Journal articles: 'Fermented cassava'

1

Lestari, Dianika, Made Tri Ari Penia Kresnowati, Afina Rahmani, Lienda Aliwarga, and Yasid Bindar. "Effect of hydrocolloid on characteristics of gluten free bread from rice flour and fermented cassava flour (Fercaf)." Reaktor 19, no. 3 (October 25, 2019): 89–95. http://dx.doi.org/10.14710/reaktor.19.3.89-95.

Full text

Abstract:

Gluten free (GF) bread was made from rice flour and fermented cassava flour. Fermented cassava flour (FERCAF) was produced using a specific design of closed and circulated fermenter, which resulted on a white and neutral aroma flour. However, FERCAF did not have structural component (such as gluten) to provide dough's viscoelasticity and ability to retain gas to hold the volume of bread after baking. Hydrocolloids were added to FERCAF based GF bread to increase water binding of dough. This research aimed to investigate the effect hydrocolloids addition on the characteristics of GF bread made from rice flour and fermented cassava flour (FERCAF). Effect of hydrocolloids to flour ratio (2 %, 3 % and 5 %-wt) and types of hydrocolloid (xanthan gum, agar, and carrageenan) on specific volume of bread, bake loss, bread texture, and microstructure of the bread were investigated. Bread textures were measured using Texture Profile Analyzer (TPA), and microstructure was analysed by SEM. Data experiment showed that addition of hydrocolloids improved GF bread characteristics, specifically increased volume specific, increased porosity, and reduced hardness of GF bread.Keywords: gluten-free bread; cassava; fermented cassava flour; Fercaf; hydrocolloids

APA, Harvard, Vancouver, ISO, and other styles

2

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.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

3

Ohochuku, Nwokanma S. "Deodorization of fermented cassava." Journal of Agricultural and Food Chemistry 33, no. 2 (March 1985): 220–22. http://dx.doi.org/10.1021/jf00062a015.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Triwiyono, Bambang, Abdurachman Abdurachman, and Aton Yulianto. "VARIOUS FACTORS AFFECT THE QUALITY OF FERMENTED CASSAVA STARCH." Jurnal Penelitian Pertanian Terapan 20, no. 2 (October 27, 2020): 107–17. http://dx.doi.org/10.25181/jppt.v20i2.1607.

Full text

Abstract:

Fermented cassava starch is one of modified cassava starch products and used in many countries in several food products. The fresh extracted cassava starch is modified by a process of fermentation and sun drying by means the traditional methods. Several works have shown that fermentative process alters the starch granule, giving fermented starch its characteristics are different from those of the native cassava starch. The main difference between fermented cassava starch[A1]Â and native cassava starch reside in the expansion property. Understanding the transformation of physico-chemical properties of cassava starch during fermentation is important for controlling the production processes. This discourse refers to the several works that intend to chemically show the expansion property of fermented cassava starch, considered a chemically and enzymatically modified product, with acidic characteristics, perforated granules and high expansion capacity.Â Expansion is a natural characteristic of fermented cassava starch, defined as the growth rate of the dough during oven cooking, also referred to as expansion rate. The main aim of this discourse is to get a better understanding how to manage the production processes in order to achieve greater consistency in the quality of sour cassava starch.Â

APA, Harvard, Vancouver, ISO, and other styles

5

Zukryandry, Zukryandry, Beni Hidayat, and Shintawati Shintawati. "CHARACTERISTIC OF PHYSICOCHEMICAL AND SENSORY CASSAVA STICK WITH THE SUBSTITUTION OF FERMENTED CASSAVA BAGASSE FLOUR." Jurnal Penelitian Pascapanen Pertanian 18, no. 1 (July 13, 2021): 21. http://dx.doi.org/10.21082/jpasca.v18n1.2021.21-30.

Full text

Abstract:

<div class="WordSection1">Part of the cassava that can be used as a food product is usually starch and and the waste is cassava bagasse. Fermented cassava bagasse flour is a modified semi-solid fermentation product using yeast Saccharomyces cerevisiae which has almost the same quality as modified cassava flour (mocaf), but fermented cassava bagasse flour has advantages compared to mocaf flour, namely high protein content and cheaper production costs. Fermented cassava bagasse flour has various functions which can be used as raw material for the manufacture of various processed products, one of which is cassava stick. The research objective was to see the formulation of fermented cassava bagasse flour to the sensory characteristics of the resulting cassava stick. The study was conducted using a completely randomized design (CRD) including 5 treatment methods, namely cassava starch substituted by fermented cassava bagasse flour 5% (B1), 10% (B2), 15% (B3), 20% (B4) and 25% (B5), each treatment was repeated 3 times. Based on the sensory results, it was obtained that 15% (B3) fermented cassava bagasse flour substitution treatment was the best choice of cassava stick product by panelists. The results of the analysis of cassava stick products were hardness test 3,77 µ (kg / cm2) ; swelling ratio 18,33% ; moisture content 2,20% ; ash content 0,14% ; protein content 10,00% ; fat content 21,00% ; fiber content 0,17%; carbohydrate content 66,49% and total dietary fiber 21,24%.</div>

APA, Harvard, Vancouver, ISO, and other styles

6

Olasupo, N. A., D. K. Olukoya, and S. A. Odunfa. "Identification of Lactobacillus Species Associated with Selected African Fermented Foods." Zeitschrift für Naturforschung C 52, no. 1-2 (February 1, 1997): 105–8. http://dx.doi.org/10.1515/znc-1997-1-218.

Full text

Abstract:

AbstractTwo hundred isolates of Lactobacillus were obtained from seven indigenous fermented foods namely: 'fufu' (fermented cassava), 'iru' (fermented African locust bean), 'kenkey' and 'ogi' (fermented maize), 'kunu-zarki' (fermented millet), 'ugba' (fermented African oil bean) and 'wara' (fermented skimmed cow milk). Lactobacillus species identified were Lacto bacillus casei (17.0%), L. lactis (4.5%), L. plantarum (41.5%), L. brevis (11.5%), L. jensenii (5.5%), L. acidophilus (3.5%) L. cellobiosus (5.0%), L. delbrueckii (2.5%), L. salivarius (3.5%), L. leichmannii (3.5%) and L. fermentum (2.0%). The commonest species isolated was L. plantarum. This paper highlight the importance of Lactobacillus in the processing of African fermented foods.

APA, Harvard, Vancouver, ISO, and other styles

7

Aly, SAVADOGO, GUIRA Flibert, and TAPSOBA FranÃ§ois. "Probiotic microorganisms involved in cassava fermentation for Gari and AttiÃ©kÃ©production." JOURNAL OF ADVANCES IN BIOTECHNOLOGY 6, no. 2 (December 14, 2016): 858–66. http://dx.doi.org/10.24297/jbt.v6i2.4798.

Full text

Abstract:

Several fermented foods and beverages for human nutritionthat incorporate lactic acid bacteria and others beneficial microorganisms are produced throughout the world. Lactic acid bacteria (LAB) are widely distributed in nature and occur as natural microflora in many fermented foods (fermented milk, cereal fermented food, fermented fruit products, fermented roots products like cassava and others). This study gave characteristics, nutritional, Health and functional properties of probiotics microorganisms involved in cassava fermentation forGariand AttiÃ©kÃ© production. During cassava fermentation for Gariand AttiÃ©kÃ© production many microorganisms with probiotic properties were involved and gave benefic properties. Lactic acid bacteria and yeast involved in food fermentation or production particular in cassava products may possess probiotic properties.Probiotics may have potential roles, as natural barriers to pathogens associated with intestinal disease with functional role.Probiotic microorganisms role and importance in cassava fermentation for Gari andAttiÃ©kÃ©production for healthy nutrition for consumers were developed in this work.

APA, Harvard, Vancouver, ISO, and other styles

8

Niyibituronsa, Marguerite, Jean Bosco Shingiro, Madjaliwa Nzamwita, Lea Ndilu, Gerardine Nyirahanganyamunsi, Gregoire Hagenimana, Concilie Nyirahorana, et al. "Chemical Characterization and Acceptability of Eight Cassava Varieties Introduced in Rwanda." Journal of Food Research 10, no. 3 (March 29, 2021): 1. http://dx.doi.org/10.5539/jfr.v10n3p1.

