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FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR

  • Type:Project
  • Chapters:5
  • Pages:65
  • Format:Microsoft Word
(Food Technology Project Topics & Materials)

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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 functional properties. The flours samples have functional properties ranging from pH dilution 6.35% to 6.65%, bulk density 0.66g/m to 0.72g/ml, water absorption capacity 3.00 to 5.00ml, oil absorption capacity 1.76% to 0.88%, emulsification capacity 42.64% to 45.26%, gelation capacity point 10m to 15ml, gelation temperature 600 to 700c and 2.29 pas to 2.09pas viscosity measurement. The result of this study showed that the drying methods have effect on functional properties of the two different drying method of cassava flour. 


TABLE OF CONTENT

CHAPTER ONE

1.0      INTRODUCTION

1.1      AIM AND OBJECTIVE

CHAPTER TWO

2.0      LITERATURE REVIEW

2.1      CASSAVA

2.1.2   MORPHOLOGY OF CASSAVA PLANT

2.2      POST HARVEST PROBLEM OF CASAVA

2.2.1   TUBER DETERIORATION

2.2.2   STORAGE PROBLEM

2.3      CASSAVA PROCESSING

2.4      EQUIPMENT AND MACHINES USED IN NIGERIA

2.4.1   CASSAVA GRATER

2.4.2   MILLING MACHINE

2.5      SUN DRYING

2.6      FACTORS AFFECTING DRYIING OF CASSAVA CHIPS

2.7      FUNCTIONAL AND PASTING PROPERTIES OF CASSAVA FLOUR

CHAPTER THREE

3.0      MATERIALS AND METHOD

3.1      SAMPLE COLLECTION AND PREPATRATION

3.2      PROCESSING OF CASSAVA FLOUR FROM THE SAMPLE

 

3.3      METHOD OF ANALYSIS

3.4     WATER ABSORPTION

3.5      OIL ABSORPTION

3.6      EMULSIFICATION CAPACITY

3.7      GELATION CAPACITY

3.8      PH MEASUREMENT

3.9      VISCOSITY

CHAPTER FOUR

4.0      RESULT AND DISCUSSION

4.1      RESULT

4.2      DISCUSSION

CHAPTER FIVE

5.0      CONCLUSION AND RECOMMENDATION

5.1      CONCLUSION

5.2      RECOMMENDATION

5.3      REFERENCES

 

FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR
For more Info, call us on
+234 8130 686 500
or
+234 8093 423 853

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Details

Type Project
Department Food Technology
Project ID FTE0082
Price ₦3,000 ($20)
Chapters 5 Chapters
No of Pages 65 Pages
Format Microsoft Word

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    Details

    Type Project
    Department Food Technology
    Project ID FTE0082
    Price ₦3,000 ($20)
    Chapters 5 Chapters
    No of Pages 65 Pages
    Format Microsoft Word

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