Opara et al
Greener Journal of Science, Engineering and Technological Research Vol. 3 (4), pp. 144-150, April 2013.
Effects of Corn Steep Liquor Addition into Cassava Tubers During Retting
Opara, Charles Chukwumah, Williams George and
*Siakpebru Odiri Kingsley
University of Port Harcourt, Chemical Engineering Department.
*Corresponding Author’s Email: Siakpebruodiri @ yahoo. com
In this study, the effects of corn steep liquor addition to cassava tubers during retting were monitored. Peeled and washed Cassava tubers were cut to 4cm weighed and then soaked in different sample buckets containing 100.0%, 80:20%, 60:40%, 20: 80% and 0:100% water to corn steep liquor ratio. The Temperature, PH value and degree of softness was monitored. The highest temperature recorded was 30oC at a pH of 3.75. It was observed that corn steep liquor increases the period of fermentation from 4 to 8days. When the corn steep liquor was neutralized with NaoH solution to PH 4.69 from 3.98, period of fermentation was reduced to 5days showing that the high acidity of the raw corn steep liquor was detrimental to cassava softening process.
Keywords: Corn steep Liquor, Cassava Tubers, Retting, Fermentation.
Call for Papers/Books/Thesis
Call for Scholarly Articles
Authors from around the world are invited to send scholary articles that suits the scope of this journal. The journal is currently open to submissions and will process and publish articles monthly in two yearly issues.
The journal is centered on quality and goes about its processes in a very timely fashion. Seasoned editors/reviewers will be consulted to review each article(s), profer quality evaluations and polish the articles with expertise before publication.
Simply send your article(s) as an e-mail attachment to firstname.lastname@example.org or email@example.com.
Call for Books
You are also invited to submit your books for online or print publication. We publish books related to all academic subject areas. Submit as an e-mail attachment to firstname.lastname@example.org.