Academic literature on the topic 'Cassava Cassava Cassava Cassava Cassava Cassava as food Cassava Plant breeding Starch'
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Journal articles on the topic "Cassava Cassava Cassava Cassava Cassava Cassava as food Cassava Plant breeding Starch"
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LESTARI, TRI, and RION APRIYADI. "Genetic potential of cassava biodiversity in Bangka Island, Indonesia." Cell Biology and Development 1, no. 2 (December 1, 2017): 41–45. http://dx.doi.org/10.13057/cellbioldev/v010201.
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Lestari T, Apriyadi R. 2017. Genetic potential of cassava biodiversity in Bangka Island, Indonesia. Cell Biol Dev 2: 41-45. Cassava is potential as a mixture ingredient of flour in the Bangka’s food industry. This study aimed to discover the biodiversity of local cassava in Bangka. This research was conducted in experimental field of the Faculty of Agriculture, University of Bangka Belitung, Indonesia from July 2015 to July 2016. The experimental design was randomized block design with 10 local cassavas of Bangka that consisted of upang, sekula, bayel, mentega, kuning, batin, pulut, sutera, rakit, and Selangor. Isozyme analysis performed using starch gel electrophoresis with horizontal models. Analysis for five Bangka local cassava varieties and one National cassava variety used RAPD group OP A and OP B. The results showed that the phenotypic performance was different on the type of plant, the morphology of leaves, stems, and tubers of local cassava of Bangka. Isozyme analysis showed polymorphic banding pattern, while the eight RAPD primers used did not produce polymorphic. This research showed Bangka local cassava morphologically different based on visual observation. Morphological character of Bangka local cassava leaf was divided into three shapes of lobe: ellipse (upang, sekula, bayel, mentega, batin, pulut, rakit, Selangor), linear (kuning) and lanceolate (sutera). This research data showed that the genetic diversity of local cassava in Bangka relatively high. Bangka local cassava has genetic potential as plant propagation material for plant breeding.
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Olayide, Priscilla, Annabel Large, Linnea Stridh, Ismail Rabbi, Susanne Baldermann, Livia Stavolone, and Erik Alexandersson. "Gene Expression and Metabolite Profiling of Thirteen Nigerian Cassava Landraces to Elucidate Starch and Carotenoid Composition." Agronomy 10, no. 3 (March 20, 2020): 424. http://dx.doi.org/10.3390/agronomy10030424.
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The prevalence of vitamin A deficiency in sub-Saharan Africa necessitates effective approaches to improve provitamin A content of major staple crops. Cassava holds much promise for food security in sub-Saharan Africa, but a negative correlation between β-carotene, a provitamin A carotenoid, and dry matter content has been reported, which poses a challenge to cassava biofortification by conventional breeding. To identify suitable material for genetic transformation in tissue culture with the overall aim to increase β-carotene and maintain starch content as well as better understand carotenoid composition, root and leaf tissues from thirteen field-grown cassava landraces were analyzed for agronomic traits, carotenoid, chlorophyll, and starch content. The expression of five genes related to carotenoid biosynthesis were determined in selected landraces. Analysis revealed a weak negative correlation between starch and β-carotene content, whereas there was a strong positive correlation between root yield and many carotenoids including β-carotene. Carotenoid synthesis genes were expressed in both white and yellow cassava roots, but phytoene synthase 2 (PSY2), lycopene-ε-cyclase (LCYε), and β-carotenoid hydroxylase (CHYβ) expression were generally higher in yellow roots. This study identified lines with reasonably high content of starch and β-carotene that could be candidates for biofortification by further breeding or plant biotechnological means.
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Hyde, Peter T., Xian Guan, Viviane Abreu, and Tim L. Setter. "The anti-ethylene growth regulator silver thiosulfate (STS) increases flower production and longevity in cassava (Manihot esculenta Crantz)." Plant Growth Regulation 90, no. 3 (September 20, 2019): 441–53. http://dx.doi.org/10.1007/s10725-019-00542-x.
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Abstract Cassava, which produces edible starchy roots, is an important staple food for hundreds of millions of people in the tropics. Breeding of cassava is hampered by its poor flower production, flower abortion, and lack of reproductive prolificacy. The current work determined that ethylene signalling affects floral development in cassava and that the anti-ethylene plant growth regulator silver thiosulfate (STS) mitigates the effects of ethylene on flower development. STS did not affect the timing of flower initiation, but improved early inflorescence and flower development as well as flower longevity such that flower numbers were increased. STS did not affect shoot and storage root growth. Studies of silver accumulation and treatment localization support the hypothesis that the beneficial effects of STS are confined to tissues of the shoot apex. The most effective timing of application was before inflorescence appearance extending to post-flower appearance. Based on this work a recommended protocol for STS use was developed. This work has the potential to improve methods for enhancing cassava flower development in breeding nurseries and thereby synchronize flowering of desired parents and enable the production of abundant progeny of desired crosses.
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Khumaida, Nurul, Sintho Wahyuning Ardie, and Mira Sri Astuti. "Characterization of Irradiation Induced Mutants of Cassava (Manihot esculenta Crantz) Generated from Jame-jame and Adira-4 Genotypes at M1V2 Generation." KnE Life Sciences 2, no. 6 (November 26, 2017): 22. http://dx.doi.org/10.18502/kls.v2i6.1016.
