1.1 Introduction
Fufu, which is also called Akpu in Nigeria, is a fermented wetpaste from cassava. It is prepared traditionally by peeling the cassava root, washing, cutting into smaller pieces and steeping for 4-5 days. Starch can be obtained from cassava, sorghum, maize, sago and potatoes. But this project focused on the production of starch from cassava. Starch can be cross-linked a product that will be suitable for noodle, salad cream custard making. Normally it is easier to make this product from corn and potatoe starch, but cassava which is readily available and cheap can be employed to meet the demand of the people. Other synthetic starch produced from cassava includes; carboxymethyl starch (which is produced when one of the hydrogen atom of the starch is replaced by carboxymethyl groups, starch acetate, starch xanthate and hydroxyl alkyl starch. These are used as thickening agents, sterbilizer and emulsifier in products.
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
Cassava flour production till date is carried out at local levels mostly by local women who do so to enhance household food security (Fapojuwe, 2008), and according to Nweke et al. (2002), production of cassava flour remains labour-intensive. Large scale production of cassava flour in Nigeria failed probably due to the limited information on processing variables that promote detoxification in cassava, and fermentation to produce unique flavor characteristics associated with cassava flour (Achinewu and Owuamanam, 2001; Nweke et al., 2002).
Fresh cassava root contains a toxic compound (hydrogen cyanide), which is harmful for human consumption and apparently detrimental for the use of cassava in food industries (Iglesias et al., 2002). However, research have shown that processing techniques such as peeling, fermentation, soaking and drying can detoxify and reduce the cyanide content, improve palatability and add value to the root (Cardoso et al., 2005; Burns et al., 2012). Converting cassava root into food forms and raw materials such as fufu, cassava flour, tapioca, flour, chips and pellets can extend the shelf-life, facilitate trade and promote industrial use (Taiwo, 2006; Fadeyibi, 2012).
Globally, there is a notable increase in demand and price of cereals, especially wheat, which consequently influences the price of cereal-based products (FAO, 2013). The rising cost of importing wheat flour for food in many developing countries such as Nigeria has spurred the need for research to develop suitable flour from local agricultural materials such as cassava, which are cheaper but also possesses suitable quality attributes and functional properties. Furthermore, wheat flour contains gluten which causes celiac disease especially to gluten intolerant persons (Briani et al., 2008). Studies have recommended gluten-free diet as a suitable treatment for patients with celiac disease, gluten intolerance and wheat allergic reactions (Gaesser & Angadi, 2012; Alvarez & Boye, 2014). Therefore, non-wheat gluten-free flour developed from root and tuber crops such as sweet potato (Ipomoea batatas), cassava (Manihot esculenta), potato (Solamum tuberosum), yam (Dioscorea spp) and cocoyam (Xanthosoma sagitifolium) offer the potential to alleviate the double burden of rising cereal prices and gluten intolerance (Aryee et al., 2006; Ammar et al., 2009; Sanful & Darko, 2010). In particular, the use of gluten-free flour from high quality cassava root as composite flour in highly sought after foods such as bread has gained popularity in many developing countries (Eddy et al., 2007).
High quality cassava flour is white or creamy, unfermented and gluten-free flour obtained from cassava root and it is used in the food industry for the production of pasta and confectionery (Taiwo, 2006; Shittu et al., 2008). When wheat was substituted by up to 20% in bread, Eddy et al. (2007) found that cassava flour added no foreign odour or taste to the product formed and no significant changes were observed in other bread characteristics. The physicochemical properties of cassava flour offer the benefit of good functionality as raw material for the manufacturing of various food products. For instance, the high starch content of cassava flour contributes to crispy texture of processed products (Falade & Akingbala, 2010), while its low fat content is an excellent attribute for controlling rancidity and enhancing shelf-life stability of the product (Charles et al., 2005; Eleazu et al., 2011). Flour and other materials used in manufacturing food products need to be packaged and stored properly prior to utilisation to ensure the quality, safety and storage stability. To realise the full potential of cassava flour in food processing, either alone or in combination with other raw materials such as wheat flour, knowledge of the effects of package types and storage conditions on quality and shelf-life stability of cassava flour is important.
Therefore, in Nigeria where the research was carried out, the activities that was conducted is to know the Production of Comparative Analysis of Different Drying Methods on the Quality of Akpu Flour.
1.3 Statement of Problems
Traditional processing of cassava by fermentation is centered on reduction of cyanide in the resultant product through extended period of fermentation for up to 7days as important strategy for the safety of product (Sanni, 2005). However, the traditionally processed cassava flour contain varied amount of residual cyanide because of the tendency by local processors to shorten the duration of fermentation in order to meet growing market demand (Nweke et al., 2002).
It is difficult to understand how cassava and cassava products such as cassava flour can be promoted without giving proper consideration to the fact that it contains cyanogens (linamarin) that liberates poisonous cyanide in the body. Consumption of cassava and its products containing amounts of cyanide can cause acute intoxication, with symptoms of dizziness, headache, nausea, vomiting, stomach pains, diarrhea and sometimes death (Oluwole et al., 2003).
1.4 Aim and Objectives of Study
The main aim of the study is to determine the Production of Comparative Analysis of Different Drying Methods on the Quality of Akpu Flour. In achieving this aim, the following specific objectives were laid out as follows:
- To investigate how different fermentation times influence the quality characteristics of Akpu.
- To produce Akpu from cassava at controlled conditions of temperature, relative humidity and time.
- To monitor the fermentation time for breakdown and removal of cyanogenic compounds and cyanide.
