Effect of Process Parameters on the Viscosity and pH of Acetic Anhydride Modified Cassava Starch

Main Article Content

A. O. Ameh
D. Abutu
S. Andoor

Abstract

Design Expert was utilised for response surface modelling to optimize experimental conditions for the modification of cassava starch. A total of 13 runs were carried out and the results obtained were used to generate models. The significance and adequacy of the model generated were analysed using analysis of variance (ANOVA). The effects of three factors: composition (1-10 wt./vol. %), time (20-40mins) and temperature (25-40oC) on two responses: viscosity(cp), and pH were studied and suitable and significant quadratic models were built to predict the responses and various graphs depicting favourable relationships were obtained. The modification using different reaction parameters gave a viscosity range of 142 to 275cp from that of 262cp of the native starch while the pH obtained ranges from 6.7 to 8.46 which is an improvement from that of 4.54 of native starch. The model that best explain the effect of acetic anhydride composition (A), temperature (B), and time(C) on pH and Viscosity were; (for viscosity) ???????????????????????????????????? = +268.00 ? 19.6???? + 2.12???? ? 0.47???? ?32.88????2 ? 35.87????2 + 2.12????2 + 3.63???????? + 3.63???????? ? 0.62????????, (and pH) ???????? = +8.46 + 0.15???? + 1.250???? ?003???? + 0.13???? ? 0.48????2 ? 0.64????2 ? 0.071????2 + 0.061???????? ? 0.23???????? ? 0.049????????. These mathematical models generated gave good fits to the experimental results (R2 greater than 0.99).

Downloads

Download data is not yet available.

Article Details

How to Cite
Ameh , A. O., Abutu , D., & Andoor , S. (2020). 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. Retrieved from http://mail.nijophasr.net/index.php/nijophasr/article/view/202
Section
Articles
Author Biographies

A. O. Ameh

Department of Chemical Engineering, Ahmadu Bello University Zaria

D. Abutu

Department of Chemical Sciences, Federal University Wukari

S. Andoor

Department of Chemical Engineering, Ahmadu Bello University Zaria

References

Adeoya, A., Badejo, A., & Fagbemi, T. (2015, February 10). Effect of Acetylation on the Physical and Functional Properties of Industrial and Laboratory Cassava (Manihot esculenta Crantz) Starches. Adv Res, 4(3), 156-165.

Ahmed, N., Hasan, I., Saifuddin, M., & Chowdhury, J. A. (2016). Formulation and Optimization of Carbamaz-epine Microspheres by 2 Factor 2 Level Central Com-posite Design. BPJ, 19(2), 152-160.

Akpa, J. G., & Dagde, K. K. (2012, June). Modification of Cassava Starch for Industrial Uses. IJET, 2(6), 913-919.

Chung-wai, C., & Daniel, S. (2009). Modification of Starches. In C. Chung-wai, & S. Daniel, Starch: Chem-istry and Technology (3rd ed., pp. 629-655). Elsevier Inc.

Code of Federal Regulations, Title 21, Paragraph 172.892. Food Starch-Modified, U.S. Government Printing Office, Washington, D.C, 2001.

Daramola, B., & Adegoke, G. (2007, April 11). Produc-tion and partial characterization of food grade breadfruit acetylated starch. JFAE, 5(2), 50-54.

Daramola, B., & Osanyinlusi, S. A. (2006). Investiga-tion on modification of cassava starch using active components of ginger roots (Zingiber officinale Ros-coe). AJB, 5(10), 917-920.

Demiate, I. M., & Kotovicz, V. (2011). Cassava starch in the Brazilian food industry. Ciênc. Tecnol. Aliment., Campinas, 388-397.

Grace, M. R. (1997). Cassava Processing. FAO Plant Production and Protection Series No. 3, 2.

Huang, J., Schols, H., Jin, Z., Sulmann, E., & Voragen, A. (2007). Pasting properties and (chemical) fine struc-ture of acetylated yellow pea starch is affected by acety-lation reagent type and granule size. Carbohydr. Polym., 68, 397–406.

James, N., BeMiller, & Lafayette, W. (1997). Starch modification: challenges and prospects. Starch/ Starke, 49(2), 127 – 131.

John, J., & Raja, K. (1999). Properties of cassava starch-dicarboxylic acid complexes. Carbohydr. Polym, 39, 181-186.

Masoumi, H., Basri, M., Kassim, A., Abdullah, D., Abdollahi, Y., Abd Gani, S., & Rezayee, M. (2013). Statistical optimization of process parameters for lipase-catalyzed synthesis of triethanolamine-based Esterquats using response surface methodology in 2-liter bioreac-tor. Sci. World J. 2013, 9.

Miyazaki, M. R., Hung, P. V., Maeda, T., & Morita, N. (2006). Recent advances in application of modified starches for bread making. Trends Food Sci Technol, 17, 591-599.

Muhammad-Lawal, A., Omotesho, O., & Oyedemi, F. (2013). An Assessment of the Economics of Cassava Processing in Kwara State, Nigeria. International Conference of the African Association of Agricultural Economists. Hammamet.

Sherry, X. X., Qiang, L., & Cui, S. W. (2005). Starch Modifications and Applications. Taylor Francis Group &, LLC.

Singh, J., Kaur, L., & McCarhy, O. (2007). Factors in-fluencing the physic-chemical, morphological, thermal, and rheological properties of some chemically modified starches for food application—A review. Food Hydro-coll, 21, 1-22.