Production and proximate composition of tapioca from cassava and plantain Department: Food Science Technology By: ultimeight Project ID: 3344 Rating: (3.1) votes: 21Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractThis study was carried out to assess the possibility of using plantain starch as an alternative to cassava in the production of tapioca. The proximate composition and sensory evaluation of the tapioca samples were analyzed with 100% Cassava starch serving as sample A, 75% Cassava starch + 25% Plantain flour serving as sample B and 50% Cassava starch + 50% Plantain flour serving as sample C. The result obtained for the proximate composition in respect to moisture, fat, fibre, ash, protein and carbohydrate showed values range of 8.25-8.59%, 0.60-1.02%, 0.00-0.65%, 0.43-3.26%, 2.11-6.06% and 45.77-88.27% respectively. The result obtained from the sensory evaluation showed that the taste of the samples ranged from 6.5-8.2. The texture of the samples ranged from 6.4-8.1. In colour, the mean score value ranged from 6.2-8.2. The appearance of the samples ranged from 6.5-8.0. The aroma of the samples ranged from 6.4-8.2. In overall acceptability, the mean score value ranged from 6.4-8.3. It was generally observed that sample A was the most preferred and well rated of all attributes tested....Preview Download Preview +Other Food Science Technology project topics and materials you might be interested in»Determination of some physical properties of fresh and dried tiger nut (cyperus esculentus)»Effect of Oil Types on the Physio-Chemical and Organoleptic Qualities of Akara»Nutrient and anti-nutrient content of raw, fermented and germinated millet flour»Formulation and production of ethanol from cassava waste peels»Quality characteristics of cookies produced from wheat, corn – soy composite and the pasting characteristics of the flour blended»Assessment of the cyanide content of different cassava products (Abachammiri, Fufu, Garri, African salad) consumed in Afikpo»Assessing the impact of air humidity on the drying of freshly harvested corn»Production of fruit squash from different local fruits»Physico-chemical characteristics of biscuit produced from wheat-breadfruit composite flour»Physico-chemical and sensory properties of biscuit produced from composite flour of wheat and pigeon pea»The nutritional evaluation of biscuit produced from potato and plantain flours»Evaluation of jams and marmalades produced from apple, orange, water melon and pineapple»Quality evaluation of bread produced from wheat, tigernut and carrot flour blend»Production of shelf-stable pineapple (Ananas Comosus) juice using gum arabic (Acacia Senegal) as a stabilizer»Effect of fermentation time on the quality characteristic of cassava flour