EFFECT OF CHILLING TEMPERATURE ON THE DIGESTIBILITY OF CASSAVA STARCH
abstract
One of the most significant food crops in the humid tropics is cassava (Manihot esculenta, Crantz), also known as manioc, tapioca, or yucca. It is especially well-suited to conditions of low nutrient availability and can withstand drought. It is a dicotyledonous plant from the Euphorbiaceae family. The goal of this project is to ascertain how temperature affects the digestibility of cassava tubers. The analysis revealed that the moisture content of the cassava tubers ranged from 51.6742 to 61.9166%. The results also revealed that the sample that was frozen for 12 hours before being heated for 3 hours at 55 °C had resistant sugar and was less digestible than the sample that had been heated for 3 hours at 65 °C first and then frozen for 12 hours.