PHYSICO – CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES.

  • Type: Project
  • Department: Food Technology
  • Project ID: FTE0105
  • Access Fee: ₦5,000 ($14)
  • Pages: 64 Pages
  • Format: Microsoft Word
  • Views: 808
  • Report This work

For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853
ABSTRACT
This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced, fermentation, washing of the fermented mash and dried erther sundrying or oven drying.
The sensory evaluation were carried out when the products from 4 (2) 1425 was generally accepted by the panelists but the most parameters considered during evaluation were taste, colour, odour, mouth feel, texture. The proximate analysis of the analysis of the ash content, protein, moisture, carbohydrate, cyanide content was carried out. In order to conter on the fufu a long shelf- life, good consumer appeal and improved hygiene status (fliRo 1988) The granulation, drying and milling were considered as necessary operational extension to the mechanized process.

TABLE OF CONTENTS
COVER PAGE
ABSTRACT
ACKNOWLEDGEMENT
DEDICATION
TABLE OF CONTENT
LIST OF TABLES
LIST OF FIGURES

CHAPTER ONE INTRODUCTION

CHAPTER TWO LITRATURE REVIEW
2.1.0 CASSAVA (Historical Ground)
2.1.1 CASSAVE (Botanical Nomendature)
2.1.2 CASSAVA (Production $ Trade)
2.1.3 Cassava cultuatn 
2.1.4 Climatic conditions
2.1.5 Harvesting 
2.1.6 Diseases and pests
2.1.7 Varieties
2.1.8 Toxicity in cassava
2.1.9 Deteriorating of cassava roots
2.2.0 Storage of cassava roots.
2.2.1 Use of cassava in the human diet
2.2.2 MAIN CONSTITUENTS AND NUTRITIONAL VALUE
2.2.3 FOOD PRODUCTS FROM WHOLE CASSAVA 
ROOT
2.2.4 FERMENTED CASSAVA PRODUCTS
2.2.5 CASSAVA REFUSE OR WASTE
2.2.6 Production of cassava flour and fufu preparation by a mechanical process by using the above flow chart.

CHAPTER THREE
3.1.0 MATERIALS AND METHODS
3.2.0 OTHER MATERIALS USED
3.2.1 FUFU MASH PREPARATION
PH
Acidity
Cyanide content
Moisture content
Fat content determination
Sensory evaluation
Proximate.

CHAPTER FOUR
Results and Discussion.

PHYSICO – CHEMICAL AND ORGANOLEPTICPROPERTIES OF FLOUR AND FUFU PROCESSE FROM CASSAVE VERIETIES.
For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

Share This
  • Type: Project
  • Department: Food Technology
  • Project ID: FTE0105
  • Access Fee: ₦5,000 ($14)
  • Pages: 64 Pages
  • Format: Microsoft Word
  • Views: 808
Payment Instruction
Bank payment for Nigerians, Make a payment of ₦ 5,000 to

Bank GTBANK
gtbank
Account Name Obiaks Business Venture
Account Number 0211074565

Bitcoin: Make a payment of 0.0005 to

Bitcoin(Btc)

btc wallet
Copy to clipboard Copy text

500
Leave a comment...

    Details

    Type Project
    Department Food Technology
    Project ID FTE0105
    Fee ₦5,000 ($14)
    No of Pages 64 Pages
    Format Microsoft Word

    Related Works

    ABSTRACT This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced,... Continue Reading
    ABSTRACT This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced,... Continue Reading
    ABSTRACT This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced,... Continue Reading
    ABSTRACT This study was designed to evaluate the potentials of sweet cassava variety TMS 4(2) 1425being manihet palmata and bitter varieties TMS 30572, TMS 30555, and NR 8082 being Manihot utilisima Crantz flours used in the production of fufu,in carrying out the process the root was weighed before and after washing then peele, washed, sliced,... Continue Reading
     ABSTRACT This work examined the physicochemical properties of cocoyam flour. Cocoyam corms were cleaned, peeled, diced, blanched, sundried, milled and sieved to obtain flour of fine particle sizes. Physical properties and chemical composition of the flour were determined in accordance with standard methods. The results of the physical properties... Continue Reading
     ABSTRACT This work examined the physicochemical properties of cocoyam flour. Cocoyam corms were cleaned, peeled, diced, blanched, sundried, milled and sieved to obtain flour of fine particle sizes. Physical properties and chemical composition of the flour were determined in accordance with standard methods. The results of the physical properties... Continue Reading
    ABSTRACT This study examined the effects of chemical pre-milling treatment on the physico-chemical as well as pasting properties of Mucuna sloanei ‘ukpo’ flour. The seeds were treated with Distilled water, Citric Acid, Sodium bicarbonate, and Sodium Chloride solutions at various levels of concentration (1% 2.50%, 5% 7.5%, 10% w/v) before... Continue Reading
    Abstract The pollution of rivers and lakes by n~tural and human activities is causing some concern thc world over because of the problems it poses to mankind's existence 2 (~epple, ,973'; Hakanson, 1974 ; Bryce-jmitl , 1975~; 4 Hodges, 1977 ; Sada et al, 1%a5, Faculty of Law, 6 University of Ibadan 1988 , His Holiness, Pcpe John Paul XI, 1 9w7).... Continue Reading
    Abstract a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia aethopica (Uda), Monodora Myristica (Ehuru) and TrtraleuraTetraopera (Oshsho).  The proximate analysis of these spices  were done to determine their moisture content, ash... Continue Reading
    PIPE GUIEENSE (UZIZA) XYLPIA AETHPICA (UDA) MONODORA MYRISTICA (EHURU) TETRAPELURA TETRAPTERA (OSHOSHO) Abstract a comparative study was done on the physico-chemical and antioxidant properties of some culinary herbs and local spices. Piper Guiness (Uziza), Xylopia... Continue Reading
    Call Us
    Get this work
    whatsappWhatsApp Us