EFFECT OF VARIOUS DRYING TEMPERATURES ON THE PROXIMATE COMPOSITION AND FUNCTIONAL PROPERTIES OF HIGH QUALITY CASSAVA

AJAYI, A (2020) EFFECT OF VARIOUS DRYING TEMPERATURES ON THE PROXIMATE COMPOSITION AND FUNCTIONAL PROPERTIES OF HIGH QUALITY CASSAVA. Global Scientific Journals, 8 (12). pp. 101-113. ISSN 2320-9186

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Abstract

The effect of various drying temperatures on the proximate composition and functional properties of High Quality Cassava Flour were investigated in this research work. The Proximate composition and functional properties were determined using standard methods. The results of the proximate composition calculated on dry weight basis showed that the moisture contents for the various dying temperature ranged from 9.90 0.23% to 10.33 0.03%, Ash contents ranged from 1.04 0.02% to 2.15 0.14%, Crude fibre ranged from 0.60 0.12% to 2.64 0.02, Fat content varied between 0.28 0.19% to 0.28 0.19%, protein contents of 4.75 0.24%, 4.53 0.18% and 3.73 0.08% were obtained for High Quality Cassava Flour dried at 800C, 1000C and 1200C respectively while the carbohydrate contents ranged from 81.91 0.04% to 83.66 0.14%. The functional Properties showed significant difference (P≤0.05) among the various drying temperature. The result of this research showed that drying temperature have great effect on both the proximate composition and functional properties of the flour

Item Type:	Article
Subjects:	Q Science > Q Science (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Chemistry
Depositing User:	Mr. Bolanle Yisau I.
Date Deposited:	01 Jun 2021 06:31
Last Modified:	01 Jun 2021 06:31
URI:	http://eprints.federalpolyilaro.edu.ng/id/eprint/1589

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