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Sample records for cassava food product

  1. Resistant starch in cassava products

    OpenAIRE

    Bruna Letícia Buzati Pereira; Magali Leonel

    2014-01-01

    Found in different foods, starch is the most important source of carbohydrates in the diet. Some factors present in starchy foods influence the rate at which the starch is hydrolyzed and absorbed in vivo. Due the importance of cassava products in Brazilian diet, the objective of this study was to analyze total starch, resistant starch, and digestible starch contents in commercial cassava products. Thirty three commercial cassava products from different brands, classifications, and origin were...

  2. Bio-ethanol production from non-food parts of Cassava (Manihot esculenta Crantz)

    Energy Technology Data Exchange (ETDEWEB)

    Nuwamanya, Ephraim; Kawuki, Robert S.; Baguma, Yona [National Agricultural Research organization, National Crops Resources Research Inst. (NaCRRI), Kampala (Uganda); Chiwona-Karltun, Linley [Dept. of Urban and Rural Development, Swedish Univ. of Agricultural Sciences, Uppsala (Sweden)], email: Linley.karltun@slu.se

    2012-03-15

    Global climate issues and a looming energy crisis put agriculture under pressure in Sub-Saharan Africa. Climate adaptation measures must entail sustainable development benefits, and growing crops for food as well as energy may be a solution, removing people from hunger and poverty without compromising the environment. The present study investigated the feasibility of using non-food parts of cassava for energy production and the promising results revealed that at least 28% of peels and stems comprise dry matter, and 10 g feedstock yields >8.5 g sugar, which in turn produced >60% ethanol, with pH {approx} 2.85, 74-84% light transmittance and a conductivity of 368 mV, indicating a potential use of cassava feedstock for ethanol production. Thus, harnessing cassava for food as well as ethanol production is deemed feasible. Such a system would, however, require supportive policies to acquire a balance between food security and fuel.

  3. An Integrated Investment Appraisal of Cassava Starch Production in Rwanda: The Case of Kinazi Cassava Plant

    OpenAIRE

    Alice Nsenkyire; Glenn P. Jenkins; Mikhail Miklyaev; Octave Semwaga

    2015-01-01

    In April 2012, Kinazi Cassava Plant was established as a government initiative to produce high quality cassava flour, and other value added cassava products. After the successful establishment of the cassava flour plant in Ruhango district, KCP now plans to diversify into cassava starch production to feed the emerging manufacturing industries such as the pharmaceuticals, food processing, breweries, textiles etc. both domestically and for exportation. The study assesses the financial and econo...

  4. Cassava starch in the Brazilian food industry

    OpenAIRE

    Ivo Mottin Demiate; Valesca Kotovicz

    2011-01-01

    Cassava starch is a valued raw material for producing many kinds of modified starches for food applications. Its physicochemical properties, as well as its availability, have made it an interesting and challenging ingredient for the food industry. In the present work, food grade modified cassava starches were purchased from producers and analyzed for selected physicochemical characteristics. Samples of sour cassava starch were included, as well as one sample of native cassava starch. Results ...

  5. Examining cassava's potential to enhance food security under climate change

    Science.gov (United States)

    Recent advances in the biofortification of cassava, a substantial yield gap and cassava's potential for increased productivity and its inherent potential to respond positively to globally increasing CO2 are synergistic and encouraging in an otherwise bleak global view of the future of food security ...

  6. Cassava based diets for sustainable ruminant production

    International Nuclear Information System (INIS)

    2-4 months of growth. The stems with leaves are chopped into 3 to 5-cm lengths and then sun-dried for 2 to 3 d to attain DM of about 80 to 90%. Cassava hay contains a high level of protein (25% of DM) and a strategic amount of condensed tannins (CT) (4% of DM) and appreciable amount of essential minerals (e.g. Mg, K). In comparison with SBM, CH has a higher concentration of RUP, which is beneficial since it can supply total AA for absorption in the lower gut. The AA profiles of CH were relatively comparable with SBM while methionine in CH was higher. CT was generally higher in matured cassava leaf but was lower in CH harvested at younger stage. Reed reported that if CT in the feeds exceeded 6% of DM, it would reduce feed intake and overall digestibility. However, if CT is only 2 to 4% of DM, they would help to protect protein from rumen digestion, thereby increasing total by-pass protein. Feeding trials with different class of animals is shown. The data revealed that CH enhanced rumen fermentation and increased milk yield and composition. Furthermore, supplementation with CH to dairy cows could markedly reduce concentrate requirements. In addition, CH supplementation in dairy cattle could increase milk thiocyanate and thus, possibly enhance milk quality and storage, especially in smallholder-dairy farming. CT contained in cassava hay has also been shown to have potential for reducing gastrointestinal nematodes and therefore, acts as an anthelmintic agent. cassava can be formulated as a sole resource of nutritious diets for productive ruminants. Therefore, cassava has great potential to increase the productivity and profitability of sustainable livestock production especially under food-feed-system. (author)

  7. Cassava starch in the Brazilian food industry

    Directory of Open Access Journals (Sweden)

    Ivo Mottin Demiate

    2011-06-01

    Full Text Available Cassava starch is a valued raw material for producing many kinds of modified starches for food applications. Its physicochemical properties, as well as its availability, have made it an interesting and challenging ingredient for the food industry. In the present work, food grade modified cassava starches were purchased from producers and analyzed for selected physicochemical characteristics. Samples of sour cassava starch were included, as well as one sample of native cassava starch. Results showed that almost all modified starches were resistant to syneresis, produced pastes more stable to stirred cooking, and some of them were difficult to cook. The sour cassava starches presented high acidity and resulted in clear and unstable pastes during stirred cooking, susceptible to syneresis.

  8. Development of starter culture for improved processing of Lafun, an African fermented cassava food product

    DEFF Research Database (Denmark)

    Padonou, S.W.; Nielsen, Dennis Sandris; Akissoe, N.H.;

    2010-01-01

    AIMS: To select appropriate micro-organisms to be used as starter culture for reliable and reproducible fermentation of Lafun. METHODS AND RESULTS: A total of 22 cultures consisting of yeast, lactic acid bacteria (LAB) and Bacillus cereus strains predominant in traditionally fermented cassava...... during Lafun processing were tested as potential starter cultures. In an initial screening, Saccharomyces cerevisiae 2Y48P22, Lactobacillus fermentum 2L48P21, Lactobacillus plantarum 1L48P35 and B. cereus 2B24P31 were found to be the most promising of the cultures and were subsequently tested in...... different combinations as mixed starter cultures to ferment submerged cassava roots. Saccharomyces cerevisiae, inoculated singly or combined with B. cereus, gave the softest cassava root after 48 h of fermentation according to determination of compression profile and stress at fracture. Overall, sensory...

  9. Developing GM super cassava for improved health and food security: future challenges in Africa

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    Adenle Ademola A

    2012-08-01

    Full Text Available Abstract Background There is an urgent need to solve the problem of micronutrient malnutrition that is prevalent among young children and women in Africa. Genetically modified (GM biofortified cassava has great potential to solve part of this problem, but controversy surrounding GM technology and lack of awareness, limited facilities, biased news and other factors may hinder the adoption of GM cassava in the future. Method Using semi-structured interviews in Ghana and Nigeria, this paper examines the perspectives of scientists, including the BioCassava Plus (BC+ team, on the potential adoption of GM cassava for improving health and food security in Africa. The article also examines issues around the regulatory system and transfer and acceptance of GM cassava among scientists. Results and discussion The result suggests that an overwhelming majority of scientists agree that GM biofortified cassava will benefit the health of millions in Africa, and that GM cassava conferred with disease and pest resistance will increase cassava production as it is currently plagued by cassava mosaic diseases (CMD. However, respondents are wary of long-term effects of GM cassava on the environment and lack of a regulatory framework to facilitate the adoption of GM cassava. Even though scientists expressed little or no concern about health risks of GM cassava, they were concerned that consumers may express such concerns given limited understanding of GM technology. Conclusion The article concludes with a summary of priorities for policy development with regard to adopting biofortified food products.

  10. Cassava and corn starch in maltodextrin production

    OpenAIRE

    Geovana Rocha Plácido Moore; Luciana Rodrigues do Canto; Edna Regina Amante; Valdir Soldi

    2005-01-01

    Maltodextrin was produced from cassava and corn starch by enzymatic hydrolysis with alpha-amylase. The cassava starch hydrolysis rate was higher than that of corn starches in maltodextrin production with shorter dextrose equivalent (DE). DE values do not show directly the nature of the obtained oligosaccharides. Maltodextrin produced from cassava and corn starch was analysed by high performance liquid chromatography (HPLC), and the analysis showed that maltodextrin production differs accordin...

  11. Genetic modification of cassava enhances starch production

    Institute of Scientific and Technical Information of China (English)

    2009-01-01

    @@ Recently, a field test of transgenic cassava (Manihot esculenta Crantz) for enhanced starch production by the Shanghai Institute of Plant Physiology & Ecology (SIPPE), the CAS Shanghai Institutes for Biological Sciences, proved successful. Through application of transgenic technologies in cassava, the starch quality of this tropical root crop was largely improved. The new cassava cultivars are believed to have a tremendous potential for industrial application in the future.

  12. Use of indigenous technology for the production of High Quality Cassava Flour with similar food qualities as wheat flour

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    Ogbonnaya Chinedum Eleazu

    2014-09-01

    Full Text Available Background. The aim of the paper was to compare the food qualities of 2 varieties (SME 1 and 2 of high quality cassava flour (HQCF produced from indigenous technology and that of some commercially sold wheat/HQCF samples. Material and methods. The pH, proximate, phytochemical, antioxidant, functional properties and starch yield of the flours were carried out using standard techniques. Results. The wheat flours had higher bulk densities and lipids than the HQCF samples while the oil absorption capacity of the HQCF (SME 2 was higher than other fl our samples investigated. The antioxidant assays of the flours showed that they contained considerable levels of antioxidants with the HQCF sample from DAT having higher antioxidants than other flour samples studied. The HQCF (SME 1 had signifi cantly higher (P < 0.05 starch content among the flour samples. The bacteria counts of the HQCF samples ranged from 0 to 1.4 × 104 cfu/ml while the fungal count ranged from 0 to 2 × 10-3 with the unbranded wheat fl our having the highest microbial load compared with other flour samples studied. Conclusion. The use of this indigenous technology produces HQCF with lower lipids, microbial contamination but higher flavour retaining ability, flavonoids and starch contents than wheat flour. The signifi cant positive correlation (R2 = 0.872 between reducing power of the samples and their DPPH antioxidant activity indicate that either could be used to assay for the total antioxidant activity of cassava and wheat flour. The study underscores the need to buy flour from branded companies to reduce the risks of microbial contamination.

  13. Stability of cassava flour-based food bars

    Directory of Open Access Journals (Sweden)

    Erica Caroline da Silva

    2013-03-01

    Full Text Available The consumption of Brazilian cassava has been reduced due to a lack of adjustment to the modern lifestyle. To reverse this trend, new products could be developed specifically targeted to high-value niche markets. Cereal bars stand out as fast food high in nutritional value. A bar formula mimicking cereal bars was prepared using a mixture of Brazilian cassava flour, hydrogenated vegetable fat, dried bananas, ground cashew nuts, and glucose syrup. After being pressed, the bars were dried for 1 hour at 65 °C, packaged in films, and stored under ambient conditions. Its stability was continuously monitored for 210 days in order to ensure its safety and enable its introduction to the market. Texture loss was observed in the packed bars after 90 days of storage, but the sensory characteristics allowed the testers to perceive this tendency after only 30 days of storage. However, chemical, physical, and microbial analyses confirmed that the bars were safe for consumption for 180 days. The results showed that a 45 g cassava flour-based bar enriched with nuts and dried fruits can meet 6% of the recommended daily fiber intake with a caloric value between that of the common cereal bar and that of an energy bar. Adapting the formula with ingredients (fruits, nuts from different regions of Brazil may add value to this traditional product as a fast food.

  14. Chemical safety of cassava products in regions adopting cassava production and processing - experience from Southern Africa

    DEFF Research Database (Denmark)

    Nyirenda, D.B.; Chiwona-Karltun, L.; Chitundu, M.;

    2011-01-01

    perceptions concerning cassava and chemical food safety. Chips, mixed biscuits and flour, procured from households and markets in three regions of Zambia (Luapula-North, Western and Southern) as well as products from the Northern, Central and Southern regions of Malawi, were analyzed for total cyanogenic...... products commercially available on the market. Risk assessments disclose that effects harmful to the developing central nervous system (CNS) may be observed at a lower exposure than previously anticipated. We interviewed farmers in Zambia and Malawi about their cultivars, processing procedures and...

  15. Exploiting the Combination of Natural and Genetically Engineered Resistance to Cassava Mosaic and Cassava Brown Streak Viruses Impacting Cassava Production in Africa

    OpenAIRE

    Hervé Vanderschuren; Isabel Moreno; Anjanappa, Ravi B.; Ima M Zainuddin; Wilhelm Gruissem

    2012-01-01

    Cassava brown streak disease (CBSD) and cassava mosaic disease (CMD) are currently two major viral diseases that severely reduce cassava production in large areas of Sub-Saharan Africa. Natural resistance has so far only been reported for CMD in cassava. CBSD is caused by two virus species, Cassava brown streak virus (CBSV) and Ugandan cassava brown streak virus (UCBSV). A sequence of the CBSV coat protein (CP) highly conserved between the two virus species was used to demonstrate that a CBSV...

  16. Biogas Production From Cassava Starch Effluent Using Microalgae As Biostabilisator

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    B. Budiyono

    2011-07-01

    Full Text Available The rapid growing of Indonesian population is emerging several critical national issues i.e. energy, food, environmental, water, transportation, as well as law and human right. As an agricultural country, Indonesia has abundant of biomass wastes such as agricultural wastes include the cassava starch wastes. The problem is that the effluent from cassava starch factories is released directly into the river before properly treatment. It has been a great source of pollution and has caused environmental problems to the nearby rural population. The possible alternative to solve the problem is by converting waste to energy biogas in the biodigester. The main problem of the biogas production of cassava starch effluent is acid forming-bacteria quickly produced acid resulting significantly in declining pH below the neutral pH and diminishing growth of methane bacteria. Hence, the only one of the method to cover this problem is by adding microalgae as biostabilisator of pH. Microalgae can also be used as purifier agent to absorb CO2.The general objective of this research project was to develop an integrated process of biogas production and purification from cassava starch effluent by using biostabilisator agent microalgae. This study has been focused on the used of urea, ruminant, yeast, microalgae, the treatment of gelled and ungelled feed for biogas production, pH control during biogas production using buffer Na2CO3, and feeding management in the semi-continuous process of biogas production. The result can be concluded as follows: i The biogas production increased after cassava starch effluent and yeast was added, ii Biogas production with microalgae and cassava starch effluent, yeast, ruminant bacteria, and urea were 726.43 ml/g total solid, iii Biogas production without  microalgae was 189 ml/g total solid.

  17. The sustainability of cassava-based bioethanol production in southern Mali

    DEFF Research Database (Denmark)

    Rasmussen, Kjeld; Birch-Thomsen, Torben; Bruun, Thilde Bech;

    2015-01-01

    The demand for biofuels has been rising, which has led developing countries to focus on production of feedstocks for biodiesel and bioethanol production. This has caused concerns for the impacts on food security, food prices and environmental sustainability. This paper examines a hypothetical case...... of cassava-based bioethanol production in southern Mali, assessing its environmental, economic and social sustainability. Results demonstrate that environmental sustainability of cassava-based bioethanol production depends on the ‘baseline’ chosen: Compared to the situation before the decline in cotton...... of labour input. Analysis of the significance of current cassava production for food security shows that bioethanol production should be based on the attiéké variety of cassava, thereby avoiding interference with the important role of the bonouma in assuring food security in northern Mali. The key factor...

  18. Cassava Commercialization in Malawi

    OpenAIRE

    Kambewa, Emma

    2010-01-01

    Malawi continues to rely on maize for household food security. Policies to enhance food security continue to target maize production. Traditionally production and use of cassava was localized in lakeshore areas until the past two decades when maize production was increasingly affected by rainfall variability. Cassava as an alternate food crop has rapidly gained popularity and commercialization of the cassava sector is steadily taking off. Policy and institutional support to diversify the food...

  19. Linamarase production by some microbial isolates and a comparison of the rate of degradation of cassava cyanide by microbial and cassava linamarases

    Directory of Open Access Journals (Sweden)

    Ogbonnaya Nwokoro

    2016-01-01

    lead to the production of standardized and non-toxic cassava food products.

  20. Study of Products Distilled Spirits with Cassava Dregs

    Institute of Scientific and Technical Information of China (English)

    WANG le; WANG Jun-gao; LIU Wen-long

    2009-01-01

    In this paper, Cassava dregs are an outgrowth produced during starchy production which uses cassava as raw material. It is usually dropped out or used as cheap feedstuff. In order to make the best use of cassava dregs, increase industries' benefits and reduce castoff this study developed a new technique which used cassava dregs as raw material to produce distilled spirits based on cassava dregs characteristics. The technique adopt solid-ferment procedure. At first, the ferment is processed by solid-state distilling, and then rectification extra care refinement: at last the tequila was produced with characteristics of simple and elegant fragrance and mellow-tasting.

  1. Economic Analysis of Cassava Production in Benue State, Nigeria

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    I.U. Odoemenem

    2011-09-01

    Full Text Available The study was undertaken to analyze the economics of cassava production in Benue State. Data for this study were collected from a sample of one hundred and sixteen small-scale cassava farmers randomly selected. The objectives of the study were to determine and rank the cost elements of cassava production in the study area; determine the returns to cassava production; and evaluate the profitability of cassava production in the study area. Socio-economic factors include age, educational background, marital status, sex, sources of labour, awareness of extension services, method of weed control, and method of farm land acquisition were identified. Data collected for the study were analyzed using descriptive and inferential statistics. The coefficient of determination (R2 is 0.616, suggesting that the used model has a high goodness of fit. Furthermore, the result of the statistical analysis shows that investing in cassava production enterprise is profitable.

  2. Slow Pyrolysis of Cassava Wastes for Biochar Production and Characterization

    OpenAIRE

    Nurhidayah Mohamed Noor; Adilah Shariff; Nurhayati Abdullah

    2012-01-01

    Production of biochar from slow pyrolysis of biomass is a promising carbon negative procedure since it removes the net carbon dioxide in the atmosphere and produce recalcitrant carbon suitable for sequestration in soil. Biochar production can vary significantly with the pyrolysis parameter. This study investigated the impact of temperature and heating rate on the yield and properties of biochar derived from cassava plantations residues which are cassava stem (CS) and cassava rhizome (CR). The...

  3. Effects of Contract Farming Scheme on Cassava Production Enterprise in Oyo State, Nigeria

    OpenAIRE

    Fawole, Pippy; Thomas, Kehinde A.

    2011-01-01

    There are indications that the domestic demand for cassava particularly as staple food may in no time outweigh that of the industrial sector, except contract and non-contract farming entrepreneurs operate within the framework of sustainable agriculture. The study thus examines the effects of contract farming scheme on cassava production in Oyo State, Nigeria. Multistage sampling technique was used. Oyo and Ibadan/Ibarapa zones were randomly selected from the four Agricultural Development Proj...

  4. Biogas Production From Cassava Starch Effluent Using Microalgae As Biostabilisator

    OpenAIRE

    B. Budiyono; Tutuk Djoko Kusworo

    2011-01-01

    The rapid growing of Indonesian population is emerging several critical national issues i.e. energy, food, environmental, water, transportation, as well as law and human right. As an agricultural country, Indonesia has abundant of biomass wastes such as agricultural wastes include the cassava starch wastes. The problem is that the effluent from cassava starch factories is released directly into the river before properly treatment. It has been a great source of pollution and has caused environ...

  5. Sustainable Energy Crop Production: A Case Study for Sugarcane and Cassava Production in Yunnan, China

    OpenAIRE

    Zhang, Yu; Ni, Jianhong; Zhang, Sizhu

    2011-01-01

    The possibility of using biomass as a source of energy in reducing the greenhouse-effect imposed by carbon dioxide emission and relieving energy crisis is a matter of great interest, such as bioethanol production. Nevertheless, the cultivation of dedicated energy crops dose meet with some criticisms (conflict with food security and environmental degradation, for example). Nowadays sugarcane and cassava are regarded as the potential energy crops for bioethanol production. Endowed with natural ...

  6. Comparasion of iles-iles and cassava tubers as a Saccharomyces cerevisiae substrate fermentation for bioethanol production

    OpenAIRE

    KUSMIYATI

    2010-01-01

    Kusmiyati (2010) Comparasion of iles-iles and cassava tubers as a Saccharomyces cerevisiae substrate fermentation for bioethanol production. Nusantara Bioscience 2: 7-13. The production of bioethanol increase rapidly because it is renewable energy that can be used to solve energy crisis caused by the depleting of fossil oil. The large scale production bioethanol in industry generally use feedstock such as sugarcane, corn, and cassava that are also required as food resouces. Therefore, many st...

  7. The effect of microbial starter composition on cassava chips fermentation for the production of fermented cassava flour

    Science.gov (United States)

    Kresnowati, M. T. A. P.; Listianingrum, Zaenudin, Ahmad; Trihatmoko, Kharisrama

    2015-12-01

    The processing of cassava into fermented cassava flour (fercaf) or the widely known as modified cassava flour (mocaf) presents an alternative solution to improve the competitiveness of local foods and to support national food security. However, the mass production of fercaf is being limited by several problems, among which is the availability of starter cultures. This paper presents the mapping of the effect of microbial starter compositions on the nutritional content of fercaf in order to obtain the suitable nutritional composition. Based on their enzymatic activities, the combination of Lactobacillus plantarum, Bacillus subtilis, and Aspergillus oryzae were tested during the study. In addition, commercial starter was also tested. During the fermentation, the dynamics in microbial population were measured as well as changes in cyanogenic glucoside content. The microbial starter composition was observed to affect the dynamics in microbial populationcynaogenic glucoside content of the produced fercaf. In general, steady state microbial population was reached within 12 hours of fermentation. Cyanogenic glucoside was observed to decrease along the fermentation.

  8. Aflatoxin-producing Aspergillus spp. and aflatoxin levels in stored cassava chips as affected by processing practices

    DEFF Research Database (Denmark)

    Essono, G.; Ayodele, M.; Akoa, A.;

    2009-01-01

    Cassava chips (cassava balls, and cassava pellets) are derived cassava products traditionally produced by farmers in sub-Saharan Africa following fermentation, and drying of fresh roots of cassava, and are widely consumed in Cameroon. Once produced, this food commodity can be stored for more than...

  9. Sustainable Process Design of Biofuels: Bioethanol Production from Cassava rhizome

    OpenAIRE

    Mangnimit, S.; Malakul, P.; Gani, Rafiqul

    2013-01-01

    This study is focused on the sustainable process design of bioethanol production from cassava rhizome. The study includes: process simulation, sustainability analysis, economic evaluation and life cycle assessment (LCA). A steady state process simulation if performed to generate a base case design of the bioethanol conversion process using cassava rhizome as a feedstock. The sustainability analysis is performed to analyze the relevant indicators in sustainability metrics, todefinedesign/retro...

  10. Analysis of the cost and return to management of small scale cassava production in the humid zone of Nigeria

    Directory of Open Access Journals (Sweden)

    Guobadia, E.

    1993-01-01

    Full Text Available Cassava is a major staple food in Nigeria. Available literature showed that not much work had been done on the return to management (RTM of this crop particularly in recent times. Crop production variables of capital, hired labour, family labour and fertilizer-use were studied. Costs and returns of cassava production in the study area were computed. The study showed that the average cost of producing an hectare of cassava irf N 10, 343.99. The total return was valued at N 45, 165.57 with an average RTM of N 34, 821.58. The study also revealed that labour and fertilizer are crucial variables to productivity of the farm-firm in terms of output per hectare. It was concluded that cassava production is a profitable venture and comparable to any Government Service which the unemployed and young school leavers should be encouraged to go into.

  11. Phenotypic Approaches to Drought in Cassava: Review

    OpenAIRE

    Emmanuel eOkogbenin; SETTER, TIM L.; Morag eFerguson; Rose eMutegi; Hernan eCeballos; Bunmi eOlasanmi; Martin eFregene

    2013-01-01

    Cassava is an important crop in Africa, Asia, Latin America and the Caribbean. Cassava can be produced adequately in drought conditions making it the ideal food security crop in marginal environments. Although cassava can tolerate drought stress, it can be genetically improved to enhance productivity in such environments. Drought adaptation studies in over three decades in cassava have identified relevant mechanisms which have been explored in conventional breeding. Drought is a quantitativ...

  12. Phenotypic approaches to drought in cassava: review

    OpenAIRE

    Okogbenin, Emmanuel; SETTER, TIM L.; Ferguson, Morag; Mutegi, Rose; Ceballos, Hernan; Olasanmi, Bunmi; Fregene, Martin

    2013-01-01

    Cassava is an important crop in Africa, Asia, Latin America, and the Caribbean. Cassava can be produced adequately in drought conditions making it the ideal food security crop in marginal environments. Although cassava can tolerate drought stress, it can be genetically improved to enhance productivity in such environments. Drought adaptation studies in over three decades in cassava have identified relevant mechanisms which have been explored in conventional breeding. Drought is a quantitative...

  13. Slow Pyrolysis of Cassava Wastes for Biochar Production and Characterization

    Directory of Open Access Journals (Sweden)

    Nurhidayah Mohamed Noor

    2012-01-01

    Full Text Available Production of biochar from slow pyrolysis of biomass is a promising carbon negative procedure since it removes the net carbon dioxide in the atmosphere and produce recalcitrant carbon suitable for sequestration in soil. Biochar production can vary significantly with the pyrolysis parameter. This study investigated the impact of temperature and heating rate on the yield and properties of biochar derived from cassava plantations residues which are cassava stem (CS and cassava rhizome (CR. The pyrolysis temperatures ranged from 400°C to 600°C while the heating rate parameter was varied from 5°C/min to 25°C/min. The experiment was conducted using the lab scale slow pyrolysis system. The increment of temperature and heating rate of slow pyrolysis for both cassava wastes had raised the fixed carbon content of the biochar but decreased the biochar yield. More biochar was produced at lower temperature and lower heating rate. Temperature gave more influence on the biochar yield as compared to the heating rate parameter. The highest biochar yield of more than 35 mf wt. % can be obtained from both CS and CR at 400°C and heating rate of 5°C/min. From the proximate analysis, the results showed that cassava wastes contain high percentage of volatile matter which is more than 80 mf wt. %. Meanwhile, the biochar produced from cassava wastes contain high percentage of fixed carbon which is about 5−8 times higher than their raw samples. This suggested that, it is a good step to convert CS and CR into high carbon biochar via slow pyrolysis process that can substantially yield more biochar, up to 37 mf wt. % in this study. Since the fixed carbon content for both CS and CR biochar produced in any studied parameter were found to be more than 75 mf wt. %, it is suggested that biochar from cassava wastes is suitable for carbon sequestration.

  14. Bulk H analysis using neutrons for routine quality control of cassava and products

    International Nuclear Information System (INIS)

    Nuclear and related techniques are useful in addressing the issues of food security and safety facing the world today, via quality control of raw materials and products. In this work, experimental investigations were performed to assess the use of total hydrogen content in cassava and products as a quality control indicator of starch and cyanide contents. The work was carried out using a neutron reflection facility at the Centre for Energy Research and Training, Ahmadu Bello University, Zaria, Nigeria. Cassava samples and products were obtained from retail outlets of Ibadan, Umudike and Zaria, representing three major regions of Nigeria. In general, data obtained indicate a total hydrogen content range of 4.47±0.11-10.71±0.27 wt% for the various samples, including raw, dry and processed cassava. Results show that samples having low hydrogen content are generally rich in cyanide compounds and demonstrate an inverse relationship between hydrogen content and cyanide content. The implication of this is that the neutron reflection facility can be used as a quality control setup for routine determination of hydrogen as an indicator of the cyanide content in cassava and products.

  15. Bulk H analysis using neutrons for routine quality control of cassava and products

    Energy Technology Data Exchange (ETDEWEB)

    Jonah, S.A., E-mail: jonahsa2001@yahoo.co [Centre for Energy Research and Training, Ahmadu Bello University, Zaria (Nigeria); Okunade, I.O. [Centre for Energy Research and Training, Ahmadu Bello University, Zaria (Nigeria); Abolude, O. [Department of Physics, Ahmadu Bello University, Zaria (Nigeria); Onyike, E.; Inuwa, I.M. [Department of Biochemistry, Ahmadu Bello University, Zaria (Nigeria)

    2011-07-15

    Nuclear and related techniques are useful in addressing the issues of food security and safety facing the world today, via quality control of raw materials and products. In this work, experimental investigations were performed to assess the use of total hydrogen content in cassava and products as a quality control indicator of starch and cyanide contents. The work was carried out using a neutron reflection facility at the Centre for Energy Research and Training, Ahmadu Bello University, Zaria, Nigeria. Cassava samples and products were obtained from retail outlets of Ibadan, Umudike and Zaria, representing three major regions of Nigeria. In general, data obtained indicate a total hydrogen content range of 4.47{+-}0.11-10.71{+-}0.27 wt% for the various samples, including raw, dry and processed cassava. Results show that samples having low hydrogen content are generally rich in cyanide compounds and demonstrate an inverse relationship between hydrogen content and cyanide content. The implication of this is that the neutron reflection facility can be used as a quality control setup for routine determination of hydrogen as an indicator of the cyanide content in cassava and products.

  16. Wuak Piuak Organoleptic Study of Traditional Food Modified Using Cassava (Manihot Utilissima

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    Mimi Harni

    2015-04-01

    Full Text Available Wuak piuak is a kind of traditional food comes from Kapur IX, Limapuluh Kota Regency. It is usually presented in local traditional events. The Existence of this food unfortunately started to be disappeared and slowly not recognized by young generations.. It is expected by modifying this kind of food using cassava will make it known back. Complete Randomly Design (CRD was used in this case by five treatments and three replications for organoleptic test. The test be assessed by asking which kind of most preferred product from some treatments of texture, colour, aroma, taste, appearance. The high value stated the most preferred product whereas the lowest value was most un-preferred one.   Advanced test from data was done by using Duncan’s New Multiple Range Test (DNMRT at 5 % significance level.  The result showed that the treatment by adding 100% of cassava was the most preferred and had high value of texture, aroma, colour and taste.

  17. Cost benefit analysis of cassava production in Sherpur district of Bangladesh

    OpenAIRE

    Afreen, N.; Haque, M.S.

    2014-01-01

    The present study was designed to analyze the cost, benefit and profitability of cassava production in selected areas of Sherpur district in Bangladesh. Data were collected by interviewing a representative sample of 100 practicing cassava farmers, taking each 50 sample from traditional farmers of Jhinaigati and commercial cassava farmers of Sreebardi Upazila. Analyses showed that per hectare cost incurred for cassava was BDT 41,417.22 in Jhinaigati whereas BDT 53,642.59 in Sreebardi Upazila. ...

  18. Robust transformation procedure for the production of transgenic farmer-preferred cassava landraces

    OpenAIRE

    Zainuddin Ima M; Schlegel Kim; Gruissem Wilhelm; Vanderschuren Hervé

    2012-01-01

    Abstract Recent progress in cassava transformation has allowed the robust production of transgenic cassava even under suboptimal plant tissue culture conditions. The transformation protocol has so far been used mostly for the cassava model cultivar 60444 because of its good regeneration capacity of embryogenic tissues. However, for deployment and adoption of transgenic cassava in the field it is important to develop robust transformation methods for farmer- and industry-preferred landraces an...