Full text

Abstract:

Cassava is a staple food and an important and cheap source of carbohydrate in Rwanda. However, the nature and chemical composition of cassava roots limit its proper use as food due to its toxicity and short shelf life. The cyanogenic glucosides found in the cassava roots are responsible for the toxicity. The aim of the study was to characterize the chemical profile and consumer acceptability of paste from eight cassava varieties processed into flour using four processing methods. The cassava samples were harvested from trials conducted at Rubona Station of Rwanda Agriculture and Animal Resources Development Board. Four processing methods were used, namely, Cassava grated fermented, Cassava roots fermented, Cassava grated no fermented and Cassava roots no fermented. Pressing was done before drying the products to obtain the flour. At each stage of processing, the samples were prepared for laboratory analysis of dry mater, titratable acidity, cyanhydric acid and crude fiber by Rwanda Standards Board laboratory. Cassava flour was made into paste and sensory evaluation was conducted to evaluate the acceptability of the eight cassava varieties. The sensory attributes for the Ugali tested was significantly different (P<0.05). The method of grating before fermentation gave the most tasty Ugali than cassava root fermented. The more prefered varieties were GAHENE/2 and SEMAK 150/452 followed by BULK 13, MH95/0091 and NASE 14. The chemical analysis done for the 8 cassava varieties flour from the 4 processing methods exhibited the acceptable acidity and the NASE 14, Gahene/2 and Bulk 13 had the lowest cyanide hydrogen.

APA, Harvard, Vancouver, ISO, and other styles

9

Promkot, C., P. Nitipot, N. Piamphon, N. Abdullah, and A. Promkot. "Cassava root fermented with yeast improved feed digestibility in Brahman beef cattle." Animal Production Science 57, no. 8 (2017): 1613. http://dx.doi.org/10.1071/an15685.

Full text

Abstract:

Saccharomyces cerevisiae has been used to enhance the protein level of low-protein feedstuffs such as cassava root. In the present study, fresh cassava root was grated and subjected to solid-state fermentation with S. cerevisiae to enhance the protein content. The fermentation process lasted for 21 days, followed by fermentation with yeast for 5 days. The fermented product was called yeast-fermented cassava root (YEFECAR). The YEFECAR was then evaluated as a feed ingredient at 10%, 20% and 30% dry matter in concentrate diet for dry matter intake and nutrient digestibility in non-pregnant female Brahman beef cattle (bodyweight 256 ± 11.5 kg). Four cattle were randomly given four treatments in 4 × 4 Latin square design for 21-day period, including a control diet (without fermented cassava root). Cattle were fed rice straw as roughage. The results showed that while dry matter intake was not significantly different among dietary treatments, average dairy gain tended to increase when fermented cassava root was fed at 20% in the concentrate diet. There were no significant differences in nutrient digestibility among the dietary treatments. However, neutral detergent fibre and acid detergent fibre digestibility showed an increasing trend when fermented cassava root was fed to the cattle. Likewise, fermented cassava root showed no effect on rumen microbial population, although rumen bacterial population and microbial protein tended to increase with YEFECAR addition. It was concluded that yeast-fermented cassava root at 20% in concentrate feed tended to enhance rumen bacteria population and neutral detergent fibre digestibility in cattle.

APA, Harvard, Vancouver, ISO, and other styles

10

Jaya, Yuswan, Muhtarudin Muhtarudin, Kusuma Adhianto, and Erwanto Erwanto. "PENGARUH PENGGUNAAN FERMENTASI DAN AMONIASI KULIT SINGKONG DALAM RANSUM TERHADAP PERTAMBAHAN BOBOT TUBUH DAN KONVERSI PAKAN PADA TERNAK DOMBA JANTAN." Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) 4, no. 2 (August 26, 2020): 66–70. http://dx.doi.org/10.23960/jrip.2020.4.2.66-70.

Full text

Abstract:

This research intended to determine the effect of using fermented and ammoniated of cassava peel on body weight gain and feed convertion in male sheep. This research was conducted in June until August 2019 in a cage unit located in the Animal Husbandry Department, Agriculture Faculty, Lampung University. The research used Completely Randomized Design with 3 treatments and 3 replications. Experimental unit of this experiment were nine sheeps. The treatment used were P0 (Ration + 15% cassava peel without processing), P1 (Ration + fermented cassava peel), and P2 (Ration + ammoniated cassava peel). Variable in this study were feed intake, body weight gain, and feed conversion. The data obtained were analyzed for variance with significance level 5%. The results showed that the use of fermented and amoniated of cassava peel was not significant (P>0,05) on feed intake, body weight gain, and feed conversion. Conclusion of this research is that fermented and ammoniated of cassava peel use in ration did not significantly increase body weight of sheep. Key words: Amoniation, Body weight gain, Cassava peel, Feed convertion rate, Fermentation

APA, Harvard, Vancouver, ISO, and other styles

11

Sumanzaya, Tri, Amir Supriyanto, and Gurum Ahmad Pauzi. "Analisis Karakteristik Elektrik Onggok Singkong sebagai Pasta Bio-Baterai." Jurnal Teori dan Aplikasi Fisika 7, no. 2 (July 31, 2019): 231–38. http://dx.doi.org/10.23960/jtaf.v7i2.1982.

Full text

Abstract:

Bio-battery is a battery with paste that is made of natural materials. Bio-battery produce electrical power by using electrolyte cassava pulp and Cu-Zn electrode. Design of bio-batteries are made by 20 cell of dry cell battery type R20S IEC/UM-1/D 1,5 volt and arranged in series. Cassava pulp variation are new cassava pulp and pulp with fermentation for 48 hours, 96 hours, and 144 hours. The measurement of the electrical characteristics using 7 watt LED DC for 12 hours. The maximum voltage when the load is released which genereted by new cassava pulp is 16,76 volt, fermented for 48 hours is 19,28 volt, fermented for 96 hours is 20,00 volt, and fermented for 144 hours is 20,30 volt. The variety of cassava pulp which has the best electrical characteristics is fermented cassava pulp for 144 hours. It could turn on the lamp with bright lights. The results showed that the longer the fermentation time of cassava pulp caused the electrical conductivity was increased.

APA, Harvard, Vancouver, ISO, and other styles

12

Boonnop, Krisada, Metha Wanapat, Ngarmnit Nontaso, and Sadudee Wanapat. "Enriching nutritive value of cassava root by yeast fermentation." Scientia Agricola 66, no. 5 (October 2009): 629–33. http://dx.doi.org/10.1590/s0103-90162009000500007.

Full text

Abstract:

Cassava (Manihot esculenta) is extensively cultivated throughout the tropics and subtropics regions due to its ability to grow in diverse soil conditions and minimal management. Experiments were made to study the cassava root fermentation by yeasts in order to enhance the nutritive value of their products (fresh pulp and chips). Both cassava chip (CC) and fresh cassava root pulp (FCR) samples were fermented by Saccharomyces cerevisiae in solid-liquid media fermentation conditions during 132 hours and dried at 30ºC. Products were analyzed for proximate composition, mineral composition, essential aminoacids and antinutrient content. There were increases (p < 0.01) in protein (30.4% in CC and 13.5% in fermented cassava root -FCR) and fat contents (5.8% in CC and 3.0% in FCR). S. cerevisiae fermented cassava products had very low hydrocyanic acid (HCN) contents (CC, 0.5 mg kg-1 and FCR, 47.3 mg kg-1). There was a remarkable increase in lysine content in the fermented cassava chip (FCC). The best acceptability and organoleptic attributes (color, texture and aroma) of enriched cassava chip were achieved after 132h of bioprocessing. The results of this study suggest that FCC can be nutritionally improved with S. cerevisiae for animal feeding.

APA, Harvard, Vancouver, ISO, and other styles

13

PETRUCCELLI, S., R. A. ZAMPONI, G. JOVANOVICH, and M. C. AÑÓN. "CHARACTERIZATION OF FERMENTED CASSAVA STARCHES." Journal of Food Biochemistry 17, no. 3 (June 1993): 161–72. http://dx.doi.org/10.1111/j.1745-4514.1993.tb00465.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

14

Sa’adah, Eva Mai, Isnawati Isnawati, and Noraida Noraida. "Larutan Tape Singkong (Manihot utilissima) sebagai Atraktan Nyamuk." JURNAL KESEHATAN LINGKUNGAN: Jurnal dan Aplikasi Teknik Kesehatan Lingkungan 15, no. 1 (July 1, 2018): 541. http://dx.doi.org/10.31964/jkl.v15i1.81.

Full text

Abstract:

The Influence of Fermented Cassava (Manihot utilissima) Solutions as Atraktan in Mosquito Trap on The Number of Mosquitoes Trapped. The use of synthetic insecticides can cause health hazards to humans. Mosquito trap made of disused plastic bottles plus mosquito atraktan from natural materials is an alternative that is more economical, safe and environmentally friendly. One of the mosquito atraktan compounds is CO2. Fermented cassava is potentially as mosquito atraktan because it can produce CO2. This study aimed to know the influence of fermented cassava solutions as atraktan in mosquito trap from plastic bottles on the number of mosquitoes trapped. Type this study was Quasi Experiment. Design this study was Post-test Only with Control Design. The concentration of fermented cassava solutions was used in this study was 0% (control), 10%, 30%, 50% and 70%. The results showed the number of mosquitoes trapped at a concentration of 0% (control), 10%, 30% and 70% as much as 0 tail, whereas the konentrasi 50% as much as 1 tail. Kruskal Wallis test results showed no significant effects of the concentration of fermented cassava solutions.

