Open AccessProduction and evaluation of Ighu from selected cassava varieties using a motorized shredder—a response surface analysis
Author(s) -
Iwe Madu O.,
Agiriga Ann N.
Publication year - 2013
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.73
Subject(s) - water content , aperture (computer memory) , moisture , response surface methodology , cyanide , materials science , environmental science , zoology , horticulture , chemistry , composite material , geology , biology , physics , metallurgy , chromatography , geotechnical engineering , acoustics
Cassava varieties, TME419, TMS30572, and TMS98/0505, were planted and harvested at 3‐month intervals of 10, 13, and 16 months, respectively. A central composite response surface design was used to study the effects of the variables cassava variety, harvesting time, and shredding aperture on selected physicochemical properties of Ighu samples. Regression models showed that the experimental variables had significant ( P ≤ 0.05) effects on the hydrogen cyanide, moisture content, thickness, and width of dry Ighu . Minimum values obtainable for the physicochemical properties were 8.1195 mg/kg (10‐month, 3‐mm shredding aperture from TMS98/0505), 7.58% (13‐month, 3‐mm shredding aperture from TME419), 0.19 mm (13‐month, 3‐mm shredding aperture and from TMS30572), and 0.99 mm (16‐month, 3‐mm shredding aperture from TME419) for hydrogen cyanide, moisture content, thickness, and width, respectively. In addition, Ighu produced from 3‐mm shredding aperture (TMS30572) at 10‐month harvest was the most preferred of all the samples.