Effects of processing techniques on proximate composition of flour obtained from two cassava (<i>Manihot esculenta crantz</i>) varieties

Abstract

This study focused on determining effects of processing methods on proximate composition of cassava flour obtained from two cassava varieties (Tropical manihot specie(TMS) 419, TMS 30555) The cassava samples were subjected to four processing methods; blanching processing technique (BPT), direct processing technique (DPT), fermentation with daily change of water (FMCΔH₂O) and fermentation without daily change of water (FMCΔH₂O,). Sun and oven drying methods were subsequently employed. It was a 4 2 2 factorial experiment fitted into RCBD research design. Flour samples obtained with the use of the various processing methods were subjected to laboratory analysis to determine their proximate composition. Results of the laboratory analysis were computed and presented in simple percentages. Result obtained shows that percentage Ash level of cassava flour from the sampled cassava varieties differed with changes in the processing methods employed, with DPT and (FMCΔH₂O,) recording highest ash value of 2.90 and 2.36% respectively. Though, moisture level gotten across the processing methods were within limit for safe moisture level for cassava flour BPT and DPT recorded a more acceptable moisture limit needed for prolonged storage of the flour . Fermentation without daily change of water (FMCΔH₂O) and Blanching method of processing (BPT) enhanced % dry matter (DM), protein and crude fiber levels. Both processing methods, varietal influence affected the proximate composition of the cassava flour sampled, to the extent that no single processing method had same effect across proximate values of tested cassava flour samples. With regards to drying methods of processing, higher % protein value were obtained in sun dried cassava flour samples than the oven dried samples. Whereas % ash content for oven dried samples were relatively higher than that obtained from sun dried samples, but variability in % carbohydrate were within range for cassava tuber on dry matter basis across samples and across processing methods employed.