+234 813 0686 500
+234 809 3423 853
info@grossarchive.com

Physico-Chemical and Organoleptic properties of flour and fufu processed from cassava varities

  • Type:Project
  • Pages:64
  • Format:Microsoft Word
(Food Technology Project Topics & Materials)
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.

CHAPTER FIVE
Conclusion

Physico-Chemical and Organoleptic properties of flour and fufu processed from cassava varities

Share This

Details

Type Project
Department Food Technology
Project ID FTE0130
Price ₦3,000 ($20)
No of Pages 64 Pages
Format Microsoft Word

500
Leave a comment...

    Details

    Type Project
    Department Food Technology
    Project ID FTE0130
    Price ₦3,000 ($20)
    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
    CHAPTER ONE Fufu is a dough – like consistency prepared from predominantly starchy material by pounding the boiled material or by cooking a non-gelatinized powder or paste icold o hot water (krama and maz 1972) This is usually eaten with soup or (ownueme, 1978) Ngoddy and Ihekoronye 1985) Fufu is important in Nigerian food utilization patterns.... 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 study was carried out to determine the functional properties of cassava flour produced using different drying method namely sundried and oven dried. The flours were obtaining from cassava (Manihot Esculent Crantz) by peelings, washing, cooking, slicing or chopping, drying, milling and sieving. The flours obtained were evaluated for... 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
    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
    ABSTRACT This study evaluated 'the effects of processing methods on the physico-chemical properties of sweet potato and sorghum flour'. Sweet potato (Ipomoea batatas) is an important food crop in the tropical and sub-tropical countries and belongs to the family convolvulaceae. Sweet potatoes are rich in dietary fiber, minerals, vitamins, and anti... Continue Reading
    ABSTRACT This study evaluated 'the effects of processing methods on the physico-chemical properties of sweet potato and sorghum flour'. Sweet potato (Ipomoea batatas) is an important food crop in the tropical and sub-tropical countries and belongs to the family convolvulaceae. Sweet potatoes are rich in dietary fiber, minerals, vitamins, and anti... Continue Reading