Abstract
The relationship between methods of drying cassava slices and biochemical changes during drying was investigated quantitatively. The study aimed at establishing a suitable method for cassava-flour making in tropical regions, and methods of evaluating cassava flour or chips for food quality. It was confirmed that the total amount of the coumarins in cassava flour varied according to the methods of preparation when prepared without heating. Further, the results indicated that peroxidase activity also depended on the changes in the methods. It is proposed that the analysis on the amount of coumarins or on the activity of peroxidase may be used as a tool to perform the above mentioned purposes on cas-sava-flour making. The phenols were also formed in cassava slices during drying, but appeared to be oxidized quickly. Thus, the amount of phenols was not correlated with the methods of making cassava flour.
