To see the other types of publications on this topic, follow the link: Cassava Cassava Cassava Cassava Cassava Cassava as food Cassava Plant breeding Starch.
Journal articles on the topic 'Cassava Cassava Cassava Cassava Cassava Cassava as food Cassava Plant breeding Starch'
Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles
Consult the top 50 journal articles for your research on the topic 'Cassava Cassava Cassava Cassava Cassava Cassava as food Cassava Plant breeding Starch.'
Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.
You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.
Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.
1
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.
Full textAbstract:
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.
2
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.
Full textAbstract:
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.
3
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.
Full textAbstract:
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.
4
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.
Full textAbstract:
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.
5
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.
Full textAbstract:
<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>
6
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.
Full textAbstract:
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.
7
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.
Full text
8
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.
Full textAbstract:
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.
9
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.
Full textAbstract:
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.
10
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.
Full textAbstract:
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
11
Ojulong, H., M. T. Labuschangne, M. Fregene, and L. Herselman. "A cassava clonal evaluation trial based on a new cassava breeding scheme." Euphytica 160, no. 1 (October 16, 2007): 119–29. http://dx.doi.org/10.1007/s10681-007-9590-4.
Full text
12
BADRIE, N., and W. A. MELLOWES. "Cassava Starch or Amylose Effects on Characteristics of Cassava (Manihot esculenta Crantz) Extrudate." Journal of Food Science 57, no. 1 (January 1992): 103–7. http://dx.doi.org/10.1111/j.1365-2621.1992.tb05434.x.
Full text
13
Huang, Lijie, Hanyu Zhao, Tan Yi, Minghui Qi, Hao Xu, Qi Mo, Chongxing Huang, Shuangfei Wang, and Yang Liu. "Preparation and Properties of Cassava Residue Cellulose Nanofibril/Cassava Starch Composite Films." Nanomaterials 10, no. 4 (April 15, 2020): 755. http://dx.doi.org/10.3390/nano10040755.
Full textAbstract:
Because of its non-toxic, pollution-free, and low-cost advantages, environmentally-friendly packaging is receiving widespread attention. However, using simple technology to prepare environmentally-friendly packaging with excellent comprehensive performance is a difficult problem faced by the world. This paper reports a very simple and environmentally-friendly method. The hydroxyl groups of cellulose nanofibrils (CNFs) were modified by introducing malic acid and the silane coupling agent KH-550, and the modified CNF were added to cassava starch as a reinforcing agent to prepare film with excellent mechanical, hydrophobic, and barrier properties. In addition, due to the addition of malic acid and a silane coupling agent, the dispersibility and thermal stability of the modified CNFs became significantly better. By adjusting the order of adding the modifiers, the hydrophobicity of the CNFs and thermal stability were increased by 53.5% and 36.9% ± 2.7%, respectively. At the same time, the addition of modified CNFs increased the tensile strength, hydrophobicity, and water vapor transmission coefficient of the starch-based composite films by 1034%, 129.4%, and 35.95%, respectively. This material can be widely used in the packaging of food, cosmetics, pharmaceuticals, and medical consumables.
14
Subekti, Isnani, Nurul Khumaida, Sintho Wahyuning Ardie, and Dan Muhamad Syukur. "Evaluasi Hasil dan Kandungan Pati Mutan Ubi Kayu Hasil Iradiasi Sinar Gamma Generasi M1V4." Jurnal Agronomi Indonesia (Indonesian Journal of Agronomy) 46, no. 1 (April 27, 2018): 64. http://dx.doi.org/10.24831/jai.v46i1.17610.
Full textAbstract:
<em>Cassava is one of the important starch producer crops. Although Indonesia ranks as the third largest cassava producer country, Indonesia still imports cassava starch to meet the domestic demand in food and non-food industries. Gamma ray irradiation has been implemented to generate cassava mutants in order to support development of superior cassava variety, especially high yield and high starch content, especially high yield and high starch content. The objectives of this research were to evaluate the yield potential and the starch content of gamma irradiated 40 putative cassava mutants at M1V4 generation. This research was arranged in randomized complete block design with three replications and conducted at Cikabayan Experimental Field, IPB, Bogor, from May 2016 to March 2017. The starch content was measured using gravimetric methods. The results showed that five mutants, G2142, G3151, G2141, G1143, and G3111, had higher tuber weight per plant (6-7 kg per plant) compared to the background ‘Gajah’ genotype (4.7 kg per plant). ‘G2112’ mutant genotype showed higher starch content (23.86%) compared to the background ‘Gajah’ genotype (17.65%). The specific gravity (SG) was positively correlated with starch content (r = 0.905), indicated that the higher the SG, the higher the starch content of cassava.<br /><br />Keywords: gravimetric, mutant, specific gravity (SG), yield</em>
15
Nwankwo, Donald, Edith Anadu, and Ralph Usoro. "Cassava-fermenting organisms." MIRCEN Journal of Applied Microbiology and Biotechnology 5, no. 2 (June 1989): 169–79. http://dx.doi.org/10.1007/bf01741840.
Full text
16
Rossitto De Marchi, Bruno, Tonny Kinene, Renate Krause-Sakate, Laura M. Boykin, Joseph Ndunguru, Monica Kehoe, Elijah Ateka, Fred Tairo, Jamisse Amisse, and Peter Sseruwagi. "Genetic diversity and SNP’s from the chloroplast coding regions of virus-infected cassava." PeerJ 8 (March 2, 2020): e8632. http://dx.doi.org/10.7717/peerj.8632.
Full textAbstract:
Cassava is a staple food crop in sub-Saharan Africa; it is a rich source of carbohydrates and proteins which currently supports livelihoods of more than 800 million people worldwide. However, its continued production is at stake due to vector-transmitted diseases such as Cassava mosaic disease and Cassava brown streak disease. Currently, the management and control of viral diseases in cassava relies mainly on virus-resistant cultivars of cassava. Thus, the discovery of new target genes for plant virus resistance is essential for the development of more cassava varieties by conventional breeding or genetic engineering. The chloroplast is a common target for plant viruses propagation and is also a potential source for discovering new resistant genes for plant breeding. Non-infected and infected cassava leaf samples were obtained from different locations of East Africa in Tanzania, Kenya and Mozambique. RNA extraction followed by cDNA library preparation and Illumina sequencing was performed. Assembling and mapping of the reads were carried out and 33 partial chloroplast genomes were obtained. Bayesian phylogenetic analysis from 55 chloroplast protein-coding genes of a dataset with 39 taxa was performed and the single nucleotide polymorphisms for the chloroplast dataset were identified. Phylogenetic analysis revealed considerable genetic diversity present in chloroplast partial genome among cultivated cassava of East Africa. The results obtained may supplement data of previously selected resistant materials and aid breeding programs to find diversity and achieve resistance for new cassava varieties.