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Cassava (Manihot esculenta Crantz., Euphorbiaceae) is an important dietary carbohydrate source for approximately 800 million people in the tropics. It is a potential crop for food, feed, and industry. Cassava breeding through conventional approaches are hampered with some limitations which resulted in a low number of superior varieties. The objective of this research was to generate several mutant lines with higher yield and starch content. This research intended to identify the second generation (M1V2) Jame-jame and Adira-4 variant cassava mutants from gamma ray irradiation. Jame-jame is a local genotype from Halmahera (local high yielding genotype, sweet, and potential) and Adira-4 is an Indonesia national variety of cassava. Mutant diversity appears on the plant height, plant branching, and plant tubers that harvested at 10 months after planting (MAP). Our results showed the positive correlation between plant height, first branching height, tuber weight, number of roots, and number of economic roots. Based on tuber weight and number of economic tuber there were 9 potential mutants (putative). Based on the stability test, there were 6 potential stable mutants (putative) by first branching height, tuber weight, total number of tubers, and total number of economies tuber, namely: V5D1-(2), V5D1-2(2), V5D1-3(2), V5D1-4(3), V5D2-2(2), and V5D2-6(2). Keywords: local genotype, M1V2, storage root, characters, stability.
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López, Antonio José, and Norbey Marín. "Identificación de caracteres de preferencia en variedades de yuca por parte de usuarios de la cadena producción-consumo en la región Caribe colombiana." Corpoica Ciencia y Tecnología Agropecuaria 8, no. 2 (January 7, 2008): 42. http://dx.doi.org/10.21930/rcta.vol8_num2_art:93.
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<p>La incorporación de los criterios de los usuarios del conocimiento en diferentes eslabones de la cadena producción-consumo ha sido documentada ampliamente en su eslabón primario y con relación al fitomejoramiento. No obstante, la vinculación al proceso de investigación de conceptos procedentes de otros eslabones podría garantizar mejor impacto en la productividad. La presente investigación tuvo dos objetivos: 1) identificar los caracteres preferidos por los usuarios del conocimiento en los diferentes eslabones de la cadena agroindustrial de la yuca y, 2) incorporar dichos caracteres en el diseño de nuevas variedades. Los agricultores e intermediarios evaluaron clones en fincas, los fitomejoradores en el centro de investigación, los procesadores (picadoressecadores) en las plantas de secado y los consumidores de yuca fresca en los hogares. Los diversos criterios y caracteres fueron registrados y codificados a fin de realizar análisis de correspondencia múltiple. Mientras los agricultores hombres lograron una buena diferenciación entre los mejores clones por sus atributos, las mujeres tuvieron menor diferenciaron debido a que utilizaron categorías similares en la mayoría de los caracteres. La correspondencia entre los nueve mejores clones seleccionados por los fitomejoradores en las cinco localidades y sus caracteres asociados, permitió identificar tres grupos de clones con caracteres deseables y dos clones con caracteres no muy deseables. Los caracteres comunes entre los mejores clones evaluados por consumidores de hogar se asociaron con el sabor, el color de la pulpa, la consistencia y el contenido de harina. El análisis de caracteres comunes entre todos los evaluadores indicó que un eje lo determinaron los consumidores y el otro los fitomejoradores. Los resultados permitieron concluir que un contenido alto de almidón fue el rasgo más determinante en la selección de un buen clon para secado natural; para los almidoneros, la relación yuca fresca/almidón seco y el color blanco de la cutícula fueron los rasgos más importantes. Finalmente, se identificaron caracteres comunes entre procesadores, consumidores, investigadores, agricultores hombres y agricultores mujeres. </p><p> </p><p><strong>Identification of preferred traits of cassava varieties by users in the production-consumption chain at the Colombian Caribbean region</strong></p><p>The incorporation of end-user criteria in different links of the production-consumption chain has been broadly documented in the first link and with relation to plant breeding. However incorporating concepts in the research process from other links could guarantee a greater impact on productivity. The purpose of this research was two fold: 1) to identify preferred knowledge users characteristics in the different links of the cassava agrochain, and 2) to incorporate these traits in the design of new varieties. Evaluation of cassava clones was done by farmers and middlemen on farms, plant breeders evaluated at research centers, processors evaluated at chipping and drying plants and fresh cassava consumers at the household level. Through open interview, diverse opinions and traits were recorded and encoded to perform a multiple correspondence analysis. While male farmers achieved a proper differentiation between the best clones by their characteristics, women had less differentiation because they used more similar categories for most traits. At five localities, plant breeders’ selection of the best nine clones and their associated characters allowed for the identification of three groups of clones with desirable traits and two clones with undesirables characteristics. Common traits among the best clones evaluated by household consumers were associated with taste, pulp color, consistency and starch content. Analyses of common traits among all evaluators indicated that one axis was established by consumers and another by plant breeders. The results indicated that high starch content was the determining feature in clone selection for natural dryers, while for starch producers the most important traits were fresh weight/dry starch ratio and white skin color. At the end, common criteria were identified among dryers, household consumers, researchers and farmers gender. </p>
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Toae, Sriroth, Rojanaridpiched, Vichukit, Chotineeranat, Wansuksri, Chatakanonda, and Piyachomkwan. "Outstanding Characteristics of Thai Non-GM Bred Waxy Cassava Starches Compared with Normal Cassava Starch, Waxy Cereal Starches and Stabilized Cassava Starches." Plants 8, no. 11 (October 24, 2019): 447. http://dx.doi.org/10.3390/plants8110447.
