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PRODUCTION OF CASSAVA
FLOUR USING TRADITIONAL PROCESSING METHOD AND MODERN PROCESSING METHOD.
ABSTRACT
The production of cassava flour by the
method of traditional processing method (sun drying) and modern processing
method (oven drying) was carried out using cassava sliced cubes or peeled
cassava.
Indeed, the traditional Nigeria
techniques of cassava flour production was studied with a view of achieving
same product mechanically. Result of this studies show that the processing time
can be much reduced if mechanized.
The effects of variations in the
processing parameters on the productions were discussed. It was also observed
that the percentage of moisture was highest in the sun drying at 18% followed
by oven drying at 9%, this was due to the fact that the higher the moisture
content, the longer the drying time. Also, while the optimum drying temperature
varied for sun drying but it was 800c for oven drying
process used respectively.
Based on the work, the colour of sun
dried sample was brighter compared with mechanized sample. It is therefore
recommended that for good production of cassava flour with good flour mixture,
appearance and taste, the flour should be enriched with protein and vitamin
additive to increase the nutritional values, thus improving the health of
millions of Nigerians whose consumption of cassava flour are high in the areas
of bread baking.
TABLE OF CONTENTS
CHAPTER ONE
1.0
INTRODUCTION
1.1
Aims and objective of the research work
1.2
SCOPE OF
PROJECT
1.3
LIMITATION
1.4
LITERATURE AND METHOD OF
PRODUCTION
1.5
Traditional method of cassava flour production
1.6
Modern method of cassava flour production
1.7
Oven drying
method
1.8
Uses of cassava
flour
1.9
Large scale
purpose
1.9.1
Small scale
purpose
1.9.2
Characterization of the flour
products.
CHAPTER TWO
2.0
LITERATURE
SURVEY/REVIEW
2.1
Cassava
2.2
Characteristics of
cassava
2.3
Cassava
growing
2.4
Culture
2.5
Importance of
cassava
2.6
Utilization and production
statistics
2.7
Reasons for drying in cassava
flour
2.8
Classification of dryers
2.9
Batch
drying
2.9.1 Continuous
drying
CHAPTER THREE
2.0
MATERIALS AND EXPONENTIAL
PROCEDURES
3.1
Material / equipment
used
3.2
Experimental
procedures
3.3
Sun drying and oven drying
method
3.4
Analytical
procedure
3.5
Flow chart for sun drying
method
3.6
Flow chart for oven drying
method
3.7
Cyomide content
determination
3.8
Moisture content determination
3.9
Determination of ash
content
3.9.1
Protein content
determination
3.9.2
Results
3.9.3
Results for oven drying at optimum
temp.
3.9.4
Result / data
analysis
3.9.5
Calculation for % moisture content (oven drying)
CHAPTER FOUR
4.0
DISCUSSION (SUN
DRYING)
4.1
Establishing of optimum drying temperature
CHAPTER FIVE
5.0
CONCLUSION AND
RECOMMENDATION
appendix:
1.
Drying rate curve at optimum temp 800c (oven drying)
APPENDIX ii Moisture content
determination
APPENDIX
iii Drying
rate curve (sun drying)
APPENDIX
IV Determination of
moisture content in sun drying
DIAGRAMS.
CHAPTER ONE
INTRODUCTION
Cassava flour is the finer fraction
obtained from a whole series of processing operations such as drying operation,
milling operation, (sieving) operation.
The purest flour selected from the
purest flour stream, released in the mill is often called patent flour, it ha
slow mineral )or ash) content and is remarkably free from traces of impurities.
Cassava flour are of various types,
namely, bread making flour, biscuit four, self raising flour.
Drying operation which is usually the
final stage in most chemical manufacturing processes. It largely involves
simultaneous heat and mass transfer, fluid flow, material handling. The
significance of drying operations in chemical allied industries cannot be
over-emphasized. Some of these include: to increase the shelf life of the
material, to lesson the transport cost, space and weight requirement for easy
packaging etc.
