Production and Storage Stability of Processed Cassava-Mash Extrudates Enriched With Desiccated Coconut and Cocoa Powder

Authors: Akinwotu KO*, Taiwo KA and Ikujenlola VA

Volume 5, Issue 6

Abstract

Cassava mash enriched with desiccated coconut and cocoa powder were extruded and further processed to baked, fried and roasted snacks at 120oC, 180oC and 150oC respectively. The effects of storage stability of processed cassava-mash extrudates (PCE) in low density polyethene (LDPE) and aluminium foil (AF) were monitored for four-weeks at ambient temperature (27oC). Data were used in different equations to predict the variables till 32 weeks. The MC, PV and HV of PCE stored in AL ranged between 3.35-5.50 %, 0.00-4.65 mEq kg-1 and 3.27-5.43 N/mm respectively. The MC, PV and HV of PCE stored in LDPE ranged between 3.55-10.12 %, 0.00-6.12 % and 3.24-5.48 N/mm respectively. The extrudates stored in AF across the storage period were more effective in maintaining the HV, PV and MC than those stored in LDPE.

Keywords: Cassava Mash; Aluminium Foil; Low Density Polyethylene; Moisture Content; Peroxide and Hardness Value

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