ABSTRACT

Effects of cooking time and peeling of cassava tubers parboiled for "ighu" oroduction on cyanide and starch contents were investigated. The cassava tubers (TMS 30572) were cooked with the peels and without the peels for 15, 25 and 60 minutes respectively. The boiled sample were sun-dried. Cyanide and starch contents of the samples were assayed for. Results showed that at 15 minutes of cooking, there was 19.50% starch and 10.02mg/bOg HCN in the unpeeled sample and 18.77% starch and 7.12mg/bOg HCN in the peeled sample. At 25 minutes of cooking, starch and cyanide contents reduced to 19.15% and 6.90mg/lOU HCN in the unpeeled sample; and 18.01/o starch 18.28% and 5.79mg/bOg HCN in the peeled sample. 18.90% starch, 6.68mg/bOg HCN in the unpeeled sample and starch, 3.12mg/bOg HCN in the peeled sample were obtained a2ter 60 minutes of cooking. The level of cyanide in the parboiled cassava tubers are higher than published safe level in the literature.

TABLE OF CONTENTS

page

Title page

Certification ii

Dedication iii

Acknowledgement iv

Table of contents v

List of Tables vU

List of Figures viH

Abstract ix

CHAPTER 1

1.0 Introduction... ... 1

1.1 Statement of problem ... 3

1.2 Justification of the study... 4

1.4 Objective of study... ... 4

CHAPTER 2

2.0 Literature review... 5

2.1 Cassava processing and utilization... 5

2.2 Processing effects on nutrients... ... 11

2.3 Starch and Heat... . 13

V

CHAPTER 3

3.0 Materials and Methods 16

3.1 Material 16

3.2 Methods 16

3.2.1 Processing of cassava roots 16

3.3.2 Proximate analysis... 17

3.2.2.1 Moisture content determination 17

3.2.2.2 Ash content determination 17

3.2.2.3 Crude fibre determination 17

3.2.3 Starch determination 17

3.2.4 Hydrogen cyanide determination 18

3.2.5 Statistical Analysis 18

CHAP1ER FOUR

4.0 Results and Discussion 20

4.1 Proximate analysis 20

4.2 Starch content 20

4.3 Hydrogen cyanide Content 22

CHAPTER FIVE

5.0 Conclusion and Recommendation... 25

References

Appendix