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Journal articles on the topic 'Yellow cassava'

Author: Grafiati

Published: 4 June 2025

Last updated: 1 August 2025

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1

Rahmadani, Sri, and Prima Minerva. "KELAYAKAN BUBUK SINGKONG KUNING SEBAGAI MASKER UNTUK PERAWATAN KULIT WAJAH BERMINYAK." Jurnal Tata Rias dan Kecantikan 3, no. 2 (2022): 96. http://dx.doi.org/10.24036/.v3i2.67.

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Traditional yellow cassava mask can be used as a cosmetic facial treatment made from natural and easy to get and contains vitamins that are good for facial skin. The purpose of this study is 1) To analyze how to make yellow cassava mask feasibility yellow cassava mask traditionally for oily facial skin care, 2) To analyze the feasibility of yellow cassava mask seen from the content of vitamin B1, C, and Ca contained in yellow cassava mask, 3) To analyze the feasibility of yellow cassava mask seen from the texture, aroma, adhesions, and favorite of panelists. This type of research is descriptiv

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Amanze, Alice Nnenna, Joy Obiageri Oparaojiaku, Ayo Vitus Enwerem, et al. "Preferential Adoption of Bio-fortified Pro-vitamin A Yellow cassava varieties as Smart Feeding for Rural Farmers in Southeast Nigeria." Journal of Agricultural Extension 29, no. 1 (2024): 279–87. http://dx.doi.org/10.4314/jae.v29i1.31s.

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This study examined the preferential adoption of bio-fortified pro-vitamin A yellow cassava varieties as smart feeding for rural households. It employed cross-sectional data obtained from 318 farmers in Southeast Nigeria. Data were analysed using percentages, binary logistic regression, Mean, and standard deviation. The study found that the most highly adopted bio-fortified pro-vitamin A cassava varieties were: TMS07/0593 (92.6%), TMS 1371 (80%), and TMS 0539 (77%). The study revealed that access to farmland, farming experience, contact with extension agents, access to vitamin A yellow cassava

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3

A.O., Akinsola,. "Functional Properties and Chemical Composition of Yellow and White Cassava Flours." Nutrition and Food Processing 8, no. 4 (2025): 01–06. https://doi.org/10.31579/2637-8914/301.

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Functional and chemical composition of yellow and white cassava flour was studied. The cassava flours were labeled CW (white cassava flour) and CY (yellow cassava flour). The functional and chemical composition of the cassava flours were evaluated using standard analytical methods. The functional properties result of the cassava flours showed that bulk density ranged from 0.78-0.81 g/ml, water absorption capacity ranged from 8.33 to 8.50 g/g, oil absorption capacity from 8.20-8.43 g/g, emulsion capacity from 47.22-52.73 g/g, emulsion stability from 45.12-48.58 %, foaming capacity 11.48-14.27 %

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Ayetigbo, Oluwatoyin, Sajid Latif, Adebayo Abass, and Joachim Müller. "Comparing Characteristics of Root, Flour and Starch of Biofortified Yellow-Flesh and White-Flesh Cassava Variants, and Sustainability Considerations: A Review." Sustainability 10, no. 9 (2018): 3089. http://dx.doi.org/10.3390/su10093089.

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Cassava is a significant food security and industrial crop, contributing as food, feed and industrial biomass in Africa, Asia and South America. Breeding efforts have led to the development of cassava variants having desirable traits such as increased root, flour, and starch yield, reduced toxicity, reduced pest/disease susceptibility and improved nutrient contents. Prominent among those breeding efforts is the development of colored-flesh cassava variants, especially biofortified yellow-fleshed ones, with increased pro-vitamin A carotenoids, compared to the white-flesh variants. The concept o

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Boakye Peprah, Bright, Elizabeth Y. Parkes, Obed A. Harrison, Angeline van Biljon, Matilda Steiner-Asiedu, and Maryke T. Labuschagne. "Proximate Composition, Cyanide Content, and Carotenoid Retention after Boiling of Provitamin A-Rich Cassava Grown in Ghana." Foods 9, no. 12 (2020): 1800. http://dx.doi.org/10.3390/foods9121800.

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Biofortified yellow-fleshed cassava is important in countries with high cassava consumption, to improve the vitamin A status of their populations. Yellow- and white-fleshed cassava were evaluated over three locations for proximate composition and cyanide content as well as retention of carotenoids after boiling. There was significant variation in the crude fiber, fat, protein and ash content of the genotypes. All but one of the yellow-fleshed cassava genotypes recorded higher protein values than the white-fleshed local genotypes across locations. The cyanide content of the genotypes varied bet

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Maimunah, Siti, Zuhairiah Zuhairiah, and Artha Yuliana Sianipar. "PENGARUH VARIASI WAKTU FERMENTASI TERHADAP KADAR ETANOL HASIL FERMENTASI SINGKONG KUNING (Manihotutillissima Pohl)." JURNAL FARMANESIA 7, no. 2 (2020): 33–36. http://dx.doi.org/10.51544/jf.v7i2.2775.

