Development of Cassava-Supplemented Roasted Chili Paste Using Cyanide-Reduced Cassava to Enhance the Value of Local Raw Materials
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Abstract
The objectives of this research were : (1) compare heat treatment methods for reducing cyanide content in cassava prior to its use in roasted chili paste production; (2) develop roasted chili paste supplemented with different levels of cassava; and (3) investigate consumer acceptance of the developed product. The study employed an experimental research design using a Randomized Complete Block Design (RCBD). Data were analyzed using analysis of variance (ANOVA), and mean differences were determined by Duncan’s New Multiple Range Test (DMRT) at a significance level of 0.05. Sensory evaluation was conducted with 40 panelists, while consumer acceptance was assessed using questionnaires administered to 100 consumers. Chemical composition and microbiological quality were analyzed according to standard analytical methods.
The results revealed that steaming was the most effective heat treatment for reducing cyanide content, resulting in the lowest residual cyanide level of 18.9 mg/kg, and was therefore selected for product development. Sensory evaluation indicated that roasted chili paste supplemented with 40% cassava received the highest scores for color and taste and was selected as the prototype formulation. The chemical analysis showed significant differences (P ≤ 0.05) in moisture, protein, ash, crude fiber, carbohydrate contents, and water activity (aw), whereas fat content did not differ significantly (P > 0.05) among the formulations. The microbiological quality of all formulations complied with the Thai Community Product Standard for roasted chili paste. Consumer acceptance testing showed that 98% of the sampled consumers accepted the product, while 81% expressed purchase intention.
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