Quality assessment of fermented cassava dough (Agbelima) on Ghanaian markets

  • N.T. Dziedzoave Council for Scientific and Industrial Research, Food Research Institute, (CSIR-FRI), P.O. Box M 20, Accra, Ghana
  • W.O. Ellis Department of Biochemistry, Kwame Nkrumah University of Science & Technology, Kumasi, Ghana
  • I. Oduro Department of Biochemistry, Kwame Nkrumah University of Science & Technology, Kumasi, Ghana
  • J.H. Oldham Department of Biochemistry, Kwame Nkrumah University of Science & Technology, Kumasi, Ghana

Abstract



In order to provide baseline data for developing standards for cassava fermented dough (agbelima) and standardizing the production process, an investigation was conducted to determine the extent of variation in certain quality indices of agbelima from various selected markets. Objective assessment of the chemical, textural and colour indices of tw-enty samples of agbelima purchased from five different markets were carried out. Significant differences in moisture content (p < 0.01), pH (p < 0.01), uniformity index (p < 0.01) and a* (p < 0.05) were observed between samples from different markets. No significant differences were observed with respect to total titratable acidity, starch content, fineness modulus, average particle size and the other colour parameters. Variations between samples from the same markets were very minimal except for the uniformity index which showed wide variations.

Journal of Applied Science and Technology (JAST) , Vol. 5, Nos. 1 & 2, 2000, pp. 142-147
Published
2004-05-17
Section
Articles

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eISSN: 0855-2215