Promoting Rural Development through Development of Alternative Technology for High Quality Cassava Flour Production

Abstract

An alternative technology for timely drying of cassava mash for the production of High-Quality Cassava Flour (HQCF) was examined in this study. A motorized gari fryer primarily developed for gari production was improvised for drying the mash. The effect of different temperature levels of the machine (viz: 45, 50, 55, 60, and 65°C) below the gelatinization temperature on some of the physicochemical properties of the product were examined. The machine temperature level above 60 °C affect the quality of the cassava mash due to gelatinization of some of the flour particle and slight change in colour of the flour produced. Temperatures below this optimum level prolong the drying rate of the mash and also affect the overall production target.  This drying method significantly reduces the moisture content to a standard level within 30 minutes of drying which consequently promotes the pH value and colour of the flour produced. The study concludes that timely drying of cassava flour to achieve high standard quality flour is achievable at local level of production. The existing gari processing center within the study area can be utilized for this production of HQCF provided the fryer is adjusted to optimum temperature and the procedure recommended in this study is strictly followed. The effect of the drying methods considered on the physicochemical properties of the flour was determined at p<0.05 significance level.