PRODUCTION OF CASSAVA FLOUR USING TRADITIONAL PROCESSING METHOD AND MODERN PROCESSING METHOD.
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- Recommended for : Student Researchers
- NGN 3000
ABSTRACT
The production of cassava flour by the method of traditional processing method (sun drying) and modern processing method (oven drying) was carried out using cassava sliced cubes or peeled cassava.
Indeed, the traditional Nigeria techniques of cassava flour production was studied with a view of achieving same product mechanically. Result of this studies show that the processing time can be much reduced if mechanized.
The effects of variations in the processing parameters on the productions were discussed. It was also observed that the percentage of moisture was highest in the sun drying at 18% followed by oven drying at 9%, this was due to the fact that the higher the moisture content, the longer the drying time. Also, while the optimum drying temperature varied for sun drying but it was 800c for oven drying process used respectively.
Based on the work, the colour of sun dried sample was brighter compar
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