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Waxy cassava roots of nine varieties successfully developed in Thailand by a non-genetic modification (non-GM), conventional breeding method were used for extracting starches and their starch physico-chemical properties were evaluated and compared with normal cassava starches, commercial waxy starches (i.e., waxy maize starch and waxy rice starch) and commercial stabilized starches (i.e., acetylated starch and hydroxypropylated starch). All waxy cassava varieties provided starches without amylose while normal cassava starches contained 18%–20% amylose contents. As determined by a Rapid Visco Analyzer (RVA) at 5% (dry basis), waxy cassava starches had the highest peak viscosity and the lowest setback viscosity. Cooked paste of waxy cassava starches had the greatest clarity and stability among all starches during storage at 4 ℃ for 7 days as evidenced by its high light transmittance (%T) at 650 nm. No syneresis was detected in waxy cassava starch gels after subjecting to four freeze-thaw cycles (4 weeks) indicating high potential use of waxy cassava starches, free from chemicals, to replace stabilized starches as thickening and texturing agents in food products.
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Kawano, Kazuo, and James H. Cock. "Breeding Cassava for Underprivileged." Journal of Crop Improvement 14, no. 1-2 (September 13, 2005): 197–219. http://dx.doi.org/10.1300/j411v14n01_09.
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Ayetigbo, Oluwatoyin, Sajid Latif, Adebayo Abass, and Joachim Müller. "Comparing Characteristics of Root, Flour and Starch of Biofortified Yellow-Flesh and White-Flesh Cassava Variants, and Sustainability Considerations: A Review." Sustainability 10, no. 9 (August 30, 2018): 3089. http://dx.doi.org/10.3390/su10093089.
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Cassava is a significant food security and industrial crop, contributing as food, feed and industrial biomass in Africa, Asia and South America. Breeding efforts have led to the development of cassava variants having desirable traits such as increased root, flour, and starch yield, reduced toxicity, reduced pest/disease susceptibility and improved nutrient contents. Prominent among those breeding efforts is the development of colored-flesh cassava variants, especially biofortified yellow-fleshed ones, with increased pro-vitamin A carotenoids, compared to the white-flesh variants. The concept of sustainability in adoption of biofortified yellow-flesh cassava and its products cannot be fully grasped without some detailed information on its properties and how these variants compare to those of the white-flesh cassava. Flour and starch are highly profitable food products derived from cassava. Cassava roots can be visually distinguished based on flesh color and other physical properties, just as their flours and starches can be differentiated by their macro- and micro-properties. The few subtle differences that exist between cassava variants are identified and exploited by consumers and industry. Although white-flesh variants are still widely cultivated, value addition offered by biofortified yellow-flesh variants may strengthen acceptance and widespread cultivation among farmers, and, possibly, cultivation of biofortified yellow-flesh variants may outpace that of white-flesh variants in the future. This review compares properties of cassava root, flour, and starch from white-flesh and biofortified yellow-flesh variants. It also states the factors affecting the chemical, functional, and physicochemical properties; relationships between the physicochemical and functional properties; effects of processing on the nutritional properties; and practical considerations for sustaining adoption of the biofortified yellow-flesh cassava.
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Dankwa, K. O., and B. B. Peprah. "Industrialization of cassava sector in Ghana: progress and the role of developing high starch cassava varieties." Ghana Journal of Agricultural Science 54, no. 2 (December 20, 2019): 79–85. http://dx.doi.org/10.4314/gjas.v54i2.8.
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In Ghana, cassava is a marginalized crop in food policies due to low research attention given it. However, high starch in cassava root is an important characteristic that makes the crop a potential industrial cash crop. In light of this, the Government of Ghana in 2001 introduced the Presidential Special Initiative (PSI) on Cassava, which aimed at industrializing the cassava sector for job creation and livelihood improvement through starch extraction. One of the import industrial products from cassava starch is ethanol. Ethanol is reported as the largest opportunity for cassava industrialization in Ghana followed by food-grade starch. However, the local ethanol consuming industry, Kasapreko, operates by importing over 25 million litres of ethanol every year due to inadequate supply of ethanol from local starch factories. This situation exists because of lack of cassava varieties that can yield more starch (75% or more) per total dry weight to feed the starch factories for sustainable production. Therefore, this review explores the relevance of developing high starch yielding cassava to the industrialization of the cassava sector in Ghana and lessons to learn from the success story of Thailand, the country with the world’s most industrialized cassava sector.
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Triwiyono, Bambang, Abdurachman Abdurachman, and Aton Yulianto. "VARIOUS FACTORS AFFECT THE QUALITY OF FERMENTED CASSAVA STARCH." Jurnal Penelitian Pertanian Terapan 20, no. 2 (October 27, 2020): 107–17. http://dx.doi.org/10.25181/jppt.v20i2.1607.
