ABSTRACT

 The effect of processing methods and packaging materials>on the shelf-life of yellow root cassava (Ufy1UCASS 36.(TMS 01/1368)) flour was studied. The cassava roots were blanched 'and processed into flour using two methods of processing: grating and chipping. Sample obtained from each processing method was stored for 42 days using two packaging materials: tin and black polythene. and evaluated weekly for proximate composition, total carotenoid content (TCC). colonies of mould. titratable acidity. and functional properties. The raw cassava roots had a moisture content of 71.63%. The grated artd chipped flour samples had moisture contents of 3.20% and 2.36% respectively. Results showed that there was significant difference (p< 0.05) in the colonies of mould counted on the flour samples, with the chipped sample packaged in polythene having the lowest count. There was significant difference (p< 0.05) in total carotenoids content among the flour samples although there was relative stability in the carotenoids. TCC retention was highest in the chipped sample packaged in polythene (72.1 %), and lowest in the grated sample packaged in tin (62.6%). Moisture retention was lowest in the grated sample. There was significant difference (p< 0.05) in the functional properties of the flour samples, especially among the processing methods . ! The grated flour samples had higher ge_latinization temperature and emulsion capacity (70. I 7° C and 14.08% respectively), while the chipped samples had higher wettability (e 76 s). Changes in the proximate composition and physicochemical properties of the flour samples did not follow a regu(ar pattern for both processing methods and packaging materials. However, processing cassava flour from dried chips and packaging in black polythene were found to be suitable for storage stability and longer shelf-life.