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1
Zanine, Anderson de Moura, Edson Mauro Santos, João Ricardo Rebouças Dórea, Paulo Alfredo de Santana Dantas, Thiago Carvalho da Silva, and Odilon Gomes Pereira. "Evaluation of elephant grass silage with the addition of cassava scrapings." Revista Brasileira de Zootecnia 39, no. 12 (December 2010): 2611–16. http://dx.doi.org/10.1590/s1516-35982010001200008.
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The objective of this experiment was to evaluate the effects of adding cassava scrapings on gas and effluent losses, dry matter recovery, pH, contents of N-NH3, organic acids and volatile fatty acids and the bromatological composition of elephant grass silages. It was used a randomized complete design, with four levels of cassava scrapings (0, 7, 15 or 30% natural matter) each one with four replications per level. The grass was cut at 50 days of regrowth and ensiled in 15-L silos, equipped with a Bunsen valve to allow gas outflow. The gas losses decreased quadratically with the addition of cassava scrapings, whereas effluent losses decreased linearly. Dry matter recovery increased quadratically with the addition of cassava scrapings. Dry matter (DM) concentration increased but crude protein (CP), neutral detergent fiber (NDF), acid detergent fiber (ADF) and hemicellulose (HEM) decreased linearly with the addition of cassava scrapings. The pH value and lactic acid concentration increased quadratically with the addition of cassava scrapings. Contents of N-NH3 and butyric acid decreased quadratically with the addition of cassava scrapings, whereas acetic acid content decreased linearly. Addition of cassava scrapings reduced gas and effluent losses and improved the fermentation profile of elephant grass silages and the level of 7% already ensures this improvement.
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Amante, E. R. "A Natural Antifungal from Cassava Starch Fermentation Wastewater." Nutrition and Food Processing 4, no. 1 (February 4, 2021): 01–08. http://dx.doi.org/10.31579/2637-8914/036.
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Sour cassava starch production process, during the fermentation step, an acidic wastewater is generated, in this study named wastewater of cassava starch fermentation (WCSF). It has been studied the effect of WCSFs (from three industrial source: WCSF 1, 2 and 3) and patterns of organic acids (lactic, acetic, propionic and butyric acids, which were the main organic acids present in the WCSFs) singly or together on the development and growing of Botrytis cinerea, Monilinia fructicola and Colletotrichum gloeosporiodes. WCSFs showed antimicrobial effect on the three fungi studied. WCSF2 inhibited the germination of conidia from the three fungi, while WCSFs 1 and 3 inhibited conidia germination of B. cinerea and C. gloeosporiodes. The acetic, propionic, butyric and the mix acids were also effective in the reduction of conidial germination. In the analysis of mycelia growth, it has been observed that the growing was statically smaller, in relation to negative control, for all fungi in the treatments with the WCSFs and with the pattern solution of butyric acid. Which suggest that the WCSFs compounds and butyric acid are effective inhibitor for fungi and justify future studies using this wastewater.
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Chikezie, Paul Chidoka, Chiedozie Onyejiaka Ibegbulem, Odinakachi Stella Monago, Ferdinand Nkem Mbagwu, and Chibuike Udodi Nwachukwu. "Amino Acid Profiles, Total Nitrogen Contents, and Computed-Protein Efficiency Ratios of Manihot esculenta Root and Dioscorea rotundata Tuber Peels." Journal of Food Processing 2016 (November 17, 2016): 1–8. http://dx.doi.org/10.1155/2016/1697458.
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Tuberous roots of cassava and yam are major sources of dietary carbohydrate to human, alternative sources of energy in livestock feeds, and sources of starch in small-scale industries. Investigations on amino acid profiles, total nitrogen contents, and computed-protein efficiency ratios (C-PER) of tuberous root peels of Manihot esculenta Crantz and Dioscorea rotundata Poir. were carried out. Amino acid analysis was carried out using ion-exchange chromatography methods. Total nitrogen content was measured using the micro-Kjeldahl methods. The C-PER was calculated using regression equation. The concentrations of amino acids detected in the cassava peels ranged from 0.54 to 6.54 g/100 g protein, whereas those of yam peels were between 0.37 and 6.25 g/100 g protein. The total amino acid concentration of the cassava peels was not significantly (p>0.05) higher than that of the yam peels. Essential amino acid scores showed that Phe + Tyr and Met + Cys were the most abundant and limiting amino acids, respectively, in cassava and yam peels. The percentage nitrogen content and C-PER of the cassava peels were significantly (p<0.05) higher than those of the yam peels. The cassava and yam peels were not sources of good quality proteins. Therefore, the use of cassava or yam peels as livestock feeds should be supplemented with other sources rich in good quality proteins.
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Liu, Hui, Lin Xie, Yin Guang Chen, and Qi Zhou. "VFAs Production Potential of Brewery Industry Wastewater and Starch Wastewater." Advanced Materials Research 777 (September 2013): 225–31. http://dx.doi.org/10.4028/www.scientific.net/amr.777.225.
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The volatile fatty acids (VFAs) are kinds of effective external carbon source for enhanced biological nutrients removal. Volatile fatty acids (VFAs) production from anaerobic fermentation from cassava stillage (CS) wastewater, starch wastewater (SW) and the yellow wine wastewater (YWW) was conducted in batch tests. The VFAs production potential and the characteristics of the fermentative liquid were compared and discussed. Experimental results indicated that the cassava stillage wastewater and the starch wastewater were preferable feed for anaerobic VFAs fermentation. Acetic acid, propionic acid and butyric acid were the main components of the VFAs with respective percentage of 36.5%, 20% and 40% at the end of its fermentation.
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Tertuliano, M., and B. Le Rü. "Resistance of different host plants and cultivars of cassava to the mealybug Phenacoccus manihoti: Effect of infestation on leaf extract composition." Insect Science and Its Application 16, no. 1 (March 1995): 73–81. http://dx.doi.org/10.1017/s1742758400018348.
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AbstractThe effect of a 2-month infestation by the cassava mealybug (Phenacoccus manihoti Mat. Ferr.) on the metabolism of nitrogen (amino acids) and carbon (carbohydrates), leaf area and total dry weight of five cassava varieties (Manihot esculenta Crantz), faux-caoutchouc (a hybrid of M. esculenta and M. glaziovii Muell, Arg.), poinsettia (Euphorbia pulcherrima Wild) and talinum (Talinum triangulare Jack) was studied. Free amino acid and free sugar contents as well as relative free amino acid composition in the leaf extracts, although found to be very different from one plant to another, were not significantly modified by P. manihoti infestation, except for the total amino acid contents of the cassava variety 30M7. Variations in one particular amino acid induced by mealybug infestation were not linked to the antibiotic resistance of these plants. Infestation by the cassava mealybug did not modify the total dry weight but reduced the total leaf area although this reduction was only significant in cassava varieties 59M2, 30M7 and M'pembe, and in faux-caoutchouc. Within the genus Manihot, the reduction in leaf area was strongly correlated (r= -0.878, P≤0.05) to the degree of antibiotic resistance and was coupled to an increase in the ratio of sugars to amino acids, suggesting a similarity between the effects of water stress and those of mealybug infestation.
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Silva, Regiane Gregório da, Ivanor Nunes do Prado, Makoto Matsushita, and Nilson Evelázio de Souza. "Dietary effects on muscle fatty acid composition of finished heifers." Pesquisa Agropecuária Brasileira 37, no. 1 (January 2002): 95–101. http://dx.doi.org/10.1590/s0100-204x2002000100013.
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The effects of diet on Longissimus muscle fatty acid composition was determined using 24 crossbred heifers of Simmental vs. Nelore and Limousin vs. Nelore. The experimental diets were: 1) corn and yeast (CY); 2) corn, cottonseed meal + meat and bones meal (CMB); 3) cassava hull and yeast (CHY); 4) cassava hull, cottonseed meal + meat and bones meal (CHMB). Feeding CHMB diets resulted in lower lipid and higher cholesterol contents (P<0.05) for both crosses. Most of the identified fatty acids were monounsaturated, and the highest percentage was found to oleic acid (C18:1w9), with values ranging from 32.54 to 46.42%. Among the saturated fatty acids the palmitic acid (C16:0) showed the highest percentage, with its contents ranging between 19.40 and 32.44%. The highest polyunsaturated/saturated fatty acid ratio was of 0.30, and the lowest was of 0.08. Feeding CY diets resulted in lower cholesterol and higher polyunsaturated fatty acid contents of the Longissimus muscle.
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Adedokun, O. O., G. S. Ojewola, F. O. Ahamefule, and A. H. Akinmutimi. "Chemical composition of Manihot esculentum crantz (var. umucass 36)." Nigerian Journal of Animal Production 44, no. 3 (January 2, 2021): 270–81. http://dx.doi.org/10.51791/njap.v44i3.596.
