Influence of Drying Methods on Flour Quality and Cyanide Content of Cassava Root Tuber

Tamiru Kasaye Atlaw

doi:doi:10.11648/j.ijnfs.20180704.15

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Influence of Drying Methods on Flour Quality and Cyanide Content of Cassava Root Tuber

Tamiru Kasaye Atlaw

Published in International Journal of Nutrition and Food Sciences (Volume 7, Issue 4)

Received: 17 July 2018 Accepted: 7 August 2018 Published: 22 August 2018

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Abstract

The aim of this particular work was to study effect of different drying methods on the quality attributes of cassava flour focusing on physico-chemical properties (moisture, water activity, p^H and titratable acidity), functional properties (water and oil absorption capacity, bulk density, foaming capacity and stability) and also antinutritional factor specially cyanide content in dried cassava tuber. Losses were determined in flours after drying of slices. Prior to drying, samples were washed with clean water to remove adhering soil and other undesirable materials. The samples were sorted and hand-peeled using clean, sharp knives and then sliced into sizes of 2 to 2.5cm in thickness. Drying methods like tray drying, oven drying and sun drying were investigated. The physico-chemical properties were 11.45, 9.67, 9.23 of moisture content, 0.59, 0.54, 0.48 of water activity, 6.55, 6.74, 6.92 of p^H, 2.35, 2.36, 2.33 of titratable acidity for tray dried, oven dried and sun dried cassava flours respectively using different drying time. The low moisture observed for all prepared cassava flours is a good indicator of their potential to have longer shelf life. All prepared flours predict lower water activity (< 0.5). These shows using these drying methodologies and the respective drying time of the prepared flours were safe from microbial growth during storage time. The functional properties were 0.58, 0.55, 0.49g/ml, 0.64, 0.78, 0.65ml/g, 2.11, 2.03, 1.85ml/g, 2.45, 2.73, 2.55%, and 2.34, 2.13, 1.97% of bulk density, water absorption capacity, oil absorption capacity, foam capacity and foam stability for tray dried, oven dried and sun dried cassava flours respectively. Sun dried cassava flour samples shows a lower cyanide content whereas tray dried cassava flour samples had a good functional property.

Published in	International Journal of Nutrition and Food Sciences (Volume 7, Issue 4)
DOI	10.11648/j.ijnfs.20180704.15
Page(s)	142-147
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2018. Published by Science Publishing Group

Keywords

Functional Properties, Phsico-chemical, Oven Drying, Sun Drying, Tray Drying

References

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[7]	Eke, J., Achinewhu, S. C., Sanni, L., Barimalaa, I. S., & Dixon, M. B. 2007. Seasonalvariations in the chemical and functional properties of starches from local andimproved cassava varieties in high rainfall region of Nigeria. Journal of Food, Agriculture & Environment, 5 (3&4 ): 36-42.
[8]	Elias, M., & Mikey, D. 2001. Traditional management of Morphological and geneticdiversity by the Makushi Amerindians (Guyana, South America) Perspective for onform conservation of crop genetic resources. Euphytica,, 120 (1): 143 – 157.
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[13]	Oladele, A. K., and Aina, J. O. (2007). Chemical composition and functional properties of flour from two varieties of figernut (Cyperus esculentus). African Journal of Biotechnology, 6(21):2473-2476.
[14]	Pearson, D. A. 1976. The Chemical Analysis of Foods. 7th ed. Churchill Livingstone, Edingburgh.
[15]	Udensi, E. A., Oselebe, H. O., Iweala, O. O. (2008). The Investigation of Chemical Composition and Functional Properties of Water Yam (Dioscorea alata): Effect of Varietal Differences. Pakistan J. of Nutrition 7: 342-344.
[16]	Udensie. A. and Okoronkwo (2006). Effects of fermentation and germination on the physicochemical properties of Mucuna cochinchinensis protein isolate. African Journal of Biotechnology Vol. 5 (10), pp. 896-900.

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APA Style

Tamiru Kasaye Atlaw. (2018). Influence of Drying Methods on Flour Quality and Cyanide Content of Cassava Root Tuber. International Journal of Nutrition and Food Sciences, 7(4), 142-147. https://doi.org/10.11648/j.ijnfs.20180704.15

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ACS Style

Tamiru Kasaye Atlaw. Influence of Drying Methods on Flour Quality and Cyanide Content of Cassava Root Tuber. Int. J. Nutr. Food Sci. 2018, 7(4), 142-147. doi: 10.11648/j.ijnfs.20180704.15

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AMA Style

Tamiru Kasaye Atlaw. Influence of Drying Methods on Flour Quality and Cyanide Content of Cassava Root Tuber. Int J Nutr Food Sci. 2018;7(4):142-147. doi: 10.11648/j.ijnfs.20180704.15

