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Abstract            Volume:10  Issue-5  Year-2022         Original Research Articles

Online ISSN : 2347 - 3215
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcret@gmail.com

Sensory Characteristics of Sweet Variety Cassava (Mannihot esculenta) Chips
Kedir Kebero Jebo*
Department of Food Science and Nutrition Research, Ethiopian Institute of Agricultural Research,Finfinne, Oromia, Ethiopia
*Corresponding author

Cassava (Manihot esculenta) was introduced in Ethiopia around 1960‘s. currently the plant is being distributed throughout the country as a tool to tackle food insecurity. However, the distribution is not supported by proved food preparation techniques for optimal processing to increase nutrient density and eliminate toxin. Purpose of the Study: The aim of this study was to develop the cassava chips and compared sensory acceptance with potato chips and improved nutritional quality of cassava-based foods. Sweet variety cassava was used in this study. Processing techniques such as washing, peeling, slicing, frying and draining were used to increase nutritional value and diversity of cassava-based foods. Results: In this study the chips produced from potato was found to be the best in sensory acceptance criterion while chips produced from sweet variety cassava was best in the crispness quality. Conclusion: In general, sensorial accepted chips can be produced from both sweet variety cassava and potato.

Keywords: Chips, Cassava, Crispness, Sensory Analysis, frying, potato.
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How to cite this article:

Kedir Kebero Jebo. 2022. Sensory Characteristics of Sweet Variety Cassava (Mannihot esculenta) Chips.Int.J.Curr.Res.Aca.Rev. 10(5): 117-120
doi: https://doi.org/10.20546/ijcrar.2022.1005.010
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.