COMPARATIVE PROXIMATE COMPOSITION AND CYANOGENIC GLUCOSIDE CONTENT OF PROCESSED CASSAVA

1.1 Background of the Study

Cassava (Manihot esculenta Crantz) is an extensively cultivated cash crop grown for its starchy root, and it is the third largest carbohydrate food source within the tropical regions, after rice and corn (ceballos, Iglesias, Perez and Dixon, 2004). It is grown throughout the tropics and could be regarded as the most important root crop grown in terms of total production (Ezebuiro, Chukwu, Okoye and Oboagju, 2008). Cassava roots are highly perishable and cannot be kept in fresh condition for more than a few days without deterioration in quality. In order to extend the shelf life of the roots, cassava is processed into dried products to meet the local needs, taste and tradition for use and storage. As a result of this, cassava roots can be processed into various products such as fufu, tapioka, chips, elubo and garri (Bokanga, 2001)