  19. Life cycle cost of ethanol production from cassava in Thailand

    International Nuclear Information System (INIS)

    To increase the security of energy supply, lessen dependence on crude oil import and buffer against the impacts of large change in crude oil prices, the Thai government initiated and officially announced the national ethanol fuel program in year 2000. Since then, domestic ethanol demand has grown rapidly. Presently, all commercial ethanol in Thailand is produced from molasses as Thai law prohibits producing it from sugar cane directly. This is likely to limit ethanol supply in the near future. One possible solution is to supply more ethanol from cassava which is widely cultivated in this country. However, its production cost has not yet been known for certain. The objective of this study is to estimate the life cycle cost of ethanol production from cassava and to assess its economic competitiveness with gasoline in the Thai fuel market. Based on the record of cassava prices during the years 2002-2005, it was found that using it as feedstock would share more than 50% of the ethanol from cassava total production cost. It was also found that a bio-ethanol plant, with a capacity of 150,000 l/day, can produce ethanol from cassava in a range of ex-factory costs from 16.42 to 20.83 baht/l of gasoline equivalent (excluding all taxes), with an average cost of 18.15 baht/l of gasoline equivalent (41, 52 and 45 US cents/l gasoline equivalent respectively, based on 2005 exchange rate). In the same years, the range of 95-octane gasoline prices in Thailand varied from 6.18 baht to 20.86 baht/l, with an average price of 11.50 baht/l (15, 52 and 29 US cents/l respectively, based on 2005 exchange rate) which were much cheaper than the costs of ethanol made from cassava. Thus, we conclude that under the scenario of low to normal crude oil price, ethanol from cassava is not competitive with gasoline. The gasoline price has to rise consistently above 18.15 baht (45 US cents)/l before ethanol made from cassava can be commercially competitive with gasoline. (author)

  20. Life cycle cost of ethanol production from cassava in Thailand

    Energy Technology Data Exchange (ETDEWEB)

    Sorapipatana, Chumnong; Yoosin, Suthamma [Joint Graduate School of Energy and Environment, King Mongkut' s University of Technology Thonburi, Pracha-Uthit Rd., Tungkru, Bangmod, Bangkok 10140 (Thailand); Center for Energy Technology and Environment, Commission on Higher Education, Ministry of Education, Bangkok (Thailand)

    2011-02-15

    To increase the security of energy supply, lessen dependence on crude oil import and buffer against the impacts of large change in crude oil prices, the Thai government initiated and officially announced the national ethanol fuel program in year 2000. Since then, domestic ethanol demand has grown rapidly. Presently, all commercial ethanol in Thailand is produced from molasses as Thai law prohibits producing it from sugar cane directly. This is likely to limit ethanol supply in the near future. One possible solution is to supply more ethanol from cassava which is widely cultivated in this country. However, its production cost has not yet been known for certain. The objective of this study is to estimate the life cycle cost of ethanol production from cassava and to assess its economic competitiveness with gasoline in the Thai fuel market. Based on the record of cassava prices during the years 2002-2005, it was found that using it as feedstock would share more than 50% of the ethanol from cassava total production cost. It was also found that a bio-ethanol plant, with a capacity of 150,000 l/day, can produce ethanol from cassava in a range of ex-factory costs from 16.42 to 20.83 baht/l of gasoline equivalent (excluding all taxes), with an average cost of 18.15 baht/l of gasoline equivalent (41, 52 and 45 US cents/l gasoline equivalent respectively, based on 2005 exchange rate). In the same years, the range of 95-octane gasoline prices in Thailand varied from 6.18 baht to 20.86 baht/l, with an average price of 11.50 baht/l (15, 52 and 29 US cents/l respectively, based on 2005 exchange rate) which were much cheaper than the costs of ethanol made from cassava. Thus, we conclude that under the scenario of low to normal crude oil price, ethanol from cassava is not competitive with gasoline. The gasoline price has to rise consistently above 18.15 baht (45 US cents)/l before ethanol made from cassava can be commercially competitive with gasoline. (author)

  1. Robust transformation procedure for the production of transgenic farmer-preferred cassava landraces

    Directory of Open Access Journals (Sweden)

    Zainuddin Ima M

    2012-07-01

    Full Text Available Abstract Recent progress in cassava transformation has allowed the robust production of transgenic cassava even under suboptimal plant tissue culture conditions. The transformation protocol has so far been used mostly for the cassava model cultivar 60444 because of its good regeneration capacity of embryogenic tissues. However, for deployment and adoption of transgenic cassava in the field it is important to develop robust transformation methods for farmer- and industry-preferred landraces and cultivars. Because dynamics of multiplication and regeneration of embryogenic tissues differ between cassava genotypes, it was necessary to adapt the efficient cv. 60444 transformation protocol to genotypes that are more recalcitrant to transformation. Here we demonstrate that an improved cassava transformation protocol for cv. 60444 could be successfully modified for production of transgenic farmer-preferred cassava landraces. The modified transformation method reports on procedures for optimization and is likely transferable to other cassava genotypes reportedly recalcitrant to transformation provided production of high quality FEC. Because the three farmer-preferred cassava landraces selected in this study have been identified as resistant or tolerant to cassava mosaic disease (CMD, the adapted protocol will be essential to mobilize improved traits into cassava genotypes suitable for regions where CMD limits production.

  2. Ethanol production of banana shell and cassava starch

    International Nuclear Information System (INIS)

    In this work the acid hydrolysis of the starch was evaluated in cassava and the cellulose shell banana and its later fermentation to ethanol, the means of fermentation were adjusted for the microorganisms saccharomyces cerevisiae nrrl y-2034 and zymomonas mobilis cp4. The banana shell has been characterized, which possesses a content of starch, cellulose and hemicelluloses that represent more than 80% of the shell deserve the study of this as source of carbon. The acid hydrolysis of the banana shell yield 20g/l reducing sugar was obtained as maximum concentration. For the cassava with 170 g/l of starch to ph 0.8 in 5 hours complete conversion is achieved to you reducing sugars and any inhibitory effect is not noticed on the part of the cultivations carried out with banana shell and cassava by the cyanide presence in the cassava and for the formation of toxic compounds in the acid hydrolysis the cellulose in banana shell. For the fermentation carried out with saccharomyces cerevisiae a concentration of ethanol of 7.92± 0.31% it is achieved and a considerable production of ethanol is not appreciated (smaller than 0.1 g/l) for none of the means fermented with zymomonas mobilis

  3. Labour Arrangements in Cassava Production in Oyo State, Nigeria

    Directory of Open Access Journals (Sweden)

    Abila, N.

    2012-01-01

    Full Text Available The study examined the effects of labour arrangements on the profitability of cassava enterprises in Oyo North Area of Oyo State, Nigeria. A multi-stage sampling technique was adopted for data collection, while data were analysed using descriptive statistics and budgetary analysis. The results show that the prevalent labour arrangements for cassava enterprises are: a combination of Family, Hired and Contract labour (38.9%; Family-Hired labour (27.8%; Family-Contract labour (31.1%. The gross margin per hectares across labour arrangements are N279481.99 (all-labour, N286044.24 (family-hired, N216940.10 (familycontract, and N235000.00 (family only. The returns on a naira invested on variable costs across different labour arrangements for cassava enterprises are N2.04 (all-labour, N3.66 (family-hired, N2.37 (familycontract, and N2.61 (family only. This implies that a unit (N1 variable cost in the various labour arrangements of all-labour, family/hired, family/contract and family only in cassava production will yield a marginal return of N3.04, N3.66, N2.37 and N2.61 respectively. Family-hired labour arrangement yields higher marginal return per unit of manday and one naira spent than all other arrangements. The study recommends among others the application of laboursaving technologies and an optimum combination of various labour arrangements to reduce the cost of labour used in cassava production.

  4. Nutritious value of co-products of the cassava Valor nutritivo de co-produtos da mandioca

    OpenAIRE

    André Luiz Rodrigues Magalhães; Elyzabeth da Cruz Cardoso; Ronaldo Lopes Oliveira; Geane Dias Gonçalves Ferreira; Elieldo Lameira Brito

    2007-01-01

    The present study evaluated the chemical composition, protein and total carbohydrates content, energy estimative of industrial co-products of cassava from the North of Brazil (cassava scraping, cassava co-products flower, cassava mass and the superior third of cassava silage STSRM). The results were evaluated by description of the statistical analysis. Highest mean values were found for STSRM Crude Protein (CP) and Neutral Detergent Fiber (NDF). Variation values occurred in protein content, t...

  5. Expanding the Application of Cassava Value Chain Technologies Through UPoCA Project

    OpenAIRE

    Braima Dama James; P. Bramel; E. Witte; R. Asiedu; D. Watson; R. Okechuckwu.

    2013-01-01

    Cassava can play a key role in rural economic growth in Africa, but are we there yet? Cassava varieties with 50% more yielding potential and technologies to boost processing and marketing of cassava are available. However, the sub-sector is constrained by low productivity and marketing difficulties. In 2008, USAID and IITA initiated the project “Unleashing the Power of Cassava in Response to Food Price Crisis (UPOCA) as a multi-country and inter-institutional partnership enabling cassava sub-...

  6. Dangerous assumptions : the agroecology and ethnobiology of traditional polyculture cassava systems in rural Cameroon and implications of green revolution technologies for sustainability, food security, and rural welfare

    NARCIS (Netherlands)

    Nchang Ntumngia, R.

    2010-01-01

    The Alliance for a New Green Revolution in Africa and African government and CGIAR programmes oriented toward improving cassava production through intensification and the use of external inputs have the ultimate goals to improve food production, promote market integration, and increase incomes of

  7. Sustainable Process Design of Biofuels: Bioethanol Production from Cassava rhizome

    DEFF Research Database (Denmark)

    Mangnimit, S.; Malakul, P.; Gani, Rafiqul

    2013-01-01

    This study is focused on the sustainable process design of bioethanol production from cassava rhizome. The study includes: process simulation, sustainability analysis, economic evaluation and life cycle assessment (LCA). A steady state process simulation if performed to generate a base case design........ Also, simultaneously with sustainability analysis, the life cycle impact on environment associated with bioethanol production is performed. Finally, candidate alternative designs are generated and compared with the base case design in terms of LCA, economics, waste, energy usage and enviromental impact...... of the bioethanol conversion process using cassava rhizome as a feedstock. The sustainability analysis is performed to analyze the relevant indicators in sustainability metrics, to definedesign/retrofit targets for process improvements. Economic analysis is performed to evaluate the profitability of the process...

  8. An evaluation of cassava, sweet potato and field corn as potential carbohydrate sources for bioethanol production in Alabama and Maryland

    Energy Technology Data Exchange (ETDEWEB)

    Ziska, Lewis H.; Tomecek, Martha; Sicher, Richard [United States Department of Agriculture, Agricultural Research Service, Crop Systems and Global Change Lab, 10300 Baltimore Avenue, Building 1, Beltsville, MD 20705 (United States); Runion, G. Brett; Prior, Stephen A.; Torbet, H. Allen [United States Department of Agriculture, Agricultural Research Service, National Soil Dynamics Laboratory, 411 South Donahue Drive, Auburn, AL 36832 (United States)

    2009-11-15

    The recent emphasis on corn production to meet the increasing demand for bioethanol has resulted in trepidation regarding the sustainability of the global food supply. To assess the potential of alternative crops as sources of bioethanol production, we grew sweet potato (Ipomoea batatas) and cassava (Manihot esculentum) at locations near Auburn, Alabama and Beltsville, Maryland in order to measure root carbohydrate (starch, sucrose, glucose) and root biomass. Averaged for both locations, sweet potato yielded the highest concentration of root carbohydrate (ca 80%), primarily in the form of starch (ca 50%) and sucrose (ca 30%); whereas cassava had root carbohydrate concentrations of (ca 55%), almost entirely as starch. For sweet potato, overall carbohydrate production was 9.4 and 12.7 Mg ha{sup -1} for the Alabama and Maryland sites, respectively. For cassava, carbohydrate production in Maryland was poor, yielding only 2.9 Mg ha{sup -1}. However, in Alabama, carbohydrate production from cassava averaged {proportional_to}10 Mg ha{sup -1}. Relative to carbohydrate production from corn in each location, sweet potato and cassava yielded approximately 1.5 x and 1.6 x as much carbohydrate as corn in Alabama; 2.3 x and 0.5 x for the Maryland site. If economical harvesting and processing techniques could be developed, these data suggest that sweet potato in Maryland, and sweet potato and cassava in Alabama, have greater potential as ethanol sources than existing corn systems, and as such, could be used to replace or offset corn as a source of biofuels. (author)

  9. Exploring the potential of cassava in promoting agricultural growth in Nigeria

    OpenAIRE

    Sanzidur Rahman; Brodrick O. Awerije

    2016-01-01

    Cassava is one of the major food crops in Nigeria, with multiple uses from human consumption to industrial applications. This study explores the potential of cassava in Nigerian agriculture based on a review of cassava development policies; performs a trend analysis of the cultivation area, production, productivity, and real price of cassava and other competing crops for the period 1961–2013; identifies the sources of growth in production; and examines the production constraints at the local ...

  10. Beef production based on cassava products and legume foliage in Vietnam

    OpenAIRE

    Chu Manh, Thang

    2010-01-01

    The overall aim of this thesis was to determine the associative effects of supplemental sources of protein, or protein and energy, using cassava products and legume foliage on rumen degradability, in vivo digestibility, feed intake and growth rate of crossbred growing cattle. First it was hypothesized that the substitution of a part of a conventional concentrate with mixed cassava and legume foliage will positively influence rumen degradability and improve the performance of growing cattle. T...

  11. Implementing Cleaner Production as an Environmental Management Efforts in Small Industries of Cassava Chips

    Directory of Open Access Journals (Sweden)

    Rahmadyanti Erina

    2016-01-01

    Full Text Available Small and Medium Enterprises (SMEs is one of the major driving factors for Indonesian economy, especially in food processing industries. The cassava-based industry is one type of food and beverage industry with chips as its major product. The limitations of knowledge caused their activities to only aim at pursuing economic benefits and ignoring the environmental balance. The most appropriate preventive method used, according to the characteristics of SMEs in Indonesia, is Cleaner Production. This study aims to reduce the risk of environmental pollution caused by the waste production of small chips industries by implementing cleaner production. The method used in this study is quick scanning by analyzing mass balance, energy, and utilities that aim to find an inefficient process to minimize losses. Implementation of cleaner production may include good housekeeping, reducing, and reusing. Based on the assessment of alternative eligibility criteria, the equipment modifications are the main factor in implementing cleaner production that drives the profits by providing efficiency of cutting as much as 80 percent and optimizes the profits into 57.62 kg in a month or 691.44 kg in a year. If the price of cassava chips is IDR 40,000 in a kg, then it would save IDR 27,657,600 in a year.

  12. Effects of Climate Change on the Production and Profitability of Cassava in the Niger Delta Region of Nigeria

    OpenAIRE

    Ajayi, J. O.

    2015-01-01

    Nigeria is the single largest producer of cassava in the world with the bulk of the cassava coming out from the Niger Delta region. Human, economic and agricultural activities are currently threatened in the region by vagaries in climatic factors. These vagaries affect the production and profitability of cassava. The study was therefore conducted to assess the effects of climate change on the production and profitability of cassava in the Niger Delta region of Nigeria. The study made use of a...

  13. RESOURCE UTILIZATION BEHAVIOUR OF CASSAVA PRODUCERS IN EPE AREA OF LAGOS STATE: STOCHASTIC FRONTIER PRODUCTION FUNCTION APPROACH

    OpenAIRE

    Ogunbameru, A.; Okeowo, T.A.

    2013-01-01

    The Stochastic frontier production function was used to assess the technical efficiency of cassava production in Epe Area of Lagos State, Nigeria. Results show that cassava farmers in the study area experienced increasing positive return-to-scale (2.2675. The study also reveals that a significant relationship exists between farm size, labour, planting materials, cost of other input and cassava output in the study area. Cassava farmers with large farmers are found to have higher net farm incom...

  14. Interactive effects of temperature and drought on cassava growth and toxicity: implications for food security?

    Science.gov (United States)

    Brown, Alicia L; Cavagnaro, Timothy R; Gleadow, Ros; Miller, Rebecca E

    2016-10-01

    Cassava is an important dietary component for over 1 billion people, and its ability to yield under drought has led to it being promoted as an important crop for food security under climate change. Despite its known photosynthetic plasticity in response to temperature, little is known about how temperature affects plant toxicity or about interactions between temperature and drought, which is important because cassava tissues contain high levels of toxic cyanogenic glucosides, a major health and food safety concern. In a controlled glasshouse experiment, plants were grown at 2 daytime temperatures (23 °C and 34 °C), and either well-watered or subject to a 1 month drought prior to harvest at 6 months. The objective was to determine the separate and interactive effects of temperature and drought on growth and toxicity. Both temperature and drought affected cassava physiology and chemistry. While temperature alone drove differences in plant height and above-ground biomass, drought and temperature × drought interactions most affected tuber yield, as well as foliar and tuber chemistry, including C : N, nitrogen and cyanide potential (CNp; total cyanide released from cyanogenic glucosides). Conditions that most stimulated growth and yield (well-watered × high temperature) effected a reduction in tuber toxicity, whereas drought inhibited growth and yield, and was associated with increased foliar and tuber toxicity. The magnitude of drought effects on tuber yield and toxicity were greater at high temperature; thus, increases in tuber CNp were not merely a consequence of reduced tuber biomass. Findings confirm that cassava is adaptable to forecast temperature increases, particularly in areas of adequate or increasing rainfall; however, in regions forecast for increased incidence of drought, the effects of drought on both food quality (tuber toxicity) and yield are a greater threat to future food security and indicate an increasing necessity for processing of

  15. Enhanced thermophilic fermentative hydrogen production from cassava stillage by chemical pretreatments

    DEFF Research Database (Denmark)

    Wang, Wen; Luo, Gang; Xie, Li;

    2013-01-01

    Acid and alkaline pretreatments for enhanced hydrogen production from cassava stillage were investigated in the present study. The result showed that acid pretreatment was suitable for enhancement of soluble carbohydrate while alkaline pretreatment stimulated more soluble total organic carbon...... production from cassava stillage. Acid pretreatment thereby has higher capacity to promote hydrogen production compared with alkaline pretreatment. Effects of pretreatment temperature, time and acid concentration on hydrogen production were also revealed by response surface methodology. The results showed...... highest hydrogen production of 434 mL, 67% higher than raw cassava stillage....

  16. Production and Purification of Bioethanol from Molasses and Cassava

    Science.gov (United States)

    Maryana, Roni; Wahono, Satriyo Krido

    2009-09-01

    This research aim to analysis bioethanol purification process. Bioethanol from cassava has been produced in previous research and the ethanol from molasses was taken from Bekonang region. The production of bioethanol from cassava was carried out through several processes such as homogenization, adding of α-amylase, β-amylase and yeast (Saccharomyces c). Two types of laboratory scale distillator have been used, the first type is 50 cm length and 4 cm diameter. The second type distillator is 30 cm length and 9 cm diameter. Both types have been used to distill bioethanol The initial concentration after the fermentation process is 15% for bioethanol from cassava and 20-30% ethanol from molasses. The results of first type distillator are 90% of bioethanol at 50° C and yield 2.5%; 70% of bioethanol at 60° C and yield 11.2%. 32% of bioethanol at 70° C and yield 42%. Meanwhile the second distillator results are 84% of bioethanol at 50° C with yield 12%; 51% of bioethanol at 60° C with yield 35.5%; 20% of bioethanol at 70° C with yield 78.8%; 16% of bioethanol at 80° C with yield 81.6%. The ethanol from molasses has been distillated once times in Bekonang after the fermentation process, the yield was about 20%. In this research first type distillator and the initial concentration is 20% has been used. The results are 95% of bioethanol at 75° C with yield 8%; 94% of bioethanol at 85° C with yield 13% when vacuum pump was used. And 94% of bioethanol at 90° C with yield 3.7% and 94% of bioethanol at 96° C with yield 10.27% without vacuum pump. The bioethanol purification use second type distillator more effective than first type distillator.

  17. Cassava virus diseases: biology, epidemiology, and management.

    Science.gov (United States)

    Legg, James P; Lava Kumar, P; Makeshkumar, T; Tripathi, Leena; Ferguson, Morag; Kanju, Edward; Ntawuruhunga, Pheneas; Cuellar, Wilmer

    2015-01-01

    Cassava (Manihot esculenta Crantz.) is the most important vegetatively propagated food staple in Africa and a prominent industrial crop in Latin America and Asia. Its vegetative propagation through stem cuttings has many advantages, but deleteriously it means that pathogens are passed from one generation to the next and can easily accumulate, threatening cassava production. Cassava-growing continents are characterized by specific suites of viruses that affect cassava and pose particular threats. Of major concern, causing large and increasing economic impact in Africa and Asia are the cassava mosaic geminiviruses that cause cassava mosaic disease in Africa and Asia and cassava brown streak viruses causing cassava brown streak disease in Africa. Latin America, the center of origin and domestication of the crop, hosts a diverse set of virus species, of which the most economically important give rise to cassava frog skin disease syndrome. Here, we review current knowledge on the biology, epidemiology, and control of the most economically important groups of viruses in relation to both farming and cultural practices. Components of virus control strategies examined include: diagnostics and surveillance, prevention and control of infection using phytosanitation, and control of disease through the breeding and promotion of varieties that inhibit virus replication and/or movement. We highlight areas that need further research attention and conclude by examining the likely future global outlook for virus disease management in cassava. PMID:25591878

  18. Comparasion of iles-iles and cassava tubers as a Saccharomyces cerevisiae substrate fermentation for bioethanol production

    Directory of Open Access Journals (Sweden)

    KUSMIYATI

    2010-01-01

    Full Text Available Kusmiyati (2010 Comparasion of iles-iles and cassava tubers as a Saccharomyces cerevisiae substrate fermentation for bioethanol production. Nusantara Bioscience 2: 7-13. The production of bioethanol increase rapidly because it is renewable energy that can be used to solve energy crisis caused by the depleting of fossil oil. The large scale production bioethanol in industry generally use feedstock such as sugarcane, corn, and cassava that are also required as food resouces. Therefore, many studies on the bioethanol process concerned with the use raw materials that were not competing with food supply. One of the alternative feedstock able to utilize for bioethanol production is the starchy material that available locally namely iles-iles (Amorphophallus mueller Blum. The contain of carbohydrate in the iles-iles tubers is around 71.12 % which is slightly lower as compared to cassava tuber (83,47%. The effect of various starting material, starch concentration, pH, fermentation time were studied. The conversion of starchy material to ethanol have three steps, liquefaction and saccharification were conducted using α-amylase and amyloglucosidase then fermentation by yeast S.cerevisiaie. The highest bioethanol was obtained at following variables starch:water ratio=1:4 ;liquefaction with 0.40 mL α-amylase (4h; saccharification with 0.40 mL amyloglucosidase (40h; fermentation with 10 mL S.cerevisiae (72h producing bioethanol 69,81 g/L from cassava while 53,49 g/L from iles-iles tuber. At the optimum condition, total sugar produced was 33,431 g/L from cassava while 16,175 g/L from iles-iles tuber. The effect of pH revealed that the best ethanol produced was obtained at pH 5.5 during fermentation occurred for both cassava and iles-iles tubers. From the results studied shows that iles-iles tuber is promising feedstock because it is producing bioethanol almost similarly compared to cassava.

  19. THE ECONOMIC IMPACT OF IMPROVED AGRICULTURAL TECHNOLOGY ON CASSAVA PRODUCTIVITY IN KOGI STATE OF NIGERIA

    Directory of Open Access Journals (Sweden)

    Ilemona Adofu

    2013-07-01

    Full Text Available This paper assessed the economic impact of improved agricultural technologies on cassava productivity in Kogi State, Nigeria. The results are drawn from a household survey covering the agricultural season of 2009/2010. The data obtained from interview schedule was subjected to descriptive and inferential statistical analysis. Descriptive statistics for this study include frequency, percentages and means. The hypothesis was tested using chisquare. The result shows that 79.33% of the respondents adopt the use of improved variety within the period under study. The analysis done on the revenue of the respondents before and after the adoption of the improved agricultural technology shows that revenue of farmers after the adoption of innovations are better off than revenue generated before adoption by N27,750 on the average per farmer. This result shows that the impact of improved agricultural technologies on cassava productivity is positive. Additionally, the results attest to the importance of increasing agricultural productivity in tandem with improvements on the adoption and use of improved agricultural technologies and its availability to the reach of farmers with the farmers’ ability to store food. This findings is consistence with Idachaba and Ayoola, (1995 who observed that improved agricultural helped in increasing agricultural productivity.

  20. Cassava Commercialization in Mozambique

    OpenAIRE

    Donovan, Cynthia; Haggblade, Steven; Salegua, Venancio Alexandre; Cuambe, Constantino; Mudema, Joao; Tomo, Alda

    2011-01-01

    Cassava supplies roughly 30% of all calories consumed in Mozambique, making it the country’s most important food security crop. Over the past several decades, growing urbanization and shifting demand patterns have led to growing opportunities for cassava processing and commercialization. This paper examines the commercial dynamics in Mozambique’s cassava value chain as well as the food security implications of growing cassava commercialization.

  1. Dangerous assumptions : the agroecology and ethnobiology of traditional polyculture cassava systems in rural Cameroon and implications of green revolution technologies for sustainability, food security, and rural welfare

    OpenAIRE

    Nchang Ntumngia, R.

    2010-01-01

    The Alliance for a New Green Revolution in Africa and African government and CGIAR programmes oriented toward improving cassava production through intensification and the use of external inputs have the ultimate goals to improve food production, promote market integration, and increase incomes of small farm households. Essentially, AGRA’s arguments, which are either implicit or explicit in the policies and programmes of the Government of Cameroon and of several CGIAR institutes that the Gover...

  2. Batch and Continuous Lactic Acid Production from Cassava by Streptococcus bovis

    OpenAIRE

    Fachrul Razi; S D Yuwono

    2006-01-01

    Process variables were optimized for the production of lactic acid from cassava by Streptococcus bovis for batch and continuous fermentations. In the batch fermentation, maximum yield 82.5% and maximum lactic acid productivity 2.43 was achieved at 39 oC, pH 5.5 with 50 g/l cassava concentration. In the continuous fermentation maximum productivity lactic acid 1.25 g/l.h was obtained at dilution rate 0.05 /h.

  3. Milk production and economic assessment of cassava bagasse in the feed of dairy cows

    Directory of Open Access Journals (Sweden)

    Leandro Pereira Lima

    2015-08-01

    Full Text Available The addition of 0; 5; 10 and 15% cassava bagasse, based on the dry matter of the total diet of crossbred Holstein v. Zebu cows, was evaluated on milk production and composition and on the impacts of diet costs. The animals, weighing an average of 478.5 kg, were in the middle third lactation period. Diet with 15% cassava bagasse provided a 13.2% increase in production when compared to control. Feed conversion had a quadratic effect with minimum point at 4.2% of cassava bagasse inclusion. Crude protein, the only milk component that changed, increased linearly with the inclusion of cassava bagasse levels. Treatment with 15% cassava bagasse caused a more effective operational cost (42.8% higher when compared to control and the highest leveling point for milk production and price. The lowest leveling points were treatments with 5 and 10% inclusion of cassava bagasse, which had the best economic results. Concentrates caused cost increase, particularly when roughage : concentrate ratio decreased due to higher cassava bagasse inclusion levels.

  4. Improvement of the nutrient qualities of cassava fermented end-products

    International Nuclear Information System (INIS)

    The yeast strains Saccharomycopsis fibuliger NRRL (Y-2388), Saccharomyces diastaticus NRRL (Y-2416 and Y-4238), Schwaniomyces occidentalis NRRLY-2477 as well as nor-leucine resistant and amylase-overproducing mutants of NRRL-Y-2338 (obtained with the help of NTG-mutagenesis) were used to study their abilities to increase the yield of protein into the cassava fermenting pulp. Their growth kinetics, amylase activity and biomass production initially studied on 2% MYPS medium. S. fibuliger (Y-2388) gave the highest biomass concentration (13,4 g/e) and was found to be superior to other wild strains for protein enrichment of cassava through fermentation. The optimization of the condition for fermentation revealed that 5% w/v of the cassava pulp at pH 6 with an addition of the yeast extract increased the protein content of cassava from 2.8% to 5.6%. The use of amylase overproducing mutants of S. fibuliger Y-2388 inoculated singly or in combination with others did not promote the enrichment of cassava, whereas nor-leucine resistant mutants considerable increased the protein content in the cassava pulp and no supplementation of the pulp with any nutrients is required. Hence, both S. fibuligera Y-2388 wild and its nor-leucine resistant mutant should be considered as a potential inocula with respect to protein enrichment of the cassava fermented end-product. (author). 3 figs, 9 tabs

  5. Biological implications in cassava for the production of amylose-free starch: impact on root yield and related traits.

    OpenAIRE

    Amanda eKarlström; Sandra eSalazar; Fernando eCalle; Nelson eMorante; Dominique eDufour; Hernán eCeballos

    2016-01-01

    Cassava (Manihot esculenta, Crantz) is an important food security crop, but it is becoming an important raw material for different industrial applications. Cassava is the second most important source of starch worldwide. Novel starch properties are of interest to the starch industry, and one them is the recently identified amylose-free (waxy) cassava starch. Waxy mutants have been found in different crops and have been often associated with a yield penalty. There are ongoing efforts to develo...

  6. Biological Implications in Cassava for the Production of Amylose-Free Starch: Impact on Root Yield and Related Traits

    OpenAIRE

    Karlström, Amanda; Calle, Fernando; Salazar, Sandra; Morante, Nelson; Dufour, Dominique; Ceballos, Hernán

    2016-01-01

    Cassava (Manihot esculenta, Crantz) is an important food security crop, but it is becoming an important raw material for different industrial applications. Cassava is the second most important source of starch worldwide. Novel starch properties are of interest to the starch industry, and one them is the recently identified amylose-free (waxy) cassava starch. Waxy mutants have been found in different crops and have been often associated with a yield penalty. There are ongoing efforts to develo...

  7. Molecular identification of Lactobacillus spp. associated with puba, a Brazilian fermented cassava food

    Directory of Open Access Journals (Sweden)

    S.M. Crispim

    2013-01-01

    Full Text Available Puba or carimã is a Brazilian staple food obtained by spontaneous submerged fermentation of cassava roots. A total of 116 lactobacilli and three cocci isolates from 20 commercial puba samples were recovered on de Man, Rogosa and Sharpe agar (MRS; they were characterized for their antagonistic activity against foodborne pathogens and identified taxonomically by classical and molecular methods. In all samples, lactic acid bacteria were recovered as the dominant microbiota (7.86 ± 0.41 log10 CFU/g. 16S-23S rRNA ARDRA pattern assigned 116 isolates to the Lactobacillus genus, represented by the species Lactobacillus fermentum (59 isolates, Lactobacillus delbrueckii (18 isolates, Lactobacillus casei (9 isolates, Lactobacillus reuteri (6 isolates, Lactobacillus brevis (3 isolates, Lactobacillus gasseri (2 isolates, Lactobacillus nagelii (1 isolate, and Lactobacillus plantarum group (18 isolates. recA gene-multiplex PCR analysis revealed that L. plantarum group isolates belonged to Lactobacillus plantarum (15 isolates and Lactobacillus paraplantarum (3 isolates. Genomic diversity was investigated by molecular typing with rep (repetitive sequence-based PCR using the primer ERIC2 (enterobacterial repetitive intergenic consensus. The Lactobacillus isolates exhibited genetic heterogeneity and species-specific fingerprint patterns. All the isolates showed antagonistic activity against the foodborne pathogenic bacteria tested. This antibacterial effect was attributed to acid production, except in the cases of three isolates that apparently produced bacteriocin-like inhibitory substances. This study provides the first insight into the genetic diversity of Lactobacillus spp. of puba.

  8. Production of freeze-dried lactic acid bacteria starter culture for cassava fermentation into gari.

    OpenAIRE

    Yao, Amenan Anastasie; Dortu, Carine; Egounlety, Moutairu; Pinto, Cristina; Vinodh, A. Edward; Huch, Melanie; Franz, Charles M. A. P.; Holzapfel, Willhelm; Mbugua, Samuel; Mengu, Moses; Thonart, Philippe

    2009-01-01

    Sixteen lactic acid bacteria, eight Lactobacillus plantarum, three L. pentosus, 2 Weissella paramesenteroides, two L. fermemtum and one Leuconostoc mesenteroides ssp. mesenteroides were previously isolated from cassava fermentation and selected on the basis of their biochemical properties with a view to selecting appropriate starter cultures during cassava fermentation for gari production. In this study, the potential of these pre-selected strains as suitable freeze-dried cultures was eval...

  9. Strategies for developing the cassava industry

    International Nuclear Information System (INIS)

    The centralization of the cassava industry in tropical (and especially African) countries should be considered as a very important part of general strategy directed to the provision of the population with nutritionally balanced cassava foods. The Irish model of the development of dairy industry during the last 45 years had been a classical example of small involved groups in dairy farming getting together to pool their resources and family requirements to make a common objective succeed. This model based on a co-operative concept could be recommended for the cassava producing areas in order to improve this industry. The identification of the research areas required to improve the quality of the cassava fermented food products is another important part of the cassava strategy. These areas should include (i) fundamental studies of the various bacterial groups involved in the fermentation process and identification of the key groups involved at the various stages of fermentation (ii) strain screening programmes of these identified bacteria to select those which are most important to the fermentation of cassava (iii) studies to determine the appropriate methods for the propagation and the storage of these strains and (iv) systems to distribute these strains to the industries/small farmers/local co-operatives in cassava processing. Other technological and research aspects of improvement of the traditional fermentation practice of cassava are discussed in the paper. (author)

  10. Determinants Of Export-Led Cassava Production Intensification Among Small-Holder Farmers in Delta State, Nigeria

    OpenAIRE

    Achoja, F. O.; Idoge, D. E.; Ukwuaba, S. I.; Esowhode, A.E.

    2012-01-01

    Determinants of export-led cassava production intensification among small-holder farmers were investigated. Primary data collected with structured questionnaire from randomly selected 60 respondents, were analysed using appropriate statistics. The result showed a slow increasing trend in response to export opportunities. Farm size, credit availability, cassava product domestic prices, labour and frequency of extension contact had positive effect on cassava output while existence of efficient ...

  11. Sustainable energy crop: An analysis of ethanol production from cassava in Thailand

    Science.gov (United States)

    Ubolsook, Aerwadee

    The first essay formulates a dynamic general equilibrium optimal control model of an energy crop as part of a country's planned resource use over a period of time. The model attempts to allocate consumption, production, and factors of production to achieve the country's sustainable development goal. A Cobb-Douglas specification is used for both utility and production functions in the model. We calibrate the model with Thailand data. The selected model is used to generate the stationary state solution and to simulate the optimal policy function and optimal time paths. Two methods are used: a linear approximation method and the Runke-Kutta reverse shooting method. The model provides numerical results that can be used as information for decision makers and stakeholders to devise an economic plan to achieve sustainable development goals. The second essay studies the effect of international trade and changes in labor supply, land supply, and the price of imported energy on energy crop production for bio fuel and food, as well as impacts on social welfare. We develop a dynamic general equilibrium model to describe two baseline scenarios, a closed economy and an open economy. We find that international trade increases welfare and decreases the energy price. Furthermore, resources are allocated to produce more food under the open economy scenario than the quantities produced under a closed economy assumption. An increase in labor supply and land supply result in an increase in social welfare. An increase in imported energy price leads to a welfare loss, higher energy production, and lower food production. The third essay develops a partial equilibrium econometric model to project the impacts of an increase in ethanol production on the Thai agriculture sector over the next ten years. The model is applied to three scenarios for analyzing the effect of government ethanol production targets. The results from the baseline model and scenario analysis indicate that an expansion

  12. Microbiological and biochemical characterization of cassava retting, a traditional lactic Acid fermentation for foo-foo (cassava flour) production.

