PROCESSING OF CASSAVA FLOUR USING TRADITIONAL PROCESSING METHOD AND MODERN PROCESSING METHOD.

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PROCESSING 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.

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PROCESSING OF CASSAVA FLOUR USING TRADITIONAL PROCESSING METHOD AND MODERN PROCESSING METHOD.

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