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PRODUCTION OF STARCH FROM CASSAVA (Maihot Esculanta) AND ITS CROSS LINKED DERIVATIVES

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PRODUCTION OF STARCH FROM CASSAVA (Maihot Esculanta) AND ITS CROSS LINKED DERIVATIVES

 

ABSTRACT

The study looked into the production of starch from cassava and formulation of its cross-linked derivatives, various tests were carried out in the starch produced such as ash content, moisture content, pH value, and gelatinization temperature of the native starch produce which is higher than the cross-linked derivatives. This is as a result of reduced cohesion, rubbery elastic characteristics of starch paste to a smooth salve like and creamy past of the cross-link starch.

 

TABLE OF CONTENT

 

Title page

Declaration

Certification

Dedication

Acknowledgment

Table of content

Abstract

 

CHAPTER ONE

 

INTRODUCTION

 

LITERATURE REVIEW

1.1 MEANING AND COMPOSITION OF STARCH

1.2.1 COMPLEX BRANCH CHAIN (AMILOPECTIN)

1.1.2 AMYLOSE CHAIN

1.1.3 STARCH GELATINIZATION

1.1.4  GELATINIZATION PROCESS

1.1.5  STARCH RETRO GRADATION

1.2.0  SOURCES OF STARCH

1.2.2 ORIGIN, TYPES AND COMPOSITION OF

CASSAVA STARCH

1.2.3  ADVANTAGES OF CASSAVA STARCH

TABLE 1.0 APPROXIMATE COMPOSITION OF THE

CASSAVA TUBER

Fig 2.0TABLE

1.3.0  TYPES OF STARCH

1.3.1  DEFINITION AND REASONS FOR STARCH

MODIFICATION

1.3.2  STARCH MODIFICATION

1.4.0 CROSS – LINK STARCH

1.4.1  EFFECT OF CROSS-LINKING ON STARCH

1.4.2 USES OF CROSS-LINKED STARCH  DERIVATIVES

 

TABLE

1.4.3 FUNCTIONS OF CROSS-LINKED STARCH IN FOOD

1.5.0 CARBOXY METHYL STARCH

AIM AND OBJECTIVE

SIGNIFICANT OF THE STUDY

LIMITATIONS OF THE STUDY

CHAPTER TWOÂ Â Â

2.0  MATERIALS AND METHODS

2.1.0  RAW MATERIALS USED

2.1.1  EQUIPMENT USED

2.1.2  REAGENT USED

2.2.0  METHODS OF PRODUCTION OF

CASSAVA STARCH

2.2.1 SORTIN/SELECTION

2.2.2CLEANING/WASTING

2.2.3PEELING/GRINDING

2.2.4 SIEVING/FILTRATION

2.2.5DRYING/BLENDING

2.3  CASSAVA STARCH PRODUCTION

2.4.0 PRODUCTION OF CROSS-LINKED DERIVATIVES

3.0  ANALYTICAL DETERMINATION AND RESULT

3.2.0 ANALYTICAL DETERMINATION OF MOISTURE

CONTENT OF THE PRODUCT

  1. ANALYTICAL DETERMI3.0 NATION OF PH OF THE

 

PRODUCT

3.4.0  ANALYTICAL DETERMINATION OF

ASH CONTENT

3.5.0   ANALYTICAL DETERMINATION OF

GELATINIZATION

TEMPERATURE OF THE NATIVE STARCH

CHAPTER THREE

3.6RESULTS

CHAPTER FOUR

CONCLUSION

DISCUSSION

RECOMMENDATION

REFERENCES

 

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