标题：Effect of processing on the Chemical Composition and Sensory Evaluation of White Cassava (TME 419) Manihotutilissima and Improved Yellow Cassava (TMS 01/1368) Manihot palmate Varieties.
期刊名称：International Journal of Innovative Research in Science, Engineering and Technology
印刷版ISSN：2347-6710
电子版ISSN：2319-8753
出版年度：2017
卷号：6
期号：11
页码：21566
DOI：10.15680/IJIRSET.2017.0611086
出版社：S&S Publications
摘要：There is a global drive for promotion of indigenous foods and feed stuffs as a means of dietarydiversification, in meeting dietary needs of the people, living in the traditional lifestyle. This study therefore, assessesthenutrient composition and effect of processing methods on nutrient content and contribution of some diets preparedfrom cassava. Fresh yellow root cassava, (TMS 01/1368) and white cassava (TME 419), freshly harvested from theexperimental farm of National Root Research Institute Umudike, Umuahia, AbiaState, Nigeria, were processed intovarious products (garri, wet abacha and dried abacha). Proximate, mineral, vitamin and anti-nutrient compositions ofthe raw and processed cassava samples were determined using standard methods. Sensory evaluation was also carriedout to establish the level of acceptability of the new improved yellow cassava over the white cassava using parameterssuch as;taste, aroma, texture, colour and general acceptability. Nutrient composition of the products ranged from;Moisture(11.76% -82.54%), Dry matter (17.47% - 85.15%), Crude protein (0.29% - 1.72%), Crude fibre (0.68% -2.46%), Crude lipid (0.64% - 0.99%), Carbohydrate (12.81% - 83.28%), Energy (62.80% - 340.66%), Phosphorus(10.17 - 131.04 mg/100g), Potassium (246.51-359.12 mg/100g), Vitamin C (14.22-34.86 mg/100g), Vitamin A (49.24-200.82). Anti-nutrient compositions were; Cyanide (8.97-43.84 mg/kg), Alkaloid (0.05-0.46 mg/100g) and Tannin(0.23-0.58 mg/100g). Yellow cassava had greater proportion of nutrients; protein(2.42%),calcium(140.85mg/100g),phosphorus(135.34mg/100g), potassium(370.52mg/100g), vitaminC(39.63mg/100g) andvitaminA(251.89) with low cyanide(34.17mg/g) in relation to the whitecassava,(Protein,2.32%,Calcium.128.11mg/100g,Phosphorus.133.21mg/100g, Potassium.365.13mg/100g, VitaminC35.84mg/100g, VitaminA 165.12mg/100g and Cyanide 56.10mg/100g respectively).The result of this study showedthat the new improved yellow cassava had higher nutritional qualities butreduced acceptance than the whitecassava.Consumption of yellow cassava should be encouraged because of its great nutritional advantage over the whitecassava.
关键词：Yellow cassava; White cassava; processing method; nutritive value; Organoleptic