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Cassava (Manihot esculentum) is one of the most drought tolerant crops, adapted to varying agro-ecological zones and has a high potential for livestock and poultry production in Nigeria. Thus, proximate, macro and micro minerals, anti-nutrients, gross energy and amino acid profile of cassava (Manihot esculentum crantz var. UMUCASS 36) were carried out jusing freshly harvested cassava. The cassava root was washed, peeled and chopped into small pieces. This was oven dried and milled to form cassava root meal (CRM). The harvested leaf and petiole was chopped, oven dried and milled as cassava foliage meal (CFM). The tender, green apical part of the stem was equally harvested, chopped, oven dried and milled as cassava tender stem meal (CTSM) while the cassava composite meal(CCM) was a mixture of the root meal, foliage meal and the tender stem meal at the ratio of 10:4:1 respectively. The proximate, gross energy, macro (Na, P, K, Ca and Mg) and micro (Fe, Zn, Mn and Cu) minerals, anti nutritional factors (hydrocyanic acid, tannin and trypsin inhibitor) and the amino acids were determined in line with the internationally accepted standard. There were significant (P<0.05) differences among various parts of the UMUCASS 36 cassava for all the parameters considered. The crude protein was least in cassava root meal (2.29%) and best in cassava foliage meal (21.79%). CCM had the highest (P<0.05) gross energy of 3.77kcal/g. CFM had the best contents of sodium (0.27%), potassium (0.88%) and phosphorous (0.38%).CRM had the highest value of calcium (0.29%), CTSM (potassium, 0.88%) and CCM (magnesium, 0.34%). In micro mineral contents, significant(P<0.05) differences existed across the parts examined. CFM was superior in both iron and zinc contents while CTSM had best values of copper and manganese. Hydrocyanic acid value ranged from 1.26mg/kg in CFM to 6.57mg/kg in CCM while trypsin inhibitor had highest value of 9.62TIU/mg in CRM and CFM had tannin value to be 0.086% being the highest. All the anti-nutritional factors measured were at tolerable levels to broiler chicken. Percentages of amino acids like arginine, cysteine, histidine, phenylalanine and valine in leaf meal were high with these values 6.46, 3.09, 1.34, 3.14, and 8.27% respectively. The nutritive contents of UMUCASS 36 revealed that the root meal with gross energy of 3.66Kcal/g is a potential energy source and therefore can be used as an energy source in poultry ration. The high content of crude protein and its attendant amino acids in the UMUCASS 36 foliage meal placed it at a better level for consideration as replacement for the expensive soybean.
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Lumbantobing, Ria, Mery Napitupulu, and Minarni R. Jura. "Analysis of Cyanide Acid Content in Cassava (Manihot esculenta) Based on Storage Time." Jurnal Akademika Kimia 8, no. 3 (September 24, 2020): 180–83. http://dx.doi.org/10.22487/j24775185.2019.v8.i3.pp180-183.
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Cassava is a tuber of cassava plants which is a source of carbohydrates that can be consumed as food and as snack foods such as chips. However, cassava and the leaves contain cyanide acid (HCN) which is dangerous for the human when consumed in excess. Cyanide acid reduction can be done by washing as well as immersion because of its volatile nature. The aim of this research is to investigate the difference of cyanide acid (HCN) content on peeled and unpeeled cassava with the variation of storage time 0, 2, 4, 6, and 8 days. A preliminary test was done to know the existence of cyanide acid (HCN) in cassava. Method analysis of cassava was titrated with the NH4CNS solution using the argentometric principle of the Volhard method. The results showed that cyanide acid (HCN) content in peeled cassava was higher than unpeeled cassava which was 3.9, 4.7, 5.2, 5.6, and 6.0% respectively for shelled cassava and 3.9, 4.6, 5.1, 5.5, and 5.9% respectively for unpeeled cassava.
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Sugiharto, Sugiharto, Endang Widiastuti, Turrini Yudiarti, Hanny Indrat Wahyuni, and Tri Agus Sartono. "Improving the Nutritional Values of Cassava Pulp Through Supplementation of Selected Leaves Meal and Fermentation with Chrysonilia Crassa." ANIMAL PRODUCTION 23, no. 2 (July 27, 2021): 104–10. http://dx.doi.org/10.20884/1.jap.2021.23.2.49.
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This study evaluated the impact of fermentation with Chrysonilia crassa on nutritional composition and antioxidative activity of the mixture of cassava pulp and selected leaves meal. Cassava pulp (60 g) was mixed thoroughly with 35 g leaves meal of either cassava, M. Oleifera, or L. leucocephala, and inoculated with Chrysonilia crassa starter (5 g). The mixture was aerobically incubated for 3 days at room temperature and analyzed for the proximate composition, gross energy, true protein, antioxidant activity, and amino acid content. The fermented products showed higher crude protein, ether extract, ash, and gross energy but lower fibre content than unfermented cassava pulp. Both leaves meal supplementation and fermentation increased the true protein content of cassava pulp. Superior antioxidant activities and higher amino acids were observed in the fermented products than raw cassava pulp. In conclusion, supplementation of leaves meal in conjunction with Chrysonilia crassa-fermentation improved the nutritional values and antioxidant potential of cassava pulp.
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Geng, Meng Ting, Yuan Yao, Xiao Hui Wu, Yi Min, Shao Ping Fu, Xin Wen Hu, and Jian Chun Guo. "Cloning and Sequence Analysis of Two cDNA Encoding Invertase Inhibitors from Cassava (Manihot esculenta Crantz)." Advanced Materials Research 726-731 (August 2013): 4326–29. http://dx.doi.org/10.4028/www.scientific.net/amr.726-731.4326.
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In this study, two encoding invertase inhibitors (INH) named as MeINH1 and MeINH2 were isolated from cassava (Manihot esculenta Crantz). TheMeINH1 contains a 583 bp fragment in length and codes a region of 172 amino acids; and the MeINH2 contains a 538 bp fragment in length and codes a region of 169 amino acids. The amino acid sequence analysis showed that both MeINH1 and MeINH2 have typical structure of invertase inhibitor proteins with a N-terminal signal peptide, four conserved cysteine residues and two disulfide bridges, respectively; whereas, they showed low homology to other organisms. This research provides a foundation for further study of the cassava INH.
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MILES, DAVID, EDWARD JANSSON, MY CHI MAI, MOUNIR AZER, PETER DAY, CRAIG SHADBOLT, VICTORIA STITT, ANDREAS KIERMEIER, and ELIZABETH SZABO. "A Survey of Total Hydrocyanic Acid Content in Ready-to-Eat Cassava-Based Chips Obtained in the Australian Market in 2008." Journal of Food Protection 74, no. 6 (June 1, 2011): 980–85. http://dx.doi.org/10.4315/0362-028x.jfp-10-557.
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Cassava (Manihot esculenta Crantz) is a widely consumed food in the tropics that naturally contains cyanogenic glycosides (cyanogens, mainly composed of linamarin, acetone cyanohydrin, and hydrocyanic acid). If cassava is not adequately processed to reduce the level of cyanogens prior to consumption, these compounds can lead to the formation of hydrocyanic acid in the gut. Exposure to hydrocyanic acid can cause symptoms ranging from vomiting and abdominal pain to coma and death. In 2008, a survey of ready-to-eat (RTE) cassava-based snack foods was undertaken to determine levels of cyanogens measured as total hydrocyanic acid. This survey was undertaken in response to the New South Wales Food Authority being alerted to the detection of elevated levels of cyanogens in an RTE cassava-based snack food. This survey took 374 samples of RTE cassava chips available in the Australian marketplace. Significant variation in the levels of total hydrocyanic acid were observed in the 317 samples testing positive for cyanogens, with levels ranging from 13 to 165 mg of HCN equivalents per kg (mean value, 64.2 mg of HCN eq/kg for positive samples). The results from this survey serve as a timely warning for manufacturers of RTE cassava chips and other cassava-based snack foods to ensure there is tight control over the levels of cyanogens in the cassava ingredient. Evidence from this survey contributed to an amendment to the Australia New Zealand Food Standards Code, which now prescribes a maximum level for hydrocyanic acid in RTE cassava chips of 10 mg of HCN eq/kg, which aligns with the Codex Alimentarius Commission international standard for edible cassava flour.
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dos Santos, N. J. A., A. M. Barbosa, T. V. Voltolini, D. R. Menezes, C. M. Souza, L. R. Bezerra, D. P. D. Lanna, C. V. D. M. Ribeiro, and R. L. Oliveira. "Physicochemical characteristics and fatty acid composition of the meat of lambs fed cassava silage and dry tamarind (Tamarindus indica)." Animal Production Science 59, no. 7 (2019): 1373. http://dx.doi.org/10.1071/an17855.
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The objective of the present study was to determine the effect of the addition of dry tamarind (Tamarindus indica L.) residue to cassava (Manihot esculenta, Crantz) silage on the carcass traits, quality and fatty acid profile of lamb meat. Forty 6-month-old (±2 days) castrated lambs (crossbred Santa Ines × mixed breed) with initial bodyweights of 22.1 ± 3.0 kg were used in a completely randomised design with four treatments (0, 100, 200 or 300 g/kg of DM of dry tamarind residue) and 10 replicates (animals). There was a significant increase in hot carcass weight (P < 0.001) and loin weight (P = 0.04); however, there were no effects on final bodyweight, average daily weight gain, slaughter weight, weights of other commercial cuts, shear force, lightness (L*), redness (a*), yellowness (b*), chroma (C*), lipid profile, ash content, initial and final pH value and cooking weight loss. There was a significant (P < 0.001) quadratic reduction in water-holding capacity with an increasing tamarind residue content. The addition of tamarind residue to cassava silage linearly decreased the lauric (C12:0; P = 0.01) and stearic (C18:0; P = 0.01) fatty acid concentrations (total saturated fatty acids, ΣSFA) (P = 0.03) and the ratio of ΣSFA to unsaturated fatty acids (ΣSFA:ΣUFA; P = 0.04). However, there were linear increases in the C18:2 cis9, cis12 concentration (P = 0.04), polyunsaturated fatty acid n-6 concentration (P = 0.05), ΣUFA (P = 0.03) and the Σn-6:Σn-3 ratio (P = 0.01) in the lamb meat. Dry tamarind can be added to cassava up to a level of 300 g/kg of DM without any negative effects on the performance or meat quality, and it increases the yield of the loin cut, polyunsaturated fatty acid n–6 and ΣUFA, which makes the lamb meat healthier.
