Description
ABSTRACT
The fresh cassava were sources from Idodo in Nkanu Local Government of Enugu state. The weight of the cassava tuber were taken to be 31.50kg. After peeling and washing, it was divided into two equal parts which was 21.13kg for production of sample A and sample B respectively (edible and textile starch) which weighed 13.1kg.
During this process, the temperature were obtained at 700c (617.4R). And the other properties of the cassava samples were carried out, such as moisture content of the fresh cassava 59.82% (Sample A), Textile starch 52.02% (Sample B) and edible starch (Sample C). the average mean percent of ash content of Sample A, edible starch was 2.6% while that of (Sample B, fresh crush cassava was 2.1%.
Also determination of cyanide content of fresh cassava 14.13ml. Textile 5.0ml and edible starch 4.48ml.
TABLE OF CONTENTS
i Title page
ii Abstract
iii Table of content
CHAPTER ONE
1.0 Introduction
1.1 Scope and objective
CHAPTER TWO
2.1 History of cassava
2.2 Environmental condition for cassava growth
2.3 Cultural method of cultivation/harvesting
2.4 Harvesting/storage
2.5 Nutritive composition of cassava
2.6 Method of cassava processing
2.7 Toxicity of cassava processing and it’s material
2.8 Starch chemistry
2.9 Physical properties of starch
2.9.1 Chemical properties of starch
2.9.2 Starch processing
2.9.3 Hydrolysis of local starch
CHAPTER THREE
3.0 Production of starch from cassava (textile starch)
3.1 Production of starch from cassava (edible starch)
3.2 Drying process
3.2.1 Determination of ash content
3.2.2 Determination of moisture content of fresh cassava,
textile and edible starch
3.2.3 Determination of cyanide content of fresh crushed
cassava textile and edible starch
3.3.4 Preparation of 5% of Na0H solution
3.3.4.1 Tytration experiment with AgN03 (Silver Nitrate)
CHAPTER FOUR
4.0 Result and Discussion
4.1 Table ash content
4.2.1 Determination of moisture content sample A
4.2.2 Sample b (textile starch)
4.2.3 Sample C Edible starch
4.3.1 Determination of cyanide content sample A
4.3.2 Edible starch (sample B)
4.3.3 Textile starch (sample C)
CHAPTER FIVE
5.0 Conclusion and Recommendations
5.1 Conclusion
5.2 Recommendation
Appendix A
Appendix b
Appendix C
Appendix d
Graps
References