Journal of Food, Agriculture and Environment

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

Author(s):

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

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

Abstract:

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.

Keywords:

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

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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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