    Science.gov (United States)

    Brauman, A; Keleke, S; Malonga, M; Miambi, E; Ampe, F

    1996-08-01

    The overall kinetics of retting, a spontaneous fermentation of cassava roots performed in central Africa, was investigated in terms of microbial-population evolution and biochemical and physicochemical parameters. During the traditional process, endogenous cyanogens were almost totally degraded, plant cell walls were lysed by the simultaneous action of pectin methylesterase and pectate lyase, and organic acids (C(inf2) to C(inf4)) were produced. Most microorganisms identified were found to be facultative anaerobes which used the sugars (sucrose, glucose, and fructose) present in the roots as carbon sources. After 24 h of retting, the fermentation reached an equilibrium that was reproducible in all the spontaneous fermentations studied. Lactic acid bacteria were largely predominant (over 99% of the total flora after 48 h) and governed the fermentation. The epiphytic flora was first replaced by Lactococcus lactis, then by Leuconostoc mesenteroides, and finally, at the end of the process, by Lactobacillus plantarum. These organisms produced ethanol and high concentrations of lactate, which strongly acidified the retting juice. In addition, the rapid decrease in partial oxygen pressure rendered the process anaerobic. Strict anaerobes, such as Clostridium spp., developed and produced the volatile fatty acids (mainly butyrate) responsible, together with lactate, for the typical flavor of retted cassava. Yeasts (mostly Candida spp.) did not seem to play a significant role in the process, but their increasing numbers in the last stage of the process might influence the flavor and the preservation of the end products. PMID:16535378

  13. Cassava Genetic Transformation and its Application in Breeding

    Institute of Scientific and Technical Information of China (English)

    Jia Liu; Qijie Zheng; Qiuxiang Ma; Kranthi Kumar Gadidasu; Peng Zhang

    2011-01-01

    As a major source of food, cassava (Manihot esculenta Crantz) is an important root crop in the tropics and subtropics of Africa and Latin America, and serves as raw material for the production of starches and bioethanol in tropical Asia. Cassava improvement through genetic engineering not only overcomes the high heterozygosity and serious trait separation that occurs in its traditional breeding, but also quickly achieves improved target traits. Since the first report on genetic transformation in cassava in 1996, the technology has gradually matured over almost 15 years of development and has overcome cassava genotype constraints, changing from mode cultivars to farmer-preferred ones.Significant progress has been made in terms of an increased resistance to pests and diseases, biofortification, and improved starch quality,building on the fundamental knowledge and technologies related to planting, nutrition, and the processing of this important food crop that has often been neglected. Therefore, cassava has great potential in food security and bioenergy development worldwide.

  14. Quality management manual for production of high quality cassava flour

    DEFF Research Database (Denmark)

    Dziedzoave, Nanam Tay; Abass, Adebayo Busura; Amoa-Awua, Wisdom K.;

    The high quality cassava flour (HQCF) industry has just started to evolve in Africa and elsewhere. The sustainability of the growing industry, the profitability of small- and medium-scale enterprises (SMEs) that are active in the industry and good-health of consumers can best be guaranteed throug...

  15. Analysis of the potential for sustainable, cassava-based bioethanol production in Mali

    DEFF Research Database (Denmark)

    Rasmussen, Kjeld; Bruun, Thilde Bech; Birch-Thomsen, Torben;

    The present project is covered in five main reports: 1) Analyses of the potential for sustainable, cassava-based bio-ethanol production in Mali 2) Agricultural residues for energy production in Mali 3) Pre-feasibility study for an electric power plant based on rice straw 4) Estimation of wind...

  16. Enhancing fermentable sugar yield from cassava pulp for bioethanol production: microwave-coupled enzymatic hydrolysis approach.

    Science.gov (United States)

    Sudha, A; Sivakumar, V; Sangeetha, V; Devi, K S Priyenka

    2015-08-01

    Cassava pulp, a potential biological feedstock for ethanol production has been subjected to microwave-assisted alkali pretreatment and microwave-coupled enzymatic hydrolysis. Microwave pretreatment may be a good alternative as it can reduce the pretreatment time and improve the enzymatic activity during hydrolysis. Liquid to solid ratio for the pretreatment of cassava pulp was found to be 20:1. Cassava pulp was pretreated at various NaOH concentration, microwave temperature and gave maximum yield of reducing sugar with 1.5% NaOH at 90 °C in 30 min than conventional alkali pretreatment after enzymatic hydrolysis. The subsequent enzymatic saccharification of pretreated cassava pulp using α amylase dosage of 400 IU at microwave temperature of 90 °C resulted in highest reducing sugar yield of 723 mg/g pulp. Microwave-assisted alkali pretreatment improved the enzymatic saccharification of cassava pulp by increasing its accessibility to hydrolytic enzymes. Microwave-assisted alkali pretreatment and microwave-coupled enzymatic hydrolysis are found to be efficient for improving the yield of reducing sugar. PMID:25832789

  17. Isolation and characterisation of starch biosynthesis genes from cassava (Manihot esculenta Crantz).

    NARCIS (Netherlands)

    Munyikwa, T.R.I.

    1997-01-01

    Cassava (Manihot esculenta Crantz) is a tropical crop grown for its starchy thickened roots, mainly by peasant farmers, in the tropics, for whom it is a staple food. There is an increasing demand for the use of cassava in processed food and feed products, and in the paper and textile industries amon

  18. The in vitro mass-produced model mycorrhizal fungus, Rhizophagus irregularis, significantly increases yields of the globally important food security crop cassava.

    Science.gov (United States)

    Ceballos, Isabel; Ruiz, Michael; Fernández, Cristhian; Peña, Ricardo; Rodríguez, Alia; Sanders, Ian R

    2013-01-01

    The arbuscular mycorrhizal symbiosis is formed between arbuscular mycorrhizal fungi (AMF) and plant roots. The fungi provide the plant with inorganic phosphate (P). The symbiosis can result in increased plant growth. Although most global food crops naturally form this symbiosis, very few studies have shown that their practical application can lead to large-scale increases in food production. Application of AMF to crops in the tropics is potentially effective for improving yields. However, a main problem of using AMF on a large-scale is producing cheap inoculum in a clean sterile carrier and sufficiently concentrated to cheaply transport. Recently, mass-produced in vitro inoculum of the model mycorrhizal fungus Rhizophagus irregularis became available, potentially making its use viable in tropical agriculture. One of the most globally important food plants in the tropics is cassava. We evaluated the effect of in vitro mass-produced R. irregularis inoculum on the yield of cassava crops at two locations in Colombia. A significant effect of R. irregularis inoculation on yield occurred at both sites. At one site, yield increases were observed irrespective of P fertilization. At the other site, inoculation with AMF and 50% of the normally applied P gave the highest yield. Despite that AMF inoculation resulted in greater food production, economic analyses revealed that AMF inoculation did not give greater return on investment than with conventional cultivation. However, the amount of AMF inoculum used was double the recommended dose and was calculated with European, not Colombian, inoculum prices. R. irregularis can also be manipulated genetically in vitro, leading to improved plant growth. We conclude that application of in vitro R. irregularis is currently a way of increasing cassava yields, that there is a strong potential for it to be economically profitable and that there is enormous potential to improve this efficiency further in the future. PMID:23950975

  19. The in vitro mass-produced model mycorrhizal fungus, Rhizophagus irregularis, significantly increases yields of the globally important food security crop cassava.

    Directory of Open Access Journals (Sweden)

    Isabel Ceballos

    Full Text Available The arbuscular mycorrhizal symbiosis is formed between arbuscular mycorrhizal fungi (AMF and plant roots. The fungi provide the plant with inorganic phosphate (P. The symbiosis can result in increased plant growth. Although most global food crops naturally form this symbiosis, very few studies have shown that their practical application can lead to large-scale increases in food production. Application of AMF to crops in the tropics is potentially effective for improving yields. However, a main problem of using AMF on a large-scale is producing cheap inoculum in a clean sterile carrier and sufficiently concentrated to cheaply transport. Recently, mass-produced in vitro inoculum of the model mycorrhizal fungus Rhizophagus irregularis became available, potentially making its use viable in tropical agriculture. One of the most globally important food plants in the tropics is cassava. We evaluated the effect of in vitro mass-produced R. irregularis inoculum on the yield of cassava crops at two locations in Colombia. A significant effect of R. irregularis inoculation on yield occurred at both sites. At one site, yield increases were observed irrespective of P fertilization. At the other site, inoculation with AMF and 50% of the normally applied P gave the highest yield. Despite that AMF inoculation resulted in greater food production, economic analyses revealed that AMF inoculation did not give greater return on investment than with conventional cultivation. However, the amount of AMF inoculum used was double the recommended dose and was calculated with European, not Colombian, inoculum prices. R. irregularis can also be manipulated genetically in vitro, leading to improved plant growth. We conclude that application of in vitro R. irregularis is currently a way of increasing cassava yields, that there is a strong potential for it to be economically profitable and that there is enormous potential to improve this efficiency further in the future.

  20. Cassava as a non-conventional filler in comminuted meat products.

    Science.gov (United States)

    Annor-Frempong, I E; Annan-Prah, A; Wiredu, R

    1996-11-01

    Cassava (Manihot esculenta) was used as an unconventional filler to produce affordable comminuted meat products that stored well under tropical conditions without refrigeration. The study involved two experiments. In experiment 1, five different emulsion-type pork sausages containing 5.4, 9.0 and 10.0% mould-free cassava flour, 5.4% crude full fat soy flour and a control without filler were assessed 0 and 7 days after preparation. A 40-member taste panel sensorily assessed the products in a 5 × 2 factorial (treatment × storage occasion) experiment based on the external appearance of the uncooked products and the external and internal colour, consistency, texture, aroma and taste of the cooked products. Although the panel judged products with 5.4% cassava flour as the best, the 9% inclusion level of cassava flour was found not to compromise the organoleptic qualities of the product. At this level 54 000 cedis (US$150) was saved on the cost of producing 1t of the product. In experiment 2, the sausages were pasteurised at 80 °C for 1 h and stored in a 4:1 vinegar-sugar solution or a 1:1:50 vinegar-sugar-water solution at 5 and 30 °C. Storage in 4:1 vinegar-sugar medium arrested bacterial growth over the 7-day monitoring period. It was concluded that 9% cassava flour could conveniently replace fat in comminuted meat products and a combination of pasteurisation and storage in vinegar-sugar solution is an effective method of storage of such products in the tropics. PMID:22060829

  1. Cassava; African perspective on space agriculture

    Science.gov (United States)

    Katayama, Naomi; Njemanze, Philip; Nweke, Felix; Space Agriculture Task Force, J.; Katayama, Naomi; Yamashita, Masamichi

    Looking on African perspective in space agriculture may contribute to increase diversity, and enforce robustness for advanced life support capability. Cassava, Manihot esculentaand, is one of major crop in Africa, and could be a candidate of space food materials. Since resource is limited for space agriculture in many aspects, crop yield should be high in efficiency, and robust as well. The efficiency is measured by farming space and time. Harvest yield of cassava is about 41 MJ/ m2 (70 ton/ha) after 11 months of farming. Among rice, wheat, potato, and sweet potato, cassava is ranked to the first place (40 m2 ) in terms of farming area required to supply energy of 5 MJ/day, which is recommended for one person. Production of cassava could be made under poor condition, such as acidic soil, shortage of fertilizer, draught. Laterite, similar to Martian regolith. Propagation made by stem cutting is an advantage of cassava in space agriculture avoiding entomophilous or anemophilous process to pollinate. Feature of crop storage capability is additional factor that determines the efficiency in the whole process of agriculture. Cassava root tuber can be left in soil until its consumption. Cassava might be an African contribution to space agriculture.

  2. Cassava biology and physiology.

    Science.gov (United States)

    El-Sharkawy, Mabrouk A

    2004-11-01

    Cassava or manioc (Manihot esculenta Crantz), a perennial shrub of the New World, currently is the sixth world food crop for more than 500 million people in tropical and sub-tropical Africa, Asia and Latin America. It is cultivated mainly by resource-limited small farmers for its starchy roots, which are used as human food either fresh when low in cyanogens or in many processed forms and products, mostly starch, flour, and for animal feed. Because of its inherent tolerance to stressful environments, where other food crops would fail, it is often considered a food-security source against famine, requiring minimal care. Under optimal environmental conditions, it compares favorably in production of energy with most other major staple food crops due to its high yield potential. Recent research at the Centro Internacional de Agricultura Tropical (CIAT) in Colombia has demonstrated the ability of cassava to assimilate carbon at very high rates under high levels of humidity, temperature and solar radiation,which correlates with productivity across all environments whether dry or humid. When grown on very poor soils under prolonged drought for more than 6 months, the crop reduce both its leaf canopy and transpiration water loss, but its attached leaves remain photosynthetically active, though at greatly reduced rates. The main physiological mechanism underlying such a remarkable tolerance to drought was rapid stomatal closure under both atmospheric and edaphic water stress, protecting the leaf against dehydration while the plant depletes available soil water slowly during long dry periods. This drought tolerance mechanism leads to high crop water use efficiency values. Although the cassava fine root system is sparse, compared to other crops, it can penetrate below 2 m soil,thus enabling the crop to exploit deep water if available. Leaves of cassava and wild Manihot possess elevated activities of the C4 enzyme PEP carboxylase but lack the leaf Kranz anatomy typical of C4

  3. The effect of cassava-based bioethanol production on above-ground carbon stocks: A case study from Southern Mali

    International Nuclear Information System (INIS)

    Increasing energy use and the need to mitigate climate change make production of liquid biofuels a high priority. Farmers respond worldwide to this increasing demand by converting forests and grassland into biofuel crops, but whether biofuels offer carbon savings depends on the carbon emissions that occur when land use is changed to biofuel crops. This paper reports the results of a study on cassava-based bioethanol production undertaken in the Sikasso region in Southern Mali. The paper outlines the estimated impacts on above-ground carbon stocks when land use is changed to increase cassava production. The results show that expansion of cassava production for bioethanol will most likely lead to the conversion of fallow areas to cassava. A land use change from fallow to cassava creates a reduction in the above-ground carbon stocks in the order of 4–13 Mg C ha−1, depending on (a) the age of the fallow, (b) the allometric equation used and (c) whether all trees are removed or the larger, useful trees are preserved. This ‘carbon debt’ associated with the above-ground biomass loss would take 8–25 years to repay if fossil fuels are replaced with cassava-based bioethanol. - Highlights: ► Demands for biofuels make production of cassava-based bioethanol a priority. ► Farmers in Southern Mali are likely to convert fallow areas to cassava production. ► Converting fallow to cassava creates reductions in above-ground carbon stocks. ► Estimates of carbon stock reductions include that farmers preserve useful trees. ► The carbon debt associated with above-ground biomass loss takes 8–25 years to repay.

  4. Biological Implications in Cassava for the Production of Amylose-Free Starch: Impact on Root Yield and Related Traits

    Science.gov (United States)

    Karlström, Amanda; Calle, Fernando; Salazar, Sandra; Morante, Nelson; Dufour, Dominique; Ceballos, Hernán

    2016-01-01

    Cassava (Manihot esculenta, Crantz) is an important food security crop, but it is becoming an important raw material for different industrial applications. Cassava is the second most important source of starch worldwide. Novel starch properties are of interest to the starch industry, and one them is the recently identified amylose-free (waxy) cassava starch. Waxy mutants have been found in different crops and have been often associated with a yield penalty. There are ongoing efforts to develop commercial cassava varieties with amylose-free starch. However, little information is available regarding the biological and agronomic implications of starch mutations in cassava, nor in other root and tuber crops. In this study, siblings from eight full-sib families, segregating for the waxy trait, were used to determine if the mutation has implications for yield, dry matter content (DMC) and harvest index in cassava. A total of 87 waxy and 87 wild-type starch genotypes from the eight families were used in the study. The only significant effect of starch type was on DMC (p cassava varieties will have competitive FRYs but special efforts will be required to attain adequate DMCs. This study contributes to the limited knowledge available of the impact of starch mutations on the agronomic performance of root and tuber crops. PMID:27242813

  5. Behavior of Fermentable Sugars in the Traditional Production Process of Cassava Bioethanol

    Directory of Open Access Journals (Sweden)

    P. Diakabana

    2014-10-01

    Full Text Available The aim of study is to evaluate the ferment ability of cassava must in the ethanol production process from cassava in Congo. Three traditional methods of ethyl fermentation were tested: spontaneous fermentation, fermentation with yeast inoculation and fermentation led with yeasting and sugaring. Consumption of fermentable sugars was further in the case of directed fermentation with yeast inoculation (3° Brix residual extract from 48 h compared to spontaneous fermentation without yeast inoculation (3.8° Brixresidual extract from 120 heures. Total sugars have been consumed only partially (66.7% of limit attenuation, while reducing sugars have been almost completely (about 91%. The addition of yeast in the cassava wort have led to a lower assessment of dextrins (2.7% glucose equivalent compared to spontaneous fermentation (3.6%. It have also assured a better overall ethanol productivity PTE= 0.83 g ethanol/L.h than sugaring proceeding (PTE = 0.61 g/L.h and without yeast additional (PTE = 0.32 g/L.h. Among the fermentable sugars developed in the cassava mash there are reducing sugars, such as glucose and maltose. Non-fermentable sugars represent a significant slice of stock of soluble carbohydrate (on average 3.24% dextrose equivalent of the must in the three cases of fermentation tested.

  6. Modification of cell wall polysaccharides during retting of cassava roots.

    Science.gov (United States)

    Ngolong Ngea, Guillaume Legrand; Guillon, Fabienne; Essia Ngang, Jean Justin; Bonnin, Estelle; Bouchet, Brigitte; Saulnier, Luc

    2016-12-15

    Retting is an important step in traditional cassava processing that involves tissue softening of the roots to transform the cassava into flour and various food products. The tissue softening that occurs during retting was attributed to the degradation of cell wall pectins through the action of pectin-methylesterase and pectate-lyase that possibly originated from a microbial source or the cassava plant itself. Changes in cell wall composition were investigated during retting using chemical analysis, specific glycanase degradation and immuno-labelling of cell wall polysaccharides. Pectic 1,4-β-d-galactan was the main cell wall polysaccharide affected during the retting of cassava roots. This result suggested that better control of pectic galactan degradation and a better understanding of the degradation mechanism by endogenous endo-galactanase and/or exogenous microbial enzymes might contribute to improve the texture properties of cassava products. PMID:27451197

  7. In vitro Micropropagation of Cassava Through Low Cost Tissue Culture

    OpenAIRE

    Kwame O. Ogero; Gitonga N. Mburugu; Maina Mwangi; Omwoyo Ombori; Michael Ngugi

    2012-01-01

    Adoption of drought-tolerant crops such as cassava can help alleviate food insecurity in sub-Saharan Africa. However, production is constrained by lack of disease-free planting materials. This can be circumvented through tissue culture but the technology is costly limiting its adoption. There is therefore, need to put in place interventions that will reduce the cost of production hence making tissue culture products affordable. In this research, a low cost protocol for cassava tissue culture ...

  8. Effects of Climate Change on the Production and Profitability of Cassava in the Niger Delta Region of Nigeria

    Directory of Open Access Journals (Sweden)

    J. O. Ajayi

    2015-06-01

    Full Text Available Nigeria is the single largest producer of cassava in the world with the bulk of the cassava coming out from the Niger Delta region. Human, economic and agricultural activities are currently threatened in the region by vagaries in climatic factors. These vagaries affect the production and profitability of cassava. The study was therefore conducted to assess the effects of climate change on the production and profitability of cassava in the Niger Delta region of Nigeria. The study made use of a multi-stage sampling technique to select three hundred and sixty respondents across the three highest cassava-producing states (Awka Ibom, Cross Rivers and Ondo in the region. Data for the study were collected with the aid of well-structured questionnaires assisted with interview schedules. Data collected were analysed using descriptive statistics and regression model. The determinants of cassava profitability were farm size, farmers’ experience in cassava cultivation, farmers’ experience in adopting climate change coping strategies, number of climate change coping strategies adopted, costs of input materials in Naira and labour cost in Naira.

  9. Stability of cassava flour-based food bars Estabilidade de alimento em barra à base de farinha de mandioca

    Directory of Open Access Journals (Sweden)

    Erica Caroline da Silva

    2013-03-01

    Full Text Available The consumption of Brazilian cassava has been reduced due to a lack of adjustment to the modern lifestyle. To reverse this trend, new products could be developed specifically targeted to high-value niche markets. Cereal bars stand out as fast food high in nutritional value. A bar formula mimicking cereal bars was prepared using a mixture of Brazilian cassava flour, hydrogenated vegetable fat, dried bananas, ground cashew nuts, and glucose syrup. After being pressed, the bars were dried for 1 hour at 65 °C, packaged in films, and stored under ambient conditions. Its stability was continuously monitored for 210 days in order to ensure its safety and enable its introduction to the market. Texture loss was observed in the packed bars after 90 days of storage, but the sensory characteristics allowed the testers to perceive this tendency after only 30 days of storage. However, chemical, physical, and microbial analyses confirmed that the bars were safe for consumption for 180 days. The results showed that a 45 g cassava flour-based bar enriched with nuts and dried fruits can meet 6% of the recommended daily fiber intake with a caloric value between that of the common cereal bar and that of an energy bar. Adapting the formula with ingredients (fruits, nuts from different regions of Brazil may add value to this traditional product as a fast food.A farinha de mandioca apresenta redução de consumo por não se adequar ao estilo de vida moderno. Para inverter esta tendência, novos produtos poderão ser desenvolvidos e direcionados a mercados valorizados. As barras de cereais destacam-se como fast food de bom perfil nutricional. Uma fórmula foi usada para mimetizar as barras de cereais, usando uma mistura de farinha de mandioca, gordura vegetal, bananas secas, castanha de caju e xarope de glicose. As barras prensadas foram secas por 1 hora a 65 °C, embaladas em filmes e armazenadas em condição ambiente. A estabilidade do produto foi acompanhada

  10. Effect of cassava pulp supplement on 1,3-propanediol production by Clostridium butyricum.

    Science.gov (United States)

    Apiwatanapiwat, Waraporn; Vaithanomsat, Pilanee; Tachaapaikoon, Chakrit; Ratanakhanokchai, Khanok; Kosugi, Akihiko

    2016-07-20

    To improve its 1,3-propanediol (1,3-PD) production, Clostridium butyricum was cultivated on glycerol medium supplemented with cassava pulp (CP). At small concentrations, the CP improved the 1,3-PD productivity of C. butyricum from (0.25±0.01)g/L/h (glycerol alone) to (0.43±0.02)g/L/h (glycerol+2g/L CP) after 24h fermentation. PMID:27184427

  11. Linamarase production by some microbial isolates and a comparison of the rate of degradation of cassava cyanide by microbial and cassava linamarases

    OpenAIRE

    Ogbonnaya Nwokoro

    2016-01-01

    Production of linamarase and the effects of media composition on enzyme production were studied. A total of eight linamarase-producing bacteria were isolated from fermenting cassava tubers and soil samples. Selection of the isolates was based on their high growth in media containing 800 mg/L potassium cyanide solution. Eight of the isolates which showed very high growth in the growth medium as demonstrated by increase in their optical density readings to at...

  12. Analysis of Cassava Product (Garri Marketing in Ekiti Local Government Area, Kwara State, Nigeria

    Directory of Open Access Journals (Sweden)

    Olasore Abiodun Amos

    2013-10-01

    Full Text Available This study is on analysis of cassava product (garri marketing in Ekiti Local Government Area, Kwara State, Nigeria. Data for the study were obtained from 150 respondents from the target group using a two-stage sampling procedure and analyzed using descriptive statistics, Gini Coefficient and Lorenz Curve. Gini Coefficient for all cassava product traders was estimated to be 0.624 or 62.4%. The estimated Gini Coefficient show high degree of inequality in the sales/income distribution. The Lorenz Curve plotted further revealed sales/income inequality among the traders. A wide gap between line of inequality and the plotted Lorenz Curve showed that there is a high inequality in the distribution of income among traders.

  13. Water Footprints of Cassava- and Molasses-Based Ethanol Production in Thailand

    Energy Technology Data Exchange (ETDEWEB)

    Mangmeechai, Aweewan, E-mail: aweewan.m@nida.ac.th [National Institute of Development Administration, International College (Major in Public Policy and Management) (Thailand); Pavasant, Prasert [Chulalongkorn University, Department of Chemical Engineering, Faculty of Engineering (Thailand)

    2013-12-15

    The Thai government has been promoting renewable energy as well as stimulating the consumption of its products. Replacing transport fuels with bioethanol will require substantial amounts of water and enhance water competition locally. This study shows that the water footprint (WF) of molasses-based ethanol is less than that of cassava-based ethanol. The WF of molasses-based ethanol is estimated to be in the range of 1,510-1,990 L water/L ethanol, while that of cassava-based ethanol is estimated at 2,300-2,820 L water/L ethanol. Approximately 99% of the water in each of these WFs is used to cultivate crops. Ethanol production requires not only substantial amounts of water but also government interventions because it is not cost competitive. In Thailand, the government has exploited several strategies to lower ethanol prices such as oil tax exemptions for consumers, cost compensation for ethanol producers, and crop price assurances for farmers. For the renewable energy policy to succeed in the long run, the government may want to consider promoting molasses-based ethanol production as well as irrigation system improvements and sugarcane yield-enhancing practices, since molasses-based ethanol is more favorable than cassava-based ethanol in terms of its water consumption, chemical fertilizer use, and production costs.

  14. Water Footprints of Cassava- and Molasses-Based Ethanol Production in Thailand

    International Nuclear Information System (INIS)

    The Thai government has been promoting renewable energy as well as stimulating the consumption of its products. Replacing transport fuels with bioethanol will require substantial amounts of water and enhance water competition locally. This study shows that the water footprint (WF) of molasses-based ethanol is less than that of cassava-based ethanol. The WF of molasses-based ethanol is estimated to be in the range of 1,510–1,990 L water/L ethanol, while that of cassava-based ethanol is estimated at 2,300–2,820 L water/L ethanol. Approximately 99% of the water in each of these WFs is used to cultivate crops. Ethanol production requires not only substantial amounts of water but also government interventions because it is not cost competitive. In Thailand, the government has exploited several strategies to lower ethanol prices such as oil tax exemptions for consumers, cost compensation for ethanol producers, and crop price assurances for farmers. For the renewable energy policy to succeed in the long run, the government may want to consider promoting molasses-based ethanol production as well as irrigation system improvements and sugarcane yield-enhancing practices, since molasses-based ethanol is more favorable than cassava-based ethanol in terms of its water consumption, chemical fertilizer use, and production costs

  15. Sensorial evolution of cassava flour (Manihot esculenta crantz) added to protein concentrate cassava leaves

    OpenAIRE

    Lima, Elaine C S; Feijo, Márcia B S; Freitas, Maria C J; dos Santos, Edna R; SABAA-SRUR Armando U. O.; Moura, Luciana S M

    2012-01-01

    Cassava is regarded as the nutritional base of populations in developing countries, and flour, product made of cassava, is the most consumed in the world. The cassava leaves are very rich in vegetable proteins, but a big amount is lost in processing the crop. The objective of this study was to do a sensory evaluation of cassava flour to which a protein concentrate obtained from cassava leaves (CPML) was added. The CPML was obtained from cassava leaves by isoelectric precipitation and added to...

  16. Promoting Cassava as an Industrial Crop in Ghana: Effects on Soil Fertility and Farming System Sustainability

    OpenAIRE

    Adjei-Nsiah, S.; Owuraku Sakyi-Dawson

    2012-01-01

    Cassava is an important starchy staple crop in Ghana with per capita consumption of 152.9 kg/year. Besides being a staple food crop, cassava can be used as raw material for the production of industrial starch and ethanol. The potential of cassava as an industrial commercial crop has not been exploited to a large extent because of perceptions that cassava depletes soils. Recent finding from field studies in the forest/savannah transitional agroecological zone of Ghana indicates that when integ...

  17. Economic Analysis of Cassava Production in Obubra Local Government Area of Cross River State, Nigeria

    Directory of Open Access Journals (Sweden)

    James A. Nandi

    2011-05-01

    Full Text Available The study is conducted to examine the economics of Cassava production in Obubra Local government Area. Multistage random sampling technique was used to select a sample size of 156 respondents for the study. Data analysis was carried out using descriptive statistics such as frequency counts and percentages. The result show that females made up 63.7%, with 72% of the farmers married, having family size of 4-9 (75% people, using mostly hired labor. Majority (86.2% of the respondents have formal education, with 6 years and above farming experience, 75% of them acquired their capital through personal savings and operating on farm holdings of less than 2 ha. Costs and returns were analyzed using gross margin and profitability ratio. Gross margin result indicate that farmer obtain a net return of x123, 160.45 per ha with a benefit-cost ratio of 1.96. Gender, capital, farm size, labor and non-farm incomes are significant at 1% level of significance while education, farming experience and cassava cuttings are significant at 5% significance level. Whereas, age and family size are insignificant at all levels tested. Findings showed that the farmers were inefficient in their resource use. This suggests that for the farmers to increase cassava output in the area, they should employ more of the productive resources such as improved varieties and labor to boost their productivity. The study concludes that cassava farming is profitable and so new innovation should be passed to the farmers to adopt.

  18. Developing GM super cassava for improved health and food security: future challenges in Africa

    OpenAIRE

    Adenle Ademola A; Aworh Ogugua C; Akromah Richard; Parayil Govindan

    2012-01-01

    Abstract Background There is an urgent need to solve the problem of micronutrient malnutrition that is prevalent among young children and women in Africa. Genetically modified (GM) biofortified cassava has great potential to solve part of this problem, but controversy surrounding GM technology and lack of awareness, limited facilities, biased news and other factors may hinder the adoption of GM cassava in the future. Method Using semi-structured interviews in Ghana and Nigeria, this paper exa...

  19. Technical Efficiency Analysis of Nigerian Cassava Farmers: A Guide for Food Security Policy

    OpenAIRE

    B.C. Asogwa; Umeh, Joseph Chinedu; P.I. Ater

    2006-01-01

    This study analyzed relationship between techn ical efficiency and socio-economic variables of cassava farmers in Nigeria. Data were collected from randomly sampled 360 cassava farmers in Nigeria using a structured questionnaire. The data were analyzed using descriptive statistics comprising mean, minimum value, maximum value and standard deviation, as well as inferential statistics, which comprised correlation and regression. The findings of the s tudy indicated that a significant relationsh...

  20. Field testing and exploitation of genetically modified cassava with low-amylose or amylose-free starch in Indonesia

    OpenAIRE

    Koehorst-van Putten, H. J. J.; Sudarmonowati, E.; Herman, M; Pereira-Bertram, I. J.; Wolters, A. M. A.; Meima, H.; Vetten, de, N.; Raemakers, C.J.J.M.; Visser, R. G. F.

    2012-01-01

    The development and testing in the field of genetically modified -so called- orphan crops like cassava in tropical countries is still in its infancy, despite the fact that cassava is not only used for food and feed but is also an important industrial crop. As traditional breeding of cassava is difficult (allodiploid, vegetatively propagated, outbreeding species) it is an ideal crop for improvement through genetic modification. We here report on the results of production and field testing of g...

  1. Food Product Dating

    Science.gov (United States)

    ... Standard Forms FSIS United States Department of Agriculture Food Safety and Inspection Service About FSIS District Offices ... Web Content Viewer (JSR 286) Actions ${title} Loading... Food Product Dating "Sell by Feb 14" is a ...

  2. Commercial Dynamics in Zambia’s Cassava Value Chain

    OpenAIRE

    Haggblade, Steven; Nyembe, Misheck

    2008-01-01

    Cassava production has grown rapidly in Zambia since the early 1990’s. Available evidence suggests that volumes of traded cassava have been increasing roughly twice as fast as production. Yet this cassava production boom could stall unless commercial markets for it develop. To help accelerate commercial development of cassava and cassava-based products at the national level, Zambia’s Agricultural Consultative Forum (ACF) initiated an Acceleration of Cassava Utilization (ACU) Task Force, begin...

  3. Analyses of Twelve New Whole Genome Sequences of Cassava Brown Streak Viruses and Ugandan Cassava Brown Streak Viruses from East Africa: Diversity, Supercomputing and Evidence for Further Speciation.

    Directory of Open Access Journals (Sweden)

    Joseph Ndunguru

    Full Text Available Cassava brown streak disease is caused by two devastating viruses, Cassava brown streak virus (CBSV and Ugandan cassava brown streak virus (UCBSV which are frequently found infecting cassava, one of sub-Saharan Africa's most important staple food crops. Each year these viruses cause losses of up to $100 million USD and can leave entire families without their primary food source, for an entire year. Twelve new whole genomes, including seven of CBSV and five of UCBSV were uncovered in this research, doubling the genomic sequences available in the public domain for these viruses. These new sequences disprove the assumption that the viruses are limited by agro-ecological zones, show that current diagnostic primers are insufficient to provide confident diagnosis of these viruses and give rise to the possibility that there may be as many as four distinct species of virus. Utilizing NGS sequencing technologies and proper phylogenetic practices will rapidly increase the solution to sustainable cassava production.

  4. Analyses of Twelve New Whole Genome Sequences of Cassava Brown Streak Viruses and Ugandan Cassava Brown Streak Viruses from East Africa: Diversity, Supercomputing and Evidence for Further Speciation.

