EFFECTS OF PROCESSING METHODS ON ANTINUTRIENT CONTENTS OF CASSAVA FLOUR OF TME419, IBA980581 AND CR36-5 VARIETIES

Abstract

 This study investigated the effects of processing methods on the anti-nutrients (cyanide, phytate and oxalate) contents of three cassava varieties: TME419, IBA980581, and CR36-5. The research compared the effects of air-drying, sun-drying and unprocessed cassava pulp with the aim of evaluating their impact on anti-nutrient levels of the products. Results showed that unprocessed cassava roots had the highest concentration of anti-nutrients across all varieties. Both air-drying and sun-drying significantly reduced cyanide levels in TME419 variety, with no significant difference between the two methods. However, air-drying was more effective in reducing phytate and oxalate concentrations compared to sun-drying, particularly in the IBA980581 and CR36-5 varieties. These findings revealed that airdrying is a preferable method for improving the nutritional quality of Cassava flour by reducing antinutient levels. The study highlights the importance of selecting appropriate processing methods to enhance the safety and nutritional value of cassava-based products.