Abstract
Cassava (Manihot esculenta Crantz) has varying sizes and shapes leading to difficulty in peeling mechanization. This study was carried out to investigate the effect of chemical peeling on some chemical properties of some fermented yellow- fleshed cassava roots products. Cassava roots (IITA-TMS-IBA070593) were dipped in 15% NaOH solution (96o C, 5 minutes), softened peels were removed by brushing under running water and neutralized with 3% citric acid solution or with sharp stainlesssteel knife. Batches of peeled roots were fermented into gari or fufu. Some quality characteristics of the peeled roots and products were determined. Gari produced had sodium content of 40.91 or 41.47mg/100g respectively for knife or chemically peeled cassava. Ca and P contents increased in gari but were lower in fufu. Percentage carotenoid retention were 62.62% and 70.21% for gari and 47.89% and 58.53% for fufu. Chemical peeling had no adverse effects on quality characteristics of gari and fufu produced.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