    Science.gov (United States)

    Ndunguru, Joseph; Sseruwagi, Peter; Tairo, Fred; Stomeo, Francesca; Maina, Solomon; Djikeng, Appolinaire; Djinkeng, Appolinaire; Kehoe, Monica; Boykin, Laura M

    2015-01-01

    Cassava brown streak disease is caused by two devastating viruses, Cassava brown streak virus (CBSV) and Ugandan cassava brown streak virus (UCBSV) which are frequently found infecting cassava, one of sub-Saharan Africa's most important staple food crops. Each year these viruses cause losses of up to $100 million USD and can leave entire families without their primary food source, for an entire year. Twelve new whole genomes, including seven of CBSV and five of UCBSV were uncovered in this research, doubling the genomic sequences available in the public domain for these viruses. These new sequences disprove the assumption that the viruses are limited by agro-ecological zones, show that current diagnostic primers are insufficient to provide confident diagnosis of these viruses and give rise to the possibility that there may be as many as four distinct species of virus. Utilizing NGS sequencing technologies and proper phylogenetic practices will rapidly increase the solution to sustainable cassava production. PMID:26439260

  5. Microbiological and Biochemical Characterization of Cassava Retting, a Traditional Lactic Acid Fermentation for Foo-Foo (Cassava Flour) Production

    OpenAIRE

    Brauman, A.; Keleke, S.; Malonga, M.; Miambi, E.; Ampe, F

    1996-01-01

    The overall kinetics of retting, a spontaneous fermentation of cassava roots performed in central Africa, was investigated in terms of microbial-population evolution and biochemical and physicochemical parameters. During the traditional process, endogenous cyanogens were almost totally degraded, plant cell walls were lysed by the simultaneous action of pectin methylesterase and pectate lysate, and organic acids (C2 to C4) were produced. Most microorganisms identified were found to be facultat...

  6. Recent advances in cassava pest management.

    Science.gov (United States)

    Bellotti, A C; Smith, L; Lapointe, S L

    1999-01-01

    Cassava (Manihot esculenta) occupies a uniquely important position as a food security crop for smallholder farmers in ares of the tropics where climate, soils, or societal stresses constrain production. Given its reliability and productivity, cassava is the most important locally produced food in a third of the world's low-income, food-deficit countries. It is the fourth most important source of carbohydrates for human consumption in the tropics, after rice, sugar, and maize. World production of cassava from 1994-1996 averaged 166 million tons/year grown on 16.6 million hectares (ha), for an average yield of 9.9 tons/ha. Approximately 57% is used for human consumption, 32% for animal feed and industrial purposes, and 11% is waste. Africa accounts for 51.3% of the production; Asia, 29.4%; and Latin America, 19.3%. The area planted to cassava in Africa, Asia, and Latin America is 10.3, 3.7, and 2.6 million ha, respectively. PMID:9990720

  7. Cassava's ethanol productive potential and its spatial distribution in China%中国木薯乙醇的资源潜力及其空间分布

    Institute of Scientific and Technical Information of China (English)

    张彩霞; 谢高地; 徐增让; 盖力强; 陈龙; 成升魁

    2011-01-01

    利用气候、土壤、地形和土壤等数据,运用ArcGIS的空间叠加分析功能,分析了中国木薯乙醇的分布生产潜力及空间分布.结果表明:中国适宜木薯分布的区域主要在广西、广东、福建、云南、江西和海南等广大南部地区,这些地区的木薯乙醇生产潜力也最高;适宜木薯种植的未利用地面积较少,仅有1.53×104hm2,其乙醇生产潜力仅能满足目前中国E10汽油约1.0%的乙醇需求量;要满足中国目前E10汽油的全部乙醇需求,需要扩大目前木薯总种植耕地面积的4.4~5.7倍,而中国的粮食安全需求则限制了该目标的实现;中国木薯乙醇满足未来生物乙醇的需求前景不容乐观,中国木薯乙醇企业的发展规划要充分考虑原料的可获性,切不可盲目扩大生产.%In this paper, the cassava ’ s ethanol productive potential and its spatial distribution in China were analyzed, based on the climatic, topographic and soil data, and by the method of ArcGIS 9. 2 spatial analysis. In this country, the regions suitable for planting cassava and with the highest cassava ’ s ethanol productive potential mainly distributed in the southern provinces such as Guangxi, Guangdong, Fujian, Yunnan, Jiangxi, and Hainan. However, the suitable but unused lands for cassava in these regions were quite small, only 1. 53×104 hm2 , and the cassava’ s ethanol productive potential from these lands could only satisfy 1. 0% of the China total demand for E10 ethanol gasoline. To fully satisfy the present demand for E10 ethanol gasoline in China, the total area for planting cassava would be expanded 4. 7-5. 7 times, which is hard to achieve, considering China’ s food security. Therefore, the prospect that the present cassava ’s ethanol production in China could meet the future demand for bioethanol of the country would be not optimistic. It was suggested that in the development planning of cassava ethanol, our related

  8. Biorefinery approach for cassava-based industrial wastes: Current status and opportunities.

    Science.gov (United States)

    Zhang, Ming; Xie, Li; Yin, Zhixuan; Khanal, Samir Kumar; Zhou, Qi

    2016-09-01

    Cassava, an important food crop, has been extensively employed as raw materials for various agri-industries to produce starch, bioethanol and other biobased products/chemicals. These cassava-based industries also generate large quantities of wastes/residues, rich in organic matter and suspended solids, and pose significant environmental issues. Their complex biochemical composition with high organic content endows them with a great potential for bioconversion into value-added products via biorefinery thereby providing economic and environmental sustainability to cassava industries. This state-of-the-art review covers the source, composition and characteristics of cassava industrial wastes and residues, and their bioconversion into value-added products, mainly biofuels (ethanol and butanol), biogas, biosurfactant, organic acids and other valuable biochemicals among others. This paper also outlines future perspectives with respect to developing more effective and efficient bioconversion processes for converting the cassava wastes and residues into high-value products. PMID:27117291

  9. EFFECT OF PROCESSING ON THE CYANIDE CONTENT OF CASSAVA PRODUCTS IN FIJI

    OpenAIRE

    Chand Bandna

    2012-01-01

    In Fiji cassava (Manihot esculenta Crantz, Euphorbiaceae) is one of the most important root crops. According to the 2004 National Nutrition Survey, 59.2% of the Fijian population consumes cassava on a daily basis while 31% of the Indian population consumes cassava on a weekly basis. Substantial quantity of anti-nutrient factor cyanogenic glucoside, linamarine and a small amount of lotaustralin is also present in cassava that interferes with digestion and uptake of nutrients. This study was ai...

  10. Characterization of an 18,166 EST dataset for cassava (Manihot esculenta Crantz) enriched for drought-responsive genes

    Science.gov (United States)

    Cassava (Manihot esculenta Crantz) is a staple food for over 600 million people in the tropics and subtropics and is increasingly used as an industrial crop for starch production. Cassava has a high growth rate under optimal conditions but also performs well in drought-prone areas and on marginal so...

  11. Production of methane by co-digestion of cassava pulp with various concentrations of pig manure

    Energy Technology Data Exchange (ETDEWEB)

    Panichnumsin, Pornpan [The Joint Graduate School of Energy and Environment, King Mongkut' s University of Technology Thonburi, Thungkru, Bangkok 10140 (Thailand); Excellent Center of Waste Utilization and Management, National Center for Genetic Engineering and Biotechnology, Bangkhuntien, Bangkok 10150 (Thailand); Nopharatana, Annop [Pilot Plant Development and Training Institute, King Mongkut' s University of Technology Thonburi, Bangkhuntien, Bangkok 10150 (Thailand); Ahring, Birgitte [AAU, Copenhagen Institute of Technology, Lautrupvang 15, 2750 Ballerup (Denmark); Chaiprasert, Pawinee [School of Bioresources and Technology, King Mongkut' s University of Technology Thonburi, Bangkhuntien, Bangkok 10150 (Thailand)

    2010-08-15

    Cassava pulp is a major by-product produced in a cassava starch factory, containing 50-60% of starch (dry basis). Therefore, in this study we are considering its potential as a raw material substrate for the production of methane. To ensure sufficient amounts of nutrients for the anaerobic digestion process, the potential of co-digestion of cassava pulp (CP) with pig manure (PM) was further examined. The effect of the co-substrate mixture ratio was carried out in a semi-continuously fed stirred tank reactor (CSTR) operated under mesophilic condition (37 C) and at a constant OLR of 3.5 kg VS m{sup -3} d{sup -1} and a HRT of 15 days. The results showed that co-digestion resulted in higher methane production and reduction of volatile solids (VS) but lower buffering capacity. Compared to the digestion of PM alone, the specific methane yield increased 41% higher when co-digested with CP in concentrations up to 60% of the incoming VS. This was probably due to an increase in available easily degradable carbohydrates as the CP ratio in feedstock increased. The highest methane yield and VS removal of 306 mL g{sup -1} VS{sub added} and 61%, respectively, were achieved with good process stability (VFA:Alkalinity ratio < 0.1) when CP accounted for 60% of the feedstock VS. A further increase of CP of the feedstock led to a decrease in methane yield and solid reductions. This appeared to be caused by an extremely high C:N ratio of the feedstock resulting in a deficiency of ammonium nitrogen for microbial growth and buffering capacity. (author)

  12. Production of methane by co-digestion of cassava pulp with various concentrations of pig manure

    International Nuclear Information System (INIS)

    Cassava pulp is a major by-product produced in a cassava starch factory, containing 50-60% of starch (dry basis). Therefore, in this study we are considering its potential as a raw material substrate for the production of methane. To ensure sufficient amounts of nutrients for the anaerobic digestion process, the potential of co-digestion of cassava pulp (CP) with pig manure (PM) was further examined. The effect of the co-substrate mixture ratio was carried out in a semi-continuously fed stirred tank reactor (CSTR) operated under mesophilic condition (37 oC) and at a constant OLR of 3.5 kg VS m-3 d-1 and a HRT of 15 days. The results showed that co-digestion resulted in higher methane production and reduction of volatile solids (VS) but lower buffering capacity. Compared to the digestion of PM alone, the specific methane yield increased 41% higher when co-digested with CP in concentrations up to 60% of the incoming VS. This was probably due to an increase in available easily degradable carbohydrates as the CP ratio in feedstock increased. The highest methane yield and VS removal of 306 mL g-1 VSadded and 61%, respectively, were achieved with good process stability (VFA:Alkalinity ratio < 0.1) when CP accounted for 60% of the feedstock VS. A further increase of CP of the feedstock led to a decrease in methane yield and solid reductions. This appeared to be caused by an extremely high C:N ratio of the feedstock resulting in a deficiency of ammonium nitrogen for microbial growth and buffering capacity.

  13. System for continuous production of cassava (Manihot sculenta Crantz. in the municipality of Trinidad.

    Directory of Open Access Journals (Sweden)

    Osdany de la Caridad Pérez González

    2012-06-01

    Full Text Available In Sancti Spiritus province there are limitations in the potential of cassava (Manihot sculenta Crantz. with the yield that doesn´t guarantee the alimentary supply to the population, this is reflected with more dimension in the municipality of Trinidad, one of the edges that can solve this problem is a handling of clones that will guarantee a self sufficiency of the municipality, so the objective of this work is to establish a staggered sowing system in the cultivation of cassava, using different existent clones in the city, having in mind its cycles and its agro production characteristic that will allow to elevate yields for hectare and to elevate the production volumes in correspondence with the population in the municipality of Trinidad. As a result was obtained a production in tons for hectares of the satisfactory tuber using four clones: CMC 40 of 6 to 8 months of consumption, belonging to plantations of short cycle, INIVIT AND-93-4 and it INIVIT Y-93-4 CENSA 74-725 of the 8 months of having sowed until the 11 months, belonging to plantations of short cycle and half respectively and the miss of consumption from 10 until the 11 months of having sowed of late cycle, this satisfied in different times of the year yucca´s production for the population's consumption in the Cooperative CPA of Agricultural Production "Pedro Lantigua."

  14. Summarization of Cassava Starch Deep Processing Products%木薯淀粉深加工产品概述

    Institute of Scientific and Technical Information of China (English)

    姚丹; 梁智

    2012-01-01

    木薯是广西的一大经济作物,是"三薯"作物之一。木薯的块茎是做淀粉的主要原料,木薯淀粉以其特有的特性,制淀粉和深加工制变性淀粉,具有优势,应用也十分广泛。除此之外,其它衍生物产品应用广泛,不断研究出新的产品。%Cassava is one important economic crop in Guangxi,one of three main tuber crops(cassava,potato and sweet potato) in the world.Tuber of cassava is key raw material for production of starch.Native starch and modified starch made from cassava possess great advantages and can be applied in a wide variety of fields.Moreover,derivatives of cassava starch can be used for many aims and new products keep emerging from continuous research.

  15. Recent growth in African cassava

    OpenAIRE

    Nweke, Felix; Haggblade, Steven; Zulu, Ballard

    2004-01-01

    According to the authors, "Cassava serves as a staple food for 200 million Africans, second only to maize in its calorie contribution. In response to a series of devastating attacks by cassava diseases and pests over the past several decades, the International Institute of Tropical Agriculture (IITA) and several national agricultural research services have launched successful cassava research programs... " This brief describes some of the programs, their impact and the drivers of change. It c...

  16. Exploring the potential of cassava in promoting agricultural growth in Nigeria

    Directory of Open Access Journals (Sweden)

    Sanzidur Rahman

    2016-05-01

    Full Text Available Cassava is one of the major food crops in Nigeria, with multiple uses from human consumption to industrial applications. This study explores the potential of cassava in Nigerian agriculture based on a review of cassava development policies; performs a trend analysis of the cultivation area, production, productivity, and real price of cassava and other competing crops for the period 1961–2013; identifies the sources of growth in production; and examines the production constraints at the local level based on a survey of 315 farmers/processors and 105 marketers from Delta State. The results revealed that several policies and programmes were implemented to develop the cassava sector with mixed outcomes. Although cassava productivity grew at 1.5% per annum (p.a. during the post-structural adjustment programme period (1993–2013, its real price declined at a rate of 3.5% p.a. The effect of yield is the main source of growth in production, contributing 76.4% of the total growth followed by the area effect (28.2%. The cassava sector is constrained by inadequate market infrastructure, processing facilities, and lack of information and unstable prices at the local level. The widespread diffusion of improved tropical manioc selection technologies and investments in market and marketing infrastructure, processing technologies, irrigation/water provision and information dissemination are recommended to enhance the potential of the cassava sector to support agricultural growth in Nigeria.

  17. Vertical Differentiation of Cassava Marketing Channels in Africa

    Directory of Open Access Journals (Sweden)

    Enete, AA.

    2008-01-01

    Full Text Available Farming systems in sub-Saharan Africa are inherently risky because they are fundamentally dependent on vagaries of weather. Sub-Saharan Africa is also a region in crises; poverty, civil strife and HIV/AIDS. Attention must therefore be focused on improving the production and marketing of crops that could thrive under these circumstances. Because of its tolerance of extreme drought and low input use conditions, Cassava is perhaps the best candidate in this regard. And cassava is a basic food staple and a major source of farm income for the people of the region. Efficiency in cassava marketing is a very important determinant of both consumers' living cost and producers' income in Africa. Vertical differentiation of marketing channels improves marketing efficiency. Identified in this paper are factors that drive vertical differentiation of cassava marketing channels. The paper is based on primary data collected within the framework of the Collaborative Study of Cassava in Africa. High population density, good market access conditions, availability of mechanized cassava processing technology and cassava price information stimulate vertical differentiation of the marketing channels.

  18. Phenotypic approaches to drought in cassava: review.

    Science.gov (United States)

    Okogbenin, Emmanuel; Setter, Tim L; Ferguson, Morag; Mutegi, Rose; Ceballos, Hernan; Olasanmi, Bunmi; Fregene, Martin

    2013-01-01

    Cassava is an important crop in Africa, Asia, Latin America, and the Caribbean. Cassava can be produced adequately in drought conditions making it the ideal food security crop in marginal environments. Although cassava can tolerate drought stress, it can be genetically improved to enhance productivity in such environments. Drought adaptation studies in over three decades in cassava have identified relevant mechanisms which have been explored in conventional breeding. Drought is a quantitative trait and its multigenic nature makes it very challenging to effectively manipulate and combine genes in breeding for rapid genetic gain and selection process. Cassava has a long growth cycle of 12-18 months which invariably contributes to a long breeding scheme for the crop. Modern breeding using advances in genomics and improved genotyping, is facilitating the dissection and genetic analysis of complex traits including drought tolerance, thus helping to better elucidate and understand the genetic basis of such traits. A beneficial goal of new innovative breeding strategies is to shorten the breeding cycle using minimized, efficient or fast phenotyping protocols. While high throughput genotyping have been achieved, this is rarely the case for phenotyping for drought adaptation. Some of the storage root phenotyping in cassava are often done very late in the evaluation cycle making selection process very slow. This paper highlights some modified traits suitable for early-growth phase phenotyping that may be used to reduce drought phenotyping cycle in cassava. Such modified traits can significantly complement the high throughput genotyping procedures to fast track breeding of improved drought tolerant varieties. The need for metabolite profiling, improved phenomics to take advantage of next generation sequencing technologies and high throughput phenotyping are basic steps for future direction to improve genetic gain and maximize speed for drought tolerance breeding. PMID

  19. Phenotypic Approaches to Drought in Cassava: Review

    Directory of Open Access Journals (Sweden)

    Emmanuel eOkogbenin

    2013-05-01

    Full Text Available Cassava is an important crop in Africa, Asia, Latin America and the Caribbean. Cassava can be produced adequately in drought conditions making it the ideal food security crop in marginal environments. Although cassava can tolerate drought stress, it can be genetically improved to enhance productivity in such environments. Drought adaptation studies in over three decades in cassava have identified relevant mechanisms which have been explored in conventional breeding. Drought is a quantitative trait and its multigenic nature makes it very challenging to effectively manipulate and combine genes in breeding for rapid genetic gain and selection process. Cassava has a long growth cycle of 12 - 18 months which invariably contributes to a long breeding scheme for the crop. Modern breeding using advances in genomics and improved genotyping, is facilitating the dissection and genetic analysis of complex traits including drought tolerance, thus helping to better elucidate and understand the genetic basis of such traits. A beneficial goal of new innovative breeding strategies is to shorten the breeding cycle using minimized, efficient or fast phenotyping protocols. While high throughput genotyping have been achieved, this is rarely the case for phenotyping for drought adaptation. Some of the storage root phenotyping in cassava are often done very late in the evaluation cycle making selection process very slow. This paper highlights some modified traits suitable for early-growth phase phenotyping that may be used to reduce drought phenotyping cycle in cassava. Such modified traits can significantly complement the high throughput genotyping procedures to fast track breeding of improved drought tolerant varieties. The need for metabolite profiling, improved phenomics to take advantage of next generation sequencing technologies and high throughput phenotyping are basic steps for future direction to improve genetic gain and maximize speed for drought tolerance

  20. Process optimization for bioethanol production from cassava starch using novel eco-friendly enzymes

    Energy Technology Data Exchange (ETDEWEB)

    Shanavas, S.; Padmaja, G.; Moorthy, S.N.; Sajeev, M.S.; Sheriff, J.T. [Division of Crop Utilization, Central Tuber Crops Research Institute, Thiruvananthapuram, 695 017 Kerala (India)

    2011-02-15

    Although cassava (Manihot esculenta Crantz) is a potential bioethanol crop, high operational costs resulted in a negative energy balance in the earlier processes. The present study aimed at optimizing the bioethanol production from cassava starch using new enzymes like Spezyme {sup registered} Xtra and Stargen trademark 001. The liquefying enzyme Spezyme was optimally active at 90 C and pH 5.5 on a 10% (w/v) starch slurry at levels of 20.0 mg (280 Amylase Activity Units) for 30 min. Stargen levels of 100 mg (45.6 Granular Starch Hydrolyzing Units) were sufficient to almost completely hydrolyze 10% (w/v) starch at room temperature (30 {+-} 1 C). Ethanol yield and fermentation efficiency were very high (533 g/kg and 94.0% respectively) in the Stargen + yeast process with 10% (w/v) starch for 48 h. Raising Spezyme and Stargen levels to 560 AAU and 91.2 GSHU respectively for a two step loading [initial 20% (w/v) followed by 20% starch after Spezyme thinning]/initial higher loading of starch (40% w/v) resulted in poor fermentation efficiency. Upscaling experiments using 1.0 kg starch showed that Stargen to starch ratio of 1:100 (w/w) could yield around 558 g ethanol/kg starch, with a high fermentation efficiency of 98.4%. The study showed that Spezyme level beyond 20.0 mg for a 10% (w/v) starch slurry was not critical for optimizing bioethanol yield from cassava starch, although an initial thinning of starch for 30 min by Spezyme facilitated rapid saccharification-fermentation by Stargen + yeast system. The specific advantage of the new process was that the reaction could be completed within 48.5 h at 30 {+-} 1 C. (author)

  1. Isolation and characterisation of starch biosynthesis genes from cassava (Manihot esculenta Crantz).

    OpenAIRE

    Munyikwa, T.R.I.

    1997-01-01

    Cassava (Manihot esculenta Crantz) is a tropical crop grown for its starchy thickened roots, mainly by peasant farmers, in the tropics, for whom it is a staple food. There is an increasing demand for the use of cassava in processed food and feed products, and in the paper and textile industries amongst others. This thesis describes research on the cloning of the genes encoding ADP-glucose pyrophosphorylase small and large subunits (AGPase B and S, respectively) and granule bound starch syntha...

  2. Utilization of residue from cassava starch processing for production of fermentable sugar by enzymatic hydrolysis

    Directory of Open Access Journals (Sweden)

    Luciana Reis Fontinelle SOUTO

    2016-01-01

    Full Text Available Abstract The aim of this study was to characterize and perform enzymatic hydrolysis of cassava peeling residue (peel and inner peel, mainly composed of peels and small pieces. Residue was sanitized, dried at 55 °C for 24 hours and ground. The obtained flour showed pH of 4.85; 72.53 g 100 g–1 moisture; 5.18 mL 1M NaOH 100 g–1 acidity; 60.68 g 100 g–1 starch; 1.08 g 100 g–1 reducing sugar; 1.63 g 100g–1 ash; 0.86 g 100 g–1 lipid and 3.97 g 100 g–1 protein. Enzymatic hydrolysis was carried out by means of rotational central composite design, analyzing the effects of concentrations of α-amylase enzyme (10 to 50 U g starch–1, and the amyloglucosidase enzyme (80 to 400 U g starch–1 on variable responses: percent conversion of starch into reducing sugars (RSC and soluble solid content (SS. Highest values of RSC (110% and SS (12 °Brix were observed when using the maximum concentration of amyloglucosidase and throughout the concentration range of α-amylase. Enzymatic hydrolysis of cassava peel is feasible and allows the use of hydrolysate in fermentation processes for the production of various products, such as alcoholic drinks, vinegar, among others.

  3. Expanding the Application of Cassava Value Chain Technologies Through UPoCA Project

    Directory of Open Access Journals (Sweden)

    Braima Dama James

    2013-05-01

    Full Text Available Cassava can play a key role in rural economic growth in Africa, but are we there yet? Cassava varieties with 50% more yielding potential and technologies to boost processing and marketing of cassava are available. However, the sub-sector is constrained by low productivity and marketing difficulties. In 2008, USAID and IITA initiated the project “Unleashing the Power of Cassava in Response to Food Price Crisis (UPOCA as a multi-country and inter-institutional partnership enabling cassava sub-sectors to realize their full potential in rural economies. By end 2009, small holder beneficiaries associated with 55 partner organizations and 11 agricultural related firms established 306 community cassava stem multiplication sites and root production farms totalling 10,097ha with 58 improved varieties. Through experiential learning, 345 men and 142 women learnt improved techniques in cassava production, processing, product development, and packaging/labelling. The evolving achievements show that a longer-term cassava R4D partnership platform of this nature will enable the sub-sector to contribute significantly to rural economic growth in Africa.

  4. Food technologies and developing countries: a processing method for making edible the highly toxic cassava roots

    Directory of Open Access Journals (Sweden)

    Milena Lambri

    2014-06-01

    Full Text Available In addition to be a possible solution to the food crisis becoming a productive model to follow, the development of a process and/or a technique of food production in a developing country could create advantages from an industrial point of view due to the use of alternative raw materials, which have a potentially high competitiveness. In developing countries, agriculture is able to offer a variety of products making up the daily diet and provide products with potential that could make up for many nutritional deficiencies to which resident populations are subject. Food technology applications on cereals, tubers, roots, fruits, and by-products from related processes are reported at aiming to obtain finished and semi-finished foods and/or basic ingredients meeting the food safety criteria. In detail, this study aims to generate a processing method for the white bitter roots collected in a rural area of Burundi with a cyanogenic glycoside content >400 mg cyanide equivalent/kg dry weight. A standardised procedure consisting of peeling, grating, and oven drying at 60°C, with or without fermentation with Saccharomyces cerevisiae, was successfully tested.

  5. Optimization of thermostable α- amylase production by Streptomyces erumpens MTCC 7317 in solid-state fermentation using cassava fibrous residue

    Directory of Open Access Journals (Sweden)

    Kar Shaktimay

    2010-04-01

    Full Text Available Production of α- amylase under solid state fermentation by Streptomyces erumpens MTCC 7317 was investigated using cassava fibrous residue, one of the major solid waste released during extraction of starch from cassava (Manihot esculenta Crantz. Response surface methodology (RSM was used to evaluate the effect of the main variables, i.e., incubation period (60 h, moisture holding capacity (60% and temperature (50(0C on enzyme production by applying a full factorial Central Composite Design. Varying the inoculum concentration (5-25% of S. erumpens showed that 15% inoculum (v/w, 2.5 x 10(6 CFU/ml was the optimum for α- amylase production. Among the different nitrogen sources supplemented, beef extract was most suitable for enzyme production. The application of S. erumpens enzyme in liquefaction of soluble starch and cassava starch was studied. The maximum hydrolysis of soluble starch (85% and cassava starch (70% was obtained with the application of 5 ml crude enzyme (17185 units after 5 h of incubation.

  6. Effect of fermentation conditions on biohydrogen production from cassava starch by anaerobic mixed cultures

    Science.gov (United States)

    Tien, Hai M.; Le, Kien A.; Tran, An T.; Le, Phung K.

    2016-06-01

    In this work, a series of batch tests were conducted to investigate the effect of pH, temperature, fermentation time, and inoculums ratio to hydrogen production using cassava starch as a substrate. The statistical analysis of the experiment indicated that the significant effects for the fermentation yield were the main effect of temperature, pH and inoculums ratio. It was fouund that the suitable fermentation conditions of biohydrogen production should be at temperature 40 ° C; pH 6.5, inoculums to medium ratio 10 % and COD operation at 4800 g/mL. The maximum value of hydrogen volume produced was 76.22 mL. These affected has been evaluated and the result can be used as an reference for the pilot or industrial biohydrogen production.

  7. Cassava: The Drought, War and Famine Crop in a Changing World

    Directory of Open Access Journals (Sweden)

    Anna Burns

    2010-11-01

    Full Text Available Cassava is the sixth most important crop, in terms of global annual production. Cassava is grown primarily for its starchy tuberous roots, which are an important staple for more than 800 million people, mostly in sub-Saharan Africa, but also in other parts of Africa, Asia, the Pacific and South America. Cassava is important for both small-scale farmers and larger-scale plantations due to its low requirement for nutrients, ability to tolerate dry conditions and easy low-cost propagation. It is sometimes referred to as the “drought, war and famine crop of the developing world” and reliance upon this crop is expected to increase in the coming years as the global climate changes. As with all crops, cassava presents some challenges which need to be addressed, especially if its production is to continue to expand. We highlight here a number of key issues around the continued and increased reliance upon cassava as a staple food crop. Cassava contains cyanogenic glycosides that release hydrogen cyanide and many cultivars are toxic if not processed before consumption. The degree of toxicity is altered by plant breeding, agricultural practice, environmental conditions and methods of food preparation. We conclude that use of cassava has the potential to help many countries achieve food security in a sustainable manner, in the face of significant environmental change, but that its introduction should be accompanied by appropriate education about its toxicity.

  8. Cassava For Space Diet

    Science.gov (United States)

    Katayama, Naomi; Yamashita, Masamichi; Njemanze, Philip; Nweke, Felix; Mitsuhashi, Jun; Hachiya, Natumi; Miyashita, Sachiko; Hotta, Atuko

    Space agriculture is an advanced life support enginnering concept based on biological and ecological system ot drive the materials recycle loop and create pleasant life environment on distant planetary bodies. Choice of space diet is one of primary decision required ot be made at designing space agriculture. We propose cassava, Manihot esculenta and, for one major composition of space food materials, and evaluate its value and feasibility of farming and processing it for space diet. Criteria to select space crop species could be stated as follows. 1) Fill th enutritional requirements. There is no perfect food material to meet this requirements without making a combination with others. A set of food materials which are adopted inthe space recipe shall fit to the nutritional requirement. 2) Space food is not just for maintaining physiological activities of human, but an element of human culture. We shall consider joy of dining in space life. In this context, space foos or recipe should be accepted by future astronauts. Food culture is diverse in the world, and has close relatioship to each cultural background. Cassava root tuber is a material to supply mainly energy in the form of carbohydrate, same as cereals and other tuber crops. Cassava leaf is rich in protein high as 5.1 percents about ten times higher content than its tuber. In the food culture in Africa, cassava is a major component. Cassava root tuber in most of its strain contains cyanide, it should be removed during preparation for cooking. However certain strain are less in this cyanogenic compound, and genetically modified cassava can also aboid this problem safely.

  9. Cassava as an energy crop

    DEFF Research Database (Denmark)

    Kristensen, Søren Bech Pilgaard; Birch-Thomsen, Torben; Rasmussen, Kjeld;

    2014-01-01

    imperative to investigate opportunities and barriers for expansion of cassava production. This paper investigates the potential for an expansion of cassava cultivation for bioethanol production in Southern Mali. It is based on a questionnaire survey with 65 households in 2 villages in Loulouni municipality......, which represent two major agro-ecological environments in the Soudan-zone in Mali. The results reveal that farmers are experienced cassava producers and are interested in an expansion of cassava cultivation for bioethanol production and that suitable areas are available, especially for an expansion of......Cassava based bioethanol production is a promising alternative to conventional fossil fuels and commercial production is already well established in several countries. A production based on small holder production may involve a transformation of the existing production system and it is therefore...

  10. Feeding cassava foliage to sheep

    OpenAIRE

    Hue, Khuc Thi

    2012-01-01

    The potential of cassava foliage (Manihot esculenta Crantz) as a protein-rich feed in sheep production in Vietnam was examined by studying cassava foliage yield, hydrogen cyanide (HCN) content, toxicity and performance of lambs fed the foliage as a supplement. Cassava foliage fed ad libitum as a protein supplement to a basal diet of urea-treated rice straw gave similar lamb live weight gain (LWG) as diets supplemented with commercial concentrate or protein-rich foliage of stylosanthes (S...

  11. EFFECT OF COMMERCIALIZATION ON PRODUCTIVE CAPACITY AMONG CASSAVA PRODUCING HOUSEHOLDS IN IKWUANO LOCAL GOVERNMENT AREA OF ABIA STATE, NIGERIA

    Directory of Open Access Journals (Sweden)

    Ogbonnaya Ukeh OTEH

    2014-10-01

    Full Text Available The study investigated factors affecting commercialization of cassava producing household in Ikwuano Local Government Area, Abia State, Nigeria. It specifically examined the socio-economic characteristics of cassava household; determine commercialization index and analyzed factors that influence commercialization among cassava producing households. The study employed purposive sampling technique in the selection of 120 respondents from one local government area (LGA based on characteristics of interest, nearness and other related features. The selection was done from 6 communities at the rate of 20 respondents per community. Analytically, descriptive statistics, household commercialization index (HCI, and multiple regression analysis were used. The results showed that the mean age of the cassava producing household was about 40 years with a mean farming experience of 14 years. They are mostly married with an average of 5 persons per households. The result further revealed that only a few households (less than 2% have very high commercialization orientation, which exposes the level of farming in the area. With respect to determinants of factors that influence commercialization, value of output, farm size, sex, nearness to market, membership of cooperative and farming experience were significant and found to exhibit varying degree. The study therefore recommends that support policies that sustain and improve the productivity among farming household especially land tenure policy issues, greater incentives policies for farmers in the rural areas; linkages between farm households and the markets; increase access and exchange of information on markets.

  12. Anaerobic co-digestion of cassava peels and manure: a technological approach for biogas generation and bio-fertilizer production

    International Nuclear Information System (INIS)

    The modern global society faces great challenges in supply of energy and management of wastes in sustainable ways. One way of resolving the local challenges is to develop environmentally appropriate and socio economically viable biotechnological processes for converting biomass to energy. The general principles of anaerobic bio-digestion, digester design and features of bio-digestion are presented in the feature article, focusing on the prospects of utilizing cassava peels as a readily available lignocellulose feedstock for co-digestion with manure for the production of biogas and bio-fertilizer. Aside of the high cyanogenic properties, cassava peels would require pre-treatment before use as a substrate, hence, a multi-stage and high rate digestion system might be adopted in efficient digestion of cassava peels. To optimize carbon-nitrogen ratio for efficient digestion, cassava should be co-digested with manure. The socio-economic benefits of the anaerobic co-digestion technology and key policy measures to be implemented to harness bio-energy from agricultural wastes are also outlined. (au)

  13. The microbiota of Lafun, an african traditional cassava food product

    DEFF Research Database (Denmark)

    Padonou, Sègla Wilfrid; Nielsen, Dennis Sandris; Hounhouigan, Joseph D.;

    2009-01-01

    Bacillus cereus group (71%). The B. cereus isolates lacked the genetic determinant specific for cereulide producers but harboured several genes encoding the heat-labile toxins hemolysin BL and nonhemolytic enterotoxin as detected by PCR. The other aerobic bacteria isolated were Gram negative and identified...... yeast species associated with Lafun fermentation were Saccharomyces cerevisiae (22% of yeast isolates), Pichia scutulata (20%), Kluyveromyces marxianus (18%), Hanseniaspora guilliermondii (12%), Pichia rhodanensis (8%) and Candida glabrata (8%) as well as Pichia kudriavzevii, Candida tropicalis and...

