PREPARATION OF COCOYAM STARCH AND EXTRACTION OF MACKEREL FISH OIL
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The extraction of fish oil for mackerel fish and preparation of starch is aimed at exploring the potential benefits and application of two important natural sources, mackerel fish and cocoyam. Mackerel is s type of fish that is rich in Omega-3 fatty acids and other essential nutrients and has been shown to have a range of health benefits for humans. Fish oil extracted from mackerel is a valuable commodity that can be used in a variety of products, including dietary supplements, pharmaceuticals. Cocoyam starch on the other hand has a range of industrial and pharmaceutical applications.
This study aims to explore the potential for extracting fish oil from mackerel fish and to investigate the most effective and efficient method of doing so. In addition to extracting fish oil for mackerel, this study also involves the preparation of cocoyam starch and studying the properties of different starch. Overall, this project aims to contribute to our understanding of potential benefits and applications of mackerel fish and starch and to develop new methods that can help to harness their full potential.
The methodology of this study is the extraction of oil from mackerel fish by the bligh and dyer method and preparation of cocoyam starch by the wet extraction method. The weight of cocoyam starch produced by1g of Starch was 0.08g which gave a percentage yield of 8% and the volume of oil obtained was 30ml of oil. The result of this study will provide valuable insight into the potential use of cocoyam starch as a matrix for the encapsulation/tableting of mackerel fish oil and contribute to the development of stable and effective fish oil supplements.