Hydration Kinetics of Cassava Chips

Cassava roots from NR8083 were chipped into circular, semi-circular (5.0 mm thick and diameter of 40 mm), rectangular (5.0 mm x 10 x 63.5 mm) and cube (5 x 5 x 5 mm) shapes and sun-dried on a flat palm frond basket (1.037 m x 0.33 m), placed on 1.0 m height respectively at a loading rate of 7 kg/m2. The drying characteristics of these samples were evaluated, while the hydration kinetics of the chips was studied using Peleg’s model. The circular shaped chips lost moisture faster than others. This was followed by the semi-circular shaped samples, while the rectangular shaped samples lost the least at any time. The result also shows that the circular shaped chips absorbed the highest quantity of water, while the cube shaped ones absorbed the least. The estimated parameters of linear regression analysis show high coefficient of determination (r2 = 0.760-0.865) indicating that Peleg’s model adequately described the rate of water uptake of the different shapes of cassava chips at room temperature. A significant (p<0.05) linear relationship was found to exist between the soaking time and water uptake. For production of dried cassava chips, the fresh cassava should be sliced in circular form so as to reduce drying and hydration time

Comparative Evaluation of Gari Samples Produced from Fresh Cassava Roots and Dried Cassava Chips.

Gari was produced from fresh cassava roots and dried cassava chips from four cassava cultivars; (TMS 98/2101, TMS 97/4779, TMS 91/02324 and NR87184). The gari samples were analyzed for chemical properties and sensory qualities. Results showed that gari obtained from the chips compared favourably with gari obtained from fresh cassava roots in terms of the protein, carbohydrate and energy content. However, the HCN content of gari samples from dry chips was significantly lower than (p< 0.05) the HCN of gari from fresh roots. The result also revealed a significant reduction in HCN content of gari produced with addition of oil and also significant increase in the energy content. Sensory evaluation result indicated that gari from fresh cassava roots was preferred more byconsumers than gari processed from the dried chips. The white gari from TMS 98/2101 produced most preferred ‘eba’ (gari dough) while the dough made from yellow gari processed from TMS97/4779 was preferred

Evaluation of the Dehulling Efficiency of Soybean Using Attrition and Rice Milling Machines

A process for mechanical dehulling of soybean was developed. Soybean seeds were soaked in boiling water (100oC) for 5, 10, 15, 20 and 25 minutes respectively. The soaked seeds attained a moisture content of 17 – 24%, so as to facilitate dissolution of the gum layer, which bound theseed coats to the endosperm. Conditioned seeds were dehulled in the huller section of commercial rice milling machine and attrition milling machine. A dehulling efficiency (e) value of 55%, which corresponded to anextraction yield (E) of 44% was achieved using the huller section of a commercial rice milling machine, while 90% dehulling efficiency (e), corresponding to an extraction yield (E) of 72%

Abacha making qualities of selected cassava varieties

‘Abacha’ of three different thickness, 0.8, 1.0 and 1.6mm was prepared from four varieties of cassava, 91/02324, 97/4779, 98/2101 and NR 87184. The varietal effects on the length of the ‘abacha’ per thickness as well as the yield were analyzed. The HCN, the proximate composition, length of the ‘abacha’ shreds and sensory qualities were evaluated. The effect of drying methods on the quality of ‘abacha’ wasalso determined. Results showed that the proximate composition of ‘abacha’ from the varieties ranged 8.32-8.46% for moisture, 2.38-3.87% ash, 0.54-0.82% fibre, 0.44-0.87% fat, 1.42-1.75% protein, 83.88-85.15% for carbohydrate and 325.39-333.12KJ/100g energy content. Variety 97/4779 had the highest yield. The sun dried‘abacha’ had lower HCN content (8.44-10.00%) than the freshly made ‘abacha’ (15.25-15.95%). For long term consumption of fresh ‘abacha’, the soaking time should be extended beyond 12hrs before washing to prevent HCN toxicity. Sensory evaluation results showed that sun-dried‘abacha’ sample was preferred to oven dried samples. Variety 91/02324 having 0.8mm thickness was preferred in terms of appearance and mouth-feel while 98/2101 of 0.8mm thickness was preferred in taste and general acceptability

