STUDY OF MECHANICAL, PHYSICO-CHEMICAL AND SENSORY PROPERTIES OF PRODUCTS FROM FOUR CASSAVA VARIETIES

📄 Project Abstract

Cassava (Manihot esculenta Crantz) is one of the most important tropical root crops. It is a major source of dietary energy for more than 500 million people (Cerk, 1985). The ability of the crop to survive and even thrive in adverse conditions and its high yield potential has endeared it to many farmers. Cassava is a major staple food crop in Nigeria and supplies about 70% of daily caloric intake of over 50 million Nigerians (Oyewole and Odunfa, 1987). In sub-tropical Africa, cassava provides caloric intake for over 200 million people (Purseglove, 1994). Nigeria is the world largest producer of cassava with over 34 metric tons of the crop annually (Adeniyi et al.,s1997). Cassava roots are processed in order to increase the shelf-life of their products, facilitate transportation, detoxify the products, and make the roots more palatable by providing a variety of products that are convenient to prepare and consume (Handerson and Perry, 1981; Eckstein, 1980). There are different processing...