APA, Harvard, Vancouver, ISO, and other styles

15

Audu, R., A. B. Amin, A. M. Abdullahi, U. Kundi, and A. Tijjani. "Effects of diets containing processed cassava peel meal on performance and feed economies of growing red Sokoto bucks." Nigerian Journal of Animal Production 46, no. 4 (December 25, 2020): 244–51. http://dx.doi.org/10.51791/njap.v46i4.282.

Full text

Abstract:

An experiment was carried out to evaluate the effects of differently processed cassava peel meal on the performance and economies of growing red sokoto bucks. Four experimental diets were formulated; diet T1 (control) contained 20 % sun-dried cassava peel meal while diets T2 , T3 and T4 contained 20 % soaked, 20 % boiled and 20 % fermented cassava peel meal, respectively. Each diet was fed to a group of 3 bucks for 70 days in a completely randomized design. Among the differently processed cassava peel meals included in the diets of growing red sokoto bucks, inclusion of fermented cassava peel meal significantly (p<0.05) increased the final weight (19.63 kg), weight gain (6.63 kg) and total feed intake (19.93 kg) of the bucks; no significant effect was observed on other performance indices. There was also a significant (p<0.05) reduction in the feed cost per kilogram weight gain of bucks fed diet containing fermented cassava peel meal. It was therefore concluded that inclusion of fermented cassava peel meal in the diets of growing red sokoto bucks resulted in better performance of the bucks and reduced the cost of feed per kilogram weight gain.

APA, Harvard, Vancouver, ISO, and other styles

16

Irawan, Febri Ade, Nita opi Ari kustanti, and Anang Widigdyo. "PERBEDAAN PENAMBAHAN ONGGOK TERFERMENTASI TERHADAP PENAMPILAN PRODUKSI ITIK PEDAGING." AVES: Jurnal Ilmu Peternakan 13, no. 2 (December 10, 2019): 21–32. http://dx.doi.org/10.35457/aves.v13i2.1500.

Full text

Abstract:

This research was aimed to determine the influence of the addition of feremented cassava waste by Trichoderma viride fungus towards the appearance of duck meat production. The material used in this research was 192 types of hybrid ducks at the age of 14 days. The given treatments were: 1 feed treatment was 100. 2 feed treatment was 95%, fermented cassava waste was 5%. 3 feed treatment was 90%, fermented cassava waste was 10%. 4 feed treatment was 85%, fermented cassava waste was 15%. The observed variables were feed consumption, body weight gain, and feed conversion. The data were processed using complete random design analysis. If there was a significant difference, Duncan’s follow-up test will be conducted. The research result showed feed consumption (P<0.05), body weight gain (P>0.01), feed conversion (P>0.01). The addition of fermented cassava waste in the feed of duck affects the body weight gain and feed conversion.

APA, Harvard, Vancouver, ISO, and other styles

17

Kurniawan, Fani, Alfan Setya Winurdana, and Eddy Trijana Sudani. "EFISIENSI PEMBERIAN ONGGOK TERFERMENTASI Trichoderma viride PADA AYAM KAMPUNG SUPER (Gallus domesticus sp)TERHADAP EFISIENSI PAKAN & IOFC." AVES: Jurnal Ilmu Peternakan 14, no. 2 (December 10, 2020): 36–45. http://dx.doi.org/10.35457/aves.v14i2.1497.

Full text

Abstract:

ABSTRACT This study was purposed to determine the influence of the addition of feremented cassava waste by Trichoderma viride fungus towards feed efficiency and IOFC of kampong chicken production. The material used in this research was 120 unit of kampong chicken at the age of 28 days. The given treatments were: 1 feed treatment was 100%. 2 feed treatment was 75% and fermented cassava waste was 25%. 3 feed treatment was 50% and fermented cassava waste was 50%. 4 feed treatment was 25% and fermented cassava waste was 75%. The observed variables were feed efficiency and IOFC. The data were processed using complete random design analysis. If there was a significant difference, Least Significant Different follow-up test will be conducted. The research result showed feed efficiency (P<0.05) and IOFC (P<0.05). The addition of fermented cassava waste in the feed of kampong chicken is no affects the feed efficiency and IOFC.

APA, Harvard, Vancouver, ISO, and other styles

18

Indrastuti, Erning, Teti Estiasih, Elok Zubaidah, and Harijono. "Physicochemical Characteristics and In Vitro Starch Digestibility of Spontaneously Combined Submerged and Solid State Fermented Cassava (Manihot esculenta Crantz) Flour." Current Nutrition & Food Science 15, no. 7 (November 12, 2019): 725–34. http://dx.doi.org/10.2174/1573401314666180515112908.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

19

Erviana, Yuli, Amir Supriyanto, Sri Wahyu Suciyati, and Gurum Ahmad Pauzi. "Analisis Karakteristik Elektrik Onggok Singkong Fermentasi yang Diawetkan sebagai Pasta Bio-Baterai." Journal of Energy, Material, and Instrumentation Technology 1, no. 1 (May 31, 2020): 27–32. http://dx.doi.org/10.23960/jemit.v1i1.10.

Full text

Abstract:

Bio-battery is defined as an energy storage device where the energy source comes from organic compounds. The electrical characteristics of the bio-battery can be obtained using to copper (Cu) and zinc (Zn) electrode pairs. Cassava pulp is used as the electrolyte. Cassava pulp is being fermented for 48 hours, 96 hours, and 144 hours and added 4% formalin. The electrolyte cell consists of 20 cell batteries in series with each mass is ±30 grams. The electrical characteristics of fermented cassava pulp are measured with 4 watts LED load and without load. The results show that the highest voltage is 20.66 V which is obtained by 144 hours fermented cassava pulp. The electrical characteristics in this research tend to constant due to the addition of preservatives (formalin).

APA, Harvard, Vancouver, ISO, and other styles

20

TINAY, A. H. EL, P. L. BURENG, and E. A. E. YAS. "Hydrocyanic acid levels in fermented cassava." International Journal of Food Science & Technology 19, no. 2 (June 28, 2007): 197–202. http://dx.doi.org/10.1111/j.1365-2621.1984.tb00341.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

Enyenihi, G. E., A. C. Esiegwu, B. O. Esonu, M. C. Uchegbu, and A. B. I. Udedibie. "Gelatinization of fermented cassava tuber meal and its nutritive value for broilers." Nigerian Journal of Animal Production 40, no. 2 (December 28, 2020): 71–79. http://dx.doi.org/10.51791/njap.v40i2.1150.

Full text

Abstract:

The effect of fermentation of cassava tuber followed by its gelatinization was evaluated as a method of processing cassava for use as source of energy in broiler diets. Peeled and unpeeled cassava tubers were separately fermented in water for 4 days, dried in the sun and then milled to produce fermented peeled and unpeeled cassava tuber meals, respectively. The dusty meals were then gelatinized by mixing with water in pots seated over fire at the rate of 1kg of cassava tuber meal to one litre of water and stirred until they gelatinized into fufu. The gelatinized pastes were then taken bit by bit and flattened on polythene sheets and dried in the sun. The resultant fermented and gelatinized peeled and unpeeled cassava tuber cakes were then milled to produce fermented and gelatinized unpeeled cassava tuber meal (UFGC), a brownish-looking non-dusty product and fermented and gelatinized peeled cassava tuber meal (PFGC), an ash-looking non-dusty product. Three broiler diets were made such that diet 1 (control) contained maize as source of energy, while in diets 2 and 3, the maize in the control diet was completed replaced with UFGC and PFGC, respectively, both in the starter and finisher diets. One hundred and twenty (120) broiler chicks were divided into 3 groups of 40 birds each and each group assigned to one of the diets, using completely randomized design, and fed for 4 weeks with the starter diets and finisher diets for another 4 weeks. At the starter phase, the UFGC diets gained significantly (P < 0.05) less weight and consequently had poorer feed conversion ratio. There were no significant differences in feed intake (P < 0.05). At the finisher phase, the group on UFGC gained significantly (P < 0.05) more body weight. The groups on cassava diet tended to consume less feed and so had better feed conversion ratio. There were no differences (P > 0.05) in dressed weights and weights of internal organs but the group on PFGC diet accumulated significantly (P < 0.05) more abdominal fat.

APA, Harvard, Vancouver, ISO, and other styles

22

Supriyanto, Amir. "Analysis of Cassava Peel Paste as An Electrolyte of Electrical Energy Source." Journal of Technomaterials Physics 1, no. 1 (February 28, 2019): 15–21. http://dx.doi.org/10.32734/jotp.v1i1.828.

