UMP Institutional Repository

Enzymatic conversion of cassava starch to flour

Kong, Zi Ling (2015) Enzymatic conversion of cassava starch to flour. Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang.

[img]
Preview
PDF
FKKSA - KONG ZI LING.PDF

Download (978kB) | Preview
[img]
Preview
PDF
FKKSA - KONG ZI LING - CHAP 1.PDF

Download (170kB) | Preview
[img]
Preview
PDF
FKKSA - KONG ZI LING - CHAP 3.PDF

Download (155kB) | Preview

Abstract

Cassava (Manihot esculenta Crantz) plays important role as the food source rich with carbohydrate content consumed by human in the world. It is the fourth vital basis of food after the rice, wheat and maize. Cassava starch has been widely used in industrial field including food processing, paper, wood, textile, pharmaceutical and chemical processing. This work aims to produce flour from cassava starch using microbial fungi. The pectinase enzyme derived from Aspergillus niger is used in the starch extraction due to its ability to enhance the starch yield without compromise the physical properties of the starch. At first, sample preparation from peeling, washing, drying to grinding was carried out using traditionally method. A. niger was cultured for 3 days to produce pectinase as a crude enzyme extract. Then, pectinase precipitate was fermented with cassava solution at different duration (3, 5, 7, 9 hrs) and temperature (30, 40, 50, 60°C) to obtain the optimum condition for cassava starch to reach its maximum extractability. Once the optimum condition was obtained, the starch recovery of cassava flour with pectinase enzyme treatment was evaluated. The nutrition analysis (i.e., moisture, ash, crude fat, crude fiber and protein content) of cassava starch was performed using standard American Association of Cereal Chemists (AACC) and Lowry method. The finding showed that the temperature range of 45-50°C and the duration of 6-7 hrs is the optimum condition for the, cassava starch extraction. The cassava flour with and without pectinase enzyme contain 10-12% of moisture, 1-3% of ash, 14% of fat, 1-3.5% of crude fiber and 191-364 ug/ml of protein. Besides that, this work also indicated that the pectinase enzyme treatment from A. niger had increased about 9% of the starch recovery of cassava flour.

Item Type: Undergraduates Project Papers
Additional Information: Project paper (Bachelor of Chemical Engineering) -- Universiti Malaysia Pahang – 2015
Uncontrolled Keywords: Cassava; Cassava flour
Subjects: T Technology > TP Chemical technology
Faculty/Division: Faculty of Chemical & Natural Resources Engineering
Depositing User: Ms. Nurezzatul Akmal Salleh
Date Deposited: 28 Mar 2016 02:56
Last Modified: 28 Mar 2016 02:56
URI: http://umpir.ump.edu.my/id/eprint/12457
Download Statistic: View Download Statistics

Actions (login required)

View Item View Item