing the determination, nutritive value and shelf life of fufu.
Keywords: fufu, dehydration, rehydration.
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