Enzymatic conversion of cassava starch to flour

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, wo...

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Main Author:	Kong, Zi Ling
Format:	Undergraduates Project Papers
Language:	English English English
Published:	2015
Subjects:	TP Chemical technology
Online Access:	http://umpir.ump.edu.my/id/eprint/12457/ http://umpir.ump.edu.my/id/eprint/12457/ http://umpir.ump.edu.my/id/eprint/12457/1/FKKSA%20-%20KONG%20ZI%20LING.PDF http://umpir.ump.edu.my/id/eprint/12457/2/FKKSA%20-%20KONG%20ZI%20LING%20-%20CHAP%201.PDF http://umpir.ump.edu.my/id/eprint/12457/3/FKKSA%20-%20KONG%20ZI%20LING%20-%20CHAP%203.PDF

id	ump-12457
recordtype	eprints
spelling	ump-124572016-03-28T02:56:52Z http://umpir.ump.edu.my/id/eprint/12457/ Enzymatic conversion of cassava starch to flour Kong, Zi Ling TP Chemical technology 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. 2015-01 Undergraduates Project Papers NonPeerReviewed application/pdf en http://umpir.ump.edu.my/id/eprint/12457/1/FKKSA%20-%20KONG%20ZI%20LING.PDF application/pdf en http://umpir.ump.edu.my/id/eprint/12457/2/FKKSA%20-%20KONG%20ZI%20LING%20-%20CHAP%201.PDF application/pdf en http://umpir.ump.edu.my/id/eprint/12457/3/FKKSA%20-%20KONG%20ZI%20LING%20-%20CHAP%203.PDF Kong, Zi Ling (2015) Enzymatic conversion of cassava starch to flour. Faculty of Chemical & Natural Resources Engineering, Universiti Malaysia Pahang. http://iportal.ump.edu.my/lib/item?id=chamo:91367&theme=UMP2
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Malaysia Pahang
building	UMP Institutional Repository
collection	Online Access
language	English English English
topic	TP Chemical technology
spellingShingle	TP Chemical technology Kong, Zi Ling Enzymatic conversion of cassava starch to flour
description	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.
format	Undergraduates Project Papers
author	Kong, Zi Ling
author_facet	Kong, Zi Ling
author_sort	Kong, Zi Ling
title	Enzymatic conversion of cassava starch to flour
title_short	Enzymatic conversion of cassava starch to flour
title_full	Enzymatic conversion of cassava starch to flour
title_fullStr	Enzymatic conversion of cassava starch to flour
title_full_unstemmed	Enzymatic conversion of cassava starch to flour
title_sort	enzymatic conversion of cassava starch to flour
publishDate	2015
url	http://umpir.ump.edu.my/id/eprint/12457/ http://umpir.ump.edu.my/id/eprint/12457/ http://umpir.ump.edu.my/id/eprint/12457/1/FKKSA%20-%20KONG%20ZI%20LING.PDF http://umpir.ump.edu.my/id/eprint/12457/2/FKKSA%20-%20KONG%20ZI%20LING%20-%20CHAP%201.PDF http://umpir.ump.edu.my/id/eprint/12457/3/FKKSA%20-%20KONG%20ZI%20LING%20-%20CHAP%203.PDF
first_indexed	2023-09-18T22:14:08Z
last_indexed	2023-09-18T22:14:08Z
_version_	1777415223482777600

Enzymatic conversion of cassava starch to flour

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