Iwuoha, CI; Banigo, EOI; Okwelum, FC

Food Chemistry [FOOD CHEM.], vol. 58, no. 4, pp. 285-288, Apr 1997

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. Significant differences were found in texture, colour, aroma and taste 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.