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Journal articles on the topic 'Cassava'
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1
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 (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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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 (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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Livoi, ANTONY, A. W. Mwang' ombe, E. Nyaboga, D. Kilalo, and E. Obutho. "Prevalence and Distribution of Cassava Bacterial Blight in the Kenyan Coast." Agricultural Science 3, no. 1 (2021): p7. http://dx.doi.org/10.30560/as.v3n1p7.
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Cassava (Manihot esculenta Crantz) is one of the staple food crops grown in Kenya. Diseases remain one of the major constraints for cassava production. Apart from other major viral diseaes Cassava mosaic and Cassava brown streak, Cassava bacterial blight (CBB) caused by Xanthomonas axonopodis pv manihotis and Xanthomonas axonopodis pv cassavae are a major constraint in cassava production in Kenya. This study was done to identify the prevalence, distribution, and farmers' knowledge of cassava bacterial blight in the coastal region of Kenya. A survey was conducted involving 250 farmers who were randomly selected from two regions of Kilifi and Taita Taveta counties. Among the 250 farmers interviewed, 61.6 % identified cassava bacterial blight symptoms in their farms. The main varieties found growing in the region were Tajirika, Karembo, Kibandameno, and Shibe which were all confirmed by farmers as susceptible to cassava bacterial blight. During the survey, plant samples were randomly collected in the field. Out of the 70 samples collected, 40 of them were confirmed positive with X.pv manihotis and X.pv cassavae which cause cassava bacterial blight. The study concluded that there is a widespread of cassava bacterial blight in Kilifi and Taita taveta counties. Kilifi County had the highest incidence of 22% with Taita Taveta having the lowest incidence of 13%. Kilifi County had a higher severity of 8% as compared to Taita Taveta which had 5% Severity. Therefore there is a need for a proper management program to be deployed in managing the disease to enhance cassava production in the region.
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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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Junsiri, Chaiyan, and Aekkaparp Panpoom. "The Study of Cassava Root Conveying Equipment Attached to a Truck." Advanced Materials Research 931-932 (May 2014): 1555–60. http://dx.doi.org/10.4028/www.scientific.net/amr.931-932.1555.
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The objective of this study was for development of cassava transporting equipment installed on a truck. The study process was divided into 2 steps: 1) The study of cassava harvesting and transporting to the truck pattern by farmers practice today and 2) preliminary study of transporting cassava by using additional conveying device in order to reduce time and labor for the overall harvest system. Results in step 1 indicated that the pattern of cassava harvesting consisted of four main steps : tillage, heap compiling, stem cutting and cassava transporting to the truck. The most time consuming step was the transporting of cassava to the truck. The cassavas transporting to the plant normally had to be completed within one day. The consequently, cassava transporting was considered to be the bottle-neck problem of cassava harvest system. Result from the study in step 2, which was preliminary study of using a conveying device attached to the truck to reduce time and labor indicated that a working capacity of 1.44 rai/hour was obtained, being 3.13 time higher than the usual manual labor method.
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Nurdin Rahman, Fendi Pradana, St. Ika Fitrasyah, Diah Ayu Hartini, Ariani, and Bohari. "Screening of Phytochemical, Antioxidant and Fiber Levels of Sweet Potato (Ipomoea batatas), Cassava (Manihot esculenta), and Binahong (Anredera cordifolia (Ten) Steenis) Leaves Extract." International Journal of Research in Pharmaceutical Sciences 11, no. 3 (2020): 4779–83. http://dx.doi.org/10.26452/ijrps.v11i3.2771.
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Generally, vegetables contain various vitamins, minerals, and pigments that have antioxidant activity and can neutralise free radicals before causing damage to body cells. The research aimed to analyse phytochemical, antioxidant contents, and fibre levels of leaves extract of sweet potato, cassava, and binahong. The study was experimental research utilising leaves of sweet potato, cassava, and binahong. The leaves were removed and analysed for contents of phytochemicals, antioxidant and fibre levels. Flavonoid compounds were obtained positively on the 5-blades leaves extract of Cassavas. Polyphenol and tannin were undoubtedly discovered on the single, and 3-blades leaves extract of Sweet Potatoes and also on the five, and 7-blades leaves extract of Cassavas. Interestingly, alkaloids and steroids were identified on leaves extract of binahong, the single and 3-blades leaves extract of Sweet Potatoes and also on the five and 7-blades leaves extract of Cassavas. Consequently, 7-blades leaves extract of Cassavas contains the highest level of antioxidants (IC50), which was 44.46% (90 ppm). Nonetheless, 3-blades leaves extract of Sweet Potatoes contains the lowest. The leaves extract of binahong had an average fibre content of 28.45%, followed by 5-blades cassava leaves at 26.59%, and cassava leaves at 25%. The extract of sweet potato leaves was able to be developed as a source of antioxidants. Moreover, it contained high fibres.
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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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Kusmaria, Kusmaria, Ratna Winandi Asmarantaka, and Harianto Harianto. "ANALISIS PENENTUAN RAFAKSI DAN PENGARUHNYA TERHADAP PILIHAN SALURAN PEMASARAN PETANI UBI KAYU DI KABUPATEN LAMPUNG TENGAH." Forum Agribisnis 6, no. 2 (2017): 129–44. http://dx.doi.org/10.29244/fagb.6.2.129-144.
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Cassava becomes an important commodity in Indonesia because Indonesia is one of the major producer of cassava in the world. Besides exporting cassava, in fact Indonesia also imported cassava in large quantities. Altough the price of cassava was increasing in Lampung but the production and harvested area were decreasing, moreover factory and trader also set rafaksi on cassavas sold by farmers. Rafaksi is a penalties quantity to assess the quality of cassava farmers. Cassava marketing channels play role in determining the price and rafaksi that received by farmers. The aims of this research are (1) to analyze mechanism of determining rafaksi (2) to analyze price received by farmers’ after obtained rafaksi (3) analyze influence rafaksi to choice of marketing channels cassava farmers in Central Lampung Regency. Primary data were collected rendomly from 74 respondents. Data were analyzed by describe, correlation and binary logistic regression. The results showed that in the perception of farmers, determination of cassava rafaksi determined by several criteria such as the age of harvest, varieties, aci levels and the amount of dirt but not obtained a measure to ensure that criteria and only use the visual observation. The results of correlation analysis showed that there was no statistically significant connection between harvest time and the varieties of cassava with rafaksi of cassava which received by farmers. The result of binary logistic regression analysis showed that rafaksi loan significantly affected the choice of marketing channels.
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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 (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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LESTARI, TRI, and RION APRIYADI. "Genetic potential of cassava biodiversity in Bangka Island, Indonesia." Cell Biology and Development 1, no. 2 (2017): 41–45. http://dx.doi.org/10.13057/cellbioldev/v010201.
