Gotowe bibliografie tematyczne / Cocoyam peels

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Gotowa bibliografia na temat „Cocoyam peels”

Autor: Grafiati

Data publikacji: 3 czerwca 2025

Data aktualizacji: 31 lipca 2025

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Artykuły w czasopismach na temat "Cocoyam peels"

John, G. N., K. O. Orubite, and G. O. Oriji. "Determination of proximate analysis of individual and combined samples of Dioscorea alata, Musa parasidiaca and Xanthosoma sagittifolium peels." Scientia Africana 23, no. 3 (2024): 147–52. http://dx.doi.org/10.4314/sa.v23i3.14.

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This study investigates the proximate composition of yam (Dioscorea alata), cocoyam (Musa parasidiaca) and plantain (Xanthosoma sagittifolium) plant wastes, with a focus on evaluating the impact of the individual and combined plant wastes. Tubers of yam (Dioscorea alata), cocoyam (Musa parasidiaca) and plantain (Xanthosoma sagittifolium) used in this study were obtained from Obibi in Etche Local Government Area of Rivers State, Nigeria. Yams are tubers, plantains are fruits, whereas cocoyam is derived from corms, underground stems, and swollen hypocotyls. All these crops can be propagated by v

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Onoh Ikechukwu Maxwell, Anho Lawrence Oghenerivwe, and Egwuagu Onyekachi. "Study of the effect of process parameters on the yield of fermentable sugar from red cocoyam (Xanthosoma sagittifolium) peels via acid and enzyme hydrolysis." International Journal of Frontiers in Engineering and Technology Research 1, no. 1 (2021): 061–69. http://dx.doi.org/10.53294/ijfetr.2021.1.1.0047.

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The aim of this work is to study the acid and enzymatic hydrolysis of cocoyam peels using HCl, H2S04 acids and cellulase enzyme. The cellulase was secreted from Aspergillus Niger (A. niger) fungi. The proximate analysis of the substrate showed that cocoyam peel is a lignocellulosic biomass with a cellulose composition of 48%. The effect of the process parameters (time, temperature, acid concentration and pH) on the yield of glucose in acid and enzymatic hydrolysis of the cocoyam peel was respectively investigated. Maximum glucose yield of 44.5% was obtained after 3 days of enzymatic hydrolysis

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D., V. Adegunloye, and O. Udenze D. "Effect of Fermentation on Production of Bioethanol from Peels of Cocoyam Using Aspergillus niger and Saccharomyces cerevisiae." Journal of Advances in Microbiology 4, no. 2 (2017): 1–8. https://doi.org/10.9734/JAMB/2017/34032.

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Bioethanol is an alternative to fossil fuel and it’s produced by fermentation of sugar components of plant materials. The effect of fermentation on production of bioethanol from peels of cocoyam using sequential mono-cultures and co-cultures of Aspergillus niger and Saccharomyces cerevisiae. Standard methods were used to carry out isolation, identification and analysis of the samples. Sixty grams of cocoyam peels was dried and ground; and was subjected to heat pretreatment. Direct fermentation of cocoyam peels to ethanol by sequential monocultures and co-cultures of Asper

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Isah, S., J. Ahiakwo, A. Odusina, et al. "Bioethanol Production from Low-Value Feedstocks: Wild Cocoyam, Waste Cassava Peels, and Waste Sugar Cane Molasses." International Journal of Novel Research in Physics Chemistry & Mathematics 10, no. 3 (2023): 1–19. https://doi.org/10.5281/zenodo.8355346.

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Abstract: Bioethanol, produced by the anaerobic fermentation of carbohydrates, can be used as a renewable fuel, as vital ingredient in the production of beer, wine, or high-valued distillate alcoholic drink. Different plants have been installed in different parts of the world as carbon source to produce bioethanol. Feedstocks is a fundamental requirement for successful and efficient operations of these bioethanol manufacturing plants. One major challenge in choosing suitable feedstock is food versus fuel debate, that is, reducing to the barest minimum food crops serving as mai

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Melliawati, Ruth, and Farida Rahman. "Enzyme Production From Cassava Peels by Aspergillus Awamori KT-11: The Making of Natural Sweetener From Several Tubbers." ANNALES BOGORIENSES 23, no. 1 (2019): 20. http://dx.doi.org/10.14203/ann.bogor.2019.v23.n1.20-29.

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The use of cassava (Manihot esculenta Crantz) peel for enzyme production has not been widely used. The purpose of this study was to produce complex amylase enzymes from cassava peel by A. awamori KT-11 and apply them in the manufacture of natural sweeteners. Enzyme production is carried out on red and white cassava peel. Media of cassava peel sterilized, inoculated with 1% A. awamori KT-11, incubated for 5 days, then dried at 50°C and mashed. Making sugar is done on cassava flour, sweet potato ( Ipomoea batatas L), taro (Colocasia esculenta) and cocoyam (Xanthosoma sagittifolium) with differen

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Kalio, G. A., L. N. Agunwobi, A. A. Ayuk, and C. A. Eneji. "Availability and estimation of crop by-product yields for small ruminant production in Cross River State, Nigeria." Nigerian Journal of Animal Production 40, no. 1 (2020): 117–22. http://dx.doi.org/10.51791/njap.v40i1.669.

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A study was carried out in some Local Government Areas of Cross River State of Nigeria to identify and ascertain the availability, level of production and the yields of crop by-products derived from commonly cultivated crops that can serve as feed for small ruminants. The results show that the various staple crops commonly grown in Cross River State produce the following crop by-products in a decreasing order of yields- cassava peels> yam peels> corn cobs> maize sheaths> plantain peels> maize offal> rice offal> cassava sievets> banana peels> fried garri sievets> g

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Ukanwoko, A.I., and J. Nwachukwu. "Nutrient and Anti-Nutritional Composition of Crop Residues and Kitchen Wastes Fed to Small Ruminants in Choba, Port Harcourt." Greener Journal of Agricultural Sciences 7, no. 2 (2017): 054–59. https://doi.org/10.15580/GJAS.2017.2.032317044.

