Effect Of Preparation On The Physical Structure, Water Uptake, Starch And Cyanide Content Of "IGHU"

ABSTRACT

Ighu samples were collected from three locations (Isochi and Lokpa, Ahia State; Ugwuoba in (Enugu State). The physical, and sensory characteristics, water uptake, starch and cyanide contents were investigated. Physical parameters measured included length, width, thickness, and cluster of the dry samples. Sensory Characteristics evaluated were texture, aroma, appearance, and general acceptability, on a 9-point Hedonic scale. Result showed that the typical length, width and thickness of dry strands ranged from 5-11cm, 1.8- 2.96mm 0.59 — 1.22mm and 0.46-25cm respectively. The moisture content of the sample ranged from 7-1 1 % samples from Lokpa had highest water uptake followed by Isuochi II, Isuochi I, Ugwuoba II and Ugwuoba I in cold and hot water respectively. The starch content ranged from 6-14 mg/bOg indicating wide variation in processing method and/or varieties used. The cyanide content ranged from 5-20ppm which is safe for human consumption. Panelists preferred the creamy white samples than gray samples, hence the Ugwuoba and Isochi I samples were preferred more than the other samples.