Effect of different processing conditions on quality of cassava

Sweeteners play a vital role in the food industry serving either as preservative or addition to consumables. The high intake of sweetener brought about production artificially synthesized which has, turn, given reason concern for health on long term. Cassava is one mostly cultivated crops Nigeria with cassava possessing highest level starch compared other crops. This research explores abundance cassava, converting its into (glucose). An extraction test rig was developed part study extract from cassava. A 2x3x3 factorial experiment used carry out and factors considered were varieties (Manihot dulcis Manihot palmatal), delay period (15, 30 45 minutes) quantity (1, 2 4 kg). SPSS 20.0 Analysis Variance (ANOVA) measured parameters. sugar concentration analysis carried dulcis) gave values 13.02 17.57 mg/mL, respectively line established value 12.43 mg/mL. ANOVA showed interactive effect variety, nutritional composition 5% confidence level. result revealed efficiency full hydrolysis variety 45minutes kg minutes that 76.93% 78.03%, respectively. In comparison, obtained closer and, such, proper replacement artificial sweetener.