ABSTRACT

Fried cassava chips made from raw and unsteeped flours from different cassava varieties (NR 8082, NR 8083, NR 8212 and "Nwaibibi") were acceptable to consumers. Analysis revealed that steeping of peeled cassava tuber in water for 48 hours reduced to a safe level, cyanide concentration in fried cassava chips. No significant difference was noticed in taste of all the samples hence cyanide concentration did not affect the taste of the fried cassava chips.

TABLE OF CONTENTS

Title page

Certification

Dedication

Acknowledgment

Table of Contents

Abstract

List of figures

List of tables

List of Appendices

Pages

CHAPTER ONE

1.0 Introduction 1

1.1 Justification of study 2

1.2 Statement of problem 2

1.3 Objective of study 3

CHAPTER TWO

2.0 Literature review 3

2.1 Origin and spread 3

2.2 Morphology and Anatomy of the storage Root 3

2.3 Harvesting 3

2.3.1 Deterioration 4

2.3.2 Storage 4

2.4 Potentials of cassava 5

2.5 Processing of cassava for industrial and food uses 5

2.6 Miscellaneous cassava food products 6

2.7 Nutritive value of cassava 7

2.8 Toxic principle in cassava 9

2.8.1 Structure and properties of cassava

cyanogenic glycosides 10

2.8.2 Changes in cyanide content of cassava tissues

as affected by plant age and variety 11

2.8.3 Physiological and Biochemical effects of cyanide

and cyanogenic glycosides 11

2.8.4 Acute and chronic effects of cyanide 12

2.8.5. Cyanide and other human diseases 12

2.9 Detoxification of cassava through processing

Techniques. 13

2.9.1 In vivo Detoxification of cyanide 15

CHAPTER THREE

3.0 Materials and methods 17

3.1 Cassava species 17

3.2 Preparation of flour 17

3.3 Preparation of dough 17

3.4 Preparation of chips 18

3.5 Frying of chips 18

3.6 Proximate Analysis 19

3.6.1 Moisture content 19

3.7 Total ash 20

3.8 Fat Deterniination 21

3.9 Crude Protein 22

3.9.1. Crude Fibre 23

3.9.2 Carbohydrate 24

3.9.3. Cyanide 24

3.9.4 Starch Analysis 25

3.9.5 Sugar determination 26

3.9.6 Sensory Evaluation 27

CHAPTER FOUR

4.0. Results and discussion 28

4.1 Proximate analysis 28

4.2 Changes in cyanide concentration during flying of chips 29

4.3 Glucose and soluble carbohydrate determination 31

4.4 Sensory evaluation 32

CHAPTER FIVE

5.0 Conclusion and Recommendations 36

References 37

Appendices 42