Use of indigenous technology for the production of high quality cassava flour with similar food qualities as wheat flour.

Background: The aim of the paper was to compare the food qualities of 2 varieties (SME 1 and 2) of high quality cassava flour (HQCF) produced from indigenous technology and that of some commercially sold wheat/HQCF samples.

Material And Methods: The pH, proximate, phytochemical, antioxidant, functional properties and starch yield of the flours were carried out using standard techniques.

Results: The wheat flours had higher bulk densities and lipids than the HQCF samples while the oil absorption capacity of the HQCF (SME 2) was higher than other fl our samples investigated.