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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.