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Zhang, Yan Ming, and Xiao Mei Wang. "Effect of Acidolysis Process on Viscosity of Cassava Starch." Advanced Materials Research 821-822 (September 2013): 1118–21. http://dx.doi.org/10.4028/www.scientific.net/amr.821-822.1118.
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The cassava starch was firstly hydrolyzed using hydrochloric acid as the catalyst below the pasting point of starch, and then dried in the oven in order to get acid-hydrolyzed cassava starch, which would be used for the next size mixing. Effects of reaction time, temperature, and hydrochloric acid concentration on sizing liquor viscosity of acidolysis cassava starch were studied. The results show that, the viscosity of the acidolysis cassava starch decreases with the extension of reaction time, and it sharply declines before 60mins; the viscosity decreases with the increase of reaction temperature, and the change of viscosity is large when the reaction temperature of 40 °C increases to 45 °C; the viscosity decreases with the increase of hydrochloric acid concentration.
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Lestari, Tri, Rion Apriyadi, and Fajar Setiawan. "Morphological Performance of Bangka Local Cassava on Acid Soils with The Addition of Mycorrhiza." AGROSAINSTEK: Jurnal Ilmu dan Teknologi Pertanian 2, no. 1 (June 7, 2018): 15–21. http://dx.doi.org/10.33019/agrosainstek.v2i1.20.
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The local cassava plant of Bangka has not been utilized optimally because its production is still low compared to national varieties. There are several ways to create good soil conditions to support plant growth in acid soils, such as the addition of mycorrhiza. The objective of the study was to increase the growth and production of Bangka local cassava in acid soils. The experiment had been conducted on acid soils with pH 4.4 (very acidic) and P-Bray 1 5.8 ppm (very low) in Balunijuk Village, Bangka Regency, from September 2016 - May 2017. This research used the experiment method with factorial randomized block design (FRBD) with two factors. The first factor was Bangka local cassava namely Sutera, Mentega, Batin, 3 Bulan and Malang variety (as the comparison) and second factor was mycorrhiza. The results showed Sutera accession had the highest plant height and production in acid soils. The addition of mycorrhiza as much as 50 g / plant can increase the growth and production of Bangka local cassava. The Bangka local cassava showed better growth quality but still have lower production compared with national varieties. Conservation of local cassava plants Bangka in acid soils can be optimized its growth by using local clones Bangka, but the production of national varieties is higher compared local cassava of Bangka
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Aprialis, Aprialis, Anwar Kasim, and Rini Rini. "Characteristics of Oil Used in Frying Peanuts, Cassava And Mackarel Tuna." Andalasian International Journal of Agricultural and Natural Sciences (AIJANS) 2, no. 01 (March 29, 2021): 50–62. http://dx.doi.org/10.25077/aijans.v2.i01.50-62.2021.
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The characteristics of used frying oil that are carried out repeatedly using high temperatures and with various types of frying materials will produce new types of oil characteristics, either the appearance and disappearance of certain types of chemical components or changes in the physical properties of frying oil. This study aims to determine the characteristics of cooking oil used in frying peanuts which have high fat content, high carbohydrate content of cassava and mackarel tuna which have high protein content. Samples of used oil were obtained from the use of pure oil from palm oil and then the 3 different types of material were fried with 10 frying repetitions. The used frying oil was then visually observed and analyzed for the number of peroxides, free fatty acids, and moisture content, color test, amount of oil lost and its fatty acid profile. In addition, the amount of oil lost due to frying was observed. The results of the observation of physical properties showed that the smell of oil became rancid, the taste of the oil became bitter and the color turned black. The results of chemical analysis showed that the highest peroxide number was 50 meq / kg, the highest ALB was 4.35%, and the highest moisture content was 3.21% , the oil color changed to brown to black, the highest amount of oil lost due to frying was cassava frying oil. namely 58.4% , . The fatty acid profile of used frying oil has been obtained and there is a decrease in the percentage, the appearance of stearic acid and the loss of heptadecanoic fatty acids in the used cooking oil for peanuts, cassava and mackarel tuna.
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Tsado, Amos Ndarubu, Gana David, Habiba A. Ibrahim, Gboke A. Jiya, Rakiya Zubairu, Rosemary N. Okoli, and Danazumi Nathaniel. "Nutritional evaluation of the peels from Citrullus lanatus and Manihot esculenta, an insight into the conversion of waste to food." AROC in Food and Nutrition 1, no. 1 (August 23, 2021): 1–7. http://dx.doi.org/10.53858/arocfn01010107.
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Background: Huge quantity of cassava and watermelon wastes are daily discharged to the environment with unwholesome consequences. Therefore, research into the effective utilization of these agricultural by-products is of global interest. Methods: The present study evaluated the proximate, minerals, and amino acid compositions of cassava and watermelon peels using standard procedures. Results: The results revealed that carbohydrate is the most abundant proximate contents of both the cassava (82.14±0.42%) and watermelon (62.58±0.78%) peel, followed by crude fiber (5.51±0.06% and 18.90±0.04%), moisture (8.31±0.04% and 5.20±0.07%), crude ash (1.25±0.03% and 7.25±0.04%) for cassava and watermelon peels respectively, while crude fat (0.98±0.03% and 3.92±0.06%) is the least abundant proximate in both samples. Magnesium is the most abundant mineral contents of both the cassava (79.50±4.45Mg/100g) and watermelon (75.53±3.70Mg/100g) peel, followed by sodium (62.35±0.79 Mg/100g and 52.24±3.24 Mg/100g), potassium (22.12±1.34 and 32.65±2.01 mg/100g) for cassava and watermelon peels respectively while copper (0.73±0.05 Mg/100g and 0.67±0.64 Mg/100g) was the least abundant minerals in both samples. The total amino acid compositions of 66.31±4.56 g/100g and 41.80±2.68 g/100g were recorded for cassava and watermelon peel. Glutamic acid (9.96±0.06g/100g) and leucine (4.03±0.05 mg/100g) the most abundant amino acid in cassava and watermelon seed respectively. Conclusion: In conclusion, the peels of cassava and water melon examined, have appreciable levels of nutrients compositions that can be incorporated into human and animal feed formulation.
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Rukmini, Piyantina. "UTILIZATION OF CASSAVA WASTE IN THE PRODUCTION OF PLYWOOD ADHESIVE EKSTENDER WITH DEXTRIN (WITH ACID CATALYST)." Konversi 6, no. 2 (March 28, 2018): 1. http://dx.doi.org/10.20527/k.v6i2.4756.
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Abstract- Require of manihot Esculinta Crantz in Indonesia rises in every year as growth of Indonesian people, bioethanol industry,and animal food. Raw material that use in this research is cassava wastes. This research aimed to know the utilization of cassava waste, the optimum condition process of dextrin, and to know the variable that influent the utilization of cassava waste in the production of adhesive ekstender ( catalyst concentration and time). The dekstrin process need beaker glass, stirrer, electric stove with oilbatch heater, thermometer, screening 80 mesh. Cassava wastes that keep on several days is burned without water at 800 C for 1 hours. Then drops acid catalyst ion the beaker glass with different concentration. Then the temperature is raised until 1100C for 1 hour. After the drying process, make it cool then screen it in to screener 80 mesh. The results show that on the higher concentration of acid, dextrin will get on the higher concentration. At the certain concentration of acid, dekstrin will not get in the high concentration. Maximum efficiency of the concentration of acid is 0,8 N. Keeping long day for cassava waste can make lower the concentration of dextrin. The best keeping day is the first day until four day. Keywords: Cassava waste, dextrin, ekstender, wood adhesion
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Jasin, Ismail. "Pengaruh Penambahan Tepung Gaplek dan Isolat Bakteri Asam Laktat dari Cairan Rumen Sapi PO Terhadap Kualitas Silase Rumput Gajah (Pennisetum purpureum)." Jurnal Agripet 15, no. 1 (April 1, 2015): 52–56. http://dx.doi.org/10.17969/agripet.v15i1.2300.
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(The effect of cassava meal and Lactic Acid Bacteria isolated from rumen liquid of PO cattle on napier grass silage quality) ABSTRACT. The objective of this study was to evaluate the effect of cassava meal as carbohydrate source and inoculums of lactic acid bacteria incubated from PO cattle’s rumen liquid on the quality of Napier grass (pennisetum purpureum) silages. The research was conducted at Ujung-ujung village Pabelan District Semarang Regency. Feed analysis was carried out in of Biochemical Nutrition, Animal Feed Science, Animal Science Faculty, Gadjah Mada University. This study was assigned into Completely Randomized Design with 4 treatments and 3 replicated. The treatments were addition of cassava meal and inoculums of lactic acid bacteria level into the Napier grass; 0, 1, 3 and 5% (w/w) and incubated for 30 days. Data were analyzed using analysis of variance (ANOVA) and the significant effect was tested by Duncans Multiple Range Test. The results showed that the addition of 1 – 5% cassava meal significantly affected (P0,05) lactic acid content, pH, and NH3 concentration. Should be revised However, among the treatment groups of 1, 3 and 5 % of cassava meal was not significantly (P0,05) different on the lactic acid content, pH and NH3 concentration.
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Oliveira, Roselene Ferreira, Heron Oliveira dos Santos Lima, and Mirela Vanin dos Santos Lima. "Obtaining lactic acid by descontinuous fermentation using different fermentative media." Revista Brasileira de Pesquisa em Alimentos 1, no. 1 (May 1, 2010): 11. http://dx.doi.org/10.14685/rebrapa.v1i1.2.
