International Journal of Scientific & Technology Research

Home About Us Scope Editorial Board Blog/Latest News Contact Us
10th percentile
Powered by  Scopus
Scopus coverage:
Nov 2018 to May 2020


IJSTR >> Volume 2- Issue 10, October 2013 Edition

International Journal of Scientific & Technology Research  
International Journal of Scientific & Technology Research

Website: http://www.ijstr.org

ISSN 2277-8616

Physiochemical Properties Of Dried Cassava Flour From Balls And Chunks

[Full Text]



Ogori Akama. F



Keywords: physiochemical ,hydrocyanic acid ,dried cassava ball flour,dried cassava chunks flour.



ABSTRACT: The research work is on physiochemical quality of traditionally processed cassava ball and chunks flours ,lending credence to home use ,small scale or meduim enterprise/factories on the potential of the chunk and balls flours in the market .The quality characteristics properties of cassava flour from meal of retted dried balls and chunks from randomised sampling had their physical , physio-chemical and chemical characteristics analysed using standard method. Physical properties of flour had (2.50-11.25) g/g water binding capacity, (2.15-18.0) w/v gelation capacity and (25.75-45.35) viscosity.physio-chemical properties of flour had titratable acidity (0.011-0.125), (4.07-4.99)pH and (1.85-8.75) mg/100g hydrocyanic acid content from meal of retted balls flour which agreed with standard. Chemical propertis had (1.05-1.53)% crude protein, (3.75-7.0)% ash and (2.87-3.78)% crude fiber. The (79.38-83.1) carbohydrate and (324.49-345.0) energy value from dried chunks flour were high and compared favorably with standard.



[1]. AGBOOLA, S. O AKINGBOLA, J. O. AND OGUNTIMEIN, G. B (1990) processing of cassava starch for adhesive product starch 42 (1) 12-15.

[2]. AOAC, (1995). Official Method of analysis 15th Ed. Association of official analytical chemist Washington D.C.

[3]. AKPAPUNAM, M. A. IGBEDION, S. O AND AREMO, (1996). Effect of malting time on chemcail composition and functional properties of soya bean and bambara groundnut flour Int. J. food sci and nutrition 47 27-33.

[4]. AKPAPUNAM, M. A, INYANG, C.U AND TSAV-WUA, J.A (2000). Studies on traditional processing a nd preservation of fermented cassava flour kpor-u-milin mash. (M.Sc.) Thesis.

[5]. AKINDAHUNSIN, A. OBOH, G. OSHODI A.A. (1999). Effect of fermenting cassava with Rhizopus Orzyea on the chemical composition of its flour and gari; Larivita Hichna pelle, Sos tune grasse, 76; 437-440.

[6]. AMERICA MICROBIOLOGICAL SPECIFICATION OF FOOD (AMSF, 1980). In: Bethy Hobbs and Diane Roberts (ed) food poisoning and food hygiene. Publisher Edward Arnold in Great Britian pag. 281- 285.

[7]. AMERIACA ASSOCIATION OF FEED CONTROL OFFICIALS, (AAFCO,2000). In: John Richard (ed), sampling and sample preparation for mycotoxin analysis. Publisher Roner labs guid Inco. USA. Pag 19-24.

[8]. ASIEDU, J. J (1989). Processing Tropical Crops and Technological approach. Macmillian Press Ltd London Bashingsloke.

[9]. ASONYE C.C(2001). Fortification of common Nigeria food cassava meals food and nutrition bulletin. 22(40) 67-86.

[10]. AMUTHA, R. GUNUSEKARAM, P. (2001). Production of ethanol from lignified cassava starch using co immobilized cell of zymomonas mobilis and Sacc diastiticus J Biosci Bio eng. 92 6; 560-564.

[11]. BOKANGA, M. (1991). Mechanism of the elimination of cyanogens from cassava during traditional processing In: Tropical African Foods. Quality and nutrition ed. Westby A. and Reilly P.J.A Proc. Of the Regional Workshops held by the international foundation for science (IFS) Dar as Salaam Tanzania pp. 157- 160.

[12]. BEST, R. (1978). Cassava processing. The Latin America experience. In: In Praise of Cassava In: proc of the inter regional experts group meeting on the exchange of technologies for cassava processing equipment and food products IITA Ibadan Nigeria pp 37-52.

[13]. CHEFTEL, J. L LUG, J.L AND LORIENT, D. (1985). Amino Acid, Peptide and protein. In: Fennema O.R ed. Food Chemistry. 2nd ed. New York. 245-369 Cardenas O.S. and Buckle J.S (1980) Sour Cassava Starch Production. A preliminary of sour cassava (manihot utlissima) starch Polviho Azedo). J. Sci. Food Agric 45 (3) 273-288.

[14]. CCDN, (2007). Cassava cyanide disease network. Htt/www anu Edu am/bo zo/ccdn two html..

