Modification of Cassava Residue into Carbomethylcellulose

Abstract

The residue from cassava starch extraction was chemically modified into carboxymethylcellulose (CMC). The produced CMC was of good quality when compared with the commercial brand in terms of solubility, pH and viscosity respectively. Fourier Transform Infrared Spectroscopy on the produced CMC and commercial grade showed the presence of hydroxyl, ethers, esters and alkyl functional groups and absence of cyanogenic functional group; which confirmed that the modified cassava starch residue is safe for human and animal consumption hence suitable for pharmaceutical and baking applications.