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Journal articles on the topic 'Cassava flour'
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1
Eduardo, Maria, Ulf Svanberg, Jorge Oliveira, and Lilia Ahrné. "Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types." International Journal of Food Science 2013 (2013): 1–10. http://dx.doi.org/10.1155/2013/305407.
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Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented) on composite cassava-wheat-maize bread quality containing cassava levels from 20 to 40% (w/w) was evaluated in combination with high-methylated pectin (HM-pectin) added at levels of 1 to 3% (w/w) according to a full factorial design. Addition of pectin to cassava flour made it possible to bake bread with acceptable bread quality even at concentration as high as 40%. In addition to cassava concentration, the type of cassava flour had the biggest effect on bread quality. With high level of cassava, bread with roasted cassava had a higher volume compared with sun-dried and fermented. The pectin level had a significant effect on improving the volume in high level roasted cassava bread. Crumb firmness similar to wheat bread could be obtained with sun-dried and roasted cassava flours. Roasted cassava bread was the only bread with crust colour similar to wheat bread.
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Wijaya, Jovan, Muhammad Reza Andhika Damascena, Charina Yovika Firstianing Tyas, and Vincentia Ananda Arum P. "Sosialisasi Pemanfaatan Ketela Sebagai Bahan Dasar Nugget untuk Ibu Rumah Tangga Dusun Jebug Kabupaten Banjarnegara." PATRIA 1, no. 1 (March 8, 2019): 26. http://dx.doi.org/10.24167/patria.v1i1.1915.
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Cassava or Manihot esculenta is one of agricultural potential in Dusun Jebug. Usually, harvested cassava is being sold directly to the market or consumed themselves by steaming it first. This phenomenon shows that despite cassava’s high production rate, Dusun Jebug hasn’t process it to its maximum potential resulting the low economic value in said cassava. Which is why innovation in cassava based food product is needed, one of which is making it into nugget. The steps to make cassava nuggets are: (1) steam the cassavas until it become tender, (2) crush the steamed cassava until the surface become smooth, (3) Mix it with butter, water and flour, (4) Stir until the mixture is formed, (5) shape the dough and fill the filler, (6) coat it with flour mixture, (7) mix with bread crumps and, (8) Fry it. Cassava nugget can increase the economic value of cassava and increase the cassava development in Dusun Jebug.
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Nilusha, R. A. T., J. M. J. K. Jayasinghe, O. D. A. N. Perera, P. I. P. Perera, and C. V. L. Jayasinghe. "Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties." International Journal of Food Science 2021 (December 8, 2021): 1–13. http://dx.doi.org/10.1155/2021/6064545.
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Cassava flour has a high potential to contribute as a raw material in the food industry. This study was aimed at characterizing flours from Sri Lankan cassava varieties with a view to explore the potential in food applications. Flours prepared from five cassava varieties, namely, Kirikawadi, MU51, Swarna, Shani, and Suranimala, were analyzed for proximate composition and physicochemical, functional, and antioxidant properties using standard methods. Flours from tested cassava varieties contained <1% crude fat and <2% crude protein. Flour from MU51 contained the highest amount of HCN (48.05 mg/kg) while flour from Suranimala contained the lowest (4.85 mg/kg). Total starch and amylose contents of flours were significantly lower ( p < 0.05 ) than those of commercial wheat flour. Flour from Suranimala contained approximately similar amylopectin content as commercial wheat flour. Water absorption capacity, oil absorption capacity, water solubility index, swelling power, emulsion activity, and emulsion stability of flours from five cassava varieties were significantly higher ( p < 0.05 ) than those of commercial wheat flour. Swarna was identified as the richest source of phenolic compounds (4.44 mmol GAE/100 g dry weight) among the five varieties. Results showed the promising application potential of flours from these five cassava varieties in different food applications such as weaning foods, bakery foods, and edible films.
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Masamba, K., and H. Jinazali. "Effect of cassava flour processing methods and substitution level on proximate composition, sensory characteristics and overall acceptability of bread made from wheat- cassava flour blends." African Journal of Food, Agriculture, Nutrition and Development 14, no. 66 (November 19, 2014): 9390–403. http://dx.doi.org/10.18697/ajfand.66.13295.
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The consumption of bread is globally increasing. However, due to increased costs associated with production of bread from 100% wheat flour especially in developing countries, other cereal based flours are now being blended with wheat flour to produce bread. This study was carried out to assess the effect of using two differently processed cassava flour (fermented and unfermented) and substitution level on proximate composition, sensory characteristics and overall acceptability of bread made from wheat-cassava flour blends. Bread was made using wheat flour incorporated in fermented and unfermented cassava flour at the ratios of 100:0, 90:10 and 80:20 for wheat: cassava flour, respectively and baked using a Morphy Richards (serial number 20076019) bread maker. The results showed that both the cassava flour and cassava flour substitution levels significantly affected (p<0.05) proximate composition, sensory characteristics and overall acceptability of the bread. Regardless of flour type, increased cassava flour substitution progressively decreased the crude protein and fat contents while the ash content was increased. The trend in significant differences as a reflection of the effect of cassava flour type and substitution level for the bread sensory characteristics was not consistent. Bread made from the 100% wheat flour was not significantly different from breads made from the following cassava flour type and substitution levels: 10% fermented cassava flour, 10% unfermented flour and 20% unfermented cassava flour in colour, texture, aroma and taste. Significant differences were observed between bread made from the 100% wheat flour and breads from the following cassava type and substitution levels: 20% fermented cassava flour, 10% and 20% unfermented cassava flour in colour, texture, aroma and taste. Overall acceptability and index to volume were both significantly affected by the cassava flour type and substitution levels. In conclusion, cassava flour substitution levels in wheat-cassava flour blends for bread making should not exceed 10% regardless of how the cassava flour has been processed to ensure bread with improved proximate composition and acceptable sensory attributes.
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Aristizabal Galvis, Johanna Alejandra, José Alberto García Agredo, and Bernardo Ospina Patiño. "Refined cassava flour in bread making: a review." Ingeniería e Investigación 37, no. 1 (January 1, 2017): 25. http://dx.doi.org/10.15446/ing.investig.v37n1.57306.
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Different studies have developed a variety of breads using cassava flour, with similar characteristics to wheat flour breads. The use of cassava flour in bread making is a convenient alternative for promoting the use of a local crop as well as reducing imports of wheat flour, promoting the production of high quality cassava flour, offering a gluten-free product and developing biofortified and fortified foods. Although the substitution level of cassava flour is limited, in some products, the incorporation of additives or flours from other crops improve the nutritional value and breadmaking quality of the baked foods. Several limitations have hindered the success of initiatives to promote, in some cassava producing countries, the intensive use cassava flour in bread making. Among these include the costs and efficiency of processing technologies, standards of the quality of cassava flour and lack of favorable policies. Further studies about bioavailability and retention of nutrients on baked foods and evaluation on the effects of processing cassava flour in relation to increasing the resistance starch are required to provide scientific evident for the health benefits of this flour.
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Awolu, Olugbenga Olufemi, and Grace Funmilayo Oseyemi. "Physicochemical and Rheological Properties of Optimised Cocoyam-Based Composite Flour Comprising Cassava Starch." Acta Universitatis Cibiniensis. Series E: Food Technology 20, no. 2 (December 1, 2016): 65–84. http://dx.doi.org/10.1515/aucft-2016-0016.
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Abstract Composite flour comprising cocoyam (Colocassia esculenta), bambara groundnut and cassava starch was produced. The proximate and minerals compositions and functional properties were optimized using optimal mixture design of response surface methodology. The antinutritional, pasting and farinograph analyses of the optimum blends were evaluated. Bambara groundnut improved protein, fibre, ash and minerals contents; cassava starch improved swelling capacity, least gelation and pasting characteristics. The optimum blends CBC1 (70% cocoyam flour, 18.33% bambara groundnut flour, 11.67% cassava starch) and CBC2 (69.17% cocoyam flour, 16.67% bambara groundnut flour, 14.17% cassava starch). were comparable to wheat–based flour samples (60% wheat, 30% cocoyam, 10% bambara groundnut flours) and (72% wheat, 19% cocoyam, 9% bambara groundnut flours) in terms of pasting and farinograph analyses.
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Ugwu, B. O., and U. J. Ukpabi. "Potential of Soy-Cassava Flour Processing to Sustain Increasing Cassava Production in Nigeria." Outlook on Agriculture 31, no. 2 (June 2002): 129–33. http://dx.doi.org/10.5367/000000002101293976.
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Cassava production is increasing in Nigeria and needs to be sustained. One way of achieving this is to process cassava into high-grade products with positive and high-value elasticity of demand. Soy-cassava flour, a blend of cassava and soy bean flours, was produced and tested for consumer acceptability and economic viability. The results showed that the soy-cassava flour, with 16% protein, compared favourably with gari and cassava flour as food material for the preparation of fufu (the popular local cassava food product). Its production was profitable, with a pre-tax profit of close to N5,000 (equivalent to US$62.5 at a rate of US$1 = N80) per tonne. There are clear prospects for large-scale production and marketing of soy-cassava flour in Nigeria. This would establish a large market for cassava roots, since it takes over 2.5 tonnes of cassava root to produce one tonne of soy-cassava flour. Widespread production of this cassava-based, high-grade product can therefore contribute significantly towards sustaining the increasing trend in cassava production in Nigeria.
