Functional Properties of Flour Produced From Abacha (Cassava) Flour

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 DRYING 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 PREPARATION……………………………………………………….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 methods namely sun-dried and oven-dried. The flours were obtained 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 affect the functional properties of the two different drying methods of cassava flour.