Production and Evaluation of Selected Chemical Properties of Some Fermented Chemically Peeled Yellow-Fleshed Cassava Products

Abstract

Cassava (Manihot esculenta Crantz) has varying sizes and shapes leading to difficulty in peeling mechanization. This study was carried out to investigate the effect of chemical peeling on some chemical properties of some fermented yellow- fleshed cassava roots products. Cassava roots (IITA-TMS-IBA070593) were dipped in 15% NaOH solution (96oC, 5 minutes), softened peels were removed by brushing under running water and neutralized with 3% citric acid solution or with sharp stainlesssteel knife. Batches of peeled roots were fermented into gari or fufu. Some quality characteristics of the peeled roots and products were determined. Gari produced had sodium content of 40.91 or 41.47mg/100g respectively for knife or chemically peeled cassava. Ca and P contents increased in gari but were lower in fufu. Percentage carotenoid retention were 62.62% and 70.21% for gari and 47.89% and 58.53% for fufu. Chemical peeling had no adverse effects on quality characteristics of gari and fufu produced.