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Fermented cassava starch is one of modified cassava starch products and used in many countries in several food products. The fresh extracted cassava starch is modified by a process of fermentation and sun drying by means the traditional methods. Several works have shown that fermentative process alters the starch granule, giving fermented starch its characteristics are different from those of the native cassava starch. The main difference between fermented cassava starch[A1] and native cassava starch reside in the expansion property. Understanding the transformation of physico-chemical properties of cassava starch during fermentation is important for controlling the production processes. This discourse refers to the several works that intend to chemically show the expansion property of fermented cassava starch, considered a chemically and enzymatically modified product, with acidic characteristics, perforated granules and high expansion capacity. Expansion is a natural characteristic of fermented cassava starch, defined as the growth rate of the dough during oven cooking, also referred to as expansion rate. The main aim of this discourse is to get a better understanding how to manage the production processes in order to achieve greater consistency in the quality of sour cassava starch.Â
Dissertations / Theses on the topic "Cassava Cassava Cassava Cassava Cassava Cassava as food Cassava Plant breeding Starch"
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Luong, Huu Thanh, Thuy Nga Vu, Ngoc Quynh Nguyen, Kieu Bang Tam Nguyen, Thi Hong Van Dao, and Thi Hang Nga Nguyen. "Phosphorus treatment in wastewater by microorganisms isolated from cassava starch production waste." Technische Universität Dresden, 2018. https://tud.qucosa.de/id/qucosa%3A33070.
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In waste water, phosphorous (P) can exist in inorganic or organic forms. Depending on the concentration, P can cause eutrophication and severe environmental pollution. Microorganisms have the ability to use and accumulate P, so microorganisms are studied to treat P in waste water in general and wastewater from cassava starch processing plants in particular. Research results show that in the 20 samples of waste water and sludge of the plant has selected three strains of bacteria that can accumulate P in the form of granules in the cell. Among them, SHV22 has the highest P accumulation capacity, reaching 3.05x10-11 mg/cell, P removal efficiency in wastewater from cassava starch processing factory is 82.1%. The strain was identified as Bacillus amyloliquefaciens.Trong nước thải P có thể tồn tại dưới dạng vô cơ hoặc hữu cơ. Tùy thuộc vào nồng độ, P có thể gây phú dưỡng và ô nhiễm môi trường nghiêm trọng. Vi sinh vật có khả năng sử dụng và tích lũy P, do đó vi sinh vật là đối tượng được nghiên cứu để xử lý P trong nước thải nói chung và nước thải của nhà máy chế biến tinh bột sắn nói riêng. Kết quả nghiên cứu cho thấy, trong 20 mẫu nước và bùn thải của nhà máy đã chọn lựa được 3 chủng vi khuẩn có khả năng tích lũy P dưới dạng hạt trong tế bào. Trong số đó, chủng SHV22 có khả năng tích lũy P cao nhất, đạt tới 3,05x10-11 mg/tế bào, hiệu quả loại bỏ P trong nước thải của nhà máy chế biến tinh bột sắn đạt 82,1%. Chủng đã được định danh là Bacillus amyloliquefaciens.
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Balyejusa, Kizito Elizabeth. "Genetic and root growth studies in cassava (Manihot esculenta Crantz) : implications for breeding /." Uppsala : Dept. of Plant Biology and Forest Genetics, Swedish University of Agricultural Sciences, 2006. http://epsilon.slu.se/200682.pdf.
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Fernandez, Alejandro Q. "Effects of processing procedures and cultivar on the properties of cassava flour and starch." Thesis, University of Nottingham, 1996. http://eprints.nottingham.ac.uk/14114/.
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The aim of this research was to widen the knowledge of the physicochemical properties of cassava starch and flour and to understand the factors which influence their functional characteristics, including both genetic and environmental effects as well as processing procedures. A range of chemical and physical techniques which included the Brabender viscoamylograph, Bohlin CS rheometer, Brabender farinograph, WAXS, GPC, SEHPLC and Coulter counter have been used to examine the structural and behavioural characteristics of both cassava starch and flour. The results suggested that the functional behaviour of native cassava starches of different origins varies widely and appeared to be associated with molecular structure and the architecture of the starch granule. The viscosity and the mechanical properties of the pastes produced by gelatinization were determined by the degree of swelling and the amount and proportion of amylose and amylopectin in the solvent phase of the pastes. The amylopectin was present in the solvent phase in substantial quantities which varied between 37 and 57% of the total starch solubilized. In native cassava starches, the amylose appeared to have a high molecular weight (M, 19 x 105 - 11 x 105 ). The constituent chains of the amylopectin molecule did not vary in length with cassava starches of different origins, but their relative population did which was reflected in minor differences in the chromatographic profiles. Starch granules containing long chain amyloses and amylopectin with a high degree of branching were found to release reduced amounts of molecules into the liquid phase of the pastes, and vice versa Where the pastes contained a high proportion of amylopectin and long amylose molecules the resultant gel was surprisingly weak. Cassava starch processed to produce "sour" starch, or fermented, and sun dried starch, was found to have suffered degradation to an extent where 77-86 % of the starch was solubilized during aqueous heating. The extent of the degradation was influenced by the cassava cultivar. The "sour" starch proved superior to unfermented and fermented, oven dried starches in the production of baked baked products with an expanded texture. Starch extracted from cassava roots which had been stored for a short period, during which physiological deteriorative processes could have occurred, was found to show a slight reduction in the pasting viscosity which was not related to granular or molecular size or organization. Rural, factory-extracted starch was found to have a reduced paste viscosity as a consequence of fermentation and contamination with peel residues from the roots. Cassava flour properties were influenced by the conditions of preparation. Drying temperature, milling procedure and particle size could be selected and controlled to give cassava flours of the desired functional properties.