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Lestari T, Apriyadi R. 2017. Genetic potential of cassava biodiversity in Bangka Island, Indonesia. Cell Biol Dev 2: 41-45. Cassava is potential as a mixture ingredient of flour in the Bangka’s food industry. This study aimed to discover the biodiversity of local cassava in Bangka. This research was conducted in experimental field of the Faculty of Agriculture, University of Bangka Belitung, Indonesia from July 2015 to July 2016. The experimental design was randomized block design with 10 local cassavas of Bangka that consisted of upang, sekula, bayel, mentega, kuning, batin, pulut, sutera, rakit, and Selangor. Isozyme analysis performed using starch gel electrophoresis with horizontal models. Analysis for five Bangka local cassava varieties and one National cassava variety used RAPD group OP A and OP B. The results showed that the phenotypic performance was different on the type of plant, the morphology of leaves, stems, and tubers of local cassava of Bangka. Isozyme analysis showed polymorphic banding pattern, while the eight RAPD primers used did not produce polymorphic. This research showed Bangka local cassava morphologically different based on visual observation. Morphological character of Bangka local cassava leaf was divided into three shapes of lobe: ellipse (upang, sekula, bayel, mentega, batin, pulut, rakit, Selangor), linear (kuning) and lanceolate (sutera). This research data showed that the genetic diversity of local cassava in Bangka relatively high. Bangka local cassava has genetic potential as plant propagation material for plant breeding.
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Zimmer, J. S., S. D. Ferreira, J. R. Ramella, A. C. P. Rodrigues-Costa, and N. V. Costa. "Application of Sulfentrazone in Stages of Germination of IAC 90 Cassava Cuttings in Clay Soils and Sandy." Planta Daninha 33, no. 2 (2015): 305–14. http://dx.doi.org/10.1590/0100-83582015000200016.
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Weeds interfere dramatically in the productive potential of cassava; however, information regarding herbicides that are selective to crops is still scarce. Thus, the aim in this study was to assess the initial growth of IAC 90 cassava plants after the application of sulfentrazone at different stages of germination of cassava in clayey and sandy soils. Three experiments were simultaneously deployed: the first experiment consisted in the application of sulfentrazone in the non-germinated stage of cassava cuttings; the second one in the stage of germinated cassavas cuttings (0.9 cm shoots); and the third one in applications in the stage of cassava cuttings with buds emerging (6.5 cm shoots and emerging from the soil). For each experiment the experimental design in randomized blocks was used in the 2 x 5 factorial arrangement with four replications. The factors were composed of two soils (sandy and clayey) and five doses of sulfentrazone (0, 250, 500, 750 and 1,000 g ha-1). It was found that depending on the herbicide dose, development stage of the buds of cassava cuttings and the type of soil, damage can occur in the initial development of the IAC 90 cassava plants. The greatest potential of sulfentrazone selectivity has occurred in applications in the non-germinated cassava cuttings stage and in doses lower than 500 g ha-1 in the clayey soil.
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B H, Ugege, Tunde-Francis A A, Odeyale O C, and Ibode R T. "Economic analysis of cassava processing in egbeda local government area, oyo state, nigeria." Global Journal of Agricultural Sciences 21, no. 2 (2022): 135–40. http://dx.doi.org/10.4314/gjass.v21i2.5.
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Cassava is one of the most important crops that can be cultivated all year round yet there is inability to meet the quantity demanded by industries and other end user of the product. This study was carried out to analyse cassava value chain in Egbeda local government area of Oyo state, Nigeria. Primary data needed for the study were collected through the administration of questionnaires. A total of 85 questionnaires were administered. Descriptive (Table and Frequency) and budgetary analysis was used. Well-constructed questionnaires were administered to major actors in the chain (farmers/producers, marketers and processors.). The result revealed that there are three major cassava processed products in the study area; garri, cassava dough(fufu) and cassava chip (lafun).The result also revealed that females are more involved in the marketing(71.14% ) and processing(85.71% ) of cassava. Also most of the respondents were betweeen the age range of 31-50. The study also revealed that to every one tonne of fresh cassava 275000(garri), 34500 (wet fufu) and 45000(cassva chip) are produced respectively. While the average gross margin estimated for the producer/farmers was N706111. Also it was discovered that poor marketing information is a major challenge faced by the processors. It is therefore recommended that cassava processors should organize to form an association and a cooperative society to strengthen the marketing network.
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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 (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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Roslim, Dewi Indriyani, Fitriyatun Nisa, and Herman Herman. "An Analysis of Partial DNA Sequence of Meisa1 Gene on Sweet and Bitter Cassavas (Manihot esculenta Crantz.)." Biosaintifika: Journal of Biology & Biology Education 8, no. 1 (2016): 103. http://dx.doi.org/10.15294/biosaintifika.v8i1.5365.
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<p>Sweet and bitter taste on cassava tuber is affected by starch metabolisms. Meisa1 gene is a gene in cassava (Manihot esculenta Crantz.) encoding isoamylase1 enzyme involved in starch metabolisms. This study aimed to analyze partial DNA sequences of Meisa1 gene on sweet and bitter cassavas collected by Genetics Laboratory, Department Biology, Faculty of Mathematics and Natural Sciences, Riau University, Indonesia. Methods included total DNA extraction from fresh young leaves of cassava using CTAB buffer, polymerase chain reaction (PCR), electrophoresis, and sequencing. The obtained data were analyzed using MEGA software version 5. The results showed that there were nucleotide variations in the intron region, not in the exon region. The variations were caused by the transition substitution mutation (35.39%) and transversion substitution mutation (64.61%). The genetic distance range between seven cassava genotypes was approximately 0% to 11%. Partial DNA sequence variations of Meisa1 gene located in intron region were unable to cluster seven cassava genotypes separately into two groups based on tuber taste.</p><p><strong>How to Cite</strong></p><p>Roslim, D., Nisa, F., &amp; Herman, H. (2016). An Analysis of Partial DNA Sequence of <em>Meisa1</em> Gene on Sweet and Bitter Cassavas (Manihot esculenta Crantz.). <em>Biosaintifika: Journal of Biology &amp; Biology Education</em>, 8(1) 103-110.</p>
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Pannakkong, Warut, Parthana Parthanadee, and Jirachai Buddhakulsomsiri. "Impacts of Harvesting Age and Pricing Schemes on Economic Sustainability of Cassava Farmers in Thailand under Market Uncertainty." Sustainability 14, no. 13 (2022): 7768. http://dx.doi.org/10.3390/su14137768.
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This paper involves an analysis to determine appropriate cassava harvest practices and choose a pricing scheme between farmers and factories, cassava yards, and collectors in Thailand. Harvest practices represent all activities from land preparation to harvest. A key decision that governs the amount of resources required during cassava life cycle is the cassava’s harvesting age. The harvesting age can be from eight to 18 months in two patterns: fixed age, e.g., harvest every 12 months, and variable age, e.g., harvest at an age between 10 and 14 months. After harvesting, there are two common pricing schemes to consider, which are weight-based and starch-content-based. Factors that affect the two decisions made by Thai farmers at a given time are the market price, which highly varies within a season and between seasons, and yields in terms of weight and starch content, both of which change with cassava’s age and/or harvest month. Economic sustainability measure for Thai farmers is the average monthly profit that the farmers gain over cassava harvest cycle under uncertain market price. To handle uncertainties, a simulation model is constructed to imitate cassava planting activities from cultivation to harvest. The purpose is to evaluate various harvesting ages and two pricing schemes under uncertain cassava market prices. Market prices in 15 seasons (2006–2021) are grouped using the k-mean clustering into four price scenarios. As cassava grows in the simulation, the required resources are consumed until the decisions on harvesting time and pricing scheme are made with estimated selling probability under different price scenarios and uncertainty in cassava yield. Through simulation, harvesting age and pricing scheme that are most profitable and robust-to-system-variation are determined. Finally, a guideline for Thai farmers to choose a pricing scheme is developed based on the sensitivity analysis of the simulation model.
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Laya, Alphonse, Benoît Bargui Koubala, Habiba Kouninki, and Elias Nchiwan Nukenine. "Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta) Varieties." International Journal of Food Science 2018 (2018): 1–15. http://dx.doi.org/10.1155/2018/6241035.
