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http://irepo.futminna.edu.ng:8080/jspui/handle/123456789/10954| Title: | Production of Dextrin from Cassava Starch |
| Authors: | Azeez, O. S. |
| Keywords: | Dextrin, cassava starch, White dextrin , Yellow dextrin, British gum |
| Issue Date: | 2005 |
| Publisher: | Leonardo Journal of sciences (LJS), Academic Direct Publishing House |
| Series/Report no.: | ;Vol. 4, Issue 7, page 9-16 |
| Abstract: | This research work is aimed at producing dextrins from cassava starch and also to investigate the effects of acid concentration, roasting temperature and time on dextrin produced using 8 run screen experimental design before the preparation of adhesive. It was shown in the result that the best of white dextrin, yellow dextrin and British gum were obtained at concentration of acid of 0.3M, 0.3M and 0.23M and at roasting time of 30, 180 and 180 minutes and at roasting temperature of 600C, 900C and 1200C respectively. The best of white dextrin which had the highest solubility of 36.1 per cent was used to formulate the adhesive. |
| Description: | International Journal |
| URI: | http://repository.futminna.edu.ng:8080/jspui/handle/123456789/10954 |
| ISSN: | ISSN 1583-0233 |
| Appears in Collections: | Chemical Engineering |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| Production of Dextrin from Cassava Starch.pdf | International Journal | 127.62 kB | Adobe PDF | View/Open |
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