Effect of processing on the quality of flour, abacha slices and its flour derived from cassava (Manihot esculenta Crantz) TMS 97/4779

Abstract

This study was undertaken to evaluate the effect of processing methods on the quality of abacha slices. Abacha slices were produced from cassava (TMS 97/4779) roots by four different methods. The abacha processing methods investigated were of different peeling, boiling, slicing and soaking methods. Also, raw cassava flour, which was peeled, sliced and dried (PSD) was produced. The sensory properties and yield of abacha, the chemical and physical properties of the flour from the dried abacha and raw cassava flour were determined. The sensory properties of the fresh abacha were evaluated which showed that boiled, peeled and sliced sample (BPS) was most preferred. The yield of the abacha ranged from 29.17-39.13%. Significant differences (p<0.05) were observed in the proximate composition of the samples. The processing methods significantly affected the swelling index and water absorption capacity of the abacha flour. PSD sample showed the highest value in swelling index and water absorption capacity. The cyanide content, which ranged from 4.20-7.20 mg/kg, was below the recommended safety level of 10 mg/kg HCN. The processing methods significantly (p<0.05) affected the pasting properties of the abacha flour except peak viscosity and peak time.

Genetic and environmental effects on processing productivity and food product yield: drudgery of women's work

“…Underscores the possible impact of processing on the quantity and quality of cassava food products. This assertion is consistent with the findings of Ekwu 40 and Udoro 41 regarding the effect of processing steps on cassava flour quality.…”

“…The factors that influence the quality of gari and eba are in line with quality descriptors suggested earlier by Kegah 7 and by Ekwu 40,41 . These descriptors include visual characteristics such as color, and textural properties like smoothness, mouldability, and stretchability 21 .…”

“…The factors that influence the quality of gari and eba are in line with quality descriptors suggested earlier by Kegah 7 and by Ekwu. 40,41 These descriptors include visual characteristics such as color, and textural properties like smoothness, mouldability, and stretchability. 21 The quality attributes of the roots that were examined correspond to the properties identified by processors that contribute to excellent food products.…”

Proximate Composition of Pretreated Cocoyam (Xanthosoma sagittifolium) Flour in Relation to Milling Methods

“…Several studies have been carried out to investigate the influence of various pre-treatments, processing, packaging and storage methods on the quality attributes of flours and flour blends from various agricultural materials, to optimise the processing parameters, retain and enhance the product quality over a long period, as well as enhancing the safety 2 of the final consumers. Some of these studies include those carried out on flours from water yam [6], tannia cormel [7][8][9] Bambara nut [10], wheat and barley [11], cassava [12], soybean [13], taro [14] etc. This study, therefore, was designed to investigate the effect of selected pre-treatments and processing methods on the proximate composition of cocoyam (Xanthosoma sagittifolium) cormel flour.…”