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This study is aimed at evaluating the proximate composition and functional and sensory characteristics of gari obtained from five cassava varieties (EN, AD, TMS92/0326, TMS96/1414, and IRAD4115). These cassavas were harvested during the dry season 12 months after planting (12MAP) and in the rainy season (15MAP). Results showed that the characteristics of gari varied significantly (p<0.05) with the variety and the harvest period. Gari from EN cassava harvested at 12MAP had the highest total carbohydrates (78.07% dry weight), starch (61%), and proteins content, while gari from TMS 96/1414 variety (12MAP) had high amino acids (10.25 mg/g) and phenolic compounds (9.31 mg/g) content. The gari from IRAD4115 had the highest value of ash content (20.62 mg/g) at 12MAP. The soluble sugar content was high in the gari from cassava harvested at 12MAP while free cyanide reduced significantly in gari from cassava harvested at 12MAP. The water absorption capacity, swelling power, and bulk density were significantly (p<0.05) high in the gari from EN cassava variety at 12MAP. Compared to commercial gari (3.30), gari from EN local cassava had the best overall acceptability (4.35) followed by those obtained from TMS92/0326 and TMS92/1414 varieties, respectively.
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Kristianingrum, Susila, S. Sulistyani, and Annida Rifka Larastuti. "The Effectiveness of Active Carbon Adsorbent of Cassava Peel (Manihot Esculenta Cranzts) in Reduce Level of Chromium Metal in Tannery Liquid Waste." Indonesian Journal of Chemistry and Environment 5, no. 2 (2022): 58–67. http://dx.doi.org/10.21831/ijoce.v5i2.18813.
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This study aims to determine the characteristics, the effect of mass variation, the percentage of adsorption effectiveness of cassava peel activated carbon activated with 0.5 M HCl and activated with 0.5 M H2SO4 on the adsorption of Cr metal in leather tanning wastewater and its morphology. The subject of this research is the adsorbent of cassava peel before it is asctivated, activated by chloric acid 0,5 M, and activated by sulfuric acid 0,5 M. meanwhile the object of this research is the effectiviness of cassava peel adsorbeny in reduscing chromium metal content in tannery liquid waste. Cassava pell was carbonized at 500 oC for 1 hour. The cassava peel carbon was characterized according to SNI 06-3730-1995. The adsorption process is performed by batch method. Analysis was performed by Atomic Adsorption Spectrophotometer, PSA, and SEM-EDX. The result of the characterization of cassava peel carbon showed that the moisture content, ash content, adsorption capacity of I2 met SNI, meanwhile the carbon contenr and volatile matter conten did not met SNI. The adsorption efficiency of kromium metal is 95.97% for carbon before activated, 95.33% for carbon activated by chloroc acid, and 96.65% for carbon activated by sulfuric acid. The result of PSA size of cassava peel adsorbent before activated by chloric acid and sulfuric acid were 34.484 µm, 42.504 µm, and 37.059 µm respectively. Cassave peel adsorbent has a Langmuir adsorption type. The SEM-EDX result showed that the adsorbent from cassava peel had a dissimiliar pore shape
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Hartono, Tri, Hastami Murdiningsih, and Yuliani HR. "Kinetic Study of Adsorption Active Carbon Cassava Skin for Removal of Acetic Acid from Aqueous Solution." INTEK: Jurnal Penelitian 8, no. 2 (2021): 132. http://dx.doi.org/10.31963/intek.v8i2.3025.
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The amount of liquid wastes containing acetic acid found from food industry such as tofu home industry released is relatively high and pollutes water quality and also environment nearby. Several methods reducing pollutant in liquid wastes are available, one of which is adsorption using carbon as an adsorbent. The production of cassava in Indonesia was about 23.936 tons in year 2013 which produced cassava’s skin wastes about 2.393 tons. Mostly these cassava’s skin wastes containing around 59.31% carbon is disposed as garbage. This research is to develop more on reducing acetic acid containing in liquid waste by carbon active from cassava’s skin with variation of particle sizes, reaction times and acetic acid liquid waste concentrations, and also to study the kinetic reaction of cassava skin active carbon adsorbing acetic acid between Freundlich and Langmuir isotherm equations. The result shows the kinetic adsorption follows Freundlich isotherm equation with maximum capacity of Cassava skin active carbon 0.7 mg/g at particle size of adsorbent of 0.3375 mm and reaction time of 105 minutes.
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Diniyah, Nurud, Miyuki Iguchi, Mai Nanto, Tomoyuki Yoshino, and Achmad Subagio. "Dynamic Rheological, Thermal, and Structural Properties of Starch from Modified Cassava Flour (MOCAF) with Two Cultivars of Cassava." Industria: Jurnal Teknologi dan Manajemen Agroindustri 12, no. 1 (2023): 89–101. http://dx.doi.org/10.21776/ub.industria.2023.012.01.8.
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The objectives of this study were to investigate alteration in the starch properties of modified cassava flour from two different local cassava cultivars from Indonesia at different fermentation times, provide structural information for starch molecules, and characterize the dynamic rheological and thermal properties. Resistant starch, non-resistant starch, and total starch levels in the cassava cultivars were also evaluated. Changes in the starch properties of Cimanggu and Kaspro (local cultivars of cassavas from Indonesia) were compared following different fermentation times (0, 12, and 24 hours). The properties of starch from modified cassava flour were influenced by the fermentation time, although both cassava varieties showed the same general characteristics. Their levels of resistant starch, non-resistant starch, and total starch were 33.28% to 51.74%, 20.51% to 23.72%, and 53.81% to 72.25% (g/100 g dry sample), respectively. The starch granules for the non-fermented samples were oval, polygonal, and round shapes; however, during fermentation, the starch granules became more porous and developed cracks of various sizes. The starches of both varieties showed an onset temperature between 67.85 and 70.17 °C, a peak temperature of 69.33 °C to 71.62 °C, and an end set temperature of 68.62 °C to 70.95 °C, with enthalpy values ranging from 1.25 mJ/mg to 1.74 mJ/mg.
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Ramadhani, M.Si., Indriati, and Iman Hidayat, Ph.D. "A Molecular Phylogenetic Study of Clarohilum henningsii (Mycosphaerellaceae, Fungi) on Cassava from Indonesia based on the ITS rDNA Sequence." Journal of Microbial Systematics and Biotechnology 2, no. 1 (2020): 40–45. http://dx.doi.org/10.37604/jmsb.v2i1.43.
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Leaf spot is a common disease of cassava in Indonesia and other tropical countries. The present study aims to determine two isolates isolated from leaf spot of cassava in Indonesia using a molecular phylogenetic analysis based on internal transcribed spacer (ITS) rDNA sequence and morphological examination. The results showed that the two isolates belong to Clarohilum henningsii. This study revealed the phylogenetic position of C. henningsii from Indonesia, where in the previous studies, it has been reported as Cercospora cassavae, C. manihotis, C. henningsii, or Passalora henningsii based on morphological examinations.
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Cahyaningsih, A. F., E. S. Rahayu, and Kusnandar. "Efficiency of cassava farming with an input-output analysis approach in the Wonogiri Regency, Indonesia." IOP Conference Series: Earth and Environmental Science 1241, no. 1 (2023): 012049. http://dx.doi.org/10.1088/1755-1315/1241/1/012049.
