A Comparative Study on Characteristics and Properties of Food Packaging Film
from Cassava Starches of Different Varieties Grown In Ethiopia
Dawit M. , MSc in Chemical Engineering(Food Process Stream)
and
Endale W. , MSc in Environmental Engineering
College of Engineering and Technology
Department of Food Engineering
20 February 2024
Dilla, Ethiopia
Presentation outlines
Introduction
Statement of the problem
Objectives
Materials and methods
Starch Extraction
Introduction
Food packaging films:
Thin layer materials used to preserve, protect and distribute various
food items.
Protect food from dirt, germs, liquids, and gases.
Food products such dry foods, liquid and semi-solid foods, meat,
cheese, snack foods, biscuits, dairy products, and other bakery items
are all packaged using packaging films.
The advantages of edible films
It maintains the original appearance of the product.
It can be eaten directly with foods
Safe for the environment.
it is vital to replace conventional plastics by renewable and
biodegradable films
It is biodegradable
Starch–based food packaging films
they owing to lower cost,
biodegradability,
thermoplastic behavior and availability in abundance
Lower time consumption when manufactured
• Easy to develop
Source of starch
Barley, maize, rice, sweet potato, and cassava.
Cassava is one of the food crops containing high amount of starch.
It has outstanding ecological adaptation, low labor requirement, ease
of cultivation, high yields, and drought tolerant crops
Along with being used as food, cassava root is also used as a source of
industrial raw materials for the manufacture of starch, bio plastics,
glucose, bakery, confectionery, and food products
Cont…
Cassava starch can be used to create biodegradable food packaging
films
It is also a productive cash crop for businesses and a significant source
of high-quality starch that is less expensive than other starches
typically utilized in the food industry
Cassava starch can be used to create biodegradable food packaging
films
Cont…
Statement of the problem
So far, the most popular packaging film for foodstuffs is plastic
materials like polyethylene and polystyrene
But, these materials are not biologically degradable and dangerous
substances may migrate into food from the plastic materials
Environmental effect of synthetic plastics
Cassava is under utilized crop in Ethiopia
Cont..
Objectives of the study
General Objective
To compare physio-chemical, mechanical and barrier properties food
packaging films developed from cassava starches of different varieties
grown in Ethiopia
Specific objectives
a) to isolate starches from roots of different locally grown cassava
varieties.
b) to compare the physicochemical properties of starches isolated
from roots of different locally grown cassava varieties
c) to develop food packaging films from the isolated starches
d) to assess food packaging film parameters for the developed film
Materials and methods
Chemical/ reagents Purpose in this study
Potassium hydroxide(KOH)
Sodium hydroxide(NaOH) To determine the starch's crude fiber, crude fat, and amylose
Petroleum ether
Distilled water For washing purpose
Boric acid
Hydro chloric acid,
Sulfuric acid(H2SO4) For the determination of crude protein and nitrogen content of starch.
K2SO4 and CuSO4
Ammonium sulphate.
99 % ethanol
Glacial Acetic acid(99.5wt/v)
For determination of Amylose and amylopectin content of starches.
Iodine(I2)
Potassium iodide(KI)
Sun flower oil For oil absorption tests of starches
Starch extraction
Extracted Cassava
starch
Proximate Analysis of Cassava starch
Moisture
Ash
Fat
Protein
Crude fiber
Total carbohydrate
Physio-chemical and functional properties of cassava starch
Amylose content (%)
Amylopectin (%)
Swelling power(g/g)
Water absorption (g/g)
Oil absorption (g/g)
Water solubility (%)
proximate composition of starches from two cassava varieties
Results
Proximate analysis Kello Qulle
Moisture 11.4±0.245 10.6±0.286
Ash 1.1±0.124 0.13±0.004
Fat 0.11±0.004 0.13±0.005
Protein 0.52±0.008 0.35±0.004
Crude fiber 0.01±0.004 0.09±0.012
Physio-chemical and functional properties of cassava starch
Values
Properties
Kello Qulle
Amylose content (%) 19.16±0.147 26.29±0.004
Amylopectin (%) 80.83±0.012 73.71±0.008
Swelling power(g/g) 7.56±0.012 5.32±0.008
Water absorption
9.828±0.001 24.853±0.001
(g/g)
Oil absorption (g/g) 19.94±0.012 21.93±0.012
Water solubility (%) 31.50±0.012 36.90±0.047