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Dankwa, Rita, Heikki Aisala, Eugenie Kayitesi, and Henriette L. de Kock. "The Sensory Profiles of Flatbreads Made from Sorghum, Cassava, and Cowpea Flour Used as Wheat Flour Alternatives." Foods 10, no. 12 (December 14, 2021): 3095. http://dx.doi.org/10.3390/foods10123095.
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Sorghum, cowpea, and cassava are underutilised gluten-free sources of flour that have the potential to be used in bread products in sub-Saharan Africa. Excessive wheat imports affect the economies of countries in sub-Saharan Africa, driving the search for wheat flour alternatives. To extend the use of sorghum, cowpea, and cassava flours toward bread production, it is vital that the sensory properties of these flours are better understood. A trained sensory panel evaluated and described the sensory properties of flatbread models prepared from red non-tannin sorghum, fractions (whole and dehulled) of two cowpea varieties, cassava starch, and designated flour composites. The composites were prepared using cassava starch and sorghum flour at 0%, 35%, and 70%, respectively, with 30% cowpea flour. The addition of sorghum intensified sorghum aroma in flatbread, while cowpea flours contributed a beany flavour. Flatbreads from cassava-cowpea composites had a chewier and rubberier mouthfeel, an intense fermented aroma and flavour, and a sour aftertaste compared to single flours, but were most similar to the wheat flatbread, with a residual beany flavour. Information from this study can guide food product developers toward developing new bread products from sorghum, cassava, and cowpea composite flours, thereby moving Africa towards a more sustainable food system. Further research on the effects of the sensory characteristics on consumer liking of the flatbreads is needed.
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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.
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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.
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Leonel, Magali, Thaís Paes Rodrigues dos Santos, Sarita Leonel, Ciro Hugo Elnatan de Souza Santos, and Giuseppina Pace Pereira Lima. "Blends of cassava starch with banana flours as raw materials for gluten-free biscuits." Semina: Ciências Agrárias 42, no. 4 (May 20, 2021): 2293–312. http://dx.doi.org/10.5433/1679-0359.2021v42n4p2293.
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The growth in demand for gluten-free products linked mainly to health aspects has led to an increased interest in the production of mixed flours for use in bakery products. This work aimed to evaluate the use of different mixtures of cassava starch with banana flour, obtained from the pulp and peel of green fruits, for the production of gluten-free biscuits. In the preparation of the biscuits, seven mixtures were prepared with varying percentages of cassava starch, banana pulp flour and banana peel flour. A formulation with wheat flour was used as a control. Wheat flour, cassava starch and banana flours were analyzed for chemical composition. The results showed that the banana peel flour stood out for its higher levels of proteins, fibres, lipids, ash, total phenols, total flavonoids and antioxidant activity which make this flour effective as a functional additive. However, the results of physical and sensory characteristics of the biscuits showed that the variation in the percentage of banana peel flour led to greater changes in the quality attributes of the biscuits, so the percentage of inclusion should be limited. Banana pulp flour (UBF) had high starch content, however, the biscuits produced with higher percentages of this flour and lower percentages of cassava starch showed lower propagation rates, greater hardness and less sensory acceptance, showing the importance of the starchy raw material in the physical properties of biscuits. Formulations containing cassava starch mixed with up to 15% banana flour (1:1, pulp and peel) are a good basis for making gluten-free biscuits.
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Hartanti, Lucky, Anang Syamsunihar, and Ketut Anom Wijaya. "Kajian Agronomis dan Kualitas Tepung Berbahan Ubi Kayu Lokal." Pro Food 3, no. 2 (January 11, 2018): 247. http://dx.doi.org/10.29303/profood.v3i2.57.
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Cassava flour has a good potential to substitute wheat flour for various food products and have a good opportunity to developed. The farmers prefer to cultivate local types of cassava compared to superior varieties national. Fresh cassavas contain cyanide acid (HCN), which is harmful to health. Knowledge and skills in processing of cassava is needed to produce fresh cassava become safety product. The aimed of this research was to conducted to: 1) Examine the agronomic potential of local cassava as raw material for cassava flour industry , 2) Study quality cassava flour produced from three different types of local cassava. Cassava used in this study was a local type i.e.: “ketan”, “Pb”, “Sambung”. The method of processing cassava flour was dried cassava method “gaplek”, wet method “tapioka fermentation method “mocaf”. In general all types of local cassava had a good agronomic potential and safe to be processed into cassava flour. Mocaf from “Pb” type gave the best result. The best tapioca was produced from “ketan” type of cassava.
Key Words: Cassava Flour, HCN, Local Types of Cassava
ABSTRAK
Tepung ubi kayu mampu menggantikan tepung terigu untuk berbagai produk pangan dan berpeluang bagus untuk dikembangkan. Petani lebih suka membudidayakan ubi kayu jenis lokal dibandingkan dengan varietas unggul nasional. Ubi kayu segar mengandung HCN yang berbahaya bagi kesehatan. Diperlukan teknik yang baik untuk mengolah ubi kayu menjadi produk yang aman dikonsumsi oleh masyarakat. Tujuan penelitian ini adalah: 1) Mengkaji potensi agronomis ubi kayu jenis lokal sebagai bahan baku industri tepung ubi kayu.2) Mengkaji kualitas tepung ubi kayu yang dihasilkandari tiga jenis ubi kayu lokal yang berbeda Ubi kayu yang dipakai dalam penelitian adalah ubi kayu lokal jenis ketan, Pb dan ubi sambung. Metode pengolahan tepung ubi kayu yang dilakukan adalah metode kering gaplek, metode basah tapioca dan metode fermentasi mocaf. Secara umum semua ubi kayu jenis lokal berpotensi agronomis dan aman untuk diolah menjadi tepung ubi kayu. Mocaf dari ubi jenis Pb memberikan hasil terbaik. Tapioka terbaik dihasilkan dari ubi kayu jenis ketan.
Kata Kunci :HCN, Tepung ubi kayu, Ubi kayu lokal
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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.
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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 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.
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Owusu, Victor, Enoch Owusu-Sekyere, Emmanuel Donkor, Nana Ama Darkwaah, and Derrick Adomako-Boateng Jr. "Consumer perceptions and willingness to pay for cassava-wheat composite bread in Ghana." Journal of Agribusiness in Developing and Emerging Economies 7, no. 2 (August 21, 2017): 115–34. http://dx.doi.org/10.1108/jadee-11-2014-0044.
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Purpose The purpose of this paper is to evaluate consumers’ willingness to pay (WTP) for composite flour bread produced with a blend of 15-40 per cent cassava flour blended with wheat flour in Ghana. Design/methodology/approach The analysis is based on interviews with 350 consumers in the Ashanti and Eastern Regions of Ghana to assess their awareness, perceptions and WTP for cassava-wheat composite bread. From these consumer interviews, a hedonic regression model was applied to evaluate consumers’ WTP for various attributes of composite flour bread. Price-related and health-related perceptions of consumers on cassava-wheat composite bread were investigated with perception indices. Multi-attribute preference-based contingent ratings that rate product attributes in terms of importance to consumers was employed. The implicit prices of the product attributes representing the contribution of the product attributes to the WTP amount were also computed. Findings The paper finds that consumers who are aware of cassava-blended flour bread and who like its taste and texture are willing to pay more than consumers who are unaware. This leads to a policy recommendation advocating increased advertising of the economic and nutritional benefits of cassava-wheat blended composite flour bread. Research limitations/implications Future studies should explore the choice experiments to examine preferences for the food product. Originality/value This paper evaluates consumers’ WTP for composite flour bread produced with a blend of 15-40 per cent cassava flour and wheat flour. Given widespread reliance on imported wheat flour and the simultaneously large volumes of locally available cassava, it is important to consider opportunities for import substitution (and possible cost reduction for consumers) of blended flour products such as cassava-wheat composite flours. Nigeria has imposed a 10 per cent blending requirement for this reason. Ghana has taken important measures recently for the development of high-quality cassava flour, and so research on its potential and actual uptake is welcomed and highly relevant to food security and agribusiness development.
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Ademiluyi, F. T., and H. D. Mepba. "Yield and Properties of Ethanol Biofuel Produced from Different Whole Cassava Flours." ISRN Biotechnology 2013 (January 21, 2013): 1–6. http://dx.doi.org/10.5402/2013/916481.
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The yield and properties of ethanol biofuel produced from five different whole cassava flours were investigated. Ethanol was produced from five different whole cassava flours. The effect of quantity of yeast on ethanol yield, effect of whole cassava flour to acid and mineralized media ratio on the yield of ethanol produced, and the physical properties of ethanol produced from different cassava were investigated. Physical properties such as distillation range, density, viscosity, and flash point of ethanol produced differ slightly for different cultivars, while the yield of ethanol and electrical conductivity of ethanol from the different cassava cultivars varies significantly. The variation in mineral composition of the different whole cassava flours could also lead to variation in the electrical conductivity of ethanol produced from the different cassava cultivars. The differences in ethanol yield are attributed to differences in starch content, protein content, and dry matter of cassava cultivars. High yield of ethanol from whole cassava flour is best produced from cultivars with high starch content, low protein content, and low fiber.
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Gacheru, Patrick, George Abong, Michael Okoth, Peter Lamuka, Solomon Shibairo, and Christine Katama. "Cyanogenic Content, Aflatoxin Level and Quality of Dried Cassava Chips and Flour Sold in Nairobi and Coastal Regions of Kenya." Current Research in Nutrition and Food Science Journal 3, no. 3 (November 3, 2015): 197–206. http://dx.doi.org/10.12944/crnfsj.3.3.03.
