Abstract
The research work investigated the production of adhesive from cassava starch. Cassava tubers were processed into starch-based adhesives, using two different gelatinization enhancers (that is HCl and NaOH) which were introduced separately. The adhesives were produced by considering two varied process parameters, namely percentage weight of borax in starch solution (8 – 20%) and reaction temperature (65 – 85°C). Comparative analysis of the adhesive obtained (using HCl and NaOH as gelatinization enhancers) include the determination of its bond strength, viscosity, drying time, pH and density. As the borax weight percent increases up to 14 % and reaction temperature reduces (using NaOH) the drying time increases, while the drying time reduces as both the borax weight percent and temperature reduce (using HCl). The results of the adhesive physical properties fall within the standard range for each of the properties and this implied that the adhesive produced was of high quality.
Highlights
Cassava is a long and tapered root, with a rigid, homogenous flesh encased in a detachable outer skin
The research work investigated the production of adhesive from cassava starch
Cassava tubers were processed into starch-based adhesives, using two different gelatinization enhancers which were introduced separately
Summary
Cassava is a long and tapered root, with a rigid, homogenous flesh encased in a detachable outer skin. Cassava tubers were processed into starch-based adhesives, using two different gelatinization enhancers (that is HCl and NaOH) which were introduced separately.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