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Cassava is an agricultural commodity that is widely grown in Indonesia and is an important source of carbohydrates after rice with a content of 34.7%. Yellow cassava is usually served in the form of tape through a fermentation process. This study aims to determine the effect of variations in fermentation time on ethanol content resulting from yellow cassava fermentation. This study used an experimental method with the distillation method using yellow cassava samples which were fermented for 72 hours, 96 hours, and 120 hours. The results of this study indicate that there is an effect of time va

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Turay Kromah Sallu, Abibatu. "The Proximate Composition of Flour Made from Soybean, COWPEA, CFO 289 Cassava, Yellow Cassava and CFC00414 CASSAVA." International Journal of Science and Research (IJSR) 13, no. 1 (2024): 1624–27. http://dx.doi.org/10.21275/art2020459.

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Ikhsani, Atika Yahdiyani, Bambang Dwi Wijatniko, and Ika Qurroatul Afifah. "Physical and Sensory Properties of Instant Tiwul from Cassava Flour and Mocaf with Addition of Yellow Pumpkin Flour." Jurnal Ilmu Pangan dan Hasil Pertanian 7, no. 1 (2023): 24–36. http://dx.doi.org/10.26877/jiphp.v7i1.15441.

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Instant tiwul is commonly made from cassava flour which product specification was characterized by its properties. However, some sensory attributes of instant tiwul were not desirable. In addition, the nutritional quality of instant tiwul needs to be improved by the addition of micronutrients. The substitution of cassava flour with mocaf flour and supplemented with yellow pumpkin flour is expected to improve the physical and sensory quality of the product, as adding nutritional value of instant tiwul that enriched with vitamin A. This study was conducted in a group-randomized trial with the su

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Obadimu, A. O., O. O. Oluwatosin, I. O. Sanni, and A. O. Lala. "Growth performance and nutrient digestibility of broiler chickens fed diets substituted for maize with two varieties of cassava tuber." Nigerian Journal of Animal Production 46, no. 2 (2020): 128–36. http://dx.doi.org/10.51791/njap.v46i2.23.

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A 56 –day study was conducted to determine the growth performance and nutrient utilization of broiler chickens fed with two varieties (white and yellow) of cassava grit based diets. A total of 240 one day- old unsexed Arbor acre broiler chicks were assigned to eighty dietary treatments in a 2 x 4 factorial arrangement using completely randomized design. Diets were formulated to include two varieties of cassava, TME 419 (white) and TMS 01 1368 (yellow) at four inclusion levels (0, 25, 50 and 75%). Each treatment consisted of 30 birds and three replicates of 10 birds each. Data was collected on

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Firnanelty, Firnanelty. "Absorption Methanyl Yellow Dye Using Hydrogel of Cassava Peel Starch (Manihot esculenta Cranzt)." ALKIMIA : Jurnal Ilmu Kimia dan Terapan 5, no. 1 (2022): 116–21. http://dx.doi.org/10.19109/alkimia.v5i1.8936.

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Hydrogel of cassava peel starch was successfully decreased methanyl yellow dye. This adsorbent was employed to adsorb typical organic cationic dye contaminants from high concentration effluents. This study aimed to determine characteristic of cassava peel starch hydrogel and ability of hydrogel increased dyes. The stages of hydrogel consist of extracting cassava peel starch, making a starch solution, making hydrogel, testing water absorption, and analysing with FTIR and UV-Vis spectrophotometer. The results have obtained that the cassava peel starch hydrogel had have N-H group. Result of hydro

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Jaramillo, Angélica M., Santiago Sierra, Paul Chavarriaga-Aguirre, et al. "Characterization of cassava ORANGE proteins and their capability to increase provitamin A carotenoids accumulation." PLOS ONE 17, no. 1 (2022): e0262412. http://dx.doi.org/10.1371/journal.pone.0262412.

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Cassava (Manihot esculenta Crantz) biofortification with provitamin A carotenoids is an ongoing process that aims to alleviate vitamin A deficiency. The moderate content of provitamin A carotenoids achieved so far limits the contribution to providing adequate dietary vitamin A levels. Strategies to increase carotenoid content focused on genes from the carotenoids biosynthesis pathway. In recent years, special emphasis was given to ORANGE protein (OR), which promotes the accumulation of carotenoids and their stability in several plants. The aim of this work was to identify, characterize and inv

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Ramos, J. G., M. T. C. C. Do Nascimento, R. F. B. Guimarães, et al. "Quality of Yellow Bell Pepper Fruits Cultivated in Fertilized Soil with Yellow Water and Cassava Wastewater." Journal of Agricultural Science 9, no. 10 (2017): 213. http://dx.doi.org/10.5539/jas.v9n10p213.

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Currently there is a great need for reuse of water in agricultural activity, aiming at reducing environmental impacts and production costs. The objective of this study was to evaluate the fruit production of hybrid Satrapo bell pepper, under fertilization with yellow water and cassava wastewater. The experiment was conducted in a greenhouse located at Campina Grande city, PB. The experimental design was completely randomized, with eight treatments and five replications, totaling 40 experimental plots. The treatments were characterized by fertilization with cattle manure (EB); NPK; human urine

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Talsma, Elise F., Karin J. Borgonjen-van den Berg, Alida Melse-Boonstra, et al. "The potential contribution of yellow cassava to dietary nutrient adequacy of primary-school children in Eastern Kenya; the use of linear programming." Public Health Nutrition 21, no. 2 (2017): 365–76. http://dx.doi.org/10.1017/s1368980017002506.

