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Relevant bibliographies by topics / Cassava – Processing

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Academic literature on the topic 'Cassava – Processing'

Author: Grafiati

Published: 4 June 2021

Last updated: 16 February 2022

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Journal articles on the topic "Cassava – Processing"

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Elisabeth, Dian Adi anggraeni, and Nila Prasetiaswati. "Analisis Kelayakan Finansial dan Nilai Tambah Agroindustri Skala Rumah Tangga Berbasis Ubikayu Di Kabupaten Barito Koala, Kalimatan Selatan." Jurnal Penelitian Pertanian Tanaman Pangan 2, no. 2 (August 31, 2018): 129. http://dx.doi.org/10.21082/jpptp.v2n2.2018.p129-136.

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Financial feasibility and added value analysis of home scale-agroindustries development based on cassava commodity in Barito Koala District, South Kalimantan. Cassava processing into food products aimed to improve shelf-life of fresh cassava in order to be feasible to be consumed and to give added value in order to improve cassava’s selling value. Prospect of home scale-agroindustries development based on cassava was observed by analyze their financial feasibility and added value. Research location was detemined using purposive sampling method; while sample taking was determined using simple random sampling and key person methods. Data obtained was analyzed using both qualitative and quantitative descriptive methods. Stages of financial feasibility and added value analysis were production cost analyses, revenue, benefit, and efficiency (B/C ratio), and added value. Home scale-agroindustries based on cassav in Barito Koala District have prospect to be developed. However, with B/C ratio greater than 1 (1.67), cassava chips industry has more chance to be developed due to it is more efficient and feasible. The highest added value ratio as well as benefit ratio i.e. 63.13% and 90.79% respectively, showed that the chips indsutry can give the high added value and benefit for producer.

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Ma'aruf, A. G., and Abdul Hakim Ramli. "Efficient processing of cassava starch: physicochemical characterization at different processing parameters." Food Research 4, no. 1 (August 27, 2019): 143–51. http://dx.doi.org/10.26656/fr.2017.4(1).235.

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The aim of this study was to evaluate the physicochemical properties of cassava starch that was processed using different parameters (types of water, drying temperatures and milling sizes) to be added into the food products as an ingredient. Selected commercial cassava starch was used as a reference. Mineral water showed a significantly higher value (p<0.05) for the paste viscosity of cassava starch compared to the other types of water, but indicated no significant difference (p>0.05) with tap water for the swelling power, solubility and gel strength of cassava starch. The increase in the drying temperature significantly decreased (p<0.05) swelling power, paste viscosity and gel strength of cassava starch but significantly increased (p<0.05) its solubility. The increase in the milling size significantly increased (p<0.05) swelling power and solubility, paste viscosity and gel strength of cassava starch. For industrial benefits, the use of mineral water for starch processing, the lowest drying temperature of 70°C and the largest milling size of 63 μm shall be the best processing parameters to produce cassava starch with the highest swelling power which could act as a reliable expansion aid in food products. These parameters shall also be the best processing parameters to produce cassava starch with the highest paste viscosity which could function as a desirable food thickening or gelling agent, as well as the highest gel strength that could be applied as an excellent texture enhancer, binder, or coating for food products.

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Awoyale, Wasiu, Medinat Oluwatoyin Adetunji, Michael Edet, Thierno Diallo, Peter Kolawole, William Kawalawu, and Robert Asiedu. "Upscaling cassava processing machines and products in Liberia." Croatian journal of food science and technology 12, no. 1 (May 29, 2020): 20–26. http://dx.doi.org/10.17508/cjfst.2020.12.1.04.

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Cassava is produced by more than 80% of farming households and is an important contributor to gross domestic product (GDP) in Liberia. It is therefore important to assess the status of cassava processing into food and other products. A total of one hundred and sixty (160) well-structured questionnaires were used for the collection of information from eight counties, with twenty respondents from each county. It was found out that all the counties lack adequate modern cassava processing machines, with almost all cassava processing operations being done with rudimentary equipment. Gari and wet fufu are common products in Liberian markets, with no high-quality cassava flour (HQCF) or derivatives. Consequently, user and gender friendly processing machines were installed in six established modern cassava processing centres, and new cassava products, such as fufu powder, tapioca, and HQCF with its value-added products (10% bread and pastries), were introduced. This upscaling will enhance the cassava value chain in Liberia with improvement in livelihoods, especially for vulnerable women and unemployed youth.

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Lima, Dâmaris Carvalho, Nanci Castanha, Bianca Chieregato Maniglia, Manoel Divino Matta Junior, Carla Ivonne Arias La Fuente, and Pedro Esteves Duarte Augusto. "Ozone Processing of Cassava Starch." Ozone: Science & Engineering 43, no. 1 (May 13, 2020): 60–77. http://dx.doi.org/10.1080/01919512.2020.1756218.

