EFFECT OF CHILLING TEMPERATURE ON THE DIGESTIBILITY OF CASSAVA STARCH

EFFECT OF CHILLING TEMPERATURE ON THE DIGESTIBILITY OF CASSAVA STARCH

ABSTRACT

Cassava (Manihot esculenta, Crantz), also called, manioc, tapioca or yucca, is one of  the most important food crops in the humid tropics, being particularly suited to  conditions of low nutrient availability and able to survive drought. it is a dicotyledonous plant, belonging to the family Euphorbiaceae. This project work gears towards discovering the effect of temperature on digestibility of cassava tuber of which the result of the analysis showed that the moisture content in the cassava tuber was in the range of 51.6742-61.9166%. The result also showed that the sample that undergo freezing for 12hrs before heating at 55oc for3hrs contains resistant sugar and it has low digestibility compare to the sample that undergo heating first at 65oc for 3hrs before freeing for 12hrs which has high digestibility and low resistant sugar showing that there is high amount of glucose in it.

EFFECT OF CHILLING TEMPERATURE ON THE DIGESTIBILITY OF CASSAVA STARCH