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Dissertations / Theses on the topic 'Dockounou with cassava flour'

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Published: 5 June 2025

Last updated: 2 August 2025

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1

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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2

Uchechukwu-Agua, Amarachi Divine. "Effects of packaging and storage condition on functional properties and quality attributes of cassava flour (CVS. ‘TME 419’ AND ‘UMUCASS 36’)." Thesis, Stellenbosch : Stellenbosch University, 2015, 2015. http://hdl.handle.net/10019.1/97142.

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Thesis (MSc Food Sc)--Stellenbosch University, 2015.<br>ENGLISH ABSTRACT: Cassava flour is recommended for substitution with wheat flour in composite flour for baking. The potential use of cassava flour in the food and pharmaceutical industries is attributed to its gluten-free nature and excellent functional properties. However, optimum packaging solution and storage conditions for cassava flour is critical in maintaining the quality attributes and shelf-life stability during storage. Therefore, this study focused on investigating the effects of package types (plastic buckets, low density

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3

Abiola, S. S., and O. O. Ewebajo. "Substitution of wheat flour for cassava flour in the manufacture of beef sausage." Journal for New Generation Sciences, Vol 7, Issue 2: Central University of Technology, Free State, Bloemfontein, 2009. http://hdl.handle.net/11462/527.

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Published Article<br>An experiment was conducted to investigate the effects of substituting wheat flour (WF) for cassava flour (CF) on chemical composition, storage stability and sensory qualities of beef sausage. The WF in the sausage was replaced with CF at 0, 25, 50, 75 and 100% levels. Values obtained for protein content were comparable with one another. However, fibre content increased with the increase in the levels of CF in the sausage. The highest fibre content of 0.43% was recorded in sausage with 15% CF. Fat content tended to decrease with increase in the levels of CF in the sausage.

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4

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 be

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5

Dziedzoave, Nanam T. "Optimisation of procedures for conversion of cassava flour into glucose syrups by plant enzymes." Thesis, University of Greenwich, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.401596.

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6

Rodrigues, Elias MaurÃcio da Silva. "GlossÃrio eletrÃnico da terminologia da farinha de mandioca na AmazÃnia paraense." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=15168.

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nÃo hÃ<br>Esta tese de Doutorado teve como objetivo elaborar um glossÃrio eletrÃnico, monolÃngue, em lÃngua portuguesa, variante brasileira, mapeando cartograficamente a distribuiÃÃo dos termos no espaÃo geogrÃfico. A elaboraÃÃo dessa obra terminolÃgica propiciou o conhecimento da variedade linguÃstico-terminolÃgica do portuguÃs usado pelos trabalhadores rurais na atividade especializada de produÃÃo da farinha de mandioca na AmazÃnia paraense e pode se constituir como um banco de dados sistematizado para futuras investigaÃÃes cientÃficas. A orientaÃÃo teÃrica usada para a descriÃÃo dos termos

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7

Costa, Magaly Morgana Lopes da. "Avaliação de parâmetros de qualidade da farinha de trigo enriquecida com fécula de mandioca proveniente de municípios da Paraíba." Universidade Estadual da Paraíba, 2017. http://tede.bc.uepb.edu.br/jspui/handle/tede/2882.

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Submitted by Jean Medeiros (jeanletras@uepb.edu.br) on 2017-11-09T18:37:32Z No. of bitstreams: 1 PDF - Magaly Morgana Lopes da Costa.pdf: 15681872 bytes, checksum: 764633041d2e6791d8bf29826c9967ad (MD5)<br>Approved for entry into archive by Secta BC (secta.csu.bc@uepb.edu.br) on 2017-11-17T18:20:53Z (GMT) No. of bitstreams: 1 PDF - Magaly Morgana Lopes da Costa.pdf: 15681872 bytes, checksum: 764633041d2e6791d8bf29826c9967ad (MD5)<br>Made available in DSpace on 2017-11-17T18:20:53Z (GMT). No. of bitstreams: 1 PDF - Magaly Morgana Lopes da Costa.pdf: 15681872 bytes, checksum: 764633041d2e6791d8

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Bezerra, M?rcio Silva. "Estudo da produ??o de biossurfactantes sintetizados por Pseudomonas aeruginosa AP029-GVIIA utilizando manipueira como fonte de carbono." Universidade Federal do Rio Grande do Norte, 2012. http://repositorio.ufrn.br:8080/jspui/handle/123456789/15917.