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Banchajarurat, Chanikan, Khwantri Saengprachatanarug, Nattpol Damrongplasit, and Chanat Ratanasumawong. "Volume estimation of cassava using consumer-grade RGB-D camera." E3S Web of Conferences 187 (2020): 02002. http://dx.doi.org/10.1051/e3sconf/202018702002.

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Mismanagement during postharvest handling of cassava can degrade the quality of the product and depreciate its selling price considerably. This study proposed the feasibility of using RGB-depth camera to measure the quality of cassava roots in a non-destructive, fast and cost-effective manner. Methodology to estimate the volume of cassavas Kasetsart 50 variety was the focus of this study. Using RGB-D images collected from 60 cassava samples with each one being photographed from 6 different orientations. Image Processing model and Point Cloud image model were used to find the volume from depth images, and then disk method and box method were used to estimate the volume of cassava under ellipsoidal shape. Both estimation methods provided usable values for the volumes in the range of 100 - 500 ml with RMSE values of 5.91% and 4.02%, respectively. The estimated volume can be applied to find density to predict the rotten cassava for improving quality and efficiency of cassava industry.

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Ume, Smiles I., U. J. Onwujiariri, and T. C. Nwaneri. "Effect of Cassava Processing to the Environment in South East, Nigeria - Implication on Adoption of Cassava Processing Technology." Sustainable Food Production 9 (November 2020): 1–14. http://dx.doi.org/10.18052/www.scipress.com/sfp.9.1.

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Effect of adoption of improved cassava processing technology to the environment in South East, Nigeria. The specific objectives of the study are to describe the socio economic characteristics of the processors; identify the effect of cassava processing to the environmental; identify different forms of cassava processing; identify the technologies used by the processors to abate pollution; determine the factors affecting the decision of the processor in adopting of the technologies and identify the constraints to cassava processing in the study area. One hundred and twenty processors were selected from the States. A well structured questionnaire was used to collect information needed for the study. The objectives were addressed using percentages, logistic model analysis and factor analysis. The results show that most cassava processors were aged, fairly educated, well experienced and membership of organization. The different forms of cassava processing in the study area are gari, fufu, tapioca, starch and flour. The effects of cassava processing on the environment were odour, flies, mosquito dust, cyanide, carbon compound and waste water. The technologies adopted by the processor in order to abate pollution were use of collection pit, heap and burn, use of protective devices, source of fuel and dumping in the farm. The determinant factors to adoption of the technologies to abate pollution were education of the processors, credit, and membership of organization, processing experience and extension services. The constraints to cassava root processing were poor access to credit, high price of processing equipment, Poor pricing of products, poor infrastructure, poor pricing of products, irregular suppiy of tubers and Poor market information. There is need to ensure processors’ access to educational programs such as adult program, extension services, credit facilities and regular supply of cassava roots.

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Musliu, Sunmonu, Sanusi Mayowa, and Lawal Habeeb. "Effect of different processing conditions on quality of cassava." Croatian journal of food science and technology 13, no. 1 (June 1, 2021): 69–77. http://dx.doi.org/10.17508/cjfst.2021.13.1.09.

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Sweeteners play a vital role in the food industry serving either as preservative or as addition to consumables. The high intake of sweetener brought about production of artificially synthesized sweetener which has, in turn, given a reason of concern for health on a long term. Cassava is one of the mostly cultivated crops in Nigeria with cassava possessing the highest level of starch compared to other crops. This research explores the abundance of cassava, converting its starch into sweetener (glucose). An extraction test rig was developed as part of the study to extract sweetener from cassava. A 2x3x3 factorial experiment was used to carry out the experiment and the factors considered were cassava varieties (Manihot dulcis and Manihot palmatal), delay period (15, 30 and 45 minutes) and quantity of starch (1, 2 and 4 kg). The SPSS 20.0 was used to carry out the Analysis of Variance (ANOVA) for the measured parameters. The sugar concentration analysis carried out on the cassava sweetener (Manihot dulcis) and (Manihot palmatal), gave values 13.02 and 17.57 mg/mL, respectively which were in line with the established cassava sweetener with value of 12.43 mg/mL. The ANOVA showed the interactive effect of cassava variety, delay period and quantity of starch on the nutritional composition of the sweetener on a 5% confidence level. The result revealed the highest extraction efficiency of which full hydrolysis for cassava variety (Manihot palmatal), 45minutes delay period and 2 kg quantity of starch compared with cassava variety (Manihot dulcis) 45 minutes delay period and 2 kg quantity of starch that gave the extraction efficiency of 76.93% and 78.03%, respectively. In nutritional value and sugar concentration comparison, the cassava sweetener obtained gave values closer to the established cassava sweetener and, as such, is a proper replacement for artificial sweetener.