Full text

Abstract:

The electrical characteristics of cassava peel can be detected by using a pair of electrodes, Cu and Zn. Measurement of electrical characteristics is done when the cassava peel is given a 5 watt LED load and when the load is removed. Cassava peel are used in two different ways: fermented and non-fermented. The electrolyte cell used consisted of 20 cells, assembled in three different types: 20 series, 10 series with 2 parallel, and 5 series with 4 parallel. The volume of each cell's paste is 200 ml. The measurement results show that the 20 series circuit produces the greatest electrical voltage, but the electric current is small and the resistance is large. While the series with 20 cells and 5 series with 4 parallel obtained maximum power. The cassava peel which were fermented for 72 hours can increase the electrical power generated from the three types of circuits.

APA, Harvard, Vancouver, ISO, and other styles

23

Sugiharto, Sugiharto, Endang Widiastuti, Turrini Yudiarti, Hanny Indrat Wahyuni, and Tri Agus Sartono. "Improving the Nutritional Values of Cassava Pulp Through Supplementation of Selected Leaves Meal and Fermentation with Chrysonilia Crassa." ANIMAL PRODUCTION 23, no. 2 (July 27, 2021): 104–10. http://dx.doi.org/10.20884/1.jap.2021.23.2.49.

Full text

Abstract:

This study evaluated the impact of fermentation with Chrysonilia crassa on nutritional composition and antioxidative activity of the mixture of cassava pulp and selected leaves meal. Cassava pulp (60 g) was mixed thoroughly with 35 g leaves meal of either cassava, M. Oleifera, or L. leucocephala, and inoculated with Chrysonilia crassa starter (5 g). The mixture was aerobically incubated for 3 days at room temperature and analyzed for the proximate composition, gross energy, true protein, antioxidant activity, and amino acid content. The fermented products showed higher crude protein, ether extract, ash, and gross energy but lower fibre content than unfermented cassava pulp. Both leaves meal supplementation and fermentation increased the true protein content of cassava pulp. Superior antioxidant activities and higher amino acids were observed in the fermented products than raw cassava pulp. In conclusion, supplementation of leaves meal in conjunction with Chrysonilia crassa-fermentation improved the nutritional values and antioxidant potential of cassava pulp.

APA, Harvard, Vancouver, ISO, and other styles

24

Widyatmoko, Heru, Achmad Subagio, and Nurhayati Nurhayati. "Sifat-Sifat Fisikokimia Pati Ubi Kayu Terfermentasi Khamir Indigenus Tapai." Agritech 38, no. 2 (July 30, 2018): 140. http://dx.doi.org/10.22146/agritech.26323.

Full text

Abstract:

Tapai is a cassava food product fermented by yeast starter (“Ragi”). Among the amylolitic yeasts that had been isolated from the tapai were Candida guilliermondii, C. tropicalis, Trichosporon mucoides, and Saccharomycopsis fibuligera. The aim of this research was to characterize the physicochemical properties of fermented cassava starch by amylolytic yeasts of indigenus tapai i.e. C. guilliermondii, C. tropicalis, T. mucoides, and S. fibuligera. The process of fermentation of cassava starch was done by inoculating each pure isolate by 5% v / v (105 CFU / ml) into cassava starch suspension 50% b/v (100g starch into 200ml sterile distilled water). The incubation was carried out at 28 °C for 24 h, 48 h, and 72 h. The fermented cassava starch was dried at 50 °C for 24 h. Characterization of physicochemical properties of cassava starch included chemical properties (amylose content), paste properties (RVA), thermal properties (DSC), physical properties (SEM granule macrostructure) and functional groups (FT-IR) of unfermented (native) or fermented cassava starch. The results showed that during the fermentation process, the yeast was able to grow up to 7 log10 CFU/ml and the acidity decreased to pH 3,9. The amylose content of fermented cassava starch decreased to 11,22% from native starch amylose content (15,85%). The paste properties of fermented cassava starch increased at the value of trough viscosity, breakdown, final viscosity, and swelling power. The thermal properties of fermented cassava starch increased to 64,7-67 °C for the initial temperature value of gelatinization (To), 69,1-71,2 °C for gelatinization peak temperature (Tp), 73,9-75 °C for the final temperature of gelatinization (Tc), but decreased gelatinization enthalpy in the range of ΔH 4,84-6,38 J/g. The macrostructure of the longest fermented starch granules (72 hours)occurred liberation into irregular granular shapes. The profile of fermented cassava starch functional groups had a similarity with native cassava starch that had the highest absorption spectra at 3291,2 cm-1 peak (vibration of the O-H bonding group) and 2920 cm-1 peak (C-H group vibration). ABSTRAKTapai merupakan produk pangan ubi kayu yang terfermentasi oleh starter khamir (ragi). Di antara khamir amilolitik yang sudah diisolasi dari tapai yaitu Candida guilliermondii, C. tropicalis, Trichosporon mucoides, dan Saccharomycopsis fibuligera. Tujuan penelitian ini adalah melakukan karakterisasi sifat-sifat fisikokimia pati ubi kayu yang difermentasi oleh khamir amilolitik indigenus tapai yaitu C. guilliermondii, C. tropicalis, T. mucoides, dan S. fibuligera. Proses fermentasi pati ubi kayu dilakukan dengan menginokulasikan masing-masing isolat murni sebanyak 5% v/v (105 CFU/ml) ke dalam suspensi pati ubi kayu 50% b/v (100g pati ke dalam 200ml akuades steril). Selanjutnya dilakukan inkubasi pada suhu 28 °C selama 24, 48, dan 72 jam. Pati ubi kayu terfermentasi dikeringkan pada suhu 50 oC selama 24 jam. Karakterisasi sifat-sifat fisikokimia pati ubi kayu meliputi sifat kimia (kadar amilosa), sifat pasta (RVA), sifat termal (DSC), sifat fisik (makrostruktur granula SEM) dan gugus fungsi (FT-IR) pati ubi kayu alami maupun pati ubi kayu terfermentasi. Hasil penelitian menunjukkan bahwa selama proses fermentasi, khamir mampu tumbuh hingga mencapai 7 log10 CFU/ml dan derajat keasaman mengalami penurunan mencapai pH 3,9. Kadar amilosa pati ubi kayu terfermentasi mengalami penurunan menjadi 11,22% dari kadar amilosa pati alami (15,85%). Sifat pasta pati ubi kayu terfermentasi khamir mengalami peningkatan pada nilai viskositas trough, breakdown, viskositas akhir, dan daya kembang. Sifat termal pati ubi kayu terfermentasi menglamai peningkatan menjadi 64,7-67 °C untuk nilai suhu awal gelatinisasi (To), 69,1-71,2 °C untuk suhu puncak gelatinisasi (Tp), 73,9-75 °C untuk suhu akhir gelatinisasi (Tc), tetapi mengalami penurunan entalpi gelatinisasi pada kisaran ∆H 4,84-6,38 J/g. Makrostruktur granula pati yang terfermentasi paling lama (72 jam) mengalami liberasi dengan bentuk granula yang tidak beraturan. Profil gugus fungsi pati ubi kayu terfermentasi oleh khamir memiliki kemiripan dengan pati ubi kayu alami yaitu memiliki spektra penyerapan tertinggi pada puncak 3291,2 cm-1 (getaran gugus ikatan O-H) dan puncak 2920 cm-1 (getaran gugus C-H).

APA, Harvard, Vancouver, ISO, and other styles

25

Yunicho, Yunicho, Baharuddin Sunu, and Tahniar Tahniar. "Kemampuan Atraktan (Fermentasi Singkong dan Air Rendaman Udang Laut) pada Perangkap Nyamuk dalam Pengendalian Nyamuk." Lontara 1, no. 2 (December 7, 2020): 117–24. http://dx.doi.org/10.53861/lontarariset.v1i2.79.

Full text

Abstract:

Mosquitoes are insects that act as vectors of disease. Some of the diseases caused by mosquitoes are Dengue Hemorrhagic Fever (DHF), filariasis, Malaria, Chikungunya and Encephalitis. Cases of mosquito-borne diseases are always increasing and can cause death. The purpose of this study was to determine the ability of attractant (fermented cassava and sea shrimp immersion) in mosquito traps in controlling mosquitoes. The research method used a quasi-experimental method. This research was conducted in Buhung Bundang Village, Bontotiro District, Bulukumba Regency. The results showed that the addition of attractants had the ability to attract mosquitoes to land on the traps. Of the two attractants used, fermented cassava was the most preferred attractant for mosquitoes compared to shrimp immersion attractant. The number of mosquitoes caught in all mosquito traps was 62. The number of mosquitoes in the cassava fermentation attractant was 36, while the shrimp immersion attractant was 26. The conclusion of this study shows that mosquito traps with the addition of attractants from fermented cassava and sea shrimp immersion can be used in mosquito control.

