Abstract
Investigations were carried out to use cassava in frozen form to increase the consumption among people. Two popular varieties MU 51 and Kirikavadi were used for the study. Heat treatments of blanching and boiling together with packing materials of Low-density polyethylene (LDPE) and Low-density polyethylene and Nylon (LDPE+N) were tested in completely randomized design. Both varieties had a minimum percentage weight loss during storage. Microbiological study showed that all samples were safe for consumption up to 3 months at freezer storage. Cyanide levels were significantly reduced by boiling before freezing. Variety Kirikavadi had significantly lower cyanide levels than variety MU 51. Quick freezing using a modification in a normal freezer showed superior quality of frozen product compared to those of stored in a normal freezer. Both varieties of cassava after boiling for 15 minutes for softening, can quick freeze and then transfer to a normal freezer to maintain the frozen condition. This method can therefore commercially be recommended to utilize cassava for up to 3 months of storage life. Keywords: Cassava; freezing; quality; storage life DOI: 10.4038/jfa.v1i2.1796 Journal of Food and Agriculture Vol.1(2) 2008 pp.17-29
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Claims 6
Claim · model-written summary
Both cassava varieties had minimal weight loss in storage.
- Taxon
- Cassava
Manihot esculentat0 - Outcome
- percentage weight losse0
- Direction
- minimume0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both varieties had a minimum percentage weight loss during storage”
t0“Cassava”
Claim · model-written summary
All frozen cassava samples were microbiologically safe for up to three months.
- Taxon
- CassavaManihot esculentat0
- Outcome
- safe for consumptione0
- Value
- 3 monthse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“all samples were safe for consumption up to 3 months at freezer storage”
t0“Cassava”
Claim · model-written summary
Boiling before freezing significantly lowered cyanide.
- Taxon
- CassavaManihot esculentat0
- Treatment
- boiling before freezinge0
- Outcome
- Cyanide levelse0
- Direction
- reducede0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Cyanide levels were significantly reduced by boiling before freezing”
t0“Cassava”
Claim · model-written summary
Kirikavadi had significantly less cyanide than MU 51.
- Taxon
- CassavaManihot esculentat0
- Material
- Kirikavadie0
- Outcome
- cyanide levelse0
- Direction
- lowere0
- Comparator
- MU 51e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Variety Kirikavadi had significantly lower cyanide levels than variety MU 51”
t0“Cassava”
Claim · model-written summary
Quick freezing yielded better frozen quality than normal freezer storage.
- Taxon
- CassavaManihot esculentat0
- Treatment
- Quick freezing using a modification in a normal freezere0
- Outcome
- quality of frozen producte0
- Direction
- superiore0
- Comparator
- stored in a normal freezere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Quick freezing using a modification in a normal freezer showed superior quality of frozen product compared to those of stored in a normal freezer”
t0“Cassava”
Claim · model-written summary
The authors recommend boiling then quick freezing cassava for up to three months of storage.
- Taxon
- cassavaManihot esculentae0
- Outcome
- boiling for 15 minutes for softening, can quick freeze and then transfer to a normal freezere0
- Value
- 3 monthse0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Both varieties of cassava after boiling for 15 minutes for softening, can quick freeze and then transfer to a normal freezer to maintain the frozen condition. This method can therefore commercially be recommended to utilize cassava for up to 3 months of storage life”
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Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.