Characterization of Native and Modified Fermented Smoked Cassava for Food Packaging Application

The goal of this study is to see what changes may be made to fermented smoked cassava (FSC) for use in food packaging. For 5 days, cassava was soaked in water. The fermented cassava was shaped into balls and dried at 50oC d in an oven. The fermented smoked cassava that resulted was milled. The fermented smoked cassava was subjected to chemical modification by pregelatinized phthalation. To make pregelatinized phthalated, FSC, the FSC was pre-gelatinized by heating the solution above 70°C and esterified with phthalic anhydride. The characteristics of modified and native FSC were investigated. The native FSC typical spherical form had vanished, and a fibrous-like irregular structure had replaced it, according to the results of scanning electron microscopy. After some alterations The degree of crystallinity in the native FSC has changed to amorphosity in the modified FSC, according to X-Ray Diffractometry. Thermogravimetry findings demonstrated that the native structural matrix of FSC was totally collapsed at 380oC, whereas the modified FSC structural matrix fully collapsed, leaving just residues at 700 oC. The modified fermented, smoked-dried cassava was discovered to be a promising alternative biopolymer for food packaging applications.