PRODUCTION OF STARCH FROM CASSAVA (Maihot Esculanta) AND ITS CROSS LINKED DERIVATIVES
TABLE OF CONTENT
CONTENT Title page Declaration Certification Dedication Acknowledgment Table of content Abstract
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 1.2.1 CASSAVA STARCH (Manihot esculanta) 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 2.0 TABLE 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 TWO 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 2.2.2 CLEANING/WASTING 2.2.3 PEELING/GRINDING 2.2.4 SIEVING/FILTRATION 2.2.5 DRYING/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 3.3.0 ANALYTICAL DETERMINATION 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 3.6 RESULTS CHAPTER FOUR CONCLUSION DISCUSSION RECOMMENDATION REFERENCES
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.
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