Effects of processing conditions on the hardness of cassava pellets

Abstract

In this study, an experimental rig attached to a Testometrics Universal Testing machine for the purpose of extrusion was used to investigate the effects of processing conditions on hardness property of cassava pellets. The parameters considered were machine speeds of 1.5, 2.5, 3.5, 4.5 mm/min, die diameters of 6, 8, 10, 12 mm and cassava dough of moisture content levels 48.5, 50.5, 52.5 and 54.5%w.b. Result of the statistical analysis of variance showed that all the parameters and their interactions were significant on hardness property of cassava pellets at 5% level. Further analysis by
Duncan’s Multiple Range Test reveals that hardness increased with increase in the process condition. Quality pellets can be obtained when cassava dough is conditioned into moisture contents level of above 45.5%w.b and below moisture content level 45.5%w.b.