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1.0 Introduction
Starch can be obtained from cassava, sorghum, maize, sago and potatoes. But this project focused on the production of starch from cassava. Starch can be cross-linked a product that will be suitable for noodle, salad cream custard making. Normally it is easier to make this product from corn and potatoe starch, but cassava which is readily available and cheap can be employed to meet the demand of the people.
Other synthetic starch produced from cassava includes; carboxymethyl starch (which is produced when one of the hydrogen atom of the starch is replaced by carboxymethyl groups, starch acetate, starch xanthate and hydroxyl alkyl starch. These are used as thickening agents, sterbilizer and emulsifier in products. Cassava starch when treated with phosphate are used in frozen products when they are defrosted to prevent them from dripping. This study investigated the production of starch from cassava and preparation of cross-link derivatives.
Conclusion
Normally, native starch or unmodified starch has many features which are not suitable for the production of custards, puddings, etc such features include high gelatinization temperature in boiling water, rubbery cohesiveness, stringy nature of the aqueous dispersion, retro-gradation in a long period of cooling and low texture of the paste and gels. Cross linked starch provides the adequate condition or modifies the starch for the production of custard, puddings, salad creams and so on.
Also, it reduces the properties of the native starch such as the rubbery cohesiveness, ability to form gel aiding to the production of highly textural paste suitable for the production of many products such as custard, puddings and so many others.
Discussion
From the experiment carried so far on formulation of cross-linked bond from cassava srarch (starch modification), it is obvious that a high quality of starch was produced with a reduced cohesive rubbery-like and elastic properties which resemble that it of corn starch suitable for custard making.
Recommendation
From the experiment carried out on cassava starch modification which reduces its cohesive rubbery-like and elastic properties, a product resently that of corn starch which is used for custard making. It is obvious that cassava starch can as well be used as custard after modification to form cross-link bond. I recommend that other trial should be carried out on cassava starch to find its use as flocculant in the removal of heavy metals from waste water before they are discarded to the environment.
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