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Cassava is a staple food for approximately 800 million people in the world. However, it poses food safety risks to the consumers due to naturally occurring cyanogenic glucosides. Thirty six samples of cassava products from Nairobi and Mombasa markets were evaluated for hydrogen cyanide (HCN), aflatoxin, moisture content, and colour. The HCN content was in the range 27.20-42.92 mg/kg and 21.45-37.77 mg/kg in cassava chips; 21.53-64.63 mg/kg and 21.70-70.03 mg/kg in flour from Nairobi and Mombasa respectively. The HCN was significantly different (p≤0.05) among samples in both the dried cassava chips and cassava flour. Aflatoxin levels detected in two flour samples from Nairobi were 6.60 and 8.89 µg/kg respectively, and one sample from Mombasa; 2.84 µg/kg. Moisture content was in the range of 8.62-9.98% and 8.85-11.57% in cassava chips; 8.50- 12.51% and 7.30-11.0% in cassava flour samples from Nairobi and Mombasa, respectively. The L* values were in the range of 83.9-92.0 and 69.0-81.7 and the colour difference from the standard white paper (ΔE*) were in the range of 14.5-22.7 and 25.6-37.1 in cassava chips samples from Nairobi and Mombasa markets respectively indicating dried cassava chips sold in the markets were less white. The L* values for cassava flour was in the range of 95.3-100.0 and 94.7-100.0 with ΔE* of 4.6-9.6 and 0.9-11.5 for Nairobi and Mombasa markets respectively indicating very white flours were sold in the market. These results show that the flour in the market may be of good aesthetic quality but unsafe for consumption. Effect of processing on safety could be evaluated.
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Nwatu, I. E., O. C. Nwajinka, and A. B. Muochebe. "Development of optimized substitution ratio for wheatcassava-african yam bean flour composite for Nigerian bread industries." Nigerian Journal of Technology 39, no. 4 (March 24, 2021): 1237–46. http://dx.doi.org/10.4314/njt.v39i4.33.
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An optimization study of the mix ratio for substitution of Wheat flour with Cassava and African Yam Bean flours (AYB) was carried out and reported in this paper. The aim was to obtain a mix ratio that would optimise selected physical properties of the bread. Wheat flour was substituted with Cassava and African Yam Bean flours at different levels: 80% to 100% of wheat, 0% to 10% of cassava flour and 0% to 10% for AYB flour. The experiment was conducted in mixture design which was generated and analysed by Design-Expert Software 11 version. The Composite dough was prepared in different mix ratios according to the design matrix and subsequentlybaked under the same conditions and analysed for the following loaf quality attributes: Loaf Specific Volume, Bread Crumb Hardness and Crumb Colour Index as response variables. The objective functions were to maximize Loaf Specific Volume, minimize Wheat flour, Bread Crumb Hardness and Crumb Colour Index to obtain the most suitable substitution ratio acceptable to consumers. Predictive models for the response variables were developed with the coefficient of determination (R2 ) of 0.991 for Loaf Specific Volume (LSV) while that of Bread Crumb Hardness (BCH) and Crumb Colour Index (CCI) were 0.834 and 0.895 respectively at 95% confidence interval (CI).The predicted optimal substitution ratio was obtained as follows: 88% Wheat flour, 10% Cassava flour, and 2% AYB flour. At this formulation, the predicted Loaf Specific Volume was 2.11cm3 /g, Bread Crumb Hardness was 25.12N, and Crumb Colour Index was 18.88.The study shows that addition of 2% of AYB flour in the formulation would help to optimise the LSV, BCH and the CCI of the Wheat-Cassava flour bread at the mix ratio of 88:10. Application of the results of this study in bread industries will reduce the cost of bread in Nigeria, which is influenced by the rising cost of imported wheat. This is a significant development because wheat flour was the sole baking flour in Nigeria before wheat substitution initiative.
Keywords: Bread, wheat, Cassava, African Yam Bean, Flour, Dough, Loaf Specific Volume, Crumb Hardness, Crumb Colour Index
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Mesfin, W., and A. Shimelis. "Effect of soybean/cassava flour blend on the proximate composition of Ethiopian traditional bread prepared from quality protein maize." African Journal of Food, Agriculture, Nutrition and Development 13, no. 59 (September 23, 2013): 7985–8003. http://dx.doi.org/10.18697/ajfand.59.11535.
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The effect of soybean and cassava flour blend on the proximate composition of Ethiopian traditional bread prepared from quality protein maize (QPM) was tested . Normal maize and quality protein maize grains were dried , cleaned and milled using a laboratory -scale mill. Similarly, soybean seeds were roasted, boiled, decorticated, and milled into the required particle size flour sample. Cassava tubers were also peeled, chopped, dried and milled in a similar fashion. Eventually, the soybean and cassava flour samples were blended individually with the quality protein maize flour in three different proportions : 5:95, 10:90 and 15:85, respectively. Normal maize flour was used as a control for the quality protein maize flour . Then bread samples were prepared from the respective composite flours using the sponge and dough method of bread making commonly used in the country . Both the composite flours and t he respective bread samples were then analyzed for their proximate compositions : moisture, ash, crude protein, crude fat, crude fibre and carbohydrate. The proximate analyses indicated that there is a significant difference ( p ≤ 0.05 ) in proximate composition of the plain quality protein maize bread (QPMB) and the soybean- or cassava -supplemented quality protein maize bread samples (SSBs and CSBs). The ash, crude protein, crude fat and crude fibre contents of the soybean -supplemented breads increased with progressive increase in the proportion of soybean flour addition. In the case of the cassava- supplemented bread samples , the highest proximate composition values were recorded for the 10% substitution. Moreover, highest values of carbohydrate , 39.83% and 44.08% , were obtained for the 10% soybean - supplemented breads and 10% cassava- supplemented bread s, respectively. The use of these locally available and easily produced grains through blending technology of flours can contribute to combat the widespread protein- energy malnutrition (PEM) in Ethiopia. This approach can also serve as an alternative means for having balanced diet especially for the low -income groups of the most food- insecure people in the country .
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Omobolanle Omowunmi Olorode and Sunday Samuel Sobowale. "Evaluation of qualities of extruded snacks from yellow cassava flour substituted with processed sesame seed’s flour." World Journal of Advanced Research and Reviews 10, no. 1 (April 30, 2021): 074–86. http://dx.doi.org/10.30574/wjarr.2021.10.1.0134.
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Advocacy on the utilization of locally grown crops keeps increasing. This study was however carried out to evaluate the qualities of extruded snacks from blends of yellow cassava and sesame seeds flour. The yellow fleshed cassava roots and sesame seeds (germinated and fermented) were dried, milled and sieved prior to further analysis. Flour of each of the processed sesame seed was blended with yellow cassava flour at substitution levels of 0, 15 and 30%. Functional and anti-nutritional analyses were carried out on the flour blends. The flour blends were mixed thoroughly to produce extruded snacks in a single screw extruder before frying in a deep fryer. Anti-nutrient, proximate and sensory evaluations were carried out on the extruded snacks. There was considerable increase in the functional and proximate compositions with an increase in sesame seed flour incorporation most especially samples with 30% fermented sesame seeds flours, but with a considerably low anti-nutrient in the extrudates. Extruded samples with 30% Fermented sesame seed flour also had the highest (7.20) rating with regards to the overall acceptability closely followed by extruded snacks from 100% yellow cassava flour (7.05) and samples with 30% germinated sesame seeds flour. The results indicated significant differences (p<0.05) among the samples. This research revealed that extruded snacks can be produced from non-wheat flours which will reduce over dependence on imported wheat and hence increase the utilization of locally grown crops. It will contribute to large scale production and utilization of the crops for enhanced national food security.
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Rauf, Rusdin, and Khasanah Tri Andini. "Sifat Fisik dan Penerimaan Roti Tawar dari Tepung Komposit Terigu dan Singkong dengan Variasi Lama Pencampuran Adonan." agriTECH 39, no. 2 (September 6, 2019): 169. http://dx.doi.org/10.22146/agritech.41515.
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This study was aimed to find out the physical characteristics and sensory acceptance of bread made from different variations of wheat and cassava composite flour ratio, and the dough’s mixing duration. The research was conducted experimentally with 4 ratio variations of wheat and cassava flours, namely 100:0, 90:10, 80:20 and 70:30, and 3 variations of dough mixing duration, namely 10 minutes, 15 minutes and 20 minutes. The analyzed parameters for dough were the development and the elongation, and for bread were the development, hardness, elasticity, and acceptance. The results showed that the higher the cassava flour proportion, the lower the level of dough development. The dough development was affected by mixing duration, but there was no increasing tendency of the cassava flour. The treatment of 100:0 (15 minutes), which was not significantly different from 90:10 (15 minutes), indicated the highest dough development. The higher the cassava flour proportion, the lower the dough’s tensile strength and the strain, while the mixing duration showed the influence on the dough’s tensile strength and strain. Both indicators gave the same highest point, it was the treatment of 100:0 (15 minutes). The bigger the cassava flour proportion, the lower the bread development. The highest bread development was given by 100:0 treatment, but there was no effect of mixing time on this treatment. The bigger the cassava flour proportion, the higher the bread’s hardness, while for the bread’s elasticity, it showed the opposite, the higher cassava flour, the lower the bread’s elasticity. The two bread texture indicators were influenced by the mixing time but did not provide a steady tendency toward the increasing proportion of cassava flour. The highest bread hardness was indicated by the 70:30 treatment, while the biggest bread elasticity was with the treatment of 100:0. The highest acceptance of bread was revealed by 100:0 treatment, which was not significantly different from 90:10 treatment.
