Sorption Isotherm and Thermodynamic Properties of High-Quality Cassava Flour

The processing of cyanogenic cassava roots into consumable foods, particularly High-Quality Cassava Flour (HQCF), has garnered significant attention in Nigeria's food processing industry. However, despite the increasing demand and strategic importance of HQCF, there is a pressing need to enhance the quality and optimize its production processes, encompassing processing, packaging, and storage. The current study employs the gravimetric method to assess the equilibrium moisture content (EMC) of HQCF, a critical aspect of its quality and shelf-life stability. The investigation delves into the physicochemical properties of cassava flour, focusing on the impact of storage time and packaging materials. While previous research has explored cassava tuber and its by-products, there remains a notable gap in detailed examinations of the effects of storage conditions on the physicochemical properties of cassava flour. Consequently, a comprehensive understanding of the interplay between storage time, packaging materials, and the resultant properties of HQCF is imperative for ensuring the product meets not only local standards but also regional and international quality benchmarks. This research addresses the aforementioned gaps by employing four models (GAB, Modified BET, Modified Henderson, and Modified Oswin) to analyze EMC data and determine the optimal fit. The study also investigates key parameters such as monolayer moisture content, enthalpy, and entropy, providing valuable insights into the underlying mechanisms and efficiencies of drying and storage processes. The findings contribute significantly to the knowledge base on cassava processing and HQCF quality, offering practical guidance for the storage and handling of this essential product in the Nigerian food industry. In light of the increasing demand and policy-driven market dynamics, this research plays a crucial role in supporting the ongoing efforts to establish and maintain adequate storage conditions, ensuring the stability and shelf-life of packaged cassava flour in the ever-evolving food landscape.