FUFU FLOUR
Our Authentic Fufu Flour is produced from fermented cassava roots (Manihot esculenta ). Following traditional West African methods, the cassava undergoes a 72-hour fermentation process, which develops the characteristic sour flavor and aroma that defines quality fufu. After fermentation, the cassava is dried and milled into a fine, creamy-white flour that reconstitutes easily into the smooth, stretchy paste used for fufu across Nigeria, Ghana, and Cameroon. Our fufu flour captures the traditional taste while offering the convenience of instant preparation—simply mix with hot water and stir to achieve the perfect consistency.
Nutritional Components (per 100g)
Energy: 340-350 kcal
Moisture: 6.50%
Protein: 1.68%
Fat: 1.32%
Ash: 1.84%
Crude Fiber: 1.42%
Carbohydrates: 87.24%
Potassium: 0.27 mg/100g
Sodium: 0.26 mg/100g
Calcium: 1.12 mg/100g
Magnesium: 1.30 mg/100g
Iron: 0.17 mg/100g
Key Benefits: Gluten-free energy source, easily digestible, low in fat, provides quick energy, fermentation process may improve nutrient absorption, naturally free from common allergens.
Storage Instructions
Store in a cool, dry place in airtight packaging
Shelf life: 12-18 months when properly sealed
Keep away from moisture to prevent caking and mold growth
Once opened, use within 6 months for best quality
Store at room temperature; refrigeration not necessary but can extend freshness
Protect from direct sunlight and heat sources
Reconstituted fufu should be consumed immediately or refrigerated for up to 24 hours