APA, Harvard, Vancouver, ISO, and other styles

26

Adeyemi, O. A., and D. Eruvbetine. "Nutritional evaluation of cassava root meal fermented with rumen filtrate in rats." Nigerian Journal of Animal Production 37, no. 2 (January 3, 2021): 207–17. http://dx.doi.org/10.51791/njap.v37i2.1368.

Full text

Abstract:

The study reported herein evaluates with rats the nutritional quality of cassava root meal (CRM) fermented with rumen filtrate using caged layer waste (CLW), pig excreta (PE) and a 1:1 mix of CLW and PE respectively as sources of nitrogen. Some safety aspects regarding possible feed use were also investigated. Wistar rats were fed five purified diets viz; a basal diet (nitrogen free), a reference diet that contained casein and three test diets made of the enhanced CRM. Dietary treatments significantly influenced performance, biological indices and blood parameters (P<0.05). The performances of rats on the enhanced cassava diets were inferior 10 that of rats on casein diet. The level of serum urea and thiocyanate were significantly elevated for rats on the cassava root-based diets compared to the casein diet. Among the enhanced cassava test protein, Protein Efficiency Ratio (PER) values of 0.88, 0.57 and 0.62; Net Protein Ratio (NPR) values of 0.27, -0.15 and -0.03 and Biological Value (BV) of 55.04, 39.96 and 52.27 were obtained respectively for cassava enhanced with caged layer waste (CCLW), cassava enhanced with pig excreta (CPE) and cassava with 1.1 mix of caged layer waste and pig excreta (CCLPE). The result obtained from rats on CCLW was significantly better than the other enhanced cassava products.

APA, Harvard, Vancouver, ISO, and other styles

27

Xie, Li, Hui Liu, Yin-guang Chen, and Qi Zhou. "pH-adjustment strategy for volatile fatty acid production from high-strength wastewater for biological nutrient removal." Water Science and Technology 69, no. 10 (March 6, 2014): 2043–51. http://dx.doi.org/10.2166/wst.2014.120.

Full text

Abstract:

Volatile fatty acid (VFA) production from three types of high-strength organic wastewater (cassava thin stillage, starch wastewater and yellow-wine processing wastewater) were compared. The results showed that cassava thin stillage was the most suitable substrate, based on its high specific VFA production (0.68 g chemical oxygen demand (COD)/g initial soluble chemical oxygen demand (SCOD)) and yield (0.72 g COD/g SCOD) as well as low nutrient content in the substrate and fermented liquid. The acid fermented cassava thin stillage was evaluated and compared with sodium acetate in a sequencing batch reactor system. Total nitrogen removal efficiency was higher with fermented cassava thin stillage than with the sodium acetate. The effects of pH and a pH-adjustment strategy on VFA production and composition were determined using cassava thin stillage. At an initial pH range of 7–11, a relatively high VFA concentration of about 9 g COD/L was obtained. The specific VFA production (g COD/g initial SCOD) increased from 0.27 to 0.47 to 0.67 at pH 8 and from 0.26 to 0.68 to 0.81 at pH 9 (initial pH, interval pH, and constant pH adjustment, respectively). The dominant VFA species changed significantly with the increasing frequency of the pH adjustment. Further studies will examine the metabolic pathways responsible for VFA composition.

APA, Harvard, Vancouver, ISO, and other styles

28

Eyinla, Toluwalope, Rasaki Sanusi, Emmanuel Alamu, and Busie Maziya-Dixon. "Variations of β-carotene retention in a staple produced from yellow fleshed cassava roots through different drying methods." Functional Foods in Health and Disease 8, no. 7 (July 31, 2018): 372. http://dx.doi.org/10.31989/ffhd.v8i7.524.

Full text

Abstract:

Background: New yellow cassava fresh roots biofortified with β-carotene are becoming popular in Sub-Saharan Africa in the making of traditional products for households. However, β- carotene is susceptible to rapid depletion during processing. Therefore, we investigated the impact of using different drying methods in processing these fresh Cassava roots.Methods: We processed four newly released yellow fleshed cassava varieties (01/1371, 07/593, 07/539, and 07/0220) into fermented cassava chips, flour, and corresponding dough with sun, oven, and flash drying methods respectively. The β-carotene contents were analyzed using High Performance Liquid Chromatography (HPLC). Percentage true retention (%TR) was computed.Results: The results demonstrated that %TR in chips (13.7%), flour (11.7%), and dough (5.48%) from sun drying method had the highest level of β-carotene retention compared to oven (11.3%, 7.30%, and 3.47%) and flash (8.8%, 3.33%, and 1.24%) drying methods. The duration, intensity of heat used for drying, and variety had a significant effect on β-carotene retention. Variety 07/0220 with the highest β-carotene concentration (7.81±0.13µ/g) in the fresh roots did not necessarily have the highest concentration after processing. These results suggest that β-carotene retention is not only variety specific but also depends on the method of processing. Conclusions: These results will support ongoing breeding efforts aimed at increasing pro-vitamin A content in Cassava. The information may also be significant to solutions considering fermented cassava flour and dough in Vitamin A deficient populations.Keywords: Cassava, drying, fermented flour, carotenoids, retention, Lafun

APA, Harvard, Vancouver, ISO, and other styles

29

Sukweenadhi, Johan. "Pengolahan Produk Pangan Berbasis Ketela dan Minuman Sehat Fermentasi Sebagai Langkah Meningkatkan Nilai Produk Lokal di Desa Seloliman, Kecamatan Trawas, Kabupaten Mojokerto." JPM17: Jurnal Pengabdian Masyarakat 4, no. 2 (October 8, 2019): 74–81. http://dx.doi.org/10.30996/jpm17.v4i2.1976.

Full text

Abstract:

AbstractÂ Cassava and sweet potato are the main commodity plants in Seloliman. So far, the farmer there directly sell it after harvesting process. However, in case the sales are not much and many quantities of cassava or sweet potato remains, it become tainted which can reduce its quality or ever become waste. Less of knowledge about post harvesting process of that plant makes people less concerned about the potential of its processed product. With the knowledge sharing and workshop of cassava and sweet potato post harvesting process, the society will have insight and knowledge how to process their excess cassava become more valuable food products. Other utilization of healthy fermented drink from microbe symbiont like kefir and kombucha, which use the local flowers or fruits, can be done to boost the local beverage products in Seloliman. Both ways can be one of the steps to empower the Seloliman society to brand their unique products in the future.Keywords: cassava, post-harvest, healthy fermented drink, kefir, kombucha

APA, Harvard, Vancouver, ISO, and other styles

30

Suwandyastuti, S. N. O., and Efka Aris Rimbawanto. "Pemanfaatan Limbah Berserat Dalam Konsentrat Untuk Sapi Jantan Umur Satu Tahun." Jurnal Agripet 11, no. 1 (April 1, 2011): 1–4. http://dx.doi.org/10.17969/agripet.v11i1.390.

Full text

Abstract:

The utilization of fibrous waste in concentrate for yearling male cattleABSTRACT. A series of experiment had been conducted to improved the quality of rice straw, rice bran and cassava solid waste through biological pretreatment using several species of microbes. Based on the digestibility and the fermentation product, indicated that 30 percent of rice straw, 35 percent of rice bran and 35 percent of cassava solid waste was the optimal ratio for concentrate formulated. The present experiment was carried out by experimental method with Completely Randomized Design, on twelve yearling male cattle of Ongole grade. The treatment tested were 3 physical form of the concentrate : (1) unfermented mesh; (2) fermented mesh and (3) fermented pellet. The variables measured were : energy and protein digestibility, rumen fermentation product, nitrogen balance and daily body weight gain. The digestion and balance trial were carried out by the Total Collection Method. The analysis of covariance shown, that there were significantly effects of the treatment tested whether upon the protein and energy digestibility, the nitrogen balance (P0.01), nitrogen ammonia production and daily body weight gain (P0.05), but there was no significantly effect on the Total Volatile Fatty Acid and the proportion of the individual VFA (P0.05). Based on the all variables measured, it was indicated that fermented pellet was the best concentrate (composed by 30% of fermented rice straw, 35% of fermented rice brand and 35% of fermented cassava solid waste).

APA, Harvard, Vancouver, ISO, and other styles

31

Ilhamsah, Ilhamsah, Muhtarudin Muhtarudin, Agung Kusuma Wijaya, and Liman Liman. "PENGARUH PERLAKUAN AMONIASI DAN FERMENTASI KULIT SINGKONG TERHADAP NILAI KECERNAAN PROTEIN KASAR DAN SERAT KASAR PADA DOMBA EKOR TIPIS JANTAN." Jurnal Riset dan Inovasi Peternakan (Journal of Research and Innovation of Animals) 4, no. 2 (August 26, 2020): 115–18. http://dx.doi.org/10.23960/jrip.2020.4.2.115-118.

