ASSESSMENT OF PHYTOCHEMICAL, MINERAL AND PROXIMATE CONTENTS OF FLOUR PRODUCED FROM THREE VARIETIES OF CASSAVA IN NIGERIA

Flour was produced from cassava tubers and evaluated for their physiochemical, nutritional and anti-nutrient composition. Two flour types, high quality cassava flour (HQCF) and traditional cassava flour (TCF) were produced from three varieties of cassava, NR 8083 (National Root crops), TMS 30572 (Tropical Manihot Species), and THE 419 (Tropical Manihot esculannta). Evaluation covered functional properties, proximate composition, mineral composition and anti-nutrient composition. Obtained results showed significant variations in the quality characteristics of the flours. Results of functional properties showed no significant variations in the bulk density which was in the range of 0.57 km3 to 0.78 g/cmi. Water absorption capacity was higher in the traditional; flour which ranged from 1.37 to 1.57 g/g (gramme per gramme), while the HQCF was in the range of 1.23 to 1.37 g/g. oil absorption was between 1.07 g/g to 1.17 g/g in the HQCF while the TCF was at 1.23 and 1.27 g/g. Similar results were seen in the wettability line and gelatin temperature. The proximate composition showed variations between the HQCF and TCF. The protein was higher in the- TOF (1.48 — 1.94 %) than in the HQCF (1.40 — 1.77 %). Ash content was also high in the TCF (1.30 —1.45 %) as against 1.20 —1.24 %) in the HQCF. In the same way, fat and fiber contents were higher in the TCF while carbohydrate was lower in the TCF. The mineral content show that phosphorus was high in the flour, potassium was higher in the TCF (129.77 — 151 mg/100g) while phosphorus was high also in the HQCF (106.37 ¬137.83 mg/100g). The trace element Fe and Zn were relatively low in the flours. The anti-nutrient alkaloids in the range of 0.13 — 0.19 % in the HQCF and 0.17 — 0.21 % in TCF. All other anti-nutrients, saponins tannins, oxalates, phytates, etc., were low in the flour and this was attributed to the different processing methods. It was concluded that the produced cassava flours were high energy food, since they were all high in carbohydrates. However, the flours were low in nutrients including protein, fat and fiber. The functional properties showed their potentials for use in dough based products such as baked foods and cookies.