The Quality of Fried Chips Varies with Cassava (Manihot Esculenta Crantz) Varieties and Soaking Regime

Eliane-Flore Eyenga (), Delphine Mapiemfu-Lamare (), Josiane Emilie Mbassi (), Francis Ajebesone Ngome () and Michael Akem Dingwan ()

Journal of Food Technology Research, 2018, vol. 5, issue 1, 1-9

Abstract: Fried cassava chips are largely accepted in Cameroon but their quality is not consistent. This study investigated the appropriate cassava varieties and soaking regime for processing good quality fried cassava chips. Fried chips were processed from four cassava varieties (0110, 8034, 92/0326, makumba) using four soaking regimes which were: unpeeled roots, soaked for 72 h, peeled roots, soaked for 24 h, peeled roots, soaked for 14 h and peeled sliced roots, soaked for 24 h. The proximate composition, physical characteristic and sensory test were done to evaluate the quality of fried chips obtained. Fried chips processed from variety 0110 presented the highest carbohydrate (77.94±0.34 %) and the lowest moisture (1.75±0.22 %) and fat content (15.11±0.30 %). The variety 8034 showed higher level of Ca, K, and Fe than other varieties. Variety 0110 was more salty, crispy and crumbly with higher global quality. Fried cassava chips processed from peeled soaked roots for 24 h scored the highest global quality as compared to other soaking regimes. Therefore, cassava varieties and soaking regimes influence the quality of fried chips. Socio-economic studies are warranted before large-scale dissemination of results to users.

Keywords: Carbohydrate; Cassava roots; Chips; Mineral composition; Sensory analysis (search for similar items in EconPapers)
Date: 2018
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