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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]

 

AUTHOR(S)

Ogori Akama. F

 

KEYWORDS

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

 

ABSTRACT

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.

 

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