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Martinez, Daiana, Armin Feiden, Reinaldo Bariccatti, and Katya de Freitas Zara. "Ethanol Production from Waste of Cassava Processing." Applied Sciences 8, no. 11 (November 5, 2018): 2158. http://dx.doi.org/10.3390/app8112158.

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Cassava processing produces by-products such as brown bark, between bark, disposal, bran, fiber and bagasse. Cassava bagasse is characterized as a source of starch that can be converted into sugars to obtain biofuels. The objective of this work was to produce ethanol from this cassava processing residue and to evaluate its contribution potential in the Brazilian energy matrix. Cassava processing residues were obtained from four different starch manufacturers in Brazil. Analysis of the chemical compositions of these samples provided the content of starch, sugar, crude grease, moisture, ash and also their pH values. For the ethanol process, the samples were submitted to enzymatic hydrolysis using the alpha-amylase and amyloglucosidases enzymes, followed by fermentation and distillation. The samples showed high starch indices, approximately 64% on average. The average yield of ethanol obtained was 30% after treatment of the sample like this. Considering the estimated volume of cassava bagasse in Brazil, it is possible to produce an average of 789 million cubic meters per bagasse, replacing about 24% of the first generation ethanol. Cassava bagasse can be considered an interesting biomass for the production of biofuels, contributing to the expansion of the energy matrix.

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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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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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Dissertations / Theses on the topic "Cassava – Processing"

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

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Onabolu, Adeyinka. "Cassava processing, consumption and dietary cyanide exposure /." Stockholm, 2001. http://diss.kib.ki.se/2001/91-628-4894-1/.

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Mlingi, Nicholas L. V. "Cassava processing and dietary cyanide exposure in Tanzania." Doctoral thesis, Uppsala universitet, Medicinska fakulteten, 1995. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-115130.

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Oyelade, Olusegun James. "Optimization of processing techniques to produce functional ingredient from cassava ( Manihot esculenta, Crantz)." Thesis, University of Leeds, 2009. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.507653.

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PEDROSO, BIANCA M. "Avaliação do efeito sinergístico da embalagem à vácuo, irradiação e refrigeração da mandioca minimamente processada." reponame:Repositório Institucional do IPEN, 2005. http://repositorio.ipen.br:8080/xmlui/handle/123456789/11272.

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Dissertacao (Mestrado)
IPEN/D
Instituto de Pesquisas Energeticas e Nucleares - IPEN/CNEN-SP

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Fernandez, Alejandro Q. "Effects of processing procedures and cultivar on the properties of cassava flour and starch." Thesis, University of Nottingham, 1996. http://eprints.nottingham.ac.uk/14114/.

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The aim of this research was to widen the knowledge of the physicochemical properties of cassava starch and flour and to understand the factors which influence their functional characteristics, including both genetic and environmental effects as well as processing procedures. A range of chemical and physical techniques which included the Brabender viscoamylograph, Bohlin CS rheometer, Brabender farinograph, WAXS, GPC, SEHPLC and Coulter counter have been used to examine the structural and behavioural characteristics of both cassava starch and flour. The results suggested that the functional behaviour of native cassava starches of different origins varies widely and appeared to be associated with molecular structure and the architecture of the starch granule. The viscosity and the mechanical properties of the pastes produced by gelatinization were determined by the degree of swelling and the amount and proportion of amylose and amylopectin in the solvent phase of the pastes. The amylopectin was present in the solvent phase in substantial quantities which varied between 37 and 57% of the total starch solubilized. In native cassava starches, the amylose appeared to have a high molecular weight (M, 19 x 105 - 11 x 105 ). The constituent chains of the amylopectin molecule did not vary in length with cassava starches of different origins, but their relative population did which was reflected in minor differences in the chromatographic profiles. Starch granules containing long chain amyloses and amylopectin with a high degree of branching were found to release reduced amounts of molecules into the liquid phase of the pastes, and vice versa Where the pastes contained a high proportion of amylopectin and long amylose molecules the resultant gel was surprisingly weak. Cassava starch processed to produce "sour" starch, or fermented, and sun dried starch, was found to have suffered degradation to an extent where 77-86 % of the starch was solubilized during aqueous heating. The extent of the degradation was influenced by the cassava cultivar. The "sour" starch proved superior to unfermented and fermented, oven dried starches in the production of baked baked products with an expanded texture. Starch extracted from cassava roots which had been stored for a short period, during which physiological deteriorative processes could have occurred, was found to show a slight reduction in the pasting viscosity which was not related to granular or molecular size or organization. Rural, factory-extracted starch was found to have a reduced paste viscosity as a consequence of fermentation and contamination with peel residues from the roots. Cassava flour properties were influenced by the conditions of preparation. Drying temperature, milling procedure and particle size could be selected and controlled to give cassava flours of the desired functional properties.