1.1
AIMS AMD OBJECTIVES OF THE RESEARCH WORK
Since traditional Nigerian techniques
of cassava flour production have been studied with a view to mechanizing the
processes. The results of the this research work show that the processing, time
can be much reduced if mechanized. Their various findings also show that drying
is an essential and crucial procedure in the cassava flour processing. The
effect variation is processing parameters on the production shall be discussed
in datail.
1.2
SCOPE OF TE PROJECT
Although cassava flour ca be produced
using drying equipment and using sun drying but the difference will be in the
colour, taste and texture and of course nutritionally one is heavier than the
other upon consumption. Invariably, in order to achieve the laid down
standards/ objectives, an insight is generally needed to the whole project
work.
At the end of this project, we will
show the significance of the cassava flour production using drying equipment,
advantage of mechanized production as well as recommendation for its
improvement.
1.4
LITERATURE ON METHOD OF PRODUCTION
Basically, cassava flour production
method is classified under the ld method / traditional processing method and
the modern processing method.
1.5
TRADITIONAL METHOD OF CASSAVA FLOUR PRODUCTION UNDER SUN DRYING METHOD.
This method specifically made use of
natural sunlight as the drying medium, here, the peeled washed cassava cubes or
sliced tubers is put into perforated plastic ware.
The tubers is then dried by placing it
outside for the sun to dry it up and the moisture content is checked for every
showers depending on the intensity of the sunray until it stabilized.
Upon obtaining a bone dry level, we dry
milled it into fine powder and it was later sieved using the multi sieve to
obtain uniform size gardings and to remove any form of impurities. At this
level, an instant cassava flour had been produced.
1.6
MODERN METHOD OF CASSAVA FLOUR PRODUCTION
The modern method of cassava flour
production are thus: Oven Drying Method and Rotary Drying Method.
1.7
OVEN DRYING METHOD
This method employed the use of oven
drying equipment (from food science & Technology department). In this case,
oven drying is similar to sun drying but the difference here was that the oven
dryer was employed to do the drying process.
Here, the sliced cassava tuber were
placed in the oven at various temperature to check the optimum temperature
which was obtained at 800c and moisture content was
checked for every 10 minutes till it stabilized. And after 200 minutes (about
3hrs, 30mins), a bone dried cassava is obtained. All other processes of
obtaining cassava flour is carried out here as done in the case of sun drying
method.
1.8
USES OF CASSAVA FLOUR
The flour obtained from cassava is
characterised into two broad scale depending on how they are put in usage
namely: on large scale use and (2) on Small scale usage.
1.9
LARGE SCALE OR COMMERCIAL PURPOSE
1.
Cassava flour are used in pharmaceutical; industries.
2.
Cassava flour are used in food processing industries for bread making, biscuit
making etc.
3.
Cassava flour is used as self raising flour
1.9.1 ON SMALL SCALE
PRODUCTION
1.
Cassava flour are used in the production of locally made or process stable food
common in the southern region called AMALA
2.
Used in the production of locally made
cake
1.9.2 CHARACTERISTICS
OF THE FLOUR PRODUCTS
The flour product can be grouped into
the following depending on the purpose in which the flour is to put into use.
BREAD MAKING PRODUCTS:
They are flour products used in bread
making, eaten in Nigeria, will from a dough capable of satisfactory, leaving
action.
BISCUIT:
For making of biscuits (cooking in
Nigeria) a weak flour is required that makes a dough having more extensibility
but less spring than that of a bread dough. Many have been reduced to a soft
fine powder.
SELF RAISING FLOUR PRODUCT
This is used for puddings cakes and
pastry. The raising agents that produced the carbon dioxide gas required for
distension are an alkaline body, bicarbonate of soder and an acid body
generally acid calcium phosphate (A.C.P)
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