A PCE Instruments' COLOR METER model PCE-CSM 2 (Color Tec Associates, Inc., 28 Center Street, Clinton, NJ 08809) was used to determine the color variation of the dried samples using the three different drying methods described by Alamu et al. (2020) . The L * , a * , and b * readings were recorded in an Excel sheet. The color meter operates on the Commission Internationale de l'Eclairage (CIE) L * , a * , b * color scheme. The maximum for L * is 100, representing a perfect reflecting diffuser, the value for the standard white paper. The positive a * value is red, the negative a * value is green, the positive b * value is yellow, and the negative b * indicates blueness. The total color difference, E * , was calculated using the L * , a * , and b * values. The E * is a single value considering the differences between the sample's and standard's L * , a * , and b * .
. . Fundamental chemical analysis: proximate (moisture, ash, fat, amylose, total starch, and sugar) composition determinations . . . Moisture content
The cassava flour's moisture content (MC) was determined by weighing 5 g of the cassava samples in a cleaned and pre-weighed moisture can and placed in an oven at 103 • C for 16 h until the constant weight was obtained (AOAC, 2006) . The % MC was estimated using the equation shown below:
Where M 2 = weight in (g) of dish, lid, and sample after drying M 1 = weight in (g) of dish, lid, and sample before drying M 0 = weight in (g) of dish and lid only.