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 CONTENT
Title page
Abstract
Table of content
CHAPTER ONE
1.0Introduction
1.1Scope and objective
CHAPTER TWO
2.1History of cassava
2.2Environmental condition for cassava growth
2.3Cultural method of cultivation/harvesting
2.4Harvesting/storage
2.5Nutritive composition of cassava
2.6Method of cassava processing
2.7Toxicity of cassava processing and it’s material
2.8Starch chemistry
2.9 Physical properties of starch
2.9.1Chemical properties of starch
2.9.2Starch processing
2.9.3Hydrolysis of local starch
CHAPTER THREE
3.0Production of starch from cassava (textile starch)
3.1Production of starch from cassava (edible starch)
3.2Drying process
3.2.1Determination of ash content
3.2.2Determination of moisture content of fresh cassava,
textile and edible starch
3.2.3Determination of cyanide content of fresh crushed
cassava textile and edible starch
3.3.4Preparation of 5% of Na0H solution
3.3.4.1Tytration experiment with AgN03 (Silver Nitrate)
CHAPTER FOUR
4.0Result and Discussion
4.1Table ash content
4.2.1Determination of moisture content sample A
4.2.2Sample b (textile starch)
4.2.3Sample C Edible starch
4.3.1Determination of cyanide content sample A
4.3.2Edible starch (sample B)
4.3.3Textile starch (sample C)
CHAPTER FIVE
5.0Conclusion and Recommendations
5.1Conclusion
5.2Recommendation
Appendix A
Appendix b
Appendix C
Appendix d
Graps
References