Functional properties of flour produced from abacha (cassava) flour

• <p> </p><p><strong>TITLE</strong></p><p>APPROVAL………………………………………………………….i</p><p>DEDICATION …………………………………………………………….ii</p><p>ACKNOWLEDGEMENT…………………………………………..…………iii</p><p>TABLE OF CONTENT …………………………………….………..…..……iv</p><p>ABSTRACT…………………………………………………………v</p><p><strong>

Chapter ONE

INTRODUCTION

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• 1.0&nbsp; &nbsp; INTRODUCTION …………………………….………..……….……1</p><p>
• 1.1&nbsp; &nbsp; AIM AND OBJECTIVE …………………….………..…..………4</p><p><strong>

Chapter TWO

LITERATURE REVIEW

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• 2.0&nbsp; &nbsp; LITERATURE REVIEW……………….………..…..…………..5</p><p>
• 2.1&nbsp; &nbsp; CASSAVA………….………..………………………..……5</p><p>2.
• 1.2&nbsp; MORPHOLOGY OF CASSAVA PLANT……………………………………..5</p><p>
• 2.2&nbsp; &nbsp; POST HARVEST PROBLEM OF CASAVA ……………………..……………9</p><p>2.
• 2.1&nbsp; TUBER DETERIORATION ……………..………..……………9</p><p>2.
• 2.2&nbsp; STORAGE PROBLEM..……………………………………10</p><p>
• 2.3&nbsp; &nbsp; CASSAVA PROCESSING.………………………….……10</p><p>
• 2.4&nbsp; &nbsp; EQUIPMENT AND MACHINES USED IN NIGERIA……………..………….14</p><p>2.
• 4.1&nbsp; CASSAVA GRATER…………………………….……16</p><p>2.
• 4.2&nbsp; MILLING MACHINE………………………….……16</p><p>
• 2.5&nbsp; &nbsp; SUN DRYING…………………………………..……19</p><p>
• 2.6&nbsp; &nbsp; FACTORS AFFECTING DRYIING OF CASSAVA CHIPS………………………….…………………20</p><p>
• 2.7&nbsp; &nbsp; FUNCTIONAL AND PASTING PROPERTIES OF CASSAVA FLOUR …………………….……21</p><p><strong>

Chapter THREE

RESEARCH METHODOLOGY

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• 3.0&nbsp; &nbsp; MATERIALS AND METHOD …………..…………………………24</p><p>
• 3.1&nbsp; &nbsp; SAMPLE COLLECTION AND PREPATRATION……………………………………………………….24</p><p>
• 3.2&nbsp; &nbsp; PROCESSING OF CASSAVA FLOUR FROM THE SAMPLE ………………………………………24</p><p>
• 3.3&nbsp; &nbsp; METHOD OF ANALYSIS..……………………………….25</p><p>
• 3.4&nbsp; &nbsp; WATER ABSORPTION ………………………………..26</p><p>
• 3.5&nbsp; &nbsp; OIL ABSORPTION……………………………………26</p><p>
• 3.6&nbsp; &nbsp; EMULSIFICATION CAPACITY…………..………………………..27</p><p>
• 3.7&nbsp; &nbsp; GELATION CAPACITY.………………………………….27</p><p>
• 3.8&nbsp; &nbsp; PH MEASUREMENT……………………………….28</p><p>
• 3.9&nbsp; &nbsp; VISCOSITY………………………………28</p><p><strong>

Chapter FOUR

DATA PRESENTATION AND ANALYSIS

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• 4.0&nbsp; &nbsp; RESULT AND DISCUSSION …………………………29</p><p>
• 4.1&nbsp; &nbsp; RESULT…………………………………………………..29</p><p>
• 4.2&nbsp; &nbsp; DISCUSSION ……………………………………………..30</p><p><strong>

Chapter FIVE

SUMMARY, CONCLUSION AND RECOMMENDATIONS

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• 5.0&nbsp; &nbsp; CONCLUSION AND RECOMMENDATION………………………………..30</p><p>
• 5.1&nbsp; &nbsp; CONCLUSION ……………………………………………30</p><p>
• 5.2&nbsp; &nbsp; RECOMMENDATION……………………………………………30</p><p>
• 5.3&nbsp; &nbsp; REFERENCES …………………………………..35</p> <br><p></p>