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Effect of processing on ascorbic acid in different varieties of cassava ( Manihot esculenta , Crantz)
Author(s) -
OGUNSUA A. O.,
ADEDEJI G. T.
Publication year - 1979
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1979.tb00848.x
Subject(s) - ascorbic acid , dehydroascorbic acid , steaming , manihot esculenta , chemistry , food science , fermentation , botany , biology
Summary The ascorbic acid content of cassava tubers decreased during storage at room temperature. Pressure cooking led to a loss of 20% in ascorbic acid. Steaming resulted in a loss of 50% in ascorbic acid. The loss in the ascorbic acid content in fermented products was about 95%. There was a conversion of a large part of the ascorbic acid to dehydroascorbic acid during processing.