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AbstractObjectiveIntroduction of biofortified cassava as school lunch can increase vitamin A intake, but may increase risk of other deficiencies due to poor nutrient profile of cassava. We assessed the potential effect of introducing a yellow cassava-based school lunch combined with additional food-based recommendations (FBR) on vitamin A and overall nutrient adequacy using Optifood (linear programming tool).DesignCross-sectional study to assess dietary intakes (24 h recall) and derive model parameters (list of foods consumed, median serving sizes, food and food (sub)group frequency distributi

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Kurniawati, Siti, N. Sri Hartati, Hartati Hartati, and Enny Sudarmonowati. "The Polymorphic Gene of Single Nucleotide Polymorphism (SNP) of Phytoene Synthase (PSY) to Characterize Carotenoids Yellow Root Cassava." Jurnal ILMU DASAR 21, no. 1 (2020): 19. http://dx.doi.org/10.19184/jid.v21i1.9197.

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Cassava (Manihot esculenta Crantz.) is a carbohydrate sources containing a limited amount of micronutrients, but some genotypes contain β-carotene as the precursor of vitamin A in the storage roots and leaves. Improvement of β-caroteneand minerals such as Fe / Zn content of cassava’s nutrition is mostly through by biofortification program. The storage root of β-carotene recognized by a yellow or yellowish color while the apical shoots with red to purplish. β-carotenein carotenoid biosynthetic pathway is an expression of the phytoene synthase (PSY) gene. The MePSY2 gene, one of the three MePSY

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Rahmawati, Rika Sri, Ahmad Fathoni, Dewi Sukma, Sintho Wahyuning Ardie та Sudarsono Sudarsono. "A phenotyping method to predict β-carotene content of cassava tuberous root using ImageJ". BIO Web of Conferences 123 (2024): 01011. http://dx.doi.org/10.1051/bioconf/202412301011.

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Cassava (Manihot esculenta) tuberous roots are crucial in carbohydrate production, serving as a staple food and industrial material for decades. High β-carotene content is essential for nutrition and stress tolerance, conserving in yellow-fleshed cassava tuberous roots. However, the complex and costly laboratory analysis of the β-carotene content is an obstacle. This study aims to develop a simple and precise phenotyping method for predicting the β-carotene content of cassava tuberous root using grayscale analysis with ImageJ. This study was conducted at the Research Centre for Genetic Enginee

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Afolami, Ibukun, Martin N. Mwangi, Folake Samuel, et al. "Daily consumption of pro-vitamin A biofortified (yellow) cassava improves serum retinol concentrations in preschool children in Nigeria: a randomized controlled trial." American Journal of Clinical Nutrition 113, no. 1 (2020): 221–31. http://dx.doi.org/10.1093/ajcn/nqaa290.

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ABSTRACT Background Vitamin A deficiency is a public health problem in sub-Saharan Africa. Pro-vitamin A biofortified (yellow) cassava has the potential to contribute significantly to improve vitamin A status, especially in populations that are difficult to reach with other strategies. Objectives The study aimed at determining the efficacy of biofortified cassava to improve vitamin A status of Nigerian preschool children. Methods An open-label randomized controlled trial was conducted in southwestern Nigeria. In total, 176 preschool children (aged 3–5 y) were randomized into 2 parallel arms co

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Rahmawati, Rika Sri, Ahmad Fathoni, Dewi Sukma, Sintho Wahyuning Ardie, and Sudarsono Sudarsono. "Assessment of Yellow and White Fleshed Cassava Tuberous Root Cultivars Reveals Different Responses to Post-harvest Physiological Deterioration." Journal of Tropical Crop Science 11, no. 01 (2024): 64–73. http://dx.doi.org/10.29244/jtcs.11.01.64-73.

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Identification of post-harvest physiological deterioration (PPD) tolerance in cassava is crucial, as PPD significantly hampers the cassava tuberous root industry by shortening storage periods post-harvest and diminishing product quality. Characteristics linked to PPD tolerance encompass high carotenoid levels and low dry matter content (DMC). This study aimed to evaluate the PPD responses of six yellow fleshed and ten white-fleshed cassava tuberous roots and determine the source of PPD tolerance. PPD and DMC assessments were conducted using standard methods at three storage periods: 2, 5, and

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Dethvongsa, Sengsoulichan, Vu Nguyen Anh, and Van Tran Khanh. "Screening of potential cassava varieties for good tolerance under waterlogging conditions." Journal of Science Natural Science 66, no. 4F (2021): 56–65. http://dx.doi.org/10.18173/2354-1059.2021-0068.

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The experiment screening of potential cassava varieties for good tolerance to artificial waterlogging was evaluated on 17 varieties of cassava in vitro at 3 months of age after planting in potting soil for 12 days through physiological parameters: number of leaves\plant, number of yellow leaves, number of wilted plants and chlorophyll content. The results showed that cassava varieties had different tolerance to waterlogging: some varieties showed physiological symptoms only after 3 days of growth on waterlogging conditions such as the number of leaves\plant decreasing to 83.93 %. 93.75 %, 93.8

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Ananda Dwi Millenia, Lilis Sulandari, Ita Fatkhur Romadhoni, and Andika Kuncoro Widagdo. "Kualitas Sensori Keripik Tape Singkong Kuning dengan Perbedaan Proporsi Tape dan Tapioka." Jurnal Bintang Pendidikan Indonesia 3, no. 2 (2025): 29–47. https://doi.org/10.55606/jubpi.v3i2.3688.