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<p>Lactic acid has multiple uses in several industries such as food, cereal derivates, beverage, cosmetic, chemical and pharmaceutical. Due to its wide applicability the process to obtain lactic acid is one of the most studied processes. The aim of this study was to produce lactic acid using fermentation of cassava meal (residue from cleaning the flour mill) and cassava starch (amilacious fractions of tuberous root raw materials) previously hydrolyzed and supplemented. The fermentation of both cassava meal and cassava starch was carried out using a solution at 18% (m/v), previously hydrolyzed with thermostable alpha amylase (Termamyl 120L) and amyloglucosidase (AMG 300L); supplemented with yeast extract and peptone. The microorganism, Lactobacillus casei, was inoculated under the following process conditions: pH 6.4; at 37°C and agitation at 100 rpm for 96 hours. The process was periodically surveyed in order to analyze the concentration of lactic acid; concentration of reducing sugars; pH; biomass and cellular feasibility. The analysis of the results permits to conclude that both cassava meal and cassava starch are promising raw materials for obtaining lactic acid by fermentative media.</p><p> </p><p><span>DOI: <a href="http://dx.doi.org/10.14685/rebrapa.v4i1.102">http://dx.doi.org/10.14685/rebrapa.v1i1.2</a></span></p><p> </p>
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Aly, SAVADOGO, GUIRA Flibert, and TAPSOBA François. "Probiotic microorganisms involved in cassava fermentation for Gari and Attiéképroduction." JOURNAL OF ADVANCES IN BIOTECHNOLOGY 6, no. 2 (December 14, 2016): 858–66. http://dx.doi.org/10.24297/jbt.v6i2.4798.
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Several fermented foods and beverages for human nutritionthat incorporate lactic acid bacteria and others beneficial microorganisms are produced throughout the world. Lactic acid bacteria (LAB) are widely distributed in nature and occur as natural microflora in many fermented foods (fermented milk, cereal fermented food, fermented fruit products, fermented roots products like cassava and others). This study gave characteristics, nutritional, Health and functional properties of probiotics microorganisms involved in cassava fermentation forGariand Attiéké production. During cassava fermentation for Gariand Attiéké production many microorganisms with probiotic properties were involved and gave benefic properties. Lactic acid bacteria and yeast involved in food fermentation or production particular in cassava products may possess probiotic properties.Probiotics may have potential roles, as natural barriers to pathogens associated with intestinal disease with functional role.Probiotic microorganisms role and importance in cassava fermentation for Gari andAttiéképroduction for healthy nutrition for consumers were developed in this work.
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Silva, Danielle Fabíola Pereira da, Leila Cristina Rosa de Lins, Elaine Cristina Cabrini, Beatriz Gonçalves Brasileiro, and Luiz Carlos Chamhum Salomão. "Influence of the use of acids and films in post-harvest lychee conservation." Revista Ceres 59, no. 6 (December 2012): 745–50. http://dx.doi.org/10.1590/s0034-737x2012000600002.
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Lychee (Litchi chinensis Sonn.) has a high commercial value; however, it has a short shelf-life because of its rapid pericarp browning. The objective of this study was to evaluate the shelf-life of 'Bengal' lychee fruits stored after treatment with hydrochloric acid and citric acid, associated with cassava starch and plastic packaging. Uniformly red pericarp fruits were submitted to treatments: 1-(immersion in citric acid 100 mM for 5 minutes + cassava starch 30 g L-1 for 5 minutes), 2-(immersion in hydrochloric acid 1 M for 2 minutes + starch cassava 30 g L-1 for 5 minutes), 3-(immersion in citric acid 100 mM for 5 minutes + polyvinyl chloride film (PVC, 14 µm thick)) and 4-(immersion in hydrochloric acid 1 M for 2 minutes + PVC film). During 20 days, the fruits were evaluated for mass loss, pericarp color, pH, soluble solids and titratable acidity, vitamin C of the pulp and pericarp and activities of polyphenol oxidase and peroxidase of the pericarp. The treatment with hydrochloric acid associated with PVC was the most effective in maintaining the red color of the pericarp for a period of 20 days and best preservation of the fruit. The cassava starch associated with citric acid, and hydrochloric acid did not reduce the mass loss and did not prevent the browning of lychee fruit pericarp.
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Wulandari, Nita, Sukanto Sukanto, and Endang Widyastuti. "PENGARUH PEMBERIAN MIKROBA EFEKTIF PRODUKTIF PLUS (MEP+) PADA MEDIUM BUDIDAYA IKAN NILA YANG DIBERI PAKAN FERMENTATIF TERHADAP KEPADATAN BAKTERI ASAM LAKTAT." Scripta Biologica 1, no. 1 (March 25, 2014): 63. http://dx.doi.org/10.20884/1.sb.2014.1.1.27.
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Microbes Effective Productive Plus (MEP+) in fish culture has role as probiotics and decomposer. Application of MEP+ is done by adding MEP+ on culture medium of Tilapia and fish feed. Fish feed is fermentative feed with addition of different concentration of cassava peel flour. The aim of this research were to find out the influence of MEP+ administration in culture medium and in fermentative feed with addition cassava peel flour on the increasing density of lactic acid bacteria in culture medium and find out the highest density of lactic acid bacteria. The research was done experimentally, used Complete Randomized Design with treatment of MEP+ administration in culture medium with fermentative feed cassava peel flour addition of 25%, 50%, 75% and without MEP+ administration on culture medium with fermentative feed cassava peel flour addition of 25%. The data obtained were analyzed using a variety analysis. The result showed that MEP+ administration on culture medium and in fermentative feed cassava peel flour addition did not influence the increasing density of lactic acid bacteria and total density of lactic acid bacteria in culture medium was not different inter treatment.
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Hernaman, Iman, Atun Budiman, Siti Nurachman, and Kundrat Hidrajat. "KAJIAN IN VITRO SUBTITUSI KONSENTRAT DENGAN PENGGUNAAN LIMBAH PERKEBUNAN SINGKONG YANG DISUPLEMENTASI KOBALT (Co) DAN SENG (Zn) DALAM RANSUM DOMBA." Buletin Peternakan 39, no. 2 (June 1, 2015): 71. http://dx.doi.org/10.21059/buletinpeternak.v39i2.6710.
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<p>This research was aimed to investigate the effect of concentrate substitution with cassava plantation waste supplemented with cobalt and zinc in sheep ration. In vitro study was used in this experiment. Collected data were analyzed by Duncan’s test from Completely Randomized Design with four treatments and four replications. The experiment rations were R1 = 50% native grass + 50% concentrate, R2 = 50% native grass + 50% concentrate + 5 ppm cobalt + 30 ppm zinc, R3 = 50% native grass + 50% cassava plantation waste, R4 = 50% native grass + 50% cassava plantation waste + 5 ppm cobalt + 30 ppm zinc. The results showed that utilization of concentrate increased volatile fatty acid and N-NH3 concentration, and digestibility of dry and organic matter compared with cassava plantation waste. Volatile fatty acid and N-NH3 in sheep ration containing cassava plantation waste were still in normal range with dry and organic matter digestibility were up to 50%, but supplementation of cobalt and zinc had the same effect (P>0.05). It is concluded that cassava plantation waste can be used as sheep feed, but did not substitute concentrate. Supplementation of cobalt and zinc was not effective to improve fermentability and digestibility of cassava plantation waste.</p><p><br />(Key words: Cassava plantation waste, Digestibility, In vitro, N-NH3, Sheep, Volatile fatty acid)</p>
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Igoli, John O., Samuel O. Onyiriuka, Matthias C. Letzel, Martin N. Nwaji, and Alexander I. Gray. "Cassane diterpenoids from Lonchocarpus laxiflorus." Natural Product Communications 3, no. 1 (January 2008): 1934578X0800300. http://dx.doi.org/10.1177/1934578x0800300102.
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Phytochemical investigation of the stem bark of Lonchocarpus laxiflorus yielded three new cassane diterpenoids, lonchocassane A [cassa-13 (14), 15-dien-18, 20-dioic acid], lonchocassane B [cassa-13 (14), 15-dien-20-oxo-18-oic acid] and lonchocassane C [cassa-13 (14), 15-dien-20-carboxyl-18-methylcarboxylate]. The known compounds betulinic acid, betulinic acid acetate, betulin, lupeol, lupenone, trilinoleate, hexacosanyl and triacontanyl caffeates, 4-hydroxy-4-methylpentan-2-one, β-sitosterol, β-sitosterol acetate and stigmasterol were also isolated. The structures and identities of the compounds were established by spectroscopic methods.
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dos Santos, N. J. A., A. M. Barbosa, T. V. Voltolini, D. R. Menezes, C. M. Souza, L. R. Bezerra, D. P. D. Lanna, C. V. D. M. Ribeiro, and R. L. Oliveira. "Corrigendum to: Physicochemical characteristics and fatty acid composition of the meat of lambs fed cassava silage and dry tamarind (Tamarindus indica)." Animal Production Science 59, no. 7 (2019): 1400. http://dx.doi.org/10.1071/an17855_co.