[15]. F.A.O, (2001). Global cassava production food out look 4 Oct 2001 vol 22.

[16]. FLEMING, S.F., SALSULKIN, K. W. KULANA, D. AND HUMBERT, E.S (1974). Viscosity and water absorption slurries of some flower and soy bean flour concentrate and isolate J. Food Science. 53:188-19

[17]. GALLAT, S. (1989). Preliminary study of the effect of Lactic fermentation on the rheological and pH of sorghum porridge abrigdon oxon; UK over sea development. Natural resource institute (ODNRI).

[18]. IHEKORONYE, A.I AND NGODDY, P.O (1989). Integrated food science and technology for the tropic Macmillan pub. Ltd London pp 165-193.

[19]. INDIRA P. AND SINGHA,S.K (1969) Colometric method of determination of HCN in tubersand leaves of cassava .In.J Agric sci39;1021-1028

[20]. IWUOHA, C.I EZUMBA, C.U AND NNADOZIE,C.F.C (2003). Effect of steaming on the proximate composition and the physic chemical properties of fufu flour made from two cassava varieties (manihot esculenta crantze and manihot palmate muel nig fooood journal vol,21)

[21]. KWAISA, J.T. (1988). Cassava processin Ghana, in: In praise of cassava in: proc of the inter regional experts group meeting

[22]. LEKULE, F.P. AND SARWATT, S.V. (1992). Processing and Utilazation of cassava as livestock feed in Tanzania in review from cassava as livestock feed I Africa Ed Ravidran S and Kenkpan D.135-138.

[23]. NWEKE, F. I, SPENCER D.S AND LYMAN, J.K (2002). The cassava transformation. Michigan state university press, East Lansing p273-290.

[24]. NJOKU, B. A AND BANIGO, E.O.I (2006). Physico-chemical properties of precooked cassava manihot esculenta crantze flour prepared by adaption of a traditional process. Nig food J Vol. 24. 100-105.

[25]. NGODIGBA, E.M. AND MEPHOR, E.D. (1992). Effect of cassava peel meal on the performance of growing habit. Delta Agriculturist (41) 34.

[26]. OORAKAI, B. MOLEDINA, K.V. (1981). Physic- chemical change in potatoes granules during storage J. food Science 46:110-112.

[27]. OLUWOLE, O.B. OLATUNJI, O. AND ODUNTA, S.A. (2004). A process technology for conversion of dried cassava chips into gari Nig. Food Journal Vol. 22. (67-76).

[28]. OBOH, G. AND ELUSIYAN C. A. (2007) changes the nutrient and anti nutrient content ofmicro fungi fermented cassava flour from low and median cyanide variety of cassava tuber Africa J. of biotec Vol. 6 (18) 2152-2156.

[29]. OBOH, G. (2006). Nutrient enrichment of cassava peels using saccharoryceas cerevisea and Lado baculus spp solid media ferment techniging election J. boited 9 (1) http//www.biotech infor/content/vol 9 issue/full/1.

[30]. OBOH, G. AKUDAHUNSIN, A.A. OSHODI, A.A. (2003). Dynamics of phytate zine balance of funji fermented cassava product (flour and gari) plant food human nutrition 58: 1-7.

[31]. OGBO, F.C (2007) Improvement of organoleptic quality of retted cassava products by alkali pretreatment of roots and addition of sodium nitrate during retting Int. J. Food Micro 15, 89-9

[32]. OLAOYE, O. A ONILUDE, A.A. AND IDOWU, O.A (2006). Determination of the flocculating properties of tapioca in pharmaceutical suspensions J. N Raw material Research vol. 2 No. 2 pg 34 42

[33]. OKEZIE, B. O AND BELLO, A. B. (1988). Physiochemical and functional properties of winged bean flour and isolate compare with soy isolate. J. food science 52 (2): 450-455.

[34]. OSBORNE, D. R AND VOOGT, P. (1978). The analysis of nutrient in food.

[35]. OKE, O.L. (1988). Eliminating cyanogene from cassava through processing Technology and traditional Acta. Horticulturea 375 163-174.

[36]. OYENUGA V.A (1980) Nigeria food and feeding stuffs, their chemistry nutririve value 3rd Edi Ibandon University press p99.

[37]. PAUL, A.C. ESTEVUO, M. MANO, E. FERNANDO, M. JULIE, C. REZUAL, M.H HAWARD, J. B. (2005). Processing cassava to remove cyanogens J. of food composition and analysis.

[38]. PEARSON, D. (1976). The Chemical Analysis of Foods, 6th ed. Churchill London. 173.

[39]. PURSEGLOVE, J. W. (1991). Tropical Crops. Dicotyledons Longman Scientific and Technical Co. Pub. In USA John Wiley and Sons. Ny.