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Igbabul, Bibiana, Doris Adole, and S. Sule. "Proximate Composition, Functional and Sensory Properties of Bambara Nut (Voandzeia subterranean), Cassava (Manihot esculentus) and Soybean (Glycine max) Flour Blends for “Akpekpa” Production." Current Research in Nutrition and Food Science Journal 1, no. 2 (November 28, 2013): 147–55. http://dx.doi.org/10.12944/crnfsj.1.2.06.
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Bambara nut (Voandzeia substerranean L.), cassava (Manihot esculenta) and soybean (Glycine max) flour blends were used in producing “akpekpa” which is similar to “okpa” wrapped in Thaumatococcus daniellii leaves (Ikya-kon). The blends at different percentages (Sample A = 100% Bambara nut flour, B = 80% Bambara nut flour + 20% cassava flour, C = 80% Bambara nut flour + 20% soyflour and D = 70% Bambara nut flour + 15% cassava flour + 15% s Department of Food Science and Technology, University of Agriculture Makurdi, Nigeria oyflour) were studied for proximate composition, functional and sensory properties of the akpekpa made from the flours. The result of the proximate composition showed significant difference (P< 0.05) in carbohydrate (62.87 – 67.88), fat (4.04 – 5.75), moisture (8.95 – 10.01) and protein (14.25 – 16.25), while ash (3.49 – 3.50) and fibre (1.40 – 1.45), showed no significant difference between the samples, measured in percentages. The result of functional properties also showed significant difference (P< 0.05) in foaming capacity (11.77 – 23.77ml/g) and water absorption capacity (1.93 – 2.15g/g), while bulk density (0.69 – 0.71g/cm3), oil absorption capacity (2.26 – 2.73g/g) and gelation concentration (4.00% w/v) showed no significant difference between the samples. The result for sensory characteristics also showed significant differences at (P< 0.05) in taste (6.27 – 7.73), flavor (6.20 – 7.80), colour (7.00 – 7.93) and general acceptability (6.47 – 7.80), while there was no significant difference in texture (6.67 – 7.13) between the samples. From the sensory scores, akpekpa produced from 80% Bambara nut, 20% cassava flour and 80% Bambara nut , 20% soy flour were well accepted. The supplementation of bambara nut flour with 20% cassava flour was most acceptable followed by that with 20% soyflour.
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Rauf, Rusdin, and Dwi Sarbini. "DAYA SERAP AIR SEBAGAI ACUAN UNTUK MENENTUKAN VOLUME AIR DALAM PEMBUATAN ADONAN ROTI DARI CAMPURAN TEPUNG TERIGU DAN TEPUNG SINGKONG Water Absorption as Reference to Determine the Volume of Water in Dough Making from Wheat Flour and Cassava Flour Mixture." Jurnal Agritech 35, no. 03 (October 6, 2015): 324. http://dx.doi.org/10.22146/agritech.9344.
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Cassava flour substitution in the dough preparation often result in dough that is not properly hydrated. The purpose of the research was to determine the proper water volume in making dough from wheat flour and cassava flour mixtures. The research was conducted by analyzing amylograph characteristic and water absorption capacity of wheat flour andcassava flour mixtures. The water absorption was used as a reference to determine the volume of water in the dough preparation of mixed flours. Then, the elongation properties of the doughs were measured. Amylograph data indicated that wheat flour displayed a higher temperatur stability than cassava flour. The more portion of cassava flour, the lower its thermal stability. The water absortion of cassava flour was higher than wheat flour. The increasing of water absorbtion, in line with the increasing of cassava flour portion, which gave a linear trend, R= 0.972. Based on the technique of proportional to water absorption in determine the water volume, the biggest tensile strength of dough was revealed by wheat flour:cassava flour 100:0 and 90:10. However, the highest strain displayed by dough of wheat flour:cassava flour 100:0.Keywords: Water, cassava, dough, amylograph, elongation ABSTRAKSubstitusi tepung singkong dalam pembuatan adonan roti seringkali menghasilkan adonan yang tidak terhidrasi dengan baik. Tujuan dari penelitian ini adalah untuk menentukan volume air yang tepat dalam pembuatan adonan dari campuran tepung terigu dan tepung singkong. Penelitian dilakukan dengan menganalisis sifat amilografi dan daya serap air dari campuran tepung terigu dan tepung singkong. Data daya serap air dijadikan acuan dalam penentuan volume air pada pembuatan adonan dari campuran tepung terigu dan tepung singkong. Kemudian dilakukan analisis elongasi adonan. Hasil amilografi menunjukkan bahwa tepung terigu lebih stabil terhadap panas dibanding tepung singkong. Makinbesar porsi penambahan tepung singkong, semakin kecil stabilitas panasnya. Tepung singkong menunjukkan daya serap air yang lebih tinggi dibanding tepung terigu. Peningkatan daya serap air dari campuran tepung, seiring dengan peningkatan porsi tepung singkong, yang memberikan kecenderungan linear, dengan nilai R = 0,972. Berdasarkanteknik proporsional dengan daya serap air dalam menentukan volume air, tensile strength terbesar diberikan oleh adonan dari tepung terigu:tepung singkong 100:0 dan 90:10. Sedangkan strain tertinggi ditunjukkan oleh adonan campuran tepung terigu:tepung singkong 100:0.Kata kunci: Air, singkong, adonan, amilografi, elongasi
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Pasca, Bella Dwi, Tjahja Muhandri, Dase Hunaefi, and Budi Nurtama. "Karakteristik Fisikokimia Tepung Singkong dengan Beberapa Metode Modifikasi." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 8, no. 2 (March 4, 2022): 97–104. http://dx.doi.org/10.29244/jmpi.2021.8.2.97.
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The limited use of cassava for industrial purposes encourages the development of various derivative products from cassava including cassava flour. However, cassava flour has unfavorable characteristics when used directly as raw material for food products so it must be modified. The aims of this study were to modify cassava flour, and to identify characteristic from several modified cassava flour. The cassava variety used was cimanggu. This study used completely randomized design (CRD) with three treatments of modification, each in triplicate. The modification methods used were spontaneous fermentation of cassava flour suspension for 36 hours (TSFS), fermentation of sliced cassava for 48 hours (TG), and heat moisture treatment of cassava flour at moisture content of 20% with temperature of 121oC for 15 minutes (TS HMT). The modified cassava flour was dried, then analyzed for amylose content, whiteness index, and pasting properties. The results showed that TSFS modification increased amylose content and pasting temperature, but it decreased the breakdown viscosity. TG modification increased the amylose content, whiteness index, viscosity (peak, final, setback), and pasting temperature, but it decreased breakdown viscosity. TS HMT modification increased pasting temperature, but it decreased viscosity (peak, breakdown, final, setback) and whiteness index.
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Lestari, Dianika, Made Tri Ari Penia Kresnowati, Afina Rahmani, Lienda Aliwarga, and Yasid Bindar. "Effect of hydrocolloid on characteristics of gluten free bread from rice flour and fermented cassava flour (Fercaf)." Reaktor 19, no. 3 (October 25, 2019): 89–95. http://dx.doi.org/10.14710/reaktor.19.3.89-95.
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Gluten free (GF) bread was made from rice flour and fermented cassava flour. Fermented cassava flour (FERCAF) was produced using a specific design of closed and circulated fermenter, which resulted on a white and neutral aroma flour. However, FERCAF did not have structural component (such as gluten) to provide dough's viscoelasticity and ability to retain gas to hold the volume of bread after baking. Hydrocolloids were added to FERCAF based GF bread to increase water binding of dough. This research aimed to investigate the effect hydrocolloids addition on the characteristics of GF bread made from rice flour and fermented cassava flour (FERCAF). Effect of hydrocolloids to flour ratio (2 %, 3 % and 5 %-wt) and types of hydrocolloid (xanthan gum, agar, and carrageenan) on specific volume of bread, bake loss, bread texture, and microstructure of the bread were investigated. Bread textures were measured using Texture Profile Analyzer (TPA), and microstructure was analysed by SEM. Data experiment showed that addition of hydrocolloids improved GF bread characteristics, specifically increased volume specific, increased porosity, and reduced hardness of GF bread.Keywords: gluten-free bread; cassava; fermented cassava flour; Fercaf; hydrocolloids
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Novitasari, Erliana, and Ratna Wylis Arief. "Analysis of Chemical Characteristic of Casava Flour from Klenteng and Casessart (UJ5) Varieties." Jurnal Penelitian Pertanian Terapan 18, no. 1 (January 1, 2018): 52. http://dx.doi.org/10.25181/jppt.v18i1.1227.