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The objective of the present study was to determine the effect of the addition of dry tamarind (Tamarindus indica L.) residue to cassava (Manihot esculenta, Crantz) silage on the carcass traits, quality and fatty acid profile of lamb meat. Forty 6-month-old (±2 days) castrated lambs (crossbred Santa Ines × mixed breed) with initial bodyweights of 22.1 ± 3.0 kg were used in a completely randomised design with four treatments (0, 100, 200 or 300 g/kg of DM of dry tamarind residue) and 10 replicates (animals). There was a significant increase in hot carcass weight (P P = 0.04); however, there were no effects on final bodyweight, average daily weight gain, slaughter weight, weights of other commercial cuts, shear force, lightness (L*), redness (a*), yellowness (b*), chroma (C*), lipid profile, ash content, initial and final pH value and cooking weight loss. There was a significant (P P = 0.01) and stearic (C18:0; P = 0.01) fatty acid concentrations (total saturated fatty acids, ΣSFA) (P = 0.03) and the ratio of ΣSFA to unsaturated fatty acids (ΣSFA:ΣUFA; P = 0.04). However, there were linear increases in the C18:2 cis9, cis12 concentration (P = 0.04), polyunsaturated fatty acid n-6 concentration (P = 0.05), ΣUFA (P = 0.03) and the Σn-6:Σn-3 ratio (P = 0.01) in the lamb meat. Dry tamarind can be added to cassava up to a level of 300 g/kg of DM without any negative effects on the performance or meat quality, and it increases the yield of the loin cut, polyunsaturated fatty acid n–6 and ΣUFA, which makes the lamb meat healthier.
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Woiciechowski, Adenise Lorenci, Saul Nitsche, Ashok Pandey, and Carlos Ricardo Soccol. "Acid and enzymatic hydrolysis to recover reducing sugars from cassava bagasse: an economic study." Brazilian Archives of Biology and Technology 45, no. 3 (September 2002): 393–400. http://dx.doi.org/10.1590/s1516-89132002000300018.
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The objective of this work was to study the acid and enzymatic hydrolysis of cassava bagasse for the recovery of reducing sugars and to establish the operational costs. A statistical program "Statistica", based on the surface response was used to optimize the recovery of reducing sugars in both the processes. The process economics was determined considering the values of reducing sugars obtained at laboratory scale, and the operations costs of a cylindrical reactor of 1500 L, with flat walls at the top and bottom. The reactor was operated with 150 kg of cassava bagasse and 1350 kg of water. The yield of the acid hydrolysis was 62.4 g of reducing sugars from 100 g of cassava bagasse containing 66% starch. It represented 94.5% of reducing sugar recovery. The yield of the enzymatic hydrolysis was 77.1 g of reducing sugars from 120 g of cassava bagasse, which represented 97.3% of reducing sugars recovery. Concerning to the time, a batch of acid hydrolysis required 10 minutes, plus the time to heat and cool the reactor, and a batch of the enzymatic hydrolysis needed 25 hours and 20 minutes, plus the time to heat and to cool the reactor. Thus, the acid hydrolysis of 150 kg of cassava bagasse required US$ 34.27, and the enzymatic hydrolysis of the same amount of cassava bagasse required US$ 2470.99.
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Wang, Wen, Gang Luo, Li Xie, and Qi Zhou. "Enhanced thermophilic fermentative hydrogen production from cassava stillage by chemical pretreatments." Water Science and Technology 68, no. 1 (July 1, 2013): 59–67. http://dx.doi.org/10.2166/wst.2013.218.
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Acid and alkaline pretreatments for enhanced hydrogen production from cassava stillage were investigated in the present study. The result showed that acid pretreatment was suitable for enhancement of soluble carbohydrate while alkaline pretreatment stimulated more soluble total organic carbon production from cassava stillage. Acid pretreatment thereby has higher capacity to promote hydrogen production compared with alkaline pretreatment. Effects of pretreatment temperature, time and acid concentration on hydrogen production were also revealed by response surface methodology. The results showed that the increase of all factors increased the soluble carbohydrate production, whereas hydrogen production was inhibited when the factors exceeded their optimal values. The optimal conditions for hydrogen production were pretreatment temperature 89.5 °C, concentration 1.4% and time 69 min for the highest hydrogen production of 434 mL, 67% higher than raw cassava stillage.
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Sutamihardja, RTM, Srikandi Srikandi, and Dian Purnamasari Herdiani. "HIDROLISIS ASAM KLORIDA TEPUNG PATI SINGKONG (Manihot esculenta Crantz) DALAM PEMBUATAN GULA CAIR." Jurnal Sains Natural 5, no. 1 (December 3, 2017): 83. http://dx.doi.org/10.31938/jsn.v5i1.103.
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Chloride Acid Hydrolysis of Cassava (Manihot esculenta Crantz) Strach Flour in Producing a Liquid Sugar Cassava (Manihot esculenta Crantz), known as cassava or manioc is a tuber or root of a tree that long with a diameter average of 5-10 cm and a length of 50-80 cm, depending on the type of cassava. Cassava is agricultural products that having high potency source of carbohydrates for food and industrial materials. Cassava starch can be made for liquid sugar by the method of acid hydrolysis using hydrochloric acid. The research results showed that rendemen at a HCl concentration of 0.75 N and hydrolysis time of 90 minutes was 80.51%. The higest rendemen of liquid sugar at a concentration of 0.5 N HCl and the hydrolysis time of 90 minutes was 84.22%. Results of the analysis indicate liquid sugar content of 16.22% moisture, ash content of 1.46%, 2.16% protein content, fat content of 0.53%, carbohydrates of 63.90%, and a negative starch content.Key words: Cassava, Flour Cassava Starch, Acid Hydrolysis, Liquid Sugar ABSTRAK Singkong (Manihot esculenta Crantz) yang dikenal sebagai ketela pohon atau ubi kayu merupakan umbi atau akar pohon yang rata-rata berdiameter 5-10 cm dan panjang 50-80 cm, tergantung dari jenis singkong. Singkong merupakan hasil produk pertanian yang potensinya tinggi sebagai sumber karbohidrat untuk bahan pangan dan industri. Pati singkong dapat dibuat gula cair dengan metode hidrolisis asam menggunakan asam klorida. Hasil penelitian menunjukkan bahwa nilai rendemen tertinggi pada konsentrasi HCl 0,75 N dan waktu hidrolisis 90 menit yaitu sebesar 80,51%. Rendemen tertinggi kadar gula pereduksi dari pembuatan gula cair dengan konsentrasi HCl 0,5 N dan waktu hidrolisis 90 menit sebesar 84,22%. Hasil analisa gula cair menunjukkan kandungan kadar air 16,22%, kadar abu 1,46%, kadar protein 2,16%, kadar lemak 0,53% , karbohidrat 63,90%, dan kandungan pati negatif.Kata kunci: Singkong, Tepung Pati Singkong, Hidrolisis Asam, Gula Cair
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Decheco Egúsquiza, Alicia. "Obtención de jarabe de glucosa a partir de almidón de yuca Manihot (esculenta Crantz) y estudio comparativo entre los métodos de hidrólisis acida y enzimática." Revista de Investigaciones de la Universidad Le Cordon Bleu 2, no. 2 (December 5, 2015): 5–14. http://dx.doi.org/10.36955/riulcb.2015v2n2.001.
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Koten, Bernadete Barek. "Perubahan Anti Nutrisi pada Silase Buah Semu Jambu Mete sebagai Pakan dengan menggunakan Berbagai Aras Tepung Gaplek dan Lama Pemeraman (Change of Antinutritive Value of Chestnut Fruit (Anacardium occidentale) Silage in Combination with Various Level of." Buletin Peternakan 34, no. 2 (February 21, 2012): 82. http://dx.doi.org/10.21059/buletinpeternak.v34i2.93.
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<p>The objective of this experiment was to evaluate antinutritive value of chestnut fruit silage in combination with various level of cassava meal addition and time of fermentation. The study was conducted for 8 month at Ratulodong<br />countryside, district of Tanjung Bunga and at Nutrition and Fodder Laboratory. This experiment was conducted in 2 treatment factors with 3 replication. The first factor was various level of cassava meal e.i. 0, 3, 6, and 9%, and the<br />second factor was time of fermentation e.i. 20, 40, and 60 days. The result showed that silage technonogy with various cassava meal level and fermentation time significantly (P<0.01) decreased antinutritive value of chestnut fruit. Tannin<br />content decreased in line with increasing level of cassava meal and time of fermentation. Higher tannin at 0% cassava meal with fermentation time of 20 days (0.35%), and lower at 3% cassava meal with fermentation time of 40 days<br />(0.06%). The highest phytic acid content at 9% cassava meal with fermentation time of 40 days (5.48%), and the lowest at 6% cassava meal with fermentation time of 20 days (2.38%). Tannin and phytic acid content were decreased during<br />fermentation process and lower than fresh fruit chestnut. It could be concluded that silage technonogy could be applied at chestnut fruit. This technology increased the benefit of chestnut fruit as feed ingredient because it decreased<br />antinutritive value. The lowest antinutritive value at 0% cassava meal with fermentation time of 60 days.</p><p>(Key words: Silage, Chestnut fruit, Cassava meal, Fermentation time, Tannin, Phytic acid)<br /><br /></p>
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Franco, Célia Maria Landi, Cristina Ogawa, Taís Rabachini, Thais de Souza Rocha, Marney Pascoli Cereda, and Jay-lin Jane. "Effect of lactic acid and UV irradiation on the cassava and corn starches." Brazilian Archives of Biology and Technology 53, no. 2 (April 2010): 443–54. http://dx.doi.org/10.1590/s1516-89132010000200025.
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In this work, the effect of lactic acid and UV irradiation on the physicochemical and structural characteristics of cassava and corn starches was evaluated. Only the modified cassava starch presented baking expansion capacity. From RVA, reduction of viscosity values, greater internal stability and none set back for modified cassava starch were observed. Modified corn starch did not show any peak viscosity. There were no significant differences in DSC thermal properties of treated and native starches. Amylopectin and amylose molecules from both the modified starches displayed some degradation. Molecular weight of cassava amylopectin was mostly preserved, whereas corn amylopectin was evenly attacked through the granule. Nevertheless, the B long branched chains of cassava amylopectin, with DP~37, were degraded whereas they were unchanged for corn amylopectin.
