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Abstract
The study examined the effect of different processing method on the functional properties of cassava flours .The study was in Ekosodin community of Ovia North East Local Government Area in Edo State. A descriptive survey research design was adopted. The population for this study consists of 30 cassava processing mill in Ovia North East Local Government Area in Edo State. The sample size of the study is made up 25 cassava processing mill in Ovia North East local government area of Edo state. Simple percentage was used to analyse the data. The result of the study shows that respondents agreed that drum drying affects the functional properties of cassava flours.The second finding show that respondents agreed solar drying affect the functional properties of cassava flours. The result shows that respondents agreed air oven drying affect the functional properties of cassava flours. The paper concludes that three processing methods affect the functional properties of cassava flours.
