Sensory evaluation of selected products from white and yellow cassava (<i>Manihot crantz</i>) varieties

Abstract

This study evaluated the nutrient contents and consumer acceptability of tapioca, garri products made from yellow cassava (Manihot utilisima Crantz) and white cassava (Manihot dulcis Crantz) varieties. The cassava products were obtained from the National Root Crops Research Institute, Umudike, Abia State and was processed in food science and technology and nutrition and dietetics laboratory, Imo state university. Tapioca and garri were produced from the two cassava varieties using the traditional method and analyzed for nutrient quality using standard methods. Twenty-two (22) semi trained panelists were used to determine the organoleptic properties of the products produced from the different cassava varieties. Results showed that both white and yellow cassava varieties (Manihot crantz ) in the South Eastern Nigeria are valuable sources of carbohydrate (> 80%) , poor source of protein (0.7 to 3.1%), high source of dry matter(89%). Samples had no significant differences (p>0.05) between their match pair products, however significant differences (p<0.05) existed in yellow and white tapioca samples for ash, crude protein, fat and crude fibre. The sensory result showed that tapioca products of both varieties were very much accepted (score > 7.5), the garri sample of the white variety was very much accepted (score >7.5), while the yellow garri sample was moderately (score 7.13) accepted.Keywords: Sensory, white, yellow cassava, tapioca