17
Musliu, Sunmonu, Sanusi Mayowa, and Lawal Habeeb. "Effect of different processing conditions on quality of cassava." Croatian journal of food science and technology 13, no. 1 (June 1, 2021): 69–77. http://dx.doi.org/10.17508/cjfst.2021.13.1.09.
Full textAbstract:
Sweeteners play a vital role in the food industry serving either as preservative or as addition to consumables. The high intake of sweetener brought about production of artificially synthesized sweetener which has, in turn, given a reason of concern for health on a long term. Cassava is one of the mostly cultivated crops in Nigeria with cassava possessing the highest level of starch compared to other crops. This research explores the abundance of cassava, converting its starch into sweetener (glucose). An extraction test rig was developed as part of the study to extract sweetener from cassava. A 2x3x3 factorial experiment was used to carry out the experiment and the factors considered were cassava varieties (Manihot dulcis and Manihot palmatal), delay period (15, 30 and 45 minutes) and quantity of starch (1, 2 and 4 kg). The SPSS 20.0 was used to carry out the Analysis of Variance (ANOVA) for the measured parameters. The sugar concentration analysis carried out on the cassava sweetener (Manihot dulcis) and (Manihot palmatal), gave values 13.02 and 17.57 mg/mL, respectively which were in line with the established cassava sweetener with value of 12.43 mg/mL. The ANOVA showed the interactive effect of cassava variety, delay period and quantity of starch on the nutritional composition of the sweetener on a 5% confidence level. The result revealed the highest extraction efficiency of which full hydrolysis for cassava variety (Manihot palmatal), 45minutes delay period and 2 kg quantity of starch compared with cassava variety (Manihot dulcis) 45 minutes delay period and 2 kg quantity of starch that gave the extraction efficiency of 76.93% and 78.03%, respectively. In nutritional value and sugar concentration comparison, the cassava sweetener obtained gave values closer to the established cassava sweetener and, as such, is a proper replacement for artificial sweetener.
18
Zukryandry, Zukryandry, Beni Hidayat, and Shintawati Shintawati. "CHARACTERISTIC OF PHYSICOCHEMICAL AND SENSORY CASSAVA STICK WITH THE SUBSTITUTION OF FERMENTED CASSAVA BAGASSE FLOUR." Jurnal Penelitian Pascapanen Pertanian 18, no. 1 (July 13, 2021): 21. http://dx.doi.org/10.21082/jpasca.v18n1.2021.21-30.
Full textAbstract:
<div class="WordSection1"><p class="Abstrak"><span lang="EN-GB">Part of the cassava that can be used as a food product is usually starch and and the waste is cassava bagasse. Fermented cassava bagasse flour is a modified semi-solid fermentation product using yeast <em>Saccharomyces</em> <em>cerevisiae </em>which has almost the same quality as modified cassava flour (mocaf), but fermented cassava bagasse flour has advantages compared to mocaf flour, namely high protein content and cheaper production costs. Fermented cassava bagasse flour has various functions which can be used as raw material for the manufacture of various processed products, one of which is cassava stick. The research objective was to see the formulation of fermented cassava bagasse flour to the sensory characteristics of the resulting cassava stick. The study was conducted using a completely randomized design (CRD) including 5 treatment methods, namely cassava starch substituted by fermented cassava bagasse flour 5% (B1), 10% (B2), 15% (B3), 20% (B4) and 25% (B5), each treatment was repeated 3 times. Based on the sensory results, it was obtained that 15% (B3) fermented cassava bagasse flour substitution treatment was the best choice of cassava stick product by panelists. The results of the analysis of cassava stick products were hardness test 3,77 µ (kg / cm<sup>2</sup>) ; swelling ratio 18,33% ; moisture content 2,20% ; ash content 0,14% ; protein content 10,00% ; fat content 21,00% ; fiber content 0,17%; carbohydrate content 66,49% and total dietary fiber 21,24%.</span></p></div>
19
Ma'aruf, A. G., and Abdul Hakim Ramli. "Efficient processing of cassava starch: physicochemical characterization at different processing parameters." Food Research 4, no. 1 (August 27, 2019): 143–51. http://dx.doi.org/10.26656/fr.2017.4(1).235.
Full textAbstract:
The aim of this study was to evaluate the physicochemical properties of cassava starch that was processed using different parameters (types of water, drying temperatures and milling sizes) to be added into the food products as an ingredient. Selected commercial cassava starch was used as a reference. Mineral water showed a significantly higher value (p<0.05) for the paste viscosity of cassava starch compared to the other types of water, but indicated no significant difference (p>0.05) with tap water for the swelling power, solubility and gel strength of cassava starch. The increase in the drying temperature significantly decreased (p<0.05) swelling power, paste viscosity and gel strength of cassava starch but significantly increased (p<0.05) its solubility. The increase in the milling size significantly increased (p<0.05) swelling power and solubility, paste viscosity and gel strength of cassava starch. For industrial benefits, the use of mineral water for starch processing, the lowest drying temperature of 70°C and the largest milling size of 63 μm shall be the best processing parameters to produce cassava starch with the highest swelling power which could act as a reliable expansion aid in food products. These parameters shall also be the best processing parameters to produce cassava starch with the highest paste viscosity which could function as a desirable food thickening or gelling agent, as well as the highest gel strength that could be applied as an excellent texture enhancer, binder, or coating for food products.
20
Akinfala, E. O., and O. Matanmi. "Sustainable utilisation of cassava plant for feeding monogastric animals." Proceedings of the British Society of Animal Science 2007 (April 2007): 205. http://dx.doi.org/10.1017/s1752756200021086.
Full textAbstract:
Nigeria, which produces an estimated 34 million metric tons of cassava annually, is the leading producer of cassava world-wide (FAO, 2004a). There have been several studies by many scientists on the use of cassava for livestock feeding. Most of these studies centred on the use of either flour or peels or leaves. Besides, most of these studies confirmed the suitability of cassava flour to replace maize partially or wholly in the diets of all species of livestock. The replacement of maize with cassava flour was reported to be economical. These findings appeared to have been over taken by events and recently in Nigeria, cassava has been attracting interest as an industrial crop having found various uses in the starch, pharmaceutical, bread, and biscuit industries. This has made the price of cassava flour to be on the increase. Based on the high cost of cassava flour, its use to replace maize is becoming unattractive economically. As a result of this, attempt was made to reduce the flour content in the diets of monogastric animals considerably by adding more of peels, leaves, and tender-stems. Most of these by products from cassava especially peel, leaves, and tender-stems are under-utilised as they are often left to rot away after harvest on farms and homesteads where cassava is grown in Nigeria. Hence, the objective of these studies was to evaluate the effect of inclusion of various products and by products obtainable from cassava in a single or composite diet on the performance of monogastric animals.
21
Sukara, E., and H. W. Doelle. "Cassava starch fermentation pattern ofRhizopus oligosporus." MIRCEN Journal of Applied Microbiology and Biotechnology 4, no. 4 (1988): 463–71. http://dx.doi.org/10.1007/bf00940173.
Full text
22
Sriroth, Klanarong, Kuakoon Piyachomkwan, Sittichoke Wanlapatit, and Christopher G. Oates. "Cassava Starch Technology: The Thai Experience." Starch - Stärke 52, no. 12 (December 2000): 439–49. http://dx.doi.org/10.1002/1521-379x(200012)52:12<439::aid-star439>3.0.co;2-e.
Full text
23
Defloor, Isabelle, Isabel Dehing, and J. A. Delcour. "Physico-Chemical Properties of Cassava Starch." Starch - Stärke 50, no. 2-3 (March 1998): 58–64. http://dx.doi.org/10.1002/(sici)1521-379x(199803)50:2/3<58::aid-star58>3.0.co;2-n.
Full text
24
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.
Full textAbstract:
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%.
25
Oladunmoye, Olufunmilola Olaitan, Ogugua Charles Aworh, Beatrice Ade-Omowaye, and Gloria Elemo. "Substitution of wheat with cassava starch." Nutrition & Food Science 47, no. 1 (February 13, 2017): 108–21. http://dx.doi.org/10.1108/nfs-10-2015-0130.
Full textAbstract:
Purpose This paper aims to examine the effects of substituting durum wheat semolina (DWS) with high-quality cassava starch (HQCS) in macaroni noodle production. Design/methodology/approach The effect of substituting semolina with cassava starch in macaroni production at six levels, namely, 0, 20, 30, 50, 70, 100 per cent, and variation in hydration levels of 45, 50 and 55 per cent and their interaction were studied. Findings As substitution of DWS with HQCS increased from 0 to 50 per cent at 45 per cent hydration, amylose content increased from 15.91 to 22.79 per cent. However, beyond 50 per cent substitution level, the amylose content dropped significantly to 20.10 per cent. Yet, this reduction did not affect the extrusion ability of the doughs. Analysis of variance revealed that changes observed in the dough properties were not significant (p > 0.05). Research limitations/implications Trial productions of cassava macaroni noodles under factory processing conditions need to be explored. Also, cooking trials and consumer acceptability studies need to be conducted to pave the way for adoption by manufacturers. Practical implications Dried noodle products enjoy widespread popularity because of their shelf life, lower glycaemic indices, simplicity of preparation and moderate costs. This study showed the potential of substituting DWS with HQCS with no adverse effect on the dough and macaroni noodle characteristics. Social implications The adoption of the process described in this study would result in increased utilization of cassava, broaden existing food base and provide household food security for both rural and urban population. Originality/value This paper has shown the suitability of substituting DWS obtained from imported durum wheat, with HQCS: indigenous to Africa, for the economic benefit of macaroni manufacturers.
26
Janket, Anon, Nimitr Vorasoot, Banyong Toomsan, Wanwipa Kaewpradit, Poramate Banterng, Thawan Kesmala, Piyada Theerakulpisut, and Sanun Jogloy. "Seasonal Variation in Starch Accumulation and Starch Granule Size in Cassava Genotypes in a Tropical Savanna Climate." Agronomy 8, no. 12 (December 7, 2018): 297. http://dx.doi.org/10.3390/agronomy8120297.
Full textAbstract:
The information on genotypic responses to the seasonal variation in the starch content, starch yield, and starch quality of cassava is limited. The objective of this research was to investigate the seasonal variation of starch characteristics of three cassava genotypes grown under irrigation. The experiment was conducted at four planting dates (20 April, 30 June, 5 October, and 15 December 2015). Three cassava genotypes (CMR38-125-77, Kasetsart 50, and Rayong 11) were evaluated in a randomized complete block design with four replications and the plants were harvested at 12 months. The planting date contributed the largest portion of the total variation in the starch content, starch yield, and starch granule size. The amylose content variability was heavily influenced by genotype. Cassava planted on 5 October or 15 December had greater starch content, starch yield, and starch granule in most genotypes. This was likely due to a higher temperature and solar radiation during the 3–9 months post-planting. CMR38-125-77 showed a consistently high starch content, starch yield, and high amylose content for most planting dates except for the starch yield on 20 April, of which Rayong 11 was the best. These findings will be useful for choosing suitable cassava genotypes for different growing seasons and for facilitating breeding efforts for high starch-yielding and high-quality cassava starch in the future.
27
Adjei-Nsiah, S., and Owuraku Sakyi-Dawson. "Promoting Cassava as an Industrial Crop in Ghana: Effects on Soil Fertility and Farming System Sustainability." Applied and Environmental Soil Science 2012 (2012): 1–8. http://dx.doi.org/10.1155/2012/940954.
Full textAbstract:
Cassava is an important starchy staple crop in Ghana with per capita consumption of 152.9 kg/year. Besides being a staple food crop, cassava can be used as raw material for the production of industrial starch and ethanol. The potential of cassava as an industrial commercial crop has not been exploited to a large extent because of perceptions that cassava depletes soils. Recent finding from field studies in the forest/savannah transitional agroecological zone of Ghana indicates that when integrated in the cropping system as a form of rotation, cassava contributes significantly to maintenance of soil fertility, and thus large scale production of cassava for industrial use can contribute to poverty reduction in an environmentally responsive way. This paper discusses the role of cassava cultivation in soil fertility management and its implication for farming system sustainability and industrialization.
28
GARCIA, Marina Costa, Thaissa Machado ELIAS, Keyla de Oliveira RIBEIRO, Manoel Soares SOARES JÚNIOR, and Márcio CALIARI. "Microbiological and physicochemical profiles of the sour cassava starch and bagasse obtained from cassava agroindustry." Food Science and Technology 39, no. 4 (December 2019): 803–9. http://dx.doi.org/10.1590/fst.32117.
Full text
29
Johnson, Regy, S. N. Moorthy, and G. Padmaja. "Production of High Fructose Syrup from Cassava and Sweet Potato Flours and their Blends with Cereal Flours." Food Science and Technology International 16, no. 3 (June 2010): 251–58. http://dx.doi.org/10.1177/1082013210366770.
Full textAbstract:
Despite being a rich source of starch, root crops such as cassava and sweet potato have not been widely exploited for the production of high fructose syrup (HFS), which is a highly valued sweetener for the food and beverage industries. The major factors contributing to the cost of production of HFS are the cost and labor-intensive steps in the production of starch, different processing temperatures and pH for the enzyme reactions, poor extractability of starch, etc. With the objective of overcoming the cost associated with the preparation of starch, the feasibility of using native cassava/sweet potato flours and their blends with rice flour and wheat flour, as the raw material for HFS production was investigated. The saccharified slurry from cassava-rice flour blends contained 70-72 g reducing sugars/100 g, which was higher than that released from native cassava flour (∼69%). Blends of sweet potato with rice or wheat yielded saccharified mash with lower content of reducing sugars (60-66%). Although the percentage conversion to fructose after isomerization was similar for cassava/sweet potato or their blends with cereal flours (42-43%), fructose yield was higher in native cassava flour and cassava-rice blends (28-29 g/100 g) than the other flour blends.
30
Oltramari, Karine, Any Castro Ruiz Marques, Roberto Barbosa Bazotte, and Flávio Faria de Moraes. "Development of resistant starch from cassava: From the Concept to the Practice." Revista Brasileira de Pesquisa em Alimentos 6, no. 3 (December 17, 2015): 32. http://dx.doi.org/10.14685/rebrapa.v6i3.3478.
Full textAbstract:
<p>This paper deals with the study of functional foods and its importance in health, with the development of resistant cassava starch (ARM) performed on two levels: the theoretical or conceptual and experimental. The methodology involved the steps for the production of ARM, taking the cassava starch (sweet cassava) treated with food grade chemicals and evaluated experimentally "in vitro" and "in vivo". Allied to this step we constitute a study of functional foods in order to establish a theoretical framework for conceptualizing the development this type of food. In the case of modified cassava starch to take resistant starch, the results indicate an opening for further research in the field of functional foods.</p>
31
Macedo, Isaac Yves Lopes de, Marney Pascoli Cereda, Camila Delinski Bet, Jose Francisco Santos Silveira Junior, Murilo Ferreira de Carvalho, and Eric de Souza Gil. "Arrowroot and Cassava Mixed Starch Products Identification by Raman Analysis with Chemometrics." Polysaccharides 2, no. 3 (September 18, 2021): 715–19. http://dx.doi.org/10.3390/polysaccharides2030043.
Full textAbstract:
Food frauds present a major problem in the foodstuff industry. Arrowroot and cassava may be targeted in adulteration and falsification processes. Raman analysis combined with chemometric techniques was proposed to identify the mixing and adulteration of these foodstuffs in commercial products. 67 cassava and 5 arrowroot samples were prepared in laboratory. 21 cassava and 5 arrowroot commercial samples were purchased in local stores. Raman assays were performed in the range of 400 to 2300 cm−1. Principal component analysis with K-means clustering was used to identify the adulteration of these products. It was possible to observe the separation of three different groups in the data, these groups labelled group 1, 2 and 3 were correspondent to cassava-like samples, mixed samples, and arrowroot-like samples, respectively. Despite the visual analysis related to sensory characteristics and the visual analysis of each Raman spectrum of cassava and arrowroot not being able to differentiate these foodstuffs, the chemometric approaches with the Raman specters data were able to identify which samples were pure arrowroot, pure cassava and which were mixed products. The proposed approach showed to be an effective tool in the investigation of fraud for arrowroot and cassava.
32
Lacerda, Luiz Gustavo, Rafael Ramires Almeida, Ivo Mottin Demiate, Marco Aurélio Silva Carvalho Filho, Eliane Carvalho Vasconcelos, Adenise Lorenci Woiciechowski, Gilbert Bannach, Egon Schnitzler, and Carlos Ricardo Soccol. "Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue." Brazilian Archives of Biology and Technology 52, spe (November 2009): 143–50. http://dx.doi.org/10.1590/s1516-89132009000700019.
Full textAbstract:
Starch nutritional fractions as well as thermal properties and other analysis are essential for food and industrial application. Cassava bagasse is an important agro-industrial residue and its starch content was evaluated using two alternative methods. Thermal characterization and microscopy analyses helped to understand how hydrolysis digests starchy fraction of cassava bagasse. The melting point of cassava starch occurred at 169.2ºC. Regarding TG analyses, after moisture content, there were observed two main mass losses for all samples. Results suggest hydrolysis carried out using enzyme is less effective in order to convert total starch content in cassava bagasse. However, using sulfuric acid, fibers are affected by analyses conditions.
33
Ghildyal, N. P., M. Ramakrishna, and B. K. Lonsane. "Comparative Economics of the Production of High Fructose Syrup from Cassava Chips and Cassava Starch." Starch - Stärke 41, no. 2 (1989): 64–68. http://dx.doi.org/10.1002/star.19890410207.
Full text
34
Diniyah, Nurud, Achmad Subagio, Riri Nur Lutfian Sari, Pradiska Gita Vindy, and Alif Ainur Rofiah. "Effect of Fermentation Time and Cassava Varieties on Water Content and the Yield of Starch from Modified Cassava Flour (MOCAF)." Indonesian Journal of Pharmaceutical Science and Technology 5, no. 2 (February 23, 2018): 71. http://dx.doi.org/10.24198/ijpst.v5i2.15094.
Full textAbstract:
MOCAF (modified cassava flour) is a high potential food product. This product can be used to replace wheat flour in the manufacture of various food products. However, there is no characterization of starch properties of MOCAF. The efforts to improve the quality of starch from cassava starch by fermentation process using a combination of enzymes and microbes from Lactic acid bacteria.The purpose of this research is to determine the influence of fermentation time to yield and moisture content. Single factor randomized block design with 3 (three) levels i.e fermentation time (0, 12, and 24 hours) with two group namely varieties of cassava Cimanggu and Kaspro. Cimanggu and Kaspro cassava varieties were used to compare the properties of starch due to different fermentation time (0, 12 and 24 hours) with triplicate. The results showed the yield and moisture content were affected by fermentation time. Average moisture content ranged from 13.3 to 13.8% with the starch yield is 38-59%. Application of starch MOCAF can be used for food, cosmetics, and medicines industry.Keywords : modified starch, cassava, fermentation, yield
35
Diniyah, Nurud, Achmad Subagio, Riri Nur Lutfian Sari, Pradiska Gita Vindy, and Alif Ainur Rofiah. "Effect of Fermentation Time and Cassava Varieties on Water Content and the Yield of Starch from Modified Cassava Flour (MOCAF)." Indonesian Journal of Pharmaceutical Science and Technology 5, no. 2 (February 23, 2018): 71. http://dx.doi.org/10.24198/ijpst.v5i3.15094.
Full textAbstract:
MOCAF (modified cassava flour) is a high potential food product. This product can be used to replace wheat flour in the manufacture of various food products. However, there is no characterization of starch properties of MOCAF. The efforts to improve the quality of starch from cassava starch by fermentation process using a combination of enzymes and microbes from Lactic acid bacteria.The purpose of this research is to determine the influence of fermentation time to yield and moisture content. Single factor randomized block design with 3 (three) levels i.e fermentation time (0, 12, and 24 hours) with two group namely varieties of cassava Cimanggu and Kaspro. Cimanggu and Kaspro cassava varieties were used to compare the properties of starch due to different fermentation time (0, 12 and 24 hours) with triplicate. The results showed the yield and moisture content were affected by fermentation time. Average moisture content ranged from 13.3 to 13.8% with the starch yield is 38-59%. Application of starch MOCAF can be used for food, cosmetics, and medicines industry.Keywords : modified starch, cassava, fermentation, yield
36
Oyadiran, TF, and JA Osakwe. "Effect of African cassava mosaic disease on morphological characteristics of cassava, Manihot esculenta (Crantz)." Journal of Agriculture, Forestry and the Social Sciences 11, no. 2 (February 18, 2015): 258–65. http://dx.doi.org/10.4314/joafss.v11i2.30.
Full textAbstract:
Field trials were conducted with 10 improved clones of cassava to study the effect of ACMD on their morphological characteristics. The clones used were: 97 / 4763, 97/2205, 91/02324, 98/0505, M98/0068, 96/1089A, 96/1632, M98/0040, 99/2123 and 97/0162. The parameters measured were plant height, leaf area, number of branches and petiole length. The research revealed differences within the clones for the parameters studied, these differences seemed to be mainly genetic, as they were not positively correlated to the disease incidence and severity. Based on the findings in this research the following recommendations were made. On the basis of their branching pattern, highly branched clones 97 / 2205, 97/4763 and 98 /0505 are recommended for selection. The heavy branches bear a lot of leaves or produce a thick canopy which helps to reduce the need for weeding, and also reduce the effect of loss of leaves that occur due to disease incidence. However, for industrial / mechanized agriculture, clones that are less branched should be selected as they are easier to harvest mechanically. Though there is disadvantage with their small leaf areas; the crops would have to be highly resistant to fungal attack which tends to cause leaf drop that will reduce leaf material for food / starch production (examples of less branching clones are, M98 / 0068, 96/1632,91/02324).Key Word: African Cassava Mosaic Disease (ACMD), Cassava Mosaic Virus.(CMV)
37
Yi, Fu Jing, Jono M. Munandar, and Abdul Kohar Irwanto. "Analisis Daya Saing dan Strategi Ekspor Singkong Olahan Indonesia ke China." Jurnal Manajemen dan Organisasi 9, no. 2 (May 16, 2019): 91–101. http://dx.doi.org/10.29244/jmo.v9i2.26093.
Full textAbstract:
Cassava (Manihot esculenta Crantz) is one of the export commodities from food crops sector and has many potencies to be developed. Indonesia is one of the top-10 biggest countries that can produced cassava for the world. This research aimed to 1) identify the competitiveness rate of Indonesian processed cassava export to China as the destination country, 2) identify the internal and external factors of export of Indonesian processed cassava to China, and 3) identify the strategies that can be used to improve the export competitiveness of processed cassava to China. Revealed Comparative Advantage (RCA), was implemented to determinded the competitiveness rate of Indonesian processed cassava. Indonesian processed cassava in China’s export market for 5 years period from 2012 to 2016 has an average RCA index less than 1. This shows that during the whole year period, Indonesian processed cassava has weak comparative advantage, and also has a fairly low competitiveness in the China market. From that result, strategies to improve the competitiveness of cassava sales both from export and import can be done by using SWOT analysis. The results of the SWOT analysis can generate the alternative strategies through AHP analysis. The integration of internal and external factors needs to be done as a strategy of market penetration of processed cassava of Indonesia. Strategic alternatives that become the main priority in the effort to increase the export competitiveness of Indonesian processed cassava are farmers with starch products and technology adoption to increase the fulfillment of export quantity of processed cassava.
38
Oruonye ED, Ahmed YM, and Joseph MOruonye ED. "Cassava value chain and food security issues in Nigeria: A Case Study of IFAD-VCDP Intervention in Taraba State." GSC Advanced Research and Reviews 6, no. 3 (March 30, 2021): 019–28. http://dx.doi.org/10.30574/gscarr.2021.6.3.0029.
Full textAbstract:
Nigeria is the largest cassava producing country in the world. Taraba state is one of the top 5 leading producers of cassava in Nigeria. Despite its large scale production of the crop, most existing literatures covers cassava production in the southern forest belt of the country, with little or not much on cassava production in Taraba State. It is against this background that the study examines cassava value chain and food security issues in Nigeria using the case of International Fund for Agricultural Development (IFAD) value chain development programme (VCDP) intervention in Taraba State Nigeria. Cassava is generally produced as food crop and industrial raw material for starch, high quality cassava floor, ethanol, cassava chips and pellets. A number of constraints in the cassava value chain emerged which were not initially foreseen. An innovation fund was approved in 2012 to allow the programme to respond to these challenges. Value addition to local cassava is essential, to reduce the bulkiness of fresh tuber, minimize post-harvest loses, increase shelf life, stabilize product prices and facilitate easy transportation from farm to local or urban markets. The data for this study were generated through secondary (desk) research and archival materials. The findings of the study reveals that IFAD-VCDP intervention only covers 5 LGAs in Taraba State (Takum, Gassol, Wukari, Ardo-kola and Karim-Lamido LGAs). Towards the end of the year 2020, 3 additional LGAs were added which include Bali, Jalingo and Donga LGA. The programme was able to carry out sensitization of stakeholders and training of about 30 leaders of farmer organizations (FOs) in each of the selected LGAs. The programme trained farmers on how to develop appropriate and usable business plan, financial management and record keeping systems. About 25 participating farmer groups were able to access credit from financial institutions, 24 groups received inputs in cassava production. Some of the challenges include inadequate funding, lack of adequate support to the marketing component, inadequate clean water and lack of improved mechanized cassava processing equipment. Based on the findings, the study recommended increase support for cassava marketers, financial linkages and establishment of more cassava processing centres.
39
Mwizerwa, Herve, George Ooko Abong, Michael Okoth, Martin Ongol, Calvin Onyango, and Pushparajah Thavarajah. "Effect of Resistant Cassava Starch on Quality Parameters and Sensory Attributes of Yoghurt." Current Research in Nutrition and Food Science Journal 5, no. 3 (December 4, 2017): 353–67. http://dx.doi.org/10.12944/crnfsj.5.3.21.
Full textAbstract:
Resistant starch is known to impart a number of health benefits to consumers. It is therefore desirable to increase the content of resistant starch in popular foods such as yoghurt. The current research investigated the effect of cassava resistant starch synthesized by heat-moisture treatment of starch from I92/0057 cassava variety on physico-chemical properties and sensory attributes of yoghurt. Cassava starch rich in resistant starch was incorporated into yoghurt in the proportions of 0, 0.1%, 0.5% and 1%. Corn starch (0.6%) was used as control. Yoghurt was stored at 4oC for 21 days and the effect of starch modification on resistant starch content, viscosity, syneresis, total solids, acidity, lactic acid bacteria count and sensory properties were determined on weekly basis. Applying cassava starch rich in resistant starch into yoghurt in the proportions of 0.5% and 1% had significantly higher (p≤0.05) resistant starch content of yoghurt reaching 3.40 g/100 g and 5.58 g/100 g on day one and 1.92 g/100 g and 4.47 g/100 g on day 21, respectively. There was a significant correlation (p≤0.05) between resistant starch concentration and the physico-chemical properties of yoghurt. Yoghurt treated with 1% resistant starch enriched cassava starch had the highest viscosity during cold storage which was determined as 2721.5 mPa s, mPa s, 2650.0 mPa s and 1034.5 mPa s at day 1, day 7, day 14 and day 21 respectively and it had the least syneresis (22.25%). Addition of cassava starch rich in resistant starch significantly increased (p≤0.05) the total solids content of yoghurt but did not significantly (P>0.05) change the sensory properties of yoghurt. The application of 1% of resistant starch enriched cassava starch as yoghurt thickener produces significant quantity of resistant starch in yoghurt with acceptable sensory and physico-chemical properties.
40
Demiate, Ivo Mottin, and Valesca Kotovicz. "Cassava starch in the Brazilian food industry." Ciência e Tecnologia de Alimentos 31, no. 2 (June 2011): 388–97. http://dx.doi.org/10.1590/s0101-20612011000200017.
Full text
41
Lansche, Jens, Sebastian Awiszus, Sajid Latif, and Joachim Müller. "Potential of Biogas Production from Processing Residues to Reduce Environmental Impacts from Cassava Starch and Crisp Production—A Case Study from Malaysia." Applied Sciences 10, no. 8 (April 24, 2020): 2975. http://dx.doi.org/10.3390/app10082975.
Full textAbstract:
The cultivation of cassava (Manihot esculenta) is widely spread in a variety of tropical countries with an estimated annual production of 291.9 million tons. The crop is the most important source of carbohydrates in producing countries. In Malaysia, cassava is mainly cultivated for starch production. Despite the economic and nutritional importance of cassava, there is only limited knowledge available regarding the overall environmental impacts of cassava starch production or the production of alternative food products like cassava crisps. This study presents an environmental assessment of different scenarios of cassava production and processing by a life cycle assessment (LCA) approach. The results indicate that the environmental impacts of cassava-based products can be reduced considerably with the utilization of processing residues for anaerobic digestion if the resulting biogas is used for the production of electricity and heat. In the industrial scenario, the results indicate that the highest relative reductions are achieved for cumulated energy demand (CED), global warming potential (GWP) and deforestation (DEF) with −39%, −26% and −18%, respectively, while in the advanced scenario, environmental impacts for CED, GWP, ozone formation potential (OFP) and water stress index (WSI) can be reduced by more than 10% with −281%, −37%, −16% and −14%, respectively. The impacts for global warming potential found in this study are slightly higher compared to other studies that focused on the carbon footprint of starch production from cassava, while the savings due to biogas production are similar.
42
Indrastuti, Erning, Teti Estiasih, Elok Zubaidah, and Harijono. "Physicochemical Characteristics and In Vitro Starch Digestibility of Spontaneously Combined Submerged and Solid State Fermented Cassava (Manihot esculenta Crantz) Flour." Current Nutrition & Food Science 15, no. 7 (November 12, 2019): 725–34. http://dx.doi.org/10.2174/1573401314666180515112908.
Full textAbstract:
Background: High cyanide varieties of cassava must be detoxified before consumption. Several studies showed detoxification of cassava by slicing, submerged fermentation (soaking), solid state fermentation, and drying. One of traditional detoxification is combination of submerged and solid state fermentation and the effect of this processing on cyanide reduction and food properties has not been evaluation yet. Objective: This research studied the effect of solid state fermentation time on physicochemical, starch granule morphology, and in vitro starch digestibility of cassava flour from high cyanide varieties of Malang 4, Malang 6, and Sembung. Methods: Three varieties of high cyanide grated cassavas were soaked for 3 days in ratio of water to cassava 1:1. After draining for 1 hour, grated cassava was placed in a bamboo container and put in a humid place for 3-day solid state fermentation. Fermented grated cassavas were then dried, milled, and analyzed. Results: Solid state fermentation similarly affected cyanide reduction and characteristics of cassava flour for three high cyanide varieties. The detoxification process reduced cyanide to 89.70-93.42% and produced flour with a total cyanide of 8.25-10.89 mg HCN eq/kg dry matters, which is safe to consume. Fermentation decreased cyanide, starch content, titratable acidity, swelling power, and solubility; meanwhile pH, amylose content, water absorption, oil absorption, and in vitro starch digestibility increased in all three varieties studied. Submerged fermentation reduced the pH thus inhibiting the degradation of linamarin and cyanohydrin into free HCN. pH value was increased by solid state fermentation, from 4.43 to 6.90 that optimum for linamarin and cyanohydrin degradation into free HCN. The submerged and solid-state fermentation indeuce spontaneous microbial growth that affected chemical composition of cassava flour. The changes of structure and morphology of starch granules affected pasting properties, and Increased in vitro starch digestibility due to damaged granules. Conclusion: Solid-state fermentation reduced cyanide content of all three cassava varieties into the safe level for consumption, and aiso changed chemical, physical, and functional characteristics and starch digestibility of cassava flour.
43
Wang, Deguo, Yongzhen Wang, Kai Zhu, Lijia Shi, Meng Zhang, Jianghan Yu, and Yanhong Liu. "Detection of Cassava Component in Sweet Potato Noodles by Real-Time Loop-mediated Isothermal Amplification (Real-time LAMP) Method." Molecules 24, no. 11 (May 29, 2019): 2043. http://dx.doi.org/10.3390/molecules24112043.
Full textAbstract:
Sweet potato (Ipomoea batatas) noodles are a traditional Chinese food with a high nutritional value; however, starch adulteration is a big concern. The objective of this study was to develop a reliable method for the rapid detection of cassava (Manihot esculenta) components in sweet potato noodles to protect consumers from commercial adulteration. Five specific Loop-mediated Isothermal Amplification (LAMP) primers targeting the internal transcribed spacer (ITS) of cassava were designed, genomic DNA was extracted, the LAMP reaction system was optimized, and the specificity of the primers was verified with genomic DNA of cassava, Ipomoea batatas, Zea mays, and Solanum tuberosum; the detection limit was determined with a serial dilution of adulterated sweet potato starch with cassava starch, and the real-time LAMP method for the detection of the cassava-derived ingredient in sweet potato noodles was established. The results showed that the real-time LAMP method can accurately and specifically detect the cassava component in sweet potato noodles with a detection limit of 1%. Furthermore, the LAMP assay was validated using commercial sweet potato noodle samples, and results showed that 57.7% of sweet potato noodle products (30/52) from retail markets were adulterated with cassava starch in China. This study provides a promising solution for facilitating the surveillance of the commercial adulteration of sweet potato noodles from retail markets.
44
Saragih, Dewi Sartika, Dede Robiatul Adawiyah, and Fransisca Zakaria Rungkat. "Sterilisasi Komersial Cassava Chunk pada Kemasan Hermetis Standing Pouch dan Perubahan Sifat Fisikokimianya." Jurnal Ilmu Pertanian Indonesia 26, no. 2 (April 29, 2021): 184–91. http://dx.doi.org/10.18343/jipi.26.2.184.
Full textAbstract:
People’s lifestyles nowdays tend to want healthy-practical food that is strongly supported by a healthy diet. Cassava as whole food is considered as a healthy food and has the potential to become rice substitute but needs an appropriate technology to facilitate food serving. In this research, ready-to-eat cassava products then called "cassava chunk" were made by applying canning technology using retort pouch packaging. The achieved value of the heat adequacy (F0) is very important in the canning process to ensure food safety. Therefore, this study aimed to produce cassava chunk product as a whole food, optimize the size and amount of brine in the sterilization process, determine the F0 value after blanching and non-blanching treatments, as well as to analyze the chemical characteristics of fresh cassava and cassava chunk. The sterilization was done by using a pressure cooker with a specially designed basket using hermetic retort pouch packaging. The initial characterizations showed that fresh cassava had a pH of 6.70 and 0.9 aw at 24.6°C. The addition of 20% (b/v) 1% brine solution in the sterilization process with 3 x 2.5 cm cassava chunk was the most preferred by the panelists. The sterilization process with blanching treatment before being packaged reached an F0 of 3.43 minutes, which was safe to consume, and with non-blanching treatment before being packaged reached an F0 of 2.73 minutes. The proximate analysis of cassava chunk showed an increase in the water content from 60.89% to 68.44%, the starch content increased from 74.43% to 80.41%, the soluble dietary fiber decreased from 6.78% to 3.34%, but the fat content decreased from 1.54% to 0.65%. Meanwhile, ash, protein, and insoluble dietary fiber did not show any significant differences after the sterilization. Sterilization technology could produce ready-to-eat cassava chunk as a whole food and was acceptable by 45 organoleptic panelists.
Keywords: cassava chunk, whole food, proximate analysis, F0
45
Tongdeesoontorn, Wirongrong, Lisa J. Mauer, Sasitorn Wongruong, Pensiri Sriburi, and Pornchai Rachtanapun. "Physical and Antioxidant Properties of Cassava Starch–Carboxymethyl Cellulose Incorporated with Quercetin and TBHQ as Active Food Packaging." Polymers 12, no. 2 (February 7, 2020): 366. http://dx.doi.org/10.3390/polym12020366.
Full textAbstract:
Antioxidant integration has been advocated for in polymer films, to exert their antioxidative effects in active packaging. In this study, the new antioxidant food packaging made from cassava starch–carboxymethyl cellulose (CMC), which is biodegradable, edible and inexpensive, was developed. Their properties were determined and applied in food models for application. Antioxidants (quercetin and tertiary butylhydroquinone (TBHQ)) were added at various concentrations into cassava starch–carboxymethyl cellulose (CMC) (7:3 w/w) films containing glycerol (30 g/100 g starch–CMC) as a plasticizer. The effects of quercetin and TBHQ concentrations on the mechanical properties, solubility, antioxidative activity, and applications of the films were investigated. Addition of antioxidant improved tensile strength, but reduced elongation at break of the cassava starch–CMC film. Cassava starch–CMC films containing quercetin showed higher tensile strength, but lower elongation at break, compared to films with TBHQ. Increases in quercetin and TBHQ content decreased water solubility in the films. Both the total phenolic content and antioxidative activity (DPPH scavenging assay) still remained in films during storage time (30 days). In application, cassava starch–CMC film containing quercetin and TBHQ can retard the oxidation of lard (35–70 days) and delay the discoloration of pork.
46
Karri, Vasavi Rama, and Nirmala Nalluri. "Cassava: meeting the global protein need." Plant Science Today 3, no. 3 (August 30, 2016): 304. http://dx.doi.org/10.14719/pst.2016.3.3.249.
Full textAbstract:
Cassava (Manihot esculenta Crantz) is a nutty flavored, starch-tuber perennial woody shrub originated from tropical America belongs to Euphorbiaceae family of plants. After rice and maize, it is considered as the third largest source of carbohydrate food in the tropics and its sweet, chewy underground tuber is one of the popular edible root-vegetables. It is ranked as a 21st century crop, as it acknowledges to the universal economy trends and climatic changes. Currently, use of cassava leaves as a potential source of protein, vitamins and minerals was reviewed. The effect of malnutrition on health and development of people and its control by using cassava leaves as a protein rich source were briefly discussed. Cascade use of cassava leaves, in industrial applications like natural filler for potential reinforcement of polypropylene based composites was also presented. Although, cassava leaves are vital source of essential nutrients, their anti-nutrients and cyanogenic glucosides content limits their consumption, which can be overcome by the development of an efficient, simple and low-cost processing methods for protein extraction from cassava leaves. There are supporting evidences for efficacy of cassava leaf protein in reducing the effect of malnutrition by the intake of protein rich cassava leaves, fortified with various common food items. So consumption of cassava leaves enriched with high protein, vitamin and mineral contents with the development of suitable processing technology to remove anti-nutrients can be an alternative source to meet the global protein demand.
47
Omongo, Christopher A., Robert Kawuki, Antony C. Bellotti, Titus Alicai, Yona Baguma, MN Maruthi, Anton Bua, and John Colvin. "African Cassava Whitefly, Bemisia tabaci, Resistance in African and South American Cassava Genotypes." Journal of Integrative Agriculture 11, no. 2 (February 2012): 327–36. http://dx.doi.org/10.1016/s2095-3119(12)60017-3.
Full text
48
Walker, N. "Cassava and tallow in diets for growing pigs." Animal Science 40, no. 2 (April 1985): 345–50. http://dx.doi.org/10.1017/s0003356100025460.
Full textAbstract:
ABSTRACTIn two experiments 480 and 360 pigs were housed in groups of 10 and given diets containing different proportions of cassava between 35 and 87 kg live weight. The cassava contained 672, 34, 57 and 39 g/kg air dry matter of starch, crude fibre, total ash and insoluble ash respectively. The diets in the first experiment contained 0, 238, 475 or 713 kg cassava per t. In the second experiment the different levels of dietary cassava (0, 150, 300 or 450 kg cassava per t) were combined in a factorial design with different levels of tallow (0, 50 or 100 kg tallow per t). The pigs were given quantities of food calculated to give isoenergy intakes on the assumption that air-dry cassava contained 14·2 MJ digestible energy (DE) per kg. The feeding scale increased with time to give a maximum daily allowance of DE of 31·8 MJ per pig. Relative to each MJ of DE the calculated levels of lysine and of methionine plus cystine in the diets were 0·64 g and 0·39 g respectively.In both experiments, increasing levels of cassava resulted in significant reductions in growth rate but had no effect on the conversion of food to live weight or on carcass weight. In both experiments, the diets with the highest inclusions of cassava produced pigs with the thickest backfat. The effect was not significant in the second experiment but in the first experiment the differences were significant between diets with the highest and intermediate levels of cassava. There was a significant interaction between cassava and tallow on growth rate with the depression due to high levels of cassava being reduced when 100 kg tallow per t was included in the diet.The results of these growth experiments suggested that cassava of the type used here was of similar value to barley on an energy basis when used in diets based on barley and soya bean meals.
49
Coelho, Eduardo, Lina F. Ballesteros, Lucília Domingues, Mar Vilanova, and José A. Teixeira. "Production of a Distilled Spirit Using Cassava Flour as Raw Material: Chemical Characterization and Sensory Profile." Molecules 25, no. 14 (July 15, 2020): 3228. http://dx.doi.org/10.3390/molecules25143228.
Full textAbstract:
Cassava plays a key role in the food production and economies of several countries worldwide. Due to its starch content, alcoholic fermentation is a promising transformation process for adding value to cassava. However, most of the existing cassava beverages are from traditional origin, with the yields and quality often poorly known or controlled due to the use of artisanal production processes. This work aims at the application of easily implementable biotechnological tools for the production of cassava spirits, in order to add value to this raw material. Cassava flour was liquefied and saccharified using enzymatic cocktails, generating a fermentable broth with ~184 g L−1 of fermentable sugars. This was then fermented into an alcoholic product with ~10% ethanol by volume and distilled for spirit production. Cassava spirits with 40% ethanol by volume, with or without application of oak wood, were produced. For further valorization, volatile fractions of cassava spirits were characterized by gas chromatography–flame ionization detection (GC-FID) and GC–MS. These showed a predominance of yeast fermentation metabolites, complemented by wood extractives where oak chips were applied. Both produced spirits showed desirable sensory traits, receiving good acceptance by experienced tasters, demonstrating the feasibility of the proposed process to add value to cassava surplus.
50
Dahmer, Alice Maria, Aline Andressa Rigo, Eunice Valduga, Juliana Steffens, Clarice Steffens, and Mercedes Concordia Carrão-Panizzi. "Quality Characteristics of Rotative-type Biscuits Free of Gluten Prepared with Soya Flour and Cassava Starch." Current Nutrition & Food Science 16, no. 2 (February 14, 2020): 176–84. http://dx.doi.org/10.2174/1573401314666181107100912.
Full textAbstract:
Background: The objective of this work was to develop rotative-type biscuits, replacing wheat flour with alternative ingredients without gluten, made from soy flour and cassava starch. Methods: Three formulations with different concentrations of soy flour (9.28-18.55% m/m) and cassava starch (27.83-37.10% m/m) were made. The biscuit formulations were evaluated in relation to physical, chemical, microbiological and sensorial characteristics. Results: In the present study, the rotative-type biscuit formulations containing soy flour and cassava starch were elaborated without the wheat proteins, responsible for the formation of the gluten network, presented typical and desirable characteristics such as hardness and color, in addition to a good yield and increase in protein, minerals, lipids and fiber contents and with an acceptability greater than 70%. It is possible to add around 14-18% of soy flour and 27-32% of cassava starch, without affecting the technological characteristics and nutritional properties of the product. Conclusion: Rotative-type biscuits employ a simple processing technology and low cost, using soy flour and cassava starch and are alternatives to gluten-free products.