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PRODUCTION
OF CASSAVA OF STARCH FROM CASSAVA
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
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
CHAPTER ONE
1.0
INTRODUCTION
Cassava was known to the world before
the discovery of America. The Portuguese settlers found the native
Indian’s in Brazil growing the cassava plant and Pierre Marty wrote in 1490
that the poisonous roots of a “Yucca” were used in the preparation of
bread. Cassava were introduced to the Westerner const of Africa in the
sixteenth centuries while the word topioca derived from tapioca.
The tipi Indian’s name the liquid which is extracted from the tubers and
made into pellets called tipicoet. The edible tubers, which serves as
food in many tropical countries as well as source of starch, it also serves as
principal food for workers in minning and industrial centers in most countries
too.
Cassava is a single species, manihot
esculent crante (synonymous with mainhot utilissmapolhe) it is a tuberous dicotyledous
plant, belonging to the botanical family of Euphorbiacca, and like most other
members of that family. The cassava plant contain latifiers and produces
latex. The cassava tuber contains and mainly water and carbohydrate with
waters having a greater proportion and a small significant amount of cyanogenic
glucoside (prussic acid) of all the constituents of cassava tubers. Two
major factors limits its utilization. In the form of the fresh
(unprocessed) tuber. The first is that the unprocessed tuber has
relatively high amount of prussic acid, which is highly poisonous to human and
animal when consumed. The second factor is that fresh cassava tubers
cannot be stored more than a few days after harvest. The tuber begins to
deteriorate rapidly as a result of enzymatic process in the presence of water
contained in the tuber.
It is an important food crop in
tropical countries such as Brazil, Nigeria, Indonesia and Thailand. The
roots of the cassava are rich in starch and are consumed as human food or animal
feed. Small amount of it’s root are converted into industrial
products. Today Thailand are the world leaders of starch production from
cassava.
TABLE 1
BELOW IS RECENT WORLD
PRODUCTION OF CASSAVA NOT IN THE YEAR 2001.
|
Country
|
Volume (million)
|
|
Nigeria
|
33,854,000
|
|
Brazil
|
24,481,356
|
|
Thailand
|
18,283,000
|
|
Congo
|
15,959,000
|
|
Indonesia
|
15,800.00
|
|
Ghana
|
7,845,440
|
|
Tanzania
|
5,757,968
|
|
India
|
5,800,00
|
|
Mozambique
|
5,361,974
|
|
China
|
3,700,900
|
|
Others
|
175,617,389
|
SOURCE:
FAD STA, 2001
SCOPE AND OBJECTIVE
The objective of this project is based
on the production of starch from cassava, using a manual instrument called
greater to open all the tuber cell. So that the starch granules are
easily released and extracted through hydraulic press, or sieve (mesh).
However it has been observed that cassava flour produced through different
process have different quanlities.
SCOPE
The following analysis were carried out
cyanide content, production of Edible and textile starch, Ash content of edible
and fresh crushed cassava, moisture content of fresh crushed cassava, textile
starch and edible starch. At the end of the work, the result of these
analysis were shown.
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