  14. Comparative Determinants of Productivity among Cassava Farmer-Beneficiaries and Non-Beneficiaries of Microfinance Institutions (MFIs) in Abia State Nigeria

    OpenAIRE

    Obike, Kingsley Chukwuemeka; Osundu, Charles Kelechi

    2013-01-01

    ABSTRACT This study investigated the comparative determinants of productivity among cassava farmer-beneficiaries and non-beneficiaries of Microfinance Institution (MFIs) in Abia state, Nigeria. Specifically, the study identified and examined factors influencing productivity of cassava farmers who are beneficiaries and non-beneficiaries of Microfinance Institutions (MFIs). Multistage random sampling technique was implored in sorting out respondents who are beneficiaries and non-beneficiaries o...

  15. Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread

    OpenAIRE

    Ana Cristina Ballesteros López; Accacia Julia Guimarães Pereira; Roberto Gonçalves Junqueira

    2004-01-01

    The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture) and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction). Regarding flavor and moisture, br...

  16. Direct ethanol production from cassava pulp using a surface-engineered yeast strain co-displaying two amylases, two cellulases, and {beta}-glucosidase

    Energy Technology Data Exchange (ETDEWEB)

    Apiwatanapiwat, Waraporn; Rugthaworn, Prapassorn [Japan International Research Center for Agricultural Sciences (JIRCAS), Tsukuba, Ibaraki (Japan). Post-Harvest Science and Technology Div.; Kasetsart Univ., Bangkok (Thailand). Nanotechnology and Biotechnology Div.; Murata, Yoshinori; Kosugi, Akihiko; Arai, Takamitsu; Mori, Yutaka [Japan International Research Center for Agricultural Sciences (JIRCAS), Tsukuba, Ibaraki (Japan). Post-Harvest Science and Technology Div.; Yamada, Ryosuke; Kondo, Akihiko [Kobe Univ. (Japan). Dept. of Chemical Science and Engineering

    2011-04-15

    In order to develop a method for producing fuel ethanol from cassava pulp using cell surface engineering (arming) technology, an arming yeast co-displaying {alpha}-amylase ({alpha}-AM), glucoamylase, endoglucanase, cellobiohydrase, and {beta}-glucosidase on the surface of the yeast cells was constructed. The novel yeast strain, possessing the activities of all enzymes, was able to produce ethanol directly from soluble starch, barley {beta}-glucan, and acid-treated Avicel. Cassava is a major crop in Southeast Asia and used mainly for starch production. In the starch manufacturing process, large amounts of solid wastes, called cassava pulp, are produced. The major components of cassava pulp are starch (approximately 60%) and cellulose fiber (approximately 30%). We attempted simultaneous saccharification and ethanol fermentation of cassava pulp with this arming yeast. During fermentation, ethanol concentration increased as the starch and cellulose fiber substrates contained in the cassava pulp decreased. The results clearly showed that the arming yeast was able to produce ethanol directly from cassava pulp without addition of any hydrolytic enzymes. (orig.)

  17. The effect of chemical treatments on the pH & microbial flora of cassava residues during storage

    Directory of Open Access Journals (Sweden)

    Thaísa Anders Carvalho Souza

    2013-09-01

    Full Text Available Cassava starch factories produce residues that can be commercialized as food ingredients. The objective of this study was to evaluate the microbiological safety of cassava peel and bagasse during storage, with and without chemical treatment. The bagasse was acidified with lactic acid, and the peel was immersed in a sodium hypochlorite solution. The microbiological analyses were carried out for 72 h after harvest. All of the samples showed the absence of pathogenic microorganisms, and the acidification and sanitization were effective in controlling total coliforms. Cassava bagasse and peel samples can be considered safe for consumption by humans as ingredients for other food products.

  18. HOUSEHOLDS’ PERCEPTION AND WILLINGNESS TO PAY FOR BREAD WITH CASSAVA FLOUR INCLUSION IN OSOGBO METROPOLIS, OSUN STATE, NIGERIA

    OpenAIRE

    Adepoju, Abimbola O.; Oyewole, Olaniyi O.

    2013-01-01

    The rising cost of wheat importation for the production of bread, a well-established and accepted food product relished by the general public, has been a matter of great concern to the Nigerian government in recent times. This has led to the increased interest in cassava flour which has been identified as a close, cost-effective substitute to wheat flour in bread production. Motivated by the far-reaching benefits of the new cassava policy on the substitution of wheat flour with cassava flour ...

  19. Water Quality Changes Associated with Cassava Production: Case Study of White Volta Bain.

    Science.gov (United States)

    Awotwi, Alfred; Bediako, Michael Asare; Harris, Emmanuel; Forkuo, Eric Kwabena

    2016-08-01

    The outcome reveal that as the land use in the catchment areas change from mixed agricultural to cassava cultivation, the simulated loads and concentrations of nitrogen species from cassava land-use scenario recorded reduction. The resultant concentrations of nitrate and nitrite for both current and future land-use scenarios are all below the daily limit suggested by the WHO, (World Health Organization). For the phosphate concentration, an increase of 4.21% was depicted under cassava land-use scenario. The results show that SWAT is a reliable water quality model, capable of simulating accurate information for developing environmental management plans. PMID:27626092

  20. Manganese peroxidase production from cassava residue by Phanerochaete chrysosporium in solid state fermentation and its decolorization of indigo carmine

    Institute of Scientific and Technical Information of China (English)

    Huixing Li; Ruijing Zhang; Lei Tang; Jianhua Zhang; Zhonggui Mao

    2015-01-01

    Bioconversion of lignocellulosic wastes to higher value products through fungal fermentation has economic and ecological benefits. In this study, to develop an effective strategy for production of manganese peroxidase (MnP) from cassava residue by Phanerochaete chrysosporium in solid state fermentation, the stimulators of MnP produc-tion were screened and their concentrations were optimized by one-at-a-time experiment and Box–Behnken design. The maximum MnP activity of 186.38 nkat·g−1 dry mass of the sample was achieved after 6 days of fer-mentation with the supplement of 79.5 mmol·L−1·kg−1 acetic acid, 3.21 ml·kg−1 soybean oil, and 28.5 g·kg−1 alkaline lignin, indicating that cassava residue is a promising substrate for MnP production in solid state fermen-tation. Meanwhile, in vitro decolorization of indigo carmine by the crude MnP was also carried out, attaining the ratio of 90.18%after 6 h of incubation. An oxidative mechanism of indigo carmine decolorization by MnP was pro-posed based on the analysis of intermediate metabolites with ultra-high performance liquid chromatography and gas chromatography tandem mass spectrometry. Using the crude MnP produced from cassava residue for indigo carmine decolorization gives an effective approach to treat dyeing effluents.

  1. Biohydrogen production from cassava wastewater in an anaerobic fluidized bed reactor

    Directory of Open Access Journals (Sweden)

    N. C. S. Amorim

    2014-09-01

    Full Text Available The effect of hydraulic retention time (HRT and organic loading rate (OLR on biological hydrogen production was assessed using an anaerobic fluidized bed reactor fed with cassava wastewater. The HRT of this reactor ranged from 8 to 1 h (28 to 161 kg COD/m³-d. The inoculum was obtained from a facultative pond sludge derived from swine wastewater treatment. The effluent pH was approximately 5.00, while the influent chemical oxygen demand (COD measured 4000 mg COD/L. The hydrogen yield production increased from 0.13 to 1.91 mol H2/mol glucose as the HRT decreased from 8 to 2 h. The hydrogen production rate significantly increased from 0.20 to 2.04 L/h/L when the HRT decreased from 8 to 1 h. The main soluble metabolites were ethanol (1.87-100%, acetic acid (0.00-84.80%, butyric acid (0.00-66.78% and propionic acid (0.00-50.14%. Overall, we conclude that the best hydrogen yield production was obtained at an HRT of 2 h.

  2. Enhanced butanol production from cassava with Clostridium acetobutylicum by genome shuffling.

    Science.gov (United States)

    Li, Shu-Bo; Qian, Yi; Liang, Zheng-Wu; Guo, Yuan; Zhao, Mou-Ming; Pang, Zong-Wen

    2016-04-01

    To obtain strains exhibiting high levels of solvent tolerance and butanol production, wild type strains of Clostridium acetobutylicum butanol-producing strain GX01 and Lactobacillus mucosae butanol-tolerant strain M26 were subjected to mutagenesis combining N-methyl-N-nitro-N-nitrosoguanidine induction with genome shuffling. After four successive rounds of genome shuffling, the C. acetobutylicum shuffled strain GS4-3 showing greater levels of fermentation performances (such as secreting a higher level of amylase, improving the thermal stability, and possessing greater environmental robustness) compared to the wild type strains was isolated. As a result, after optimization of culture conditions, mutant GS4-3 produced 32.6 g/L of total solvent, 20.1 g/L of butanol production, and 0.35 g/L/h of butanol productivity, which were, respectively, increased by 23.5, 23.3, and 40.0 % than the wild-type strain GX01, in a 10 L bioreactor. The enhanced production of butanol and tolerance of solvent of mutant associated with GS4-3 make it promising for acetone/butanol/ethanol fermentation from cassava (Manihot esculenta). PMID:26925615

  3. Some microbiological aspects of cassava fermentation with emphasis on detoxification of the fermented end-product

    International Nuclear Information System (INIS)

    The search undertaken in this study was for microbial strains able to produce amylase and linamarase simultaneously. A total of 46 organisms (mainly yeasts) were isolated from garri production environments and eighteen more representative isolates were selected for screening. The highest production fo the above enzymes has been found with the yeast strain identified as Saccharomyces sp. Inoculation of this into the cassava mash led to a dramatic reduction of cyanide in the fermenting pulp: 73,4% and 69,2% reduction when compared with controls after 24 and 48 hours of fermentation respectively. The cyanide content of the fermented end-product derived from the inoculated mash was 60,8% and 24% less than in the control after 24 and 48 hours. Preliminary experiments with X-ray radiation of the yeast did not show a sufficient increase in the enzymatic activities of the mutants obtained but only a slight increase in the linamarase production was noticed in mutants derived from irradiation. (author). 27 refs, 9 tabs

  4. Fermented cassava waste and its utilization in broiler chickens rations

    OpenAIRE

    Supriyati,

    2003-01-01

    Cassava waste is a by-product of cassava flour industry and its amount is increasing following the increasing of cassava flour industry. Its utilization as a feedstuff, is limited by its low protein content. The cassava waste is only utilized as the energy source. One of the alternative technology in improving the utilization of cassava waste as a feedstuff, by improving the nutritive value through fermentation process. Fermentation was carried out by solid substrate fermentation using Asperg...

  5. Extrusion parameters in snacks production from cassava flour and casein /
    Parâmetros de extrusão na produção de snacks de farinha de mandioca enriquecidos com caseína

    OpenAIRE

    Martha Maria Mischan; Magali Leonel; Beatriz Helena Borges Lustosa

    2010-01-01

    This study aimed to evaluate the effects of operational conditions of the extrusion process (temperature, moisture and protein content) in production of cassava snacks added of casein, aiming to provide information to the cassava processing industry. The cassava flour and casein were characterized as their chemical components and color. The experimental design followed the central composite rotational design with three factors. The obtained products were characterized as for rate of expansion...

  6. Pretreatment on Anaerobic Sludge for Enhancement of Biohydrogen Production from Cassava Processing Wastewater

    Directory of Open Access Journals (Sweden)

    Franciele do Carmo Lamaison

    2014-02-01

    Full Text Available Methods for the enrichment of an anaerobic sludge with H2-producing bacteria have been compared by using cassava processing wastewater as substrate.The sludge was submitted to three different pretreatments: 1 heat pretreatment by boiling at 98 °C for 15 min., 2 heat pretreatment followed by sludge washout in a Continuous Stirring Tank Reactor (CSTR operated at a dilution rate (D of 0.021 h-1, and 3 sludge washout as the sole enrichment method. The pretreated sludge and the sludge without pretreatment (control were employed in the seeding of 4 batch bioreactors, in order to verify the volume and composition of the generated biogas. Maximum H2 production rates (Rm from the pretreated sludges, were estimated by the modified Gompertz model. Compared to the control, H2 production was ca. 4 times higher for the sludge submitted to the heat pretreatment only and for the sludge subjected to heat pretreatment combined with washout, and 10 times higher for washout. These findings demonstrated that the use of sludge washout as the sole sludge pretreatment method was the most effective in terms of H2 production, as compared to the heat and to the combined heat and washout pretreatments.

  7. Biologic treatment of wastewater from cassava flour production using vertical anaerobic baffled reactor (VABR

    Directory of Open Access Journals (Sweden)

    Gleyce T Correia

    2008-08-01

    Full Text Available The estimate cassava production in Brazil in 2007 was of 25 million tons (= 15% of the world production and most of it is used in the production of flour. During its processing, waste that can cause environmental inequality is generated, if discharged inappropriately. One of the liquid waste generated, manipueira, is characterized by its high level of organic matter. The anaerobic treatment that uses a vertical anaerobic baffled reactor (VABR inoculated with granulated sludge, is one of the ways of treating this effluent. The anaerobic biodigestion phases are separated in this kind of reactor, allowing greater stability and resistance to load shocks. The VABR was built with a width/height rate of 1:2. The pH, acidity, alkalinity, turbidity and COD removal were analyzed in 6 different regions of the reactor, which was operated with an increasing feeding from ? 2000 to ? 10000 mg COD L?¹ and HRT between 6.0 and 2.5 days. The VABR showed decreasing acidity and turbidity, an increase in alkalinity and pH, and 96% efficiency in COD removal with 3-day HRT and feeding of 3800 mg COD L?¹.

  8. Factors affecting the relative competitiveness of cassava production in southwestern Trinidad

    OpenAIRE

    Patterson-Andrews, Hazel; Pemberton, Carlisle

    2010-01-01

    This study sought to determine the factors affecting the relative competitiveness (RC) measured as the normalized profit per acre, of cassava farmers in South Western Trinidad through a determination of the factors affecting the mean and variance of the RC inefficiency term of the farmers. A sample of 112 small farmers growing cassava as their main crop provided the data for the study. A normalized translog stochastic RC frontier model was estimated. The model also determined the factors affe...

  9. Cassava stillage and its anaerobic fermentation liquid as external carbon sources in biological nutrient removal*

    Science.gov (United States)

    Bu, Fan; Hu, Xiang; Xie, Li; Zhou, Qi

    2015-01-01

    The aim of this study was to investigate the effects of one kind of food industry effluent, cassava stillage and its anaerobic fermentation liquid, on biological nutrient removal (BNR) from municipal wastewater in anaerobic-anoxic-aerobic sequencing batch reactors (SBRs). Experiments were carried out with cassava stillage supernatant and its anaerobic fermentation liquid, and one pure compound (sodium acetate) served as an external carbon source. Cyclic studies indicated that the cassava by-products not only affected the transformation of nitrogen, phosphorus, poly-β-hydroxyalkanoates (PHAs), and glycogen in the BNR process, but also resulted in higher removal efficiencies for phosphorus and nitrogen compared with sodium acetate. Furthermore, assays for phosphorus accumulating organisms (PAOs) and denitrifying phosphorus accumulating organisms (DPAOs) demonstrated that the proportion of DPAOs to PAOs reached 62.6% (Day 86) and 61.8% (Day 65) when using cassava stillage and its anaerobic fermentation liquid, respectively, as the external carbon source. In addition, the nitrate utilization rates (NURs) of the cassava by-products were in the range of 5.49–5.99 g N/(kg MLVSS∙h) (MLVSS is mixed liquor volatile suspended solids) and 6.63–6.81 g N/(kg MLVSS∙h), respectively. The improvement in BNR performance and the reduction in the amount of cassava stillage to be treated in-situ make cassava stillage and its anaerobic fermentation liquid attractive alternatives to sodium acetate as external carbon sources for BNR processes. PMID:25845364

  10. Sensorial evolution of cassava flour (Manihot esculenta crantz) added to protein concentrate cassava leaves.

    Science.gov (United States)

    Lima, Elaine C S; Feijo, Márcia B S; Freitas, Maria C J; Dos Santos, Edna R; Sabaa-Srur, Armando U O; Moura, Luciana S M

    2013-09-01

    Cassava is regarded as the nutritional base of populations in developing countries, and flour, product made of cassava, is the most consumed in the world. The cassava leaves are very rich in vegetable proteins, but a big amount is lost in processing the crop. The objective of this study was to do a sensory evaluation of cassava flour to which a protein concentrate obtained from cassava leaves (CPML) was added. The CPML was obtained from cassava leaves by isoelectric precipitation and added to cassava paste for preparation of flour in three parts 2.5, 5, and 10%. The acceptance test was done by 93 consumers of flour, using hedonic scale of 7 points to evaluate characteristics like color, scent, flavor, bitterness, texture, and overall score. By the method of quantitative descriptive analysis (QDA), eight trained tasters evaluated the following characteristics: whitish color, greenish color, cassava flavor, bitter flavor, characteristic flavor, lumpiness, raw texture, leaf scent, and cassava scent. The acceptability test indicated that flour cassava with 2.5 was preferred. Whitish color, greenish color, cassava flavor, bitter flavor, salty flavor, characteristic flavor, lumpiness texture, raw texture, and the smell of the leaves and cassava flour were the main descriptors defined for flour cassava with CPML has better characteristics. PMID:24804041

  11. Functional Foods as Differentiated Products

    OpenAIRE

    Bonanno, Alessandro

    2009-01-01

    Food products providing health benefits beyond nutrition, or functional foods, draw consumers’ attention and promise growth opportunities for innovator food manufacturers. European functional food manufacturers may be facing future challenges, mainly due to the European Union Regulation (EC) No.1924/2006 regulating food products’ health-claims. However, in spite of the interest shown by academics to understand the acceptance of these products no study exists that analyzes the profitability of...

  12. Material Storage for Cassava Based Fuel Ethanol Production%木薯燃料乙醇的原料储藏

    Institute of Scientific and Technical Information of China (English)

    梅永刚; 张丙龙

    2012-01-01

    Cassava accumulates during harvest period which is unsuitable for the requirement of continuous production of fuel ethanol manufacturing enterprises. Therefore, the storage of cassava material is necessary. The efficient solutions of this problem are safe material water maintenance, suitable storage container, scientific storage method, and proper trouble shooting method which ensure the long storage of cassava.%木薯收获期集中,不适应车用燃料乙醇企业的连续生产要求,因此进行木薯原料的储藏十分必要。安全的原料储藏水分、符合要求的仓储设施、科学合理的储藏方法、及时正确的问题防治保证了木薯燃料乙醇原料的长期储藏,从而有效解决了“原料集中供应”和“企业连续生产”之间的矛盾。

  13. Integrated wetlands for food production.

    Science.gov (United States)

    Chen, Ray Zhuangrui; Wong, Ming-Hung

    2016-07-01

    The widespread use of compound pelleted feeds and chemical fertilizers in modern food production contribute to a vast amount of residual nutrients into the production system and adjacent ecosystem are major factors causing eutrophication. Furthermore, the extensive development and application of chemical compounds (such as chemical pesticides, disinfectants and hormones used in enhancing productivity) in food production process are hazardous to the ecosystems, as well as human health. These unsustainable food production patterns cannot sustain human living in the long run. Wetlands are perceived as self-decontamination ecosystems with high productivities. This review gives an overview about wetlands which are being integrated with food production processes, focusing on aquaculture. PMID:27131797

  14. Understanding consumers of food products

    NARCIS (Netherlands)

    Frewer, L.J.; Trijp, van J.C.M.

    2007-01-01

    In order for food businesses, scientists and policy makers to develop successful products, services and policies, it is essential that they understand food consumers and how they decide which products to buy. Food consumer behaviour is the result of various factors, including the motivations of diff

  15. Solid Substrate Fermentation of Cassava Peel for Poultry Feed Ingredient

    Directory of Open Access Journals (Sweden)

    Stephanie

    2013-03-01

    Full Text Available Cassava peel which is not used during cassava starch extraction is one of potential resources for animal feed. However, cassava peel has low level protein content, high level crude fiber, and high level of toxic cyanogenic compound. These problems limit the utilization of cassava peel as feed. Solid substrate fermentation using mold may be a solution process to increase its nutritional value and decrease toxic level of cassava peel. In this paper, matters that related with cassava peel fermentation process are subsequently described, namely: (i problems of cassava peel; (ii biodegradation and detoxification process; (iii solid state fermentation methods on cassava peel; (iv nutritional quality of fermented cassava peel; and (v application of fermented cassava peel in poultry feed. The fermented cassava peel application is compared with those of cassava root and waste (onggok. Addition of nitrogen inorganic in the fermentation process increases the mold growth and protein content of the product, while fiber and cyanogenic contents are decreased due to mold degradation activity. The fermentation process may be carried out using only the cassava peel as the substrate or mixed with wheat flour, using indigenous microbes, Aspergillus niger or a white rot fungus, Panus tigrinus as inoculum. As well as fermented cassava root and waste, fermented cassava peel can be used to substitute maize as poultry feed, although it is reported that the optimum substitution in broiler ration is only 10%.

  16. Isolation and characterization of two soil derived yeasts for bioethanol production on Cassava starch

    Energy Technology Data Exchange (ETDEWEB)

    Choi, Gi-Wook; Kim, Yule; Kang, Hyun-Woo [Changhae Institute of Cassava and Ethanol Research, Changhae Ethanol Co., Ltd, Palbok-Dong 829, Dukjin-Gu, Jeonju 561-203 (Korea); Um, Hyun-Ju; Kim, Mina; Kim, Yang-Hoon [Department of Microbiology, Chungbuk National University, 410 Sungbong-Ro, Heungduk-Gu, Cheongju 361-763 (Korea); Chung, Bong-Woo [Department of Bioprocess Engineering, Chonbuk National University, 664-14, 1-Ga, Duckjin-Dong, Duckjin-Gu, Jeonju 561-156 (Korea)

    2010-08-15

    Two ethanol-producing yeast strains, CHY1011 and CHFY0901 were isolated from soil in South Korea using an enrichment technique in a yeast peptone dextrose medium supplemented with 5% (w v{sup -1}) ethanol at 30 C. The phenotypic and physiological characteristics, as well as molecular phylogenetic analysis based on the D1/D2 domains of the large subunit (26S) rRNA gene and the internally transcribed spacer (ITS) 1 + 2 regions suggested that they were novel strains of Saccharomyces cerevisiae. During shaking flask cultivation, the highest ethanol productivity and theoretical yield of S. cerevisiae CHY1011 in YPD media containing 9.5% total sugars was 1.06 {+-} 0.02 g l{sup -1} h{sup -1} and 95.5 {+-} 1.2%, respectively, while those for S. cerevisiae CHFY0901 were 0.97 {+-} 0.03 g l{sup -1} h{sup -1} and 91.81 {+-} 2.2%, respectively. Simultaneous saccharification and fermentation for ethanol production was carried out using liquefied cassava (Manihot esculenta) starch in a 5 l lab-scale jar fermenter at 32 C for 66 h with an agitation speed of 2 Hz. Under these conditions, S. cerevisiae CHY1011 and CHFY0901 yielded a final ethanol concentration of 89.1 {+-} 0.87 g l{sup -1} and 83.8 {+-} 1.11 g l{sup -1}, a maximum ethanol productivity of 2.10 {+-} 0.02 g l{sup -1} h{sup -1} and 1.88 {+-} 0.01 g l{sup -1} h{sup -1}, and a theoretical yield of 93.5 {+-} 1.4% and 91.3 {+-} 1.1%, respectively. These results suggest that S. cerevisiae CHY1011 and CHFY0901 have potential use in industrial bioethanol fermentation processes. (author)

  17. Diversity, Physicochemical and Technological Characterization of Elite Cassava (Manihot esculenta Crantz) Cultivars of Bantè, a District of Central Benin

    OpenAIRE

    Abadjayé Faouziath Sanoussi; Laura Yéyinou Loko; Hyacinthe Ahissou; Adidjath Koubourath Adjahi; Azize Orobiyi; Angelot Paterne Agré; Paulin Azokpota; Alexandre Dansi; Ambaliou Sanni

    2015-01-01

    Cassava is one of the staple food crops contributing significantly to food and nutrition security in Benin. This study aimed to assess the diversity of the elite cassava cultivars of Bantè district, determine the physicochemical properties of the most preferred ones as well as the sensory attributes of their major derived products (gari and tapioca), and compare them with the farmers’ and processors’ perception on their technological qualities. The ethnobotanical investigation revealed existe...

  18. Ethanol Production by Carbonated Cassava%碳化木薯原料乙醇发酵的生产研究

    Institute of Scientific and Technical Information of China (English)

    刘晓峰; 李莉; 徐新

    2016-01-01

    Carbonated cassava and normal cassava were used respectively for ethanol production under the same technical conditions (flask shaking fermentation adopted). Their ethanol production results were compared. The results suggested that, there were great difference in rip-ened mash and ethanol production between carbonated cassava and normal cassava. This study provided useful reference for the purchase and the storage of cassava.%以碳化木薯和正常木薯为原料,在相同工艺条件下,采用摇瓶发酵法,进行酒精发酵效果的初步研究,探讨了碳化木薯的酒精发酵效果。结果表明,碳化木薯干的成熟醪酒分和发酵效果与正常木薯酒精发酵差别较大,为采购木薯和木薯储存提供参考。

  19. Properties of thermoplastic starch from cassave bagasse and cassava starch and their blends with poly (lactic acid).

    Science.gov (United States)

    Cassava bagasse is an inexpensive and broadly available waste byproduct from cassava starch production. It contains roughly 50% cassava starch along with mostly fiber and could be a valuable feedstock for various bioproducts. Cassava bagasse and cassava starch were used in this study to make fiber-r...

  20. Simple models of cassava [Manihot utilissima] attainable yield estimation for regional-level productivity analysis in northeast Thailand

    International Nuclear Information System (INIS)

    In order to estimate cassava productivity in Northeast Thailand, notorious for its low and unstable agricultural production, simple yield models were developed using water use efficiency (WUE) and radiation conversion efficiency (Cs). In the WUE model, daily dry matter production was estimated by the WUE and transpiration, whereas in the Cs model, by absorbed solar radiation, Cs and LAI. Daily transpiration was estimated by LAI and evapotranspiration, which was estimated from air temperature and solar radiation. The effect of water stress was incorporated through the calculation of actual transpiration in the WUE model, and through a water stress index, i.e. the ratio of actual against potential transpiration in the Cs model. Several experiments, conducted in an experimental farm in Khon Kaen University, located in Northeast Thailand, provided parameters necessary for the models. Validations in the experimental farm and a farmers' field indicated that the models developed were able to estimate the growth and yield of cassava to an acceptable level. Although both models were equally successful, the WUE model seems preferable for application in regional level productivity analysis, because of its simplicity

  1. Production of Starch Based Bioplastic from Cassava Peel Reinforced with Microcrystalline Celllulose Avicel PH101 Using Sorbitol as Plasticizer

    Science.gov (United States)

    Maulida; Siagian, M.; Tarigan, P.

    2016-04-01

    The production of starch based bioplastics from cassava peel reeinforced with microcrystalline cellulose using sorbitol as plasticizer were investigated. Physical properties of bioplastics were determined by density, water uptake, tensile strength and Fourier Transform Infrared Spectroscopy. Bioplastics were prepared from cassava peel starch plasticized using sorbitol with variation of 20; 25; 30% (wt/v of sorbitol to starch) reinforced with microcrystalline celllulose (MCC) Avicel PH101 fillers with range of 0 to 6% (wt/wt of MCC to starch). The results showed improvement in tensile strength with higher MCC content up to 9, 12 mpa compared to non-reinforced bioplastics. This could be mainly attributed to the strong hydrogen bonds between MCC and starch. On the contrary, the addition of MCC decreased the elongation at break, density and water uptake. Fourier Transform Infrared Spectroscopy showed the functional groups of bioplastics, which the majority of O-H groups were found at the bioplastics with reinforcing filler MCC that represented substantial hydrogen bonds. The highest tensile strength value was obtained for bioplastic with MCC content 6% and sorbitol content 20%. With good adhesion between MCC and starch the production of bioplastics could be widely used as a substitute for conventional plastics with more benefits to the environment.

  2. Production of medium-chain-length polyhydroxyalkanoate by Pseudomonas oleovorans grown in sugary cassava extract supplemented with andiroba oil

    Directory of Open Access Journals (Sweden)

    Diego Aires da Silva

    2014-12-01

    Full Text Available Pseudomonas oleovorans were grown on sugary cassava extracts supplemented with andiroba oil for the synthesis of a mediumchain- length polyhydroxyalkanoate (PHA MCL. The concentration of total sugars in the extract was approximately: 40 g/L in culture 1, 15 g/L in cultures 2 and 3, and 10 g/L in culture 4. Supplementation with 1% andiroba oil and 0.2 g/L of (NH42HPO4 was performed 6.5 hours after growth in culture 3, and supplementation with the same amount of andiroba oil and 2.4 g/L of (NH42HPO4 was performed at the beginning of growth in culture 4. The synthesis resulted mainly in 3-hydroxy-decanoate and 3-hydroxy-dodecanoate units; 3-hydroxy-butyrate, 3-hydroxy-hexanoate; and 3-hydroxy-octanoate monomers were also produced but in smaller proportions. P. oleovorans significantly accumulated PHA MCL in the deceleration phase of growth with an oxygen limitation but with sufficient nitrogen concentration to maintain cell growth. The sugary cassava extract supplemented with andiroba oil proved to be a potential substrate for PHA MCL production.

  3. Ethanol Production, Food and Forests

    OpenAIRE

    Andrade de Sa, Saraly; Palmer, Charles; Engel, Stefanie

    2010-01-01

    This paper investigates the direct and indirect impacts of ethanol production on land use, deforestation and food production. A partial equilibrium model of a national economy with two sectors and two regions, one of which includes a residual forest, is developed. It analyses how an exogenous increase in the ethanol price affects input allocation (land and labor) between sectors (energy crop and food). Three potential effects are identified. First, the standard and well-documented effect of d...

  4. Sustainability labels on food products

    DEFF Research Database (Denmark)

    Grunert, Klaus G; Hieke, Sophie; Wills, Josephine

    2014-01-01

    This study investigates the relationship between consumer motivation, understanding and use of sustainability labels on food products (both environmental and ethical labels), which are increasingly appearing on food products. Data was collected by means of an online survey implemented in the UK...... types of information available on food labels or as use inferred from the results of a choice-based conjoint analysis. Hierarchical regression indicated that use is related to both motivation and understanding, and that both motivation, understanding and use are affected by demographic characteristics...

  5. Effect of carboxymethyl cellulose concentration on physical properties of biodegradable cassava starch-based films

    Directory of Open Access Journals (Sweden)

    Sriburi Pensiri

    2011-02-01

    Full Text Available Abstract Background Cassava starch, the economically important agricultural commodity in Thailand, can readily be cast into films. However, the cassava starch film is brittle and weak, leading to inadequate mechanical properties. The properties of starch film can be improved by adding plasticizers and blending with the other biopolymers. Results Cassava starch (5%w/v based films plasticized with glycerol (30 g/100 g starch were characterized with respect to the effect of carboxymethyl cellulose (CMC concentrations (0, 10, 20, 30 and 40%w/w total solid and relative humidity (34 and 54%RH on the mechanical properties of the films. Additionally, intermolecular interactions were determined by Fourier transform infrared spectroscopy (FT-IR, melting temperature by differential scanning calorimetry (DSC, and morphology by scanning electron microscopy (SEM. Water solubility of the films was also determined. Increasing concentration of CMC increased tensile strength, reduced elongation at break, and decreased water solubility of the blended films. FT-IR spectra indicated intermolecular interactions between cassava starch and CMC in blended films by shifting of carboxyl (C = O and OH groups. DSC thermograms and SEM micrographs confirmed homogeneity of cassava starch-CMC films. Conclusion The addition of CMC to the cassava starch films increased tensile strength and reduced elongation at break of the blended films. This was ascribed to the good interaction between cassava starch and CMC. Cassava starch-CMC composite films have the potential to replace conventional packaging, and the films developed in this work are suggested to be suitable for low moisture food and pharmaceutical products.

  6. Toward better understanding of postharvest deterioration: biochemical changes in stored cassava (Manihot esculenta Crantz) roots.

    Science.gov (United States)

    Uarrota, Virgílio Gavicho; Nunes, Eduardo da Costa; Peruch, Luiz Augusto Martins; Neubert, Enilto de Oliveira; Coelho, Bianca; Moresco, Rodolfo; Domínguez, Moralba Garcia; Sánchez, Teresa; Meléndez, Jorge Luis Luna; Dufour, Dominique; Ceballos, Hernan; Becerra Lopez-Lavalle, Luis Augusto; Hershey, Clair; Rocha, Miguel; Maraschin, Marcelo

    2016-05-01

    Food losses can occur during production, postharvest, and processing stages in the supply chain. With the onset of worldwide food shortages, interest in reducing postharvest losses in cassava has been increasing. In this research, the main goal was to evaluate biochemical changes and identify the metabolites involved in the deterioration of cassava roots. We found that high levels of ascorbic acid (AsA), polyphenol oxidase (PPO), dry matter, and proteins are correlated with overall lower rates of deterioration. On the other hand, soluble sugars such as glucose and fructose, as well as organic acids, mainly, succinic acid, seem to be upregulated during storage and may play a role in the deterioration of cassava roots. Cultivar Branco (BRA) was most resilient to postharvest physiological deterioration (PPD), while Oriental (ORI) was the most susceptible. Our findings suggest that PPO, AsA, and proteins may play a distinct role in PPD delay. PMID:27247771

  7. Towards sustainable food production

    DEFF Research Database (Denmark)

    Aramyan, Lusine H; Hoste, Robert; van den Broek, Willie;

    2011-01-01

    continuous innovation of supply chain network structures, reconsideration of business processes, relocation of logistics infrastructures and renewed allocation of chain activities to these infrastructures in order to achieve sustainable performances. This paper presents a scenario analysis of the spatial...... allocation of pork supply chain activities in Europe. Supply chain production and distribution activities are optimized in various scenarios based on economic and sustainability performance indicators. A mixed integer linear programming (MILP) model, which includes piglet production, fattening, slaughtering......, as minimizing costs will not always lead to an optimal reduction in CO2 equivalent emissions, a differentiated strategy is needed for the European pork sector to move towards more sustainable production...