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Casavva tape chips made from fermented yellow cassava (tape) and tapioca flour with a focus on the proportion of tape (fermented cassava) and tapioca flour. This study used single anova and duncan test to analyze the differences in sensory characteristics between three different proportions of yellow cassava tape and tapioca. The findings revealed that the combination of 75% fermented yellow cassava(tape) and 25% tapioca flour produced the most preferred shape, characterized by a uniform and attractive appearance, with an average score of 2.80, indicating a round shape with relatively neat edg

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Akonor, P. T., C. Osei Tutu, N. S. Affrifah, A. S. Budu, and F. K. Saalia. "Effect of Different Drying Techniques on the Functionality and Digestibility of Yellow-Fleshed Cassava Flour and Its Performance in Food Application." Journal of Food Processing and Preservation 2023 (November 15, 2023): 1–11. http://dx.doi.org/10.1155/2023/1775604.

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The impact of different drying techniques on the properties of yellow cassava flour and its food application was investigated in this study. Flour was made from three cultivars of yellow cassava by solar-, hot air oven-, or drum- drying. Their functionality was determined by standard methods, and their digestibility was evaluated in vitro. The flours were used in the preparation of fufu, which was evaluated by sensorial and instrumental methods. The digestibility of drum-dried flours was higher (69.4–79.7%) than solar- (60.4–70.7%) or air oven-dried flours (60.3–70.4%), whereas β-carotene conc

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Anthony, Nyahabeh, Martha S. E. Williams, and Wasiu Afolabi. "Assessment of Micro-Nutrients Profile of Groundnut Enriched Yellow Root Cassava Complementary Foods for Infant's Nutrition." Current Developments in Nutrition 4, Supplement_2 (2020): 800. http://dx.doi.org/10.1093/cdn/nzaa053_005.

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Abstract Objectives This study aimed at evaluating micro-nutrient contents in complementary foods of yellow root cassava enriched with groundnuts. Methods Twenty kilograms freshly harvested cassava roots were processed into flour and developed into complementary foods enriched with groundnuts at 10% 20% and 30% substitution level. The enriched products were analyzed for Iron, Zinc, Calcium, phosphorus and Vitamin A using standard laboratory methods. Data were analyzed using means, percentages, analysis of variance and means separated using Duncan's multiple range test. Results Results revealed

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Udemba, IO, B. Olasanmi, and P. Iluebbey. "Variation among gari samples of some yellow cassava (Manihot esculenta Crantz) varieties for change in color during storage." Global Journal of Ecology 7, no. 2 (2022): 125–29. http://dx.doi.org/10.17352/gje.000073.

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Carotenoids in bio-fortified gari are degraded by light and oxidation during storage resulting in fading of their yellow color. In this study, gari from yellow-root (bio-fortified) cassava varieties (YCVs) were evaluated for color change during storage in two seasons. About 400 g of fresh gari samples of five YCVs (IITA-TMSI011368, IITA-TMSI011371, IITA-TMSI011412, IITA-TMSI070539 and IITA-TMS-I070593) and white-root variety (TMEB419-check) were packaged in transparent plastics to ensure exposure to light. The samples were evaluated monthly for color change using a chart with a scale of 1 (whi

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Ramos, Jailton Garcia, Vera Lucia Antunes de Lima, Ronaldo do Nascimento, et al. "Gas Exchanges of Yellow Capsicum Fertilized with Yellow Water and Cassava Wastewater." Journal of Agricultural Science 9, no. 12 (2017): 316. http://dx.doi.org/10.5539/jas.v9n12p316.

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Wastewater reuse has increasingly become a sustainable alternative to the efficient use of water as well as the mitigation of the negative environmental impacts generated by the release of the water to the environment in an indiscriminate way. Thus, it is very important to know and evaluate the physiological variables of gas exchanges of plants cultivated with these waters, in order to obtain precise answers their effects on plant physiology. The present study aimed to evaluate the gas exchange of yellow capsicum cultivated in soil fertilized with human urine and cassava wastewater. The experi

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Chidiebere-Mark, Nneka M., and Gods’power C. Anyanwu. "Farmers’ preferences and perception influencing decision to grow bio-fortified provitamin A cassava." Journal of Agriculture and Food Sciences 18, no. 1 (2020): 130–42. http://dx.doi.org/10.4314/jafs.v18i1.12.

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The study analysed farmers’ preferences and perception influencing decision to grow biofortified provitamin A cassava. Specifically, the study described the socio-economic characteristics of cassava farmers in the study area; identified sources of information on biofortified provitamin A cassava; ascertained farmers’ perception of the key attributes of biofortified provitamin A cassava; ascertained farmers’ preference for biofortified provitamin A cassava; analysed sio-economic determinants of willingness to grow bio-fortified provitamin A cassava, and, constraints that hinder farmers’ decisio

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Nurminah, M., Y. Pratiwi, and Z. Lubis. "Characteristics of instant porridge from cassava flour fortified anchovy flour, and yellow pumpkin flour from Indonesian Local Resources." IOP Conference Series: Earth and Environmental Science 1115, no. 1 (2022): 012056. http://dx.doi.org/10.1088/1755-1315/1115/1/012056.

