FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR

[ad_1]

FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA) FLOUR

TABLE OF CONTENT

TITLE

APPROVAL………………………………………………………….i

DEDICATION …………………………………………………………….ii

ACKNOWLEDGEMENT…………………………………………..…………iii

TABLE OF CONTENT …………………………………….………..…..……iv

ABSTRACT…………………………………………………………v

CHAPTER ONE

1.0      INTRODUCTION …………………………….………..……….……1

1.1      AIM AND OBJECTIVE …………………….………..…..………4

CHAPTER TWO

2.0      LITERATURE REVIEW……………….………..…..…………..5

2.1      CASSAVA………….………..………………………..……5

2.1.2   MORPHOLOGY OF CASSAVA PLANT……………………………………..5

2.2      POST HARVEST PROBLEM OF CASAVA ……………………..……………9

2.2.1   TUBER DETERIORATION ……………..………..……………9

2.2.2   STORAGE PROBLEM..……………………………………10

2.3      CASSAVA PROCESSING.………………………….……10

2.4      EQUIPMENT AND MACHINES USED IN NIGERIA……………..………….14

2.4.1   CASSAVA GRATER…………………………….……16

2.4.2   MILLING MACHINE………………………….……16

2.5      SUN DRYING…………………………………..……19

2.6      FACTORS AFFECTING DRYIING OF CASSAVA CHIPS………………………….…………………20

2.7      FUNCTIONAL AND PASTING PROPERTIES OF CASSAVA FLOUR …………………….……21

CHAPTER THREE

3.0      MATERIALS AND METHOD …………..…………………………24

3.1      SAMPLE COLLECTION AND PREPATRATION……………………………………………………….24

3.2      PROCESSING OF CASSAVA FLOUR FROM THE SAMPLE ………………………………………24

3.3      METHOD OF ANALYSIS..……………………………….25

3.4     WATER ABSORPTION ………………………………..26

3.5      OIL ABSORPTION……………………………………26

3.6      EMULSIFICATION CAPACITY…………..………………………..27

3.7      GELATION CAPACITY.………………………………….27

3.8      PH MEASUREMENT……………………………….28

3.9      VISCOSITY………………………………28

CHAPTER FOUR

4.0      RESULT AND DISCUSSION …………………………29

4.1      RESULT…………………………………………………..29

4.2      DISCUSSION ……………………………………………..30

CHAPTER FIVE

5.0      CONCLUSION AND RECOMMENDATION………………………………..30

5.1      CONCLUSION ……………………………………………30

5.2      RECOMMENDATION……………………………………………30

5.3      REFERENCES …………………………………..35

ABSTRACT

This study was carried out to determine the functional properties of cassava flour produced using different drying method namely sun dried and oven dried. The flours were obtaining from cassava (Manihot Esculenta 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.

[ad_2]


Purchase Detail

Hello, we’re glad you stopped by, you can download the complete project materials to this project with Abstract, Chapters 1 – 5, References and Appendix (Questionaire, Charts, etc) for N5000 ($15) only,
Please call 08111770269 or +2348059541956 to place an order or use the whatsapp button below to chat us up.
Bank details are stated below.
Bank: UBA
Account No: 1021412898
Account Name: Starnet Innovations Limited

The Blazingprojects Mobile App



Download and install the Blazingprojects Mobile App from Google Play to enjoy over 50,000 project topics and materials from 73 departments, completely offline (no internet needed) with the project topics updated Monthly, click here to install.

0/5 (0 Reviews)
Read Previous

EFFECT OF PRIVATIZATION AND COMMERCIALIZATION ON THE NIGERIAN ECONOMY

Read Next

THE RELATIONSHIP BETWEEN ICT UTILIZATION AND FRAUD LOSSES IN COMMERCIAL BANKS IN NIGERIA

Need Help? Chat with us