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Stoffel, Fernanda. "Desenvolvimento de espumas a base de amido de mandioca." reponame:Repositório Institucional da UCS, 2015. https://repositorio.ucs.br/handle/11338/956.

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O impacto ambiental causado pelo descarte indevido de embalagens a base de polímeros sintéticos, desperta interesse na necessidade de desenvolvimento de embalagens a partir de materiais biodegradáveis. O objetivo deste trabalho foi desenvolver e caracterizar bandejas a base de espuma de amido de mandioca para embalagem de alimentos, obtidas pelo processo de expansão térmica. Foram testadas diferentes proporções de amido e água, como agente expansor, na formulação das espumas de amido. Como plastificantes, foram utilizados o glicerol, sorbitol e poli (álcool vinílico) (PVA), nas concentrações de 2,5; 5,0 e 7,5% m/m sob a massa de amido. A fim de melhorar as características de hidrofilia das espumas, foi aplicado revestimento a base de poli (ácido lático) (PLA) na superfície das bandejas. Testou-se a aplicação das bandejas como embalagem no armazenamento de morangos. A caracterização das embalagens foi realizada através de análises de espessura e densidade, MEV, capacidade de absorção de água (CAA), solubilidade, isotermas de sorção, resistência à tração, ângulo de contato e degradação enzimática. A proporção amido:água que produziu espumas com a melhor combinação entre as características de densidade, capacidade de absorção de água e aspecto visual foi 47,5:52,5. O aditivo que resultou em espumas de amido com a maior possibilidade de aplicação como embalagem para alimentos, por apresentar a menor CAA, ser menos solúvel e com os valores mais baixos de umidade de equilíbrio, foi o PVA em concentração de 5%. A aplicação de revestimento a base de PLA na superfície das bandejas de espuma de amido resultou em diminuição de 86% na CAA das bandejas e ângulo de contato de 84,4° (maior hidrofobia). Os modelos que melhor se ajustam a isoterma de sorção das bandejas sem revestimento são os de GAB e Oswin. Enquanto que para bandejas com revestimento de PLA, o modelo de Oswin apresenta o melhor ajuste. O ensaio de degradação enzimática por amilases microbianas revelou ocorrência da hidrólise do amido nas primeiras 8 horas do teste, indicando característica de biodegradabilidade das bandejas. Os resultados do presente estudo, obtidos através do teste de aplicabilidade das bandejas, comprovam a possibilidade da utilização da embalagem à base de amido de mandioca revestidas com PLA em alimentos com alta atividade de água.
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Fundação de Amparo à Pesquisa do Estado do Rio Grande do Sul.
The environmental impact caused by improper disposal of packaging materials based on synthetic polymers, arouses interest in development packaging from biodegradable materials. The objective of this study was to develop and characterize trays base of cassava starch foam for food packaging, obtained by the thermal expansion process. Different proportions of starch and water, as blowing agent, in the formulation of the starch foams was tested. As plasticizers were used glycerol, sorbitol, and poly (vinyl alcohol) (PVA) at concentrations of 2.5; 5.0 and 7.5% w/w on starch weight. In order to improve the hydrophilic characteristics of the foams, coating was applied of poly (lactic acid) (PLA) in the surface of the trays. The application of the trays as packaging strawberries in storage was tested. Packaging characterization was performed by thickness and density analysis, SEM, water absorption capacity (WAC), solubility, sorption isotherms, tensile strength, angle of contact and enzymatic degradation. The ratio starch:water who produced foams with the best combination of density, water absorption capacity and visual aspect characteristics was 47.5:52.5. The starch additive resulted in foams with the highest possibility of application as packaging for food for presenting the lowest WAC be less soluble and lowest values equilibrium moisture, was PVA concentration of 5%. The use of PLA-based coating on the surface of the starch foam trays resulted in a decrease of 86% in WAC trays and contact angle of 84.4 ° (higher hydrophobicity). The models that best fit the sorption isotherm of uncoated trays are the GAB and Oswin models. While for trays with PLA coating, Oswin model presents the best fit. The assay of enzymatic degradation by microbial amylases revealed the occurrence of the hydrolysis of starch in the first 8 hours of the test, indicating the biodegradability characteristics of the trays. The results of this study, obtained through the applicability of the test trays prove the possibility of the use of tapioca starch-based packing covered with PLA foods with high water activity.

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Luong, Huu Thanh, Thuy Nga Vu, Ngoc Quynh Nguyen, Kieu Bang Tam Nguyen, Thi Hong Van Dao, and Thi Hang Nga Nguyen. "Phosphorus treatment in wastewater by microorganisms isolated from cassava starch production waste." Technische Universität Dresden, 2018. https://tud.qucosa.de/id/qucosa%3A33070.