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Abstract Wonogiri Regency was the area with the highest cassava production in Central Java in 2021, but the level of productivity is lower than the national productivity. The level of productivity is related to the inefficiency of inputs. The purpose of this study is to analyze the efficiency of cassava farming through the relationship between the inputs and outputs of cassava and socioeconomic factor which affects the efficiency. The basic method of the research is descriptive and quantitative, with primary data from 105 cassava farmers. Input-output analysis of the efficiency level use approach of Data Envelopment Analysis (DEA) and analysis of socioeconomic factors affecting the efficiency level with Tobit’s regression. The input-output analysis with DEA results showed that 32% of cassava farmers in Wonogiri were already technically efficient, with an average value of 0.855. Increasing productivity through efficiency can be done by reducing the use of slack inputs, especially in the seed, organic fertilizer, and urea fertilizer. The Tobit regression results showed that farmers’ experience, education, and participation in the farmers’ group positively affected cassava’s efficiency in the Wonogiri Regency. The study’s implication is to increase farmer groups’ role in providing information on the efficient use of inputs needed to increase cassava productivity.
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Vásquez, Andrea, and Camilo López. "In SilicoGenome Comparison and Distribution Analysis of Simple Sequences Repeats in Cassava." International Journal of Genomics 2014 (2014): 1–9. http://dx.doi.org/10.1155/2014/471461.
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We conducted a SSRs density analysis in different cassava genomic regions. The information obtained was useful to establish comparisons between cassava’s SSRs genomic distribution and those of poplar, flax, andJatropha. In general, cassava has a low SSR density (~50 SSRs/Mbp) and has a high proportion of pentanucleotides, (24,2 SSRs/Mbp). It was found that coding sequences have 15,5 SSRs/Mbp, introns have 82,3 SSRs/Mbp, 5′ UTRs have 196,1 SSRs/Mbp, and 3′ UTRs have 50,5 SSRs/Mbp. Through motif analysis of cassava’s genome SSRs, the most abundant motif was AT/AT while in intron sequences and UTRs regions it was AG/CT. In addition, in coding sequences the motif AAG/CTT was also found to occur most frequently; in fact, it is the third most used codon in cassava. Sequences containing SSRs were classified according to their functional annotation of Gene Ontology categories. The identified SSRs here may be a valuable addition for genetic mapping and future studies in phylogenetic analyses and genomic evolution.
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Lima, Anderson Emanuel Severo de, Marianna Oliveira da Mota, Glayciane Costa Gois, et al. "Chemical composition and morphophysiological responses of Manihot plants." Semina: Ciências Agrárias 43, no. 5 (2022): 2237–52. http://dx.doi.org/10.5433/1679-0359.2022v43n6p2237.
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Cassava (Manihot esculenta Crantz) is an important forage source for livestock, while wild cassavas (maniçoba and pornunça – Manihot sp.), native from Brazilian semi-arid have the potential to feed ruminants in drylands. We hypothesized that maniçoba and pornunça have a chemical composition and morphophysiological responses similar to cassava cultivars. Nine Manihot plants were evaluated, six wild cassava accessions (BGMS 20, BGMS 21, BGMS 22, BGMS 26, BGMS 79, and BGMS 102), pornunça (BGMS 24) and two cassava cultivars (gema-de-ovo [GO] and engana-ladrão [EL]). We evaluated two 6-month crop cycles under a completely randomized design with four replicates. The genotype BGMS 20 had higher shoot biomass than BGMS 24, BGMS 79, EL, and GO, as well as higher leaf mass than EL and GO. Photosynthesis, leaf temperature, stomatal conductance, and transpiration were similar among the genotypes (13.83 µmol.m-2.s-1, 29.90 ºC, 0.12 mol.m-2.s-1 and 2.75 mmol.m-2.s-1, respectively). EL had a shoot crude protein content higher than the others, except for BGMS 21 and BGMS 24. Genotypes did not differ concerning in situ and in vitro (dry matter (DM)) degradability and mineral composition. BGMS 24 had a higher number of leaves than the others, and BGMS 20 had taller plants than the other genotypes, except for BGMS 21 and BGMS 22. In vitro gas production was similar among the genotypes considering total carbohydrates. Wild cassava accessions showed shoot biomass, leaf mass physiological responses, and chemical composition compatible with cassava cultivars; therefore, they show potential as alternative forages for livestock.
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Riyaldi, Slamet, and Tia Setiawan. "THE MACHINE OIL DRAINER DESIGN IN SMALL MEDIUM-SIZE ENTERPRISES (SMEs) OF FOOD PROCESSING OF CASSAVA CHIPS IN CIAMIS DISTRICT." SINTEK JURNAL: Jurnal Ilmiah Teknik Mesin 15, no. 2 (2021): 88. http://dx.doi.org/10.24853/sintek.15.2.88-94.
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Machine technology is currently playing an important part in supporting small and medium-sized enterprises (SMEs)' growth and continuity. Oil filtration in cassava chips that are fried in SMEs is also a concern as chips which are not durable, moldy, and poorly smelling. A machine oil drainer is therefore required to prevent this so that SMEs can compete internationally according to the target. Further to the above, the researcher would recommend the design of the oil drainer used by SMEs in the production of cassavas chips. The design uses a case study by SMEs. In addition, to find out productivity level, the comparison before and after the use of an oil drainer is measured at the beginning and the end of the study. A case study technique with the chosen sample, namely the processing of cassava chips in the Ciamis Regency, is the analysis tool used. As for the data source, it is obtained by data collection techniques using questionnaires, interviews, observation, and documentation exploration through primary and secondary data collection. It is understood from the outcomes of the above discussion that the Machine Oil Drainer plays a role in reducing the oil content of cassava chips, where it can work and operate efficiently. If it can make food durable, mold-free, and smell rancid with the System Oil Drainer, the consistency and efficiency of cassava chips are thus growing. The Research output is in the form of a Machine Oil Drainer that can assist in the filtering process to minimize the oil content of cassava chips in Ciamis Regency cassava chips SMEs.
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Huang, Yumeng, Tong Li, Weijia Chen, et al. "Analysis of the Distribution Pattern of Phenacoccus manihoti in China under Climate Change Based on the Biomod2 Model." Biology 13, no. 7 (2024): 538. http://dx.doi.org/10.3390/biology13070538.
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The changing global climate has significantly impacted the spread of plant pests. The cassava mealybug (Phenacoccus manihoti) is among the most dangerous quarantine pests affecting cassavas worldwide, causing substantial losses in agricultural production and food security across several regions. Although China is currently free of the cassava mealybug, its proximity to affected countries and extensive trade with these regions necessitate a detailed understanding of the pest’s distribution pattern and dynamic ecological niche changes. Using the Biomod2 model, we selected two historical climate scenarios and two future climate scenarios (SSP1-2.6 and SSP5-8.5) to investigate the distribution patterns, potential habitats, distribution centers, and dynamic ecological niches of cassava mealybugs in China. Key environmental variables influencing the distribution were identified, including bio4, bio8, bio12, bio18, and bio19. The potential habitat of cassava mealybugs is mainly located in several provinces in southern China. In the future, the suitable habitat is projected to expand slightly under the influence of climate change, maintaining the overall trend, but the distribution center of suitable areas will shift northward. Dynamic ecological niche prediction results indicate the potential for further expansion; however, the ecological niches may be unequal and dissimilar in the invaded areas. The predictions could serve as a valuable reference for early warning systems and management strategies to control the introduction of cassava mealybugs.
