EFFECT OF DRYING METHODS AND PRODUCTION PROCESS ON THE QUALITY PARAMETERS OF UNFERMENTED CASSAVA FLOUR

Abstract

and nutritional value. Two different drying methods were tested to determine its quality requirements and
the effect of the drying methods used. Investigations into the effects of drying methods and production
process on the quality parameters of Unfermented Cassava Flour revealed that there is a significant
difference in the flour composition by percent dry weight. The quality parameters investigated were
Moisture Content, Protein Content, Ash Content, Fat Content, Carbohydrate Content and Fibre Content.
Results obtained showed that flour obtained using NCAM kerosene fired batch dryer (Sample A) has a
mean Moisture Content 10.03%, Protein Content 0.14%, Ash Content 1.08%, Fat Content 0.6%, Fibre
Content 1.69%, Carbohydrate Content 79.85% and HCN 14.03 mg/kg while cassava flour obtained using
sun drying (Sample B) has a mean moisture Content 11.64%, Protein Content 0.13%, Ash Content 4.47%,
Fat Content 2.06%, Fibre Content 3.85%, Carbohydrate Content 80.33% and HCN 14.62 mg/kg. The
result of product from NCAM kerosene fired batch dryer conforms to the Nigerian Industrial Standard.
This indicates that NCAM kerosene fired dryer dries crop faster and performs better when compared to
the sun drying method.