Full text

Abstract:

This study aimed to determine the effect of ammoniation and fermentation of cassava peel on the digestibility of crude protein and crude fiber and the best effect of ammoniation or fermentation on the digestibility of crude protein and crude fiber in thin-tail sheep. This research was conducted in April-August 2019 in the sheepfold of Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The research used 9 male thin-tail sheep, feedstuff, and sheepfold with 9 pens and feed bunk. This study used a Completely Randomized Design (CRD) consisted of 3 replications and 3 treatments. The treatments given were R0 (basal ration + 15% cassava peel), R1 (basal ration + 15% fermented cassava peel) and R2 (basal ration + 15% ammoniated cassava peel). Data were analyzed with analysis of variance and continued with Least Significant Difference Test (LSD) at 5% and or 1% significant level. The results showed that the effect of ammoniation and fermentation treatment of cassava peel had no significant effect (P> 0.05) on crude protein digestibility and crude fiber digestibility. Keywords: Thin-tail sheep, Crude protein, Crude fiber, Ammoniated and fermented cassava peel, digestibility

APA, Harvard, Vancouver, ISO, and other styles

32

Eko Trapsilo, Priyandaru Agung, Anik Martinah Hariati, and Titik Dwi Sulistiati. "The Difference in Lactobacillus plantarum Density on the Fermentation Process of Cassava Leaves (Manihot utillisima) as Substance for Plant-Based Protein." Jurnal Ilmiah Perikanan dan Kelautan 12, no. 2 (September 30, 2020): 324. http://dx.doi.org/10.20473/jipk.v12i2.22183.

Full text

Abstract:

HighlightCassava leaves (Manihot utillisima) identification and analysisObserving the content of anti-nutritional cyanide (HCN) in cassava leavesOrganoleptic testing in the fermentation process of Lactobacillus plantarum bacteria against cassava leaves (Manihot utilissima)Knowing the nutritional content of cassava leaves, after fermentation process that use the different Lactobacillus plantarum bacteriaKnowing the nutritional content of fermented cassava leaves (Manihot utilissima)AbstractCassava leaves (M. utilissima) are well used as a staple ingredient for feeding livestock mainly for high nutrient content especially protein which is 27%. The main problem in the use of cassava leaves as fish feed ingredients is its high fiber content, making it difficult to be digest by fish. The main purpose of this research was that fermented cassava leaves by using L. plantarum could increase its protein content. This research was conducted by adding the different concentrations of L. plantarum which were 0 cell/ml, 1012 cells/ml, and 1013 cells/ml, 1014 cells/ml, and repeated three times. The result showed that L. plantarum with the concentration of 1014 cells/ml provides the best results overall in increasing protein content by 35.8% and physical characteristic test including scent, texture, hypha quantity, and water vapor provides the best result

APA, Harvard, Vancouver, ISO, and other styles

33

Nasiu, Firman, Wa Laili Salido, Andi Murlina Tasse, Syamsuddin Syamsuddin, Hairil A. Hadini, and Amiluddin Indi. "Evaluasi Kecernaan In Vitro Bahan Kering dan Bahan Organik Kulit Singkong Fermentasi Sebagai Bahan Pakan Ternak." Jurnal Ilmu dan Teknologi Peternakan Tropis 7, no. 2 (June 4, 2020): 127. http://dx.doi.org/10.33772/jitro.v7i2.11482.

Full text

Abstract:

ABSTRAKPenelitian ini bertujuan untuk melakukan evaluasi kecernaan in vitro bahan kering dan bahan organik kulit singkong yang difermentasi menggunakan jamur Aspergillus niger dan EM-4 sehingga dapat memberikan informasi tambahan mengenai kualitas kulit siongkong yang difermentasi maupun tanpa fermentasi. Rancangan penelitian yang digunakan adalah rancangan acak lengkap (RAL) yang terdiri atas 4 perlakuan dan 4 ulangan. Perlakuan yang diberikan terhadap kulit singkong adalah P1 (tanpa fermentasi), P2 (fermentasi dengan Aspergillus niger), P3 (fermentasi dengan EM-4), P4 (fermentasi dengan kombinasi A. niger dan EM-4). Evaluasi kecernaan in vitro ini dilakukan dengan menggunakan metode Tilley and Terry. Hasil penelitian menunjukkan bahwa penambahan jamur A. niger dan EM-4 dalam proses fermentasi kulit singkong dapat meningkatkan kecernaan bahan kering dan bahan kering kulit singkong secara signifikan dimana hasil terbaik diperoleh pada penambahan kombinas A. niger dan EM-4.Kata kunci: Aspergillus niger, bahan kering, bahan organik, EM-4, kecernaan in vitroABSTRACTThe aim of this study was to evaluate the in vitro digestibility of dry matter and organic matter of fermented cassava peel using Aspergillus niger and EM-4 inoculant to provide additional information about the quality of fermented and unfermented cassava peel. The study design used was a completely randomized design (CRD) consisting of 4 treatments and 4 replications. The treatments were P1 (without fermentation), P2 (fermented with Aspergillus niger), P3 (fermented with EM-4), P4 (fermented with a combination of A. niger and EM-4). This in vitro digestibility evaluation was conducted by using the Tilley and Terry method. The results showed that the addition of A. niger fungi and EM-4 in the fermentation process of cassava peel could significantly improve the digestibility of dry matter and dry matter of cassava peel where the best results were obtained on the addition of A. niger and EM-4 combinations.Keywords: Aspergillus niger, dry matter, EM-4, in vitro digestibility, organic matter

APA, Harvard, Vancouver, ISO, and other styles

34

Kolapo, Adelodun Lawrence, Raoofat Olamide Salami, Ismail Onajobi, Flora Emilia Oluwafemi, Abosede Oyeyemi Fawole, and Olufunmilayo Ebunoluwa Adejumo. "Detoxification and nutritional enrichment of cassava waste pulp using Rhizopus oligosporus and Aspergillus niger." Annals of the University Dunarea de Jos of Galati. Fascicle VI - Food Technology 45, no. 1 (February 2, 2021): 52–68. http://dx.doi.org/10.35219/foodtechnology.2021.1.04.

Full text

Abstract:

The present study evaluated the detoxification and nutritional enrichment potentials of the fermented cassava waste pulp obtained through different processing methods of sweet (S) and bitter (B) cassava varieties by fermentation with Rhizopus oligosporus and Aspergillus niger. Four batches [two with both bark and cortex of the tuber removed (S- and B-), two with bark only removed (S+ and B+)] of cassava waste pulp (CWP) were produced from each of S and B varieties. CWP from the four treatments were then subjected to Rhizopus oligosporus, Aspergillus niger, and natural fermentation. Cyanide (mg HCN/kg), phytate (mg/100g), tannin (mg/100g), pH, crude protein (N X6.25) (%), ash (%), Fe, P, K and Ca (mg/100g) content of the unfermented and fermented CWP were determined using standard procedures. The range of the reduction (%) in cyanide content for Rhizopus oligosporus fermented CWP (RCWP), Aspergillus niger fermented CWP (ACWP), and naturally fermented CWP (NCWP) were 86.24 – 91.95, 79.68 – 84.34 and 72.96 – 78.58 while those for phytate were 58.82 – 71.20, 29.98 – 39.26 and 36.16 – 40.32 respectively. Fermentation had no significant (p>0.05) effect on the tannin content while the pH range of NCWP, RCWP and ACWP were 7.20 – 7.50, 5.41 – 6.40, and 3.83 – 4.21, respectively. The range of the increase (%) in the protein content for NCWP, RCWP, and ACWP was 346 – 375 , 671 – 728 and 508 – 542 while those of the ash content were 7.16 – 7.91, 6.72 – 6.84, and 5.42 – 5.63 respectively. Of all the examined minerals, only calcium increased by 5.68 – 26.89, 49.96 - 70.43, and 59.71 – 98.87 % in NCWP, RCWP, and ACWP respectively. Results from the present study are indicating that controlled fermentation offers greater benefit over natural fermentation and that the cassava variety and not the peeling method will determine the extent of detoxification and nutrient enrichment.

APA, Harvard, Vancouver, ISO, and other styles

35

Lestari, Dianika, Yessica Liandro, Elvina Ang, and M. T. A. Penia Kresnowati. "Shelf-life Evaluation of Packaged Fermented Cassava Flour." Journal of Engineering and Technological Sciences 51, no. 1 (February 28, 2019): 64. http://dx.doi.org/10.5614/j.eng.technol.sci.2019.51.1.5.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Dias, Alvaro Renato Guerra, Elessandra da Rosa Zavareze, Elizabete Helbig, Fernanda Aline de Moura, Carolina Galarza Vargas, and Cesar Francisco Ciacco. "Oxidation of fermented cassava starch using hydrogen peroxide." Carbohydrate Polymers 86, no. 1 (August 2011): 185–91. http://dx.doi.org/10.1016/j.carbpol.2011.04.026.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Tsav-wua, J. A., C. U. Inyang, and M. A. Akpapunam. "Microbiological quality of fermented cassava flour ‘kpor umilin’." International Journal of Food Sciences and Nutrition 55, no. 4 (June 2004): 317–24. http://dx.doi.org/10.1080/09637480410001225238.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

John, Rojan P., K. Madhavan Nampoothiri, and Ashok Pandey. "L(+)-Lactic acid recovery from cassava bagasse based fermented medium using anion exchange resins." Brazilian Archives of Biology and Technology 51, no. 6 (December 2008): 1241–48. http://dx.doi.org/10.1590/s1516-89132008000600020.

