"The Effect of Carboxymethylation on Morphological and Physicochemical Properties of Faro 61 Rice Starch"

Faro 61 rice starch is a Nigerian variety that has been underutilized due to low edible qualities. Consequently, the chemical modification process of carboxy methylation was contemplated for improvement physicochemical and morphological properties, as native shown be integrally unsuitable industrial applications. In this study properties modified FARO were analyzed using standard methods. Scan electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR), thermogravimetric analyzer utilized decide starch.