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The technology of cassava flour modification has been researched and developed. Biological change by using BIMO-CF containing lactic acid bacteria is a practical technology that is easy to apply in the production of cassava flour. This research was conducted from May until August 2017 at Agrosains Park Natar with the aim to know the chemical characteristics of cassava flour from Klenteng and Casessart varieties. Observation parameters included analysis of moisture content, ash content, fat content, protein content, fiber content, total carbohydrate content, starch content, HCN content, and white degree at THP Polytechnic State Laboratory of Lampung. The results showed that the highest yield was produced by cassava flour from casessart variety with the addition of BIMO-CF were 23.11%. The water content of cassava flour produced ranged between 8.02-9.19%, by the quality requirements of SNI. The lowest ash content was cassava flour from casessart variety (1.19%) without the addition of starter. The addition of starter increased the protein content of cassava flour both of Klenteng variety (0.47%) and Casessart variety (1.11%), decreasing the fiber content for Klenteng variety (0.67%) and Casessart variety (0.90%). The amount of fat contained in cassava flour produced ranged from 0.69 to 0.87%. Carbohydrate content (Klenteng variety was 88.49%, and Casessart variety was 87,69%) and starch content (Klenteng variety was 85,98%, and Casessart variety was 84,83%), cassava flour with the addition of starter higher than cassava flour without the addition of starter. All of the cassava flour produced has HCN levels below the maximum limit (0.0216-0.0293%), while the degree of white (> 80%) has not met the quality requirements of SNI.
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Henao Osorio, Sergio, and Johanna Aristizábal Galvis. "Influence of cassava genotype and composite flours’ substitution level on rheological behaviour during bread-making." Ingeniería e Investigación 29, no. 1 (January 1, 2009): 39–46. http://dx.doi.org/10.15446/ing.investig.v29n1.15141.
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Given increasing dependence on imported wheat, studies have been carried out in Colombia regarding the use of composite wheat-cassava flour in bread-making. A project was carried out from 1986-1991 in which different cassava genotypes, harvest ages, substitution levels and bread acceptability were evaluated. However, these studies did not have any effect on the baking sector because a constant supply of high quality, high volume and reasonably-priced cassava flour was lacking. Based on these studies, this work was aimed at determining the influence of three industrial cassava market genotypes (CMC-40, HMC-1, MCOL-1505), using four wheat-cassava flour composite substitution levels (0%, 5%, 10%, 15%) regarding the rheological and fermentative characteristics of dough in bread-making. Farinogram, alveogram, amylogram and falling number index analysis were analysed. Specific volume and acceptability of three types of bread (common, mold and hamburger) were evaluated. It was determined that composite flours had higher fiber and reduced sugar content than the wheat flour pattern, thereby increasing water absorption and available sugar content during fermentation. Dough development time for the composite flours was half the average required for wheat flour and the tolerance index was higher; its stability became reduced due to increased substitution levels and its firmness increased due to a rise in water absorption. Falling number values came within an acceptable range (250- 400 s). The specific volume of all bread having 5% and 10% substitution was higher than that for the pattern. The best general acceptability was assigned to common and mold type bread from all varieties and substitution levels.
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Onwuzuruike, U. A., K. G. Okakpu, J. Ndife, U. C. Uzochukwu, and E. U. Abiamere. "Quality Assessment of Strips produced from Soybean and Cassava Flour Blends." Nigerian Journal of Biotechnology 38, no. 2 (March 3, 2022): 24–39. http://dx.doi.org/10.4314/njb.v38i2.3.
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This study evaluated the quality characteristics of strips produced from blends (%) of soybean and cassava flours. Wholesome cassava roots and soybean grains were procured and processed into flours. Seven blends of soybean and cassava flour blends were formulated (0:100, 100:0, 50:50, 40:60, 20:80, 60:40 and 80:20) while 100% wheat flour served as control. Strips were produced from the blends. The composite flours were analyzed for their functional properties while the proximate, mineral, vitamin, antinutrient contents and sensory characteristics (assessed by 25 panelists) of the strips were assessed. The statistical analysis was carried out using one-way ANOVA at 95% confidence level. The functional properties ranged from 0.53 to 0.77 g/mL for bulk density, 3.76 to 12.88% for foam capacity, 1.92 to 49.00% for foam stability, 108.00 to 204.00 g/mL for oil absorption capacity, 81.00 to 140.50 g/mL for water absorption capacity and 61.07 to 87.00°C for gelatinization temperature. The results of proximate analysis ranged from 1.44 to 3.46% for moisture, 1.63 to 3.91% for ash, 2.04 to 10.76% for fat, 0.18 to 1.37% for crude fibre, 4.07 to 24.16% for protein and 60.46 to 88.10% for carbohydrate. The phytate, tannin, trypsin inhibitor, saponin and hydrogen cyanide ranged from 0.22 to 5.59 mg/100g, 0.34 to 4.13 mg/100g, 0.04 to 1.69 mg/100g, 0.02 to 0.36 mg/100g and 0.00 to 2.11 mg/100g respectively. Sensory analysis revealed that 80% soybean flour and 20% cassava flour possessed better organoleptic characteristics. Production of strips from blends of soybean and cassava flours improved the nutrient composition, sensory properties with acceptable/safe antinutrient limit which can be optimized for value addition.
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Hermiati, Euis, Jun-ichi Azuma, Djumali Mangunwidjaja, Titi C. Sunarti, Ono Suparno, and Bambang Prasetya. "HYDROLYSIS OF CARBOHYDRATES IN CASSAVA PULP AND TAPIOCA FLOUR UNDER MICROWAVE IRRADIATION." Indonesian Journal of Chemistry 11, no. 3 (December 20, 2011): 238–45. http://dx.doi.org/10.22146/ijc.21387.
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Cassava pulp and tapioca flour are potential sources of glucose. In this work, validity of microwave irradiation for hydrolysis of carbohydrates, especially starch, present in cassava pulp and tapioca flour was estimated as a non-enzymatic saccharification technique. Suspension of cassava pulp or tapioca flour in distilled water (1g/20 mL) was subjected to microwave irradiation at temperatures of 140-240 °C with pre-heating time of 4 min and heating time of 5 min. Solubilization rate of cassava pulp increased with increasing temperature of microwave heating treatment and reached maximum (92.54%) at 220 °C, while that of tapioca flour reached almost 100% at 140 °C. Production of malto-oligomers from starch in cassava pulp and tapioca flour was clearly observed at 220 °C. The highest glucose yields from cassava pulp and tapioca flour in this experiment were 28.59 and 58.76% dry matter, respectively. Variation of pre-heating time at 230 °C did not give significant effects on glucose yield from cassava pulp. However, glucose yield from tapioca flour decreased due to increase of pre-heating time. Microwave irradiation is a promising method of hydrolysis for cassava pulp and tapioca flour due to the fast process.
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Santoso, Budi, Susi Imelda Siagian, and Agus Wijaya. "EFFECT OF GRATED CASSAVA AS SUBSTITUTE FOR WHEAT FLOUR IN PROCESSING STEAMED CAKE." Jurnal Agroindustri 4, no. 1 (May 30, 2014): 48–54. http://dx.doi.org/10.31186/j.agroind.4.1.48-54.
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The objective of research were to determine the physical and chemical characteristics, and organoleptic of steamed cake with grated cassava as an ingredient substitute for wheat flour. Research used a Non Factorial Complety Randomized Block Design (RALNF) with 5 level of treatments and 3 replication. Level of treatments research : A (wheat flour 0% and grated cassava 100%), B (wheat flour 20% and grated cassava 80%), C (wheat flour 40% and grated cassava 60%), D (wheat flour 60% and grated cassava 40%), E (wheat flour 80% and grated cassava 20%), and F (wheat flour 100% and grated cassava 0%). Results showed that steamed cakes with added grated cassava had significantly effect on the texture, moisture content, lightness, and hue but ash content and chroma not significant. The average value of texture, lightness, chroma, hue, moisture content and ash content of steamed cake is 618,33-1.273,47 gf; 65.30-75.20%; 32.33-38.03%; 83,27-86,87o; 29.84-40.41%; and 0.39-0.79%. Carbohydrate, protein, crude fiber, and HCN of steamed cake with grated cassava 80% and 40% were 44.88% and 49.9%; 3.37% and 2.90%; 3.94% and 2.91%, 1.72 and 1,14 mg /100 g respectively.
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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.
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<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>
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Obojiofor, Ebuka F., James O. Okechukwu, Emmanuel I. Victor, and Roland Anikwenze. "Production, Physicochemical and Organoleptic Evaluation of Bread Made from Composite Wheat-Cassava Flour." Advances in Science and Technology 107 (June 28, 2021): 29–36. http://dx.doi.org/10.4028/www.scientific.net/ast.107.29.
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Abstract Cassava (Manihot esculenta crantz) varieties: TME 419 (419), TMS 98/0581(sweet), and UMUCASS 37 (yellow) were processed into flour. Comparative studies of their physicochemical and organoleptic properties were evaluated. Proximate composition was done using the standard method of Association of Official Analytical Chemists. The sensory analysis of the cassava flour varieties was evaluated by baking bread with its wheat blends using different ratios. Results obtained showed that the moisture, crude fiber, ash content, carbohydrate content and energy value of the three cassava flour varieties differ significantly (p≤0.05); while for crude protein, the values were not significantly different (p≥0.05). Also, the swelling power, boiling point, amylose, foam capacity, and emulsification capacity of each sample was significantly (p≤0.05) different with TME 419 cassava flour having the highest values in all but foam capacity. The combination levels for bread containing wheat and cassava varieties of 75% and 25%, respectively was found to be acceptable while, bread made from 100% TME 419 cassava flour was not acceptable due to its poor sensory attributes. It was found that the carbohydrate content of TMS 98/0581 was higher than the other cassava flour samples. Breads baked with 75% wheat flour and 25% cassava flour were accepted by the sensory panel in terms of appearance, taste and texture. These results showed that high quality cassava flour has potential to replace part of the wheat flour in the production of bread since there is a wide acceptance amongst the judges.
