EFFECT OF DRYING METHOD ON SELECTED PROPERTIES OF CASSAVA FLOUR (LAFUN)

T. Y. Tunde-Akintunde; S. A. Olaniyan; E. O. Adelakun

T. Y. Tunde-Akintunde
S. A. Olaniyan
E. O. Adelakun

Keywords: cassava, lafun, fermentation, dying, proximate composition, functional properties

Abstract

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).

Author Biographies

T. Y. Tunde-Akintunde

department of food and science and engineering ladoke akintola university of technology PMB 4000, Ogbomoso

S. A. Olaniyan

department of food and science and engineering ladoke akintola university of technology PMB 4000, Ogbomoso

E. O. Adelakun

department of food and science and engineering ladoke akintola university of technology PMB 4000, Ogbomoso