Investigation of the effect of temperature on the rate of drying moisture and cyanide contents of cassava chips using oven drying process

Abstract

This research was aimed at investigating the effect of temperature on the rate of drying moisture and cyanide contents of cassava chips using oven drying process. Five varieties of raw cassava (Manihot Esculenta, Crantz) namely TMS 98/0510, TME 419, TMS 97/2205, NR 87184 and TMS 96/1632 were harvested at twelve (12) months after planting (MAP) from the experimental plots of the Enugu State College of Agriculture and Agro-Entrepreneurship Iwollo-Ezeagu Enugu, Nigeria. For each of the varieties 2kg of tubers were processed. The results from the research showed that processing of the cassava tubers into dried cassava chips using oven process resulted in an acceptable level of moisture and cyanide contents which were in conformity with the compositional requirements for dried cassava chips. The graph showed that higher the temperature, the faster the rate of drying of the chips. Moreover, the drying rates, moisture and cyanide contents were affected by the drying temperatures.