× Close

📚 Project Proposal Topics PDF Department List & Materials for Google Scholars
Accounting Topics
Accounting Education Topics
Architecture Topics
Computer Education Topics
Computer Science Topics
📚 List of Project Proposal Topics and PDF Materials for (2025) Students
Economics Topics
English Education Topics
Guidance and Counselling Topics
Law Topics
Maritime and Transport Topics
Mechanical Engineering Topics
Political Science Topics
Quantity Surveying Topics
Taxation Topics
See all Curated Project Dept.

Trending List of Project Topics

PDF and Microsoft Word Materials


Search for Project and Seminar Topics Post Market Item or Services for Free
Production Processes of Improving the Quality of Pupuru A Fermented Traditional Cassava Flour

Production Processes of Improving the Quality of “Pupuru”

Project / Seminar Material
Reference ID: PS-6125-TM

DEDICATION

This research material titled “Production Processes of Improving the Quality of “Pupuru”” is dedicated to God for his enabling grace, and to all computer enthusiasts who contributed to make life a pleasant experience during my research documentation.

ACKNOWLEDGEMENT

I extend my sincere gratitude to all those who contributed to the completion of this project. Special thanks to my Supervisor (Name of your Supervisor), the Head of Department (Name of your HOD), the Lecturers in the department of Agricultural Engineering (AE), Book Authors and Profound Scholars of existing or related project material on “Production Processes of Improving the Quality of “Pupuru”” for their invaluable guidance, support, and expertise throughout the journey.

I am also grateful to your study area (mention any funding organizations, if applicable) for their financial assistance. This research would not have been possible without the encouragement and assistance of some stakeholders (mention any mentors, teachers, or colleagues). Additionally, I would like to acknowledge the understanding and patience of my family and friends during this endeavor. Your unwavering support has been a constant source of motivation. Thank you all for being part of this meaningful endeavor.

ABSTRACT

Pupuru (a fermented cassava product) is one of the major staple foods amongst the Yoruba, Ilaje and Ijaw speaking people in the south-south and south-western region of Nigeria, which had its source from the Ikale tribe of Ondo state. The traditional method of processing cassava tubers into pupuru involve, cassava tuber harvesting, peeling, washing, soaking, dewatering, moulding and smoking. The pressed and mashed cassava tubers are then rolled or molded into a ball shape and dried by smoking: it was observed that the pupuru produced by this method is infested with unpleasant odour, drudgery, poor packaging and cannot be stored for a long period. Hence, this project investigates in detail an improved method that will eliminate the deficiencies associated with the traditional method of pupuru production.

The proximate composition, sensory evaluation, PH, hydrocyanide content, density and water absorption capacity of the resulted pupuru from the improved method were determined. The moisture content (10.21%) was lower than the moisture content of the traditionally produced pupuru which is 24.01%. Also, the HCN content which is 0.81mg/kg was found to be lower to the traditionally produced pupuru which was 1.45mg/kg. With the introduction of improved techniques and modern equipment, this study has led to the production of improved pupuru with better organoleptic qualities such as colour, odour, mouldability, stickiness and texture. The improved method involves harvesting, peeling, washing, soaking, dewatering, pressing, sundrying, milling, sieving, remilling and packaging. with the use of machines and methods that reduces the problem of traditional production minimally.

Production Processes of Improving the Quality of “Pupuru” (A Fermented Traditional Cassava Flour)

CHAPTER ONE

Introduction

1.1 Background Of The Study

Cassava (Manihot Esculenta Crantz) is a dicotyledonous plant belonging to the botanical family Euphorbiacea. Cassava is primarily a source of carbohydrates and contains very little protein or fat. It is a staple food for over 500 million people in the developing world, (FAO, 2005).

Cassava tubers are highly perishable and cannot be kept in fresh condition for more than a few days after harvest without serious deterioration in quality. In order to extend its shelf life, cassava is being processed into dried products in a variety of ways in different parts of the world to meet the local needs, taste and storage.

The major process and form of cassava tuber fall into four general categories: meal, flour, chips and starch. (FAO, 2005). Traditionally, cassava roots are processed by various methods into numerous products, such as, Garri, fufu, lafun, abacha, pupuru e.t.c.

Cassava is widely used for both human consumption, livestock feed and various forms of Industrial uses, (FAO, 2006). It can be prepared by boiling, baking, frying and roasting. The young leaves of sweet cassava are used as vegetable greens and they are more wholesome than the roots since they contain high amount of protein, the leaves are also valuable food for particular goats, (Ihekoronye and Ngoddy, 1995). Also, there is an increase in the use of cassava in industrial fermentation for alcohol production and for microbial protein production for animal feed (FAO, 2005).

About 19% of the world production of cassava is used in the manufacture of industrial starch products (such as in laundry, gums and adhesive). And in the preparation of pharmaceuticals and in production of alcoholics, (Agbo-Egbe and Mbome, 2006). The demand for these products is on the increase and Governments interest in cassava research is also increasing with strong emphasis on mechanization. This is because cassava processing is labour intensive and the quality of the locally processed items are below acceptable standards. Lack of mechanization is responsible for the long time required for processing a given product.

…

CHAPTER TWO

2.0 Literature Review

2.1 Introduction

This chapter focuses on the review of related literature. A literature review includes the current knowledge as well as theoretical and methodological contributions to a particular topic. It documents the state of the art with respect to the topic you are writing. It surveys the literature in the topic selected. In this research work the literature review includes the …

Summary Headlines for Production Processes of Improving the Quality of “Pupuru”



    NEED HELP? CALL US 24/7:
    +234 803 051 1988