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Physicochemical Characteristics of Cassava Tuber and Cassava Meals from Eleme Local Government Area of Rivers State, Nigeria

Author Affiliations

  • 1Department of Pure and Industrial Chemistry, University of Port Harcourt, PMB 5323, Port Harcourt, Rivers State, Nigeria
  • 2Department of Pure and Industrial Chemistry, University of Port Harcourt, PMB 5323, Port Harcourt, Rivers State, Nigeria
  • 3Department of Pure and Industrial Chemistry, University of Port Harcourt, PMB 5323, Port Harcourt, Rivers State, Nigeria

Res.J.chem.sci., Volume 6, Issue (3), Pages 32-37, March,18 (2016)

Abstract

Cassava tuber was obtained from four towns in Eleme Local Government Area and processed into four different meals that is: cassava flour, cassava fufu, cassava garri and cassava tapioca. The least value of pH (4.8) occurred in garri samples from Ebubu town while the highest value of pH (7.9) occurred in cassava tuber sample from Onne town. The least value obtained for conductivity (254 Ás/cm), occurred in cassava tuber from Onne while the highest value of conductivity (475 Ás/cm) was obtained in cassava tapioca from Ebubu. The result obtained for total organic carbon was lowest (52.80 %) in cassava tapioca from Ebubu while the highest value (66.66 %) occurred in cassava tapioca from Eteo. The least value obtained for total nitrogen content (0.07 %) occurred in cassava fufu from Eteo while the highest value for total nitrogen content (3.64 %) occurred in cassava tuber from Ebubu. The results obtained from this work showed that the pH of cassava flour from various sampling locations were the closest to neutral with a mean value of 7, while the pH of garri from various sampling locations were the most acidic with a mean value of 5.5.

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