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EFFECT OF PROCESSING METHOD ON THE FUNCTIONAL PROPERTIES OF CASSAVA FLOURS

  • Type:Project
  • Pages:54
  • Format:Microsoft Word
(Food Technology Project Topics & Materials)
ABSTRACT
The effects of variety and processing methods on the functional properties of cassava flours were studied. The functional properties of the flour were determined using standard procedures. Cassava roots were fermented, blanched, soaked, dried and milled into flour. The functional properties of the flour were determined. There were variety and method of processing influence of the functional properties significantly. The gelation capacities varied between 75% and 80% bulk density, emulsion capacity, water absorption capacity and wettability were within the values of 5.5-6.8ml/g, 35-40%, 0.9-2.4g/g and 12-497sec respectively each differing significantly (P<0.05) for most of the processing methods. TMS4(2)1425) and NR8082 cassava varieties had good quality cassava flour in term of functionality when blanched or unfermented during processing.


TABLE OF CONTENTS

Title page i

Certification ii

Dedication iii

Acknowledgment iv

Table of contents v

List of tables viii

List of figures ix

Abstract x

CHAPTER 1

1.0 Introduction 1

1.1 Justification 3

1.2 Aim of the study 4

CHAPTER 2

LITERATURE REVIEW

2.1 Cassava 5

2.2 The origin and distribution of cassava 5

2.3 Ecology of cassava plant 6

2.4 Physiology and morphology of cassava 6

2.5 Cassava production 8

2.6 Processing of cassava roots 11

2.6.1 Fresh cassava roots 11

2.6.2 Why cassava needs processing 12

2.6.3 Processing techniques and reduction of cyanide in cassava 12

2.6.4 Processing and utilization of cassava roots 12

2.6.5 Methods of detoxification of cassava 14

2.7 Nutritional value of cassava 16

2.8 Cassava flour production in Nigeria 16

2.8.1 Technical challenges of high quality cassava flour (HQCF) production in Nigeria 17

2.8.2 Selected cassava processing methods 18

2.9 Utilization and importance of cassava 19

CHAPTER 3

MATERIALS AND METHODS

3.1 Sources of material 21

3.2 Sample preparation 21

3.2.1 Blanched sample 21

3.2.2 High quality cassava flour 23

3.2.3 Soaked sample 24

3.2.4 Fermented flour 25

3.3 Determination of functional properties of cassava flour 26

3.3.1 Water absorption capacity (WAC) 26

3.3.2 Determination of bulk density (BD) 26

3.3.3 Determination of gelatinization temperature 26

3.3.4 Determination of emulsification capacity (EC) 26

3.3.5 Determination of wettability 27


CHAPTER 4

RESULT AND DISCUSSION

4.1 Result 28

4.2 Discussion 29

CHAPTER 5

CONCLUSION AND RECOMMENDATIONS

5.1 Conclusion 32

5.2 Recommendations 32



EFFECT OF PROCESSING METHOD ON THE FUNCTIONAL PROPERTIES OF CASSAVA FLOURS

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Details

Type Project
Department Food Technology
Project ID FTE0118
Price ₦3,000 ($9)
No of Pages 54 Pages
Format Microsoft Word

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    Details

    Type Project
    Department Food Technology
    Project ID FTE0118
    Price ₦3,000 ($9)
    No of Pages 54 Pages
    Format Microsoft Word

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