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Chiwona-Karltun, Linley. "A reason to be bitter : cassava classification from the farmers' perspective /." Stockholm : [Karolinska institutets bibl.], 2001. http://diss.kib.ki.se/2001/91-7349-078-4/.
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Lopez-Montes, Antonio JoseÌ. "Integrating farmers' knowledge and decision-making in the planning of participatory research of cassava/maize intercropping." Thesis, Bangor University, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.248899.
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Kechichian, Viviane. "Adição de ingredientes antimicrobianos em filmes biodegradáveis à base de fécula de mandioca." Universidade de São Paulo, 2007. http://www.teses.usp.br/teses/disponiveis/3/3137/tde-13082007-155057/.
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Neste trabalho, ingredientes naturais antimicrobianos foram adicionados em filme biodegradável (biofilme) à base de fécula de mandioca tendo como plastificantes sacarose e açúcar invertido. A seleção dos ingredientes antimicrobianos (cravo em pó, canela em pó, pimenta vermelha em pó, óleo essencial de laranja, café em pó, mel e extrato de própolis) foi conduzida por meio de um delineamento experimental (fatorial fracionado 27-3) e os biofilmes foram analisados quanto às suas propriedades de barreira (permeabilidade ao vapor de água e taxa de permeabilidade ao vapor de água) e propriedades mecânicas (resistência máxima à tração e porcentagem de alongamento na ruptura). Os biofilmes apresentaram valores inferiores aos apresentados pelo biofilme controle quanto às propriedades mecânicas. Em geral, a taxa de permeabilidade ao vapor de água nos biofilmes antimicrobianos manteve-se estatisticamente igual ao do controle. Na segunda etapa do trabalho, a otimização dos ingredientes selecionados foi realizada através de delineamento experimental, com somente adição de cravo e canela em pó, que apresentaram resultados mais promissores na etapa anterior. Foi constatado que a adição de cravo e canela em pó alterou as propriedades mecânicas, porém as alterações foram menos intensas com a adição da canela em pó do que com o cravo em pó, o que pode ser justificado pela diferença de granulometria entre eles. A taxa de permeabilidade diminuiu até certa concentração dos ingredientes (0,34% para a canela em pó e 0,20% para o cravo em pó). O efeito antimicrobiano dos biofilmes foi investigado como embalagem de fatias de pão tipo forma e foi constatado que a atividade de água dos biofilmes aumentou após 7 dias de contato. É provável que os biofilmes tenham se tornado meios propícios para o desenvolvimento de bolores e leveduras visto que estes microrganismos cresceram de forma similar ou mais intensa nas fatias de pão na presença do que na ausência dos biofilmes. A partir dos resultados obtidos, não é possível avaliar de forma clara, o efeito antimicrobiano dos ingredientes incorporados na matriz dos biofilmes contra o crescimento de bolores e leveduras em fatias de pão tipo forma.In this work, natural antimicrobial ingredients were added to biodegradable film (biofilm) based on cassava starch with sucrose and inverted sugar as plasticizers. The selection of the antimicrobial ingredients (clove powder, cinnamon powder, red pepper powder, orange essencial oil, coffee powder, honey and propolis extract) was carried out applying an experimental design (incomplete factorial 27-3) and the barrier properties (water vapour permeability and water vapour permeability rate) and mechanical properties (tensile strength and elongation at break) of the biofilms were determined. The biofilms presented lower data regarding mechanical properties when compared to biofilm control. In general, the water vapour permeability rate of the antimicrobial biofilms was statistically equal to the control. In the second phase of the work, the optimization of the selected ingredients was carried out applying an experimental design, with the addition of only clove and cinnamon powder due to the fact that they showed the most promissing results at the previous phase. The addition of clove and cinnamon powder modified the mechanical properties but the modifications resulted by the addition of cinnamon powder were less intense tha n the ones resulted by the addition of clove powder, which can be justified by the particle size differences between them. The water vapour permeability rate decreased by specific ingredients concentration (0.34% for the cinnamon in powder and 0.20% for the clove in powder). The biofilms antimicrobial effect was investigated as packaging of pan bread slices and it was verified that the biofilms water activity increased after 7 days of contact. Probably, the biofilms became suitable substrates for yeast and mold development due to the fact that these microorganisms grew equally or more intensely in the pan bread slices when the biofilms were present in comparison to the cases of its absence. According to the results, it is not possible to evaluate clearly the antimicrobial effect of the added ingredients to the biofilm matrix against yeast and mold development in pan bread slices.
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UEHARA, VANESSA B. "Efeito da radiação ionizante de feixe de elétrons em propriedades de biopolímeros comestíveis a base de proteína isolada de soja e fécula de mandioca." reponame:Repositório Institucional do IPEN, 2017. http://repositorio.ipen.br:8080/xmlui/handle/123456789/27971.