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@article{10.11648/j.ijnfs.20180704.15,
  author = {Tamiru Kasaye Atlaw},
  title = {Influence of Drying Methods on Flour Quality and Cyanide Content of Cassava Root Tuber},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {7},
  number = {4},
  pages = {142-147},
  doi = {10.11648/j.ijnfs.20180704.15},
  url = {https://doi.org/10.11648/j.ijnfs.20180704.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20180704.15},
  abstract = {The aim of this particular work was to study effect of different drying methods on the quality attributes of cassava flour focusing on physico-chemical properties (moisture, water activity, pH and titratable acidity), functional properties (water and oil absorption capacity, bulk density, foaming capacity and stability) and also antinutritional factor specially cyanide content in dried cassava tuber. Losses were determined in flours after drying of slices. Prior to drying, samples were washed with clean water to remove adhering soil and other undesirable materials. The samples were sorted and hand-peeled using clean, sharp knives and then sliced into sizes of 2 to 2.5cm in thickness. Drying methods like tray drying, oven drying and sun drying were investigated. The physico-chemical properties were 11.45, 9.67, 9.23 of moisture content, 0.59, 0.54, 0.48 of water activity, 6.55, 6.74, 6.92 of pH, 2.35, 2.36, 2.33 of titratable acidity for tray dried, oven dried and sun dried cassava flours respectively using different drying time. The low moisture observed for all prepared cassava flours is a good indicator of their potential to have longer shelf life. All prepared flours predict lower water activity (< 0.5). These shows using these drying methodologies and the respective drying time of the prepared flours were safe from microbial growth during storage time. The functional properties were 0.58, 0.55, 0.49g/ml, 0.64, 0.78, 0.65ml/g, 2.11, 2.03, 1.85ml/g, 2.45, 2.73, 2.55%, and 2.34, 2.13, 1.97% of bulk density, water absorption capacity, oil absorption capacity, foam capacity and foam stability for tray dried, oven dried and sun dried cassava flours respectively.  Sun dried cassava flour samples shows a lower cyanide content whereas tray dried cassava flour samples had a good functional property.},
 year = {2018}
}

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TY  - JOUR
T1  - Influence of Drying Methods on Flour Quality and Cyanide Content of Cassava Root Tuber
AU  - Tamiru Kasaye Atlaw
Y1  - 2018/08/22
PY  - 2018
N1  - https://doi.org/10.11648/j.ijnfs.20180704.15
DO  - 10.11648/j.ijnfs.20180704.15
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 142
EP  - 147
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20180704.15
AB  - The aim of this particular work was to study effect of different drying methods on the quality attributes of cassava flour focusing on physico-chemical properties (moisture, water activity, pH and titratable acidity), functional properties (water and oil absorption capacity, bulk density, foaming capacity and stability) and also antinutritional factor specially cyanide content in dried cassava tuber. Losses were determined in flours after drying of slices. Prior to drying, samples were washed with clean water to remove adhering soil and other undesirable materials. The samples were sorted and hand-peeled using clean, sharp knives and then sliced into sizes of 2 to 2.5cm in thickness. Drying methods like tray drying, oven drying and sun drying were investigated. The physico-chemical properties were 11.45, 9.67, 9.23 of moisture content, 0.59, 0.54, 0.48 of water activity, 6.55, 6.74, 6.92 of pH, 2.35, 2.36, 2.33 of titratable acidity for tray dried, oven dried and sun dried cassava flours respectively using different drying time. The low moisture observed for all prepared cassava flours is a good indicator of their potential to have longer shelf life. All prepared flours predict lower water activity (< 0.5). These shows using these drying methodologies and the respective drying time of the prepared flours were safe from microbial growth during storage time. The functional properties were 0.58, 0.55, 0.49g/ml, 0.64, 0.78, 0.65ml/g, 2.11, 2.03, 1.85ml/g, 2.45, 2.73, 2.55%, and 2.34, 2.13, 1.97% of bulk density, water absorption capacity, oil absorption capacity, foam capacity and foam stability for tray dried, oven dried and sun dried cassava flours respectively.  Sun dried cassava flour samples shows a lower cyanide content whereas tray dried cassava flour samples had a good functional property.
VL  - 7
IS  - 4
ER  -

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Author Information

Tamiru Kasaye Atlaw

Department of Food Engineering, College of Engineering, Debre Berhan University, Debre Berhan, Ethiopia

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Tamiru Kasaye Atlaw. (2018). Influence of Drying Methods on Flour Quality and Cyanide Content of Cassava Root Tuber. International Journal of Nutrition and Food Sciences, 7(4), 142-147. https://doi.org/10.11648/j.ijnfs.20180704.15

