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<i>Abacha</i> making qualities of selected cassava varieties
Abstract
‘Abacha’ of three different thickness, 0.8, 1.0 and 1.6mm was prepared from four varieties of cassava, 91/02324, 97/4779, 98/2101 and NR 87184. The varietal effects on the length of the ‘abacha’ per thickness as well as the yield were analyzed. The HCN, the proximate composition, length of the ‘abacha’ shreds and sensory qualities were evaluated. The effect of drying methods on the quality of ‘abacha’ was
also determined. Results showed that the proximate composition of ‘abacha’ from the varieties ranged 8.32-8.46% for moisture, 2.38-3.87% ash, 0.54-0.82% fibre, 0.44-0.87% fat, 1.42-1.75% protein, 83.88-85.15% for carbohydrate and 325.39-333.12KJ/100g energy content. Variety 97/4779 had the highest yield. The sun dried
‘abacha’ had lower HCN content (8.44-10.00%) than the freshly made ‘abacha’ (15.25-15.95%). For long term consumption of fresh ‘abacha’, the soaking time should be extended beyond 12hrs before washing to prevent HCN toxicity. Sensory evaluation results showed that sun-dried
‘abacha’ sample was preferred to oven dried samples. Variety 91/02324 having 0.8mm thickness was preferred in terms of appearance and mouth-feel while 98/2101 of 0.8mm thickness was preferred in taste and general acceptability.
also determined. Results showed that the proximate composition of ‘abacha’ from the varieties ranged 8.32-8.46% for moisture, 2.38-3.87% ash, 0.54-0.82% fibre, 0.44-0.87% fat, 1.42-1.75% protein, 83.88-85.15% for carbohydrate and 325.39-333.12KJ/100g energy content. Variety 97/4779 had the highest yield. The sun dried
‘abacha’ had lower HCN content (8.44-10.00%) than the freshly made ‘abacha’ (15.25-15.95%). For long term consumption of fresh ‘abacha’, the soaking time should be extended beyond 12hrs before washing to prevent HCN toxicity. Sensory evaluation results showed that sun-dried
‘abacha’ sample was preferred to oven dried samples. Variety 91/02324 having 0.8mm thickness was preferred in terms of appearance and mouth-feel while 98/2101 of 0.8mm thickness was preferred in taste and general acceptability.
