Influence of Drying Methods on Flour Quality and Cyanide Content of Cassava Root Tuber
International Journal of Nutrition and Food Sciences
Volume 7, Issue 4, July 2018, Pages: 142-147
Received: Jul. 17, 2018;
Accepted: Aug. 7, 2018;
Published: Aug. 22, 2018
Views 682 Downloads 82
Tamiru Kasaye Atlaw, Department of Food Engineering, College of Engineering, Debre Berhan University, Debre Berhan, Ethiopia
Follow on us
The aim of this particular work was to study effect of different drying methods on the quality attributes of cassava flour focusing on physico-chemical properties (moisture, water activity, pH and titratable acidity), functional properties (water and oil absorption capacity, bulk density, foaming capacity and stability) and also antinutritional factor specially cyanide content in dried cassava tuber. Losses were determined in flours after drying of slices. Prior to drying, samples were washed with clean water to remove adhering soil and other undesirable materials. The samples were sorted and hand-peeled using clean, sharp knives and then sliced into sizes of 2 to 2.5cm in thickness. Drying methods like tray drying, oven drying and sun drying were investigated. The physico-chemical properties were 11.45, 9.67, 9.23 of moisture content, 0.59, 0.54, 0.48 of water activity, 6.55, 6.74, 6.92 of pH, 2.35, 2.36, 2.33 of titratable acidity for tray dried, oven dried and sun dried cassava flours respectively using different drying time. The low moisture observed for all prepared cassava flours is a good indicator of their potential to have longer shelf life. All prepared flours predict lower water activity (< 0.5). These shows using these drying methodologies and the respective drying time of the prepared flours were safe from microbial growth during storage time. The functional properties were 0.58, 0.55, 0.49g/ml, 0.64, 0.78, 0.65ml/g, 2.11, 2.03, 1.85ml/g, 2.45, 2.73, 2.55%, and 2.34, 2.13, 1.97% of bulk density, water absorption capacity, oil absorption capacity, foam capacity and foam stability for tray dried, oven dried and sun dried cassava flours respectively. Sun dried cassava flour samples shows a lower cyanide content whereas tray dried cassava flour samples had a good functional property.
Functional Properties, Phsico-chemical, Oven Drying, Sun Drying, Tray Drying
To cite this article
Tamiru Kasaye Atlaw,
Influence of Drying Methods on Flour Quality and Cyanide Content of Cassava Root Tuber, International Journal of Nutrition and Food Sciences.
Vol. 7, No. 4,
2018, pp. 142-147.
Copyright © 2018 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/
) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Adebayo-Oyetoro Abiodun Omowonuo, Egbedinni Modesola Mary, Akinwande Femi Fidelis, Adeyeye Samuel Ayofemi Olalekan and Adeoya Adebayo Sunday. (2017). Quality Characteristics of Fermented Cassava Flour (Lafun) Produced Using Backslopping Method, EC Nutrition 7.2: 52-57.
AOAC., 1995. Official Methods of Analysis. 16th Edn., Association of Official Analytical Chemists, Washington, DC., USA.
AOAC., 2000. Official Methods of Analysis. 17th Edn., Association of Official Analytical Chemists, Washington, DC., USA.
Beuchat, L. R., (1977). Functional and electrophoretic characteristics of succinylated peanut flour properties. J, Agric. FoodChemistry., 25: 258.
Coffman, C. W. and V. V. Gracia, 1977. Functional properties and Amino acid content of a protein isolate from Mung beanflour. J. Food Tech., 12: 473.
Daramola, B., & Aina, J. O. (2007). Effects of Alum on Pasting and Some Physicochemical Properties of Cassava (Manihot esculentum) Starch. World Journal of Dairy & FoodSciences, 2 (1): 18-22, 2007.
Eke, J., Achinewhu, S. C., Sanni, L., Barimalaa, I. S., & Dixon, M. B. 2007. Seasonalvariations in the chemical and functional properties of starches from local andimproved cassava varieties in high rainfall region of Nigeria. Journal of Food, Agriculture & Environment, 5 (3&4 ): 36-42.
Elias, M., & Mikey, D. 2001. Traditional management of Morphological and geneticdiversity by the Makushi Amerindians (Guyana, South America) Perspective for onform conservation of crop genetic resources. Euphytica,, 120 (1): 143 – 157.
Howeler, R. (2003). Cassava in Asia: Present Situation and its Future Potential inAgro-Industry.
Kobawila, S. C., Louembe, D., Keleke, S., Hounhouigan, J., Gambe, C., 2005. Reductionof the cyanide content during fermentation ofcassava roots and leaves to produce bikedi andntoba mbodi, two food products from Congo. African J. Biotechnol. 4(7), 689-696.
Mweta, D. E., Labuschange, M. T., Koen, E., Benesi, I. R. M. and Saka, J. D. K. (2008). Some properties of starch from cocoyam (colocasia esculenta) and cassava (Manihotesculenta Crantiz) grown in Malawi. African J. of Food Science. 2: 102-111.
Odoemelam S. (2003), Chemical composition and functional properties of conophor nut (Tetracarpidium conophorum) flour, International Journal of Food Science and Technology, 38, 729–734.
Oladele, A. K., and Aina, J. O. (2007). Chemical composition and functional properties of flour from two varieties of figernut (Cyperus esculentus). African Journal of Biotechnology, 6(21):2473-2476.
Pearson, D. A. 1976. The Chemical Analysis of Foods. 7th ed. Churchill Livingstone, Edingburgh.
Udensi, E. A., Oselebe, H. O., Iweala, O. O. (2008). The Investigation of Chemical Composition and Functional Properties of Water Yam (Dioscorea alata): Effect of Varietal Differences. Pakistan J. of Nutrition 7: 342-344.
Udensie. A. and Okoronkwo (2006). Effects of fermentation and germination on the physicochemical properties of Mucuna cochinchinensis protein isolate. African Journal of Biotechnology Vol. 5 (10), pp. 896-900.