SUN DRYING TECHNIQUE FOR REDUCTION OF MOISTURE AND CYANIDE IN CASSAVA CHIPS

Abstract

Cassava is a rich source of carbohydrate and one of the major source of calories in the African Continent mostly Nigeria. However, its consumption has decline because it poses food safety risks due to high anti-nutritive factor known as cyanide when it is exposed to microbial contamination. This research deals with the reduction of the effect of cyanide and moisture content in the cassava chips using conventional technique to reduce the risk of its consumption. Sample preparation: Several varieties of fresh Cassava (Manihotesculenta Crantz, Euphorbiaceae) namely NR87184 (A), TME419 (B), TMS-96/1632 (C), NR-8208 (D), and IITA TMS-1BA50395 (E) which are labeled by A, B, C, D and E respectively were purchased at 12 months maturity age at Ebrifo, Ijomi and Oghareki, Oghara, Delta State. The moisture and cyanide contents present in the cassava chips were obtained daily for 5 days from 10:00 am to 5:00 pm local time. It was deduced that an increase in the duration of drying will reduce the moisture and cyanide content present in the cassava chips. Also, the drying rate had a great effect on the moisture content of the of cassava chips.