Effect Of Proofing Time On The Hydrogen Cyanide Content Of High Quality Cassava Flour (Hqcf)- Wheat (Triticun, Aestivuin) Flour Composite Dough
ABSTRACT
The effect of proofing time (40 to 80 minutes) on the Hydrogen cyanide content of 1-ugh quality Cassava flour-Wheat flour composite dough. and on the sensory attributes of deep fat fried doughnuts produced from the 1-ugh quality cassava Flour-wheat flour blends was investigated. Improved cas sa\a varieties TME 419. TMS 0581, TMS 1632. NR 8082 and TMS 871 64 \ crc used and the level of High quality cassava flour substitution to wheat flour varied from 10 to 30%. The cyanide content was evaluated using the alkaline picrate method. while sensory evaluation as conducted using 20 semi-trained panellists. The hydrogen cyanide content of samples analysed ranged from 2.04 ppm to 20.2ppm. The results of residual cyanide showed that the cyanide content of' the dough samples decreased as the proofing time increased. Sensory attributes (Taste. Color. Texture. Flavour. Aroma and general acceptability) were evaluated ,samples were not significant at (P<0.05).Analvsis of variance was carried out using Statistical program for Social Sciences .SPSS software version 21 to determine acceptance level. This study has shown the effect of proofing on HCN content of high quality Cassava flour-Wheat composite dough prior to deep fat Irving. >
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UMANZE, C (2021). Effect Of Proofing Time On The Hydrogen Cyanide Content Of High Quality Cassava Flour (Hqcf)- Wheat (Triticun, Aestivuin) Flour Composite Dough. Repository.mouau.edu.ng: Retrieved Nov 24, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-proofing-time-on-the-hydrogen-cyanide-content-of-high-quality-cassava-flour-hqcf-wheat-triticun-aestivuin-flour-composite-dough-7-2
CHIBUZOR, UMANZE. "Effect Of Proofing Time On The Hydrogen Cyanide Content Of High Quality Cassava Flour (Hqcf)- Wheat (Triticun, Aestivuin) Flour Composite Dough" Repository.mouau.edu.ng. Repository.mouau.edu.ng, 25 Nov. 2021, https://repository.mouau.edu.ng/work/view/effect-of-proofing-time-on-the-hydrogen-cyanide-content-of-high-quality-cassava-flour-hqcf-wheat-triticun-aestivuin-flour-composite-dough-7-2. Accessed 24 Nov. 2024.
CHIBUZOR, UMANZE. "Effect Of Proofing Time On The Hydrogen Cyanide Content Of High Quality Cassava Flour (Hqcf)- Wheat (Triticun, Aestivuin) Flour Composite Dough". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 25 Nov. 2021. Web. 24 Nov. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-proofing-time-on-the-hydrogen-cyanide-content-of-high-quality-cassava-flour-hqcf-wheat-triticun-aestivuin-flour-composite-dough-7-2 >.
CHIBUZOR, UMANZE. "Effect Of Proofing Time On The Hydrogen Cyanide Content Of High Quality Cassava Flour (Hqcf)- Wheat (Triticun, Aestivuin) Flour Composite Dough" Repository.mouau.edu.ng (2021). Accessed 24 Nov. 2024. https://repository.mouau.edu.ng/work/view/effect-of-proofing-time-on-the-hydrogen-cyanide-content-of-high-quality-cassava-flour-hqcf-wheat-triticun-aestivuin-flour-composite-dough-7-2