Chemical Composition of Chips from Selected Cassava Varieties in Makurdi, Benue State

Chemical composition(proximate composition, pH, mineral contents, and some anti-nutritional factors)of chips fromsweet, improved and local varieties of cassavawas carried out using standard analytical methods. Results obtained showed that the sweet variety was highest in ash (2.55%) and fibre (3.65%) contents.The improved variety was highest in protein (2.17%) and fat (1.24%)contents, while the local variety was highest in moisture (12.33%) and carbohydrate (79.20%) contents. pH content of the chips ranged from 5.82 to 6.66, with the local variety being the most acidic. There were significant (p<0.05) differences in mineral content of chips. The sweet variety was highest in iron (1.58 mg/100g) and magnesium (44.00 mg/100g) contents, while those from the improved variety were highest in calcium (17.00 mg/100g)and zinc (2.37 mg/100g) contents. All anti-nutrients assessed fell within recommended limits, therefore, chips from these cassava varieties can be safely processed into consumer products.

Keywords: Chips, Cassava varieties, Anti-nutrients, Proximate composition, Mineral content, pH.