Production Of Starch From Cassava
The production of starch from cassava involves several intricate steps that harness the starchy potential of this tuberous root crop. Initially, cassava roots are harvested and thoroughly cleaned to remove dirt and debris. Subsequently, they undergo a process of peeling and washing to eliminate any remaining impurities. Once cleaned, the roots are grated or shredded to break down their cellular structure, facilitating the release of starch granules. The resulting pulp is then subjected to a process of starch extraction, typically through methods such as steeping, sedimentation, and centrifugation, which separate the starch from the fibrous residue. The extracted starch is then dried to reduce its moisture content and ensure long-term stability. This drying process can be achieved through various means, including sun drying or mechanical drying using hot air. The final product is a fine, white powder known as cassava starch, which finds diverse applications in industries such as food, pharmaceuticals, and textiles. Its versatility and abundance make cassava starch a valuable commodity in global markets, meeting the demand for a wide range of consumer and industrial needs while also contributing to the economic prosperity of regions where cassava cultivation is prevalent.
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.
Title page
Abstract
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
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
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.
Production Of Starch From Cassava:
Producing starch from cassava is a common process used in many parts of the world, especially in tropical regions where cassava is a staple crop. Starch is a carbohydrate that can be extracted from cassava roots and used in various food and industrial applications. Here are the steps involved in the production of starch from cassava:
Harvesting and Selection: The first step is to harvest mature cassava roots. Farmers usually select cassava plants that are between 8 to 24 months old, as they contain a higher starch content. The roots should be free from disease and damage.
Cleaning and Washing: The harvested cassava roots are thoroughly cleaned to remove soil and debris. They are then washed to eliminate any remaining dirt.
Peeling: The outer skin of the cassava roots is peeled off to expose the inner flesh. This can be done manually or using mechanical peelers.
Grating or Chopping: The peeled cassava roots are grated or chopped into small pieces. This increases the surface area and makes it easier to extract the starch.
Extraction: There are different methods for starch extraction:
a. Traditional Method: In some regions, cassava pieces are traditionally soaked in water for a few days. The starch settles to the bottom, and the water is then decanted. This process is repeated until the water is clear, and the starch is collected.
b. Mechanical Method: In more modern and industrial settings, mechanical grating and pressing are used to extract the starch. The grated cassava is pressed to separate the liquid (containing starch) from the solid pulp.
Separation: The starch-water mixture obtained from the extraction process is allowed to settle in a tank. The starch settles at the bottom, while the water can be decanted or drained off.
Drying: The wet starch is then dried. This can be done through various methods, such as air drying, sun drying, or using specialized drying equipment. The goal is to reduce the moisture content to a level suitable for storage and use.
Packaging: Once the starch is completely dry, it is packaged for distribution and sale. It may be sold as raw starch or further processed into various products, such as cassava flour or modified starches.
Quality Control: Quality control measures are implemented throughout the production process to ensure that the starch meets the required standards in terms of purity, moisture content, and other parameters.
Storage: The packaged cassava starch should be stored in a cool, dry place to prevent moisture absorption and spoilage.
Cassava starch is versatile and used in various applications, including as a thickener in food products, in the manufacturing of paper, textiles, and adhesives, and in the production of bioethanol. The specific techniques and equipment used may vary depending on the scale of production and the available resources, but these general steps outline the production process of starch from cassava.