PHYSICAL PROPERTIES OF CASSAVA FLOUR MADE FROM SOLAR CONVECTION-DRIED CASSAVA CHIPS

Cassava is an important source of carbohydrate for people in developing countries, but the roots are perishable, and must be consumed or processed within a few days after harvest. The purpose of this study was to demonstrate that a prototype solar-convection dryer could be used to produce dried cassava chips which could subsequently be ground into flour as a means of preserving and adding value to the cassava crop. Drying characteristics and physical properties of cassava chips and flour were determined and reported in this study. These included sorption isotherms and drying curves for the cassava chips, and moisture content, particle size distribution, bulk density, solid particle density, porosity, permeability and specific surface area of the cassava flour.