TABLE OF CONTENTS

Title page i

Certification ii

Dedication iii

Acknowledgment iv

Table of contents v

List of tables viii

List of figures ix

Abstract x

CHAPTER 1

1.0 Introduction 1

1.1 Justification 3

1.2 Aim of the study 4

CHAPTER 2

LITERATURE REVIEW

2.1 Cassava 5

2.2 The origin and distribution of cassava 5

2.3 Ecology of cassava plant 6

2.4 Physiology and morphology of cassava 6

2.5 Cassava production 8

2.6 Processing of cassava roots 11

2.6.1 Fresh cassava roots 11

2.6.2 Why cassava needs processing 12

2.6.3 Processing techniques and reduction of cyanide in cassava 12

2.6.4 Processing and utilization of cassava roots 12

2.6.5 Methods of detoxification of cassava 14

2.7 Nutritional value of cassava 16

2.8 Cassava flour production in Nigeria 16

2.8.1 Technical challenges of high quality cassava flour (HQCF) production in Nigeria 17

2.8.2 Selected cassava processing methods 18

2.9 Utilization and importance of cassava 19

CHAPTER 3

MATERIALS AND METHODS

3.1 Sources of material 21

3.2 Sample preparation 21

3.2.1 Blanched sample 21

3.2.2 High quality cassava flour 23

3.2.3 Soaked sample 24

3.2.4 Fermented flour 25

3.3 Determination of functional properties of cassava flour 26

3.3.1 Water absorption capacity (WAC) 26

3.3.2 Determination of bulk density (BD) 26

3.3.3 Determination of gelatinization temperature 26

3.3.4 Determination of emulsification capacity (EC) 26

3.3.5 Determination of wettability 27

CHAPTER 4

RESULT AND DISCUSSION

4.1 Result 28

4.2 Discussion 29

CHAPTER 5

CONCLUSION AND RECOMMENDATIONS

5.1 Conclusion 32

5.2 Recommendations 32