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In waste water, phosphorous (P) can exist in inorganic or organic forms. Depending on the concentration, P can cause eutrophication and severe environmental pollution. Microorganisms have the ability to use and accumulate P, so microorganisms are studied to treat P in waste water in general and wastewater from cassava starch processing plants in particular. Research results show that in the 20 samples of waste water and sludge of the plant has selected three strains of bacteria that can accumulate P in the form of granules in the cell. Among them, SHV22 has the highest P accumulation capacity, reaching 3.05x10-11 mg/cell, P removal efficiency in wastewater from cassava starch processing factory is 82.1%. The strain was identified as Bacillus amyloliquefaciens.
Trong nước thải P có thể tồn tại dưới dạng vô cơ hoặc hữu cơ. Tùy thuộc vào nồng độ, P có thể gây phú dưỡng và ô nhiễm môi trường nghiêm trọng. Vi sinh vật có khả năng sử dụng và tích lũy P, do đó vi sinh vật là đối tượng được nghiên cứu để xử lý P trong nước thải nói chung và nước thải của nhà máy chế biến tinh bột sắn nói riêng. Kết quả nghiên cứu cho thấy, trong 20 mẫu nước và bùn thải của nhà máy đã chọn lựa được 3 chủng vi khuẩn có khả năng tích lũy P dưới dạng hạt trong tế bào. Trong số đó, chủng SHV22 có khả năng tích lũy P cao nhất, đạt tới 3,05x10-11 mg/tế bào, hiệu quả loại bỏ P trong nước thải của nhà máy chế biến tinh bột sắn đạt 82,1%. Chủng đã được định danh là Bacillus amyloliquefaciens.

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Marimo, Pricilla. "Gender Impacts of Molecular-Assisted Breeding: The Case of Insect and Disease Resistant Cassava in Nigeria." Thesis, Virginia Tech, 2009. http://hdl.handle.net/10919/33537.

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Cassava is the main staple crop in Nigeria. Using primary data from four south eastern states in Nigeria, the study assessed the gender impacts of improved cassava varieties. Comparative statistical analysis reveals that total female labor is higher than total male in cassava production, processing and marketing. Women spend more labor days than males for planting, weeding, harvesting, marketing and processing. The total female family labor is higher for adopters of new improved cassava varieties. There is however lower family labor input for both male and female adopters for clearing and plowing which are normally done by men. Significant determinants of female labor supply are number of children in the household, percent of females in the household providing labor on the farm, area under improved cassava varieties and total land area. There is a positive unexpected relationship between total female labor supply and number of children. For each of the decision making variables, there is a significant association between the gender of the spouse and the decision made except for the decision on family labor allocation. Probit results show a significant decrease in the probability that the wife makes the decision for family labor allocation, what inputs to buy and borrowing and traditional cassava income control with adoption. Results indicate that both men and women spend their income on services directly linked to the householdâ s welfare. More than half of the women ranked food as number one.
Master of Science

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Zacarias, Cyro Hauaji. "Avaliação da exposição de trabalhadores de casas-de-farinha ao ácido cianídrico proveniente da mandioca, Manihot esculenta, Crantz, no agreste alagoano." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/9/9141/tde-16042013-111938/.

