Abstract

Cassava (Manihot esculenta Crantz), one of the major carbohydrate sources in developing countries is highly perishable and needs to be processed promptly. Processing it into chips will make it available for further processing into other cassava products like gari. Studies were carried out to investigate the effects of drying methods on physico-chemical and pasting properties on cassava chips of four varieties [two indigenousodongbo and oko-iyawo; two improved- arubielu (TMS 30572) and ege-funfun (TMS 23576)] of cassava. The drying methods include sun, solar and cabinet (60 °C) drying. The swelling capacity of the samples has the range 1.20 - 2.0% and the titratable acidity (0.100 – 0.173%) values obtained show that the products are of high quality. Results of analyses for physico-chemical and pasting properties indicated significant differences (p<0.05) among the varieties and drying conditions. Also there was great reduction of the level of hydrocyanic acid (HCN) thereby making the chips safe to produce food for consumption. The results obtained also establish the fact that though all the drying methods can be adopted to dry chips for the production of other cassava products but sun drying method gave the best results for both physico-chemical and pasting properties. This process technology gives relief to the farmers to safeguard investment losses during glut period.

Authors and Affiliations