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TINAY, A. H. EL, P. L. BURENG, and E. A. E. YAS. "Hydrocyanic acid levels in fermented cassava." International Journal of Food Science & Technology 19, no. 2 (June 28, 2007): 197–202. http://dx.doi.org/10.1111/j.1365-2621.1984.tb00341.x.
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Azmi, Azlin Suhaida, Nurlisa Yusuf, Dzun Noraini Jimat, and Noor Illi Mohamad Puad. "CO-PRODUCTION OF LACTIC ACID AND ETHANOL USING RHIZOPUS SP. FROM HYDROLYZED INEDIBLE CASSAVA STARCH AND LEAVES." IIUM Engineering Journal 17, no. 2 (November 30, 2016): 1–10. http://dx.doi.org/10.31436/iiumej.v17i2.610.
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Production of lactic acid and ethanol from inedible cassava starch and leaves was investigated. Prior to fermentation, hydrolysis of the starch and leaves was conducted. Hydrolysis was optimized by manipulating at three levels each four particular factors, namely acid concentration, starch concentration, temperature, and reaction time. Maximum glucose yield of 0.96 g/g was obtained when 2.5% (w/v) of cassava leaves with 2.5% (w/v) of starch was hydrolyzed using 0.20 M of nitric acid at 160oC of temperature for 10 min. The potential of hydrolyzed cassava starch and leaves was then investigated for lactic acid production using fungal Rhizopus sp. The fermentation process was then conducted in shake flask by varying four factors at three levels each. Maximum lactic acid and ethanol yields of 0.95 g/g and 0.52 g/g, respectively, were achieved at different optimum conditions.  Lactic acid production was found to be linked to a decrease in ethanol production. Design Expert v6.0.8 was used to aid in the design of the experiment using Taguchi’s methodology.
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P.K. Senthilkumar, P. K. Senthilkumar, and K. Gajendiran K. Gajendiran. "Analysis The Nephro Protective Activity of The Oleanolic Acid Isolated from The Medicinal Plant - Cassia Auriculata (Linn.)." Indian Journal of Applied Research 4, no. 7 (October 1, 2011): 441–42. http://dx.doi.org/10.15373/2249555x/july2014/139.
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Sumardiono, Siswo, Bakti Jos, Denny Firmansyah, Rahmi Hidayatunajah, and Isti Pudjihastuti. "Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties." MATEC Web of Conferences 156 (2018): 01018. http://dx.doi.org/10.1051/matecconf/201815601018.
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Food security should be supported in an effort to utilize local products into import substitution products. Cassava starch has the potential to be developed into semi-finished products in the form of flour or starch which does not contain gluten but can inflate large baking process, potentially as a substitute for wheat flour-the main ingredient for making bread. The characteristic of the starch is influenced by the type of starch composition and structure. Natural starch has physicochemical properties i.e. a long time cooking and pasta formed hard. These constraints allow us to modify cassava starch by a combination of lactic acid hydrolysis and drying with rotary UV system. Modified cassava starch is expected to be used as a substitute for wheat flour. The aim of the research which is a combination of lactic acid hydrolysis and drying using a rotary UV system is to examine the optimum operating conditions in the drying process of starch hydrolysis with parameter the physicochemical and rheological properties of modified cassava starch. The initial process study is to hydrolyze cassava starch using lactic acid. Furthermore, hydrolyzed cassava starch is then dried using UV light in the rotary dryers system. There are a variety of changing variables, i.e. time of irradiation cassava starch-lactic acid hydrolysis products in the rotary UV light and air drying temperature. The research results show that modified starch has a better characteristic than the natural starch. From the analysis, the best point of swelling power, solubility and baking expansion is consequently 15.62 g/g; 24.19 %; 2.21 ml/gr. The FTIR result shows that there is no significant difference of the chemical structure because the starch modification only change the physical characteristics. From the SEM analysis, we can know that the size of the starch’s granule changes between the natural starch and the modified starch..
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Ampe, Frédéric. "Design and Evaluation of a Lactobacillus manihotivorans Species-Specific rRNA-Targeted Hybridization Probe and Its Application to the Study of Sour Cassava Fermentation." Applied and Environmental Microbiology 66, no. 5 (May 1, 2000): 2224–26. http://dx.doi.org/10.1128/aem.66.5.2224-2226.2000.
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ABSTRACT Based on 16S rRNA sequence comparison, we have designed a 20-mer oligonucleotide that targets a region specific to the speciesLactobacillus manihotivorans recently isolated from sour cassava fermentation. The probe recognized the rRNA obtained from all the L. manihotivorans strains tested but did not recognize 56 strains of microorganisms from culture collections or directly isolated from sour cassava, including 29 species of lactic acid bacteria. This probe was then successfully used in quantitative RNA blots and demonstrated the importance of L. manihotivoransin the fermentation of sour cassava starch, which could represent up to 20% of total lactic acid bacteria.
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Mardina, Primata, Chairul Irawan, Meilana Dharma Putra, Sylvera Bella Priscilla, Misnawati Misnawati, and Iryanti Fatyasari Nata. "Bioethanol Production from Cassava Peel Treated with Sulfonated Carbon Catalyzed Hydrolysis." Jurnal Kimia Sains dan Aplikasi 24, no. 1 (February 17, 2021): 1–8. http://dx.doi.org/10.14710/jksa.24.1.1-8.
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A large amount of Cassava peel as biomass waste is generated by agricultural activities, and it led to a new pursuit to exploit the utilization of biomass waste. This research aimed to study the potential of Cassava peel as raw material for bioethanol production. This study was performed in 2 main processes, acid hydrolysis, and fermentation. The experiment was initiated by conducting acid hydrolysis (100°C and 60 min) on Cassava peel’s starch using sulfonated carbon catalyst palm oil empty fruit bunch (5%-w/v) to produce 13.53 g/L glucose. The glucose contained hydrolysates then continued to ferment at 30°C. The effect of fermentation time (h), pH, and shaking rate (rpm) of cassava peel’s starch fermentation using Saccharomyces cerevisiae was analyzed. The best result was found at pH 4.5 and 50 rpm for a 24 h reaction with 3.75 g/L of bioethanol concentration. This study revealed that Cassava peel is a promising feedstock for biofuel production.
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Candra, Krishna Purnawan, Kasma Kasma, Ismail Ismail, Marwati Marwati, Wiwit Murdianto, and Yuliani Yuliani. "Optimization Method for Bioethanol Production from Giant Cassava (Manihot esculenta var. Gajah) Originated from East Kalimantan." Indonesian Journal of Chemistry 19, no. 1 (January 29, 2019): 176. http://dx.doi.org/10.22146/ijc.31141.
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Here is the first report of bioethanol production from giant cassava, a variety of cassava originated from East Kalimantan. Hydrolysis on freshly grated cassava with two different acids was studied separately. The experiment was conducted as a single factor experiment in Completely Randomized Design (CRD) with five treatments (0.0–1.0 M of acid solution), each replicated three times. Reducing sugars, unhydrolyzed substance (fibers), and hydrolysate clarity was determined. The experiment was continued by studying fermentation condition using factorial experiment (2 x 4) in CRD. The first factor was starter concentration (Saccharomyces cerevisiae, 5 and 10%) and the second factor was fermentation time (2–11 days). Biomass and alcohol content in fermentate were determined. The data were analyzed by ANOVA, excluding alcohol content that analyzed by the non-parametric statistic. Optimization using regression analysis showed that hydrolysis by HCl was more effective than H2SO4. Hydrolysis solution of 0.58 M HCl gave an optimum reducing sugar in hydrolysate (5.6%), which equivalent to a yield of 28.18%. Starter concentration affected significantly on biomass and alcohol content (p < 0.001) of fermentate, while fermentation time affected significantly only on alcohol content (p < 0.001). Optimum condition of cassava hydrolysate fermentation (100 mL) was using 5% yeast for 8 days, which gave a yield of 14.17% bioethanol.
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Silviana, Silviana, Piontek Benedictus Brandon, and Bella Ayu Silawanda. "Preparation of Cassava Bagasse Starch-Based Biodegradable Film Reinforced with Chicken Feet Gelatin, Citric Acid as Crosslinker, and Glycerol as Plasticizer." Indonesian Journal of Chemistry 18, no. 4 (November 12, 2018): 688. http://dx.doi.org/10.22146/ijc.26766.
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Chicken feet is one of sources used to produce biodegradable films due to inexpensive and abundant source. Chicken feet contains extracted gelatin amount of 27.61 to 33%. This biofilm was prepared from cassava bagasse starch with citric acid as cross-linker and glycerol as plasticizer. Cassava bagasse contains about 40–64% of starch. This paper observes the optimum composition of cassava bagasse starch-based biofilm preparation upon Central Composite Design with variables of gelatin, glycerol, and citric acid concentration with response of tensile strength and elongation at break. This research was executed in several steps, i.e. extraction of gelatin, extraction of cassava bagasse starch, and casting. Optimum condition of this biofilm preparation can be obtained at 12.98% w of gelatin content, 0.22% w of glycerol and 0.27% w of citric acid by releasing 21.73 MPa of tensile strength and 19.73% of elongation at break. Mass loss of biofilm with lower gelatin content gave almost the same mass loss for blank biofilm (cassava bagasse starch-based without gelatin content). Increasing of gelatin content in the biofilm, increasing of the biofilm mass loss. However, the biofilm had good thermal stability by thermal gravimetric analysis with higher temperature to obtain inorganic residue than that of blank biofilm.
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Nwokoro, Ogbonnaya. "Production of L-lactic acid from Cassava peel wastes using single and mixed cultures of Rhizopus oligosporus and Lactobacillus plantarum." Chemical Industry and Chemical Engineering Quarterly 20, no. 4 (2014): 457–61. http://dx.doi.org/10.2298/ciceq130325027n.
