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