Physical and Chemical Properties of Some Selected Rice Varieties in Ebonyi State

Physical and chemical properties of nine rice varieties grown and processed in Ebonyi State were studied. Average length and width of the tested varieties ranged between 6.31 and 7.63mm and 2.04 to 2.28mm respectively. All the grains are long grain but, Afikpo mars had the longest grain length of 7.63mm while kpurukpuru had the least grain length of 6.31mm. The length/width ratio for Afikpo mars 3.74 was the highest, and IR8 Izzi 2.87 was the lowest.The nine rice varieties tested had translucent grain except Awilo Ikwo , Faro 15 Izzi and Kpurukpuru Afikpo which had opaque grains. The appearance of Awilo Ikwo, Mars Izzi and Afikpo mars were very good, IR8 Ngbo rice was fair. Size and shape of all the varieties tested were long slender except IR8 Izzi rice and IR8 Ngbo. Ash, Moisture and Fat content of the varieties ranged from 0.80 to 2.40%, 2.02 to 2.23% and 7.6 to 12.2% respectively. Protein content of the varieties ranged from 7.86 to 9.48%. The highest and lowest found in kpurukpuru Afikpo and Mars Afikpo rice respectively. All the varieties tested had protein content of more than the recommended standard (7%) of protein. Vitamin B content; thiamine (B1), Riboflavin (B2) and Niacin (B3) contents ranged from 0.17 to 0.24mg, 0.23 to 0.29mg and 1.60 to 1.81mg respectively. Zinc content of the tested varieties ranged from 6.48 to 9.81mg/100g with the highest (9.81mg/100g) found in Awilo Ikwo rice and Kpurukpuru Afikpo rice respectively. Iron and calcium contents of the varieties range from 0.94 to 1.21mg/100g and 1.00 to 1.75mg/100g with IR8 Ngbo rice having the highest values.Key words: Rice (Oryza sativa L); physical; chemical; mineral; vitamin; appearanc

Quality of ‘Abacha’ from Fresh Cassava Roots and Dried Chips

This study was undertaken to determine the possibility of producing acceptable &#8216;abacha&#8217; from dried chips. The &#8216;abacha&#8217; slices were processed from dried cassava chips and fresh roots of four cassava varieties, TMS 98/2101, NR/87184, TMS 97/4779 and NR87184. The proximate composition, chemical and sensory properties as affected by the processing method and variety were evaluated. The proximate composition of the &#8216;abacha&#8217; (on dry basis) showed moisture content range of 9.53 &#8211; 10.48%, protein 1.07 &#8211; 1.66%, ash 2.06 &#8211; 2.56%, fibre 1.72 &#8211; 1.95, fat 0.39 &#8211; 0.58% and carbohydrate content of 83.59 &#8211; 85.05%. The chemical composition of the wet &#8216;abacha&#8217; slices showed pH of 5.60 &#8211; 5.80, total titratable acidity (TTA) of 0.047 &#8211; 0.063, and hydrogen cyanide (HCN) value of 7.80 &#8211; 10.41 mg/100 g. Generally, the TTA of the &#8216;abacha&#8217; samples was not significantly (p &gt; 0.05) affected by the method ofprocessing &#8216;abacha&#8217; and the variety used. Drying the wet &#8216;abacha&#8217; reduced the pH to 5.20 &#8211; 5.30, increased the TTA to 0.213 &#8211; 0.230% and further reduced the HCN content to 7.32 &#8211; 8.63 mg/100 g. The HCN of all the &#8216;abacha&#8217; samples processed from dried chips were significantly (p &lt; 0.05) lower than the HCN of &#8216;abacha&#8217; processed from fresh cassava root in some of the varieties. The lower sensory scores for &#8216;abacha&#8217; made from dried chips shows that they were inferior to the ones from fresh cassava, although they were also accepted by the consumers. It also comparedfavourably with the &#8216;abacha&#8217; processed from fresh cassava root in chemical qualities. This shows that when the need arises &#8216;abacha&#8217; slices can be processed from dried cassava chips

Qualities of fufu flour from white yam varieties (Dioscorea spp)

The physico-chemical and sensory properties of fufu flours from three local white yam varieties, Ozibo, Okpebe and Nwopoke were investigated. The tubers were peeled, sliced, blanched and dried in an oven set at 60°C to constant weight. The chips were milled into flour, passed through American Standard sieve number 10 and analyzed for moisture content (MC), loose bulk density (LBD), water absorption capacity (WAC), swelling capacity (SC) in water at 30°C and 50°C, blue value index (BVI), extensibility and the gelatinization temperature. Sensory evaluation of fufu reconstituted from the flour samples was carried out. The qualities assessed were texture, stickiness, appearance and general acceptability. The result showed that the swelling capacity at 30°C and 50°C of Nwopoke were significantly different (