  8. Water Footprint and Impact of Water Consumption for Food, Feed, Fuel Crops Production in Thailand

    Directory of Open Access Journals (Sweden)

    Shabbir H. Gheewala

    2014-06-01

    Full Text Available The proliferation of food, feed and biofuels demands promises to increase pressure on water competition and stress, particularly for Thailand, which has a large agricultural base. This study assesses the water footprint of ten staple crops grown in different regions across the country and evaluates the impact of crop water use in different regions/watersheds by the water stress index and the indication of water deprivation potential. The ten crops include major rice, second rice, maize, soybean, mungbean, peanut, cassava, sugarcane, pineapple and oil palm. The water stress index of the 25 major watersheds in Thailand has been evaluated. The results show that there are high variations of crop water requirements grown in different regions due to many factors. However, based on the current cropping systems, the Northeastern region has the highest water requirement for both green water (or rain water and blue water (or irrigation water. Rice (paddy farming requires the highest amount of irrigation water, i.e., around 10,489 million m3/year followed by the maize, sugarcane, oil palm and cassava. Major rice cultivation induces the highest water deprivation, i.e., 1862 million m3H2Oeq/year; followed by sugarcane, second rice and cassava. The watersheds that have high risk on water competition due to increase in production of the ten crops considered are the Mun, Chi and Chao Phraya watersheds. The main contribution is from the second rice cultivation. Recommendations have been proposed for sustainable crops production in the future.

  9. Flour mixture of rice flour, corn and cassava starch in the production of gluten-free white bread

    Directory of Open Access Journals (Sweden)

    Ana Cristina Ballesteros López

    2004-03-01

    Full Text Available The use of rice flour corn and cassava starch was evaluated in several formulations aiming to find a flour mixture to replace wheat flour in the production of free-gluten white bread. Production parameters were evaluated through sensory analysis. The resulting breads were evaluated taking into account physical parameters (crumb appearance, specific volume and moisture and sensorial parameters (flavor, appearance, crumb texture, crust color and satisfaction. Regarding flavor and moisture, breads prepared with the three different ingredients were not statistically different at 5% probability by the Tuckey test. However, they differed significantly regarding the specific volume, crumb texture, crust color, degree of satisfaction and external appearance. Rice flour bread presented the best parameters, being preferred by the sensory evaluation panel, followed by corn starch bread and cassava starch bread. Breads prepared with rice flour resulted in a softer product, presenting a better consistency with small alveoli homogeneously distributed. As far as crumb texture was concerned, corn starch bread presented larger alveoli, while cassava starch resulted in bread with expandable and gummy crumb, with granulation without alveoli, and undesirable sensorial characteristics. Production parameters were established based on these results and a mixture of flours, composed by 45% rice flour, 35% corn starch and 20% cassava starch presented good results originating bread with crumb formed by uniform and well distributed cells, and pleasant flavor and appearance.Para desenvolver um sucedâneo para o pão de forma, isento de glúten, foram testadas as influências dos amidos de milho, de mandioca e da farinha de arroz, bem como das etapas de mistura, fermentação e assamento na qualidade do mesmo. Os parâmetros de fabricação foram determinados por meio de análises sensoriais durante a produção. As características sensoriais dos pães foram comparadas por

  10. EFFECT OF CRUDE CASSAVA WATER EXTRACT AS A NATURAL HERBICIDE ON PROXIMATE COMPOSITION AND BIOACCUMULATION OF HYDROCYANIC ACID IN FOOD COMPONENTS OF COWPEA -VIGNA UNGUICULATA (L WALP

    Directory of Open Access Journals (Sweden)

    Olajumoke Oke FAYINMINNU

    2013-06-01

    Full Text Available This study was a field trial of two experiments to examine the effect of crude cassava water extract (CCWE as a natural post-emergence herbicide on nutritional quality and bioaccumulation of hydrocyanic acid in cowpea seeds. The spraying of CCWE on cowpea plants was carried out weekly for 5weeks. Treatments of CCWE at 25 and 50% concentrations of MS6 (Manihot Selection, TMS30555 (Tropical Manihot Selection and Bulk CCWE (different cassava varieties, hand weeded and unweeded (controls were laid in randomised complete block design with three replications respectively. At maturity, dry samples of cowpea `Ife brown` seeds were ground to fine powder and the proximate composition and bioaccumulation of hydrocyanic acid in the two experiments were determined. Significant variations (p0.05 among the herbicide treatments. It was therefore recommended that CCWE could be used as a natural post-emergence herbicide in cowpea production without altering the nutritional quality and residue of hydrocyanic acid in cowpea seeds.

  11. Biofuels versus food production: Does biofuels production increase food prices?

    International Nuclear Information System (INIS)

    Rapidly growing fossil energy consumption in the transport sector in the last two centuries caused problems such as increasing greenhouse gas emissions, growing energy dependency and supply insecurity. One approach to solve these problems could be to increase the use of biofuels. Preferred feedstocks for current 1st generation biofuels production are corn, wheat, sugarcane, soybean, rapeseed and sunflowers. The major problem is that these feedstocks are also used for food and feed production. The core objective of this paper is to investigate whether the recent increase of biofuels production had a significant impact on the development of agricultural commodity (feedstock) prices. The most important impact factors like biofuels production, land use, yields, feedstock and crude oil prices are analysed. The major conclusions of this analysis are: In recent years the share of bioenergy-based fuels has increased moderately, but continuously, and so did feedstock production, as well as yields. So far, no significant impact of biofuels production on feedstock prices can be observed. Hence, a co-existence of biofuel and food production seems possible especially for 2nd generation biofuels. However, sustainability criteria should be seriously considered. But even if all crops, forests and grasslands currently not used were used for biofuels production it would be impossible to substitute all fossil fuels used today in transport.

  12. Cassava Mutation Breeding: Current Status and Trends

    International Nuclear Information System (INIS)

    Cassava (Manihot esculenta Crantz) is an important energy source in the diets of millions of people in the tropical and subtropical regions of the world, especially the poor. Also its industrial uses are steadily growing for starch, animal feed and bio-ethanol. Although it has high economic and social relevance, few major scientific efforts have been made to improve the crop until the 1970s. With the goals and objectives of cassava improvement through breeding, different strategies have been developed during the last several decades, such as evaluation and selection of the local landraces, introduced germplasm (as clones or segregating F1 population), hybridization (including inbreeding by both recurrent back-cross schemes and double haploids (DH)), interspecific hybridization, polyploidy breeding, genetic transformation, use of molecular markers and mutation breeding. Induced mutation breeding on cassava has been explored in the last several decades with few published papers. Yet, the production of novel genotypes, such as high amylose and small granule mutants and mutants with tolerance to post harvest physiological deterioration (PPD), has been reported. These results suggest that mutagenesis could be an effective alternative for cassava breeding. However, many drawbacks still exist in cassava mutation breeding, such as the occurrence of chimeras. Validated and developing protocols for different biotechnologies, such as TILLING protocol, cassava genome sequencing and cassava somatic embryogenesis, will significantly ameliorate the drawbacks to traditional mutation breeding, and consequently aid the routine application of induced mutation in both cassava improvement and in gene discovery and elucidation. (author)

  13. Nuclear techniques in food production

    International Nuclear Information System (INIS)

    This study is divided into three parts. The first, devoted to the use of radiations in food production, deals especially with artificial mutagenesis, selectors taking advantage of altered hereditary features in plants from irradiated seed; sterilization of animals to eliminate harmful insects (male sterilization technique); the lethal power of radiations used for the production of animal vaccins, attenuated by irradiation, against organisms which infest or degrade food products. Part two shows that radioactive atoms used as tracers to reveal migrations and chemical transformations of products such as fertilizers and pesticides can speed up all kinds of agronomical research. Their possibilities in research on animal feeding and to detect poisonous substances in foodstuffs are also mentioned. The last part is devoted to the use of nuclear techniques in irrigation and more precisely in the study of underground water flows soil moisture and lastly the future of nuclear desalination

  14. Cassava Market Participation Decisions of Producing Households in Africa

    Directory of Open Access Journals (Sweden)

    Enete, AA.

    2009-01-01

    Full Text Available Cassava is a basic staple and a major source of farm income for the people of sub-Saharan Africa. Efficiency in cassava marketing therefore becomes a very important determinant of both consumer's living cost and producer's income. At the farmer's level, which is the beginning of the marketing chain, food must produced in reasonable quantity to attract enough market participants that will make for efficient distribution. The use of food price policy to stimulate short-run marketed surplus of producing households has often been questioned. This is because some households are deficit producers who purchase crops they also produce. Increasing producer prices will therefore have adverse distributional effects on food buying, while bypassing autarkic households. An alternative would therefore be to find non-price strategic variables that motivate farm households to participate in commodity markets. This is the objective of this paper. The paper is based on primary data collected within the framework by the collaborative study of cassava in Africa (COSCA. Good market access conditions, improved market information especially on prices, the production of granules instead of dried roots or pastes increased market participation for sellers, while rising grain prices, younger and less educated heads of households encouraged participation for buyers.

  15. Public attitudes towards genetically modified provitamin A Cassava in Brazil

    OpenAIRE

    Gonzalez Rojas, María Carolina

    2010-01-01

    Cassava is a basic staple food crop with worldwide distribution, mainly in developing countries. A fundamental source of energy for the poor, cassava grows well on marginal soils and resists pests and drought. In Latin America, Brazil is the largest cassava producer and consumer. The crop is especially important in the northeastern (NE) part of the country, where poverty and malnutrition rates are higher than in the rest of the country. However, despite the crop?s dietary importance, relative...

  16. New challenges in the cassava transformation in Nigeria and Ghana:

    OpenAIRE

    Nweke, Felix

    2004-01-01

    "This paper describes the dramatic cassava transformation that has taken place in Nigeria and Ghana over the past 50 years. From a rural subsistence crop, cassava has become a major cash crop sold in urban markets, a source of livestock feed, industrial starch and urban convenience foods. This paper documents the key factors driving the cassava transformation in Nigeria and Ghana. Differences in timing, promotional efforts and performance provide an instructive contrast which helps to identif...

  17. Sequences enhancing cassava mosaic disease symptoms occur in the cassava genome and are associated with South African cassava mosaic virus infection.

    Science.gov (United States)

    Maredza, A T; Allie, F; Plata, G; Rey, M E C

    2016-06-01

    Cassava is an important food security crop in Sub-Saharan Africa. Two episomal begomovirus-associated sequences, named Sequences Enhancing Geminivirus Symptoms (SEGS1 and SEGS2), were identified in field cassava affected by the devastating cassava mosaic disease (CMD). The sequences reportedly exacerbated CMD symptoms in the tolerant cassava landrace TME3, and the model plants Arabidopsis thaliana and Nicotiana benthamiana, when biolistically co-inoculated with African cassava mosaic virus-Cameroon (ACMV-CM) or East African cassava mosaic virus-UG2 (EACMV-UG2). Following the identification of small SEGS fragments in the cassava EST database, the intention of this study was to confirm their presence in the genome, and investigate a possible role for these sequences in CMD. We report that multiple copies of varying lengths of both SEGS1 and SEGS2 are widely distributed in the sequenced cassava genome and are present in several other cassava accessions screened by PCR. The endogenous SEGS1 and SEGS2 are in close proximity or overlapping with cassava genes, suggesting a possible role in regulation of specific biological processes. We confirm the expression of SEGS in planta using EST data and RT-PCR. The sequence features of endogenous SEGS (iSEGS) are unique but resemble non-autonomous transposable elements (TEs) such as MITEs and helitrons. Furthermore, many SEGS-associated genes, some involved in virus-host interactions, are differentially expressed in susceptible (T200) and tolerant TME3) cassava landraces infected by South African cassava mosaic virus (SACMV) of susceptible (T200) and tolerant (TME3) cassava landraces. Abundant SEGS-derived small RNAs were also present in mock-inoculated and SACMV-infected T200 and TME3 leaves. Given the known role of TEs and associated genes in gene regulation and plant immune responses, our observations are consistent with a role of these DNA elements in the host's regulatory response to geminiviruses. PMID:25920485

  18. Production of L-lactic acid from Cassava peel wastes using single and mixed cultures of Rhizopus oligosporus and Lactobacillus plantarum

    Directory of Open Access Journals (Sweden)

    Nwokoro Ogbonnaya

    2014-01-01

    Full Text Available Production of L-lactic acid using cultures of Rhizopus oligosporus and Lactobacillus plantarum was investigated. Cassava peels were hydrolyzed by boiling for 1 h in either NaOH or HCl solutions followed by neutralization to a pH of 6.2. Reducing sugar produced from the hydrolysates increased with increasing concentrations of alkali or acid. Samples hydrolyzed with HCl produced a maximum reducing sugar concentration of 402 mg/g substrate while alkali hydrolyzed samples produced a maximum reducing sugar concentration of 213 mg/g substrate. Hydrolysates were amended with 0.5% ammonium sulphate solution and inoculated with either single or mixed cultures of Rhizopus oligosporus and Lactobacillus plantarum and incubated for 48 h for lactic acid production. The best lactic acid production of 50.2 g/100g substrate was observed in a mixed culture fermentation of acid hydrolyzed peels. Mixed culture fermentation of alkali hydrolyzed peels produced a maximum lactic acid concentration of 36.4 g/100g substrate. Un hydrolyzed cassava peels inoculated with a mixed culture of the microorganisms produced only 4.6 g/100g substrate. This work reports an efficient use of cassava peels for bio-product formation through microbial fermentation.

  19. Principles of food product labelling

    Directory of Open Access Journals (Sweden)

    Krystyna Krysztofiak

    2011-09-01

    Full Text Available The purpose of the label of the food product is to provide information on ingredients and additionally on its origin, production method, storage conditions, date tagging, as well as to enable to identify the producer or distributor of this product. Legal regulations precisely give instructions on the range and the way of the presentation of these data, so they could be clear and understandable for the average consumer. Since 25th of November 2005, the information about allergens’ presence must be placed on the label, regardless of their content in the product (Directive 2003/89/WE... 2003 – Off. J. L 308: 15-18. The Regulation (WE No 1924/2006 about placing the nutritional information and medicinal claims concerning foods (Regulation (WE No 1924/2006... 2006 a is valid in all countries of European Union since 1st of July 2007 (Off. J. L 404: 9-25. It coordinates the legislative, executive and administrative regulations connected with this labelling. According to these regulations, “nutritional information” states, suggests or gives to understand that the food product has special properties concerning its ingredients. Those statements are of type: “the source of...”, “no... content”, “high content of...”, “low content of...”, “reduced content of...” with reference to calorie or selected ingredients’ content. “Medicinal claims” state, suggest or give to understand, that there is a connection between the food product or one of its ingredients and the health condition of the consumer. First type of these medicinal claims refers to the influence of the ingredient on the physiology. Such a statement is based on generally accepted scientific conclusions and could be properly understood by the average consumer, e.g. “calcium takes part in the process of building of strong bones”. “Statements about decreasing the risk of a disease” give information, that food product or one of its ingredients efficiently

  20. Farmers, cooperatives, new food products

    DEFF Research Database (Denmark)

    Søgaard, Villy

    of most countries are consistent with the comparatively long penetration periods and low success rates experienced with many new food products. 2. Furthermore, the evidence suggests that the demand for innovation within the food sector is positively related to the degree of processing. 3. The constitutive...... and their cooperative. The economic justification for cooperatives, explaining their long-stan competitiveness and viability in some economic sectors, is to be found in monopoly problems or transaction costs accounting for the need for interest alignment. 4. Being a federative type of organization, the agricultural...

  1. Optimization of the marinating conditions of cassava fish (Pseudotolithus sp.) fillet for Lanhouin production through application of Doehlert experimental design.

    Science.gov (United States)

    Kindossi, Janvier Mêlégnonfan; Anihouvi, Victor Bienvenu; Vieira-Dalodé, Générose; Akissoé, Noël Houédougbé; Hounhouigan, Djidjoho Joseph

    2016-03-01

    Lanhouin is a traditional fermented salted fish made from the spontaneous and uncontrolled fermentation of whole salted cassava fish (Pseudotolithus senegalensis) mainly produced in the coastal regions of West Africa. The combined effects of NaCl, citric acid concentration, and marination time on the physicochemical and microbiological characteristics of the fish fillet used for Lanhouin production were studied using a Doehlert experimental design with the objective of preserving its quality and safety. The marination time has significant effects on total viable and lactic acid bacteria counts, and NaCl content of the marinated fish fillet while the pH was significantly affected by citric acid concentration and marination duration with high regression coefficient R (2) of 0.83. The experiment showed that the best conditions for marination process of fish fillet were salt ratio 10 g/100 g, acid citric concentration 2.5 g/100 g, and marination time 6 h. These optimum marinating conditions obtained present the best quality of marinated flesh fish leading to the safety of the final fermented product. This pretreatment is necessary in Lanhouin production processes to ensure its safety quality. PMID:27004115

  2. Acid whey powder modification of gari from cassava

    Energy Technology Data Exchange (ETDEWEB)

    Okezie, B.O.; Kosikowski, F.V.

    1981-01-01

    Gari, a staple food consumed in Nigeria, is made from peeled and ground cassava tubers. The ground material is pressed with a stone slab for 2-4 days to remove moisture, and the partially fermented product is then baked over an open fire. Since gari mainly contributes energy to the diet, attempts were made to develop a more nutritious product without altering organoleptic and textural properties. In laboratory tests, ground cassava was fermented in stainless steel cheese vats for 4 days (to produce gari flavour) and then partially dehydrated by pressing in cheese cloth. A reduction in HCN content from 6.2 to 3.4 mg/100 g resulted. Various combinations of spray-dried acid whey, soya protein and freeze-dried Candida tropicalis were added to the fermented cassava, which was then pressure-cooked for 10 minutes at 121 degrees Celcius, dried and ground in a hammer mill. Product (i), made with gari fortified with 15% soya concentrate and 5% dried acid whey, was as acceptable as traditional gari and had a protein score of 75.8 vs. 9.91 for traditional gari. Product (ii), gari fortified with 20% yeast and 10% dried acid whey, had significantly lower scores for flavour and texture than traditional gari and the protein score was only 29.45. Supplementing gari with relatively inexpensive whey concentrates appears to be a means of overcoming protein energy malnutrition in children.

  3. Nuclear and related techniques in the improvement of traditional fermentation processing of cassava

    International Nuclear Information System (INIS)

    Cassava, a starchy, cyanide-containing tuber root grown throughout the tropical areas, is one of the world's important food staples. The cassava root is very low in protein: its typical content for many cultivars is around one or two percent and thus is completely unable to provide the consumer with sufficient protein. The main goal of the Agency's Co-ordinated Research Programme (CRP) on ''Nuclear Techniques in the Improvement of Traditional Fermentation Practice in Developing Countries with Particular Emphasis on Cassava'' was to assist researchers from the tropical countries in the development of the techniques utilizing ionizing radiation for producing genetically improved mutants of the cassava-fermenting microorganisms with high abilities to eliminate poisonous glucosides and to increase the yield of desired nutrients to the fermented end-product. This document consists of fourteen final reports submitted by the scientists concerned to the final RCM as well as discussion materials covering main approaches to the problem of the improvement of traditional reprocessing of cassava, such as general microbiological aspects of the fermentation process and the genetic improvement of the selected specific microorganisms with the help of classical microbial mutagenesis methods and modern molecular gene-engineering techniques and tools. Refs, figs and tabs

  4. Claiming health in food products

    DEFF Research Database (Denmark)

    Lähteenmäki, Liisa

    2013-01-01

    healthiness, but not necessarily making the product more appealing. The wording of the claim seems to have little impact on claim perception, yet the health image of carrier products is important. From consumer-related factors the relevance and attitudes towards functional foods play a role, whereas socio...... the information, but we still know relatively little about consumer understanding of the message content in claims and even less about the assessment of personal relevance of the claimed benefits. In future studies more emphasis should be put on including contextual influences and realistic conditions...

  5. Fermentative hydrogen production from cassava stillage by mixed anaerobic microflora: Effects of temperature and pH

    Energy Technology Data Exchange (ETDEWEB)

    Luo, Gang; Xie, Li; Zou, Zhonghai; Zhou, Qi [Key Laboratory of Yangtze River Water Environment, Ministry of Education (Tongji University), UNEP-Tongji, Tongji University, Siping Road No. 1239, Shanghai 200092 (China); Wang, Jing-Yuan (School of Civil and Environmental Engineering, Nanyang Technological University, N1-01b-45, 50 Nanyang Avenue, 639798 Singapore)

    2010-12-15

    Fermentative hydrogen production from cassava stillage was conducted to investigate the influences of temperature (37 C, 60 C, 70 C) and initial pH (4-10) in batch experiments. Although the seed sludge was mesophilic anaerobic sludge, maximum hydrogen yield (53.8 ml H{sub 2}/gVS) was obtained under thermophilic condition (60 C), 53.5% and 198% higher than the values under mesophilic (37 C) and extreme-thermophilic (70 C) conditions respectively. The difference was mainly due to the different VFA and ethanol distributions. Higher hydrogen production corresponded with higher ratios of butyrate/acetate and butyrate/propionate. Similar hydrogen yields of 66.3 and 67.8 ml H{sub 2}/gVS were obtained at initial pH 5 and 6 respectively under thermophilic condition. The total amount of VFA and ethanol increased from 3536 to 7899 mg/l with the increase of initial pH from 4 to 10. Initial pH 6 was considered as the optimal pH due to its 19% higher total VFA and ethanol concentration than that of pH 5. Homoacetogenesis and methonogenesis were very dependent on the initial pH and temperature even when the inoculum was heat-pretreated. Moreover, a difference between measured and theoretical hydrogen was observed in this study, which could be attributed to homoacetogenesis, methanogenesis and the degradation of protein. (author)

  6. Growth model of agri-food production

    OpenAIRE

    Bezat-Jarzębowska, Agnieszka; Rembisz, Włodzimierz; Sielska, Agata

    2012-01-01

    Consumer, agricultural producer and agri-food processors in the model. Role of the processor in the growth model of agri-food production. Growth factors of agricultural production in the developed model.

  7. Production of raw starch-degrading enzyme by Aspergillus sp. and its use in conversion of inedible wild cassava flour to bioethanol.

    Science.gov (United States)

    Moshi, Anselm P; Hosea, Ken M M; Elisante, Emrode; Mamo, Gashaw; Önnby, Linda; Nges, Ivo Achu

    2016-04-01

    The major bottlenecks in achieving competitive bioethanol fuel are the high cost of feedstock, energy and enzymes employed in pretreatment prior to fermentation. Lignocellulosic biomass has been proposed as an alternative feedstock, but because of its complexity, economic viability is yet to be realized. Therefore, research around non-conventional feedstocks and deployment of bioconversion approaches that downsize the cost of energy and enzymes is justified. In this study, a non-conventional feedstock, inedible wild cassava was used for bioethanol production. Bioconversion of raw starch from the wild cassava to bioethanol at low temperature was investigated using both a co-culture of Aspergillus sp. and Saccharomyces cerevisiae, and a monoculture of the later with enzyme preparation from the former. A newly isolated strain of Aspergillus sp. MZA-3 produced raw starch-degrading enzyme which displayed highest activity of 3.3 U/mL towards raw starch from wild cassava at 50°C, pH 5.5. A co-culture of MZA-3 and S. cerevisiae; and a monoculture of S. cerevisiae and MZA-3 enzyme (both supplemented with glucoamylase) resulted into bioethanol yield (percentage of the theoretical yield) of 91 and 95 at efficiency (percentage) of 84 and 96, respectively. Direct bioconversion of raw starch to bioethanol was achieved at 30°C through the co-culture approach. This could be attractive since it may significantly downsize energy expenses. PMID:26481161

  8. Comparative moisture sorption, insect infestation and aflatoxin production by resident aspergillus flavus link spores in solar and sun dried cassava accessions before and after gamma irradiation

    International Nuclear Information System (INIS)

    Ten accessions of Solar and Sun dried cassava (Manihot esculenta Crantz) were studied for their comparative ability to absorb moisture and harbour insects under varying Environmental Relative Humidities, (ERH's) representative of the Ghanaian tropic conditions. The colour change during storage was also assessed by the Hunter's L * a* b* colour system. The production of aflatoxin (B1 B2, G1, and G2) before and after gamma irradiation (0, 20KGy) by resident Aspergillus flavus spores was also investigated. The moisture sorption isotherms of both solar and sun dried cassava flours followed a near sigmoid curve and equilibration at ERH's (55, 75, 95 %) was attained after 4-6 days at 32 degrees Celsius. The drying method did not significantly (P>0.01) influence the sorption isotherms. A gamma irradiation dose of at least 5KGy eliminated the infesting insects predominated by Araecerus fasciculatus and Lasioderma serricorne. Analysis of variance to determine the influence of incubation humidity (A) accession number (B) and radiation treatment (C) as well as the interaction of these factors showed that A, B, C significantly (P1. There was an apparent enhanced formation by A. flavus spores in the artificially inoculated cassava flour samples after irradiation with 20 KGy but this was not attributable to the irradiation treatment per se but rather to the tendency of reduced inoculum of A.flavus to produce more aflatoxins. (au)

  9. Development of cassava cake enriched with its own bran and Spirulina platensis - doi: 10.4025/actascitechnol.v34i4.10687

    Directory of Open Access Journals (Sweden)

    Meire Franci Polonio Navacchi

    2012-10-01

    Full Text Available The cassava cake was developed enriching it with a biomass of Spirulina platensis and a type of bran made out of its own starch. This biomass, a part from being rich in protein, also contains vitamins, essential fatty acids and minerals. Around Umuarama, in the State of Paraná, there is an agricultural/industrial complex annually producing and processing tons of cassava. Baked goods can be elaborated based in cassava as a way to expand the use of this raw material and to produce food free of gluten to celiac people. In this complex a solid byproduct is generated, which is rich in starch and fibres, and because of its low commercial value it is used for animal feed or discarded. The bran was dehydrated and analysed microbiologically as well as physically and chemically so as to be used in applied research. Developed energetic food based on cassava lacks protein, but this can be supplied by adding the biomass of Spirulina platensis. Different formulations of this cassava cake were developed varying the concentration of Spirulina platensis and cassava bran. The formulation that presented the best features received chocolate before being submitted to sensory tests by children in the public education system. The results show an excellent acceptance which made viable the development of this product because of aspects like nutrition, technology and sensorial.

  10. New Food Product Development Assistance for Rural Food Enterprises.

    Science.gov (United States)

    Stoll, William F.

    1988-01-01

    This article describes examples of new food product development activities engaged in at the University of Minnesota Technical College with local industry, showing how they have been used as teaching models in the classroom. These activities have led to a program of New Product Development Assistance for small food companies in southeastern…

  11. LINAMARIN: THE TOXIC COMPOUND OF CASSAVA

    Directory of Open Access Journals (Sweden)

    M. P. CEREDA

    1996-01-01

    Full Text Available Cassava is a widely grown root crop which accumulates two cyanogenic glucosides, linamarin and lotaustralin. Linamarin accounts for more than 80% of the cassava cyanogenic glucosides. It is a ß-glucoside of acetone cyanohydrin and ethyl-methyl-ketone-cyanohydrin. Linamarin ß-linkage can only be broken under high pressure, high temperature and use of mineral acids, while its enzymatic break occurs easily. Linamarase, an endogenous cassava enzyme, can break this ß-linkage. The enzymatic reaction occurs under optimum conditions at 25ºC, at pH 5.5 to 6.0. Linamarin is present in all parts of the cassava plant, being more concentrated on the root and leaves. If the enzyme and substrate are joined, a good detoxification can occur. All the cassava plant species are known to contain cyanide. Toxicity caused by free cyanide (CN¯ has already been reported, while toxicity caused by glucoside has not. The lethal dose of CN¯ is 1 mg/kg of live weight; hence, cassava root classification into toxic and non-toxic depending on the amount of cyanide in the root. Should the cyanide content be high enough to exceed such a dose, the root is regarded as toxic. Values from 15 to 400 ppm (mg CN¯/kg of fresh weight of hydrocyanic acid in cassava roots have been mentioned in the literature. However, more frequent values in the interval 30 to 150 ppm have been observed. Processed cassava food consumed in Brazil is safe in regard to cyanide toxicity.

  12. Sistemas de preparo do solo, plantas de cobertura e produtividade da cultura da mandioca Soil tillage systems, cover crops and productivity in cassava

    Directory of Open Access Journals (Sweden)

    Auro Akio Otsubo

    2008-03-01

    Full Text Available O objetivo deste trabalho foi avaliar os efeitos do uso de plantas de cobertura e de sistemas de preparo do solo, no desenvolvimento e na produtividade da cultura da mandioca (Manihot esculenta Crantz. O trabalho foi conduzido em Argissolo Vermelho, sob sistema convencional de preparo do solo, e em cultivo mínimo sobre palhada de mucuna-cinza (Stizolobium cinereum Piper & Tracy, sorgo granífero [Sorghum bicolor (L. Moench] e milheto [Pennisetum americanum (L. K. Schum.]. Aos dezoito meses após o plantio da mandioca, foram avaliados: altura de plantas, produção de massa de matéria seca da parte aérea, número de raízes tuberosas, produtividade, percentagem de matéria seca e de amido nas raízes tuberosas e índice de colheita. Observou-se que o sistema convencional de preparo do solo pode ser substituído, na cultura da mandioca, pela prática do cultivo mínimo, associada ao uso de coberturas vegetais, por promover incrementos significativos na produtividade da cultura, especialmente, quando se utiliza o milheto como planta de cobertura. O uso de plantas de cobertura no pré-cultivo de mandioca, em sistema de preparo mínimo do solo, representa uma alternativa eficiente para um melhor manejo dessa cultura.The objective of this work was to evaluate the effects of cover crops and soil tillage systems in the development and yield of cassava (Manihot esculenta Crantz. The experiment was carried out in an Arenic Hapludult under conventional tillage, and in a minimum tillage system over mucuna (Stizolobium cinereum Piper & Tracy, sorghum [Sorghum bicolor (L. Moench] and millet straw [Pennisetum americanum (L. K. Schum.]. Eighteen months after cassava planting, the following variables were evaluated: plant height, shoot dry matter production, number of roots, yield, dry matter and starch content on storage roots, and harvest index. It was observed that conventional tillage could be replaced by minimum tillage in cassava crop, when associated

  13. Involvement of miR160/miR393 and their targets in cassava responses to anthracnose disease.

    Science.gov (United States)

    Pinweha, Nattaya; Asvarak, Thipa; Viboonjun, Unchera; Narangajavana, Jarunya

    2015-02-01

    Cassava is a starchy root crop for food and industrial applications in many countries around the world. Among the factors that affect cassava production, diseases remain the major cause of yield loss. Cassava anthracnose disease is caused by the fungus Colletotrichum gloeosporioides. Severe anthracnose attacks can cause tip die-backs and stem cankers, which can affect the availability of planting materials especially in large-scale production systems. Recent studies indicate that plants over- or under-express certain microRNAs (miRNAs) to cope with various stresses. Understanding how a disease-resistant plant protects itself from pathogens should help to uncover the role of miRNAs in the plant immune system. In this study, the disease severity assay revealed different response to C. gloeosporioides infection in two cassava cultivars. Quantitative RT-PCR analysis uncovered the differential expression of the two miRNAs and their target genes in the two cassava cultivars that were subjected to fungal infection. The more resistant cultivar revealed the up-regulation of miR160 and miR393, and consequently led to low transcript levels in their targets, ARF10 and TIR1, respectively. The more susceptible cultivar exhibited the opposite pattern. The cis-regulatory elements relevant to defense and stress responsiveness, fungal elicitor responsiveness and hormonal responses were the most prevalent present in the miRNAs gene promoter regions. The possible dual role of these specific miRNAs and their target genes associated with cassava responses to C. gloeosporioides is discussed. This is the first study to address the molecular events by which miRNAs which might play a role in fungal-infected cassava. A better understanding of the functions of miRNAs target genes should greatly increase our knowledge of the mechanism underlying susceptibility and lead to new strategies to enhance disease tolerance in this economically important crop. PMID:25462963

  14. Strategies in marketing new food products

    International Nuclear Information System (INIS)

    It is critical to the successful commercialization of the irradiated food process to secure either a full-time marketing person or a consulting organization to aid food industries in the successful world-wide commercialization of new irradiated food products. Expert advice/guidance is needed to help attain the goals on commercialization of this new product

  15. Unconventional food regeneration in space - Opportunities for microbial food production

    Science.gov (United States)

    Petersen, Gene R.; Schubert, Wayne W.; Seshan, P. K.; Dunlop, Eric H.

    1987-01-01

    The possible role of microbial species in regenerating food is considered, and three areas where microbial systems can be used in controlled ecological life support systems are discussed. Microbial species can serve as the biological portion of hybrid chemical/biological schemes for primary food products, as a means more fully to utilize waste materials from agronomical food production, and as a source of nutritional supplements to conventional plant foods. Work accomplished in each of these areas is described. The role of microgravity fermenters in this technology is addressed.

  16. Preferences for regional brands of food products

    OpenAIRE

    Ladislav Skořepa; Kamil Pícha

    2011-01-01

    The article deals with results of several marketing surveys related to the promotion of Czech products in the regional food market as well as to the consumers’ awareness of regional brands. An important part of consumers prefers regional food and food products, is interested in their ingredients and their health impact. Food quality and safety and support to regional producers become important factors in consumers’ decision-making. The article summarizes results of particular surveys done in ...

