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- ItemEffects of storage conditions and duration on physicochemical and microbial quality of the flour of two cassava cultivars (TME 419 and UMUCASS 36)(Milton Park : Taylor & Francis, 2015) Uchechukwu-Agua, Amarachi D.; Caleb, Oluwafemi J.; Manley, Marena; Opara, Umezuruike LinusThis study investigated the effects of storage conditions: cool (15 Ā± 1Ā°C, 90% relative humidity (RH)), ambient (23 Ā± 2Ā°C, 60% RH) and higher (38 Ā± 2Ā°C, 60% RH) on changes in physicochemical quality attributes of two cassava flour cultivars (TME 419 and UMUCASS 36) packaged in paper bags and stored for 12 weeks. Physicochemical and microbial qualities were studied at weeks 0, 4, 8 and 12. Moisture content decreased from 12.0% to 7.1% and 9.8% to 6.8% in cultivars āTME 419ā and āUMUCASS 36ā, respectively. Carotenoid content was higher in cultivar (cv.) āUMUCASS 36ā (2.5 Ā± 0.10 mg/g) compare to cv. āTME 419ā (1.8 Ā± 0.11 mg/g). Colour indices of the cassava flour were significantly influenced by storage duration. A slight decrease in microbial load from 5.4 to 4.8 log CFU/g was observed, with increase in temperature from 15Ā°C to 38Ā°C at the end of storage. The ambient storage condition best maintained nutritional and physicochemical quality.