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Production of L-lactic acid using cultures of Rhizopus oligosporus and Lactobacillus plantarum was investigated. Cassava peels were hydrolyzed by boiling for 1 h in either NaOH or HCl solutions followed by neutralization to a pH of 6.2. Reducing sugar produced from the hydrolysates increased with increasing concentrations of alkali or acid. Samples hydrolyzed with HCl produced a maximum reducing sugar concentration of 402 mg/g substrate while alkali hydrolyzed samples produced a maximum reducing sugar concentration of 213 mg/g substrate. Hydrolysates were amended with 0.5% ammonium sulphate solution and inoculated with either single or mixed cultures of Rhizopus oligosporus and Lactobacillus plantarum and incubated for 48 h for lactic acid production. The best lactic acid production of 50.2 g/100g substrate was observed in a mixed culture fermentation of acid hydrolyzed peels. Mixed culture fermentation of alkali hydrolyzed peels produced a maximum lactic acid concentration of 36.4 g/100g substrate. Un hydrolyzed cassava peels inoculated with a mixed culture of the microorganisms produced only 4.6 g/100g substrate. This work reports an efficient use of cassava peels for bio-product formation through microbial fermentation.
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Martono, Yohanes, Lucia Devi Danriani, and Sri Hartini. "PENGARUH FERMENTASI TERHADAP KANDUNGAN PROTEIN DAN ASAM AMINO PADA TEPUNG GAPLEK YANG DIFORTIFIKASI TEPUNG KEDELAI (Glycine max (L))." Jurnal Agritech 36, no. 01 (April 28, 2016): 56. http://dx.doi.org/10.22146/agritech.10684.
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Enhancement of proteins and enrichment of amino acids of dried cassava flour can be carried out by fermentation of dried cassava and soy-flour mixture. The purposes of this study were to compare soluble protein's content and to identify amino acids in fortified dried-cassava flour. The methods involved were making fortified dried-cassava flour with ratio of 25 g (soy-flour) and 5 g (yeasts) of 100 grams dried-cassava and fermentation of the mixture for 40 h, measuring soluble protein's content by biuret assay and identifying amino acids using Thin Layer Chromatography (TLC) and High Performance Liquid Chromatography (HPLC). Research design used Randomized Completely Block Design (RCBD). Treatments applied were unfortified dried cassava flour at 0 hour (G0); 20 hour (G20); 40 hour (G40) and fortified dried cassava flour at 0 hour (GF0); 20 hour (GF20) and 40 hour (GF40). As group was analyisis time. Data of soluble protein content were analyzed using ANNOVA. The Honestly Significant Differences (HSD) test at 5% level of significance was used to compare the treatments mean. The results showed that the soluble protein's content of 40 hours fermentation was higher than of 20 hours fermentation and the latter was higher than 0 hour fermentation, with values of 22.86%, 20.96%, and 18.70%, respectively. Based on TLC and HPLC identification, the amino acids in fortified dried-cassava flour, were aspartate, glumatate, serine, histidine, glicine, arginine, alanine, tyrosine, methionine, valine, isoleusine, leusine, and lysine.Keywords: Dried-cassava, fortification, fermentation, protein, amino-acid ABSTRAKPeningkatan kadar protein dan pengayaan asam amino dalam tepung gaplek dapat dilakukan dengan cara fortifikasi tepung gaplek dengan tepung kedelai melalui fermentasi. Tujuan dari penelitian ini adalah membandingkan kandungan protein terlarut antara tepung gaplek tidak terfortifikasi dan terfortifikasi tepung kedelai pada beberapa waktu fermentasi dan mengidentifikasi asam amino yang terkandung dalam tepung gaplek dan tepung gaplek terfortifikasi. Metode penelitian meliputi pembuatan tepung gaplek terfortifikasi secara fermentasi dengan rasio penambahan tepung kedelai 25 g dan kapang 5 g dari 100 g gaplek yang kemudian difermentasi selama 40 jam. Kadar protein ditentukan menggunakan metode Biuret sedangkan identifikasi asam amino menggunakan metode Kromatografi Lapis Tipis (KLT) dan Kromatografi Cair Kinerja Tinggi (KCKT). Rancangan percobaan penelitian menggunakan Rancangan Acak Kelompok (RAK). Sebagai perlakuan adalah gaplek kontrol (tidak terfortifikasi tepung kedelai) pada jam ke-0 (G0); 20 jam (G20); 40 jam (G40) dan gaplek terfortifikasi pada jam ke-0 (GF0); 20 jam (GF20); dan 40 jam (GF40). Sebagai kelompok adalah waktu analisis. Data rata-rata kadar protein terlarut dibandingkan dengan uji Beda Nyata Jujur (BNJ) dengan tingkat kebermaknaan 5%. Hasil penelitian ini menunjukkan bahwa kadar protein terlarut pada fermentasi selama 40 jam lebih tinggi dibandingkan 20 jam dan 0 jam, dengan nilai 22,68%, 20,96%, dan 18,70% secara berurutan. Berdasarkan hasil identifikasi KLT dan KCKT, asam amino dalam tepung gaplek terfortifikasi adalah aspartat, glutamat, serin, histidin, glisin, arginin, alanin, tirosin, metionin, valin, isoleusin, dan lisin.Kata kunci: Gaplek, fortifikasi, fermentasi, protein, asam amino
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Suladra, Made. "OPTIMASI ERMENTASI TEPUNG SINGKONG DAN APLIKASINYA PADA PEMBUATAN MAKANAN STIK." AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN 2, no. 1 (February 5, 2019): 61–68. http://dx.doi.org/10.37631/agrotech.v2i1.11.
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The research was designed to determine the optimal fermentation time and the amount of cassava flour which can be used to produce sticks food crispy cassava flour. This research was done in two stages; The first stage, the optimization of fermentation used completely randomized design (CRD) with time at room temperature for fermentation; 1 day, 2 days 3 days and 4 days. The water content, total acid content and fiber content were analyzed. The second stage, cassava starch fermentation time selected was used for production of food sticks using a CRD with 4 treatments of cassava flour; 0%, 25%, 50%, 75%. baking testing, moisture, reducing sugar, crude fiber content, and organoleptic tests were analyzed. Data were analyzed by using ANOVA and the differences among treatments were tested by the method Duncan`s Multiple Ranges Test (DMRT) at the level of 5%. The results showed shredded cassava fermentation by R. oryzae AT3 at room temperature for 3 days in a sealed plastic to produce cassava flour that have; the water content of 13.10%, total acid 1.01%, crude fiber 3.08%, and white flour. Stick dough composition consisting of 50% flour and 50% of cassava starch fermented for 3 days were the best sticks food, preferred, and have organoleptic properties; crisp texture, light brown and slightly savory taste tasted cassava flour. Stick food with the addition of 50% cassava flour has a water content of 2.24%, crude fiber of 2.23%, reduced sugar of 2.27%, and fried after baking of 77.50%.
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Isah, O. A. "In vitro fermentation and chemical constituents of urea-molasses feed - blocks made with different binders for ruminants." Nigerian Journal of Animal Production 39, no. 2 (January 1, 2021): 142–49. http://dx.doi.org/10.51791/njap.v39i2.760.
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This study was carried out to assess the chemical contents, in vitro break down, volatile fatty acids, NH3¬-N and methane concentration of urea- molasses feed - block (UMFB) using different binders. Four feed - blocks were formulated as: UMFB A (Cement only), UMFB B (cement + clay), UMFB C (cement + cassava starch), and UMFB D (cassava starch + clay). The feed - blocks were incubated in vitro for 48 hours to assess gas production and other in vitro- ecology parameters. Results of chemical analysis revealed that UMFB C (21.70%), and B (21.65%) had highest (p< 0.05) crude protein content while UMFB D (18.62%) had lowest value. Intermediate crude protein content was recorded for UMFB A (19.58%). However, highest (p<0.05) values of ADF (16.8%) and ADL (15.5%) were recorded for UMFB D. Similar value of ADF (16.70%) and ADL (15.3%) were recorded also for UMFB B. The NDF value of feed - block A (34.6%) was highest (p<0.05) while lowest value of NDF was recorded for UMFB D (32.1%). Production of volatile fatty acids indicated that propionic acid (30.5%), oleic acid (11.3%,) and lactic acid (36.5%) were highest (p<0.05) for UMFB D. Concentration of NH3-N was highest in UMFB B while significant difference (p>0.05) was not observed in the pH and methane values for various UMFB. Highest in vitro digestibility of organic matter was observed in UMFB D. The study showed that the various feed - blocks could serve as a sustainable supplement during dry season and period of scarcity for the ruminants.
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OLIVEIRA, Aline Cardoso, Rasmo GARCIA, Aureliano José Vieira PIRES, Hellenn Cardoso OLIVEIRA, Vitor Visintin Silva de ALMEIDA, Ueslei Leonardo Cardoso OLIVEIRA, and Dorgival Morais de LIMA JÚNIOR. "Elephant grass silages with or without wilting, with cassava meal in silage production." Revista Brasileira de Saúde e Produção Animal 18, no. 3 (July 2017): 417–29. http://dx.doi.org/10.1590/s1519-99402017000300002.
