Description

Cassava as a food secure crop has a high susceptibility to deteriorate after harvest. Therefore, post-harvest processing is inevitable. In recent decades, the development of biologically nutrient-enriched cassava varieties (colored, carotenoids varieties) has made it possible to combat vitamin A deficiencies in susceptible populations. However, several processing techniques currently employed in cassava processing have led to high nutrient losses. Native cassava flour as currently used in the cassava value chain also presents some challenges with regard to functional and physicochemical properties. In addition, the potentially toxic cyanogenic glucosides (primarily linamarin) present in cassava necessitates processing cassava by employing techniques that can result in edible, safe cassava products. In this research, a review and recommendation for sustained production of yellow fleshed cassava was made. Foam mat drying (FMD) was considered as a technique to present other forms (foam and foam powder) in which cassava can be utilized in foods, reduce carotenoids nutrient loss, reduce cyanogenic glucosides potential, and improve functional properties.Cassava foams of white and yellow fleshed cassava was produced under optimal process conditions and dried at optimal temperature and foam thicknesses. Drying kinetics revealed two-stage drying rates and moisture removal ratio and moisture diffusivities governed by the Fick's second law of diffusion. FMD successfully retained significant carotenoids content in cassava and reduced cyanogenic potential to levels acceptable by the Codex Alimentarius. The foams and foam powders may have a potential to be used in cream or food foam-based applications such as in mayonnaise, sauces or ice cream.