M.Sc. Dissertation
The aim of this study was to assess compliance of cassava flour processed by Small and
Medium Enterprises (SMEs) from Mwanza, Tanga and Coast regions. Flour samples were
collected randomly from 22 SMEs in the mentioned Regions. Processing technologies as
well as factors that influenced product standardization based on Good Manufacturing
Practices (GMP), Good Hygienic Practices (GHP) and storage practices were assessed
using pretested structured questionnaire. Chemical composition (moisture, crude fibre,
total ash and acid insoluble ash), microbiological (Salmonella, E. coli, yeast and mould
counts) and toxicological (hydrogen cyanide, aflatoxin B 1 and total aflatoxin) qualities
were analyzed using standard methods. The results were compared to National standard.
Results indicated that 75.0, 45.5, and 57.1% of cassava flour samples from Tanga,
Mwanza and Coast, respectively failed to comply with maximum limit of 12% moisture
content while 50.0, 63.6 and 57.1% of samples from Tanga, Mwanza and Coast,
respectively failed to comply with the crude fibre standards requirement of 3%. All
samples complied for total ash and acid insoluble ash parameters. In the toxicological
assessment, majority of the samples were within the maximum acceptable limit of 10
mg/kg of HCN; 40.9% of samples tested were positive for aflatoxin B 1 and total aflatoxin
range of 0.01 to 0.9 ppb and 0.05 to 1.4 ppb, respectively. 54.6% of the sample were
below the limit for yeasts and moulds while all samples complied with Escherichia coli
and Salmonella specifications. More than 80% of respondents had knowledge on overall
quality criteria needed in cassava flour production, 90.9% were knowledgeable on
personal hygiene and 86.4% had storage systems needed for storing packed finished
products. Majority of processors lacked permits and licenses from regulatory authorities
and facilities for quality monitoring during processing. Training and acquisition of
permits and licenses are recommended to assure compliance in production of quality
flours.