35 Pages, Chapter 1-5
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In this study, the effect of pH parameters on the preparation of modified cocoyam starch by oxidation is evaluated. Starch was isolated from cocoyam and chemically modified by oxidation using NaOH and Hypochloride; Physiochemical properties which includes free swelling, gelation studies, moisture content, oil and water absorption capacity, carbonyl & carboxyl content and Infrared spectroscopy analysis was studied as compares between native and oxidized modified cocoyam starch varying in pH parameters. It is observed that the modified starch by oxidation in varying temperature increases in the functional properties than the native starch. However, it is concluded that both native and oxidized cocoyam starch in different pH parameters does not improve in functional properties and is not a good source of starch for industrial uses.
TABLE OF CONTENTS
CHAPTER ONE
1.1 Cocoyam
1.2 Importance of Cocoyam
CHAPTER TWO: Literature Review
2.0 Starch
2.1 Composition and properties of starch
2.2 Worldwide sources of starch
2.3 Chemical modification of oxidized starch
2.4 Moisture Content
2.5 Solubility and Swelling Power
2.6 pH evaluation
2.7 Carboxyl and Carbonyl content
2.8 Uses of chemically modified starch
CHAPTER THREE Materials and Method
3.1 Materials Used
3.2 Extraction of Starch
3.3 Oxidation of cocoyam starch
3.4 Water and Oil absorption capacity
3.5 Moisture content
3.6 Free swelling Capacity
3.7 Carbonyl content
3.8 Carboxyl content
3.9 Gelation studies
3.10 Infrared Analysis
CHAPTER FOUR
Results and Discussion
CHAPTER FIVE: Conclusion and Recommendation
REFERENCES
LIST OF FIGURES
1.1 Leaves and tuber of cocoyam
4.1 Infrared analysis of native cocoyam starch
4.2 Infrared analysis of oxidized cocoyam starch
