College of Agricultural Management & Rural Development

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    Consumer acceptability and sensory evaluation of a fermented cassava product (Nigerian fufu)
    (Wiley, 2007-05-23) Keith Tomlins; Lateef Sanni; Olusola Oyewole; Adewale Dipeolu; Idris Ayinde; Kolawole Adebayo; Andrew Westby
    The purpose of the study was to evaluate the sensory profile and acceptability of six types of fufu (afermented cassava product) produced by different processes using sensory evaluation and consumer acceptability testing. Fufu samples were selected to evaluate the acceptability of dried fufu flours, which are increasingly being consumed, and compare with a traditional paste and a newly developed paste that produces less environmental waste. Descriptive sensory profiles of the selected samples demonstrated distinct differences in sensory profiles. They were evaluated for consumer acceptance at three demographic locations; Lagos (n = 91), Ibadan (n = 121) and Abeokuta (n = 99), Nigeria. Fufu made from a paste that produced less environmental waste had the highest acceptance scores, followed by flour and paste made by the traditional method and finally the remaining flours. Average consumer liking between the three locations did not differ. Three distinct consumer segments were identified and the number of consumers in these segments differed between the locations. Consumers differentiated fufu made from pastes and from flour. Internal preference mapping indicated that consumers associated the flours with sensory attributes such as sticky texture and raw cassava odour, while pastes were associated with soft texture, and shiny and creamy appearance. Fufu acceptance varies widely among consumers and is related to preferences for distinct fufu flavour profiles. Correlations between consumer acceptance scores and sensory scores appeared to be non-linear for many attributes but a larger sample size of fufu samples would be necessary to confirm this. The implications of these finding are discussed.
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    Physicochemical and Microbial Assessment of Roadside Food and Water Samples in Lagos and Environs
    (African Journals Online (AJOL), 2010-07-13) B Opeolu; K Adebayo; P Okuneye; F Badru
    his study assessed the quality street vended food and water as well as the effects of environmental pollution on them in 3 local government areas (LGAs) representing low, medium and high income areas in Lagos State in coparison to samples collected from 5 locations in Ogun, Oyo and Osun States being previously established as places of origin of most migrants to Lagos. Street vended roasted plantain and maize as well as water samples were collected as composites from each of the sample locations. All samples were analysed for physico-chemical as well as microbiological parameters. The study revealed that roasted plantain in the low income area had the highest level of contaminants such as Pb, Cd, Zn and Fe. The lowest value was in the high income area. Lead levels ranged between 0.2–125 μg/g with the highest value observed at the low income, high population density and high traffic area. Cd, Zc and Fe levels also followed a similar trend in the other three States. They ranged between 0.48–18.3 μg/g, 2.0-4.5 μg/g and 0.4–13.5 μg/g respectively. It is opined that the pollution sources for the roasted plantain and maize include those from emissions from leaded gasoline. The aerobic mesophilic organisms, mould and Staphylococcus aureus were present in all the water samples. These results imply that government and its agencies should attend to the problem of unavailability of potable water and calls for greater monitoring and control of the environment where roadside foods are prepared.