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Abstract This study aimed to produce modern functional food products, obtain the bestquality instant porridge formula, and determine the effect of the formulation of cassava flour and anchovy flour and the addition of yellow pumpkin flour for health. This study used a completely randomized design (CRD) with 2 factors, namely the ratio of cassava flour to anchovy flour (Factor I) which was 97.5%: 2.5%; 95%:5%; 92.5%:7.5%; 90%:10% and the addition of yellow pumpkin flour (Factor II) ie 0%; 5%; 10%; 15%. Several parameters carried out in this study consisted of proximate tests (moisture content,

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Araújo, Narcísio Cabral de, Vera Lucia Antunes Lima, Jailton Garcia Ramos, Elysson Marcks Gonçalves Andrade, Geovani Soares de Lima, and Suenildo Jósemo Costa Oliveira. "Contents of macronutrients and growth of ‘BRS Marataoã’ cowpea fertigated with yellow water and cassava wastewater." Ambiente e Agua - An Interdisciplinary Journal of Applied Science 14, no. 3 (2019): 1. http://dx.doi.org/10.4136/ambi-agua.2309.

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Agricultural utilization of yellow waters associated with cassava wastewater is a sustainable technique, since it allows reduction of costs related to acquisition of industrialized fertilizers and minimizes the environmental pollution caused by the inadequate disposal of these effluents. In this context, this study evaluated the macronutrient macronutrient content and growth of cowpea fertigated with yellow water associated with cassava wastewater and NPK as source of nutrients. The experiment was set up in a greenhouse located at Campus I of the Federal University of Campina Grande. The exper

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NU, Arisa. "Production and Evaluation of Selected Chemical Properties of Some Fermented Chemically Peeled Yellow-Fleshed Cassava Products." Food Science & Nutrition Technology 6, no. 1 (2021): 1–7. http://dx.doi.org/10.23880/fsnt-16000251.

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Cassava (Manihot esculenta Crantz) has varying sizes and shapes leading to difficulty in peeling mechanization. This study was carried out to investigate the effect of chemical peeling on some chemical properties of some fermented yellow- fleshed cassava roots products. Cassava roots (IITA-TMS-IBA070593) were dipped in 15% NaOH solution (96o C, 5 minutes), softened peels were removed by brushing under running water and neutralized with 3% citric acid solution or with sharp stainlesssteel knife. Batches of peeled roots were fermented into gari or fufu. Some quality characteristics of the peeled

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Ananto, Ananto. "Several Shoot Of Cassava Plants." Jurnal Agrium 16, no. 1 (2019): 38. http://dx.doi.org/10.29103/agrium.v16i1.1340.

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Research on Various Connections of Manihot esculenta crant for thepurpose of obtaining good quality cassava seeds and increasing farmers' income,especially cassava farmers. This study was compiled based on a completerandomized design (CRD) with four treatment levels and three replications ofeach replication consisting of four treatments, consisting of control (A),connecting local cinnamon yams with yellow cassava (B), connecting localcinnamon yams with plain cassava (C), connecting local sweet potatoes withelephant cassava (D). The variables observed were weight of fresh tuber weight(kg), numb

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

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Advocacy on the utilization of locally grown crops keeps increasing. This study was however carried out to evaluate the qualities of extruded snacks from blends of yellow cassava and sesame seeds flour. The yellow fleshed cassava roots and sesame seeds (germinated and fermented) were dried, milled and sieved prior to further analysis. Flour of each of the processed sesame seed was blended with yellow cassava flour at substitution levels of 0, 15 and 30%. Functional and anti-nutritional analyses were carried out on the flour blends. The flour blends were mixed thoroughly to produce extruded sna

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Omobolanle, Omowunmi Olorode, and Samuel Sobowale Sunday. "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 (2021): 074–86. https://doi.org/10.5281/zenodo.4733422.

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Advocacy on the utilization of locally grown crops keeps increasing. This study was however carried out to evaluate the qualities of extruded snacks from blends of yellow cassava and sesame seeds flour. The yellow fleshed cassava roots and sesame seeds (germinated and fermented) were dried, milled and sieved prior to further analysis. Flour of each of the processed sesame seed was blended with yellow cassava flour at substitution levels of 0, 15 and 30%. Functional and anti-nutritional analyses were carried out on the flour blends. The flour blends were mixed thoroughly to produce extruded sna

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Nwachukwu, Nkemakolam, and Edwin Aboje Ubieko. "Disintegrant Properties of Native Starches obtained from Cassava, Sweet Potato and Corn in Ibuprofen Tablet Formulations." Journal of Drug Delivery and Therapeutics 10, no. 5 (2020): 264–73. http://dx.doi.org/10.22270/jddt.v10i5.4324.

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This study is aimed at evaluating the disintegrant properties of starches obtained from cassava (Manihot esculenta), sweet potato (Ipomoea batatas) and yellow corn (Zea mays). Matured tubers of cassava and potato were peeled, cut into smaller pieces, wet milled and their slurries washed severally with distilled water to obtain cassava and potato starches respectively. Matured seeds of yellow corn were steeped in distilled water for 24 h, wet milled and washed to separate the starch from the cellulose. The starches were dried at 50 ˚C after which they were characterized using standard methods.