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Made available in DSpace on 2014-12-17T15:01:54Z (GMT). No. of bitstreams: 1 MarcioSB_TESE.pdf: 2488710 bytes, checksum: a89cb34af4b96bdd59b8b2051a8431f1 (MD5) Previous issue date: 2012-06-11<br>Conselho Nacional de Desenvolvimento Cient?fico e Tecnol?gico<br>This study evaluates the biosurfactants production from cassava wastewater, an agro industrial residue, to be used as carbon source. Using a factorial design 24-1 (half fraction), 10 tests were performed using Pseudomonas aeruginosa AP029/GVII-A in submerged batch cultivation in rotating incubator (shaker). The influence of factors (tem

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9

Maia, Patricia Cristina de Veras Souza. "Produção e aplicação de bioemulsificante isolado de Bacillus subtilis UCP 0146 por fermentação submersa em manipueira." Universidade Católica de Pernambuco, 2017. http://tede2.unicap.br:8080/handle/tede/940.

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Submitted by Biblioteca Central (biblioteca@unicap.br) on 2018-01-02T17:51:42Z No. of bitstreams: 1 Patricia_Cristina_Veras_Souza.pdf: 1439810 bytes, checksum: 62ce5cd40fbe6621e14fe59ade993436 (MD5)<br>Made available in DSpace on 2018-01-02T17:51:42Z (GMT). No. of bitstreams: 1 Patricia_Cristina_Veras_Souza.pdf: 1439810 bytes, checksum: 62ce5cd40fbe6621e14fe59ade993436 (MD5) Previous issue date: 2017-06-29<br>Biosurfactants are tensioactive compounds produced by bacteria, yeasts and filamentous fungi, which have come in the molecule a hydrophobic and other hydrophilic portion, with potential

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10

Simões, Filho Afrânio Mário. "Política de abastecimento e economia mercantil: celeiro público da Bahia (1785-1866)." Faculdade de Filosofia e Ciências Humanas, 2011. http://repositorio.ufba.br/ri/handle/ri/17604.

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Submitted by Oliveira Santos Dilzaná (dilznana@yahoo.com.br) on 2015-05-05T17:55:23Z No. of bitstreams: 1 Tese de Afrânio Mário Simões Filho.pdf: 4818346 bytes, checksum: 7ce4ddcc829847664e2c81dba4a5a9eb (MD5)<br>Approved for entry into archive by Ana Portela (anapoli@ufba.br) on 2015-05-06T13:33:47Z (GMT) No. of bitstreams: 1 Tese de Afrânio Mário Simões Filho.pdf: 4818346 bytes, checksum: 7ce4ddcc829847664e2c81dba4a5a9eb (MD5)<br>Made available in DSpace on 2015-05-06T13:33:47Z (GMT). No. of bitstreams: 1 Tese de Afrânio Mário Simões Filho.pdf: 4818346 bytes, checksum: 7ce4ddcc829847664e

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11

Costa, Elecy Moreno. "Estratégias para caracterização da farinha de mandioca produzida no Estado da Bahia." Instituto de Química, 2012. http://repositorio.ufba.br/ri/handle/ri/16473.

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Submitted by Ana Hilda Fonseca (anahilda@ufba.br) on 2014-10-27T17:17:05Z No. of bitstreams: 1 ElecyTese corrigida 30 07 14.pdf: 1118101 bytes, checksum: fcfaf3d2c9511c09fdcaefb24555ec74 (MD5)<br>Approved for entry into archive by Ana Hilda Fonseca (anahilda@ufba.br) on 2014-10-29T15:53:07Z (GMT) No. of bitstreams: 1 ElecyTese corrigida 30 07 14.pdf: 1118101 bytes, checksum: fcfaf3d2c9511c09fdcaefb24555ec74 (MD5)<br>Made available in DSpace on 2014-10-29T15:53:08Z (GMT). No. of bitstreams: 1 ElecyTese corrigida 30 07 14.pdf: 1118101 bytes, checksum: fcfaf3d2c9511c09fdcaefb24555ec74 (MD5)<b

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12

Rizzi, Roberta. "Mandioca = processos biológicos e socioculturais associados no Alto Juruá, Acre." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/279069.

