EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU).

EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)   

ABSTRACT  
Starch from tigernut was isolated by wet milling process and physico-chemical properties of native and modified tigernut starches (cyperus esculetus) were analyzed. The carboxymethylated modified starch had highest amount of protein (0.45%) fibre (0.25%) and moisture content (14.96%) while natives had highest amount of fat (0.60%) ash (0.17%) starch (77.90%) and amylose 17.71%. the physicochemical analysis showed that native tigernut starch had the highest valve of total solid (86.60%) and PH (6.63) while hydrogen modified starch had highest amount of TTA (0.495%). The study therefore had an effect proximate and physicochemical.

TABLE OF CONTENTS

Title page                                                                                                                    i
Certification                                                                                                                ii
Dedication                                                                                                                  iii
Acknowledgement                                                                                                      iv
Abstracts                                                                                                                     v
Table of contents                                                                                                        vi
CHAPTER ONE
1.0       Introduction                                                                                                    1
1.1       Cypersus rotudus (coco-grass, purple nuts)                                                    2
1.2       Sources of starch                                                                                             2
1.3       Starch                                                                                                              3
1.4       Objective                                                                                                         4

CHAPTER TWO 
2.0       Literature review                                                                                             5
2.1       Origin of tigernut                                                                                            5
2.2       Tigernut as food                                                                                              6
2.3       Tigernut oil                                                                                                      6
2.4       Tigernut as fishing bait                                                                                   7
2.5       Uses as flour                                                                                                   7
2.6       Tigernut as milk                                                                                              8
2.7       Health benefits from tigernut consumption                                                    8
2.8       Tigernuts plant and special care                                                                      9
2.9       Mineral content of tigernuts in Mg%                                                              12
2.10     History of starch                                                                                             12
2.11     Others uses of starch                                                                                       13
2.12     Starch as food                                                                                                             13
2.13     Physical chemical and functional of properties of tigernut starch                  14
2.14     Modified starches                                                                                           15
2.15     Functional uses                                                                                               15
2.16     Description                                                                                                      15
CHAPTER THREE 
3.0       Materials and methodology                                                                            16
3.1       Materials                                                                                                         16
3.2       Methodology                                                                                                  16
3.3       Proximate analysis                                                                                          17
3.4       Physicochemical                                                                                              18

 CHAPTER FOUR 
4.0       Result and discussion                                                                                                 22

CHAPTER FIVE 
5.0       Conclusion                                                                                                      27
5.1       Recommendation                                                                                            27
References                                                                                                      28

CHAPTER ONE
1.0       INTRODUCTION 
Tigernut (cyperus esculentus) is an underutilized crop which belongs to the division magnolophyta, classliliosida, order – cyperales and family cyperaceae (family) and was found to be a cosmopholitan, perennial crop of the same genus as the papyrus plant of her names of the plant are earth almond as well as yellow nut grass. (Codoemelan, 2003; Belewu and Belweu 2007).
Tigernut has been cultivated since early times for the its small tuberous rhizornes which are eaten raw or roasted used as hogfeed or pressed for its juice to make a severage. Non – drying oil (usually called chufa) is equally obtained from the rhizome. (umerie and emebli 1998).
The nut was found to be rich in myristic acid, oleic acid, lin oleic acid. In Egypt, it is used as a source of food, medicine and perfumes (De varies, 1991). Tigernut is commonly known as earth almond, chufa and chew – fa and Zulu nuts. It is known in Nigeria as Aya in Hausa, Ofio, Imumu in Yoruba and Akiausa in Igbo where three varieties (black, brown and yellow) are cultivated. Among these only two varieties because of its inherent properties like its bigger size, attractive colour and flesher.

EFFECT OF MODIFICATION ON THE PHYSICAL PROPERTIES OF TIGER NUT STARCH (IMUMU)