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As mandiocas utilizadas na produção da farinha contêm elevadas concentrações de glicosídeos cianogênicos, compostos que, após degradação, liberam cianeto na forma de ácido cianídrico (HCN) conferindo toxicidade à raiz. O processamento adequado da mandioca, para produção da farinha, resulta na degradação dos glicosídeos cianogênicos e na obtenção de um alimento com baixo teor de cianeto, o que gera a hipótese de liberação de HCN durante o processo. Neste contexto, o presente estudo objetivou avaliar a exposição de trabalhadores de casas-de-farinha ao HCN proveniente da mandioca, assim como identificar possíveis alterações clínicas e laboratoriais associadas a tal exposição. Foram incluídas no estudo 4 casa-de-farinha localizadas no Agreste Alagoano, microrregião de Arapiraca. A determinação de HCN em amostras de ar foi realizada de acordo com o método analítico 6010 recomendado pelo NIOSH. Cada casa foi monitorada em três pontos: dois em zona respiratória e um em ponto estático. Um total de 36 trabalhadores voluntários do sexo masculino distribuídos nas 4 casas-de-farinha foram selecionados para o estudo. Cada participante foi submetido à coleta de urina, sendo uma amostra pré-jornada e outra amostra pós-jornada e a uma coleta de sangue pré-jornada. O teor de tiocianato (SCN-) urinário foi quantificado espectrofotometricamente, enquanto que as outras avaliações bioquímicas foram realizadas em laboratório clínico. Os resultados indicam que os trabalhadores de casas-de-farinha estão expostos, cronicamente, a níveis atmosféricos de HCN dentro de um intervalo de 0,464±0,02 a 3,328±3,85 mg/m3 no ambiente de trabalho. A comparação entre os níveis atmosféricos determinados e os Limites de Exposição Ocupacional estabelecidos pelo NIOSH e ACGIH indica que trabalhadores de casas-de-farinha, podem estar expostos a níveis de HCN capazes de causar efeitos adversos à saúde. Os níveis médios de tiocianato urinário em mg/g de creatinina (10,62 - pré- jornada e 8,76 pós - jornada), foram significativamente superiores ao valor de referência para não fumantes e à média obtida no laboratório contratado para análise de SCN-, referente ao período de 2008 a 2010. Os resultados dos exames laboratoriais indicaram aumento nos níveis séricos de fosfatase alcalina nos trabalhadores de casas-de-farinha expostos ao HCN, com uma prevalência de 93,3%. Os trabalhadores foram submetidos ao exame clínico e não foram detectadas alterações características de exposição ao HCN.
Cassava used for flour production contains high amounts of cyanogenic glycosides, compounds that, after degradation, release hydrogen cyanide (HCN) which provide toxicity to these type of root. A suitable cassava processing results in the degradation of cyanogenic glycosides and in the production of a safety flour for consumption as food, which generates the hypothesis of HCN release during the process. In this context, the present study aimed to evaluate the HCN exposure of workers engaged in cassava processing, as well as, to identify possible clinical and laboratory alterations related to this exposure. It was included in the study 4 cassava processing facilities placed on Alagoas state, Brazil. It was conducted the determination of HCN in air samples according to the method 6010 proposed by NIOSH. Each industry was monitored in three points: two on workers respiratory zone and one static. A total of 36 male volunteers, distributed between the 4 facilities were included in the study. Each participant was submitted to urine sampling, been one before and other after work shift, and to one blood sampling before work shift. Urinary thiocyanate (SCN-) was spectrophotometrically determined, whereas the remaining biochemical evaluation was conducted in a commercial clinical laboratory. The results indicated that the cassava processors are chronically exposed to HCN at levels between 0,464±0,02 and 3,328±3,85 mg/m3, in the work environment. The comparison between the levels determined at the present study with the Occupational Exposure Limits (OEL) established by NIOSH and ACGIH indicated that cassava processors may be exposed to HCN levels capable of causing adverse health effects. The mean levels of urinary thiocyanate (10,62 - before shift and 8,76 - after shift), were significantly higher than the reference value for non smokers and also for the history mean obtained from the laboratory employed for SCN- analysis, during 2008-2010. The results of laboratorial evaluation indicated increase in the serum activity of alkaline phosphatase in cassava processors exposed to HCN, with a prevalence of 93,3%. The workers were submitted to clinical evaluation and it was not detected any alteration typical of HCN exposure.

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Books on the topic "Cassava – Processing"

1

Cooperatives, Zambia Ministry of Agriculture and. Cassava processing and quality management in Zambia. Lusaka: MACO, 2010.

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Sanni, L. O. Catalogue of postharvest equipment for cassava processing. Ibadan, Nigeria: IITA, 2006.

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Kreamer, Ross G. Gari processing in Ghana: A study of intrepreneurship and technical change in tropical Africa. Ithaca, N.Y: Department of Agricultural Economics, New York State College of Agriculture and Life Sciences, 1986.

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Kreamer, Ross G. Gari processing in Ghana: A study of entrepreneurship and technical change in tropical Africa. Ithaca, N.Y: Dept. of Agricultural Economics, New York State College of Agriculture and Life Sciences, Cornell University, 1986.

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Capacity Building Workshop on the Adaption of Improved Process Equipment Technology for Value-Addition to Cassava and Establishment of Cassava Processing Clusters (2010 Umudike, Abia State, Nigeria). Adoption of improved processing equipment for cassava cluster development in NRCRI adopted villages: Proceedings of the Capacity Building Workshop on the Adaption of Improved Process Equipment Technology for Value-Addition to Cassava and Establishment of Cassava Processing Clusters : held at the National Root Crops Research Institute, Umudike Abia State, 20th-24th September, 2010. Edited by Obasi Sebastian C, Asumugha Godwin N, and Onwualu A. P. Abuja, Nigeria: Raw Materials Research and Development Council, 2011.

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Srinivas, T. Status of cassava production, processing, and marketing in Andhra Pradesh. Thiruvananthapuram, Kerala: Central Tuber Crops Research Institute, 2000.

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Honny, L. A. The developmental effects of small-scale agro-industry projects: A case study of cassava processing. Cape Coast [Ghana]: University of Cape Coast, Centre for Development Studies, 1987.

