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Demonstration and Evaluation of Processing Method to Improve Nutritional Quality of Cassava (Manihotesculenta C.) Based Foods in SNNPR

Assefa Cholo


Among the most typical food sources is cassava of qulle variety by applying drying, boiling and soaking processing methods to decrease level of hydrogen cyanide factors using completely randomized design. The demonstration of processing methods and sensory evaluation bread was at Alibazer, Edegegn, Cheha, yem s/woreda district during 2020–2021. The lowest hydrogen cyanide content which meets recommendation of IITA not above 2–3 mg/100g was obtained with processed (soaked then sun dried and boiled then sun dried) cassava chips compared with simply sun dried. The bread prepared from 48hr soaked then dried cassava flour choose for further processing by using blending ratio of cassava flour, chickpea (10%, 15%, 20% 25%,) with wheat flour (80%, 70%, 60%, 50%) this samples, generally, the protein content in the cassava root was very low and to get balanced meal from cassava by blending with sulfur containing amino acid of wheat and chickpea was very important. The sensory acceptability by color of the bread was increase with increase of blending ratio up to 20% of chickpea blending and then 25% chickpea was rejected by the panelist. The overall acceptability of the bread up to 20% was below “very much like” and above”neither like nor dislike”. Among the bread made from (80% wheat flour, 10% 48 hr soaked cassava flour and 10% chickpea flour) was found to have better sensory acceptability and better nutritional content.



Qulle variety, hydrogen cyanide, processing methods, sensory acceptability

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