Abstract: Cassava is good source of carbohydrate and it can be major source of food specially where there is a shortage of food because of limited farm land, drought and high population like most of West and East Hararghe zones, Oromia region. Cassava has outstanding ecological adaptation, drought tolerant and successfully grown on marginal soils and gives high yield. However, it is the most perishable and can deteriorate within few days after harvesting and as well need to reduce potential cassava toxicity. Therefore, this study was conducted to determine nutritional quality and hydrogen cyanide content of cassava varieties grown in East Hararghe Zone, Oromia, Ethiopia and to study consumer preference for the cassava based food products. The nutritional and hydrogen cyanide content of cassava were analyzed using standard procedures. Nutritional composition and hydrogen cyanide content were analysed using SAS software whereas sensory evaluation was analyzed by using R software. The moisture, ash, crude fiber, crude protein, crude protein, cyanide, carbohydrate, Ph, zinc, iron, and calcium contents of cassava varieties on wet basis ranged from 58.50 – 65.32 %, 2.21 – 3.06 %, 2.01 –2.51 %, 1.58 – 1.79 %, 0.87 – 1.21 %, 0.47 – 0.85 mg/100g, 26.44 – 32.53 %, 0.07 – 0.09 %, 0.20 % – 0.29 % and 0.62 – 0.99 % respectively. Consumer preference for cassava based food products showed that cookies and porridge prepared from 50 % and 20 % of cassava recipes respectively had better acceptance. While for the cassava based injera 30 % sorghum and 70 % of cassava recipe were preferred for Kello and Local varieties. Therefore, all cassava varieties had acceptable nutritional value and hydrogen cyanide contents. At least 20 % up to 70 % cassava flour substitute with other cereals can provide best acceptable for intended traditional food.
Keywords: cassava varieties, consumer, cyanide and nutritional composition.
Title: Nutritional Compositions and Consumers Preference from Some Cassava Varieties Grown in East Hararghe Zone Of Oromia, Ethiopia
Author: Megersa Daba DINSA
International Journal of Interdisciplinary Research and Innovations
ISSN 2348-1218 (print), ISSN 2348-1226 (online)
Research Publish Journals
