Abstract

Trifoliate yam (Dioscorea dumetorum) tubers and two varieties of cocoyam (Nxs001 and Nxs003) were processed separately into flour and mixed at the following proportions: 100% trifoliate yam flour; 100% cocoyam flour; 85:15, 75:25, 25:75, and 50:50 cocoyam- trifoliate yam flour. The functional and pasting properties of the composite flours were determined. The trifoliate yam-cocoyam flours were then reconstituted, made into fufu and subjected to sensory evaluation. The study showed that there were significant differences (p>0.05) in the functional and pasting properties of the composite flours. The ratings of the sensory panelists showed that NXS003-trifoliate yam composites were preferred for fufu production than the NXs001-trifoliate yam composites. 85:15, 75:25 and 50:50 NXs003: trifoliate yam flours were specifically preferred for fufu production.

Key words: Trifoliate yam, composite flour, fufu, sensory evaluation and functional properties.