Research Article Open Access

Effects of Different Processing Methods on the Proximate and Cyanogenic Composition of Flour from Different Cassava Varieties

Abstract

Cyanogens have long been recognized as a toxic component of edible roots of cassava and leaves. The cyanogenic content of the roots can vary from less than 10 to more than 500mg/Kg, measured as hydrogen cyanide (HCN) on a fresh weight bases. Cassava roots are proce ssed by a variety of methods into many different food products, depending on locally available processing resources, local customs and preferences. These different processing methods are expected to affect the cyanogenic content of cassava. To investigate the effect of different processing methods on the chemical characteristics of new cassava varieties, three types of cassava flours were prepared by the method of slicing, grating and reconstitution respectively. Yebeshie and Abasafitaa cassava varieties we re processed and their proximate composition, starch, non - glucosidic cyanogens, free cyanide and total cyanogens studied. The slicing method resulted in the highest protein content in both varieties. Starch contents of 65.20% and 63.40% were recorded for f lour from the reconstitution method for Yebeshie and Abasafitaa respectively. The lowest total cyanogen of 0.238mg CN equivalent/Kg and free cyanide of 0.058 mg CN equivalent/Kg were observed for flour from Abasafitaa prepared by the reconstitution method. Flours from the slicing methods had the highest non - glucosidic cyanogens followed by flours from the grating method. The reconstitution method can therefore be effectively used to produce cassava flour with a high starch content and lower cyanogenic poten tial.

Ooye DA , Oso GK, Olalumade BB

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