African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 924

Article in Press

Determination of proximate composition and anti-nutritional content of Cassava in Jimma Zone, Ethiopia

Adugna Bayata Hirko

  •  Received: 09 September 2020
  •  Accepted: 04 December 2020
Cassava is a dominant staple food for many developing countries, particularly, in humid and sub-humid tropics. In this study the proximate composition and cyanide content of cassava root grown in Jimma Zone were investigated. Cassava samples were collected from five selected Woredas (Districts) of the Zone, where the plant usually grows. Nutritional compositions such as crude fat, protein and fiber as well as cyanide contents were considered in this study. Accordingly, the crude fat, protein and fiber content of the studied cassava root ranging from 1.38-3.06%, 1.32-1.90% and 1.58-2.96%, respectively. The results of nutritional composition of analyzed cassava root samples were rich in crude fat, protein, fiber and carbohydrate. The level of cyanide as compared to the limits set by World Health Organization was low and it may not cause harmful effect on human health.

Keywords: Cassava root, Nutritional compositions, Cyanide