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Nas últimas décadas, têm aumentado substancialmente a quantidade de pesquisas focando no desenvolvimento e caracterização de materiais biodegradáveis, particularmente, filmes comestíveis. O uso de polímeros de fontes renováveis, preparados a partir de produtos vegetais, vem ganhando importância nessa abordagem. O concentrado de proteína de soja e amido de mandioca podem ser considerados uma alternativa aos polímeros petroquímicos. O processamento pela radiação ionizante pode ser empregado para a modificação de polímeros e macromoléculas, resultando em novos materiais com grandes perspectivas de utilização industrial. A indústria de alimentos, uma das indústrias tradicionalmente mais inovadoras, exige o desenvolvimento constante de novos produtos. A capacidade de proteínas e polissacarídeos de formar filmes, amplamente conhecida, é um ponto de partida para o desenvolvimento de novos materiais que atendam os variados requerimentos dessa pungente indústria. Neste trabalho elaboraram-se filmes a base de fécula de mandioca e proteína isolada de soja em duas proporções diferentes e posteriormente irradiados e analisados quanto às suas propriedades mecânicas, cor, absorção de água, permeabilidade ao vapor de agua, análise térmica TGA e DSC entre outros. Os filmes tornaram-se aparentemente mais solúveis e menos resistentes a perfuração com o aumento da dose de radiação aplicada. Com relação às propriedades térmicas observou-se que os filmes com maior proporção de proteína são mais resistentes. Os filmes apresentaram-se menos permeáveis na dose de 40 kGy, e, com relação a absorção de água, esta foi reduzida em função da dose de radiação. Filmes com boa resistência ao vapor de água e com reduzida absorção podem ser considerados adequados para embalagens de alimentos. A radiação mostrou ser uma ferramenta conveniente na modificação de materiais poliméricos principalmente para elaboração de filmes solúveis onde esta é uma nova tendência para embalagens bioativas.
Tese (Doutorado em Tecnologia Nuclear)
IPEN/T
Instituto de Pesquisas Energéticas e Nucleares - IPEN-CNEN/SP
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Champagne, Antoine. "Diversité chimique et biofortification des plantes à racines et tubercules tropicales cultivées : caractérisation des parents et élaboration de protocoles permettant l'optimisation de la sélection." Thesis, Saint-Etienne, 2010. http://www.theses.fr/2010STET4017.
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L’agrobiodiversité s'étudie au niveau génotypique mais également au niveau de l'expression chimique de ce génotype, le chimiotype. Les plantes à racines et tubercules tropicales (manioc, patate douce, ignames et taros) sont multipliées par voie asexuée et les bases génétiques sont bien souvent étroites chez les cultivars traditionnels. Malgré les faibles diversités génétiques révélées à l'aide de marqueurs ADN, les chimiotypes sont très variables et leur étude est riche d’informations. Ces cultures vivrières, plantes amylacées mais aussi sources de molécules intéressantes pour les industries alimentaire et pharmaceutique, tiennent un rôle déterminant dans la garantie de la sécurité alimentaire des pays du Sud. Dans cette optique, leur amélioration génétique par voie conventionnelle est une contribution majeure aux enjeux actuels. De nombreux efforts restent néanmoins à réaliser pour analyser, compiler et disséminer les informations liées à la diversité des compositions et teneurs de plantes qui restent sous-utilisées ou non appréciées à leur juste valeur. La biofortification qui vise une amélioration des propriétés nutritionnelles de ces plantes, présente de nombreux avantages dont le principal est de ne pas modifier les comportements alimentaires tout en permettant une meilleure adaptation environnementale des nouveaux génotypes. Leur amélioration passe par une sélection des parents basée sur leurs valeurs propres et le criblage de grands nombres d'individus hybrides. Le processus est long et fastidieux. L’élaboration de nouveaux outils permettant une optimisation de cette tâche est donc nécessaire. L'analyse d'échantillons représentatifs de la variabilité chimiotypique des collections du Vanouatou, un archipel Mélanésien abritant une riche agrobiodiversité, a permis d'étudier les relations entre composés majeurs, métabolites secondaire et préférences alimentaires locales. Les corrélations mises en évidence permettent d'apporter des éléments utiles à la compréhension du processus de sélection traditionnelle. L’identification des préférences visées par ce processus aident à comprendre les goûts et les attentes des consommateurs, et donc à mieux définir les idéotypes ciblés par les programmes d'amélioration. Ce travail a permis un premier criblage chimiotypique d'un grand nombre de cultivars appartenant aux deux espèces majeures, le taro (Colocasia esculenta) et la grande igname (Dioscorea alata). L'étude des caroténoïdes et des anthocyanes a permis d’identifier un certain nombre de cultivars comme parents potentiellement intéressants pour la biofortification mais aussi pour l'exploitation commerciale directe des clones. La caractérisation des hybrides, obtenus par panmixie et pollinisations libres au cours de cycles de sélection récurrente, indique que des gains importants sont obtenus pour des composés et métabolites essentiels. Les avancées réalisées dans le cadre de ce travail, et leurs conséquences pour les programmes d'amélioration génétique en cours, sont discutées. Les perspectives de mise au point de nouveaux outils de criblage et de nouvelles méthodes de caractérisation qui permettront in fine une meilleure approche de la biofortification de ces cultures vivrières, sont aussi envisagéesAgronomic selection generates and maintains agrobiodiversity which can be regarded as an essential resource. To describe phenotypic diversity, genotypes as well as their chemical expression, chemotypes, have been widely used. Tropical root and tuber crops are vegetatively propagated and their genetic bases are often narrow. Therefore, unveiling the