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SUMMARY The experiment was developed to evaluate the effects of wilting and inclusion of cassava meal level on nutritive value, fermentative characteristics and losses of elephant grass silage. The 4 x 2 factorial scheme was adopted, with four repetitions, in a completely randomized design. The factors evaluated were wilting (without and with) and cassava meal level (0; 7.5; 15 and 22.5% of natural matter, DN). PVC silos with 50 cm height and 10 cm diameter were used for silages production, which were opened after 60 days. The wilting and cassava meal addition had increasing linear effect on DM content. Silages with cassava meal showed reduction of total nitrogen, ether extract, acid detergent insoluble nitrogen, neutral detergent fiber ash and protein free, acid detergent fiber, celluloses, hemicelluloses and lignin contents and increase of organic matter content, DM in vitro digestibility and total digestible nutrients. Relative to variables inherent to silages’ fermentative characteristics, pH presented quadratic behavior. Concerning to ammonia nitrogen, it was observed quadratic and decreasing linear behavior for silages without and with wilting, respectively. Wilting and cassava meal inclusion provided smaller effluent losses.
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Amaza, I. B. "Determination of proximate composition, amino acids, minerals and phytochemical profile of Cassava (Manihot esculenta) peel from sweet cassava variety grown in Yobe State of North Eastern Nigeria." Nigerian Journal of Animal Production 48, no. 1 (February 28, 2021): 124–34. http://dx.doi.org/10.51791/njap.v48i1.2894.
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The proximate composition, amino acid, mineral, and Phytochemical content of Cassava peel was determined. The peels were found to contain 8.70 % moisture, 4.89 % crude protein,
8.75 % crude fiber, 2.15 % crude fat, 8.93 % ash. Nitrogen free extract and metabolizable energy values were 66.56 % and 2717.96kcal, respectively. The results of amino acid content revealed that the histidine and tyrosine are the most limiting amino acid with values of 0.005% each. Essential amino acids such as lysine, leucine, methionine and Isoleucine with values of 0.032, 0.067, 0.076 and 0.070% were low. Mineral profile revealed that magnesium (913.74mg/kg) and iron (111.50mg/kg) as the most abundant mineral. Concentrations of phytochemicals were 26.06, 699.8, 0.063, 24.81,8.37,1457mg/100g and 2.84 for saponin, tannin, hydrogen cyanide, phytate, trypsin inhibitors, alkaloid and oxalate respectively. Based on results of this study, cassava peel can be potential source of energy; however, protein and amino acids contents are very low. It is therefore, recommended that feeding of animal with cassava peel based diets be supplemented with good quality amino acids.
La composition immédiate, l'acide aminé, la teneur minérale et phytochimique de la peau de manioc ont été déterminées. Les pelures contenaient 8,70 % d'humidité, 4,89 % de protéines brutes, 8,75 % de fibres brutes, 2,15 % de matières grasses brutes, 8,93 % de cendres. L'extrait sans azote et les valeurs énergétiques métabolisables étaient respectivement de 66,56 % et 2 717,96 kcal. Les résultats de la teneur en acides aminés ont révélé que l'histidine et la tyrosine sont l'acide aminé le plus limitant avec des valeurs de 0,005% chacune. Les acides aminés essentiels tels que la lysine, la leucine, la méthionine et l'isoleucine avec des valeurs de 0,032, 0,067, 0,076 et 0,070% étaient faibles. Le profil minéral a indiqué que le magnésium (913.74mg/kg) et le fer (111.50mg/kg) sont des minéraux les plus abondants. Les concentrations de produits phytochimiques étaient de 26,06, 699,8, 0,063, 24,81,8,37,1457mg/100g et 2,84 pour la saponine, le tanin, le cyanure d'hydrogène, le phytate, les inhibiteurs de la trypsine, l'alcaloïde et l'oxalate respectivement. D'après les résultats de cette étude, la peau de manioc peut être une source potentielle d'énergie ; cependant, la teneur en protéines et en acides aminés est très faible. Il est donc recommandé que l'alimentation des animaux avec des régimes à base de pelures de manioc soit complétée par des acides aminés de bonne qualité.
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Kunlanit, Benjapon, Somchai Butnan, and Patma Vityakon. "Land–Use Changes Influencing C Sequestration and Quality in Topsoil and Subsoil." Agronomy 9, no. 9 (September 6, 2019): 520. http://dx.doi.org/10.3390/agronomy9090520.
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Soil capacity as a major carbon (C) sink is influenced by land use. Estimates of soil organic carbon (SOC) sequestration have mostly focused on topsoils [0–30 cm official Intergovernmental Panel on Climate Change (IPCC) soil depth]. We investigated SOC stocks and their quality as influenced by land-use changes. Soil samples were collected from five soil depths down to 100 cm of three adjacent fields each representing a different land use—forest, cassava, and rice paddy—in Northeast Thailand. Sequestration of SOC in topsoils under all land uses was higher, as indicated by SOC stocks (59.0–82.0 Mg ha−1) than subsoils (30–100 cm) (27.0–33.0 Mg ha−1). The soil profile (0–100 cm) of the forest had higher stocks of SOC and humic acid (115.0 and 6.8 Mg ha−1, respectively) than those of cultivated land uses [paddy (100.0 and 4.8 Mg ha−1, respectively) and cassava (87.0 and 2.3 Mg ha−1, respectively)], which accounted for an average 30% increase in SOC sequestration over those with only topsoil. Topsoils of the forest had higher humic acid content but narrower E4:E6 ratio [the ratio of absorbances at 465 nm (E4) and at 665 nm (E6)] of humic acids (2.8), indicating a higher degree of humification and stabilization than the cultivated soils (3.2–3.6). Subsoil C was higher quality, as indicated by the lower E4:E6 ratio of humic acids than topsoils in all land uses.
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Tewe, O. O., T. A. Job, J. K. Loosli, and V. A. Oyenuga. "Cassava Diets and Performance of Rats over Two Reproductive Cycles." Nigerian Journal of Animal Production 3, no. 2 (January 16, 2021): 67–73. http://dx.doi.org/10.51791/njap.v3i2.2513.
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FRESH and dried bitter (high HCN) cassava, dried sweet (low HCN) cassava and a commercial pellet diet were fed to rats during two life-cycles. First litter birth weights of rats on fresh Cassava diets were significantly (P<0.05) lower than on other diets. Performance of rats on sun dried cassava diets were probably more affected by the fungal growth on the sundried chips, rather than influence of its hydrocyanic acid content. Histopathological examination of thyroid tissue revealed that thyroidal epithelial heights were significantly (P<0,05) lower in the second litter offspring of the fresh cassava group than in others. Alopecia was also observed in these rats.
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John, Jancy K., and K. C. M. Raja. "Properties of cassava starch–dicarboxylic acid complexes." Carbohydrate Polymers 39, no. 2 (June 1999): 181–86. http://dx.doi.org/10.1016/s0144-8617(98)00164-7.
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Xu, Longlong, Jian Li, Xianglin Tang, Yuguang Wang, Zengchun Ma, and Yue Gao. "Metabolomics of Aurantio-Obtusin-Induced Hepatotoxicity in Rats for Discovery of Potential Biomarkers." Molecules 24, no. 19 (September 23, 2019): 3452. http://dx.doi.org/10.3390/molecules24193452.
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Aurantio-obtusin is an anthraquinone derived from Cassia obtusifolia (cassiae semen). It is also used as a tool and a detection index for the identification of cassiae semen, as stipulated by the Chinese Pharmacopoeia. Anthraquinones, the main components in cassiae semen, have been reported to show hepatotoxicity. This study investigates the hepatotoxicity of aurantio-obtusin in male Sprague–Dawley rats. We randomly divided the animals into a blank control group and treated three test groups with different doses of aurantio-obtusin: Low dose (4 mg/kg), medium dose (40 mg/kg), and high dose (200 mg/kg). Each group was treated with aurantio-obtusin for 28 days, whereas the control group was administered an equal volume of 0.5% carboxymethyl cellulose sodium salt (CMC-Na) aqueous solution. Subsequently, we conducted biochemical, hematological, and pathological investigations and determined the weight of different organs. We used serum metabolomics to identify possible biomarkers related to hepatotoxicity. The low-dose group showed no significant liver injury, whereas the medium- and high-dose groups manifested obvious liver injury. Compared with the control group, the test groups showed an increase in alanine transaminase, aspartate transaminase, and alkaline phosphatase levels. The liver organ coefficient also significantly increased. Additionally, we found significant changes in the hematological indices. Metabolomics analysis showed that aurantio-obtusin induced 28 endogenous markers related to liver injury. Our data indicate that aurantio-obtusin induces hepatotoxicity in rat liver in a dose-dependent manner and is mediated by pathways involving bile acids, fatty acids, amino acids, and energy metabolism. In particular, changes in bile acid content during treatment with therapeutic agents containing aurantio-obtusin deserve increased attention.
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John, Rojan P., K. Madhavan Nampoothiri, and Ashok Pandey. "L(+)-Lactic acid recovery from cassava bagasse based fermented medium using anion exchange resins." Brazilian Archives of Biology and Technology 51, no. 6 (December 2008): 1241–48. http://dx.doi.org/10.1590/s1516-89132008000600020.
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The properties of the ion exchange resins, Amberlite IRA 402, a strong anion exchange resin and IRA 67, a weak anion exchange resin were determined to evaluate their comparative suitability for lactic acid recovery from fermented cassava bagasse. Data on binding capacities and recovery proved that weak base resin in chloride form was the most favourable ones for lactic acid recovery from aqueous solutions and fermentation media. Fermented media obtained through simultaneous saccharification and fermentation of cassava bagasse starch hydrolysate based medium were used for lactic acid recovery study using weak base resin column. Amberlite IRA 67 had much more efficiency than Amberlite IRA 402 to recover lactic acid. Like in other reports, due to the presence of nutrients and ions other than lactate, the binding capacity was slightly lesser while using fermented media (~93%) instead of aqueous lactic acid solutions (~98%).