Full text

Abstract:

The properties of the ion exchange resins, Amberlite IRA 402, a strong anion exchange resin and IRA 67, a weak anion exchange resin were determined to evaluate their comparative suitability for lactic acid recovery from fermented cassava bagasse. Data on binding capacities and recovery proved that weak base resin in chloride form was the most favourable ones for lactic acid recovery from aqueous solutions and fermentation media. Fermented media obtained through simultaneous saccharification and fermentation of cassava bagasse starch hydrolysate based medium were used for lactic acid recovery study using weak base resin column. Amberlite IRA 67 had much more efficiency than Amberlite IRA 402 to recover lactic acid. Like in other reports, due to the presence of nutrients and ions other than lactate, the binding capacity was slightly lesser while using fermented media (~93%) instead of aqueous lactic acid solutions (~98%).

APA, Harvard, Vancouver, ISO, and other styles

39

Davidson, G. I., H. N. Ene-Obong, and C. E. Chinma. "Variations in Nutrients Composition of Most Commonly Consumed Cassava (Manihot esculenta) Mixed Dishes in South-Eastern Nigeria." Journal of Food Quality 2017 (2017): 1–15. http://dx.doi.org/10.1155/2017/6390592.

Full text

Abstract:

Variations in nutrient composition of most commonly consumed cassava (Manihot esculenta) mixed dishes in South-eastern Nigeria were determined. Four communities were randomly selected from each of the five states in the South-east. Focus group discussions (FGD) were conducted in each of the communities to determine commonly consumed foods and variations in recipes. 24-Hour dietary recall was conducted using 50 randomly selected households in those communities. Recipes collected during the FGD were standardized, prepared, and chemically analysed using standard methods. Data were analysed using descriptive statistics. Cassava-based dishes were the most commonly consumed in South-eastern Nigeria. Ninety-two percent of the study population ate cassava either in form of “fufu” (fermented cassava meal)/garri (fermented and roasted cassava meal) with soup or as “abacha” (tapioca salad). Commonly consumed soups were melon (Citrullus vulgaris) seeds, “ora” (Pterocarpus soyauxii), and vegetable soups. Seven melon seed, six “ora,” and four vegetable soups and five “abacha” variations were identified. Except for vegetable soup, coefficient of variation for moisture was <10%, while large variations (19–71%) were observed for energy and nutrients. These variations in cassava-based dishes need to be reflected in the country-specific food composition database to enable nutrient intake assessment or provision of dietary guidance using such food composition database as a reference material to be more effective.

APA, Harvard, Vancouver, ISO, and other styles

40

Olorunnisomo, O. A. "Utilization of raw, cooked or fermented cassava-urea meal in a total diet for growing ewe-lambs." Nigerian Journal of Animal Production 37, no. 2 (January 3, 2021): 237–46. http://dx.doi.org/10.51791/njap.v37i2.2042.

Full text

Abstract:

The nutritive value of cassava meal (CM), raw cassava-urea meal (RCU), cooked cassava-urea meal (CCU), and fermented cassava-urea meal (ECU) mixed with other ingredients were evaluated in this study using West African dwarf sheep. Twenty ewe-lambs (6 months old) and twelve ewes (12 months old) were respectively used for growth and metabolic investigations. Dry matter (DM) intake was 2,1 3, 3.25, 3.20 and 3.35 % BW; growth rate 48.3, 67.5, 86.9 and 88.3 g/day; and feed conversion ratio (FC7R) was 8.76, 7.54, 6.49 and 6.52 for CM, RCU, CCU and ECU respectively. DM digestibility was 58.5, 68.4, 73.3 and 72.5 % while nitrogen retention Was 40.5, 30,9, 46.3 and 45.4 % for CM, RCU, CCU and FCU respectively. Nutrient utilization and growth of ewe-lambs fed cassava-based diets improved with addition of urea to cassava meal. Cooking or fermentation further improved nutritive value and feed conversion ratio of cassava-urea meal. Since fermentation requires less labour and energy costs than cooking, it may be the preferred option for processing cassava-urea mixtures for ruminant feeds by resource-poor farmers in Nigeria.

APA, Harvard, Vancouver, ISO, and other styles

41

Eniolorunda, OO, HA Awojobi, AF Aluko, and BS Olufemi. "Growth response, nutrient digestibility and physical body measurements of Grasscutter (Thryonomys swinderianus) fed whole cassava (Manihot esculenta) root meal fortified with selected fermented protein sources." Journal of the Bangladesh Agricultural University 16, no. 2 (August 23, 2018): 254–59. http://dx.doi.org/10.3329/jbau.v16i2.37979.

Full text

Abstract:

Grasscutter serves as a major tool for improved household income generation, nutrition and bio-diversity in Nigeria. It provides a quick turnover, foreign exchange earner and reduce unemployment rate of the country.In order to assess the feeding values of concentrates used as supplement, studies were conducted in captivity to evaluate the performance of Grasscutter (Thryonomys swinderianus) using 20 growing Grasscutters comprising 16 females and 4 males who were balanced for weight and grouped into four treatments. Inclusion of whole cassava meal that was incorporated at 80% of the total bulk acted as the control(T0) while 10% of whole cassava root meal was replaced by fermented soybean meal in (T1), fermented locust bean meal in (T2) and fermented melon seed meal in (T3) respectively were considered as experimental using a complete randomized design. Elephant grass (Pennisetum purpureum) was used as the basal diet and water were given ad libitum. There were significant difference in the final body weight gains (P<0.05) between treatments. The mean final body weights were 1175.0 ±302.01, 1266.7±302.01, 1215±302.01 and 1143.0±302.01g for animals on T0, T1, T2 and T3 respectively. The corresponding mean for final body weight gains were found to be 481±209.55, 536.7±209.55, 507±209.55 and 407±209.55g for T0, T1, T2 and T3 respectively. There were significant differences (P<0.05) in the trunk length in T1 over T2, T0 and T3 and were recorded at the level of4.78±0.19, 4.56 ±0.18, 4.55 ± 0.18 and 4.12 ± 0.16 respectively. The nutrient digestibility of CP, EE, NFE, ADF and ADL were significantly different (P<0.05). The whole cassava root that was combined with fermented soybean meal supported a highest growth rate than those of other treatments. It was therefore concluded that fermented soybean meal may be used as an ideal diet for sustainable Grasscutter production when whole cassava root is combined with this ingredient.J. Bangladesh Agril. Univ. 16(2): 254-259, August 2018

APA, Harvard, Vancouver, ISO, and other styles

42

Ze, Nardis, Sylvain Kamdem, Hélène Agnia, Fabrice Mengo, and Jean Ngang. "Assessment of Cassava (Manihot esculenta Crantz) Fermentation and Detoxification Using Previously Cassava-fermented Chips." British Journal of Applied Science & Technology 13, no. 3 (January 10, 2016): 1–10. http://dx.doi.org/10.9734/bjast/2016/22262.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Alfiah, Mutiara Nur, Sri Hartini, and Margareta Novian Cahyanti. "MATHEMATICAL MODELS AND THERMODYNAMIC PROPERTIES OF MOISTURE SORPTION ISOTHERMS OF FERMENTED CASSAVA FLOUR BY RED YEAST RICE." ALCHEMY Jurnal Penelitian Kimia 13, no. 1 (April 8, 2017): 29. http://dx.doi.org/10.20961/alchemy.13.1.4326.29-40.

Full text

Abstract:

This research aims to determine moisture sorption isotherm curves, moisture sorption isotherm models and thermodynamic properties of fermented cassava flour by red yeast rice. The moisture sorption isotherm model used are Guggenheim Anderson deBoer (GAB), Brunauer Emmet Teller (BET) and Caurie. Meanwhile, the test of modelling accuray by Mean Relative Deviation (MRD) and Root Mean Square Error (RMSE). The thermodynamic properties, i.e., enthalpy and entropy were calculated by Clausius - Clapeyron equation. The result shows that the moisture sorption isotherm curve on fermented cassava flour in a sigmoid form (type II). The GAB model is the best model for moisture sorption isotherm of fermented cassava flour by red yeast rice. The MRD and RMSE values at 30˚C, 35˚C and 40˚C are 3.12%, 2.71%, 3.81%, and 1.01, 0.35, 0.42, respectively. The monolayer moisture content at 30˚C, 35˚C and 40˚C are 6.61%, 6.27% and 6.91%, based on GAB model. Meanwhile, when the BET model was used, the monolayer moisture content are 4.92%, 4.86% and 5.19%, while by Caurie model are 6.37%, 6.18% and 5.30%, at 30˚C, 35˚C and 40˚C, respectively. The enthalpy and entropy of water sorption process were decreased when moisture content increased.

