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Aug 30, 2020Keywords:
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Main Article Content
EFFECT OF PROCESSING ON THE PROXIMATE AND ANTI-NUTRITIONAL COMPOSITION OF CASSAVA ROOTS AND DRIED CHIPS
Abstract
Evaluation of proximate and anti-nutritional composition analysis of three varieties of cassava roots (TMS
30572, TMS 98/0505, and TMS 01/1368), and dried chips were carried out using standard methods. The result
shows that soaking + sun drying improves and retains the proximate composition of the dried chips when
compared with the fresh pulp across the varieties except moisture and fat for TMS 98/0505 which incurred loss of
4.2% in dried chips. Sun drying only improves and retains the proximate composition of the dried peels when
compared with the fresh peels across the varieties except moisture. Also, soaking + sun drying and sun drying
alone led to significant loss (p<0.05) of anti-nutrients in the dried chips and the dried peels across the varieties
making the dried chips and the dried peels safe for human consumption and livestock feed respectively.
Significant variation (p<0.05) in proximate and anti-nutritional composition exist between the fresh pulp and the
dried chips, fresh peels and the dried peels across the varieties.
