Effect of fermentation time on the quality characteristic of cassava flour Department: Food Science Technology By: GodFirst Project ID: 5879 Rating: (5.0) votes: 1Rate this project12345 Price:₦3000 Get the Complete MaterialAbstractThe effect of formation time on the quality characteristics of cassava flour was accessed. Fresh cassava roots were fermented for different time intervals of 12hr, 24 hr and 36hr with an additional sample to serve as the control. Further analyses were carried out for the proximate composition and some functional properties of the flour samples produced from the various samples. The result revealed that the moisture and crude fibre content increased with fermentation time. The 36hr sample recorded the highest quantity of moisture and crude fibre (4.01% and 3.0%) respectively. The protein, fat, carbohydrate and ash contents decreased with fermentation time. The sample resulting from 12hr fermented roots recorded the highest quantity of protein, ash, fat and carbohydrate. Generally, fermentation has been proved to have a significant effect on the quality characteristic of the various flour samples. ...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