FERMENTATIVE PRODUCTION OF CASSAVA FLOUR FOR BAKERY INDUSTRIES

FERMENTATIVE PRODUCTION OF CASSAVA FLOUR FOR BAKERY INDUSTRIES

ABSTRACT

A high quality cassava flour has been produced using fermentative method which has been found worthy by the bakery industries. Bread were made from unfermented cassava flour respectively. The proximate chemical composition and sensory qualities of the cassava bread were compared to those of bread were compared to those of bread from 100% wheat flour as refrence. Apart from protein and fat contents of the reference bread components (aoh, fubre and moisture) of the cassava bread were similar to those of the wheat bread.

TABLE OF CONTENT

CHAPTER ONE

1. Introduction                                                                                      1

1.1     Aim and Objectives                                                                 6

1. Statement of Problems                                                            6
2. Limitation                                                                                7
3. Justification                                                                                      7

CHAPTER TWO

2.1     Literature review                                                                     8

CHAPTER THREE

1. Materials and Methods                                                            18

3.1     Collection and Preparation of Materials                                  19

1. Flow Chart of the First Set of Cassava Flour Production                 22
2. Flow Chart of the Second Set of Cassava Production             23

CHAPTER FOUR

4.1     Result                                                                                                24

4.2     Discussion                                                                               26

CHAPTER FIVE

Conclusion and Recommendation                                                             28

1. Conclusion                                                                              28

Reference                                                                                 29

CHAPTER ONE

INTRODUCTION

Cassava Manuhot Exculanta  cranty in a prennial woody shrubs with edible root, which grows in tropical and subtropical areas of the world. It is also called yucca, manioc and mandioca. Cassava has the ability to grow on marginal land where cereal and other crops do not grow well. It can tolerate draught and grow in low nutrient soils. Because cassava root can be stored in the ground for up to 24 months and some varieties for up to 24 months and some varieties for up to 36 months, honest may be delayed until market processing or other conditions are favorable.

Cassava is the basis of many produces, including food. In Africa and Latin America cassava is mostly used for human consumption, while in Asia and parts of Latin America it is also used commercially for the production of animal feed and starch based products. In Africa, cassava provides a basic delay source of dietary energy. Roots are processed into a wide range varites of granules pastes, flours, etc or consmed freshly boiled or raw. In most of cassava growing countries in Africa the leaves are also consumed as a green vegetable which privies protein and vitamin A & B.

FERMENTATIVE PRODUCTION OF CASSAVA FLOUR FOR BAKERY INDUSTRIES