The effect of local cassava processing methods on nutritional and sensory attributes of cassava flour: a case study of Newala district

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dc.contributor.authorMajaliwa, Nuria
dc.date.accessioned2024-04-19T10:47:34Z
dc.date.available2024-04-19T10:47:34Z
dc.date.issued2007
dc.descriptionMSc. Dissertation in Food Science and Technology
dc.description.abstractA study was carried out in Newala District to investigate the effect of different local cassava processing methods on cyanogenic glucosides level, nutrient retention and colour of cassava flour. Specifically the study was aimed at identifying different local cassava processing methods, examining the effect of local processing methods on residual cyanogenic glucosides in the cassava flours, examining the effect of local processing methods on nutrient retention and color of cassava flour and study the cassava processing and production constraints in the study area. In each study site, information was obtained by focus group discussion, structured questionnaire from 40 households in each village. Samples were collected for laboratory analysis. Results showed high total residual cyanogen levels of about (790 ± 107 mg HCN equivalent/Kg dry weight) and (263 ± 71 mg HCN equivalent/Kg dry weight) in flour obtained from both small-size and large-size niakopa respectively. Cyanohydrin levels were higher (39 ± 5 mg HCN equivalent/Kg dry weight) in Chinyanya compared to levels of about (7 ± 2 mg HCN equivalent/Kg dry weight) in the flour from large size makopa. Chinyanya showed to contain (75 g/1OOg, starch, 1.3 g/1OOg protein, 32.8 g/1OOg vitamin C, 18.7 g/1OOg moisture and 13.22 pH, Makopa showed to contain 80.0 g/1OOg starch, 2.72 g/1OOg protein, 24.52 g/1OOg vitamin C, 12.5 g/1OOg moisture, at pH 10.28 where as fermented root showed to contain 65.2 g/1OOg starch, 0.75 g/1OOg protein, 15.4 g/1OOg vitamin C, 13.7 g/1OOg moisture, pH 5.25). These findings confirmed that direct sun-drying of cassava roots is an ineffective method for removal of cyanogenic glucosides as it yields products with relatively high residual levels of cyanogenic glucosides while fermentation of cassava root is an effective method in removal of total glucosides. Apart from colour preference, this study concluded that although wet fermentation showed high nutrient loss, from the health point of view it is an effective way of reducing cynogenic glucosides level from cassava root, which are dangerous for human health.
dc.identifier.urihttps://www.suaire.sua.ac.tz/handle/123456789/6020
dc.language.isoen
dc.publisherSokoine University of Agriculture
dc.subjectCassava processing methods
dc.subjectCassava flour
dc.subjectNewala district
dc.titleThe effect of local cassava processing methods on nutritional and sensory attributes of cassava flour: a case study of Newala district
dc.typeThesis

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