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Orientador: Mauro William Barbosa de Almeida<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Instituto de Filosofia e Ciências Humanas<br>Made available in DSpace on 2018-08-18T00:12:05Z (GMT). No. of bitstreams: 1 Rizzi_Roberta_M.pdf: 18340321 bytes, checksum: b817805283516b5ae28caa25d1bfccb9 (MD5) Previous issue date: 2011<br>Resumo: Este é um estudo sobre a mandioca (Manihot esculenta Crantz.) e seu principal derivado, a farinha de mandioca. A farinha de mandioca é o principal item da dieta alimentar da população não-indígena no Alto Juruá no Estado do Acre onde o estudo fo

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13

Ortiz, Ibeth Karina Nieves. "Efeito da concentração de farinha de chia nas propriedades viscoelásticas da massa e características físicas do biscoito." Universidade de São Paulo, 2018. http://www.teses.usp.br/teses/disponiveis/74/74133/tde-23102018-161433/.

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A doença celíaca (DC) é uma doença autoimune causada pela intolerância ao glúten e o único tratamento existente é sua exclusão permanente na dieta. O glúten apresenta propriedades viscoelásticas que proporcionam características físicas e sensoriais desejáveis nos produtos de panificação e sua remoção, muitas vezes pode dificultar o desenvolvimento desses produtos. Dessa maneira, o objetivo desta pesquisa foi estudar o efeito da farinha de chia sobre as características reológicas das massas sem glúten e avaliar a influência dessas características sobre os atributos físicos dos biscoitos. A fari

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14

SOUZA, Thaísa Anders Carvalho. "Segurança microbiológica dos resíduos sólidos de fecularia e aplicação em bolos para a alimentação humana." Universidade Federal de Goiás, 2011. http://repositorio.bc.ufg.br/tede/handle/tde/1432.

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Made available in DSpace on 2014-07-29T15:22:54Z (GMT). No. of bitstreams: 1 Dissertacao Thaisa Anders Carvalho Souza.pdf: 2450969 bytes, checksum: 96a1e35514fbf17aedfa8fc3705b6ae4 (MD5) Previous issue date: 2011-02-28<br>This study aimed to verify the microbiological safety of solid waste from cassava starch (peel and bagasse), with different times of storage at room temperature with and without chemical treatment and apply peels and dried cassava bagasse in the formulation of gluten-free cake mixes substituting rice flour. The pH values ranged from 5.3 to 4.3 in fresh cassava peel, while t

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15

PASSOS, Lisandra Lavoura Carvalho. "Hábitos alimentares na perspectiva da Geografia: os sabores em Guarani de Goiás." Universidade Federal de Goiás, 2008. http://repositorio.bc.ufg.br/tede/handle/tde/1910.

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Made available in DSpace on 2014-07-29T15:32:11Z (GMT). No. of bitstreams: 1 dissertacao lisandra geografia capa.pdf: 29406 bytes, checksum: d59f43457067689dac0d77a613074a8e (MD5) Previous issue date: 2008-11-08<br>The present work is result of the nearness between geography and food and, aim the manners of eat in a context of reality like possibility of geographical investigation. It moderator for the man and your relations with the nature, with the social circle, with the people and with the place, to come into of production s manners of foods offered to know the relation of the men with t

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16

FERREIRA, NETO Cândido José. "Avaliação do comportamento das farinhas de mandioca seca (Manihot esculenta Crantz) e temperadas durante o armazenamento." Universidade Federal de Campina Grande, 2002. http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/1981.

