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
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
1.2.1 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[10]
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.