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Sophia, Halida, Andi Dahliaty, Titania Tjandrawati Nugroho, and Sri Helianty. "Inovasi produk olahan Singkong menjadi Singkong Frozen untuk meningkatkan pendapatan masyarakat." Unri Conference Series: Community Engagement 2 (December 30, 2020): 488–93. http://dx.doi.org/10.31258/unricsce.2.488-493.
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The cassava's production arm was quite abundant. Human ratings generally revolved around plantations and in rungs industries, much of which was said in cassava commodities. Most people consume cassava in the simple way of being boiled, fried, made in chips, and so on. In order not to dull the flavor of traditional foods but to be increasingly ogled by the styrofoampurvets, it is possible to make the products of the Singkong processed innovation into cassava frozen. The public's devoted activity is to helping people improve the economy, providing added insight and skill to processing cassava through cassava frozen and helping people form a group of tapioca women (KWT). The method used in this dedicated activity is by counseling between socializing and training and by demonstrations of Singkong frozen production. This activity involves women of family welfare development and housewives in three neighborhood associations is number 01, 02, and 03 at citizens association 12, Mentangor village districts,Tenayan Raya city districts. The result of this activity is that the target public seems enthusiastic about the material presented and has increased participants' knowledge and insight on assava frocenas are 100%.
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Orek, Charles, Ken Mulupi, and Irene Koima. "A Review of the Roles of Non- Coding RNAs Associated with Drought Stress Response in Cassava (Manihot esculenta Crantz)." Journal of Advances in Biology & Biotechnology 26, no. 7 (2023): 1–10. http://dx.doi.org/10.9734/jabb/2023/v26i7642.
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Cassava is a tuberous root crop that offers food and nutrition security for vulnerable populations, especially in the developing world. The crop is climate-resilient, widely adaptable to varied environments, and tolerant to most abiotic stresses such as drought. It is easy to propagate and can produce significant yield under low input levels compared to other major crops. Cassava’s inherent tolerance to drought stress has been linked with various morpho-physiological and molecular mechanisms. Although major molecular pathways and genes activated under drought stress have been described, cassava drought stress tolerance mediated by non-coding RNAs (ncRNAs) such as microRNAs (miRNAs) and long non-coding RNAs (lncRNAs) have not been exhaustively elucidated. This review, therefore, consolidates recent progress that has been made towards the discovery and characterization of miRNAs and lncRNAs in cassava response to drought stress. The review details the omics approaches used in various studies to discover miRNAs and lncRNAs and their over-arching functions in several physiological and molecular mechanisms in cassava under drought.
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Seveline, Seveline, Riskya Heldyana, and Siti Kurniawati. "The Use of Three Species of Lactic Acid Bacteria in the Mocaf (Modified Cassava Flour) Production." Industria: Jurnal Teknologi dan Manajemen Agroindustri 9, no. 3 (2020): 163–72. http://dx.doi.org/10.21776/ub.industria.2020.009.03.1.
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The use of cassava as foodstuffs has been widely developed. Modifying it into a mocaf (modified cassava flour) is one of the cassava utilization. This research aimed to process cassavas into mocaf utilizing lactic acid bacteria and to obtain a better mocaf in terms of its physicochemical parameters. Bacteria used were L. plantarum, L. fermentum, and L. paracasei, which can ferment cassava to mocaf. The fermentation process was carried out by two fermentation duration of 48 hours and 72 hours, followed by draining and drying using the oven at 50 °C for 6 hours. This research analyzed mocaf's physicochemical properties such as water content, fat content, protein content, ash content, carbohydrate content, whiteness, and acidity. A Factorial Randomized Block Design with two replications was applied as the research design. If the test result showed that the tested sample has a significant difference at the level of significance of 0.05, it then subjects to the further Duncan test, using SPSS. The result showed that the use of L. paracasei produced best characteristics mocaf with a high protein content of 1.44%, an ash content of 0.31%, a white degree of 102.20, and a low degree of acid of 3.66.
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Turay Kromah Sallu, Abibatu. "The Proximate Composition of Flour Made from Soybean, COWPEA, CFO 289 Cassava, Yellow Cassava and CFC00414 CASSAVA." International Journal of Science and Research (IJSR) 13, no. 1 (2024): 1624–27. http://dx.doi.org/10.21275/art2020459.
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Kurniawati, Siti, N. Sri Hartati, Hartati Hartati, and Enny Sudarmonowati. "The Polymorphic Gene of Single Nucleotide Polymorphism (SNP) of Phytoene Synthase (PSY) to Characterize Carotenoids Yellow Root Cassava." Jurnal ILMU DASAR 21, no. 1 (2020): 19. http://dx.doi.org/10.19184/jid.v21i1.9197.
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Cassava (Manihot esculenta Crantz.) is a carbohydrate sources containing a limited amount of micronutrients, but some genotypes contain β-carotene as the precursor of vitamin A in the storage roots and leaves. Improvement of β-caroteneand minerals such as Fe / Zn content of cassava’s nutrition is mostly through by biofortification program. The storage root of β-carotene recognized by a yellow or yellowish color while the apical shoots with red to purplish. β-carotenein carotenoid biosynthetic pathway is an expression of the phytoene synthase (PSY) gene. The MePSY2 gene, one of the three MePSY family is the key gene to characterize carotenoids related gene in cassava. In this study, sequencing of the two cassava fulllenght PSY genomic DNA was carried out in conserved areas in the PSY gene region (PSY1 and PSY2) from the DNA of the cassava leaves. Adira1, Carvita25 and Ubi Kuning are yellow root storage genotypes (K1, K2 and K3) while Adira4 and Menti are white root storage genotypes (P1 and P2). Carvita25 is induced somaclonal variant of the Adira4 genotype. Contiq and consensus of nucleotide base sequences from the five cassava genotypes and CM3306-4 cultivars (acc GU111715.1) as references were analysed using the lasergene DNASTAR sequence analysis program. The results of the alignment of the base sequence constituent of the MePSY2 gene showed that the PSY2 gene with amplified genome length was 2,380 base pairs (bp) consisting of 1,140 bp exon region and 1,240 bp intron region. In the conserved coding region, there was a difference of one nucleotide base, that is, base C in two white tuber cassava genotypes replaced with A in three yellow tuber cassava genotypes in the 1.485 base (C1.485A). The SNP converts the amino acid (aa) alanine (A) to aspartic acid (D) at the 191th (A191D). Single Nucleotide polymorphism in conserved coding region can be used further as carotenoid marker for plant breeding of yellow root cassava. Keywords: β carotene, PSY gene, polymorphic gene SNP, yellow root cassava.
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Gleadow, Roslyn, Kira Maher, and Julie Cliff. "Cassava." Current Biology 33, no. 10 (2023): R384—R386. http://dx.doi.org/10.1016/j.cub.2023.03.011.
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Harlina, P. W., F. A. Fitriansyah, and R. Shahzad. "The challenging concept of diversifying non-rice products from cassava by changing Indonesian people's behavior and perception: a review." Food Research 7, no. 5 (2023): 251–59. http://dx.doi.org/10.26656/fr.2017.7(5).962.
