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IJSTR >> Volume 8 - Issue 2, February 2019 Edition



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

Website: http://www.ijstr.org

ISSN 2277-8616



Nutritional And Hydrogen Cyanide Compositions And Consumers Preference In Cassava Varieties Grown In East Hararghe Zone Of Oromia, Ethiopia

[Full Text]

 

AUTHOR(S)

Megersa Daba

 

KEYWORDS

cassava varieties, consumer, cyanide and nutritional composition

 

ABSTRACT

This study was conducted to determine nutritional quality and hydrogen cyanide content of cassava varieties grown in East Hararghe Zone, Oromia, Ethiopia and to study consumer preference for the cassava based food products. The nutritional and hydrogen cyanide content of cassava were analyzed using standard procedures. Proximate composition and minerals content were analysed using SAS software whereas sensory evaluation was analyzed using R software. The moisture, ash, crude fiber, crude protein, crude protein, cyanide, carbohydrate, Ph, zinc, iron, and calcium contents of cassava varieties on wet basis ranged from 58.50 – 65.32 %, 2.21 – 3.06 %, 2.01 –2.51 %, 1.58 – 1.79 %, 0.87 – 1.21 %, 0.47 – 0.85 mg/100g, 26.44 – 32.53 %, 0.07 – 0.09 %, 0.20 % – 0.29 % and 0.62 – 0.99 % respectively. Consumer preference for cassava based food products showed that cookies and porridge prepared from 50 % and 20 % of cassava recipes respectively had better acceptance. While for the cassava based injera 30 % sorghum and 70 % of cassava recipe were preferred for Kello and Local varieties.

 

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