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Rafi, Mohamad, Sifa Awalul Fikriah, Rifki Husnul Khuluk, and Utami Dyah Syafitri. "Discrimination of cassava, taro, and wheat flour using near-infrared spectroscopy and chemometrics." Jurnal Kimia Sains dan Aplikasi 23, no. 10 (September 5, 2020): 360–64. http://dx.doi.org/10.14710/jksa.23.10.360-364.
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There is a difference in the selling price for cassava, taro, and wheat flour, with taro flour having a higher price. It could be a reason for adulterating the taro flour from the other two flours and reducing quality. This study aims to distinguish the three types of flour using the near-infrared (NIR) spectra combined with chemometrics. The NIR spectra of all samples were measured at a wavelength of 1000-2500 nm. The multivariate analysis used was principal component analysis (PCA), and PCA followed with discriminant analysis (DA). The preliminary process of the signal using area normalization was carried out before the multivariate analysis. The PCA results showed that most of the samples were grouped in their respective groups except for two samples, namely 1 sample of taro flour and 1 sample of cassava flour. Meanwhile, the PCA-DA results using seven main components showed that the three samples were grouped well. DA validation was carried out using the cross-validation method, showing that the samples could be identified into their respective groups. Therefore, a combination of NIR spectrum and chemometric analysis can be used to differentiate cassava, taro, and wheat flour
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Hamidah, Nanik, Anang M Legowo, and Syaiful Anwar. "Tepung ubi kayu (manihot esculenta) dan tepung tempe kedelai mempengaruhi pengembangan volume dan mutu gizi protein roti tawar." Jurnal Gizi Indonesia (The Indonesian Journal of Nutrition) 4, no. 1 (December 8, 2016): 55–62. http://dx.doi.org/10.14710/jgi.4.1.55-62.
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Backround: Bread was a carbohydrate source’s food, was made from wheat flour. Cassava flour as substitution for wheat flour by modification process used physic method (boiling) to obtain resitant starch. Collaboration cassava flourwith tempeh flour to add protein velue. The research for attest substitution wheat flour with cassava flour and tempeh flour influence to volume characteristics and quality of protein nutrient for white breadMethods:The research methods used exsperiment with completely randomized design which consists of 5 treatment with 4 replications. Cassava flour was processed by modification used physical methods (boiling).Proportion for tempeh and cassava flour 0%, 6%, 12%, 18%, 24% combinated by tempeh flour proportion 3:1. Dependent variabel were size of volume white bread, quality of protein nutrient. Data Analysis used Anova. Result:The result of those research were found that the best chararacteristic from white bread was treatment 6%. Size of volume 3,15ml/g was size volume bread from composite flour ingredient. Quality of nutrient for protein consist of protein content increased from 6,15% to 8,76%, protein digestibility increased from 11,7% to 13,83%was compared for treatment 0%. Conclusion: Substitution wheat flour with cassava flour and tempeh flour influence white bread organoteptic (texture, colour (crumb, crust), taste), size of quality of nutrient protein.
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Alfath Rusdhi and Purwo Siswoyo. "The effect of giving cassava peel flour (Manihot utilissima) in ration on the performance of Quail (Coturnix-Coturnix japonica)." International Journal of Scientific Research Updates 4, no. 2 (December 30, 2022): 260–66. http://dx.doi.org/10.53430/ijsru.2022.4.2.0195.
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This study aims to determine the effect of giving cassava peel flour at various levels of ration administration on ration consumption, body weight gain, and ration conversion in quail aged 1-6 weeks. With the treatment level T0 = without adding cassava peel flour, T1 = 3% cassava peel flour, T2 = 6% cassava peel flour, T3 = 9% cassava peel flour. Data were analyzed by means of variance with parameters of ration consumption, body weight gain, and ration conversion. The design used was a non-factorial complete randomized design (CRD) with 4 treatments and 5 replications consisting of 5 animals. The results of the analysis of variance showed that all treatments had no significant effect or were unable to balance the T0 treatment with 0% cassava peel flour as a control or comparison feed on ration consumption.
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El-Hadidy, Gamal Saad, Shereen Lotfy Nassef, and Adly Samir Abd El-Satta. "Preparation of some functional bakeries for celiac patients." Current Chemistry Letters 11, no. 4 (2022): 393–402. http://dx.doi.org/10.5267/j.ccl.2022.5.002.
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The present investigation was carried out to prepare gluten free biscuits with high quality for celiac patients. The chemical analysis as minerals, amino acids of raw materials was estimated. Also, chemical composition for gluten free biscuits blends was determined and results showed that protein, ether extract and fibre contents were higher in all samples prepared using cassava flour, quinoa flour and sweet potato flour than those samples prepared using cassava flour. Volume, length, spread ratio and width of gluten free biscuit blends B2, B3, B4 and B5 decreased but thickness and bulk density increased compared to cassava flour biscuits B1. All sensory characteristics of free gluten biscuits samples B2, B3, B4 and B5 prepared using cassava flour, quinoa flour, and sweet potato flour were somewhat higher than biscuits prepared from cassava flour B1. Finally, blends B2 and B5 had higher scores in sensorial evaluation, chemical analysis, and physical attributes.
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Numfor, Festus A., and L. Noubi. "Effect of Full-Fat Soya Bean Flour on the Quality and Acceptabiiity of Fermented Cassava Flour." Food and Nutrition Bulletin 16, no. 3 (September 1995): 1–5. http://dx.doi.org/10.1177/156482659501600309.
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In an attempt to improve the nutritional value of fermented cassava flour, studies were carried out to determine the effect of the addition of full-fat soya bean flour on its quality and acceptability. The results showed that protein, total lipids, phosphorus, iron, ash content, and gross energy increased with increased proportion of soya bean flour. The viscosity of gels of the composite flour decreased with decreased proportion of cassava flour. At a 10% level of substitution of cassava with full-fat soya bean flour, there was no noticeable difference in the organoleptic qualities of the composite product and that obtained from pure cassava flour alone. At this level, the protein content was about 7%. Eighty-four percent of participants rated the product good to excellent in an acceptability test of fufu (a dough made from cassava flour) made from 10% soyasubstituted flour in west and east provinces of Cameroon.
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Lu, Haiqin, Liyun Guo, Lichao Zhang, Caifeng Xie, Wen Li, Bi Gu, and Kai Li. "Study on quality characteristics of cassava flour and cassava flour short biscuits." Food Science & Nutrition 8, no. 1 (December 13, 2019): 521–33. http://dx.doi.org/10.1002/fsn3.1334.
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Khatri, Sabin Bahadur, and Dev Raj Acharya. "Quality Attributes and Shelf-Life Estimation of Cassava Flour Incorporated Bakery Product (Biscuit)." Himalayan Journal of Science and Technology 5, no. 01 (December 31, 2021): 45–51. http://dx.doi.org/10.3126/hijost.v5i01.42133.
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Cassava (Manihotesculentacrantz) is not true cereals are largely grown all over the world. They are very important due to their excellent nutritional contents especially protein, crude fiber, and carbohydrates. Biscuits were prepared by mixing cassava and wheat flour. Six treatments were prepared by adding 10%, 20%, 30%, 40%, and 50% cassava flour with wheat flour (Sample B, C, D, E, and F respectively) along with controlled treatment of 100% wheat flour (A). The proximate composition of flours was analyzed and prepared biscuits were subjected to sensory evaluation and shelf-life estimation. The obtained data was analyzed statistically by Genstat Discovery Edition 3 (DE3), for Analysis of Variance (ANOVA) at a 5% level of significance. Statistical analysis showed that sensory parameters and overall acceptability of 80 parts wheat and 20 parts cassava flour incorporated biscuit was significantly superior to all biscuits formulations. The proximate results of the best product showed that moisture content, crude fat, crude protein, crude fiber, total ash content, and total carbohydrate were found 3.44±0.25%, 13.80±0.33%, 8.13±0.13%, 1.29±0.19%, 2.41±0.06%, and 70.99±0.50 (g/100g) respectively. The shelf life of the best product was estimated by analyzing acid value and moisture content of the product by using three different packaging materials biaxially polypropylene (BOPP), high-density polypropylene (HDPE), and polypropylene (PP) respectively. The shelf life of the best product (80-20) wheat and cassava flours was found to be satisfactory for 8 weeks. The projected shelf life was found high in polypropylene (PP) and high-density polypropylene (HDPE) for 13.5 and 17.81 weeks for acid value and moisture content respectively.
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Pinili, E. L., R. J. A. Tabinas, J. R. Besas, and L. T. Esprela. "Optimization of the sensory qualities of extruded crunchies using mixture design." IOP Conference Series: Earth and Environmental Science 998, no. 1 (February 1, 2022): 012058. http://dx.doi.org/10.1088/1755-1315/998/1/012058.
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Abstract The study aimed to optimize the sensory qualities of extruded crunchies using banana flour, cassava starch, and all-purpose flour as the main raw materials. Mixture statistical design was used to determine the optimum formulation of crunchies. Sensory acceptability in terms of color, taste, crunchiness, and general acceptability were evaluated. Results showed that the sensory qualities of crunchies were significantly affected by the level of banana flour, cassava starch, and all-purpose flour. Among the treatments, formulation of crunchies with 100% all-purpose flour, formulation with 50% banana flour & 50% all-purpose flour, and the mixture with 66.67% all-purpose flour, 16.67% banana flour & 16.67% cassava starch were considered as the optimum mixtures. It is recommended to use considerable amount of all-purpose flour with banana flour and cassava starch in the production of extruded crunchies.
