Nigerian Food Journal

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Critical Control Points in the Processing of Cassava Tuber for Ighu Production

LI Nwagbara, MO Iwe


Determination of the critical control points in the processing of cassava tuber into Ighu was carried out. The critical control points were determined according to the Codex guidelines for the application of the HACCP system by conducting hazard analysis. Hazard analysis involved proper examination of each processing step in order to know the possible source(s) of hazard, which could be biological, chemical or physical. Results showed that the critical control points in the processing of Ighu include washing (CCP2), drying (CCPI) and storage (CCPI). Use of water of high microbial quality such as rainwater resulted to a product of lesser microbial content and most of the unit operations such as washing and pre drying led to reduction in cyanide content of the product. There was no significant difference (P>0.05) in the total solids content of samples washed in rain and stream waters but there was significant difference (P<0.05) in total solid content of the pre dried and un-pre-dried samples when washed in both the rain and stream water sources.
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