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Cassava is a popular crop in Indonesia and is known as local food from east Indonesia. It has gained popularity across the country due to its widespread cultivation and abundant carbohydrate content. In contrast to its potential, the Indonesian populace continues to predominantly consume rice, which is associated with health risks like diabetes, high blood pressure, and heart attacks due to its high glycemic index. This review aimed to assess the feasibility of a diversified approach to address this issue by capitalizing on cassava's versatility. Through a comprehensive analysis, we explore how strategic collaboration between the government, farmers, food scientists, and society could foster a shift from rice-centric diets to a broader range of cassava-based products. Advanced technological methods are examined as enablers of efficient food diversification. By highlighting the significance of internal and external strategies, including the introduction of novel cassava products such as kasoami, kaopi, tiwul, and cassava flour, we propose a multifaceted approach to decrease rice dependency while promoting dietary diversity and improved health outcomes for the Indonesian population.
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Saputra, A. D., Kusmartono, Mashudi, and P. H. Ndaru. "Effect of using different levels of cassava meal in a concentrate cassava peel diet on chemical composition, in vitro gas production, and rumen fermentation." IOP Conference Series: Earth and Environmental Science 888, no. 1 (2021): 012053. http://dx.doi.org/10.1088/1755-1315/888/1/012053.
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Abstract This study was designed to evaluate effects of using different levels of cassava meal in a concentrate cassava peel diet on chemical composition, in vitro gas production (IVGP) and rumen fermentation. The treatments applied were: A=cassava peel (20%)+ cassava meal (70%)+cassava leaves (5%)+moringa leaves (5%); B=cassava peel (20%)+ cassava meal (60%)+cassava leaves (10%)+moringa leaves (10%); C=cassava peel (20%)+ cassava meal (50%)+cassava leaves (15%)+moringa leaves (15%) cassava meal; D=cassava peel (20%)+ cassava meal (40%)+cassava leaves (20%)+moringa leaves (20%); E=cassava peel (20%)+ cassava meal (30%)+cassava leaves (25%)+moringa leaves (25%) with 3 replications arranged in a Randomized Block Design (RBD). The result showed that the increasing levels of cassava meal in the ration significantly increased organic matter (OM) and nitrogen-free extract (NFE) content (P<0.05), but reduced crude protein (CP), ether extract (EE), crude fiber (CF), neutral detergent fiber (NDF), and acid detergent fiber (ADF) contents. Similarly, a significant increased (P<0.01) were found in values of cumulative in vitro gas production, dry matter and organic matter digestibility, but decreased NH3 concentration (P<0.05) due to the increased of cassava meal. It is concluded that increasing levels of cassava meal in concentrate has led to higher OM content of the ration and being available for rumen fermentation.
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Thro, A. "CASSAVA SAFETY : IMPLICATIONS FOR CASSAVA BIOTECHNOLOGY RESEARCH." Acta Horticulturae, no. 375 (November 1994): 413–16. http://dx.doi.org/10.17660/actahortic.1994.375.42.
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GIDAMIS, ANDREW B., GERARD M. O'BRIEN, and NIGEL H. POULTER. "Cassava detoxification of traditional Tanzanian cassava foods." International Journal of Food Science & Technology 28, no. 2 (2007): 211–18. http://dx.doi.org/10.1111/j.1365-2621.1993.tb01266.x.
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Fanelli, Natalia dos Santos, Leidy J. Torres-Mendoza, Jerubella J. Abelilla, and Hans H. Stein. "PSII-18 Chemical Composition of Cassava-Based Feed Ingredients from South-East Asia." Journal of Animal Science 101, Supplement_2 (2023): 283–84. http://dx.doi.org/10.1093/jas/skad341.321.
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Abstract Diet formulation in animal production has traditionally relied on a limited number of feed ingredients. Cassava is a starchy tuber crop grown in tropical and subtropical areas that can be used as an alternative ingredient in animal diets due to increasing cereal grain prices and their impact on feed costs. Therefore, information about the chemical composition of cassava-based feed ingredients is needed to formulate diets. The objective of this study was to determine the chemical composition of cassava-based feed ingredients and test the hypothesis that there is variation in chemical composition among cassava products originating from different South-East Asian countries. Sources of dried peeled cassava roots, unpeeled cassava roots, cassava chips, cassava meal, high ash cassava meal, and cassava residue were used. All ingredients were analyzed for dry matter, gross energy, N, amino acids (AA), acid hydrolyzed ether extract, ash, minerals, starch, insoluble dietary fiber, soluble dietary fiber, and total dietary fiber. Peeled cassava roots, unpeeled cassava roots, cassava chips, and cassava meal were also analyzed for sugars. Data were analyzed by ANOVA to test statistical differences among all cassava-based ingredients, and an alpha value of 0.05 was used to assess significance among means. Results indicated that high ash cassava meal had greater (P &lt; 0.05) dry matter and ash, but less (P &lt; 0.05) starch and gross energy than all other cassava products (Table 1). Peeled cassava roots, unpeeled cassava roots, and cassava chips had greater (P &lt; 0.05) starch than the other cassava ingredients. Cassava residue had greater (P &lt; 0.05) Lys, insoluble, soluble, and total dietary fiber concentrations compared with the other cassava products, but Trp and Glu were greater (P &lt; 0.05) in peeled cassava roots, cassava chips, and cassava meal samples compared with the other ingredients. The concentration of most minerals was greater (P &lt; 0.05) in high ash cassava meal than in the other cassava products. In conclusion, cassava-based ingredients sold as peeled roots, unpeeled roots, chips, or meal have chemical compositions that are not different, and peeling seems to have little impact on chemical composition. High ash cassava meal has less nutritional quality compared with other cassava products due to low starch and gross energy. The high fiber content in cassava residue makes this ingredient more suitable for ruminants and sows than for younger pigs or poultry.
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Devy, Nirmala F., Abd Aziz Syarif, and Aryawaita Aryawaita. "Identification of Morphology and Quality Character Determinant of Local Cassava [Manihot esculenta Crantz] Germplasm from West Sumatra." Buletin Plasma Nutfah 24, no. 1 (2018): 53. http://dx.doi.org/10.21082/blpn.v24n1.2018.p53-62.
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<p>Local germplasm of Cassava (Manihot esculenta Crantz) have an economic potential important for West Sumatra community. The local cassava has high morphological diversity. To distinguish different type of cassava, identification of morphology and tuber quality were required. The objective of this research was to identify morphology and tuber quality determinant characters of West Sumatra local Cassava. An analysis was performed on ten local cassava originated from four districts of West Sumatra and three other released varieties. Morphological characterization was performed based on International<br />Institute of Tropical Agriculture (IITA) standard descriptors, whereas physical and chemical analyses were carried out in the Agricultural Product Technology Laboratory at University of Andalas, Padang. The research was conducted at Sukarami Experimental Station, Solok Regency in March 2015–February 2016. Morphological characters and data quality were first analyzed by principal component analysis (PCA). The PCA analysis resulted 4 major component axes contributing to a total diversity of 78, 83, and 81.3% on plant morphology, tuber quality, and morphology and tuber color, respectively. Based on those<br />diversities, the thirteen varieties of cassava could be grouped into six clusters. Special characters that distinguishing between groups was the number of lobes, leaf stem length, shoot color, and leaf width. Meanwhile, based on its chemical content and morphology of tubers, the cassavas were grouped into five clusters, with the distinguishing characters were carbohydrate content, protein content, and tuber color. The varieties that have the highest weight of the tuber/plant were Kuning and Roti 2, with a production of 203–380% higher than the released varieties. On their tubers, varieties that had the lowest levels of HCN were Tangkai Merah-1, Dumai, and Roti 2, whereas those with starch content &gt;35% were Sanjai Padang Jariang, Jurai Merah, Kuning, Roti 2, and Hijau Pesisir Selatan. Each variety has its own specific morphological characters, tuber morphology, and chemical composition.</p>
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Hoang, Long, Mai T. T. Nguyen, Doan N. Q. Nguyen, Kim Hoang, Clair Hershey, and Reinhardt Howeler. "Vietnamese cassava varieties progression across 50 years." Ministry of Science and Technology, Vietnam 66, no. 1 (2024): 59–76. http://dx.doi.org/10.31276/vjste.66(1).59-76.
