Effects of Processing on the Yield and Physico-chemical Properties of Cassava Products

摘要

Freshly harvested cassava(Manihot esculenta) roots were processed into selected products( gari, 'pupuru', 'Lafun', chips and starch) using unit operations such as peeling, washing, cutting, grating, dewatering(fermentation), smoking, granulated roasting(garifying), milling, packaging). The effects of processing on the yield and phsico-chemical properties of the products were investigated. The results showed that peeling accounted for about 22 percent loss, grating and dewatering operations resulted in over 25 percent loss. Peeling, dewatering and various drying operations resulted in the detoxification of the products, also moisture contents and pH of the products were reduced. The final yields stood at 22.60 percent, 31.80 percent, 40.50 percent, 50.60 percent and 57.20 percent for starch, gari, 'pupuru', 'lafun' and chips respectively. The protein contents of the products ranged between 1.60 percent and 2.80 percent. The moisture contents ranged between 8.50 percent and 10.60 percent for all the products. The processing operations affected the yield and the physico- chemical properties of the cassava products. Cassava processors should take precautionary measures to reduce wastage thereby increasing the yield and returns for their labour.