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\hypersetup{pdftitle={ Development of Nutritious Low Fat Vacuum Fried Snacks from Yellow Fleshed Cassava Root: Process Design, Product Characterisation and Economic Implications},pdfauthor={Olajide Sobukola, Ajoke Sanni, Folake Henshaw},pdfsubject={Tropentag 2016: Abstract},pdfkeywords={Cassava, health, nutrition, oil, vacuum frying},pdfpagemode=None,colorlinks=true}
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\parbox[b]{13.4cm}{\centering \large{\textbf{Tropentag, September 18-21, 2016, Vienna, Austria}}\\[1ex] \Large{``Solidarity in a competing world ---\\fair use of resources''\\[2ex]}}
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\Large{\textbf{ Development of Nutritious Low Fat Vacuum Fried Snacks from Yellow Fleshed Cassava Root: Process Design, Product Characterisation and Economic Implications\footnote{\textbf{Contact Address:} Olajide Sobukola, Federal University of Agriculture, Abeokuta, Nigeria, Food Science and Technology, 110001~Abeokuta, Nigeria, \mbox{e-mail}: \email{olajidephilip@yahoo.com}}\\[0.8ex]}}
\normalsize{\textsc{Olajide Sobukola$^{1}$, Ajoke Sanni$^{2}$, Folake Henshaw$^{3}$}}
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\begin{itemize*}
\item[]{\small{\textit{$^{1}$Federal University of Agriculture, Abeokuta, Nigeria, Food Science and Technology, Nigeria}}}
\item[]{\small{\textit{$^{2}$Federal University of Agriculture, Abeokuta, Nigeria, Nutrition and Dietetics, }}}
\item[]{\small{\textit{$^{3}$Federal University of Agriculture, Abeokuta, Nigeria, Nutrition and Dietetics, }}}
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\index[author]{Sobukola, Olajide}
\index[author]{Sanni, Ajoke}
\index[author]{Henshaw, Folake}
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\textbf{Abstract}
\begin{abstract}
\normalsize{
Vacuum frying technology was used to design the process, characterise the products and determine the economic implications in the development of nutritious and healthy fried snacks from yellow fleshed cassava roots (YFCR). Three YFCR (TMS-01--1368, TMS-01--1412 and TMS-01--1371) varieties were fried under different vacuum frying conditions to optimise the process based on superior quality attributes. The optimised vacuum fried samples were then compared with the common atmospheric deep fat frying based on the equivalent thermal driving forces. Vacuum frying conditions such as frying temperature, frying time as well as vacuum pressure significantly ($p < 0.05$) affected the major quality attributes of fried chips in decreasing order. In terms of the optimisation conditions based on desirability concept, vacuum frying conditions varied among the varieties with IITA/TMS 01--1368, IITA/TMS 01--1371 and IITA/TMS 01--1412 having frying temperature, vacuum pressure and frying time of 122oC, 14.49 cmHg and 8 min; 129oC, 9.91 cmHg and 9.75 min; and 122oC, 9.91 cmHg and 9.95 min, respectively. Irrespective of the variety used, the optimised vacuum fried yellow fleshed cassava chips had higher carotenoid retention, lower oil content, lower breaking force (more crispier) and lighter than atmospheric fried samples. Based on the economic analysis presented above, the processing cost structure and profit per processing cycle resulted in total processing cost, net profit per month and return on investment per month of \$793, \$1,091.91 and \mbox{137\,\%}, respectively while processing cost structure and profit per processing cycle using VF 5.0 vacuum fryer resulted in total processing cost, net profit per month and return on investment per month of \$727.5, \$1157.6 and \mbox{159\,\%}, respectively.}

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\noindent \textbf{Keywords:} Cassava, health, nutrition, oil, vacuum frying
\index[key]{Cassava}
\index[key]{Health}
\index[key]{Nutrition}
\index[key]{Oil}
\index[key]{Vacuum frying}
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