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Interregional, Experts' Group Meeting on the Exchange of Technologies for Cassava Processing Equipment and Food Products International Institute of Tropical Agriculture (1988 Ibadan Nigeria). In praise of cassava: Proceedings of the Interregional Experts' Group Meeting on the Exchange of Technologies for Cassava Processing Equipment and Food Products, International Institute of Tropical Agriculture, Ibadan, Nigeria, 13-19 April, 1988. Ibadan, Nigeria: United Nations Children's Fund, International Institute of Tropical Agriculture, 1989.

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Manfredi, Claudia, ed. Models and analysis of vocal emissions for biomedical applications: 5th International Workshop: December 13-15, 2007, Firenze, Italy. Florence: Firenze University Press, 2007. http://dx.doi.org/10.36253/978-88-5518-027-6.

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The MAVEBA Workshop proceedings, held on a biannual basis, collect the scientific papers presented both as oral and poster contributions, during the conference. The main subjects are: development of theoretical and mechanical models as an aid to the study of main phonatory dysfunctions, as well as the biomedical engineering methods for the analysis of voice signals and images, as a support to clinical diagnosis and classification of vocal pathologies. The Workshop has the sponsorship of: Ente Cassa Risparmio di Firenze, COST Action 2103, Biomedical Signal Processing and Control Journal (Elsevier Eds.), IEEE Biomedical Engineering Soc. Special Issues of International Journals have been, and will be, published, collecting selected papers from the conference.

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Gari processing. Geneva: International Labour Office, 1987.

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Book chapters on the topic "Cassava – Processing"

1

Jackson, Jose, and Linley Chiwona-Karltun. "Cassava Production, Processing and Nutrition." In Handbook of Vegetables and Vegetable Processing, 609–32. Chichester, UK: John Wiley & Sons, Ltd, 2018. http://dx.doi.org/10.1002/9781119098935.ch26.

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Adegnoye, R. O., J. A. Akinwumi, and Selina Adjebeng-Asem. "3. Cassava processing innovations in Nigeria; The Nigerian cassava grater." In Tinker, Tiller, Technical Change, 64–96. Rugby, Warwickshire, United Kingdom: Practical Action Publishing, 1990. http://dx.doi.org/10.3362/9781780443621.003.

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Shittu, Taofik A., Buliyaminu A. Alimi, Bashira Wahab, Lateef O. Sanni, and Adebayo B. Abass. "Cassava Flour and Starch: Processing Technology and Utilization." In Tropical Roots and Tubers, 415–50. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118992739.ch10a.

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Dirar, Hamid A., and Erioth Simwogerere. "12. Fermented Foods in Sudan; Cassava Processing in Uganda." In Do It Herself, 177–84. Rugby, Warwickshire, United Kingdom: Practical Action Publishing, 1995. http://dx.doi.org/10.3362/9781780444796.012.

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Jonsson, Lars-Ove, David A. V. Dendy, Karen Wellings, and Varis Bokalders. "3. Processing Requirements of Cereals, Cassava, Legumes and Condiments." In Small-scale Milling, 22–33. Rugby, Warwickshire, United Kingdom: Practical Action Publishing, 1994. http://dx.doi.org/10.3362/9781780445922.003.

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Vallenas-Arévalo, Amzy Tania, Carlos Gonzalo Alvarez Rosario, Marcela dos Passos Galluzi Baltazar, Denise Crocce Romano Espinosa, and Jorge Alberto Soares Tenório. "Isolation of Cyanide-Degrading Bacteria from Cassava-Processing Effluent." In REWAS 2019, 153–61. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-10386-6_18.

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Achi, C. G., A. O. Coker, and M. K. C. Sridhar. "Cassava Processing Wastes: Options and Potentials for Resource Recovery in Nigeria." In Utilization and Management of Bioresources, 77–89. Singapore: Springer Singapore, 2017. http://dx.doi.org/10.1007/978-981-10-5349-8_8.

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Mbwambo, Naza A., and Emma T. Liwenga. "Cassava as an adaptation crop to climate variability and change in coastal areas of Tanzania: a case of the Mkuranga district." In Climate change impacts and sustainability: ecosystems of Tanzania, 23–33. Wallingford: CABI, 2020. http://dx.doi.org/10.1079/9781789242966.0023.