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The study was carried out to determine the nutrient composition, anti-nutritional factors and mineral content of crop residues and kitchen wastes fed to small ruminants in Choba and to ascertain the best crop residues and kitchen wastes suitable to these animals. The samples of crop residues and kitchen wastes commonly fed to small ruminants were collected from farms, home of farmers and restaurants around the study area. They were dried and analysed for moisture content, crude protein, crude fibre, ether extract, and ash and nitrogen free extract. The anti-nutritional factors (saponins, tanni

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A.N. Ohuoba, G.I. Onwuka, E.A. Alum, and N. L. Nwanagba. "Microbial evaluation of hydrocolloids from flesh and peel of tuber crops flour and sensory attributes of ice cream produced from it." Global Journal of Research in Science and Technology 1, no. 1 (2022): 040–47. http://dx.doi.org/10.58175/gjrst.2022.1.1.0014.

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This study assessed the microbial evaluation of hydrocolloids from fresh and peel of tuber crops flour and sensory attributes of ice cream produced from it. White flesh sweet potato and cocoyam were purchased from Ubani market Umuahia, trifoliate yam was purchased from Orie-Ntigha in Isi-alaNgwa North of Abia State and aerial yam from the Abakiliki main market in Ebonyi State. Ice cream ingredients were purchased from Ubani Market in Umuahia of Abia State. Each of the tuber samples (Sweet potato, yams and cocoyam) were washed, peeled and chopped into smaller units of about 5-6 cm long. The pee

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Adegunloye, D., and D. Udenze. "Effect of Fermentation on Production of Bioethanol from Peels of Cocoyam Using Aspergillus niger and Saccharomyces cerevisiae." Journal of Advances in Microbiology 4, no. 2 (2017): 1–8. http://dx.doi.org/10.9734/jamb/2017/34032.

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Effendi, Diar Herawati, Nety Kurniati, Afnan Syihabuddin, and Salma Shofa. "Perbandingan karakteristik pektin kulit buah kakao dan kulit buah kopi dalam sediaan cangkang kapsul." Health Sciences and Pharmacy Journal 6, no. 3 (2023): 80–86. http://dx.doi.org/10.32504/hspj.v6i3.509.

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Cocoa peels and coffee peels as food industry have low economic value but have great potential because of the high levels of pectin in them. This research used microwave assistant extraction (MAE) method from kako peel and coffee peel waste and has assessed their potential as a source of raw material for capsule shells. This research included observing the optimization of pectin extraction techniques, standardizing pectin, and observing the quality of the resulting capsule shells. The pectin used comes from cocoa peel and coffee peel waste in West Java. The test results showed that the quality

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Rozprawy doktorskie na temat "Cocoyam peels"

Longjan, Gurumwal George. "Bio-methane potential of exotic food waste and water hyacinth." Thesis, Brunel University, 2016. http://bura.brunel.ac.uk/handle/2438/13540.

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Region specific foods in the Niger Delta like yam and cassava are consumed on a daily basis by at least 70% of the population. In addition to other commonly consumed foods, high volumes of unavoidable food wastes are generated. With 78% of the households in the region disposing their waste by burying, burning or in unauthorised heaps, environmental degradation is sustained. The region also suffers an infestation of Water Hyacinth (WH). Anaerobic Digestion (AD) presents a viable way of managing these wastes in addition to providing a clean source of energy. Limited research has been conducted o

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Części książek na temat "Cocoyam peels"

Khoiriyah, Nisa’ul, Dwi Bagus Pambudi, Nuniek Nizmah Fajriyah, Eko Mugiyanto, and Nur Izzah. "Carbopol-940 Improves the Physical Properties of Cocoa Peel Extract Emulgel." In Proceedings of the 4th Borobudur International Symposium on Science and Technology 2022 (BIS-STE 2022). Atlantis Press International BV, 2023. http://dx.doi.org/10.2991/978-94-6463-284-2_33.

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Brassett, James, Juanita Elias, Lena Rethel, and Ben Richardson. "3. Food." In I-PEEL: The International Political Economy of Everyday Life. Oxford University Press, 2022. http://dx.doi.org/10.1093/hepl/9780198854395.003.0003.

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This chapter examines the topic of food in everyday international political economy (IPE). It primarily focuses on the international trade of agricultural commodities and its developmental implications within the Global South. It explains the concepts of governmentality and the global value chain. The chapter begins by looking at corporate brands behind the globalization of chocolate, the associated transformation of dietary patterns, and the attempts to manage the exploitation that persists in the cocoa industry. It shows how these trends can be drawn together conceptually with reference to n

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D. Akin-Ajani, Olufunke, and Adenike Okunlola. "Pharmaceutical Applications of Pectin." In Pectins [Working Title]. IntechOpen, 2021. http://dx.doi.org/10.5772/intechopen.100152.

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Pectin, a natural ionic polysaccharide found in the cell wall of terrestrial plants undergoes chain–chain association to form hydrogels upon addition of divalent cations. Based on its degree of esterification, pectin has been classified into two main types. The high methoxyl pectin with a degree of esterification greater than 50%, which is mainly used for its thickening and gelling properties and the low methoxyl pectin, which is widely used for its low sugar-content in jams, both applications being in the food industry. Pectin is mostly derived from citrus fruit peels, but can also be found i

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