Evaluation And Optimization Of The Cassava Production Processes

Evaluation And Optimization Of The Cassava Production Processes

Introduction

Cassava (Manihot esculenta) is an important food in the tropical areas of African, Asia and Latin America. It is estimated (IITA, 1990) that the crop provides about 40% of all the calories consumed in Africa and ranks second only to cereal grains as chief source of energy in Nigerian diet (Ngoddy, 1989). By this, cassava plays important role in alleviating African Food Crisis though poor in protein (1.20%) and rich in cyanide (10 mg/100g fresh weight) in some varieties such as TMS 50395 (IITA, 1990; Janssens, 2001). The variety/clone NR8082 is low cyanide high-yielding cassava developed by the National Root Crops Research Institute, Nigeria and commonly distributed to Nigerian farmers.

Raw cassava has been reported (Onabolu, 1989; Cereda and Mattos, 1996) to contain two cyanogenic glycosides known as linamarin and lotaustralin with the former being the most representative glucoside, accounting for about 80% of the total cassava glucoside (Dicar, 1993). Linamarin and lotaustralin are -glucosides of acetone cyanohydrin and ethyl-methyl-ketone-cyanohydrin, respectively (Cereda and Mattos, 1996). Linamarin produces the toxic compound (hydrogen cyanide, HCN), which can be hazardous to the consumer. Cassava processing by fermentation is one of the most widespread techniques used in Africa and is considered an efficient means of reducing cyanogenic potential in the resulting food (Brainbridge, 1994).

Lafun is fermented cassava flour popular among the people in the Southwestern States of Nigeria (Cereda and Mattos, 1996). The traditional method of processing cassava into lafun though unique for its ability to reduce the toxic cyanogenic compound to a least possible level (Numfor, 1983) imparts a strong smell to the product (Cereda and Mattos, 1996). Lafun, like gari, another fermented product from cassava, is a dry product, which can be preserved for a long time under the prevailing local environment. It is a cheap and popular meal in the rural areas of Nigeria and can be prepared into ready food much more quickly than garri (Latunde-Dada, 1997). Lafun is generally prepared into a thick paste in boiling water and eaten with vegetable soup or stew.

Oyewole and Ogundele (2001) reported that lafun quality varies with processing methods and with processors. In spite of various reports in literature (Oyewole and Odunfa, 1990; Oyewole and Afolami, 2000; Oyewole and Ogundele, 2001) on lafun production from different cassava varieties, there is scarcity of information on efforts to optimize known process conditions for maximum product quality in mind. The need to optimize process conditions to enhance product quality in terms of yield, cyanogenic potentials and sensory acceptability through response surface methodology, becomes relevant given the present need for small scale food processing and spread of consumers.

Evaluation And Optimization Of The Cassava Production Processes

The complete material will be sent to you in just 2 steps.

Quick & Simple…

Make payment of ₦3,000: through USSD Transfer, Bank Mobile App, ATM Transfer, or POS Transfer to:

	Account No.: 0811003731
	Name: Samphina Academy
	Account Type: Current

Or Click Here to pay with Debit Card

Send the following details through Text Message or WhatsApp Messenger | +234-8143831497

• Payment Details 
• Email Address 
• Evaluation And Optimization Of The Cassava Production Processes

The complete material will be sent to your email address after receiving your payment information | T & C Apply

  Contact Our Help Desk

You may also like:

Evaluation And Optimization Of The Cassava Production Processes

Disclaimer

This research material “Evaluation And Optimization Of The Cassava Production Processes” is for research purposes and should be used as a guide in developing your research project / seminar work. For no reason should you copy word for word (verbatim) as samphina.com.ng will not be liable for any who copied the material.

The aim of providing this material is to reduce the stress of moving from one school library to another all in the name of searching for research materials. This service is legal because, all institutions permit their students to read previous projects, books, articles or papers while developing their own works. According to Austin Kleon “All creative work builds on what came before”.

samphina.com.ng is only providing this material “Evaluation And Optimization Of The Cassava Production Processes” as a reference for your research. The paper should be used as a guide or framework for your own paper. The contents of this paper should be able to help you in generating new ideas and thoughts for your own research. Use it as a guidance purpose only.

How to defend your research work

This is a general guide on how to defend your research work:

1. Prepare For Questions:

If you are preparing for questions that may be asked during your defense, then your answers will flow smoothly and effectively. This will prove your knowledge on the subject e.g “Evaluation And Optimization Of The Cassava Production Processes“, and strengthening your argument. Ask friends and family, read your work for them to listen to your presentation, and write down questions. You may be lucky the panel will ask you those you have already prepared on.

2. Strong Summary:

Summarizing your chapters will help keep your audience focused because it is easy for a mind to drift, so providing summaries will ensure your panel will follow along, even if they lose focus for a brief moment. Visual aides, such as graphs and power-point presentations can be very helpful. If you are going to use these, make sure you will practice your presentation with them.

3. Be Confident in Your Research Work:

Not knowing your topic “Evaluation And Optimization Of The Cassava Production Processes” inside out will cause you to struggle and ultimately fail with your defense. You need to know the subject from every angle to ensure you are fully prepared for any question that may come your way.

4. Conclusion:

Reinforce your findings to conclude your defense. The finale of your presentation should focus on proving the work that has been done. You may need to recap on what has changed and remained unchanged, if is necessary.

5 . Listen:

Before you get defensive or recite a particular answer, make sure you truly understand the question being asked. Being a good listener is an important quality, because providing an inaccurate or off-topic answer will also weaken the validity of your paper.