Total carotenoid and hydrogen cyanide contents of three varieties of yellow cassava roots at different stages of cassava slices (Abacha) and shreds (Nsisa) production

Abstract

Three varieties of yellow cassava UMUCASS 36 (TMS 01/1368), UMUCASS 37 (TMS 01/1412) and UMUCASS 38 (TMS 01/1371) were assessed for their potential usage in processing into acceptable cassava slices (Abacha) and cassava shreds (Nsisa). Total carotenoid and hydrogen cyanide contents were evaluated at the different stages of cassava slices) and cassava shreds productions. Results showed that the various processing stages reduced the total carotenoid and hydrogen cyanide contents of the yellow cassava root varieties. Total Carotenoid content losses were mainly incurred after the boiling and oven drying processes for cassava slices and cassava shreds respectively. Total carotenoid content of cassava slices (Abacha) after boiling ranged from 4.4 to 5.07μg/g (Total carotenoid content of 60.27 to 65.12%) while that of cassava shreds (Nsisa) after oven drying ranged from 2.07 to 2.33μg/g (Total carotenoid content of 64.6 to 65.86%). The Hydrogen cyanide content after boiling ranged from 5.55 to 6.92mg/kg (Hydrogen cyanide content of 38.69 to 40.46%) for cassava slices and 6.22 to 6.95mg/kg (Hydrogen cyanide content of 39.54 to 42.59%) for cassava shreds. Sensory evaluation results showed that UMUCASS 36 was the most preferred variety for the production of cassava slices (Abacha) having a general acceptability mean score of 8.00 while all the three varieties were generally preferred for the production of cassava shreds (Nsisa) having general acceptability mean scores which ranged from 7.10 to 7.25.

Keywords: Yellow cassava, slices, shreds, production stages, total carotenoids