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ACS Style

Tamiru Kasaye Atlaw. Influence of Drying Methods on Flour Quality and Cyanide Content of Cassava Root Tuber. Int. J. Nutr. Food Sci. 2018, 7(4), 142-147. doi: 10.11648/j.ijnfs.20180704.15

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AMA Style

Tamiru Kasaye Atlaw. Influence of Drying Methods on Flour Quality and Cyanide Content of Cassava Root Tuber. Int J Nutr Food Sci. 2018;7(4):142-147. doi: 10.11648/j.ijnfs.20180704.15

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@article{10.11648/j.ijnfs.20180704.15,
  author = {Tamiru Kasaye Atlaw},
  title = {Influence of Drying Methods on Flour Quality and Cyanide Content of Cassava Root Tuber},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {7},
  number = {4},
  pages = {142-147},
  doi = {10.11648/j.ijnfs.20180704.15},
  url = {https://doi.org/10.11648/j.ijnfs.20180704.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20180704.15},
  abstract = {The aim of this particular work was to study effect of different drying methods on the quality attributes of cassava flour focusing on physico-chemical properties (moisture, water activity, pH and titratable acidity), functional properties (water and oil absorption capacity, bulk density, foaming capacity and stability) and also antinutritional factor specially cyanide content in dried cassava tuber. Losses were determined in flours after drying of slices. Prior to drying, samples were washed with clean water to remove adhering soil and other undesirable materials. The samples were sorted and hand-peeled using clean, sharp knives and then sliced into sizes of 2 to 2.5cm in thickness. Drying methods like tray drying, oven drying and sun drying were investigated. The physico-chemical properties were 11.45, 9.67, 9.23 of moisture content, 0.59, 0.54, 0.48 of water activity, 6.55, 6.74, 6.92 of pH, 2.35, 2.36, 2.33 of titratable acidity for tray dried, oven dried and sun dried cassava flours respectively using different drying time. The low moisture observed for all prepared cassava flours is a good indicator of their potential to have longer shelf life. All prepared flours predict lower water activity (< 0.5). These shows using these drying methodologies and the respective drying time of the prepared flours were safe from microbial growth during storage time. The functional properties were 0.58, 0.55, 0.49g/ml, 0.64, 0.78, 0.65ml/g, 2.11, 2.03, 1.85ml/g, 2.45, 2.73, 2.55%, and 2.34, 2.13, 1.97% of bulk density, water absorption capacity, oil absorption capacity, foam capacity and foam stability for tray dried, oven dried and sun dried cassava flours respectively.  Sun dried cassava flour samples shows a lower cyanide content whereas tray dried cassava flour samples had a good functional property.},
 year = {2018}
}

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TY  - JOUR
T1  - Influence of Drying Methods on Flour Quality and Cyanide Content of Cassava Root Tuber
AU  - Tamiru Kasaye Atlaw
Y1  - 2018/08/22
PY  - 2018
N1  - https://doi.org/10.11648/j.ijnfs.20180704.15
DO  - 10.11648/j.ijnfs.20180704.15
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 142
EP  - 147
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20180704.15
AB  - The aim of this particular work was to study effect of different drying methods on the quality attributes of cassava flour focusing on physico-chemical properties (moisture, water activity, pH and titratable acidity), functional properties (water and oil absorption capacity, bulk density, foaming capacity and stability) and also antinutritional factor specially cyanide content in dried cassava tuber. Losses were determined in flours after drying of slices. Prior to drying, samples were washed with clean water to remove adhering soil and other undesirable materials. The samples were sorted and hand-peeled using clean, sharp knives and then sliced into sizes of 2 to 2.5cm in thickness. Drying methods like tray drying, oven drying and sun drying were investigated. The physico-chemical properties were 11.45, 9.67, 9.23 of moisture content, 0.59, 0.54, 0.48 of water activity, 6.55, 6.74, 6.92 of pH, 2.35, 2.36, 2.33 of titratable acidity for tray dried, oven dried and sun dried cassava flours respectively using different drying time. The low moisture observed for all prepared cassava flours is a good indicator of their potential to have longer shelf life. All prepared flours predict lower water activity (< 0.5). These shows using these drying methodologies and the respective drying time of the prepared flours were safe from microbial growth during storage time. The functional properties were 0.58, 0.55, 0.49g/ml, 0.64, 0.78, 0.65ml/g, 2.11, 2.03, 1.85ml/g, 2.45, 2.73, 2.55%, and 2.34, 2.13, 1.97% of bulk density, water absorption capacity, oil absorption capacity, foam capacity and foam stability for tray dried, oven dried and sun dried cassava flours respectively.  Sun dried cassava flour samples shows a lower cyanide content whereas tray dried cassava flour samples had a good functional property.
VL  - 7
IS  - 4
ER  -

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