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Kiyat, Warsono El, Alvin Christopher, Angelina Rianti, and Rizfi F. Pari. "Application of Transglutaminase in Developing Cassava-based Wet Noodle for Quality and Shelf Life Improvement: A Review." Recent Patents on Food, Nutrition & Agriculture 11, no. 3 (December 10, 2020): 229–34. http://dx.doi.org/10.2174/2212798411666200124105614.
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Characteristic of cassava flour is relatively similar to wheat flour. Cassava flour has the potential to substitute 70-80% of wheat flour as the main ingredient for wet noodle production. Unfortunately, cassava flour has no gluten and lower protein content than wheat flour, which is important for the characteristic of a wet noodle. Therefore, transglutaminase (MTGase) is often applied in non-gluten products to improve its texture. This enzyme catalyzes the reaction between lysine and glutamine to form isopeptide cross-links. Moreover, the addition of MTGase to cassava-based wet noodle improves its texture and color. In addition, this effect gives better palatability for wet noodle. This enzyme can increase the shelf life of wet noodles and safe for our health. The present study demonstrates with patent and literature data the potential of MTGase in noodles based on cassava flour.
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López, Ana Cristina Ballesteros, Accacia Julia Guimarães Pereira, and Roberto Gonçalves Junqueira. "Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread." Brazilian Archives of Biology and Technology 47, no. 1 (March 2004): 63–70. http://dx.doi.org/10.1590/s1516-89132004000100009.
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The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction). Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability by the Tuckey test. However, they differed significantly regarding the specific volume, crumb texture, crust color, degree of satisfaction and external appearance. Rice flour bread presented the best parameters, being preferred by the sensory evaluation panel, followed by corn starch bread and cassava starch bread. Breads prepared with rice flour resulted in a softer product, presenting a better consistency with small alveoli homogeneously distributed. As far as crumb texture was concerned, corn starch bread presented larger alveoli, while cassava starch resulted in bread with expandable and gummy crumb, with granulation without alveoli, and undesirable sensorial characteristics. Production parameters were established based on these results and a mixture of flours, composed by 45% rice flour, 35% corn starch and 20% cassava starch presented good results originating bread with crumb formed by uniform and well distributed cells, and pleasant flavor and appearance.
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Suladra, Made. "OPTIMASI ERMENTASI TEPUNG SINGKONG DAN APLIKASINYA PADA PEMBUATAN MAKANAN STIK." AGROTECH : JURNAL ILMIAH TEKNOLOGI PERTANIAN 2, no. 1 (February 5, 2019): 61–68. http://dx.doi.org/10.37631/agrotech.v2i1.11.
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The research was designed to determine the optimal fermentation time and the amount of cassava flour which can be used to produce sticks food crispy cassava flour. This research was done in two stages; The first stage, the optimization of fermentation used completely randomized design (CRD) with time at room temperature for fermentation; 1 day, 2 days 3 days and 4 days. The water content, total acid content and fiber content were analyzed. The second stage, cassava starch fermentation time selected was used for production of food sticks using a CRD with 4 treatments of cassava flour; 0%, 25%, 50%, 75%. baking testing, moisture, reducing sugar, crude fiber content, and organoleptic tests were analyzed. Data were analyzed by using ANOVA and the differences among treatments were tested by the method Duncan`s Multiple Ranges Test (DMRT) at the level of 5%. The results showed shredded cassava fermentation by R. oryzae AT3 at room temperature for 3 days in a sealed plastic to produce cassava flour that have; the water content of 13.10%, total acid 1.01%, crude fiber 3.08%, and white flour. Stick dough composition consisting of 50% flour and 50% of cassava starch fermented for 3 days were the best sticks food, preferred, and have organoleptic properties; crisp texture, light brown and slightly savory taste tasted cassava flour. Stick food with the addition of 50% cassava flour has a water content of 2.24%, crude fiber of 2.23%, reduced sugar of 2.27%, and fried after baking of 77.50%.
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Salmah, Umi, and Sri Malem Indirawati. "Assistance in Skills Improvement and Provision of Milling Equipment for Processing Cassava Peel into Healthy and Economical Snacks." ABDIMAS TALENTA: Jurnal Pengabdian Kepada Masyarakat 6, no. 2 (December 13, 2021): 480–84. http://dx.doi.org/10.32734/abdimastalenta.v6i2.6003.
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This community service aims to provide Partners with skills improvement assistance through using training (online tutorials via video) in order to improve family nutritional status and family income, as well as improve the quality of environmental health. The method of processing the cassava peel is done by collecting the cassava peel, cleaning it, then boiling it using a technique of reducing cyanide levels and drying it in the sun. The next stage is mashed into flour then mixed with vegetable protein sources and processed into a snack with a variety of flavors and shapes. The activity in this dedication is by presenting tutorials to business groups by presenting a youtube link on how to make multipurpose flour from cassava peels. This activity provides knowledge and skills improvement for partners in processing cassava peels to partners (through providing video tutorials on how to process cassava peels into multipurpose flour) was prepared by the mentor. The activity in this community service is by presenting tutorials to business groups by presenting a youtube link on how to make all-purpose flour from cassava peels. This activity give knowledge and skills improvement for partners in processing cassava peels to partners (through presenting video tutorials on how to process cassava peels into multipurpose flour) was prepared by the mentor. Mashed cassava, corn and rice. The ffc 15 flour machine can flour up to 5-10Kg / hour. The ffc 15 flour machine has 3 size filters for flouring as needed.
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Banudi, La, M. Anas Anasiru, Petrus Petrus, and Purnomo Leksono. "Formulasi Bagea Berbahan Ekstrak Tepung Singkong dan Gonad Diadema Setosum (Sea urchins) sebagai Makanan Alternatif pada Ibu Hamil." Health Information : Jurnal Penelitian 9, no. 2 (December 1, 2017): 65–71. http://dx.doi.org/10.36990/hijp.v9i2.71.
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The hope of this research is to establish manateau kanji extract as a formula for bagea production that comes with gonad diadem setosum (sea urchins), which is rich in nutrients and therefore ideal for women pregnant. Cassava kanji extract can be used as a food formula ingredient to make a range of food formula The goal of this study is to examine the formula of bagea made from cassava flour extract and Gonad Diadema Setosum (Sea urchins) as an aging food in pregnant women. Pre-experiment design in the manufacture of bagea solution. The highest favorite amount for cassava flour bagea is BTP 2 (sago flour 50, cassava flour 50) with a value of 3.26. In addition, the highest level of favorite in the manufacture of bagea made from cassava flour and the addition of gonad is BTP 2 (sago flour 50, cassava flour 50 and gonad 20) In order to increase the preferred value of bagea with the addition of cassava flour and gonad, it is important to add certain ingredients to add flavor to remove odor. Catatan PenerbitPolekkes Kemenkes Kendari menyatakan tetap netral sehubungan dengan klaim dari perspektif atau buah pikiran yang diterbitkan dan dari afiliasi institusional manapun.
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Okwunodulu, Innocent Nwazulu, Judith Ucheoma Iloka, Geraldine Kasie Okakpu, and John Chidiebere Okakpu. "Proximate Composition and Consumers’ Subjective Knowledge of Deep Fat Fried Chin-Chin and Functional Properties of the Wheat-Cassava Composite Flour Used." Turkish Journal of Agriculture - Food Science and Technology 10, no. 2 (March 2, 2022): 228–34. http://dx.doi.org/10.24925/turjaf.v10i2.228-234.4595.
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Due to high cost of importation and inability of wheat to thrive in Nigeria, baked products like chin-chin are costly and out of the reach of common people. Since baked products are convenient snack relished by all, substitution with readily available materials like cassava flour becomes the only available option. Wheat and cassava flours were blended in the ratios of 70:30%, 50: 50% and 30: 70% respectively while 100% wheat and cassava flours served as controls. Deep fat fried chin-chin samples were prepared from the blends. Proximate and functional properties were conducted on the flour blends while proximate composition and acceptability test were on the chin-chin samples. The results revealed that with increase in cassava inclusion levels in the composite flour blends, there was increase in moisture (7.77-8.23%), carbohydrate (73.42-79.23%), ash (0.75-1.00%), bulk density (0.51-0.61 g/ml), swelling index (0.96.1.09%), water absorption capacity (1.10-1.88 g/g), and emulsion capacity (27.41-39.48%) while dry matter (91.20-9.84%), protein (8.55-6.55%), fat (2.08-0.98%), fibre (2.53-2.20%) and oil absorption capacity (1.29-1.16 g/g) decreased. For chin- chin, there was significant increase in moisture (8.29-10.40%) and carbohydrate (63.63-66.54%) while dry matter (91.70-89.59%), protein (6.66-3.50 %), fat (17.57-16.84%), ash (1.88-1.38) and fiber (1.96-1.69%) decreased. There was no significant difference in the overall acceptability of the chin-chin samples. Therefore, cassava flour substitution of up to 70% is acceptable, but with decrease in most of the nutrient composition which can be improved with lower (
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Sofyan, Ahmad, Hendra Herdian, Awistaros Angger Sakti, Gumilang Khairulli, and Anuraga Jayanegara. "PHYSICAL AND CHEMICAL PROPERTIES OF ORGANIC MINERAL ADDITIVE FOR RUMINANT THROUGH BIOLOGICALLY INCORPORATED BY SACCHAROMYCES CEREVISIAE IN DIFERENCE SUBSTRATES." Jurnal Kimia Terapan Indonesia 17, no. 2 (December 10, 2015): 139–46. http://dx.doi.org/10.14203/jkti.v17i2.30.
