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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. INTRODUCTION                                                         1

1.1    Aims and objective of the research work                  2

1. SCOPE OF PROJECT                                               2

1.3    LIMITATION                                                       3

1.4    LITERATURE AND METHOD OF         

PRODUCTION                                                   3

1. Traditional method of cassava flour production       3
2. Modern method of cassava flour production           4
3. Oven drying method                                          4
4. Uses of cassava flour                                       5
5. Large scale purpose                                         5
   1. Small scale purpose                                          5
   2. Characterization of the flour products.                      6

 

CHAPTER TWO

2.0    LITERATURE SURVEY/REVIEW                             7

1. Cassava                                                             7
2. Characteristics of cassava                               7
3. Cassava growing                                                        8
4. Culture                                                                9
5. Importance of cassava                                               10
6. Utilization and production statistics                           14
7. Reasons for drying in cassava flour                         16
8. Classification of dryers                                               17
9. Batch drying                                                       18

2.9.1 Continuous drying                                                       18

 

CHAPTER THREE

1. MATERIALS AND EXPONENTIAL

PROCEDURES                                                 34

1. Material / equipment used                                34
2. Experimental procedures                                           35
3. Sun drying and oven drying method                         35
4. Analytical procedure                                          36
5. Flow chart for sun drying method                    37
6. Flow chart for oven drying method                            39
7. Cyomide content determination                                 40
8. Moisture content determination                        41
9. Determination of ash content                                     43
   1. Protein content determination                                    43
   2. Results                                                                45
   3. Results for oven drying at optimum temp.                48
   4. Result / data analysis                                       
   5. Calculation for % moisture content (oven drying)

 

CHAPTER FOUR

1. DISCUSSION (SUN DRYING)                                   56
   1. Establishing of optimum drying temperature            56

 

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.

CHAPTER ONE

INTRODUCTION

1. Cassava flour is the finer fraction obtained from a whole series of processing operations such as drying operation, milling operation, (sieving) operation.

 

The purest flour selected from the purest flour stream, released in the mill is often called patent flour, it ha slow mineral )or ash) content and is remarkably free from traces of impurities.

Cassava flour are of various types, namely, bread making flour, biscuit four, self raising flour.

Drying operation which is usually the final stage in most chemical manufacturing processes. It largely involves simultaneous heat and mass transfer, fluid flow, material handling. The significance of drying operations in chemical allied industries cannot be over-emphasized. Some of these include: to increase the shelf life of the material, to lesson the transport cost, space and weight requirement for easy packaging etc.

 

1.1    AIMS AMD OBJECTIVES OF THE RESEARCH WORK

Since traditional Nigerian techniques of cassava flour production have been studied with a view to mechanizing the processes. The results of the this research work show that the processing, time can be much reduced if mechanized. Their various findings also show that drying is an essential and crucial procedure in the cassava flour processing. The effect variation is processing parameters on the production shall be discussed in datail.

 

1.2    SCOPE OF TE PROJECT

Although cassava flour ca be produced using drying equipment and using sun drying but the difference will be in the colour, taste and texture and of course nutritionally one is heavier than the other upon consumption. Invariably, in order to achieve the laid down standards/ objectives, an insight is generally needed to the whole project work.

 

At the end of this project, we will show the significance of the cassava flour production using drying equipment, advantage of mechanized production as well as recommendation for its improvement.

1.3    limitations

Cassava flour production involves series of processes which includes the following processes: feelings, washing, size reduction, drying, milling, slaving and packaging

 

1.4    LITERATURE ON METHOD OF PRODUCTION

Basically, cassava flour production method is classif

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