Abstract The study into the production of starch from cassava and formulation of its crosslinked
derivatives, various tests were carried out in the starch produced such as ash content
(0.2%), moisture content, (10.46%), pH value (6.6), and gelatinization temperature
(750 c – 780 c) of the native starch produce which is higher than the cross – linked
derivatives. This is as a result of reduced cohesion, rubbery characteristics of starch
paste to a smooth salve like and creamy paste of the cross – link starch. Finally, a
high quality product is produced which is suitable for noodle, custard & salad cream
makeup. This work is also recommended to find out the use of cross-linked starch as
a flocculant in the removal of heavy metal from waste water before they are discharged
to the environment.
Keywords: Starch, Cassava, Potatoes, Floculant.