Cassava flour was prepared by method described for high quality
cassava (HQCF) by IITA [13]. Matured cassava roots without rot were
selected. They were peeled, washed and grated in a mechanical grater.
The pulp obtained was dewatered in a ‘muslin’ cloth placed in between
a screw press. The pulverized material obtained was then spread on
trays on thin layer and dried in cabinet dryer (Lukas Engineering Nig.
Ltd) at 70ºC to a constant weight to give a flour of 4% moisture. The
dried pulverized material was then milled to fine powder in a hammer
mill. The cassava flour obtained was stored in an airtight container.