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This research was conducted to evaluate physical and chemical properties of organic mineral additive incorporated by Saccharomyces cerevisiae which was cultivated on different growth media consisted of cassava flour and rice bran, respectively. Treatment was arranged on completely randomized design consisted of rice bran without inoculants (RBo), rice bran with inoculants (RBi), cassava flour without inoculants (CFo), cassava flour with inoculants (CFi). Substrates were fortified by microminerals contained of Cu (100 ppm), Mn (100 ppm), Zn (100 ppm), I (10 ppm), Fe (2.5 ppm) and Co (2 ppm). Inoculation of S. cerevisiae could reduce fungal contamination. Physical characteristic of cassava flour was better in flavour and texture than rice bran in which tends to rancidity. Nutrients composition was similar in cassava and rice bran however crude fibre content in rice bran tends to be higher after fermentation. Mineral content (Zn and Fe) relatively decreased and in substrate supplemented by inoculant and rice bran had higher than cassava. In summary, micromineral was incorporated in cassava flour with inoculated S. cerevisiae had better than rice bran.Keywords: Organic mineral, cassava flour meal, S. cerevisiae, rice bran, ruminant.
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Ambarsari, Indrie, Retno Endrasari, and Selvia Dewi Anomsari. "Nutritional and sensory characteristics of tiwul made from different fortified tuber flours." E3S Web of Conferences 361 (2022): 04008. http://dx.doi.org/10.1051/e3sconf/202236104008.
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Tiwul is a traditional Indonesian food with good functional properties regarding a low glycemic index. However, like other tuber-based products, tiwul also faced nutritional deficiency issues. Therefore, this study aims to optimize the quality of traditional tiwul by modifying the formulation using different tuber flours and adding soybean flour as a fortificant. Three kinds of tuber flour (cassava, sweet potato, and canna) were used as tiwul raw material. These materials were fortified with 10% soybean flour, respectively. Unfortified (native) tuber flours were used as a control treatment. The flours were processed into tiwul with the traditional processing method. The result showed that adding soybean flour as a fortificant of tuber flour significantly improved the nutritional value of tiwul as the end product. Among examined formulations, fortified sweet potato resulted in the highest ash (3.96%), highest protein (8.26%), and lowest carbohydrate (80.23%) of tiwul. The utilization of fortified canna resulted in the highest insoluble fiber (19.01%) of tiwul. Interestingly, the sensory analysis showed that unfortified cassava flour had the highest acceptance for color, taste, and texture of tiwul. This condition indicated that original products still ranked top for local customer preferences.
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Khilmi, Silvia, Damat Damat, and Elfi Anis Saati. "Pemanfaatan Tepung Biji Nangka (Artocarpus heterophyllus) dan Tepung Singkong (Manihot esculenta) Dengan Penambahan Pigmen Klorofil Pada Sayuran Sebagai Sumber Antioksidan Beras Analog." Food Technology and Halal Science Journal 3, no. 1 (February 29, 2020): 1. http://dx.doi.org/10.22219/fths.v3i1.13055.
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Jackfruit seeds have high carbohydrate and protein, which is around 56.21% and 12.19%. Substitution with cassava starch which has amylose and amylopectin can help analog rice characteristics. The addition of natural dyes such as chlorophyll is also needed in the diversification of analog rice food as a source of antioxidants. The purpose of this study was to find out the diversification of jackfruit seed processing through the use of jackfruit seed flour and cassava flour substitution into analog rice, determine the effect of adding extracts to different vegetables on the physicochemical and organoleptic properties of analog rice, knowing the presence of chlorophyll and antioxidant content in analog rice substitution jackfruit seed flour and cassava flour. This study uses Nested design / nested design. Nest/parent namely the proportion of flour with 3 levels (10% jackfruit seed flour and 90% cassava flour, 20% jackfruit seed flour and 80% cassava flour, 30% jackfruit seed flour and 70% cassava flour) and the nest is a pigment with 4 levels (without pigments, green spinach pigments, suji leaf pigments, moringa leaf pigments). The results showed a very significant effect on water content, ash content, fat, protein, carbohydrates, antioxidants, chlorophyll, absorption, brightness, color (a-), and color (b +), redeem and organoleptic such as taste, texture, shape, and liking. Organoleptic texture has no real effect. The best treatment for T3W2 treatment is the proportion of 30% jackfruit seed flour and 70% tapioca flour with the addition of pigment from green spinach.
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Paramitha, Ni Kadek Diah Ayu, Putu Timur Ina, and I. Desak Putu Kartika Pratiwi. "KARAKTERISTIK BISKUIT DENGAN PEMANFAATAN UMBI DAN PASTA DAUN SINGKONG (Manihot esculenta Cranz)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 7, no. 3 (October 1, 2018): 140. http://dx.doi.org/10.24843/itepa.2018.v07.i03.p08.
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The purposes of this research were to know the effect comparation of cassava flour and cassava leaves paste on the characteristics of biscuit and to know the right comparation from cassava flour and cassava leaves paste to produce biscuit the best characteristics. The experimental design was used randomized block design with the treatment comparation of cassava flour and cassava leaves paste that 95% : 5%, 92% : 8%, 89% : 11%, 86% : 14%, 83% : 17%; and 80% : 20%. The treatment was repeated as many as 3 times so that 18 experimental units were obtained. The data was analyzed with ANOVA and if the influential on variable observed continued with the Duncan test. The results showed that the comparation of cassava flour and cassava leaves paste significantly affected to water content, ash content, crude fiber content, chlorofil total, beta karoten total, and hedonic test (colour, aroma, texture, taste, and overall acceptance) and scoring test (texture). Comparation from cassava flour and cassava leaves paste (92% : 8%) is the best characteristics with water content is 2,77%, ash content was 2,58%, crude fiber content is 15,39%, chlorofil total is 22,93%, beta karoten total is 434,96% , color liked, flavor of cassava leaves liked, texture very crispy and liked, taste liked, and overall acceptance liked.
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Wulan Pawhestri, Suci, Eva Okta Verina, Sara Gustia Wibowo, and Mulia Safrida Sari. "The Effectiveness of Cassava Leaf Flour (Manihot esculenta C.) and Fish Flour as Artificial Meal on Growth of Tilapia Fish (Oreochromis niloticus)." BIOLOGICA SAMUDRA 2, no. 1 (April 29, 2020): 26–34. http://dx.doi.org/10.33059/jbs.v2i1.2249.
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Aquaculture is an effort to look for profits through the maintenance and breeding of aquatic organisms in an environment. Agricultural waste that is not utilized by humans can actually be used as a mixture in the manufacture of tilapia fish feed as long as it has sufficient protein content such as old cassava leaves. This study aims to determine whether cassava leaf flour (Manihot esculenta C.) can be used as a mixture of fish meal ingredients in the manufacture of tilapia fish feed (Oreochromis niloticus) and at what concentrations of artificial feed made from a mixture of fish meal and cassava leaf flour is effective as a feed parrot fish. This research was conducted in the village of Sidodadi Asri, Jati Agung, South Lampung using RAL method with four treatments and two repetitions, namely commercial feed, mixed feed 75% Fish meal: 25% cassava leaf flour, 50% fish meal: 50% cassava leaf flour , and 25% fish meal: 75% cassava leaf flour will be tested on tilapia for 30 days. The parameters observed were the growth of tilapia, survival rate, protein content in feed, and pond water quality. From the results of research on the effectiveness of fish meal and cassava leaf flour (Manihot esculenta C.) as tilapia fish feed (Oreochromis niloticus) showed artificial feed with a mixture of 75% fish meal and 25% cassava leaf flour gave the most optimal growth results.
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Ruhutami, Diah, Setyowati Setyowati, and Farissa Fatimah. "Pengaruh Variasi Pencampuran Tepung Kacang Hijau (Phaseolus Radiatus) Pada Pembuatan Brownies Singkong Kukus Terhadap Sifat Fisik, Sifat Organoleptik, Dan Kadar Protein." Jurnal Teknologi Kesehatan (Journal of Health Technology) 14, no. 2 (November 30, 2018): 46–55. http://dx.doi.org/10.29238/jtk.v14i2.369.
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Wheat flour and rice flour mostly used to produce local food — nutrition content in cassava flour the same as wheat flour. Cassava flour can substitute wheat flour. Green bean flour has a high protein content as 22,9%. Mixing green bean flour (Phaseolus radiatus) in cassava brownies steamed can increase the protein content. This research was aimed to determine the effect of variation mixing green bean flour (Phaseolus radiatus) in cassava brownies steamed on physical properties, organoleptic characteristics and protein content. This research used semi experiment design with the random design group. Kruscal walls and Anova one way were used for organoleptic data characteristics. LSD test was used for protein content. Physical properties were done by the researcher, the organoleptic characteristic was done by semi-trained panellists and protein content was done in the laboratory. The result was variation mixing green bean flour (Phaseolus radiatus) gives effect on physical properties (taste and flavour) and protein content (p<0,05). Mixing green bean flour in cassava brownies steamed did not give effect on organoleptic characteristics (p>0,05). The conclusion was variation mixing green bean flour (Phaseolus radiatus) gives effect on physical properties and protein content but did not give an effect on organoleptic characteristics.