Effect of Process Parameters on NaOH Catalysed Cassava Starch Modification

Main Article Content

A. O. Ameh
J. E. Oguche
B. M. Bashayi

Abstract

This paper reports a study on the effect of process parameters on NaOH catalysed cassava starch modification using sodium acetate as crosslinking agent as well as to optimize the process using Response Surface Methodology (RSM). Central composite design (CCD) was employed to determine the effect of process parameters: sodium hydroxide catalyst (2g-8g), reaction temperature (65 - 85 oC) and reaction time (50- 70 min), on gelatinization temperature and pH of modified cassava starch. The regression analysis showed good fit of the experimental data to the second-order polynomial (Quadratic models) for the two responses with coefficients of determination (R2) value of 0.8907 and model F-value of 9.05 for gel temperature and (R2) value of 0.8705 and model F-value of 7.47 for pH respectively. The models were found to be significant as its Predicted R2 of 0.8907 was in close agreement with the Adjusted R2 of 0.7923 for gelatinization temperature and Predicted R2 of 0.8705 was in close agreement with the Adjusted R2 of 0.7539 for pH respectively. A good fit of the model was further validated as the lacks of fit values for the two models were found to be greater than 5%. The conditions for modification of cassava starch were predicted by the model at optimum condition: reaction temperature of 68.77oC, sodium hydroxide catalyst of 4.16 g and reaction time of 50 min. with predicted gelatinization temperature and pH of 74.39 oC and 9.85 respectively. Validation experiments conducted at this optimum conditions gave an experimental value of 74 oC of gelatinization temperature and pH of 8.0 respectively which was in close agreement with the predicted values.

Downloads

Download data is not yet available.

Article Details

How to Cite
Ameh , A. O., Oguche, . J. E., & Bashayi , B. M. (2020). Effect of Process Parameters on NaOH Catalysed Cassava Starch Modification. Nigerian Journal of Pharmaceutical and Applied Science Research, 7(2), 54–62. Retrieved from http://mail.nijophasr.net/index.php/nijophasr/article/view/220
Section
Articles
Author Biographies

A. O. Ameh

Chemical Engineering Department, Ahmadu Bello University, Zaria

J. E. Oguche

Chemical Engineering Department, Ahmadu Bello University, Zaria

B. M. Bashayi

Chemical Engineering Department, Ahmadu Bello University, Zaria

References

Abbas K. A., Sahar K. Khalil, Hussin A. S. M. M (2010) Modified Starches and Their Usagesin Selected Food Products: A Review of Studies. Journal of Agricultural Science, 2(2): 90-100.

A?kar, ?., Babi?, J., Jozinovi?, A., Mili?evi?, B., Joki?, S. and Mili?evi?, R., (2015). Starch Modification by Organic Acids and Their Derivatives: A Review. Molecules, 19554-19570.

Adzahan, N. M. (2002). Modification on wheat, sago and tapioca starches by irradiation and its effect on the physical properties of fish cracker (keropok). Food Technology. Selangor, University of Putra Malaysia. Master of Science: 222.

Akpa, Jackson Gunorubon and Dagde, Kenneth Kekpugile (2012). Modification of Cassava Starch for Industrial Uses. International Journal of Engineering and Technology (IJET) – Vol. 2 No. 6, ISSN: 2049-3444 © 2012 – IJET Publications UK. All rights reserved.

Ameh A. O., Abutu D., Andoor S. (2018) Effect of Process Parameters on The Viscosity and pH of Acetic Anhydride Modified Cassava Starch, Nigerian Journal of Pharmaceutical and Applied Science Research, 7(1): 22-28.

Barrios, S., Contreras, J., Lopez-Carresquero, F., and Muller, A. (2012). Chemical modification of cassava starch by carboxymethylation reactions using sodium monochloro acetate as modifying agent. Revista de la Facultad de Ingenieria, 97-105

Bjorck I., Eliasson A.-C., Drews A., Gudmundsson M., And Karlsson R. (1990) Some Nutritional Properties of Starch and Dietary Fiber in Barley Genotypes Containing Different Levels of Amylose, Cereal Chem. 67(4): 327-333.

Chung-wai, C., and Daniel, S. (2009). Starch: Chemistry and Technology, 3rd Edn. Elsevier Inc. p 629 – 655.

Delcour, J. A., Vansteelandt, J., Hythier, M. C., Abecassis, J., Sindic, M., and Deroanne, C. (2000). Fractionation and reconstitution experiments provide insight into the role of gluten and starch interactions in pasta quality. J. Agric. Food Chem., 48, 3767-3773.

Hermansson, A. M., and Svegmark, K. (1996). Developments in the understanding of starch functionality. Trends Food Sci. Technol., 7, 345.

Jerachaimongkol, S., Chonhenchob, V., Naivikul, O., and Poovarodom, N. (2006). Modification of Cassava Starch by Esterification and Properties of Cassava Starch Ester Films. Natural Science, 148-151.

Miyazaki, M. R., Hung, P. V., Maeda, T., and Morita, N. (2006). Recent advances in application of modified starches for breadmaking. Trends in Food Science and Technology, 17(2006): 591-599.

Ogunmolasuyi, M. A. (2015). Modification of Starch Extracted from Cassava with Acidifed Ethanol. British Journal of Pharmaceutical Research, 1-7.

Said K.A.M and Amin M.A.M (2015) Overview on the Response Surface Methodology (RSM) in Extraction Processes, Journal of Applied Science & Process Engineering, 2(1): 8 – 17.

Sobkowska, E. (2001). Skrobia i glikogen oraz produkty skrobiowe [Starch and glycogen and starch products]. In J. Gaw?cki (Ed.), Wspó?czesna wiedza o w?glowodanach [Contemporary knowledge on carbohydrates]. Pozna? [in Polish]: Wyd. AR.