Kinetics of mass transfer [moisture content, oil uptake, total carotenoid (TC) and shrinkage] during frying of yellow fleshed cassava roots (TMS 01/1371) was investigated. Slices were divided into (i) fresh and (ii) pre-dried to 75 % moisture content before atmospheric frying and (iii) vacuum fried. Percentage TC and activation energies of vacuum, fresh and pre-dried fried samples were 76, 63 and 61 %; and 82, 469.7, 213.7 kJ/mol, respectively.
Cassava Quality Attribute Gelatinization Temperature Total Carotenoid Content Frying Time
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We thank the European Commission for providing funds for this research under the project acronym; CassavaGmarkets and Mr. Peter Iluebbey of the Cassava Unit, International Institute of Tropical Agriculture, Ibadan, Nigeria for supplying the YFCR used in this work.
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