ABSTRACT
This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced, fermentation, washing of the fermented mash and dried erther sundrying or oven drying.
The sensory evaluation were carried out when the products from 4 (2) 1425 was generally accepted by the panelists but the most parameters considered during evaluation were taste, colour, odour, mouth feel, texture. The proximate analysis of the analysis of the ash content, protein, moisture, carbohydrate, cyanide content was carried out. In order to conter on the fufu a long shelf- life, good consumer appeal and improved hygiene status (fliRo 1988) The granulation, drying and milling were considered as necessary operational extension to the mechanized process.
TABLE OF CONTENTS
COVER PAGE
ABSTRACT
ACKNOWLEDGEMENT
DEDICATION
TABLE OF CONTENT
LIST OF TABLES
LIST OF FIGURES
CHAPTER ONEINTRODUCTION
CHAPTER TWOLITRATURE REVIEW
2.1.0CASSAVA (Historical Ground)
2.1.1CASSAVE (Botanical Nomendature)
2.1.2CASSAVA (Production $ Trade)
2.1.3Cassava cultuatn
2.1.4Climatic conditions
2.1.5Harvesting
2.1.6Diseases and pests
2.1.7Varieties
2.1.8Toxicity in cassava
2.1.9Deteriorating of cassava roots
2.2.0Storage of cassava roots.
2.2.1Use of cassava in the human diet
2.2.2MAIN CONSTITUENTS AND NUTRITIONAL VALUE
2.2.3FOOD PRODUCTS FROM WHOLE CASSAVA
ROOT
2.2.4FERMENTED CASSAVA PRODUCTS
2.2.5CASSAVA REFUSE OR WASTE
2.2.6 Production of cassava flour and fufu preparation by a mechanical process by using the above flow chart.
CHAPTER THREE
3.1.0MATERIALS AND METHODS
3.2.0OTHER MATERIALS USED
3.2.1FUFU MASH PREPARATION
PH
Acidity
Cyanide content
Moisture content
Fat content determination
Sensory evaluation
Proximate.
CHAPTER FOUR
Results and Discussion.
CHAPTER FIVE
Conclusion
