Abstract
The effects of processing schemes (boiling-chipping-steeping, CFC; mashing-steeping-dewatering, CFM; sun-drying; oven-drying) on the cyanide content and sensory quality of cassava root tuber flour were studied. Hot-water reconstitutes of CFC, CFM and semolina (SLN) were sensorily assessed for preference or acceptance. Cyanide reduction was 81.5% for CFC and 84.2% for CFM. Even at the predrying stages, CFM effected relatively more cyanide reduction. However, consumers preferred CFC, which was statistically of equivalent general acceptability to SLN ( P ⩽ 0.01). Significant differences were found in texture ( P ⩽ 0. 10), colour, aroma and taste ( P ≥ 0.005) of the samples. Sun-drying effected higher reduction in cyanide and retention of a stable whitish colour compared with oven-drying, which imparted a yellower coloration.
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