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Vietnamese cassava varieties constitute the fundamental and pivotal element in the sustainable development programme for cassava. This article aims to encapsulate the advancements made over nearly five decades in breeding and enhancing Vietnamese cassava varieties. It delineates the suitable cassava variety structures for each period and ecological region. The selection of cassava varieties exhibiting high starch yield and disease resistance, coupled with the establishment of a suitable and efficient cassava cultivation model, exemplified by 10T for Vietnamese cassava varieties KM568, KM539, KM537, KM569, and KM94, stands as a cornerstone for sustaining cassava development over the years. Presently, we advocate for farmers to cultivate promising cassava varieties such as KM568 or KM539 (an enhanced version of the International Center for Tropical Agriculture (CIAT) cassava variety C39, refined through multiple breeding cycles from 2004 onwards), KM537, KM569, or HN1 (originally known as TMEB419), alongside popular cassava varieties: KM440, KM419, KM94, KM7, STB1, KM414, KM98-7, KM140, KM98-5, KM98-1. We have conducted Distinctness, Uniformity, and Stability (DUS) and Value for Cultivation and Use (VCU) tests, showcasing outstanding cassava varieties in large-scale farming, thereby providing compelling evidence for the prudent conservation and sustainable development of cassava. Vietnamese cassava progression (1975 to date) has traversed six stages, with five waves of restructuring cassava varieties, aligning with target orientations, farming conditions, and market demands, culminating in 16 popular cassava varieties and four promising cassava varieties KM568, KM539, KM537, and KM569.
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Laka, Martinus, and Emilia S. A. Wangge. "UJI KANDUNGAN PROTEIN PADA BEBERAPA VARIETAS UMBI UBI KAYU ( Manihot esculenta Crantz) YANG DIHASILKAN DI DESA RANDOTONDA, KECAMATAN ENDE, KABUPATEN ENDE." AGRICA 11, no. 1 (2020): 43–50. http://dx.doi.org/10.37478/agr.v11i1.21.
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This study aims to determine the protein content found in all three cassava varieties. The cassava varieties produced in Randotonda Village, namely the cassava variety, the variety of cassava Ai land, and the flour cassava varieties. Test the protein content of several cassava varieties with varied harvest ages using the Kjedhal method. Cassava varieties of Tanah ai varieties with an harvest age of 8 months, cassava tubers, 10 months old verietas, and cassava flour 12 months old.The results showed that the three types of fresh cassava tubers of White variety were 1.59%, Tanah Ai cassava varieties were 1.48% and Wheatwood sweet potato varieties were 1.18%. This is because the White yam variety is 8 months old, while the 10-month AI variety and the Wheat variety are 12 months (1Year).
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Ogbonna, Alex C., Luciano Rogerio Braatz de Andrade, Lukas A. Mueller, Eder Jorge de Oliveira, and Guillaume J. Bauchet. "Comprehensive genotyping of a Brazilian cassava (Manihot esculenta Crantz) germplasm bank: insights into diversification and domestication." Theoretical and Applied Genetics 134, no. 5 (2021): 1343–62. http://dx.doi.org/10.1007/s00122-021-03775-5.
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Abstract Key message Brazilian cassava diversity was characterized through population genetics and clustering approaches, highlighting contrasted genetic groups and spatial genetic differentiation. Abstract Cassava (Manihot esculenta Crantz) is a major staple root crop of the tropics, originating from the Amazonian region. In this study, 3354 cassava landraces and modern breeding lines from the Embrapa Cassava Germplasm Bank (CGB) were characterized. All individuals were subjected to genotyping-by-sequencing (GBS), identifying 27,045 single-nucleotide polymorphisms (SNPs). Identity-by-state and population structure analyses revealed a unique set of 1536 individuals and 10 distinct genetic groups with heterogeneous linkage disequilibrium (LD). On this basis, a density of 1300–4700 SNP markers were selected for large-effect quantitative trait loci (QTL) detection. Identified genetic groups were further characterized for population genetics parameters including minor allele frequency (MAF), observed heterozygosity $$({H}_{o})$$ ( H o ) , effective population size estimate $$\widehat{{(N}_{e}}$$ ( N e ^ ) and polymorphism information content (PIC). Selection footprints and introgressions of M. glaziovii were detected. Spatial population structure analysis revealed five ancestral populations related to distinct Brazilian ecoregions. Estimation of historical relationships among identified populations suggests an early population split from Amazonian to Atlantic forest and Caatinga ecoregions and active gene flows. This study provides a thorough genetic characterization of ex situ germplasm resources from cassava’s center of origin, South America, with results shedding light on Brazilian cassava characteristics and its biogeographical landscape. These findings support and facilitate the use of genetic resources in modern breeding programs including implementation of association mapping and genomic selection strategies.
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Anggraesi, Jessica, Raden Hanung Ismono, and Suriaty Situmorang. "PENDAPATAN DAN FAKTOR-FAKTOR YANG MEMPENGARUHI PRODUKSI UBI KAYU MANIS DAN UBI KAYU PAHIT DI KECAMATAN SEPUTIH BANYAK KABUPATEN LAMPUNG TENGAH." Jurnal Ilmu-Ilmu Agribisnis 8, no. 2 (2020): 226. http://dx.doi.org/10.23960/jiia.v8i2.4057.
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The objectives of this study are to analyze factors affecting production, analyze the percentage of cassava farming income contribution to household income, and analyze the differences income of sweet cassava and bitter cassava farming. This research was conducted in March to April 2018 in Seputih Banyak, Central Lampung. The to determine production factors, the study used Cobb-Douglas production function. To determine contribution of cassava farming income to household income, the study used production analysis, while to determine income of sweet cassava and bitter cassava farming, the study used Independent Sample T-Test. The number of sample for bitter and sweet cassava were 30 respondents each chosen by non-proportional random sampling. The study indicates that the factors affecting production of bitter cassava are NPK fertilizer, urea fertilizer, SP-36 fertilizer, and harvest age, while the factors that significantly influence sweet cassava are land area and NPK fertilizer. The contribution of industrial cassava farming income to household income is 75.01%, while sweet cassava income only accounts for 6.95% of total household income. There is a significant difference between the income of sweet cassava farming and bitter cassava farming.Key words: cassava, income, production
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Purwati, Yeni, Anny Thuraidah, and Dinna Rakhmina. "Kadar Sianida Singkong Rebus dan Singkong Goreng." Medical Laboratory Technology Journal 2, no. 2 (2016): 46. http://dx.doi.org/10.31964/mltj.v2i2.93.
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<p style="text-align: justify;">Cassava is the third staple food often used by people to make a variety of products. Carbohydrates from cassava also contains toxic compound such as cyanide which can inhibit the action of respiratory enzymes. Cyanide in cassava can be removed by boiling or frying process. The aim of research was to find out the cyanide level differences between boiled cassava and fried cassava. This type of research was experiment, with design of comparative studies approach. Cyanide levels were examined in 10 samples with 2 treatments using Argentometry Volhard titration method. The result showed the average of cyanide levels in boiled cassava was 0.772 ppm and in fried cassava was 1.069 ppm. The percentage of cyanide levels reduction in boiled cassava was 28,78%, while for the fried cassava was 0%. The statistical test obtained the value of p <0.05, that showed there was significant difference of cyanide level between boiled cassava and fried cassava. Based on these results, it is advisable to choose the boiling process for cassava consumption. Next research can be conducted on comparative levels of cyanide in the cassava root and cassava leaves.
