Prelimin4ry Investigation Of Croquettes Produced From Yellow Cassava Roots Varieties (Umucass 36, 37, 38)

ABSTRACT

Croquettes were made from the yellow root cassava varieties, Umucass 36 (TMS 01/1368), Urnucass 37 (TMS 01/1412) and Umucass 38 (TMS 01/1371). The yellow cassava roots varieties were sorted, washed, peeled, grated and dewatered properly and used to produce cassava croquettes. Proximate analysis, sensory evaluation and vitamin A composition were carried out on the cassava croquettes. The fresh yellow raw cassava roots were also determined. The proximate composition of the fresh yellow raw cassava roots ranged for moisture from 10.60-12.77%, ash 1.56-2.11%, fibre 1.86-2.69%, fat 0.94-1.97%, and vitamin A 2.29-3.26% and for the cassava croquette ranged for moisture content from 7.92-8.20%, ash 1.57-1.63%, fibre 1.31-1.42%, fat 7.04-7.81%, protein 8.05-8.14%, carbohydrate 72.9- 74.1%, and vitamin A 1.00-1.42%. There were no significant differences (p in their sensory analysis.