Possible minimal post-processing losses of pro-vitamin A and ascorbic acid in short-term stored wholesome cassava flour
Wholesome cassava flour samples produced from freshly harvested tuberous roots of two white fleshed cassava varieties (TME 419 and TMS 30572) and a yellow fleshed variety (UMUCASS 38) and stored in sealed black polyethylene bags (each containing about a 200g sample) at ambient room temperature (26-32oC) were used to determine possible post-processing losses on their ascorbic acid(vitamin C), carotene(pro-vitamin A) and cyanide contents. Results showed that the experimental fresh flour samples from the white fleshed varieties had 8.00-8.13mg/100g ascorbic acid, 0.53-1.13µg/g carotene and 4.65-4.74mg/kg cyanide contents while the yellow fleshed cassava flour had 9.73mg/100g ascorbic acid, 14.35µg/g carotene and 5.75mg/kg cyanide contents. Four weeks storage of the flour samples under dark conditions gave no significant decrease (P=0.05) in the carotene content of all the experimental samples. Minimal significant (P=0.05) reductions were observed only in the ascorbic acid content of the yellow cassava (UMUCASS 38) sample (9.73mg/100g to 6.67 mg/100g). The variation in the cyanide content of all the varietal samples (4.65-5.75 mg/kg to 3.03-4.92 mg/kg) were also minimally significant (P=0.05) after four weeks of storage. These experimental wholesome dry flour samples maintained near stable packed bulk density (0.63-0.67g/cm3) and swelling index (1.25-1.41) throughout the storage period of four weeks.
Ukpabi, U.J.; Obasi, S.C.; Okporie, P.J.; Egesi, C. Possible minimal post-processing losses of pro-vitamin A and ascorbic acid in short-term storedwholesome cassava flour. American Journal of Food Science and Nutrition (2014) 1 (1) 12-27.