Effect Of Boiling And Washing on The Cyanide And Starch Contents of Shredded Cassava (Light)

A BSTRACT

The effect of washing on the cyanide and starch content of light was investigated. The cassava roots (TMS 30572) were cooked for 2o minutes shredded, pre-dried and washed. Cyanide and starch contents of the samples were determined. Results showed that boiling induced the cyanide content of the sample to 18.l3mg/l00g while washing led to further detoxification to 9.2lmg/l00g. Washing also reduced the starch content to 0.97%. cheese final cyanide and starch values indicate that ighu is safe for human consumption, and relevant in specialized feeding of weight watchers and humans needing low carbohydrate foods.

TABLE OF CONTENTS

Title Page

Certification .. .. ii

Dedication iii

Acknowledgement .. iv

Table of cOntent .. v

List of Figures.. vi

List of Tables .. .. .. vii

Abstract viii

Chapter One

1.0 Introduction .. .. I

1.1 Statement of problem .. .. 2-3

1.2 Objectives of the study 3

1.3 Justification .. 3

Chapter Two

2.0 Literature Review 4

2.1 Morphologoy and Physiology of Cassava 4

2.2 Classification of cassava .. 4

2.3 Comparative food value of cassava 5-6

2.4 Cassava products and utilization .. 6-8

2.5 Casava Toxicity .. 9-10

2.6 Effect of processing on cyanide content of cassava 10-I I

2.7 Structure of starch

2.8 Swelling of granulalr starches..

2.9 Factors that govern — affect starch gelatimization

2.10 Effects of processing on cassava

Chapter Three

3.0 Materials and Methods 18

3.1 Materials .. 18

3.2 Processing of Cassava.. .. .. 18-19

3.3 Analysis of samples .. .. 20

3.3a Moisture content 20

3 .3b Starch determination .. 20

c Determination of cyanide content 20-21

Chapter Four

4.0 Results and Discussion .. .. 22

4.1 Effect of processing on the moisture and cyanide content of Ighu 22

4.2 Effect of processing on the starch content of Ighu 23-24

Chapter Five

5.0 Conclusion and Recomeendation 25

References 26-28