Effect of Blanching Time on the Beta-Carotene and some Chemical Composition of Abacha from Yellow Fleshed Cassava Varieties

Abstract

This research studied the effect of blanching time (5, 10 and 15 min) on β-carotene, cyanide, mineral (Zn, Fe, K) and vitamin (B₁, B₂, C) composition of Abacha from three yellow fleshed cassava varieties (UMUCASS 44, UMUCASS 45, UMUCASS 46). The cassava samples were freshly harvested from the research farm of National Research Institute and were processed into Abacha chips by following standard method for Abacha processing. The β-carotene values ranged from 0.89-5.81μg/g with UMUCASS 44 having the least β-carotene value (0.89 μg/g) and UMUCASS 46 having the highest β-carotene value (5.81 μg/g). The cyanide content ranged from 1.51-4.28 mg/kg suggesting that all the Abacha samples were lower than the WHO bench mark of <10 mg/kg. The zinc content ranged from 0.75-1.31mg/100g, while Iron content ranged from 1.45-2.18 mg/100g. It was observed that the ppotassium contents were within the range of 65.77 to 174.88 mg/100g. The values for vitamin B₁ had least value of 0.03mg/100g and a highest value of 0.31 mg/100g; while vitamin B₂ ranged from 0.10-0.505 mg/100g. The vitamin C content of the Abacha chips ranged from 4.46-25.08 mg/100g. All the Abacha samples were safe when considering their cyanide content but UMUCASS 46 produced the safest Abacha sample at 5 min hot water blanching having a cyanide content of 1.51 mg/Kg. From the data generated, safe Abacha samples could be produced from yellow fleshed cassava varieties at minimal energy cost.