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Adeola, R. G., K. Y. Ogunleye, and I. F. Bolarinwa. "Yellow Cassava Attributes Influencing its Utilization among Cassava Processors in Oyo State, Nigeria." International Journal of Environment, Agriculture and Biotechnology 2, no. 5 (2017): 2650–58. http://dx.doi.org/10.22161/ijeab/2.5.47.

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Anggianingrum, Rafiah, Dina Rahmawanty, and Destria Indah Sari. "Formulation and Evaluation Of Sheet Mask Essens From Cassava Leaf Extract (Manihot esculenta Crantz.)." Jurnal Berkala Ilmiah Sains dan Terapan Kimia 18, no. 2 (2024): 85. https://doi.org/10.20527/jstk.v18i2.15342.

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Cassava leaves are plants that contain flavonoids and vitamin C that can act as antioxidants to ward off oxidation reactions due to free radicals so that the benefits of cassava leaves can be formulated into topical preparation from such as cosmetics one of them as a sheet mask essence. This study aims to determine the characteristics of essence sheet mask cassava leaf extract. The preparation is made with as many 3 formulas, with cassava leaf extract concentrations of 1.0%(F1), 3.0%(F2), and 5.0%(F3). The research method used for the manufacture of essence preparation is to mix all the ingred

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Awoyale, Wasiu, Adebayo Abass, and Bussie Maziya-Dixon. "Retention of pro-vitamin A carotenoid in composite bread baked with high quality cassava flour from yellow-fleshed cassava root." Functional Foods in Health and Disease 8, no. 9 (2018): 438. http://dx.doi.org/10.31989/ffhd.v8i9.534.

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Background: As one of the most widely consumed foods, bread is one of the most important agricultural products. Bread made from high-quality cassava flour is consumed in some parts of Sub-Sahara Africa (SSA). The bread has no pro-vitamin S carotenoids (pVAC) due to the use of artificial colorants. Consequently, there is a need for the use of pVAC rich foods for bread production. Foods that are rich with pro-vitamin A carotenoids can be converted into retinol in the human body and whose bioconversion contributes to the reduction of vitamin A deficiency diseases (VAD). VAD has caused annual loss

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Peninah, Njenga, Edema Richard, Kamau Joseph, and Abong’ George. "Agronomic Performance and Carotenoid Content of Kenyan Yellow-Fleshed Cassava Clones." Journal of Agricultural Science 14, no. 5 (2022): 128. http://dx.doi.org/10.5539/jas.v14n5p128.

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Vitamin A deficiency is common in Kenya; it has been reported among populations that depend on cassava as their main staple. Clonal evaluation of 324 locally developed yellow-fleshed cassava clones was carried out in two sites, Thika and Kiboko located in central and eastern Kenya respectively. Data was collected on agronomic performance, yield quality and reaction to biotic constraints. The clones rated well for the evaluated traits. The overall performance was better in Kiboko than Thika. Cassava Mosaic Disease, Cassava Brown Streak Disease (CBSD) and Cassava Green Mite (CGM) severity was sc

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Amenorpe, Godwin, Kwabena Darkwa, Emmanuel Ogyiri Adu, et al. "Interaction Between Yellow Flesh Cassava Genotypes and Environmental Conditions Across Three Agro-Ecological Zones in Ghana." Journal of Agricultural Science 17, no. 8 (2025): 90. https://doi.org/10.5539/jas.v17n8p90.

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New yellow-fleshed cassava genotypes are ready, highlighting the urgent need to select robust genotypes that resist diseases, thrive in diverse environments, and boost productivity for Ghanaian farmers. Nine yellow-fleshed cassava genotypes were evaluated alongside a white-fleshed reference variety in three different on-station field locations (Asuansi, Wamaso, and UCC locations) in Random Complete Block Design (RCBD) in four replications. Significant differences (p &lt; 0.05) were found among the ten genotypes in traits like height, disease resistance, and yield. The GGE biplot analysis u

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Eyinla, Toluwalope, Rasaki Sanusi, Emmanuel Alamu та 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, № 7 (2018): 372. http://dx.doi.org/10.31989/ffhd.v8i7.524.

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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

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Olodude, Ololade Abosede, Victoria Funmilayo Abioye, and Yetunde Mary Iranloye. "Development of nutritional meals and gruels from blends of pro-vitamin a cassava grits and African yam." Potravinarstvo Slovak Journal of Food Sciences 15 (September 1, 2021): 776–83. http://dx.doi.org/10.5219/1677.

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The potentials of underutilized African yam bean (AYB) and pro-vitamin A cassava in the development of nutritious food products with acceptable sensory properties were studied. Grits were produced from freshly harvested yellow root pro-vitamin A cassava by peeling, washing, cutting, soaking, dewatering, roasting, sieving, and milling to obtain yellow root cassava grits while AYB flour was obtained by cleaning, roasting, dehulling, milling, and sieving (425 µm). A simple lattice design was used to obtain formulations of blends (100:0; 90:10; 80:20; 70:30; 60:40 and 0:100) of yellow root cassava

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Khasanah, Y., A. W. Indrianingsih, P. Triwitono, and A. Murdiati. "Antioxidant, total phenolic content and physicochemical properties of modified cassava flour." IOP Conference Series: Earth and Environmental Science 1241, no. 1 (2023): 012094. http://dx.doi.org/10.1088/1755-1315/1241/1/012094.

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Abstract This study aimed to evaluate the antioxidant activity, phenolic content, and nutritional properties of the yellow cassava variety called Adira. Sample was freeze dried cassava (cassava); oven dried cassava (cassava flour) and modified cassava flour (mocaf). Antioxidant properties of the extracts were evaluated using a DPPH (2,2-diphenyl-1-picryl-hydrazyl) assay and phenolic content using the Folin-Ciocalteu method. Nutritional properties such as water, ash, protein, lipid, and carbohydrate were analyzed. Antioxidant activity was 25.03%, 30,37%, and 31.23% for cassava, cassava flour, a

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Farinde, E. O., V. A. Obatolu, B. N. Ezugwu, T. O. Dauda, and O. M. Taiwo. "Physico-Chemical Quality of Processed Nutrient-Dense Garri (NDG) from Pro-Vitamin A Cassava and Soybean." European Journal of Food Science and Technology 11, no. 1 (2023): 9–39. http://dx.doi.org/10.37745/ejfst.2013/vol11n1939.

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Garri is a popular and commonly consumed staple food in Nigeria especially among the Eastern and Southern Nigerians. It is nutritionally inadequate with main nutrient as carbohydrate. We examined the potential of yellow cassava fortification with soybean in the production of Nutrient dense garri (NDG) to improve nutrient quality of garri. Garri from three geographical locations in Nigeria serve as control. The Hydrogen cyanide (HCN), pH, and carotene content of the pro-vitamin A cassava decreased with processing. General linear model analysis of the functional properties returned F(11, :0.05)

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Udeme, Nelson, Polycarp Okafor, and Chinedum Eleazu. "The Metabolic Effects of Consumption of Yellow Cassava (Manihot esculenta Crantz) on Some Biochemical Parameters in Experimental Rats." International Journal of Toxicology 34, no. 6 (2015): 559–64. http://dx.doi.org/10.1177/1091581815606085.

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The metabolism of yellow cassava (variety TMS 01/1368) was investigated in male albino rats fed a diet containing yellow cassava for 7 to 28 days. There were significant increases ( P < 0.05) in total and free cyanide and thiocyanate in the sera and urine samples of the experimental rats compared with the control, significant increases ( P < 0.05) in serum glucose, alanine aminotransaminase, aspartate aminotransaminase, and alkaline phosphatase levels of the experimental rats compared with the control, significant decreases ( P < 0.05) in serum albumin of the experimental rats compare

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Akonor, P. T., C. Osei Tutu, N. S. Affrifah, A. S. Budu та F. K. Saalia. "Kinetics of β-Carotene Breakdown and Moisture Sorption Behavior of Yellow Cassava Flour during Storage". Journal of Food Processing and Preservation 2023 (29 березня 2023): 1–9. http://dx.doi.org/10.1155/2023/2155029.

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β-Carotene is an important plant pigment with high vitamin A activity. The kinetics of β-carotene degradation and moisture sorption behavior of yellow cassava flour produced by different drying techniques was investigated during storage. The β-carotene degradation kinetics were described using a first-order kinetic model, while the moisture adsorption data was fitted to five mathematical equations using nonlinear regression. During storage, the reaction rate constant for β-carotene degradation, which increased with increasing temperature, ranged from 0.0045 to 0.0396, 0.0029 to 0.0309, and 0.0

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Tran, Dong T. H., Phuc K. Le, Tho V. Le, Trang T. N. Vo, Tam N. Nguyen, and Thuy T. N. Truong. "The resistance of some cassava lines/varieties to Sri Lanka cassava mosaic virus in Quang Binh province." Journal of Agriculture and Development 24, no. 01 (2025): 1–10. https://doi.org/10.52997/jad.1.01.2025.

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Six lines or varieties of cassava, including three potential lines or varieties (HL-KM94, HL-S14, KM505-54) and three lines resistance to the Sri Lanka cassava mosaic virus (SLCMV) (HN1, HN5, and HN97), were evaluated in 2022 in Quang Binh province. The aim of this study was to select cassava lines/varieties with high yield, high starch content and resistance to SLCMV disease, suitable for local conditions. The experiment was designed in a randomized complete block design (RCBD), with 3 replications. The research results showed that the cassava lines/varieties used in the study had an average

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Olayide, Priscilla, Annabel Large, Linnea Stridh, et al. "Gene Expression and Metabolite Profiling of Thirteen Nigerian Cassava Landraces to Elucidate Starch and Carotenoid Composition." Agronomy 10, no. 3 (2020): 424. http://dx.doi.org/10.3390/agronomy10030424.

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The prevalence of vitamin A deficiency in sub-Saharan Africa necessitates effective approaches to improve provitamin A content of major staple crops. Cassava holds much promise for food security in sub-Saharan Africa, but a negative correlation between β-carotene, a provitamin A carotenoid, and dry matter content has been reported, which poses a challenge to cassava biofortification by conventional breeding. To identify suitable material for genetic transformation in tissue culture with the overall aim to increase β-carotene and maintain starch content as well as better understand carotenoid c

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Agung Guntara, Fahrizal, Wisnu Adi Yulianto, Dwiyati Pujimulyani, Widya Wulandari, and Okavia Kasuci. "Karakteristik dan Tingkat Kesukaan Es Krim Tape Ketan (Oryza sativa) dan Singkong (Manihot esculenta) Probiotik." JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) 7, no. 2 (2022): 153–65. http://dx.doi.org/10.33061/jitipari.v7i2.7686.

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Tape is a traditional fermented food whose benefits can be increased by adding probiotic cells such as Saccharomyces boulardii and Lactobacillus plantarum Dad-13. Tape tends to be easily damaged, so to maintain the viability of probiotics and as a food diversification, tape can be substituted for ice cream dough. The purpose of this research was to determine the effect of substitution and the proportion of substitution of glutinous rice and cassava tape in the manufacture of ice cream on the characteristics and preference level of probiotic ice cream. This research method was carried out using

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Ken, Noche Falculan. "CONSUMPTION PREFERENCE OF CASSAVA (MANIHOT ESCULENTA CRANTZ) PRODUCTS AMONG RURAL HOUSEHOLD IN MUNICIPALITY OF CORCUERA, ROMBLON, PHILIPPINES." GPH-International Journal of Agriculture and Research 06, no. 03 (2023): 01–11. https://doi.org/10.5281/zenodo.7833010.

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Cassava has become more practical in recent years because of its resistance to drought, ease of cultivation with little effort required, and adaptability to a wide range of soil. With these numerous positive attributes, the cassava crop has several undesirable characteristics. The main consequence of this, it might result in poor cassava quality and contributes to a small market share, which can negatively impact the cassava sector resulting in finding out the degree of cassava quality attributes as parameters for consumer preference among various levels of the food chain. This study needs to

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Amelia Zalfa, Nindy, Yuli Frita Nuningtyas, Feri Eko Hermanto, Fajar Shodiq Permata, and Muhammad Halim Natsir. "The effectiveness of cassava waste and skim milk as a filler of phytogenic and probiotic blends to inhibit the pathogenic bacteria and aflatoxin." BIO Web of Conferences 81 (2023): 00041. http://dx.doi.org/10.1051/bioconf/20238100041.

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This research aims to determine the effectiveness of cassava waste and skim milk as a filler of phytogenic and probiotic blends to inhibit phtytogenic bacteria and aflatoxin. The phytogenics and probiotics blends were used in the yellow type with the composition of Galangal (Kaempferia rhizome), Temulawak (Curcuma xanthorrihiza roxb), Red Ginger (Zingiber officinale), Turmeric (Curcuma domestica val), Actinomycetes, lactic acid bacteria, photosynthetic bacteria, tempeh yeast, and fermentation fungi (Aspergillus); furthermore, the green type consists of Sambiloto (Andrographis paniculata), Bete

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Maretna, FW Lutfia Dara, Syarifah Rohaya, and Zaidiyah Zaidiyah. "Aplikasi Mocaf (Modified cassava flour) menggunakan ragi tape dan ragi tempe pada pembuatan sourdough." Jurnal Ilmiah Mahasiswa Pertanian 7, no. 2 (2022): 316–23. http://dx.doi.org/10.17969/jimfp.v7i2.19688.

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Abstrak. Mocaf (Modified cassava flour) adalah tepung yang diperoleh dari ubi kayu dengan proses fermentasi menggunakan mikroorganisme. Sourdough didefinisikan sebagai campuran terigu dan air yang difermentasi oleh aktifitas bakteri asam laktat dan khamir. Pembuatan starter sourdough dengan substitusi tepung mocaf merupakan salah satu alternatif pengganti terigu. Penelitian ini bertujuan untuk mengetahui karakteristik mocaf perbedaan jenis ubi kayu dengan variasi fermentasi dan karakteristik sourdough berdasarkan perbedaan tepung mocaf. Penelitian ini dilakukan berdasarkan Rancangan Acak Kelom

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Engelen, Adnan, Rahmat A. Rahman, and Arif Murtaqi Akhmad Mutsyahidan. "MAKING DRY NOODLES MADE FROM CASSAVA FLOUR (MANIHOT ESCULENTA CRANTZ) AND CASSAVA STARCH." Jurnal Technopreneur (JTech) 8, no. 2 (2020): 103–9. http://dx.doi.org/10.30869/jtech.v8i2.616.

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This study aimed to determine the best formulation of dry noodle making from cassava flour and cassava starch and to see the physical and chemical properties of dry noodles. This study used a completely randomized design (CRD) and LSD test if there was a significant effect. The tests carried out included organoleptic tests, air content analysis, ash content analysis, color analysis and texture analysis. The results showed that the best formulation of dry noodles was a composition of 120 grams of cassava flour and 80 grams of cassava starch (M1) with a moisture content value of 9.81%, an ash co

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Aspiazú, I., T. Sediyama, J. I. Ribeiro Jr., et al. "Photosynthetic activity of cassava plants under weed competition." Planta Daninha 28, spe (2010): 963–68. http://dx.doi.org/10.1590/s0100-83582010000500004.

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The objective of this work was to evaluate characteristics associated with the photosynthetic activity of cassava plants under weed competition. The trial was carried out under field conditions, and experimental units consisted of 150 dm³ fiberglass boxes containing red yellow Latosol, previously corrected and fertilized. Treatments consisted in the cultivation of cassava plants which were free of weed competition and associated with three weed species: Bidens pilosa, Commelina benghalensis or Brachiaria plantaginea. After manioc sprouting started, 15 days after being planted, weeds that had b

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