EFFECT OF DRYING METHOD ON SELECTED PROPERTIES OF CASSAVA FLOUR (LAFUN)
Fermented cassava flour (lafun) is one of the products obtained from cassava processing. Traditionally, sun-drying is one of its main processing steps, but it is ineffective for large-scale production. The effect of flour needs to investigated.
Sun-drying, solar drying and cabinet drying methods were used to produce fermented cassava flour. The sample were analyzed for their proximate composition, cyanide content, physico-chemical and functional properties.
The moisture, bulk density and amylase contents of the sun-dried samples were higher while its protein and cyanide contents were lower than that of the other methods. Recorded functional properties of the fermented flour suggest that sun-dried samples cook faster than others and that the paste obtained from cooked sun-dried sample is firmer. However, values obtained from analysis of the different fermented cassava flours after drying were significantly different (P <=0.05).