APA, Harvard, Vancouver, ISO, and other styles

44

Alfiah, Mutiara Nur, Sri Hartini, and Margareta Novian Cahyanti. "MATHEMATICAL MODELS AND THERMODYNAMIC PROPERTIES OF MOISTURE SORPTION ISOTHERMS OF FERMENTED CASSAVA FLOUR BY RED YEAST RICE." ALCHEMY Jurnal Penelitian Kimia 13, no. 1 (April 8, 2017): 29. http://dx.doi.org/10.20961/alchemy.v13i1.4326.

Full text

Abstract:

This research aims to determine moisture sorption isotherm curves, moisture sorption isotherm models and thermodynamic properties of fermented cassava flour by red yeast rice. The moisture sorption isotherm model used are Guggenheim Anderson deBoer (GAB), Brunauer Emmet Teller (BET) and Caurie. Meanwhile, the test of modelling accuray by Mean Relative Deviation (MRD) and Root Mean Square Error (RMSE). The thermodynamic properties, i.e., enthalpy and entropy were calculated by Clausius - Clapeyron equation. The result shows that the moisture sorption isotherm curve on fermented cassava flour in a sigmoid form (type II). The GAB model is the best model for moisture sorption isotherm of fermented cassava flour by red yeast rice. The MRD and RMSE values at 30˚C, 35˚C and 40˚C are 3.12%, 2.71%, 3.81%, and 1.01, 0.35, 0.42, respectively. The monolayer moisture content at 30˚C, 35˚C and 40˚C are 6.61%, 6.27% and 6.91%, based on GAB model. Meanwhile, when the BET model was used, the monolayer moisture content are 4.92%, 4.86% and 5.19%, while by Caurie model are 6.37%, 6.18% and 5.30%, at 30˚C, 35˚C and 40˚C, respectively. The enthalpy and entropy of water sorption process were decreased when moisture content increased.

APA, Harvard, Vancouver, ISO, and other styles

45

Olayemi, W. A., I. A. Rabiu, A. O. Oso, O. A. Akapo, and A. M. Bamgbose. "Assessment of the nutritive value of fermented cassava root leaf meal as a reflect on blood profile of ducks." Nigerian Journal of Animal Production 47, no. 3 (December 17, 2020): 194–201. http://dx.doi.org/10.51791/njap.v47i3.155.

Full text

Abstract:

Due to scarcity and high cost of conventional feedstuffs, there is a renewed interest in the use of non-conventional cheap and easily available feedstuffs on ducks feeding. This study was conducted to evaluate health status of ducks fed fermented cassava root-leaf meal blend as a replacement for maize. One hundred and fifty, one day- old unsexed Mallard ducklings were used for the experiment. Ducklings were randomly distributed into 5 groups of 30 ducklings per treatment. Each treatment was further subdivided into 3 replicates with 10 ducklings per replicate in a completely randomized design (CRD). The study is made up of 5 dietary treatments consisting of the control (Treatment 1), fermented cassava root-leaf blend used to replace maize at 25% (Treatment 2), 50% (Treatment 3), 75% (Treatment 4) and 100% (Treatment 5) levels respectively. The packed cell volume (26.50-38.33%) and haemoglobin (9.35-14.07g/dl) levels increased as Fermented cassava root-leaf meal (FCRLM) inclusion increased in the diet (0-75%). Uric acid values decreased (5.30-4,27mg/dl) as well as cholesterol values (91.70-56.70mg/dl) as level of (FCRLM) increased in diet. The results obtained showed that FCRLM at (300:1000 ratio) of leaf to root could replace maize at 50% inclusion level without any detrimental effects on health status of ducks.

APA, Harvard, Vancouver, ISO, and other styles

46

Numfor, Festus A., and L. Noubi. "Effect of Full-Fat Soya Bean Flour on the Quality and Acceptabiiity of Fermented Cassava Flour." Food and Nutrition Bulletin 16, no. 3 (September 1995): 1–5. http://dx.doi.org/10.1177/156482659501600309.

Full text

Abstract:

In an attempt to improve the nutritional value of fermented cassava flour, studies were carried out to determine the effect of the addition of full-fat soya bean flour on its quality and acceptability. The results showed that protein, total lipids, phosphorus, iron, ash content, and gross energy increased with increased proportion of soya bean flour. The viscosity of gels of the composite flour decreased with decreased proportion of cassava flour. At a 10% level of substitution of cassava with full-fat soya bean flour, there was no noticeable difference in the organoleptic qualities of the composite product and that obtained from pure cassava flour alone. At this level, the protein content was about 7%. Eighty-four percent of participants rated the product good to excellent in an acceptability test of fufu (a dough made from cassava flour) made from 10% soyasubstituted flour in west and east provinces of Cameroon.

APA, Harvard, Vancouver, ISO, and other styles

47

Freire, Ana L., Sonia Zapata, Juan Mosquera, Maria Lorena Mejia, and Gabriel Trueba. "Bacteria associated with human saliva are major microbial components of Ecuadorian indigenous beers (chicha)." PeerJ 4 (April 28, 2016): e1962. http://dx.doi.org/10.7717/peerj.1962.

Full text

Abstract:

Indigenous beers (chicha) are part of the indigenous culture in Ecuador. The fermentation process of these beers probably relies on microorganisms from fermented substrates, environment and human microbiota. We analyzed the microbiota of artisanal beers (including a type of beer produced after chewing boiled cassava) using bacterial culture and 16S ribosomal RNA (rRNA) gene-based tag-encoded FLX amplicon pyrosequencing (bTEFAP). Surprisingly, we found thatStreptococcus salivariusandStreptococcus mutans(part of the human oral microbiota) were among the most abundant bacteria in chewed cassava and in non-chewed cassava beers. We also demonstrated thatS. salivariusandS. mutans(isolated from these beers) could proliferate in cassava mush.Lactobacillussp. was predominantly present in most types of Ecuadorianchicha.

APA, Harvard, Vancouver, ISO, and other styles

48

Numfor, Festus A., William M. Walter, and Steven J. Schwartz. "Emulsifiers affect the texture of pastes made from fermented and non‐fermented cassava flours †." International Journal of Food Science & Technology 33, no. 5 (October 1998): 455–60. http://dx.doi.org/10.1046/j.1365-2621.1998.00194.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

49

Omobolanle Omowunmi Olorode and Sunday Samuel Sobowale. "Evaluation of qualities of extruded snacks from yellow cassava flour substituted with processed sesame seed’s flour." World Journal of Advanced Research and Reviews 10, no. 1 (April 30, 2021): 074–86. http://dx.doi.org/10.30574/wjarr.2021.10.1.0134.

Full text

Abstract:

Advocacy on the utilization of locally grown crops keeps increasing. This study was however carried out to evaluate the qualities of extruded snacks from blends of yellow cassava and sesame seeds flour. The yellow fleshed cassava roots and sesame seeds (germinated and fermented) were dried, milled and sieved prior to further analysis. Flour of each of the processed sesame seed was blended with yellow cassava flour at substitution levels of 0, 15 and 30%. Functional and anti-nutritional analyses were carried out on the flour blends. The flour blends were mixed thoroughly to produce extruded snacks in a single screw extruder before frying in a deep fryer. Anti-nutrient, proximate and sensory evaluations were carried out on the extruded snacks. There was considerable increase in the functional and proximate compositions with an increase in sesame seed flour incorporation most especially samples with 30% fermented sesame seeds flours, but with a considerably low anti-nutrient in the extrudates. Extruded samples with 30% Fermented sesame seed flour also had the highest (7.20) rating with regards to the overall acceptability closely followed by extruded snacks from 100% yellow cassava flour (7.05) and samples with 30% germinated sesame seeds flour. The results indicated significant differences (p<0.05) among the samples. This research revealed that extruded snacks can be produced from non-wheat flours which will reduce over dependence on imported wheat and hence increase the utilization of locally grown crops. It will contribute to large scale production and utilization of the crops for enhanced national food security.

APA, Harvard, Vancouver, ISO, and other styles

50

Afolabi, OR, and TOS Popoola. "Phytase activity ofLactobacillus plantarum strains from fufu-fermented cassava." Tropical Science 44, no. 4 (December 2004): 184–86. http://dx.doi.org/10.1002/ts.165.

Full text

APA, Harvard, Vancouver, ISO, and other styles

Journal articles on the topic 'Fermented cassava'

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles