Eduproject.com.ng logo - RESEARCH PROJECT TOPICS AND PROJECT TOPICS ON EDUCATION

PROJECT TOPIC: THE EFFECT AND FUNCTIONAL PROPERTIES OF FLOUR PRODUCED FROM ABACHA (CASSAVA)

Project Body:


ABSTRACT

This study was carried out to determine the functional properties of cassava flour produced using different drying method namely sundried and oven dried. The flours were obtaining from cassava (Manihot Esculent Crantz) by peelings, washing, cooking, slicing or chopping, drying, milling  and sieving. The flours obtained were evaluated for functional properties. The flours samples have functional properties ranging from pH dilution 6.35% to 6.65%, bulk density 0.66g/m to 0.72g/ml, water absorption capacity 3.00 to 5.00ml, oil absorption capacity 1.76% to 0.88%, emulsification capacity 42.64% to 45.26%, gelation capacity point 10m to 15ml, gelation temperature 600 to 700c and 2.29 pas to 2.09pas viscosity measurement. The result of this study showed that the drying methods have effect on functional properties of the two different drying method of cassava flour. 


Disclaimer: Using this Service/Resources: You are allowed to use the original model papers you will receive in the following ways:
  1. 1. This material content is developed to serve as a GUIDE for students to conduct academic research work
  2. 2. As a source for additional understanding of the subject.
  3. 3. As a source for ideas for your own research work (if properly referenced).
  4. 4. For PROPER paraphrasing (see your university definition of plagiarism and acceptable paraphrase)
  5. 5. Direct citing (if referenced properly)
  6. Thank you so much for your respect to the authors copyright.

Useful Links: