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Relevant bibliographies by topics / Cassava fermentation

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Journal articles
Dissertations / Theses
Book chapters
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Academic literature on the topic 'Cassava fermentation'

Author: Grafiati

Published: 3 June 2025

Last updated: 31 July 2025

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Journal articles on the topic "Cassava fermentation"

1

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 (2019): 725–34. http://dx.doi.org/10.2174/1573401314666180515112908.

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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 cy

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Ona, I. J., H. O. Agogo, and M. S. Iorungwa. "Production of Bioethanol from Cassava using Zymomonas mobilis: Effect of Temperature and Substrate concentration." NIGERIAN ANNALS OF PURE AND APPLIED SCIENCES 1 (March 14, 2019): 153–60. http://dx.doi.org/10.46912/napas.40.

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The production of ethanol from cassava flour using Zymomonas mobilis a gram negative bacterium was conducted at 30oC, 33oC, 35oC and 37oC. The fermentation reaction was also carried out at different substrate concentrations; 5% W/V, 7% W/V and 10% W/V. The microorganism Zymomonas mobilis was detected in palm wine, isolated and identified. It was found to be gram negative, oxidase negative, catalase positive, anaerobic and plump rods with an unusual width. Results obtained from the simultaneous saccharification and fermentation reactions carried out with Zymomonas mobilis showed that maximum th

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Diniyah, Nurud, Miyuki Iguchi, Mai Nanto, Tomoyuki Yoshino, and Achmad Subagio. "Dynamic Rheological, Thermal, and Structural Properties of Starch from Modified Cassava Flour (MOCAF) with Two Cultivars of Cassava." Industria: Jurnal Teknologi dan Manajemen Agroindustri 12, no. 1 (2023): 89–101. http://dx.doi.org/10.21776/ub.industria.2023.012.01.8.

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The objectives of this study were to investigate alteration in the starch properties of modified cassava flour from two different local cassava cultivars from Indonesia at different fermentation times, provide structural information for starch molecules, and characterize the dynamic rheological and thermal properties. Resistant starch, non-resistant starch, and total starch levels in the cassava cultivars were also evaluated. Changes in the starch properties of Cimanggu and Kaspro (local cultivars of cassavas from Indonesia) were compared following different fermentation times (0, 12, and 24 h

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Oliveira, Roselene Ferreira, Heron Oliveira dos Santos Lima, and Mirela Vanin dos Santos Lima. "Obtaining lactic acid by descontinuous fermentation using different fermentative media." Revista Brasileira de Pesquisa em Alimentos 1, no. 1 (2010): 11. http://dx.doi.org/10.14685/rebrapa.v1i1.2.

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<p>Lactic acid has multiple uses in several industries such as food, cereal derivates, beverage, cosmetic, chemical and pharmaceutical. Due to its wide applicability the process to obtain lactic acid is one of the most studied processes. The aim of this study was to produce lactic acid using fermentation of cassava meal (residue from cleaning the flour mill) and cassava starch (amilacious fractions of tuberous root raw materials) previously hydrolyzed and supplemented. The fermentation of both cassava meal and cassava starch was carried out using a solution at 18% (m/v), previously hydro

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Koten, Bernadete Barek. "Perubahan Anti Nutrisi pada Silase Buah Semu Jambu Mete sebagai Pakan dengan menggunakan Berbagai Aras Tepung Gaplek dan Lama Pemeraman (Change of Antinutritive Value of Chestnut Fruit (Anacardium occidentale) Silage in Combination with Various Level of." Buletin Peternakan 34, no. 2 (2012): 82. http://dx.doi.org/10.21059/buletinpeternak.v34i2.93.

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<p>The objective of this experiment was to evaluate antinutritive value of chestnut fruit silage in combination with various level of cassava meal addition and time of fermentation. The study was conducted for 8 month at Ratulodong<br />countryside, district of Tanjung Bunga and at Nutrition and Fodder Laboratory. This experiment was conducted in 2 treatment factors with 3 replication. The first factor was various level of cassava meal e.i. 0, 3, 6, and 9%, and the<br />second factor was time of fermentation e.i. 20, 40, and 60 days. The result showed that silage technonogy w

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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 (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]Â and native cassava starch reside in the expansion property. Understanding the transformation of physico-chemical proper

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C., Onuguh I., Ikhuoria E. U., and Obibuzo J. U. "Comparative Studies On Bioethanol Production From Some Starch Based Agricultural Waste Peels." International Journal of Research In Science & Engineering, no. 21 (January 22, 2022): 7–12. http://dx.doi.org/10.55529/ijrise.21.7.12.

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The potential of some starch-based agricultural waste peels (cassava peels, yam peels and potato peels) for bioethanol production was investigated. They were pretreated with physico-chemical agents before being hydrolyzed using cellulase enzymes from the Trichoderma ressei micro-organism. Using co-cultures of Saccharomyces cerevisiae and Pichia stipitis fermentative yeasts, the different hydrolysates were fermented to bioethanol. The bioethanol yields of separate hydrolysis and co-fermentation (SHCF) and simultaneous saccharification and co-fermentation (SSCF) fermentative procedures were eval

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C., Onuguh I., Ikhuoria E. U., and Obibuzo J. U. "Comparative Studies on Bioethanol Production from Some Starch Based Agricultural Waste Peels." June-July 2022, no. 24 (July 29, 2022): 1–6. http://dx.doi.org/10.55529/jmc24.1.6.

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The potential of some starch-based agricultural waste peels (cassava peels, yam peels and potato peels) for bioethanol production was investigated. They were pretreated with physico-chemical agents before being hydrolyzed using cellulase enzymes from the Trichoderma ressei micro-organism. Using co-cultures of Saccharomyces cerevisiae and Pichia stipitis fermentative yeasts, the different hydrolysates were fermented to bioethanol. The bioethanol yields of separate hydrolysis and co-fermentation (SHCF) and simultaneous saccharification and co-fermentation (SSCF) fermentative procedures were eval

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Hisanak Fauziyah, Siti Aqilah, Alyaa Andriani Haniifah, Bunga Novia Ramadhan, et al. "Implementation of Fuzzy Logic in Temperature and Fermentation Time Control Systemon Alcohol Content of Cassava Tape Product." Journal of Applied Science, Technology & Humanities 2, no. 1 (2025): 119–35. https://doi.org/10.62535/2mzdar32.

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The fermentation process of cassava tape involves complex biochemical reactions and requires careful attention to various factors. Temperature and fermentation time are crucial parameters that significantly affect the final quality of cassava tape. Along with the development of artificial intelligence (AI), the fermentation process can be controlled and monitored more precisely, thereby increasing the efficiency and consistency of the final product. This study aims to determine the Mamdani fuzzy logic approach in the temperature control system and fermentation duration in the cassava tape prod

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Liu, Hui, Lin Xie, Yin Guang Chen, and Qi Zhou. "VFAs Production Potential of Brewery Industry Wastewater and Starch Wastewater." Advanced Materials Research 777 (September 2013): 225–31. http://dx.doi.org/10.4028/www.scientific.net/amr.777.225.

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The volatile fatty acids (VFAs) are kinds of effective external carbon source for enhanced biological nutrients removal. Volatile fatty acids (VFAs) production from anaerobic fermentation from cassava stillage (CS) wastewater, starch wastewater (SW) and the yellow wine wastewater (YWW) was conducted in batch tests. The VFAs production potential and the characteristics of the fermentative liquid were compared and discussed. Experimental results indicated that the cassava stillage wastewater and the starch wastewater were preferable feed for anaerobic VFAs fermentation. Acetic acid, propionic ac

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Dissertations / Theses on the topic "Cassava fermentation"

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Muzanila, Yasinta C. "Processing of cassava, residual cyanogens and mycotoxin content tradionally processed cassava products." Thesis, University of Reading, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.263048.

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Adang, Arief. "Tape ketela (Indonesian fermented cooked cassava) fermentation." Thesis, University of Reading, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.302960.

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Choo, Bee Khim. "Mechanisms of cyanogen reduction during fermentation of cassava." Thesis, University of Nottingham, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.298989.

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Anyogu, Amarachukwu. "Some aspects of survival of Salmonella during lactic fermentation of cassava." Thesis, London Metropolitan University, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.542793.

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Awamaria, Brigitte. "Developing starter cultures for the optimisation of cassava (Manihot esculenta Crantz)fermentation." Thesis, London Metropolitan University, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.536719.

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Odoch, Martin. "Hydrolysis of cassava cell walls through alkaline treatment and fermentation with alkaliphilic bacteria." Thesis, University of Pretoria, 2017. http://hdl.handle.net/2263/65933.

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Efficient processing of cassava roots by wet milling requires overcoming challenges associated with disaggregation of the starch-containing parenchyma cells. These cells entrap starch granules and hinder their release during wet milling. Steeping of ground cassava in 0.75% (w/v) NaOH in combination with wet milling was investigated to determine whether and how dilute NaOH modifies cassava cell walls. Gas chromatography (GC) data of cell wall constituent sugar composition and Fourier transform infrared (FTIR) data showed that NaOH steeping caused solubilisation of the cell wall pectin fraction.

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Escobar, Salamanca Andrés Felipe. "Démarche intégrée pour l’identification de mécanismes et d'opérations unitaires déterminants de la qualité du gari." Thesis, Montpellier, 2018. http://www.theses.fr/2018MONTG082.

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Le procédé de transformation des racines de manioc en gari reste la plupart du temps artisanal et dépendant du savoir-faire des opératrices. Étant constitué d’une suite d’opérations unitaires (râpage, fermentation/pressage, tamisage et cuisson), il est nécessaire de déterminer les opérations-clefs déterminantes de la qualité du produit. Ainsi, dans ce travail, le procédé a été analysé dans sa continuité au travers du suivi de réponses biochimiques, granulométriques et hydro-texturales du produit durant sa transformation. L’objectif du travail de thèse a été dans un premier temps de développer

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Sukanya, Kamphayae. "Utilization and development of liquid brewer’s yeast mixed with cassava pulp for cattle feed." Kyoto University, 2017. http://hdl.handle.net/2433/225320.

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Knight, James Jr. "COMMERCIALIZATION OF A METHOD FOR THE PREPARATION OF GLUCOSE SYRUP FROM WHOLE CASSAVA FOR USE AS A FIXED CARBON SOURCE FOR THE FERMENTATIVE PRODUCTION OF ALGAL OIL." Case Western Reserve University School of Graduate Studies / OhioLINK, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=case1291333498.

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Eduardo, Mariana de Paula. "Hidrólise enzimática de mandioca e puba para a obtenção de xarope de maltose." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-07042003-142026/.

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Atualmente o consumo de xarope de maltose vem crescendo devido ao seu uso em cervejarias e está substituindo progressivamente os adjuntos amiláceos. O xarope de maltose é, tradicionalmente, produzido por meio da hidrólise ácida e/ou enzimática de amido ou flocos de milho. Este trabalho teve como objetivo analisar a possibilidade de obtenção de maltose a partir de outras matérias-primas amiláceas como a mandioca e a puba (produto derivado da fermentação da mandioca) pela ação da a-amilase bacteriana e da a-amilase fúngica sem que fosse necessária a extração do amido. Amostras de mandioca e puba

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Book chapters on the topic "Cassava fermentation"

1

Behera, Sudhanshu S., and Ramesh C. Ray. "Microbial Linamarase in Cassava Fermentation." In Microbial Enzyme Technology in Food Applications. CRC Press, 2017. http://dx.doi.org/10.1201/9781315368405-21.

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Senez, J. C. "Cassava protein enrichment by solid state fermentation." In Advances in Solid State Fermentation. Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-017-0661-2_1.

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Barbosa, M. C. S., C. R. Soccol, B. Marin, M. L. Todeschini, T. Tonial, and V. Flores. "Prospect for production of Pleurotus sajor — caju from cassava fibrous waste." In Advances in Solid State Fermentation. Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-017-0661-2_42.

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Hong, Kui, Yan Ma, and Meiqiu Li. "Solid-State Fermentation of Phytase from Cassava Dregs." In Twenty-Second Symposium on Biotechnology for Fuels and Chemicals. Humana Press, 2001. http://dx.doi.org/10.1007/978-1-4612-0217-2_65.

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Beux, M. R., C. R. Soccol, B. Marin, T. Tonial, and S. Roussos. "Cultivation of Lentinula edodes on mixture of cassava bagasse and sugarcane bagasse." In Advances in Solid State Fermentation. Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-017-0661-2_41.

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Raimbault, M., and C. Ramirez Toro. "Growth of Rhizopus sp. on ungelatinized cassava flour in solid state fermentation for protein enrichment." In Advances in Solid State Fermentation. Springer Netherlands, 1997. http://dx.doi.org/10.1007/978-94-017-0661-2_14.

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Hariharan, Harikrishnan, Elizabeth Nirupa Joshy, Kavya Sajeevan, and Krishnasree Moneyraj. "Bioethanol Production from Sweet Potato and Cassava by Simultaneous Saccharification and Fermentation." In Springer Proceedings in Energy. Springer Singapore, 2020. http://dx.doi.org/10.1007/978-981-15-4638-9_2.

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Hasanah, Miftahul, Kusmartono Kusmartono, Mashudi Mashudi, and Poespitasari Hazanah Ndaru. "The Effect of Using Different Levels of Cassava Flour and Cassava Wastes on Dry Matter and Organic Matter Degradation and Rumen Fermentation Products in Vitro of Cassava-Based Concentrates." In Advances in Biological Sciences Research. Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-116-6_10.

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Martgrita, Merry Meryam, Roga Florida Kembaren, Herti Novalia Hutapea, Ivana Sitepu, and Evy Enjelina Simanjuntak. "Amylase Production by Rhizopus oryzae Using Solid State Fermentation with Cassava Solid Waste as Substrate." In Proceedings of the 4th International Conference on Life Sciences and Biotechnology (ICOLIB 2021). Atlantis Press International BV, 2022. http://dx.doi.org/10.2991/978-94-6463-062-6_25.

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Frediansyah, Andri. "Microbial Fermentation as Means of Improving Cassava Production in Indonesia." In Cassava. InTech, 2018. http://dx.doi.org/10.5772/intechopen.71966.

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Conference papers on the topic "Cassava fermentation"

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Aprilia, Ely, Deny Arief, Irvan Budiawan, Sasfan A. W., Estiyanti Ekawati, and Suprijadi. "Temperature and humidity characteristic of cassava fermentation process: A preliminary study for air controlled treatment for cassava fermentation process." In 2013 3rd International Conference on Instrumentation, Communications, Information Technology, and Biomedical Engineering (ICICI-BME). IEEE, 2013. http://dx.doi.org/10.1109/icici-bme.2013.6698511.

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Tan Yong, Liu Sixin, Xiong Haibo, Li Kaimian, and Li Congfa. "Process optimization for high gravity ethanol fermentation of cassava flour." In Environment (ICMREE). IEEE, 2011. http://dx.doi.org/10.1109/icmree.2011.5930820.

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Kresnowati, M. T. A. P., Listianingrum, Ahmad Zaenudin, and Kharisrama Trihatmoko. "The effect of microbial starter composition on cassava chips fermentation for the production of fermented cassava flour." In INTERNATIONAL CONFERENCE OF CHEMICAL AND MATERIAL ENGINEERING (ICCME) 2015: Green Technology for Sustainable Chemical Products and Processes. AIP Publishing LLC, 2015. http://dx.doi.org/10.1063/1.4938287.

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Li, Ping, Hong-tu Chen, and Ming-jun Zhu. "Ethanol fermentation from cassava pulp by a novel sequential co-culture." In Environment (ICMREE). IEEE, 2011. http://dx.doi.org/10.1109/icmree.2011.5930842.

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Mulyono, ALI, Kevin Andika, and Sri Sukaryani. "The Effect of Incubation Time on Fermentation of Cassava Bagasse by Trichoderma Mutant." In International Conference on Applied Science and Engineering (ICASE 2018). Atlantis Press, 2018. http://dx.doi.org/10.2991/icase-18.2018.21.

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Tien, Hai M., Kien A. Le, An T. Tran, and Phung K. Le. "Effect of fermentation conditions on biohydrogen production from cassava starch by anaerobic mixed cultures." In PROCEEDINGS OF THE 3RD AUN/SEED-NET REGIONAL CONFERENCE ON ENERGY ENGINEERING AND THE 7TH INTERNATIONAL CONFERENCE ON THERMOFLUIDS (RCEnE/THERMOFLUID 2015). Author(s), 2016. http://dx.doi.org/10.1063/1.4949310.

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Frediansyah, Andri, and Muhamad Kurniadi. "Michaelis kinetic analysis of extracellular cellulase and amylase excreted by Lactobacillus plantarum during cassava fermentation." In INTERNATIONAL CONFERENCE ON ENGINEERING, SCIENCE AND NANOTECHNOLOGY 2016 (ICESNANO 2016). Author(s), 2017. http://dx.doi.org/10.1063/1.4968364.

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Pramudita, Brahmantya Aji, Ragil Catur Nugroho, Porman Pangaribuan, and Prisma Megantoro. "Temperature monitoring and controlling system of Cassava fermentation room based on the internet of things." In PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON ADVANCED TECHNOLOGY AND MULTIDISCIPLINE (ICATAM) 2021: “Advanced Technology and Multidisciplinary Prospective Towards Bright Future” Faculty of Advanced Technology and Multidiscipline. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0119442.

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Ramadhan, Rizky, Idat Galih Permana, Anuraga Jayanegara, Muhamad Nasir Rofiq, and Dimar Sari Wahyuni. "Supplementation effectivity of cassava and Indigofera zollingeriana leaves extraction on rumen fermentation system of in vitro." In INTERNATIONAL CONFERENCE ON BIOLOGY AND APPLIED SCIENCE (ICOBAS). AIP Publishing, 2019. http://dx.doi.org/10.1063/1.5115730.

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"The potentials as animal feeds of the residues of cassava pulp after fermentation by non-conventional yeasts." In Innovation and Application of Animal Vaccines and Health-Promotion Feed Additives for Antibiotic-Free Era in Livestock Industry. Food and Fertilizer Technology Center for the Asian and Pacific Region, 2021. http://dx.doi.org/10.56669/curh7795.

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Reports on the topic "Cassava fermentation"

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Akaracharanya, Ancharada. Ethanol productivity optimization by molasses-cassava waste pulp mixture fermentation. Chulalongkorn University, 2016. https://doi.org/10.58837/chula.res.2016.31.

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Molasses was co-fermented with cassava waste pulp (CWP) hydrolysate to ethanol by Saccharomyces cerevisiae TISTR 5606 (SC 90) for economic optimization. The optimal condition found for ethanol production from the mixture of molasses and CWP-enzymatic hydrolysate (molasses/CWP-EH) was 245 g/l initial total sugar supplemented with 8g/l KH2PO4 when fermented for 48 h at 30 °C under an oxygen limited condition with agitation at 100 rpm, to give an ethanol of 70.60 g/L (0.31 g ethanol/g total sugar). The molasses/CWP-EH containing cassava tuber fiber (CTF, solid residue of CWP after enzymatic hydro

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