Development of an intermediate dehydrated fermented cassava dough

Abstract

Cassava dough samples purchased from four different markets in Accra were dehydrated at temperatures 50-55°C to a moisture content of 5.7%. Chemical analysis on both the fresh and dehydrated samples was performed. The results showed a general decrease in volatile acidity and non-volatile acidity during dehydration. Also there were differences between the proximate composition of the fresh samples and that of the dehydrated dough samples but these did not follow a specific trend. However comparison the mean values for fresh dough samples with those of the dehydrated samples showed that the differences were not significant. Preference / Acceptance tests performed on akple prepared from the fresh and dehydrated dough samples indicated a general preference for the fresh dough. But comparison of the mean scores returned for the fresh and dehydrated samples showed no significant difference between the two. Thus the dehydrated dough samples were found to be equally suitable for preparation of akple.