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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 (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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Prakobboon, Natikorn, Maria M. Vahdati, and Mehdi Shahrestani. "Social Practices Required for the Recovery of Cassava Waste for Heat Generation in Thailand." International Journal of Biomass and Renewables 8, no. 1 (2019): 12. http://dx.doi.org/10.61762/ijbrvol8iss1art6182.
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Thailand is a dominant supplier of cassava to world markets, supplying around 67% of the global market, resulting in abundant cassava waste. However, farmers typically discard this waste in cassava fields, and thus, it is underutilised as an energy resource. Besides, Thailand’s domestic cassava-based bioethanol plants depend on imported coal to produce heat. To address this challenge, this research investigated the potential for the collection and recovery of cassava waste from farms. Semi-structured interviews were conducted with Thai cassava farmers. Social practice theory was applied to evaluate the effects of cassava waste collection on Thai cassava farmers’ current agricultural practices. Three Thai cassava agricultural activities— land preparation, fertilisation application and waste management— would be impacted by this new strategy. The connections between each of these potentially affected activities have been discussed and, ultimately, cassava waste collection by Thai cassava growers was proposed as a new practice. This study concluded that the enhanced use of cassava waste for the production of heat and power could potentially help Thailand meet its renewable energy targets in future.
 Keywords: cassava waste, farming practices, Thailand
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Chidiebere-Mark, Nneka M., and Gods’power C. Anyanwu. "Farmers’ preferences and perception influencing decision to grow bio-fortified provitamin A cassava." Journal of Agriculture and Food Sciences 18, no. 1 (2020): 130–42. http://dx.doi.org/10.4314/jafs.v18i1.12.
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The study analysed farmers’ preferences and perception influencing decision to grow biofortified provitamin A cassava. Specifically, the study described the socio-economic characteristics of cassava farmers in the study area; identified sources of information on biofortified provitamin A cassava; ascertained farmers’ perception of the key attributes of biofortified provitamin A cassava; ascertained farmers’ preference for biofortified provitamin A cassava; analysed sio-economic determinants of willingness to grow bio-fortified provitamin A cassava, and, constraints that hinder farmers’ decision to grow bio-fortified provitamin A cassava. It was hypothesized that the socio-economic characteristics of farmers significantly influence the decision to grow bio-fortified provitamin A cassava. Structured questionnaire and interview schedule were used to elicit data from 90 cassava farmers in the study area. Data collected were analysed using descriptive and inferential statistics. The result revealed that farmers in the study area were mostly female, married, with a mean age of 50 years, mean years of formal education of 12 years, farming experience of 6 years and a mean household size of 6 persons. The sources of information on bio-fortified provitamin A cassava include agricultural extension agents, farmer groups and radio. The result also showed that farmers perceived bio-fortified provitamin A cassava to be able to make yellow Garri (Cassava granules); have low sugar content. The farmers preferred bio-fortified provitamin A cassava because of its low sugar content, ability to make yellow cassava granules (Garri) which makes it attractive for selling, and contain vitamin A which is necessary to reduce blindness. Poor access to information, poor access to bio-fortified provitamin A cassava stem, and high moisture content were some of the major constraints that affect the decision to grow bio-fortified provitamin A cassava by farmers’ in the study area. The study recommends that farmers should be given easy access to bio-fortified provitamin A cassava stems and extension agents should make more visits to cassava farmers to enlighten them on the benefits of growing biofortified provitamin A cassava.
 Keywords: Cassava, Biofortified, provitamin A, Farmers, Imo State
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Ibnu, Muhammad. "Proyeksi Produksi dan Keunggulan Komparatif Perdagangan Ubi Kayu Indonesia." Jurnal Ilmiah Membangun Desa dan Pertanian 8, no. 6 (2023): 249–60. http://dx.doi.org/10.37149/jimdp.v8i6.515.
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Indonesia is one of the largest cassava importers among the ten cassava-producing countries. While there is a production surplus, Indonesia's cassava imports tend to increase yearly to meet industrial needs. This research has four objectives. First, to analyze (change) the production and trade of the world's largest cassava-producing countries in the future and the implications for Indonesia. Second, to evaluate the enabling environment for cassava production and marketing. Third, to identify the comparative advantages of Indonesia's cassava trade compared to other producing countries. Fourth, evaluate the potential for partnerships to increase Indonesian cassava production and marketing sustainability. This study used FAOSTAT data (1961-2020) projected to 15 years (2021-2035) with a double exponential smoothing method. Comparative advantages are evaluated with the Relative Export Advantage, Relative Import Advantage, Relative Trade Advantage, Net Export, and Grubel-Lloyd indexes. This study found that Indonesia's cassava harvested area will likely decrease while cassava imports will likely increase. Indonesia has a comparative advantage in exporting cassava. However, it is under-optimized due to inefficient cassava trades at the regional level and less successful cassava partnerships (between farmers and industry). This study recommends improving cassava production and trade conditions through improving enabling environments and collaborations between actors in the cassava chain.
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Setiawan, Adhriko, Jumti Jaduri, Nabila Sherendita, et al. "The Processing of Steamed Cassava Brownies as an Enhancement of the Knowledge and Skills of the People of Suka Menang Village." Bubungan Tinggi: Jurnal Pengabdian Masyarakat 6, no. 2 (2024): 459. http://dx.doi.org/10.20527/btjpm.v6i2.10302.
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Cassava is one of the food commodities grown in Suka Menang Village. The people of Suka Menang Village only sell fresh cassava and process it into daily foods such as boiled and fried cassava. Cassava also has the potential to be used as raw material for steamed brownies. Steamed cassava brownies do not use wheat flour, which is the advantage of steamed cassava brownies. This activity aimed to introduce steamed cassava brownies and to increase the Suka Menang Village community's knowledge of the processing technology of steamed cassava brownies. The target audience was the community of Suka Menang Village. The method used was Community Based Participatory Research (CBPR). The activity consisted of 2 stages: 1) a hedonic test of steamed brownies products, and 2)socialization of the potential of cassava and cassava steamed brownies processing and the practice of cassava steamed brownies processing. The results showed that cassava could be processed into steamed brownies. Based on the sensory properties test, the steamed cassava brownies were preferred and acceptable. In addition, there was an increase in the target audience's understanding of the material presented, which was 12.87%. Through this activity, the people of Suka Menang Village had skills in processing cassava-steamed brownies.
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Fukuda, W. M. G., S. O. Silva, and C. Iglesias. "Cassava Breeding." Cropp Breeding and Applied Biotechnology 2, no. 4 (2002): 617–38. http://dx.doi.org/10.12702/1984-7033.v02n04a18.
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Hall, MichaelJ. "CASSAVA TOXICITY." Lancet 327, no. 8472 (1986): 95. http://dx.doi.org/10.1016/s0140-6736(86)90742-7.
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Pirie, N. W. "CASSAVA TOXICITY." Lancet 327, no. 8480 (1986): 561. http://dx.doi.org/10.1016/s0140-6736(86)90920-7.
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