PRODUCTION OF STARCH FROM CASSAVA (Maihot Esculanta) AND ITS CROSS LINKED DERIVATIVES



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PRODUCTION OF STARCH FROM CASSAVA (Maihot Esculanta) AND ITS CROSS LINKED DERIVATIVES



TABLE OF CONTENT
CONTENT                                                                            
Title page                                                                       
Declaration                                                             
Certification                                                            
Dedication                                                              
Acknowledgment                                                    
Table of content                                                     
Abstract                                                                  

CHAPTER ONE

  1. INTRODUCTION                                                                           

LITERATURE REVIEW                                             
1.1              MEANING AND COMPOSITION OF STARCH                
1.2.1           COMPLEX BRANCH CHAIN (AMILOPECTIN)                
1.1.2           AMYLOSE CHAIN                                                      
1.1.3           STARCH GELATINIZATION                                              
1.1.4           GELATINIZATION PROCESS                                  
1.1.5           STARCH RETRO GRADATION                               
1.2.0           SOURCES OF STARCH                                           
1.2.1           CASSAVA STARCH (Manihot esculanta)               
1.2.2           ORIGIN, TYPES AND COMPOSITION OF             
CASSAVA STARCH                                                  
1.2.3           ADVANTAGES OF CASSAVA STARCH                          
TABLE 1.0 APPROXIMATE COMPOSITION OF THE                       
CASSAVA TUBER[10]                                              
Fig 2.0       TABLE                                                                         
1.3.0           TYPES OF STARCH                                                 
1.3.1           DEFINITION AND REASONS FOR STARCH                  
MODIFICATION                                                         
1.3.2                   STARCH MODIFICATION                                        
1.4.0                   CROSS – LINK STARCH                                          
1.4.1                   EFFECT OF CROSS-LINKING ON STARCH                  
1.4.2                   USES OF CROSS-LINKED STARCH                     
DERIVATIVES

TABLE  
1.4.3                   FUNCTIONS OF CROSS-LINKED
STARCH IN FOOD                                                    
1.5.0                   CARBOXY METHYL STARCH                                 
AIM AND OBJECTIVE                                                        
SIGNIFICANT OF THE STUDY                                
LIMITATIONS OF THE STUDY                                
CHAPTER TWO   
2.0             MATERIALS AND METHODS                                  
2.1.0                   RAW MATERIALS USED                                          
2.1.1                   EQUIPMENT USED                                                   
2.1.2                   REAGENT USED                                                       
2.2.0                   METHODS OF PRODUCTION OF                          
CASSAVA STARCH                                                  
2.2.1                   SORTIN/SELECTION                                                
2.2.2                   CLEANING/WASTING                                                        
2.2.3                   PEELING/GRINDING                                                
2.2.4                   SIEVING/FILTRATION                                                        
2.2.5                   DRYING/BLENDING                                                  
2.3             CASSAVA STARCH PRODUCTION                       
2.4.0                   PRODUCTION OF CROSS-LINKED                       
DERIVATIVES
3.0              ANALYTICAL DETERMINATION AND RESULT   
3.2.0           ANALYTICAL DETERMINATION OF MOISTURE
CONTENT OF THE PRODUCT                               
3.3.0           ANALYTICAL DETERMINATION OF PH OF THE
PRODUCT                                                                            
3.4.0           ANALYTICAL DETERMINATION OF
ASH CONTENT                                                          
3.5.0           ANALYTICAL DETERMINATION OF
GELATINIZATION                                                      
TEMPERATURE OF THE NATIVE STARCH                  
CHAPTER THREE
3.6              RESULTS                                                                   
CHAPTER FOUR
CONCLUSION                                                                               
DISCUSSION                                                                                 
RECOMMENDATION                                                                   
REFERENCES                                                                              

 ABSTRACT
The study looked into the production of starch from cassava and formulation of its cross-linked derivatives, various tests were carried out in the starch produced such as ash content, moisture content, pH value, and gelatinization temperature of the native starch produce which is higher than the cross-linked derivatives. This is as a result of reduced cohesion, rubbery elastic characteristics of starch paste to a smooth salve like and creamy past of the cross-link starch.

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All Project Materials Inc. (2020). PRODUCTION OF STARCH FROM CASSAVA (Maihot Esculanta) AND ITS CROSS LINKED DERIVATIVES . Available at: https://researchcub.info/department/paper-4310.html. [Accessed: ].

PRODUCTION OF STARCH FROM CASSAVA (Maihot Esculanta) AND ITS CROSS LINKED DERIVATIVES


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The study looked into the production of starch from cassava and formulation of its cross-linked derivatives, various tests were carried out in the starch produced such as ash content, moisture content, pH value, and gelatinization temperature of the native starch produce which is higher than the cross-linked derivatives. This is as a result of reduced cohesion, rubbery elastic characteristics of starch paste to a smooth salve like and creamy past of the cross-link starch... Click here for more

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