QUALITY CHARACTERISTIC OF TAPIOCA FROM DELAYED PROCESSED CASSAVA

Bamgbose A; Bello T. K, and Adeboye A. S

Department of Food Technology

Moshood Abiola Polytechnic, Abeokuta, Nigeria

ABSTRACT

This study investigated the effect of delay of cassava before processing on the quality characteristics of tapioca grits.The cassava tubers were obtained from Agbadu village in Abeokuta, Nigeria.  The pasting properties of the tapioca grits were measured on the Rapid Viscosity Analyser [RVA].  The proximate composition, functional properties and the sensory qualities of tapioca were determined. The moisture content obtained for all the tapioca grits were below the 10% stipulated of the revised regulation of the Standard Organization of Nigeria. For the sensory assessment, the tapioca produced from 24 hours and 120 hours stored cassava was the most acceptable. Highest peak viscosity and trough were recorded for tapioca produced from 120 hours stored cassava (1549.0±86.27).There was no significant difference (p<0.05) in functional properties, pH and total titrable acidity of the starch produced.  All the tapioca grits can be stored for up to 7 months.

Keywords: Cassava, delayed in processing, proximate, pasting properties