| dc.description.abstract | A study was carried out to determine the effect of temperature of dehydration on the
total cyanide content of cassava, evaluate the keeping quality of cassava flour so
produced and to investigate the possibilities of incorporating the cassava flour into
some common Kenyan foods.
It was found that sun-drying, solar-drying and air drying at 30'C all resulted in
higher percent total cyanide reduction than air drying at temperatures of either 40 or
60'C.
The keeping quality of the cassava flour was evaluated by storing at ambient
temperatures and at 3TC. The flour was packaged in kraft paper and polythene
bags. Storage at 3TC resulted in large reductions in moisture, total cyanide and blue
value index in both types of packages. There was, however, a definite increase in
non-enzymatic browning, which was more prominent in the flour packaged in
polythene bags than in that packaged in kraft paper bags. These changes were much
less pronounced during storage at ambient temperatures, than during storage at
3TC.
It was found that cassava flour could be favourably incorporated into the Kenyan
foods "ugali", "mandazi" and "uji". In "ugali" levels of only upto 20% gave
acceptable products, while with "mandazi" and "uji", levels of upto 50% could be
tolerated. However at these high levels of substitution.the sensory attributes texture
general appearance and overall acceptability were significantly reduced. | en |
