Proximate Analysis of Cassava
Student: Mohammed Babatetengi Abubakar (Project, 2025)
Department of
Usmanu Danfodio University, Sokoto, Sokoto State
Abstract
ABSTRACTThis research investigates the proximate composition of Manihot esculenta (cassava) to evaluate its nutritional profile and potential applications. The study aimed to analyze the moisture, ash, protein, fat, fiber, and carbohydrate contents of cassava, providing insight into its nutritional value. Using standard analytical methods, the proximate analysis was carried out on prepared cassava samples. The results revealed qualitative variations in the nutritional components, with cassava exhibiting a high carbohydrate content as 69.88%, moderate fiber as 7.75%, protein as 7.88%, relatively low ash as 2.5%, fat concentration as 1.25% and moisture content 11% These findings highlight cassava’s potential as an energy-rich food source and its versatility in food processing and industrial applications.
Keywords
For the full publication, please contact the author directly at: babsqid.com@gmail.com
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Institutions
- HASSAN USMAN KATSINA POLYTECHNIC (NCE), KATSINA, KATSINA STATE 4
- Hassan Usman Katsina Polytechnic, Katsina, Katsina State 5
- Heritage Polytechnic, Ikot Udota, Akwa Ibom State 46
- Hussaini Adamu Federal Polytechnic, Kazaure, Jigawa State 8
- Ibrahim Badamasi Babangida University, Lapai, Niger State 24
- Igbinedion University, Okada, Benin City, Edo State 2
- Ignatius Ajuru University of Education, Port Harcourt, Rivers State 8
- Imo State Polytechnic, Umuagwo, Owerri, Imo State 3
- Imo State University, Owerri, Imo State 45
- Institute of Management and Technology, Enugu, Enugu State 11