Comparative Study of Nutrient and Cyanic Acid Loss in Various Retting Techniques in Local Cassava Processing

Cassava contains a good deal of compounds that are injurious to human health typical of which include cyanic acid. Their presence demands that cassava be processed by techniques that aim at reducing as much as possible these toxic compounds. However, the amount of carbohydrate lost in each of the several processing techniques of is found to vary accordiCassava contains a good deal of compounds that are injurious to human health typical of which include cyanic acid. Their presence demands that cassava be processed by techniques that aim at reducing as much as possible these toxic compounds. However, the amount of carbohydrate lost in each of the several processing techniques of is found to vary according to the technique adopted and also according to the end product. In this study, the amount of carbohydrate lost in each of the several processing techniques of the cassava samples obtained in local markets in Ogun State Nigeria was determined using the Anthrone method and results showed that 35.70 g/kg of carbohydrate was lost from effluent of cassava milled after 24 hrs of retting for fufu, 24.25 g/kg of carbohydrate was lost from locally fermented cassava for 4 days and 30.25 g/kg was lost from effluent of fresh cassava milled for gari processing. Results also showed that 28.25 g/kg of carbohydrate was lost from boiled cassava tubers processed for tapioca whereas subsequent retting of cassava lost carbohydrate amounting to 11.24 g/kg on day 1, and 13.25 g/kg on day 2. The effluent of cassava retted for 3 days with mother liquor as source of inoculums gave 24.25 g/kg while unpeeled cassava retted for 4 days gave only 8.25 g/kg.ng to the technique adopted and also according to the end product. In this study, the amount of carbohydrate lost in each of the several processing techniques of the cassava samples obtained in local markets in Ogun State Nigeria was determined using the Anthrone method and results showed that 35.70 g/kg of carbohydrate was lost from effluent of cassava milled after 24 hrs of retting for fufu, 24.25 g/kg of carbohydrate was lost from locally fermented cassava for 4 days and 30.25 g/kg was lost from effluent of fresh cassava milled for gari processing. Results also showed that 28.25 g/kg of carbohydrate was lost from boiled cassava tubers processed for tapioca whereas subsequent retting of cassava lost carbohydrate amounting to 11.24 g/kg on day 1, and 13.25 g/kg on day 2. The effluent of cassava retted for 3 days with mother liquor as source of inoculums gave 24.25 g/kg while unpeeled cassava retted for 4 days gave only 8.25 g/kg.