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Abstract This study was carried out in two villages, Kizapala and Kazole, of the Mkuranga District, in the Coast Region of Tanzania. The objective of the study was to establish the role of cassava as an adaptation crop to the changing climate and household food security. Primary data were obtained using household questionnaires and different participatory rural appraisal (PRA) techniques which included focus group discussions (FGDs), key informants and expert meetings. Secondary data were collected through a literature review, whereas temperature and rainfall data from 1984 to 2014 was obtained from the Tanzania Meteorological Agency (TMA). In each village, a sample size of 10% of all households was interviewed. Findings showed that 96% of respondents from Kazole village and 90% from Kizapala linked climate change with major climatic extreme events such as prolonged droughts and occasional abnormal floods. Analysis of temperature data for the last 30 years (1984-2014) revealed that temperature had significantly risen by a correlation coefficient of R² = 0.4936 for maximum and R² = 0.777 for minimum temperature. The field survey results closely correlated with findings from the analysis of TMA rainfall and temperature data. Findings revealed a decline in crop production which resulted in food shortages and livelihood insecurity in the study villages. The respondents in both villages consider cassava as a crop that is least affected by climate and environmental extremes, thus serves to ensure food availability and security in their households. As a result, growing cassava should be considered as an adaptation strategy to climate change and variability now and in the future. Improving cassava production, processing, marketing and value chain infrastructures is, therefore, crucial for enhancing sustainable adaptation in the district.

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Ikujenlola, A. V., and Benjamin O. Opawale. "Effects of Processing on the Yield and Physico-Chemical Properties of Cassava Products." In Advanced Materials Research, 165–70. Stafa: Trans Tech Publications Ltd., 2007. http://dx.doi.org/10.4028/0-87849-450-2.165.

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Moorthy, S. N., M. S. Sajeev, R. P. K. Ambrose, and R. J. Anish. "Conclusions and future prospects." In Tropical tuber starches: structural and functional characteristics, 264–70. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781786394811.0264.

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Abstract This book chapter outlines the future steps in improving the status of the tropical tuber crops: (1) reduce the period of maturity of all the TTCs to 110-150 days, (2) improve the tuber shape and make them more definitive in shape, (3) improve plant architecture to attain a harvest index of 0.70, (4) eliminate antinutritional factors and improve nutritive values, (5) impart resistance to the three major biotic problems afflicting the TTCs: CMD (cassava mosaic disease), taro leaf blight and sweet potato weevil, (6) introduce determinacy in cassava and yams, (7) increase the post-harvest storage life, (8) reduce the loss during post-harvest storage, transportation and processing, (9) use biotechnological means to alter starch characteristics like amylose content, chain length and phosphorus content in starch, (10) it is also suggested that there should be a 'starch bank', which acts as a repository of different starches and provides information on all physicochemical and functional properties for various applications to researchers and industries, and (11) an organization to carry out exclusive research on tuber starches may be established in any of the TTC-growing countries.

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Conference papers on the topic "Cassava – Processing"

1

Kolawole, Peter. "Cassava Processing and the Environmental Effect." In The 4th World Sustainability Forum. Basel, Switzerland: MDPI, 2014. http://dx.doi.org/10.3390/wsf-4-a004.

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Siriruk, Pavee, and Suphaphom Kanaprom. "The expansion decisions of cassava buying location with buying price decisions case study: Cassava processing manufacturers." In 2017 4th International Conference on Industrial Engineering and Applications (ICIEA). IEEE, 2017. http://dx.doi.org/10.1109/iea.2017.7939200.

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Joy, N. Eneh, O. Orah Harris, and E. Aka Benneth. "Improving the efficiency of cassava processing through an automated processing line." In 2017 IEEE 3rd International Conference on Electro-Technology for National Development (NIGERCON). IEEE, 2017. http://dx.doi.org/10.1109/nigercon.2017.8281930.

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Kayode C Oni and Opeyemi A Oyelade. "Mechanization of Production and Processing of Cassava for Value Addition in Nigeria." In 2013 Kansas City, Missouri, July 21 - July 24, 2013. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2013. http://dx.doi.org/10.13031/aim.20131595976.

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Alhamuddin, Alhamuddin, Rabiatul Adwiyah, Fahmi Fatwa Rosyadi Satria Hamdani, and Shindu Irwansyah. "Empowerment of Cassava Farmers Through Processing of Local Potential Based on Home Industry." In 2nd Social and Humaniora Research Symposium (SoRes 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/assehr.k.200225.026.

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Eyeowa, Adegoke Daniel, Temitayo Abayomi Ewemoje, and E. O. Alabi. "<i>Virtual Water use in Cassava Propagation and Processing in Southwestern Nigeria</i>." In 2019 Boston, Massachusetts July 7- July 10, 2019. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 2019. http://dx.doi.org/10.13031/aim.201900600.

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"CIGR Handbook of Agricultural Engineering, Volume IV Agro Processing Engineering, Chapter 2 Root Crops, Part 2.4 Cassava Storage." In CIGR Handbook of Agricultural Engineering Volume IV Agro-Processing Engineering. St. Joseph, MI: American Society of Agricultural and Biological Engineers, 1999. http://dx.doi.org/10.13031/2013.36393.

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