  17. Biotechnology in Food Production and Processing

    Science.gov (United States)

    Knorr, Dietrich; Sinskey, Anthony J.

    1985-09-01

    The food processing industry is the oldest and largest industry using biotechnological processes. Further development of food products and processes based on biotechnology depends upon the improvement of existing processes, such as fermentation, immobilized biocatalyst technology, and production of additives and processing aids, as well as the development of new opportunities for food biotechnology. Improvements are needed in the characterization, safety, and quality control of food materials, in processing methods, in waste conversion and utilization processes, and in currently used food microorganism and tissue culture systems. Also needed are fundamental studies of the structure-function relationship of food materials and of the cell physiology and biochemistry of raw materials.

  18. Effect of cassava bioethanol by-product and crude palm oil in Brahman x Thai native yearling heifer cattle diets: II. Carcass characteristics and meat quality.

    Science.gov (United States)

    Phoemchalard, Chirasak; Uriyapongson, Suthipong

    2015-12-01

    This experiment was conducted to determine the effects of cassava bioethanol by-product (CEP) and crude palm oil (CPO) on the carcass characteristics and meat quality of yearling heifer cattle. Eighteen crossbred Brahman × Thai heifers were randomly allotted to 2 × 3 factorial arrangement consisting of two levels of CEP (15 or 30 %, LCEP or HCEP) and 3 levels of CPO (0, 2, and 4 %). The results obtained showed that lean meat was greater (P meat. PMID:26292792

  19. Correlation of Chemical Compositions of Cassava Varieties to Their Resistance to Prostephanus truncatus Horn (Coleoptera: Bostrichidae)

    OpenAIRE

    Osipitan, Adebola A.; Sangowusi, Victoria T.; Lawal, Omoniyi I.; Popoola, Kehinde O.

    2015-01-01

    The preference of cassava as a major host by Prostephanus truncatus Horn is a major constraint to ample production of cassava, Manihot esculenta Crantz and storage. This study analyzed the nutritional and secondary metabolite compositions in 15 cassava varieties, evaluated levels of damage and reproduction by P. truncatus, and assessed their resistance to attack. One hundred grams of dried cassava chips in 250-ml Kilner jars were infested with 10 adult larger grain borerof 0–10 days old and h...

  20. Food products for space applications

    Science.gov (United States)

    Cope, P. S.; Larson, R. W.

    1968-01-01

    Specially-prepared foodstuffs supply an astronaut with a diet containing his basic nutritional requirements in a form that is useful in his enironment. Several edible coatings preserve foods and give loose foods form and firmness. These coatings aid in packaging and give the food slip for easy removal from the package.

  1. Encapsulates for Food Bioconversions and Metabolite Production

    Science.gov (United States)

    Breguet, Véronique; Vojinovic, Vojislav; Marison, Ian W.

    The control of production costs in the food industry must be very strict as a result of the relatively low added value of food products. Since a wide variety of enzymes and/or cells are employed in the food industry for starch processing, cheese making, food preservation, lipid hydrolysis and other applications, immobilization of the cells and/or enzymes has been recognized as an attractive approach to improving food processes while minimizing costs. This is due to the fact that biocatalyst immobilization allows for easier separation/purification of the product and reutilization of the biocatalyst. The advantages of the use of immobilized systems are many, and they have a special relevance in the area of food technology, especially because industrial processes using immobilized biosystems are usually characterized by lower capital/energy costs and better logistics. The main applications of immobilization, related to the major processes of food bioconversions and metabolite production, will be described and discussed in this chapter.

  2. Analyses of Twelve New Whole Genome Sequences of Cassava Brown Streak Viruses and Ugandan Cassava Brown Streak Viruses from East Africa: Diversity, Supercomputing and Evidence for Further Speciation

    OpenAIRE

    Ndunguru, Joseph; Sseruwagi, Peter; Tairo, Fred; Stomeo, Francesca; Maina, Solomon; Djinkeng, Appolinaire; Kehoe, Monica; Boykin, Laura M

    2015-01-01

    Cassava brown streak disease is caused by two devastating viruses, Cassava brown streak virus (CBSV) and Ugandan cassava brown streak virus (UCBSV) which are frequently found infecting cassava, one of sub-Saharan Africa’s most important staple food crops. Each year these viruses cause losses of up to $100 million USD and can leave entire families without their primary food source, for an entire year. Twelve new whole genomes, including seven of CBSV and five of UCBSV were uncovered in this re...

  3. Biophysical limits to global food production

    OpenAIRE

    1995-01-01

    Global food production, so far, has increased continuously because cropped area has expanded and productivity per unit area has increased. In some regions of the world, however, there is little scope for further spatial expansion of agriculture. In other areas, crop yields are stagnating. Does this imply that the world is approaching the biophysical limits of food production? In this research nine food-demand scenarios were analyzed, ranging from minimum population growth combined with a vege...

  4. Expected economic benefits of meeting nutritional needs through biofortified cassava in Nigeria and Kenya

    OpenAIRE

    Nguema, Abigail; Norton, George W.; Fregene, Martin; Sayre, Richard; Manary, Mark

    2011-01-01

    Vitamin and mineral deficiencies are a significant health problem in much of the developing world, causing illness, disability, mortality and reduced productivity. Biofortification of staple food crops has been proposed as a cost-effective solution. This paper calculates disabilityadjusted life years (DALYs) and economic surplus in order to analyze the potential health and economic benefits of cassava varieties developed to reduce vitamin A and iron deficiency in Nigeria and Kenya. Potential ...

  5. Transcriptome Analysis Using a High-Density Oligomicroarray under Drought Stress in Various Genotypes of Cassava: An Important Tropical Crop

    OpenAIRE

    Utsumi, Yoshinori; Tanaka, Maho; Morosawa, Taeko; Kurotani, Atsushi; Yoshida, Takuhiro; Mochida, Keiichi; Matsui, Akihiro; Umemura, Yoshimi; Ishitani, Manabu; Shinozaki, Kazuo; Sakurai, Tetsuya; Seki, Motoaki

    2012-01-01

    Cassava is an important crop that provides food security and income generation in many tropical countries and is known for its adaptability to various environmental conditions. Despite its global importance, the development of cassava microarray tools has not been well established. Here, we describe the development of a 60-mer oligonucleotide Agilent microarray representing ∼20 000 cassava genes and how it can be applied to expression profiling under drought stress using three cassava genotyp...

  6. 9 CFR 319.761 - Potted meat food product and deviled meat food product.

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Potted meat food product and deviled meat food product. 319.761 Section 319.761 Animals and Animal Products FOOD SAFETY AND INSPECTION SERVICE, DEPARTMENT OF AGRICULTURE AGENCY ORGANIZATION AND TERMINOLOGY; MANDATORY MEAT AND...

  7. Saccharification of cassava starch by Saccharomycopsis fibuligera YCY1 isolated from Loog-Pang (rice cake starter

    Directory of Open Access Journals (Sweden)

    Aran H-Kittikun

    2008-04-01

    Full Text Available The main objectives of this study were to select amylolytic yeasts from Loog-Pang, a traditional starter culture for production of alcoholic foods and drinks in southern Thailand, and to optimize the saccharification of cassava starch to reducing sugar by the selected yeast isolate. Seventy-four yeast isolates were obtained from ten samples of Loog-Pang. The isolates were tested for amylolytic activity on Yeast-Peptone Cassava medium (YPC contained 30 g/l of cassava starch.Only three isolates showed amylolytic activity which produced clear zone on the YPC agar. The best amylolytic strain with clear zone of 8 mm was identified by 26s rDNA as Saccharomycopsis fibuligera. The optimum medium for saccharification by Saccharomycopsis fibuligera. YCY1 was only 50 g/l of cassava starch in distilled water without nitrogen sources added and pH adjustment. The optimal saccharification conditions were 200 ml cassava starch (50 g/l in 500 ml Erlenmeyer flask, shaking at 100 rpm and 37oC. Under these conditions, the highest reducing sugar was obtained 46±0.53 g/l after 120 h cultivation (84% of the theoretical yield.

  8. An evaluation of cassava, sweet potato and field corn as potential carbohydrate sources for bioethanol production in Alabama and Maryland

    Science.gov (United States)

    The recent emphasis on corn production to meet the increasing demand for bioethanol has resulted in trepidation regarding the sustainability of the global food supply. To assess the potential of alternative crops as sources of bioethanol production, we grew sweet potato (Ipomoea batatas) and cassav...

  9. [How to increase food production?].

    Science.gov (United States)

    Gahamanyi, L

    1984-12-01

    Pressure of population on cultivable land, serious soil erosion, and low productivity due to scarcity of inputs have hampered efforts to provide an adequate diet for the population of Rwanda. Until the present, production has increased about as rapidly as population, but Rwanda is not totally self-sufficient in food, future climatic conditions may be less favorable than those of the past, technical and resource constraints are likely to increase, and little new land will be available for cultivation. Between 1970-80, hectares devoted to bananas and beans have increased considerably, but the marginal nature of much new land has seriously lowered productivity. Sweet potatoes are more extensively grown but their productivity is limited, and productivity of manioc has stagnated despite efforts to increase it. Peas are less frequently cultivated because the fallow land on they they are grown has almost disappeared due to population pressure. Agriculture in Rwanda has always been associated with herding, but population pressure is eliminating pastureland. Firewood for cooking is also becoming more scarce and reforestation is not proceeding rapidly enough to fill projected demand. Between 1978-80 and the year 2000, preliminary goals are to increase production in tons from 2,005,900 to 3,375,000 for bananas, from 177,400 to 330,000 for beans, from 15,200 to 45,500 for ground nuts, from 4000 to 25,000 for soybeans, from 174,800 to 288,000 for sorghum, from 81,300 to 250,000 for maize, from 3700 to 45,000 for rice, from 837,100 to 2,148,000 for sweet potatoes, from 506,600 to 1,200,000 for manioc, and from 216,000 to 600,000 for potatoes. Reaching these goals will require doubling of overall productivity per hectare. Different strategies will be required for increasing the yields of the principal crops. Priority should be given to developing strains of beans that will grow well in the poor soils, dry or cold regions, and acidic soils where they are usually planted in Rwanda

  10. Are foods bearing health claims medicinal products?

    OpenAIRE

    Coppens, Patrick; Bijlsma, Marlene; Craddock, Neville; Herreman, Inneke; Hurt, Eva; Le Bail-Collet, Yves; Loosen, Peter

    2001-01-01

    European legislation on foods and medicine has failed to keep pace with the developments in nutrition and medical science that now recognise many important contributions that diet and individual foods may make to the promotion and maintenance of health. EU food law prevents the communication of these benefits to consumers, whilst the law on medicinal products is established on a very broad basis that also encompasses foods making preventive, therapeutic or curative claims. This legislation, t...

  11. A feasibility study on using cassava stems for the production of bioenergy in Guangxi Zhuang Autonomous Region,China%广西木薯茎秆资源的能源利用

    Institute of Scientific and Technical Information of China (English)

    陶光灿; 谢光辉; H(a)kan (O)rberg; 熊韶峻

    2011-01-01

    文章分析了广西木薯茎秆资源可获得性及燃料性状,进而讨论了开发木薯茎秆资源的可行性及商业价值,证明木薯茎秆是优秀的生物质原材料,具有开发固体成型燃料及热电联产的价值.%Based on the evaluate of the resource availability and combustion characteristic of cassava stems in Guangxi Zhuang Autonomous Region, this paper focused on the feasibility of pelletizing and commercial value of cassava stens as a biomass feedstock. Cassava stems were proved a promising biofuel, and can be produced as pellets/briquettes, then production of electricity, heat and pellets/briquettes.

  12. Evaluation of cryogenic procedures for cryopreservation of Cassava genotypes

    Science.gov (United States)

    Cassava (Manihot esculent Crantz) is a perennial plant widely grown in many tropical countries as one of the most important commercial crops. The global cassava production in 2009 was at 242 million tons. Because of its economic importance to a large number of developing world, the application of ad...

  13. The Post-Genomic Era of Cassava

    Science.gov (United States)

    The genomics era revolutionized our efficiency at gathering and disseminating scientific information required for advancing our understanding of plant biology. In the case of cassava, the genomics revolution has not kept pace with other staple food and fiber crops important to global economies. As a...

  14. Yeast diversity in rice-cassava fermentations produced by the indigenous Tapirapé people of Brazil

    DEFF Research Database (Denmark)

    Schwan, Rosane F.; Almeida, Euziclei G.; Souza-Dias, Maria Aparecida G.;

    2007-01-01

    The Tapirapé people of the Tapi'itãwa tribe of Brazil produce several fermented foods and beverages, one of which is called 'cauim'. This beverage usually makes up the main staple food for adults and children. Several substrates are used in its production, including cassava, rice, corn, maize and...... fermentation. Exophiala dermatidis, often associated with blastomycosis, was found in the mass before inoculation and during the initial stages of the fermentation. Examination of these indigenous fermented foods may provide clues as to how food production and preservation can be expanded and thereby...

  15. MOISTURE ISOTHERMS OF CASSAVA BAGASSE COMPOSITES IMPREGNATED WITH CASSAVA STARCH ACETATE SOLUTIONS

    OpenAIRE

    KáTIA N. MATSUI; FáBIO D. S. LAROTONDA; Alfredo T. N. Pires; JOãO B. LAURINDO

    2009-01-01

    The industrial processing of cassava to obtain starch generates a great variety of residues, with bagasse being the main solid residue produced. The improper disposal of this material represents an environmental problem and could be avoided by using this residue as a raw material to obtain biodegradable products. The bagasse produced during the process to obtain starch from cassava was used to prepare composites for disposable trays. Samples of the composites were imp...

  16. Food and farm products surveillance

    International Nuclear Information System (INIS)

    This section of the 1994 Hanford Site Environmental Report summarizes the radiological analyses performed on food and farm samples collected during 1994. The food and farm sampling design addresses the potential influence of Hanford Site releases. Details of the sampling design and radionuclides analyzed are included in this section

  17. Food and farm products surveillance

    Energy Technology Data Exchange (ETDEWEB)

    Poston, T.M.

    1995-06-01

    This section of the 1994 Hanford Site Environmental Report summarizes the radiological analyses performed on food and farm samples collected during 1994. The food and farm sampling design addresses the potential influence of Hanford Site releases. Details of the sampling design and radionuclides analyzed are included in this section.

  18. Immobilization Technologies in Probiotic Food Production

    OpenAIRE

    Gregoria Mitropoulou; Viktor Nedovic; Arun Goyal; Yiannis Kourkoutas

    2013-01-01

    Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their poten...

  19. Immobilization Technologies in Probiotic Food Production

    Directory of Open Access Journals (Sweden)

    Gregoria Mitropoulou

    2013-01-01

    Full Text Available Various supports and immobilization/encapsulation techniques have been proposed and tested for application in functional food production. In the present review, the use of probiotic microorganisms for the production of novel foods is discussed, while the benefits and criteria of using probiotic cultures are analyzed. Subsequently, immobilization/encapsulation applications in the food industry aiming at the prolongation of cell viability are described together with an evaluation of their potential future impact, which is also highlighted and assessed.

  20. QFood - Optimal design of food products

    OpenAIRE

    Bech, Anne C.; Engelund, Erling; Juhl, Hans Jørn; Kristensen, Kai; Poulsen, Carsten Stig

    1994-01-01

    Executive Summary: 1. QFood is an acronym for Quality Function Deployment in the Food Industry. On the basis of House of Quality, the project seeks to combine traditional socio-economic factors with a more technical analysis in a common modelling framework which can be used to illustrate consumer reactions to new and modified food products. Sensory analysis has been important in the development of food products, but it is characteristic that sensory analysis has often been carried out indepen...

  1. Cassava and turmeric flour blends as new raw materials to extruded snacks

    Directory of Open Access Journals (Sweden)

    Alessandra Mussato Spinello

    2014-02-01

    Full Text Available Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products. The effect of moisture, extrusion temperature and amount of turmeric flour mixed with cassava flour on physical characteristic of puffed snacks was evaluated in this work. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Results showed effect of extrusion parameters on dependents variables. High expansion, low browning, low water solubility index, intermediate water absorption index and high crispness desirable characteristics to puffed snacks are obtained in conditions of 12% moisture, 5% turmeric flour, 105º C of temperature and 250 rpm of screw speed. These paper point to the potential still unexplored of the use of flours of cassava and turmeric as raw materials in the development of extruded puffed snacks.

  2. Citric acid production by solid-state fermentation on a semi-pilot scale using different percentages of treated cassava bagasse

    Directory of Open Access Journals (Sweden)

    F. C. Prado

    2005-12-01

    Full Text Available Citric acid is commercailly important product used in several industrial processes. Solid-state fermentation (SSF has become an alternative method for citric acid production using agro-industrial residues such as cassava bagasse (CB. Use of CB as substrate can avoid the environmental problems caused by its disposal in the environment. The aim of this work was to verify the effect of different percentages of gelatinized starch in CB on production of citric acid by SSF in horizontal drum and tray-type bioreactors. Gelatinization was used in order to make the starch structure more susceptible to consumption by the fungus. The best results (26.9 g/100g of dry CB were obtained in horizontal drum bioreactor using 100% gelatinized CB, although the tray-type bioreactor offers advantages and shows promise for large-scale citric acid production in terms of processing costs.

  3. Valorization of food processing by-products

    NARCIS (Netherlands)

    Chandrasekaran, M.; Nout, M.J.R.; Sarkar, P.K.

    2012-01-01

    Biotechnology has immense potential for resolving environmental problems and augmenting food production. Particularly, it offers solutions for converting solid wastes into value-added items. In food processing industries that generate voluminous by-products and wastes, valorization can help offset g

  4. Addressing production stops in the food industry

    DEFF Research Database (Denmark)

    Hansen, Zaza Nadja Lee; Herbert, Luke Thomas; Jacobsen, Peter

    2014-01-01

    This paper investigates the challenges in the food industry which causes the production lines to stop, illustrated by a case study of an SME size company in the baked goods sector in Denmark. The paper proposes key elements this sector needs to be aware of to effectively address production stops......, and gives examples of the unique challenges faced by the SME food industry....

  5. Enhanced isopropanol and n-butanol production by supplying exogenous acetic acid via co-culturing two clostridium strains from cassava bagasse hydrolysate.

    Science.gov (United States)

    Zhang, Shaozhi; Qu, Chunyun; Huang, Xiaoyan; Suo, Yukai; Liao, Zhengping; Wang, Jufang

    2016-07-01

    The focus of this study was to produce isopropanol and butanol (IB) from dilute sulfuric acid treated cassava bagasse hydrolysate (SACBH), and improve IB production by co-culturing Clostridium beijerinckii (C. beijerinckii) with Clostridium tyrobutyricum (C. tyrobutyricum) in an immobilized-cell fermentation system. Concentrated SACBH could be converted to solvents efficiently by immobilized pure culture of C. beijerinckii. Considerable solvent concentrations of 6.19 g/L isopropanol and 12.32 g/L butanol were obtained from batch fermentation, and the total solvent yield and volumetric productivity were 0.42 g/g and 0.30 g/L/h, respectively. Furthermore, the concentrations of isopropanol and butanol increased to 7.63 and 13.26 g/L, respectively, under the immobilized co-culture conditions when concentrated SACBH was used as the carbon source. The concentrations of isopropanol and butanol from the immobilized co-culture fermentation were, respectively, 42.62 and 25.45 % higher than the production resulting from pure culture fermentation. The total solvent yield and volumetric productivity increased to 0.51 g/g and 0.44 g/L/h when co-culture conditions were utilized. Our results indicated that SACBH could be used as an economically favorable carbon source or substrate for IB production using immobilized fermentation. Additionally, IB production could be significantly improved by co-culture immobilization, which provides extracellular acetic acid to C. beijerinckii from C. tyrobutyricum. This study provided a technically feasible and cost-efficient way for IB production using cassava bagasse, which may be suitable for industrial solvent production. PMID:27116556

  6. Current knowledge and future research perspectives on cassava (Manihot esculenta Crantz) chemical defenses: An agroecological view.

    Science.gov (United States)

    Pinto-Zevallos, Delia M; Pareja, Martín; Ambrogi, Bianca G

    2016-10-01

    Cassava (Manihot esculenta Crantz) is one of the most important staple crops worldwide. It constitutes the major source of carbohydrates for millions of low-income people living in rural areas, as well as a cash crop for smallholders in tropical and sub-tropical regions. The Food and Agriculture Organization of the United Nations predicts that cassava plantations will increase and production systems will intensify in the future, highlighting the need for developing strategies that improve the sustainability of production. Plant chemical defenses hold the potential for developing pest management strategies, as these plant traits can influence the behavior and performance of both pests and beneficial arthropods. Cassava plants are well-defended and produce a number of compounds involved in direct defense, such as cyanogenic glycosides, flavonoid glycosides, and hydroxycoumarins. In addition, volatile organic compounds induced upon herbivory and the secretion of extrafloral nectar act as indirect defense against herbivores by recruiting natural enemies. Here, cassava chemical defenses against pest arthropods are reviewed, with the aim of identifying gaps in our knowledge and areas of research that deserve further investigation for developing sound pest control strategies to improve sustainable production of this crop, and how these defenses can be used to benefit other crops. Cyanogenic content in cassava is also highly toxic to humans, and can cause irreversible health problems even at sub-lethal doses when consumed over prolonged periods. Therefore, the promotion of chemical defense in this crop should not aggravate these problems, and must be accompanied with the education on processing methods that reduce human exposure to cyanide. PMID:27316676

  7. MOISTURE ISOTHERMS OF CASSAVA BAGASSE COMPOSITES IMPREGNATED WITH CASSAVA STARCH ACETATE SOLUTIONS

    Directory of Open Access Journals (Sweden)

    Kátia N. MATSUI

    2009-07-01

    Full Text Available

    The industrial processing of cassava to obtain starch generates a great variety of residues, with bagasse being the main solid residue produced. The improper disposal of this material represents an environmental problem and could be avoided by using this residue as a raw material to obtain biodegradable products. The bagasse produced during the process to obtain starch from cassava was used to prepare composites for disposable trays. Samples of the composites were impregnated with cassava starch acetate at atmospheric pressure and under vacuum condition. Moisture isotherms were determined and adjusted by GAB model. It was observed that the impregnation promoted an important decrease in sample higroscopicity, mainly at high relative humidities. These results suggest that starch acetate impregnation can be an alternative to water proofing biological materials like the composites obtained in this work. KEYWORDS: Cassava; bagasse; starch acetate; impregnation; isotherms.

  8. Consumer attitudes to enzymes in food production

    DEFF Research Database (Denmark)

    Søndergaard, Helle Alsted; Grunert, Klaus G.; Scholderer, Joachim

    2005-01-01

    The use of enzymes in food production has potential benefits for both food manufacturers and consumers. A central question is how consumers react to new ways of producing foods with enzymes. This study investigates the formation of consumer attitudes to different enzyme production methods in three...... European countries. Results show that consumers are most positive towards non-GM enzyme production methods. The enzyme production method is by far the most important factor for the formation of buying intentions compared to price and benefits. Results also show that environmental concern and attitudes...

  9. Reducing human nitrogen use for food production

    Science.gov (United States)

    Liu, Junguo; Ma, Kun; Ciais, Philippe; Polasky, Stephen

    2016-07-01

    Reactive nitrogen (N) is created in order to sustain food production, but only a small fraction of this N ends up being consumed as food, the rest being lost to the environment. We calculated that the total N input (TN) of global food production was 171 Tg N yr‑1 in 2000. The production of animal products accounted for over 50% of the TN, against 17% for global calories production. Under current TN per unit of food production and assuming no change in agricultural practices and waste-to-food ratios, we estimate that an additional TN of 100 Tg N yr‑1 will be needed by 2030 for a baseline scenario that would meet hunger alleviation targets for over 9 billion people. Increased animal production will have the largest impact on increasing TN, which calls for new food production systems with better N-recycling, such as cooperation between crop and livestock producing farms. Increased N-use efficiency, healthier diet and decreased food waste could mitigate this increase and even reduce TN in 2030 by 8% relative to the 2000 level. Achieving a worldwide reduction of TN is a major challenge that requires sustained actions to improve nitrogen management practices and reduce nitrogen losses into the environment.

  10. Reducing human nitrogen use for food production

    Science.gov (United States)

    Liu, Junguo; Ma, Kun; Ciais, Philippe; Polasky, Stephen

    2016-01-01

    Reactive nitrogen (N) is created in order to sustain food production, but only a small fraction of this N ends up being consumed as food, the rest being lost to the environment. We calculated that the total N input (TN) of global food production was 171 Tg N yr−1 in 2000. The production of animal products accounted for over 50% of the TN, against 17% for global calories production. Under current TN per unit of food production and assuming no change in agricultural practices and waste-to-food ratios, we estimate that an additional TN of 100 Tg N yr−1 will be needed by 2030 for a baseline scenario that would meet hunger alleviation targets for over 9 billion people. Increased animal production will have the largest impact on increasing TN, which calls for new food production systems with better N-recycling, such as cooperation between crop and livestock producing farms. Increased N-use efficiency, healthier diet and decreased food waste could mitigate this increase and even reduce TN in 2030 by 8% relative to the 2000 level. Achieving a worldwide reduction of TN is a major challenge that requires sustained actions to improve nitrogen management practices and reduce nitrogen losses into the environment. PMID:27445108

  11. Fermented cassava waste and its utilization in broiler chickens rations

    Directory of Open Access Journals (Sweden)

    Supriyati

    2003-10-01

    Full Text Available Cassava waste is a by-product of cassava flour industry and its amount is increasing following the increasing of cassava flour industry. Its utilization as a feedstuff, is limited by its low protein content. The cassava waste is only utilized as the energy source. One of the alternative technology in improving the utilization of cassava waste as a feedstuff, by improving the nutritive value through fermentation process. Fermentation was carried out by solid substrate fermentation using Aspergillus niger as an inoculant and mixing with urea and ammonium sulphate as inorganic nitrogen sources. The nutritive value of the product was evaluated by feeding trial using 144 “Shaver Stabro” strain 3 days old chicks with 3 treatments i.e. 0 (control, 5.0 and 10.0% fermented cassava waste. The results showed that the true protein content of fermented cassava increased from 2.2 to 18.4%. The inclusion of fermented cassava waste up to 10% in chicken broiler ration for 4 weeks feeding did not affect the feed consumption, bodyweight gain, FCR, weight of liver and gibblets. All parameter results from 10% inclusion were not significantly different (P>0.05 with the control (0% inclusion.

  12. Eating oil: energy use in food production

    Energy Technology Data Exchange (ETDEWEB)

    Green, M.B.

    1978-01-01

    By incorporating massive amounts of fossil-fuel energy into their food production systems, the developed countries have solved the problems of feeding increasing populations from limited amounts of arable land. The results have been spectacular--outputs of crops per hectare and per man-hour have soared. More and more energy must be used in food production as populations increase, and the law of diminishing returns applies. Equally critical, world resources of fossil fuels are themselves finite. The current solution to the food problems in developed countries is a decidedly limited one. With these concerns in mind, Dr. Green examines the efficiency of energy use in the food-production systems of the United States and the United Kingdom and makes suggestions as to how wastage might be avoided. The problem of feeding the populations of those developing countries in which fossil-fuel energy to boost food production is not available is also considered.

  13. Virna - a database on organic food production

    OpenAIRE

    Koistinen, Riitta

    2003-01-01

    Virna is an article reference database on organic food production. It contains material about such matters as organic and ecological crop production and horticulture, soil, fertilization, plant protection, animal production, processing of organic products, marketing and the environmental impacts of agriculture. The literature references have been taken from periodicals and congress publications as well as compilations.

  14. The Substitution of Wheat Flour with Mixed-Cassava (Manihot utilissima) and Red Beans-Flour (Phaseolus vulgaris L.) Toward The Characteristics of Instant Noodles

    OpenAIRE

    Novelina Novelina; Neswati Neswati; Anggun Fitria

    2014-01-01

    Instant noodles are defined as dry food products made of wheat flour with the addition of other foodstuffs. Cassava flour can be used together with wheat flour as a basic ingredient for the noodles, in order to reduce the use of wheat flour. The purpose of this study was to determine the degree of substitution of cassava flour to the wheat flour which was enriched with red bean flour toward the quality of instant noodles that had been produced. The treatment in this study was done by mixing 7...

  15. Induced mutation breeding in Cassava (Manihot esculenta Crantz) cultivar 'Bosom Nsia'

    International Nuclear Information System (INIS)

    Cassava is one of the most important staple food crops in the lowland tropics. In most cassava producing countries, it is mainly utilized for human consumption. Cassava leaves are a good source of protein and vitamins, and are used as food in Africa. In Ghana, 'Bosom Nsia' is one of the most widely grown cultivars probably because of its good cooking quality and fast maturation in six months. However, this cultivar is highly susceptible to cassava mosaic virus disease (CMV), hence the need to improve its resistance to the disease. Various in vitro techniques have been developed for cassava research, Klu and Lamptey reported irradiation doses of 25 and 30 Gy to be ideal for in vitro mutagenesis of cassava. These doses were applied to in vivo and in vitro mutation for breeding CMV resistance in the cultivar 'Bosom Nsia'. 6 refs

  16. Study on the Rheological Property of Cassava Starch Adhesives

    Directory of Open Access Journals (Sweden)

    Junjun Liu

    2014-03-01

    Full Text Available The main goal of this study was to use cassava starch in the production of environmentally sound adhesives. ‘Three-formaldehyde glue’ pollutes the environment and harms to human health strongly, which widely used for wood-based panels preparation. Environment-friendly cassava starch adhesives were prepared using method of oxidation-gelatinization, insteading of the three formaldehyde glue. The effects of the quality ratio of starch and water, temperature and shear rate on the apparent viscosity of the adhesive were studied. The rheological eigenvalue of apparent viscosity was studied through nonlinear regression. The results showed that the apparent viscosity of cassava starch adhesives decreased with the increasing of temperature; the apparent viscosity decreased slowly with the increasing of rotor speed; the phenomenon of shear thinning appeared within cassava starch adhesives which was pseudo-plastic fluids. Cassava starch adhesives with characteristics of non-toxic, no smell and pollution could be applied in interior and upscale packaging.

  17. Processing Contaminants in Food Production

    DEFF Research Database (Denmark)

    Granby, Kit; Duedahl-Olesen, Lene; Fromberg, Arvid;

    Contaminants like acrylamide, furan or PAHs (polyaromatic hydrocarbons) as e.g. Benz(a)pyrene may be formed during food processing. All of the substances are genotoxic carcinogens, and for that reason mitigation strategies to reduce the levels are needed. Examples of the formation of the processing...... contaminants and factors that influence the occurrence are given as well as suggestions for mitigation....

  18. Careers in Organic Food Production

    Science.gov (United States)

    Bibler, Adam

    2010-01-01

    New technology developed over the past several decades have allowed farmers to grow more food using fewer resources. Compared with 60 years ago, today's farm can supply more than three times more corn per acre, and the average dairy cow produces almost four times more milk. Even as technology improves farm yields, however, many consumers are…

  19. Cassava stillage and its anaerobic fermentation liquid as external carbon sources in biological nutrient removal*

    OpenAIRE

    Bu, Fan; Hu, Xiang; Xie, Li; Zhou, Qi

    2015-01-01

    The aim of this study was to investigate the effects of one kind of food industry effluent, cassava stillage and its anaerobic fermentation liquid, on biological nutrient removal (BNR) from municipal wastewater in anaerobic-anoxic-aerobic sequencing batch reactors (SBRs). Experiments were carried out with cassava stillage supernatant and its anaerobic fermentation liquid, and one pure compound (sodium acetate) served as an external carbon source. Cyclic studies indicated that the cassava by-p...

  20. Thermoanalytical and starch content evaluation of cassava bagasse as agro-industrial residue

    OpenAIRE

    Luiz Gustavo Lacerda; Rafael Ramires Almeida; Ivo Mottin Demiate; Marco Aurélio Silva Carvalho Filho; Eliane Carvalho Vasconcelos; Adenise Lorenci Woiciechowski; Gilbert Bannach; Egon Schnitzler; Carlos Ricardo Soccol

    2009-01-01

    Starch nutritional fractions as well as thermal properties and other analysis are essential for food and industrial application. Cassava bagasse is an important agro-industrial residue and its starch content was evaluated using two alternative methods. Thermal characterization and microscopy analyses helped to understand how hydrolysis digests starchy fraction of cassava bagasse. The melting point of cassava starch occurred at 169.2ºC. Regarding TG analyses, after moisture content, there were...

  1. Cassava crop improvement through in vitro mutation techniques

    International Nuclear Information System (INIS)

    Cassava is of great economic significance in Zambia due to its increasing role as a food security crop in drought prone areas of the country.Studies to improve the quality of the cassava tuber and the quality and quantity of the planting material using in vitro techniques is being conducted in several areas of Zambia. The preliminary results are encouraging from the field trials conducted so far

  2. Production of medium-chain-length polyhydroxyalkanoate by Pseudomonas oleovorans grown in sugary cassava extract supplemented with andiroba oil

    OpenAIRE

    Diego Aires da Silva; Regina Vasconcellos Antonio; José Márcio Rossi; Rosinelson da Silva Pena

    2014-01-01

    Pseudomonas oleovorans were grown on sugary cassava extracts supplemented with andiroba oil for the synthesis of a mediumchain- length polyhydroxyalkanoate (PHA MCL). The concentration of total sugars in the extract was approximately: 40 g/L in culture 1, 15 g/L in cultures 2 and 3, and 10 g/L in culture 4. Supplementation with 1% andiroba oil and 0.2 g/L of (NH4)2HPO4 was performed 6.5 hours after growth in culture 3, and supplementation with the same amount of andiroba oil and 2.4 g/L of (N...

  3. Innovation of food production systems : product quality and consumer acceptance

    NARCIS (Netherlands)

    Jongen, W.M.F.; Meulenberg, M.T.G.