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Submitted by Johnny Rodrigues (johnnyrodrigues@ufcg.edu.br) on 2018-10-16T16:51:57Z No. of bitstreams: 1 CÂNDIDO JOSÉ FERREIRA NETO - DISSERTAÇÃO PPGEA 2002..pdf: 21935280 bytes, checksum: 677d2ff865a24e56364c3331a172a485 (MD5)<br>Made available in DSpace on 2018-10-16T16:51:57Z (GMT). No. of bitstreams: 1 CÂNDIDO JOSÉ FERREIRA NETO - DISSERTAÇÃO PPGEA 2002..pdf: 21935280 bytes, checksum: 677d2ff865a24e56364c3331a172a485 (MD5) Previous issue date: 2002-03<br>Capes<br>A presente dissertação se baseia na avaliação do comportamento de cinco amostras de farinha de mandioca, ao longo de um perío

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17

Araújo, Kyzzes Barreto. "Avaliação do potencial biotecnológico da farinha de casca de mandioca na obtenção de acetato de etila com microrganismo Ceratocystis fimbriata." Universidade Federal de Sergipe, 2016. https://ri.ufs.br/handle/riufs/3279.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES<br>One of the promising ways for the residues utilization is through the development of biotechnological processes for the production of a large number of metabolites of industrial interest, such as the production of bioaromas. The fungus Ceratocystis fimbriata has the potential to synthesis of esters producing varieties of flavor compounds such as ethyl acetate, responsible for a diversity of fruit flavors. The objective this work was utilize and evaluate the biotechnological potential of cassava rind, one of the agro-i

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18

PEREIRA, Karla Barboza. "Massa alimentícia livre de glúten elaborada a partir de féculas de batata e mandioca e farinha de arroz vermelho." Universidade Federal de Campina Grande, 2018. http://dspace.sti.ufcg.edu.br:8080/jspui/handle/riufcg/1510.

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Submitted by Emanuel Varela Cardoso (emanuel.varela@ufcg.edu.br) on 2018-08-20T20:36:05Z No. of bitstreams: 1 KARLA BARBOZA PEREIRA – DISSERTAÇÃO (PPGEP) 2018.pdf: 3342395 bytes, checksum: 50f9230ad950efa47105de21f3f44c6f (MD5)<br>Made available in DSpace on 2018-08-20T20:36:05Z (GMT). No. of bitstreams: 1 KARLA BARBOZA PEREIRA – DISSERTAÇÃO (PPGEP) 2018.pdf: 3342395 bytes, checksum: 50f9230ad950efa47105de21f3f44c6f (MD5) Previous issue date: 2018-02<br>A inserção no mercado de novos produtos isentos de glúten é fundamental para garantir a segurança alimentar dos celíacos, especia

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19

Nugroho, Galih, and 迦利. "Biotransformation of Cassava Flour by Cellulase and Lactobacillus plantarum." Thesis, 2014. http://ndltd.ncl.edu.tw/handle/40009652835117516940.

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碩士<br>國立屏東科技大學<br>熱帶農業暨國際合作系<br>102<br>A novel two-step fermentation technique was used to develop biotransformed flour from Cassava (Manihot esculenta), a major crop of many countries including Africa, South East Asia, and South America. The three bitter cassava varieties selected for this study included one cultivar from Taiwan and two cultivars (Manggu and Darul Hidayah) from Indonesia. The two-step fermenting technique was developed using combinations of cellulase and Lactobacillus plantarum. The resulting fermented product (biotransformed flour) were analyzed for its physico-chemical prop

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20

Aprianita, Aprianita. "Assessment of underutilized starchy roots and tubers for their applications in the food industry." Thesis, 2010. https://vuir.vu.edu.au/15496/.

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Physicochemical properties of flours and starches isolated from tubers and roots commercially available in Australia and traditionally produced in Indonesia were investigated in this study. The results showed that these flours and starches may be utilized in certain food applications. Raw starchy materials from Australia included taro, yam, and sweet potato. Due to its narrow particle size distribution (1-64 μm), taro flour would be better suited in applications which require improved binding and reduced breakability. The paste of sweet potato flour and starch had higher clarity compared to th

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