DSpace
 

KNUSTSpace >
Theses / Dissertations >
College of Science >

Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/3180

Title: Studies on the formulation and utilization of cassava flour
Authors: Pawar, Genevieve Dahlia
Issue Date: 8-Jul-1996
Series/Report no.: 2245;
Abstract: Cassava is one of the most important food crops produced in the tropics with an estimated global production in 1990 of 157 million tonnes of which 73 million tonnes were produced in Africa (Anon, 1990). It is estimated that 65% of total production is used for human consumption (Trim and Fish, 1993). About 40% of all calories consumed in Africsa come from cassava (IITA, 1990). This makes cassava an indispensable crop for the tropics. However cassava is highly perishable and must be processed into more stable products. Drying is the simplest method for processing cassava but the traditional product obtained is often of poor quality thus limiting its use. Studies were made on producing better quality dried cassava chips and utilizing them for some value added products. The effect of pretreatment and varietal difference on the quality of dried cassava chips was studied. Two improved cassava varieties Àbas qfitaa and Gblernoduade and one local variety Dabo were used. These varieties were subjected to the following pretreatments before drying (a) soaking overnight In water (b) washing in 1% sodium meta bisuiphite (c) parboiling for 5 minutes. Proximate analysis, pH, acidity and colour determination on the final dried products were carried out. Soaking improved the colour of final dried product. Dabo gave the whitest flour for all pretreatments. The pretreatment and variety combination that produced the best quality chips and flour was soaked Dabo. This flour was used to prepare bread, cookies and pasta. The quality of the bread was poor but very good cookies were made from 100% cassava flour. Good pasta was made from composite flour consisting of cassava, wheat and cowpea flours but the best pasta was made from cassava from which the starch had been partially expressed before drying.
Description: A thesis submitted to the Board of Postgraduate Studies, Kwame Nkrumah University of Science and Technology, Kumasi, in partial fulfilment of the requirement for the award of the Degree of Master of Science in Food Science and Technology, 1996
URI: http://hdl.handle.net/123456789/3180
Appears in Collections:College of Science

Files in This Item:

File Description SizeFormat
KNUST Library.pdf7.09 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

 

Valid XHTML 1.0! DSpace Software Copyright © 2002-2010  Duraspace - Feedback