EFFECT OF TOASTING TIME ON THE QUALITY OF INSTANT AKPU FLOUR
Abstract
Effect of toasting time on the quality of instant akpu flour was evaluated. The cassava tubers were washed, peeled, sliced, fermented (for four days), wet sieved, decanted and pressed to get akpu paste which was then toasted for 20 minutes (Sample A), 25 minutes (Sample B), 30 minutes (Sample C), 35 minutes (Sample D), and 40 minutes (Sample E), and milled to get instant akpu flour. The instant akpu flour was subjected to functional, proximate and sensory evaluation analysis using standard methods. The result of the functional analysis showed a significant (p
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