SENSORY EVALUATION OF SOY FORTIFIED CASSAVA “FUFU” STORED AT VARIOUS RELATIVE HUMIDITIES AND DIFFERENT DURATIONS IN NIGERIA

This study was carried out to determine the level of acceptance of soy-fortified fufu after storage in order to predict the shelf life of the product. The samples were exposed to the range of relative humidities(RH) that the products are marketed in Nigeria (i.e. RH 30 – 90%). Sensory evaluation was carried out by 20 trained home economic students at specific intervals. Results of the study showed that samples stored at 80 and 70 percent RH were very acceptable up to two and three months of storage respectively, while samples stored at 30% and 50% RH were acceptable up to seven months of storage. Samples stored at 90% RH on the other hand lost its sensory qualities within eight days. The shelf life of these samples can be extended if production of soy fufu at 12% moisture can be followed up with adequate packaging with thick gauge cellophane film