impressive phenotypic diversity is still rather difficult through genotyping alone, whereas chemotype studies are very informative. Tropical root crops are staples and represent a good source of compounds related to health benefits and used in food and pharmaceutical industries. Those crops have key-roles to play in food security for developing countries and so plant breeding cannot be neglected. Biofortification is effective and does not imply change of dietary behaviours. Analysing, computing and compiling data bases for chemical data on diversity of neglected crops are still needed. Biofortification involving mass selection and profiling of numerous accessions is, however, time-consuming. Thus, efficient protocols and tools facilitating this process are required. Chemotypic variability within Vanuatu germplasm was characterised through core samples from different species and relationships between primary compounds, secondary metetabolites and local preferences have been studied. Useful correlations were shown, thus clarifying traditional selection process. This process has permitted the definition of ideotypes that will be interesting for the management of breeding programmes. At least for the two most important species in Vanuatu - taro Colocasia esculenta and the greater yam - Dioscorea alata -our work is the first broad screening of germplasm. The study of carotenoid and anthocyanin content indicates that some cultivars show potential for commercial exploitation. With the aim of improving staple foods by plant breeding, we identified accessions to be selected as parents for future crosses
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Mtunda, Kiddo J. "Breeding, evaluation and selection of Cassava for high starch content and yield in Tanzania." Thesis, 2009. http://hdl.handle.net/10413/750.
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Kamau, Joseph Wainaina. "Participatory-based development of early bulking cassava varieties for the semi-arid areas of Eastern Kenya." Thesis, 2006. http://hdl.handle.net/10413/4091.
Full textAbstract:
Cassava (Manihot esculenta Crantz) is an important food security crop in the semi-arid
areas of Eastern Kenya. It provides food for more days in a calendar year than any other
crop grown. Kenya has relied on varieties bred in other countries and because of this,
local breeding methodologies and expertise are lacking. Access to appropriate varieties
and adequate planting materials are major limiting factors to cassava production.
Farmers grow late bulking landraces that take up to 18 mo to harvest. Efforts to introduce
early bulking genotypes from IITA failed because of poor end-use quality. Local cassava
breeding is necessary to alleviate the production constraints. Before a local breeding
program can be established, farmers' preferences and production constraints must be
identified and methodology appropriate to the Kenyan environment must be developed.
The aims of this study were to identify farmer production constraints and preferences, to
develop methods appropriate for cassava breeding in the semi-arid areas of Kenya,
develop a population segregating for bulking period to estimate genetic variances that
would explain the gene effects controlling yield components, and through participatory
selection identify varieties that combine early bulking and preferred end-user traits.
PRA tools, focus groups and individual interviews were used to identify production
constraints and farmer preferences for cassava varieties. The PRA found that farmers
grow 13 landraces in the area and 11 production constraints were identified and
prioritised. The four most limiting in the order of importance were drought, lack of
planting material, pests and diseases.
Crosses between cassava varieties often do not produce much seed and the seed
produced does not germinate well. Germination studies were done with open pollinated
seeds to identify conditions favourable for seed germination in Kenya. The highest
germination of the seeds was at 36°C. The control seeds had a higher germination
percent (77%) compared to the seeds which were pre-heated at 36°C (57%).
Crosses were made between selected IITA and local Kenyan genotypes following the
NC 11 mating design to develop new genotypes which combine early bulking along with
other farmer/end-user preferred characteristics. The hybrid progenies were evaluated in
a seedling trial and clone genotypes advanced to a clonal trial and performance trial. The
clonal trial was destroyed by red spider mites and cassava green mites, and only the tolerant 225 genotypes were planted in a performance trial that was harvested at 6, 7
and 8 mo after planting. The SCA effects were estimated to be 57% to 75% for most of
the traits, except root number, which was mainly controlled by GCA effects (55%).
Participatory selection of genotypes that combined early bulking and end-user qualities
at the 7 and 8 mo after planting was done by farmers. Thirty genotypes that combined
early bulking and end-user qualities were identified and ranked according to their
performance in both agronomic and end-use traits using a selection index. A number of
selected genotypes yielded more than three times the yield of the best parents, showing
strong progress in breeding. Combining the farmers' preference aggregate score and the
selection index based on the agronomic data, assisted in the final identification of the
best genotypes developed in the breeding process. These results clearly demonstrated
that it is possible to breed early bulking varieties with good end-use quality in the semiarid
areas.Thesis (Ph.D.)-University of KwaZulu-Natal, Pietermaritzburg, 2006.
Books on the topic "Cassava Cassava Cassava Cassava Cassava Cassava as food Cassava Plant breeding Starch"
Book chapters on the topic "Cassava Cassava Cassava Cassava Cassava Cassava as food Cassava Plant breeding Starch"
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Byrne, David. "Breeding Cassava." In Plant Breeding Reviews, 73–134. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2011. http://dx.doi.org/10.1002/9781118060995.ch3.
