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Approaches for Ensuring HQCF Quality in Cassava Value Chain

Explore different methods to improve High-Quality Cassava Flour (HQCF) and its products in the value chain, focusing on food safety and quality management. Presentation covers factors affecting HQCF quality, food hazards, critical processing points, and various unit operations.

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Approaches for Ensuring HQCF Quality in Cassava Value Chain

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  1. Evaluation of different approaches to ensuring the quality of HQCF and its products in the value chain Cassava Gmarket Food Safety/Quality Team (FUNAAB) OBADINA, A.O. and ADEGUNWA, M.O. Department of Food Science and Technology, P.M.B. 2240, Abeokuta Presented at 39th NIFST Conference, Owerri, Nigeria

  2. INTRODUCTION This can be achieved if producers of HQCF comply with the requirements of standard bodies and reduce Food hazards according to ISO 22000. Approaches to quality management in cassava value chains involve a number of key factors that may influence or contribute to overall quality of the finished product.

  3. Approaches to quality management in cassavavalue chains

  4. Methodology

  5. Factors that constitute food hazards in HQCF

  6. HQCF Quality Attributes • White in colour • Bland in taste, not sour • Low in cyanide (<10mg/Kg) • Particle size <0.25mm • Odourless • Free of foreign matter • Free of mould, with low microbial count • Has a moisture content of 10-12% • Not fermented (pH >5.5)

  7. Critical Points and Hazards in HQCF processing

  8. Study of the impact of different unit operations on safety and quality of cassava flours Processing cassava into flour involved different approaches of two unit operations, namely; size reduction drying • size reduction • chipping and grating • Drying methods • sun, solar vs. flash drying

  9. Effect of grating on removal of HCN from cassava flour

  10. Effect of chipping/slicing cassava roots on HCN reduction

  11. Effect of drying methods on removal of HCN from cassava products

  12. Conclusion

  13. Thank you for your attention

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