論文ID: FSTR-D-24-00169
The aim of this study is to improve the safety and taste of cassava-based products, including injera, porridge, and cookies, currently consumed in Ethiopia. A full factorial design was used to evaluate the functional properties and hydrogen cyanide content of cassava powders from four cassava varieties (Chichu, Hawassa-4, Qulle, and Kello) preprocessed in four processing methods (anaerobic fermentation, blanching, submerged fermentation, and without preprocessing). A randomized block design was used to assess the sensory properties of products. The result showed that the Chichu cassava variety powder, prepared using submerged fermentation, had the lowest HCN content (2.5 ppm). Superior injera sensory qualities were demonstrated for injera produced from submerged fermentation as a preprocessing technique for Hawassa-4 and Chichu cassava varieties. For cookies, unprocessed cassava powder was preferred, while submerged fermentation was recommended for porridge preparation. These findings offer valuable insights for optimizing both safety and sensory quality in cassava-based food products.
