Journal of Food, Agriculture and Environment

Vol 8, Issue 3&4,2010
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Effect of solute infiltration on oil uptake and cyanide content of fried cassava chips (abacha)


L.O. Lalude *, R.D. Oluwo, K.A. Taiwo

Recieved Date: 2010-07-26, Accepted Date: 2010-11-08


Dried cassava chips (abacha) commonly eaten as local salad and porridge in the south-eastern Nigeria was improved upon in this study. The cassava chips (1 and 2 cm thick) were cured by soaking differently in flavoring solutions of 5% v/w vinegar, sugar and salt at room temperature of 26 and 45°C for 1 hour before been fried in vegetable oil. The rate of solute infiltration was determined as the amount of solute present in the flavoring solutions absorbed by the cassava chips in 1 hour. The results showed that vinegar infiltrated most while sugar infiltrated least. Also, infiltration was faster at 45°C than at room temperature. This was significantly different (p<0.05). Oil uptake during frying was affected by the type of infiltrating solutes. Vinegar infiltrated cassava chips of 1 and 2 cm recorded 66 and 53% oil uptake, respectively, when infiltrated at room temperature while sugar infiltrated chips gave 22 and 20% for 1 and 2 cm, respectively. The same trend was observed when infiltration was done at 45°C. Cyanide content of the cassava chips was greatly reduced by steeping in water for longer periods at room temperature or at higher temperature for shorter periods.


Solute infiltration, oil uptake, cassava chips, steeping, cyanide content

Journal: Journal of Food, Agriculture and Environment
Year: 2010
Volume: 8
Issue: 3&4
Category: Food and Health
Pages: 244-246

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