Physiochemical Properties Of Dried Cassava Flour From Balls And Chunks

ABSTRACT The research work is on physiochemical quality of traditionally processed cassava ball and chunks flours lending credence to home use small scale or meduim enterprisefactories on the potential of the chunk and balls flours in the market .The quality characteristics properties of cassava flour from meal of retted dried balls and chunks from randomised sampling had their physical physio-chemical and chemical characteristics analysed using standard method. Physical properties of flour had 2.50-11.25 gg water binding capacity 2.15-18.0 wv gelation capacity and 25.75-45.35 viscosity.physio-chemical properties of flour had titratable acidity 0.011-0.125 4.07-4.99pH and 1.85-8.75 mg100g hydrocyanic acid content from meal of retted balls flour which agreed with standard. Chemical propertis had 1.05-1.53 crude protein 3.75-7.0 ash and 2.87-3.78 crude fiber. The 79.38-83.1 carbohydrate and 324.49-345.0 energy value from dried chunks flour were high and compared favorably with standard.