Cyanide content and sensory quality of cassava (Manihot esculenta Crantz) root tuber flour as affected by processing
1997
Iwuoha, C.I. | Banigo, E.O.I. | Okwelum, F.C.
The effects of processing schemes (boiling-chipping-steeping, CFC; mashing-steeping-dewatering, CFM; sun-drying; oven-drying) on the cyanide content and sensory quality of cassava root tuber flour were studied. Hot-water reconstitutes of CFC, CFM and semolina (SLN) were sensorily assessed for preference or acceptance. Cyanide reduction was 81.5% for CFC and 84.2% for CFM. Even at the predrying stages, CFM effected relatively more cyanide reduction. However, consumers preferred CFC, which was statistically of equivalent general acceptability to SLN (P less than or equal to 0.01). Significant differences were found in texture (P less than or equal to 0.10), colour, aroma and taste (P greater than or equal to 0.005) of the samples. Sun-drying effected higher reduction in cyanide and retention of a stable whitish colour compared with oven-drying, which imparted a yellower coloration.
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