Effect of different Processing Conditions on Quality of Cassava.
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Date
2021
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Publisher
Croatian Journal of Food Science and Technology (CJFST).
Abstract
Sweeteners play a vital role in the food industry serving either as preservative
or as addition to consumables. The high intake of sweetener brought about
production of artificially synthesized sweetener which has, in turn, given a
reason of concern for health on a long term. Cassava is one of the mostly
cultivated crops in Nigeria with cassava possessing the highest level of starch
compared to other crops. This research explores the abundance of cassava,
converting its starch into sweetener (glucose). An extraction test rig was
developed as part of the study to extract sweetener from cassava. A 2x3x3
factorial experiment was used to carry out the experiment and the factors
considered were cassava varieties (Manihot dulcis and Manihot palmatal),
delay period (15, 30 and 45 minutes) and quantity of starch (1, 2 and 4 kg). The
SPSS 20.0 was used to carry out the Analysis of Variance (ANOVA) for the
measured parameters. The sugar concentration analysis carried out on the
cassava sweetener (Manihot dulcis) and (Manihot palmatal), gave values 13.02
and 17.57 mg/mL, respectively which were in line with the established
cassava sweetener with value of 12.43 mg/mL. The ANOVA showed the
interactive effect of cassava variety, delay period and quantity of starch on the
nutritional composition of the sweetener on a 5% confidence level. The result
revealed the highest extraction efficiency of which full hydrolysis for cassava
variety (Manihot palmatal), 45minutes delay period and 2 kg quantity of starch
compared with cassava variety (Manihot dulcis) 45 minutes delay period and
2 kg quantity of starch that gave the extraction efficiency of 76.93% and
78.03%, respectively. In nutritional value and sugar concentration comparison,
the cassava sweetener obtained gave values closer to the established cassava
sweetener and, as such, is a proper replacement for artificial sweetener
Description
Keywords
sweeteners glucose cassava concentration synthesized
Citation
*Sunmonu, M. O*., Sanusi, M.S & Lawal, H.O. (2021).Effect of different Processing Conditions on Quality of Cassava. Croatian Journal of Food Science and Technology (CJFST). 13 (1); 20-27, Published by Faculty of Technology, Josip Juraj Strossmayer University of Technology, Osijek, Croatia. http://www.ptfos.unios.hr/novicjfst/index.php/2021/06/09/croat-j-food-sci-technol-2020-13-1/