Chemical Characterization and Acceptability of Eight Cassava Varieties Introduced in Rwanda

Abstract

Cassava is a staple food and an important and cheap source of carbohydrate in Rwanda. However, the nature and chemical composition of cassava roots limit its proper use as food due to its toxicity and short shelf life. The cyanogenic glucosides found in the cassava roots are responsible for the toxicity. The aim of the study was to characterize the chemical profile and consumer acceptability of paste from eight cassava varieties processed into flour using four processing methods. The cassava samples were harvested from trials conducted at Rubona Station of Rwanda Agriculture and Animal Resources Development Board. Four processing methods were used, namely, Cassava grated fermented, Cassava roots fermented, Cassava grated no fermented and Cassava roots no fermented. Pressing was done before drying the products to obtain the flour. At each stage of processing, the samples were prepared for laboratory analysis of dry mater, titratable acidity, cyanhydric acid and crude fiber by Rwanda Standards Board laboratory. Cassava flour was made into paste and sensory evaluation was conducted to evaluate the acceptability of the eight cassava varieties. The sensory attributes for the Ugali tested was significantly different (P<0.05). The method of grating before fermentation gave the most tasty Ugali than cassava root fermented. The more prefered varieties were GAHENE/2 and SEMAK 150/452 followed by BULK 13, MH95/0091 and NASE 14. The chemical analysis done for the 8 cassava varieties flour from the 4 processing methods exhibited the acceptable acidity and the NASE 14, Gahene/2 and Bulk 13 had the lowest cyanide hydrogen.

Cassava flour production by small scale processors, its quality and economic feasibility

“…During pressing, about 62.69% of the water was removed, resulting in a yield of 31.86% (Figure 1). The purpose of pressing the slices is to speed up the drying process and to reduce the HCN content of cassava (Niyibituronsa et al, 2021).…”

Evaluation of the Effects of Drying Methods on Post Aflatoxin Infection in Maize

“…Aflatoxin contamination has resulted in lower nutritional qualities in Rwandan maize output due to a variety of variables that happened throughout before and after harvesting stage (Nishimwe et al, 2019). Aflatoxin can also be controlled by appropriate drying process after harvesting with the appropriate time, insect control which may affect maize during storage after harvesting as well as protecting stores against pests by adopting biopesticides, all of these practices can help to limit aflatoxin upon post-harvest (Niyibituronsa et al, 2020). The aim of this study was to evaluate the best drying method which can be adopted to minimize the level of aflatoxin in maize.…”