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Ceballos, Hernán, Clair Hershey, and Luis Augusto Becerra-López-Lavalle. "New Approaches to Cassava Breeding." In Plant Breeding Reviews, 427–504. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2012. http://dx.doi.org/10.1002/9781118358566.ch6.
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Danso, Kenneth E., and Wilfred Elegba. "Optimisation of Somatic Embryogenesis in Cassava." In Biotechnologies for Plant Mutation Breeding, 73–89. Cham: Springer International Publishing, 2016. http://dx.doi.org/10.1007/978-3-319-45021-6_5.
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Nassar, Nagib M. A., and Rodomiro Ortiz. "Cassava Genetic Resources: Manipulation for Crop Improvement." In Plant Breeding Reviews, 247–75. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2009. http://dx.doi.org/10.1002/9780470593783.ch5.
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Moorthy, S. N., M. S. Sajeev, R. P. K. Ambrose, and R. J. Anish. "Introduction - tropical tuber crops and their importance." In Tropical tuber starches: structural and functional characteristics, 1–10. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781786394811.0001.
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Abstract This chapter focuses on crop production, food supply, origin and distribution, primary product, and starch content of tuber crops including cassava, sweet potatoes, yams and taro, among others.
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Moses, E. "Development of Appropriate Strategies to Control Cassava Diseases in Ghana." In The Role of Plant Pathology in Food Safety and Food Security, 11–24. Dordrecht: Springer Netherlands, 2009. http://dx.doi.org/10.1007/978-1-4020-8932-9_2.
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Moorthy, S. N., M. S. Sajeev, R. P. K. Ambrose, and R. J. Anish. "Conclusions and future prospects." In Tropical tuber starches: structural and functional characteristics, 264–70. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781786394811.0264.
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Abstract This book chapter outlines the future steps in improving the status of the tropical tuber crops: (1) reduce the period of maturity of all the TTCs to 110-150 days, (2) improve the tuber shape and make them more definitive in shape, (3) improve plant architecture to attain a harvest index of 0.70, (4) eliminate antinutritional factors and improve nutritive values, (5) impart resistance to the three major biotic problems afflicting the TTCs: CMD (cassava mosaic disease), taro leaf blight and sweet potato weevil, (6) introduce determinacy in cassava and yams, (7) increase the post-harvest storage life, (8) reduce the loss during post-harvest storage, transportation and processing, (9) use biotechnological means to alter starch characteristics like amylose content, chain length and phosphorus content in starch, (10) it is also suggested that there should be a 'starch bank', which acts as a repository of different starches and provides information on all physicochemical and functional properties for various applications to researchers and industries, and (11) an organization to carry out exclusive research on tuber starches may be established in any of the TTC-growing countries.
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Hill, Sandra E., Dzulkifly B. Mat Hashim, John R. Mitchell, and John M. V. Blanshard. "The Effect of Low Levels of Antioxidants on the Swelling and Solubility of Cassava Starch." In Food Hydrocolloids, 167–70. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2486-1_23.
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Balagopalan, C., G. Padmaja, S. K. Nanda, and S. N. Moorthy. "Cassava Starch." In Cassava in Food, Feed, and Industry, 113–58. CRC Press, 2018. http://dx.doi.org/10.1201/9781351070430-9.
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Mubanga Chisenga, Shadrack. "Primary Quality Control Parameters of Cassava Raw Materials." In Cassava - Biology, Production, and Use. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.97879.
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Fresh cassava roots are transformed into shelf stable raw materials (flours and extracted starches). Chemical composition (moisture, protein, lipid, fibre and amylose content, cyanide contents), dry matter, starch extraction yields, particle size distribution and whiteness index are some of the quality characteristic requirements for selection of varieties in breeding programs, and raw materials for industrial processes. Starch yields ranges 20–35%, and vary with genotype. The crude protein (1–2%) and crude fat (∼1%) are considered minor components of cassava and are indicative of the poor nutritional quality. The cumulative of particles passing finer than sieve (D90) is commonly selected for industrial applications because it yields a large proportion of flour in the range 90–96% finer particle than sieve size. The amylose is the main genetic trait for categorising starches into waxy, semi-waxy, normal/regular and high amylose types when amylose content is 0–2, 3–15, 16–35, and > 35% of the total starch, respectively. Additionally, amylose is basic criteria for blending flours of different botanical sources. Cassava varieties are classified as sweet and bitter varieties when cyanide values are in the range 15–50 and 50–400 ppm, respectively. The a* (redness-greenness) and b* (yellowish) are considered as impurities in white fleshed cassava.
Conference papers on the topic "Cassava Cassava Cassava Cassava Cassava Cassava as food Cassava Plant breeding Starch"
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Tien, Hai Minh, Kien Anh Le, and Phung Thi Kim Le. "Bio hydrogen production from cassava starch by anaerobic mixed cultures: Multivariate statistical modeling." In INTERNATIONAL CONFERENCE ON CHEMICAL ENGINEERING, FOOD AND BIOTECHNOLOGY (ICCFB2017): Proceedings of the 3rd International Conference on Chemical Engineering, Food and Biotechnology. Author(s), 2017. http://dx.doi.org/10.1063/1.5000207.
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