    1998-01-01

    he quality of food products, as perceived by consumers, is a main driving force behind today's innovations in the food industry. Product development represents large investments of companies both in money and human resources and has to be accomplished in a highly competitive market situation. Conseq

  4. Towards more ecoefficient food production: MFA approach

    OpenAIRE

    Risku-Norja, H.; Mäenpää, I.; Koikkalainen, K.; Rikkonen, P.; Vanhala, P.

    2004-01-01

    The key for the sustainable development is dematerialisation and ecoefficiency. Applied to agriculture ecoefficiency means production of nutritionally better food by using less inputs and by reducing the environmental burden. In restricting the material throughput it is essential to identify the most voluminous material flows and to direct the measures to them. Improving ecoefficiency of the food production requires that the benefits and the inputs are quantified in an unambigu...

  5. An EST resource for cassava and other species of Euphorbiaceae.

    Science.gov (United States)

    Anderson, James V; Delseny, Michel; Fregene, Martin A; Jorge, Veronique; Mba, Chikelu; Lopez, Camilo; Restrepo, Silvia; Soto, Mauricio; Piegu, Benoit; Verdier, Valerie; Cooke, Richard; Tohme, Joe; Horvath, David P

    2004-11-01

    Cassava (Manihot esculenta) is a major food staple for nearly 600 million people in Africa, Asia, and Latin America. Major losses in yield result from biotic and abiotic stresses that include diseases such as Cassava Mosaic Disease (CMD) and Cassava Bacterial Blight (CBB), drought, and acid soils. Additional losses also occur from deterioration during the post-harvest storage of roots. To help cassava breeders overcome these obstacles, the scientific community has turned to modern genomics approaches to identify key genetic characteristics associated with resistance to these yield-limiting factors. One approach for developing a genomics program requires the development of ESTs (expressed sequence tags). To date, nearly 23,000 ESTs have been developed from various cassava tissues, and genotypes. Preliminary analysis indicates existing EST resources contain at least 6000-7000 unigenes. Data presented in this report indicate that the cassava ESTs will be a valuable resource for the study of genetic diversity, stress resistance, and growth and development, not only in cassava, but also other members of the Euphorbiaceae family. PMID:15630617

  6. Resistance to Sri Lankan Cassava Mosaic Virus (SLCMV) in Genetically Engineered Cassava cv. KU50 through RNA Silencing

    KAUST Repository

    Ntui, Valentine Otang

    2015-04-22

    Cassava ranks fifth among the starch producing crops of the world, its annual bioethanol yield is higher than for any other crop. Cassava cultivar KU50, the most widely grown cultivar for non-food purposes is susceptible to Sri Lankan cassava mosaic virus (SLCMV). The objective of this work was to engineer resistance to SLCMV by RNA interference (RNAi) in order to increase biomass yield, an important aspect for bioethanol production. Here, we produced transgenic KU50 lines expressing dsRNA homologous to the region between the AV2 and AV1 of DNA A of SLCMV. High level expression of dsRNA of SLCMV did not induce any growth abnormality in the transgenic plants. Transgenic lines displayed high levels of resistance to SLCMV compared to the wild-type plants and no virus load could be detected in uninoculated new leaves of the infected resistant lines after PCR amplification and RT-PCR analysis. The agronomic performance of the transgenic lines was unimpaired after inoculation with the virus as the plants presented similar growth when compared to the mock inoculated control plants and revealed no apparent reduction in the amount and weight of tubers produced. We show that the resistance is correlated with post-transcriptional gene silencing because of the production of transgene specific siRNA. The results demonstrate that transgenic lines exhibited high levels of resistance to SLCMV. This resistance coupled with the desirable yield components in the transgenic lines makes them better candidates for exploitation in the production of biomass as well as bioethanol.

  7. Resistance to Sri Lankan cassava mosaic virus (SLCMV in genetically engineered cassava cv. KU50 through RNA silencing.

    Directory of Open Access Journals (Sweden)

    Valentine Otang Ntui

    Full Text Available Cassava ranks fifth among the starch producing crops of the world, its annual bioethanol yield is higher than for any other crop. Cassava cultivar KU50, the most widely grown cultivar for non-food purposes is susceptible to Sri Lankan cassava mosaic virus (SLCMV. The objective of this work was to engineer resistance to SLCMV by RNA interference (RNAi in order to increase biomass yield, an important aspect for bioethanol production. Here, we produced transgenic KU50 lines expressing dsRNA homologous to the region between the AV2 and AV1 of DNA A of SLCMV. High level expression of dsRNA of SLCMV did not induce any growth abnormality in the transgenic plants. Transgenic lines displayed high levels of resistance to SLCMV compared to the wild-type plants and no virus load could be detected in uninoculated new leaves of the infected resistant lines after PCR amplification and RT-PCR analysis. The agronomic performance of the transgenic lines was unimpaired after inoculation with the virus as the plants presented similar growth when compared to the mock inoculated control plants and revealed no apparent reduction in the amount and weight of tubers produced. We show that the resistance is correlated with post-transcriptional gene silencing because of the production of transgene specific siRNA. The results demonstrate that transgenic lines exhibited high levels of resistance to SLCMV. This resistance coupled with the desirable yield components in the transgenic lines makes them better candidates for exploitation in the production of biomass as well as bioethanol.

  8. Biofuels and Biotechnology: Cassava (Manihot esculenta) as a Research Model

    International Nuclear Information System (INIS)

    Fuels such as ethanol and biodiesel, obtained from plants and their constituents, have recently received the world's attention as a true alternative to the global energy supply, mainly because they are cheaper and less contaminant of the environment than the currently used, non-renewable fossil fuels. Due to the pushing biofuel market, the world is currently experiencing an increase of agricultural land devoted to grow crops used to obtain them, like maize and sugar cane, as well as crops that have the potential to become new sources of biofuels. Similarly, this emerging market is boosting the basic research oriented towards obtaining better quality and yield in these crops. Plants that store high quantities of starch, simple sugars or oils, are the target of the biofuel industry, although the newest technologies use also cellulose as raw material to produce fuels. Cassava (Manihot esculenta) is widely grown in the tropics and constitutes a staple food for approximately 10% of the world population. The high starch content of its storage roots, together with the use of conventional and non-conventional breeding turn this crop into an option to obtain better adapted varieties for ethanol production. This manuscript reviews the current state of biofuels worldwide and at the national level,and discusses the benefits and challenges faced in terms of effect on the environment and the human food chain. Finally, it discusses the potential of cassava as a source of raw material for obtaining biofuels in Colombia.

  9. Biofuels and Biotechnology: Cassava (Manihot esculenta) as a Research Model

    International Nuclear Information System (INIS)

    Fuels such as ethanol and biodiesel, obtained from plants and their constituents, have recently received the world's attention as a true alternative to the global energy supply, mainly because they are cheaper and less contaminant of the environment than the currently used, non-renewable fossil fuels. Due to the pushing biofuel market, the world is currently experiencing an increase of agricultural land devoted to grow crops used to obtain them, like maize and sugar cane, as well as crops that have the potential to become new sources of biofuels. Similarly, this emerging market is boosting the basic research oriented towards obtaining better quality and yield in these crops. Plants that store high quantities of starch, simple sugars or oils, are the target of the biofuel industry, although the newest technologies use also cellulose as raw material to produce fuels. Cassava (Manihot esculenta) is widely grown in the tropics and constitutes a staple food for approximately 10% of the world population. The high starch content of its storage roots, together with the use of conventional and non-conventional breeding turn this crop into an option to obtain better adapted varieties for ethanol production. This manuscrip reviews the current state of biofuels worldwide and at the national level, and discusses the benefits and challenges faced in terms of effect on the environment and the human food chain. Finally, it discusses the potential of cassava as a source of raw material for obtaining biofuels in Colombia.

  10. Comparison of three cyanogen assays for total cyanogens in cassava (Manihot esculenta Crantz)

    DEFF Research Database (Denmark)

    Saka, J.D.K.; Mhone, A.R.K.; Brimer, Leon

    1997-01-01

    The sensitivity and reproducibility of three methods for determining the total cyanogenic potential (CNp) of 7 fresh and processed cassava varieties were determined and compared. The total cyanogen content of fresh cassava roots and three cassava products (kondowole, makaka, and starch) were anal...

  11. Tissue and cell tropism of Indian cassava mosaic virus (ICMV) and its AV2 (precoat) gene product

    International Nuclear Information System (INIS)

    In order to establish defined viruses for challenging plants in resistance breeding programmes, Indian cassava mosaic virus (ICMV; family Geminiviridae) DNA clones were modified to monitor viral spread in plants by replacing the coat protein gene with the green fluorescent protein (GFP) reporter gene. Comparative in situ hybridization experiments showed that ICMV was restricted to the phloem in cassava and tobacco. GFP-tagged virus spread similarly, resulting in homogeneous fluorescence within nuclei and cytoplasm of infected cells. To analyze viral intercellular transport in further detail, GFP was fused to AV2, a protein that has been implicated in viral movement. Expressed from replicating viruses or from plasmids, AV2:GFP became associated with the cell periphery in punctate spots, formed cytoplasmic as well as nuclear inclusion bodies, the latter as conspicuous paired globules. Upon particle bombardment of expression plasmids, AV2:GFP was transported into neighboring cells of epidermal tissues showing that the intercellular transport of the AV2 protein is not restricted to the phloem. The results are consistent with a redundant function of ICMV AV2 acting as a movement protein, presumably as an evolutionary relic of a monopartite geminivirus that may still increase virus fitness but is no longer necessary in a bipartite genome. The fusion of ICMV ORF AV2 to the GFP gene is the first example of a reporter construct that follows the whole track of viral DNA from inside the nucleus to the cell periphery and to the next cell

  12. Influence of nanoparticles on the properties of bionanocomposites from cassava starch

    International Nuclear Information System (INIS)

    Plastics are widely used packaging materials for food and non-food products due to their desirable material properties and low cost. However, the merits of plastic products have been overshadowed by its non-degradable nature, thereby leading to waste disposal problems. Because of the environmental problem, many researchers are facing to minimize non-degradable to biodegradable materials. Starch is one of the most promising natural polymers because of its inherent biodegradability, overwhelming abundance and its renewability. One of the abundant starch is cassava. The Manihot exculenta Crantz, is known as camoteng-kahoy or balinghoy in the Philippines. The production of thermoplastic starch (also known as plasticized starch or TPS) basically involves three essential components, namely: starch, plasticizer and thermomechanical energy. However, this material has high water solubility and may lose their mechanical properties in humid conditions. One of the possible ways to overcome this problem is through nanocomposite in which consist of a polymer matrix reinforced with nano-dimensional particles. This research involves the processing of cassava starch into thermoplastic starch for packaging application that can be biodegraded in soil or compostable after its usage. Thermoplastic starchs from cassava starch and different nanomaterials were processed by melt-blending method in a twin-screw extruder. The four nanofillers - nanoclay (NC), halloysite nanotube (HNT), nanozeolite (NZ), and nanocalcium carbonate (NCC) were incorporated into the starch matrix in a 3 phr concentration. The resulting biocomposites were characterized in terms of mechanical properties, morphology, thermal properties, moisture absorption, and crystallinity. The newly developed technology based on cassava starch/nano-scale particles nanocomposites upgrade the hdydrophylic and mechanical properties of starch based films. Homogeneously dispersing nanometer size materials, with high length

  13. Localisation of primary food production in Finland: production potential and environmental impacts of food consumption patterns

    OpenAIRE

    Risku-Norja, Helmi; Hietala, Reija; Virtanen, Hanna; Ketomäki, Hanna; Helenius, Juha

    2008-01-01

    The potential for and environmental consequences of localising primary production of food were investigated by considering different food consumption patterns, based on conventional and organic production. Environmental impact was assessed according to agricultural land use and numbers of production animals, both of which depend on food consumption. The results were quantified in terms of nutrient balances, greenhouse gas and acid emissions and the diversity of crop cultivation, which indicat...

  14. Cassava (Manihot esculenta Crantz) and Yam (Dioscorea spp.) Crops and Their Derived Foodstuffs: Safety, Security and Nutritional Value.

    Science.gov (United States)

    Ferraro, Vincenza; Piccirillo, Clara; Tomlins, Keith; Pintado, Manuela E

    2016-12-01

    Cassava (Manihot esculenta Crantz) and yam (Dioscorea spp.) are tropical crops consumed by ca. 2 billion people and represent the main source of carbohydrate and energy for the approximately 700 million people living in the tropical and sub-tropical areas. They are a guarantee of food security for developing countries. The production of these crops and the transformation into food-derived commodities is increasing, it represents a profitable business and farmers generate substantial income from their market. However, there are some important concerns related to the food safety and food security. The high post-harvest losses, mainly for yam, the contamination by endogenous toxic compounds, mainly for cassava, and the contamination by external agents (such as micotoxins, pesticides, and heavy metal) represent a depletion of economic value and income. The loss in the raw crops or the impossibility to market the derived foodstuffs, due to incompliance with food regulations, can seriously limit all yam tubers and the cassava roots processors, from farmers to household, from small-medium to large enterprises. One of the greatest challenges to overcome those concerns is the transformation of traditional or indigenous processing methods into modern industrial operations, from the crop storage to the adequate package of each derived foodstuff. PMID:26165549

  15. Consumer skills contribute to maintaining and diffusing heritage food products

    OpenAIRE

    Chabrol, Didier; Muchnik, Jose

    2011-01-01

    Our food heritage is not only limited to food products and production techniques, it also includes the consumption skills and technologies (CST) used to obtain what the consumer requires from a food product. In a specific food culture, a given food product is linked to specific CSTs. In this paper, we examine this aspect of food heritage through the examples of raw ham in Italy, France and Spain, rice varieties and chocolate. We then discuss two types of conjunction / disjunction between food...

  16. Development of cassava doughnuts enriched with Spirulina platensis biomass Desenvolvimento de 'sonho de mandioca' enriquecido com biomassa de Spirulina platensis

    OpenAIRE

    Samantha Ferreira Rabelo; Ailton Cesar Lemes; Katiuchia Pereira Takeuchi; Marcela Tostes Frata; João Carlos Monteiro de Carvalho; Eliane Dalva Godoy Danesi

    2013-01-01

    The cyanobacteria Spirulina platensis has been cultivated in a fed batch process with urea as the nitrogen source, in order to obtain dehydrated biomass for incorporation into food, aiming at nutritional enrichment and the production of a functional character, due to the amount of proteins, vitamins and several bioactive compounds found in this cyanobacterium. In this study, response surface methodology was used to analyze the substitution of wheat flour by cassava in the development of dough...

  17. Nutritional Value and Digestibility of Cassava Root%木薯块根的营养价值及消化性能

    Institute of Scientific and Technical Information of China (English)

    丁慧敏; 谢彩锋; 古碧; 丘春平

    2015-01-01

    木薯是世界三大薯类之一,目前主要用于饲料、粮食和工业原料,了解木薯的营养价值及其消化性能有利于木薯产品的开发和利用,本文着重介绍了木薯块根的营养成分、抗营养特性及其消化性能等,为木薯的加工利用提供参考。%Cassava is one of three major potatoes in the world, mainly used for feed, food and industrial raw materials, understanding the nutritional value and digestibility of cassava may be conducive to the development of cassava products, this review focuses on the nutritional content, anti-nutritional characteristics and its digestibility of cassava root. The properties described here may provide a reference for cassava processing and utilization.

  18. New Product Introduction and Seasonality Effect in Food Products Retailing

    OpenAIRE

    Rajagopal, MR

    2007-01-01

    This study aims at measuring the effects of market demand and seasonality on new product introduction. Major factors contributing the variability of market demand and seasonality of new products have been discussed in reference to timing of introducing new products, variability of consumer preferences, retail sales and product promotion. The study is based on 243 new products in selected self-service stores in Mexico which belong to major food products sector for the reference period 2002-200...

  19. LABELLING OF FOOD PRODUCTS AND SUSTAINABLE CONSUMPTION

    Directory of Open Access Journals (Sweden)

    Renata Nestorowicz

    2015-09-01

    Full Text Available  The manifestation of sustainable consumption on the food market is the consumer is choice of products originating from fair trade and/or organic farming. This paper presents the level of knowledge of Fairtrade signs and organic food logo of the EU. The author describes the importance of these signs by purchasing decisions and the relationship between these factors and the declared level ofknowledge about fair trade. In November 2013 research was conducted by the Department of Marketing Strategies at the Poznań University of Economics and Polish Scientifi c Association of Marketing (PNTM. We interviewed 444 people responsible for food shopping in their households. There were structured interviews in 3 Polish cities: Poznań, Szczecin and Lublin. The results confi rm low awareness of Polish consumers in respect of Fairtrade determinations and slightly higher in the case of organic products. Information regarding the origin of the product (fair trade or organic is not important to consumers when choosing food products. With increasing knowledge on products originating from fair trade derives knowledge of both organic foods and Fairtrade signs, but not the impact of these markings on consumers’ purchasing decisions. Still, people who attach importance to this type of information are niche on the Polish market.

  20. The Cassava Genome: Current Progress, Future Directions.

    Science.gov (United States)

    Prochnik, Simon; Marri, Pradeep Reddy; Desany, Brian; Rabinowicz, Pablo D; Kodira, Chinnappa; Mohiuddin, Mohammed; Rodriguez, Fausto; Fauquet, Claude; Tohme, Joseph; Harkins, Timothy; Rokhsar, Daniel S; Rounsley, Steve

    2012-03-01

    The starchy swollen roots of cassava provide an essential food source for nearly a billion people, as well as possibilities for bioenergy, yet improvements to nutritional content and resistance to threatening diseases are currently impeded. A 454-based whole genome shotgun sequence has been assembled, which covers 69% of the predicted genome size and 96% of protein-coding gene space, with genome finishing underway. The predicted 30,666 genes and 3,485 alternate splice forms are supported by 1.4 M expressed sequence tags (ESTs). Maps based on simple sequence repeat (SSR)-, and EST-derived single nucleotide polymorphisms (SNPs) already exist. Thanks to the genome sequence, a high-density linkage map is currently being developed from a cross between two diverse cassava cultivars: one susceptible to cassava brown streak disease; the other resistant. An efficient genotyping-by-sequencing (GBS) approach is being developed to catalog SNPs both within the mapping population and among diverse African farmer-preferred varieties of cassava. These resources will accelerate marker-assisted breeding programs, allowing improvements in disease-resistance and nutrition, and will help us understand the genetic basis for disease resistance. PMID:22523606

  1. Genetic mapping using genotyping-by-sequencing in the clonally-propagated cassava

    Science.gov (United States)

    Cassava (Manihot esculenta L.) is one of the most important food crops in the tropics, but yields are far below their potential. The gene-pool of cassava contains natural genetic diversity relevant to many important breeding goals, but breeding progress has been slow, partly due to insufficient geno...

  2. Application of fats in some food products

    Directory of Open Access Journals (Sweden)

    Raquel Vallerio Rios

    2014-03-01

    Full Text Available Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist of several, and often many, components. Each of these components has a purpose. Most formulated products have a micro- or nano-structure that is important for their function, but obtaining this structure is often the big challenge. Due to a rise in overweight or obesity, health concerns have increased. This fact has led to the need to the develop products with low fat content, which have become a market trend. In addition, the development of new products using fat substitutes can be a good option for companies that are always trying to reduce costs or substitute trans fat or saturated fat. However, the successful development of these products is still a challenge because fat plays multiple roles in determining the desirable physicochemical and sensory attributes, and because the consumers who want or need to replace these ingredients, seek products with similar characteristics to those of the original product. Important attributes such as smooth, creamy and rich texture; milky and creamy appearance; desirable flavor; and satiating effects are influenced by the droplets of fat, and these characteristics are paramount to the consumer and consequently crucial to the success of the product in the market. Therefore, it is important to identify commercially viable strategies that are capable of removing or reducing fat content of food products without altering their sensory and nutritional characteristics. This paper intended to provide an overview about the role of fat in different food systems such as chocolate, ice cream, bakery products like biscuits, breads, and cakes considering the major

  3. Aluminium content of some foods and food products in the USA, with aluminium food additives.

    Science.gov (United States)

    Saiyed, Salim M; Yokel, Robert A

    2005-03-01

    The primary objective was to determine the aluminium (Al) content of selected foods and food products in the USA which contain Al as an approved food additive. Intake of Al from the labeled serving size of each food product was calculated. The samples were acid or base digested and analysed for Al using electrothermal atomic absorption spectrometry. Quality control (QC) samples, with matrices matching the samples, were generated and used to verify the Al determinations. Food product Al content ranged from Cheese in a serving of frozen pizzas had up to 14 mg of Al, from basic sodium aluminium phosphate; whereas the same amount of cheese in a ready-to-eat restaurant pizza provided 0.03-0.09 mg. Many single serving packets of non-dairy creamer had approximately 50-600 mg Al kg(-1) as sodium aluminosilicate, providing up to 1.5 mg Al per serving. Many single serving packets of salt also had sodium aluminosilicate as an additive, but the Al content was less than in single-serving non-dairy creamer packets. Acidic sodium aluminium phosphate was present in many food products, pancakes and waffles. Baking powder, some pancake/waffle mixes and frozen products, and ready-to-eat pancakes provided the most Al of the foods tested; up to 180 mg/serving. Many products provide a significant amount of Al compared to the typical intake of 3-12 mg/day reported from dietary Al studies conducted in many countries. PMID:16019791

  4. SUPPLY CHAINS IN AGRICULTURE AND FOOD PRODUCTION

    Directory of Open Access Journals (Sweden)

    Liliana CONDRAȚCHI

    2014-06-01

    Full Text Available The role of production and supply chain is increasing worldwide due of the growing consumer concerns over foodsafety and quality together with retailer demands for large volumes of consistent and reliable product. In developedcountries, product losses (post harvest losses are generally small during processing, storage and handling becauseof the efficiency of the equipment, better storage facilities, and control of critical variables by a skilled and trainedstaff. Recently, the concept of Agricultural and Food production has been under development as more effective andefficient management system is required for the food production planning, physical collection of primary producefrom fields and homesteads, processing and storage at various levels, handling, packaging, and distribution of finalproduct.

  5. Soya--the medicine food product.

    Science.gov (United States)

    Moţa, Maria; Gârgavu, Sigina; Popa, Simona; Schiopu, Simona; Panduru, N M; Moţa, E

    2007-01-01

    Soya, cultivated for more than 3000 years, is both a drug and a food product. It has numerous nutritional benefits, given by its content of isoflavones, essential amino acids, fibers, poly-unsaturated fatty acids, vitamins and minerals. The use of soy reduces the risk of cardiovascular diseases: it has an antioxidant effect, reduces cholesterol levels and modulates the endothelial function; the soy foods, rich in isoflavones, reduce the risk of breast cancer; men with heredocolateral cancer antecedents or with minimal increase of prostate antigen must consider the consumption of soy and soy foods. Soy and soy foods play an important role in reducing the incidence of osteoporosis and controlling the pre- and postmenopausal symptoms; the soy ingestion has benefic metabolic effects in patients with Diabetes Mellitus and overweight. Taking into consideration the nutritional profile of soy, the nutritionists should encourage the population to consume more soy and soy foods. Nevertheless, long term studies are needed to discover a possible "dark side" of soy consumption. Among the most popular soy foods we mention: soymilk, soy cheese (tofu), soy meat (pie, salami, textured soy in granule form). Most of the products are soy flour derivatives, while tofu is obtained by curdling soymilk. PMID:17966452

  6. Research Progress on the Comprehensive Utilization of Cassava Waste%木薯废弃物综合利用研究进展

    Institute of Scientific and Technical Information of China (English)

    刘倩; 刘光华; 李月仙; 严炜; 娄予强; 郭容琦; 张林辉; 段春芳

    2012-01-01

    木薯在种植、收获、加工过程中会产生木薯叶、木薯杆、木薯渣、术薯皮等废弃物,其中,木薯叶可食用、饲用;木薯杆、小薯渣均可作为栽培食用菌的基质,木薯杆还可粉碎还田作为肥料,木薯渣也可生产肥料、饲料、沼气:木薯皮则能制成表面活性炭或作为有机生态无土栽培的主要基质。%Cassava waste materials such as cassava leaf, cassava stem, cassava bagasse, cassava bark, etc. resulted from cassava planting, harvesting and processing. Comprehensive utilization of cassava waste materials was discussed in this paper. Cassava leaf can be used for food and feed. Cassava stem, cassava bagasse can be used for matrix of cultivating edible fungi. Crushed cassava stem also can be used as fertilizer. Fertilizer, feed and biogas can be produced from cassava bagasse. Cassava bark can be used for surface active carbon and matrix of eco-organic type soiUess culture system.

  7. Biofortified cassava increases ß-carotene and vitamin A concentrations in the TAG-rich plasma layer of American women

    Science.gov (United States)

    Background: Biofortification of cassava with the provitamin A (PVA) carotenoid beta-carotene (BC) is a potential mechanism for alleviating vitamin A (VA) deficiency. Cassava is a staple food in the African diet, but the human bioavailability of BC within this food is unknown. Objective: To evaluat...

  8. Regulation of starch synthesis in cassava

    OpenAIRE

    Baguma, Yona

    2004-01-01

    Cassava (Manihot esculenta Crantz) is a root crop, one of the world’s most important but under-exploited staple food crops and source of income. It is a high starch producer with levels between 73.7 and 84.9% of its total storage root dry weight. Increasingly, there is a need for diverse novel starches for both food and non-food applications. In response, sbeII encoding starch branching enzyme II was cloned. The relationship between spatial-temporal expression patterns of starch synthesis gen...

  9. Enhancement of butanol production in Clostridium acetobutylicum SE25 through accelerating phase shift by different phases pH regulation from cassava flour.

    Science.gov (United States)

    Li, Han-guang; Zhang, Qing-hua; Yu, Xiao-bin; Wei, Luo; Wang, Qiang

    2016-02-01

    A prominent delay with 12h was encountered in the phase shift from acidogenesis to solventogenesis in butanol production when the substrate-glucose was replaced by cassava flour. To solve this problem, different phase of pH regulation strategies were performed to shorten this delay time. With this effort, the phase shift occurred smoothly and the fermentation time was shortened. Under the optimal conditions, 16.24g/L butanol and 72h fermentation time were achieved, which were 25.3% higher and 14.3% shorter than those in the case of without pH regulation. Additionally, the effect of CaCO3 on "acid crash" and butanol production was also investigated. It was found that organic acids reassimilation would be of benefit to enhance butanol production. These results indicated that the simple but effective approach for acceleration of phase shift is a promising technique for shortening the fermentation time and improvement of butanol production. PMID:26642220

  10. Anaerobic treatment of cassava stillage for hydrogen and methane production in continuously stirred tank reactor (CSTR) under high organic loading rate (OLR)

    Energy Technology Data Exchange (ETDEWEB)

    Luo, Gang; Xie, Li; Zou, Zhonghai; Wang, Wen; Zhou, Qi [Key Laboratory of Yangtze River Water Environment, Ministry of Education (Tongji University), UNEP-Tongji, Tongji University, Siping Road No. 1239, Shanghai 200092 (China); Shim, Hojae [Department of Civil and Environmental Engineering, Faculty of Science and Technology, University of Macau, Macau SAR 999078 (China)

    2010-11-15

    Anaerobic hydrogen and methane production from cassava stillage in continuously stirred tank reactor (CSTR) were investigated in this study. Results showed that the heat-pretreatment of inoculum did not enhance hydrogen yield compared to raw inoculum under mesophilic condition after continuous operation. However, the hydrogen yield increased from about 14 ml H{sub 2}/gVS under mesophilic condition to 69.6 ml H{sub 2}/gVS under thermophilic condition due to the decrease of propionate concentration and inhibition of homoacetogens. Therefore, temperature was demonstrated to be more important than pretreatment of inoculum to enhance the hydrogen production. Under high organic loading rate (OLR) (>10 gVS/(L.d)), the two-phase thermophilic CSTR for hydrogen and methane production was stable with hydrogen and methane yields of 56.6 mlH{sub 2}/gVS and 249 mlCH{sub 4}/gVS. The one-phase thermophilic CSTR for methane production failed due to the accumulation of both acetate and propionate, leading to the pH lower than 6. Instead of propionate alone, the accumulations of both acetate and propionate were found to be related to the breakdown of methane reactor. (author)

  11. Virtual Nitrogen Losses from Organic Food Production

    Science.gov (United States)

    Cattell Noll, L.; Galloway, J. N.; Leach, A. M.; Seufert, V.; Atwell, B.; Shade, J.

    2015-12-01

    Reactive nitrogen (Nr) is necessary for crop and animal production, but when it is lost to the environment, it creates a cascade of detrimental environmental impacts. The nitrogen challenge is to maximize the food production benefits of Nr, while minimizing losses to the environment. The first nitrogen footprint tool was created in 2012 to help consumers learn about the Nr losses to the environment that result from an individual's lifestyle choices. The nitrogen lost during food production was estimated with virtual nitrogen factors (VNFs) that quantify the amount of nitrogen lost to the environment per unit nitrogen consumed. Alternative agricultural systems, such as USDA certified organic farms, utilize practices that diverge from conventional production. In order to evaluate the potential sustainability of these alternative agricultural systems, our team calculated VNFs that reflect organic production. Initial data indicate that VNFs for organic grains and organic starchy roots are comparable to, but slightly higher than conventional (+10% and +20% respectively). In contrast, the VNF for organic vegetables is significantly higher (+90%) and the VNF for organic legumes is significantly lower (-90%). Initial data on organic meat production shows that organic poultry and organic pigmeat are comparable to conventional production (both environment than conventional production (approximately 70% less). Therefore, we conclude that on a local scale, nitrogen losses from organic production are comparable to conventional production, but that organic production introduces less new reactive nitrogen to the global pool.

  12. Electrostatic separation for functional food ingredient production

    NARCIS (Netherlands)

    Wang, J.

    2016-01-01

    Summary Dry fractionation is a promising alternative to wet extraction processes for production of food ingredients, since it uses hardly any water, consumes less energy and retains the native functionality of the ingredients. It combines milling and dry separation to enrich agro-ma

  13. Production and characterization of thermoplastic cassava starch, functionalized poly(lactic acid), and their reactive compatibilized blends

    Science.gov (United States)

    Detyothin, Sukeewan

    Cassava starch was blended with glycerol using a co-rotating twin-screw extruder (TSE). Thermoplastic cassava starch (TPCS) at a ratio of 70/30 by weight of cassava/glycerol was selected and further blended with other polymers. TPCS sheets made from compression molding had low tensile strength (0.45 +/- 0.05 MPa) and Young's modulus (1.24 +/- 0.58 MPa), but moderate elongation at break (83.0 +/- 0.18.6%), medium level of oxygen permeability, and high water vapor permeability with a very high rate of water absorption. TPCS was blended with poly(lactic acid) (PLA) at various ratios by using a TSE. The blend resins exhibited good properties such as increased thermal stability (Tmax) and crystallinity of PLA, and improved water sensitivity and processability of TPCS. PLA and TPCS exhibited a high interfacial tension between the two phases of 7.9 mJ·m -2, indicating the formation of an incompatible, immiscible blend. SEM micrographs showed a non-homogeneous distribution of TPCS droplets in the PLA continuous phase. TEM micrographs of the blend films made by cast-film extrusion showed coalescence of the TPCS droplets in the PLA continuous phase of the blend, indicating that the compatibility between the polymer pair needs to be improved. A response surface methodology (RSM) design was used to analyze the effects of maleic anhydride (MA) and 2,5-bis(tert-butylperoxy)-2,5-dimethylhexane (Luperox or L101) contents, and TSE screw speed on the degree of grafted MA and number average molecular weight (Mn) of functionalized PLA (PLA-g-MA), a reactive compatibilizer. PLA-g- MA made by reactive extrusion had an array of colors depending on the content of L101 and MA used. New FTIR peaks suggested that MA was grafted onto the PLA backbone and oligomeric MA may occur. Increasing L101 increased the degree of grafting and decreased Mn, but the Mn of the PLA-g-MA's produced with a high amount of L101 was stable during storage. MA exhibited an optimum concentration for maximizing the

  14. Optimization of separate hydrogen and methane production from cassava wastewater using two-stage upflow anaerobic sludge blanket reactor (UASB) system under thermophilic operation.

    Science.gov (United States)

    Intanoo, Patcharee; Rangsanvigit, Pramoch; Malakul, Pomthong; Chavadej, Sumaeth

    2014-12-01

    The objective of this study was to investigate the separate hydrogen and methane productions from cassava wastewater by using a two-stage upflow anaerobic sludge blanket (UASB) system under thermophilic operation. Recycle ratio of the effluent from methane bioreactor-to-feed flow rate was fixed at 1:1 and pH of hydrogen UASB unit was maintained at 5.5. At optimum COD loading rate of 90 kg/m3 d based on the feed COD load and hydrogen UASB volume, the produced gas from the hydrogen UASB unit mainly contained H2 and CO2 which provided the maximum hydrogen yield (54.22 ml H2/g COD applied) and specific hydrogen production rate (197.17 ml/g MLVSSd). At the same optimum COD loading rate, the produced gas from the methane UASB unit mainly contained CH4 and CO2 without H2 which were also consistent with the maximum methane yield (164.87 ml CH4/g COD applied) and specific methane production rate (356.31 ml CH4/g MLVSSd). The recycling operation minimized the use of NaOH for pH control in hydrogen UASB unit. PMID:25306229

  15. Physiological and molecular characterization of drought responses and identification of candidate tolerance genes in cassava

    OpenAIRE

    Turyagyenda, Laban F.; Kizito, Elizabeth B.; Ferguson, Morag; Baguma, Yona; Agaba, Morris; Jagger J W Harvey; Osiru, David S. O.

    2013-01-01

    Cassava is an important root crop to resource-poor farmers in marginal areas, where its production faces drought stress constraints. Given the difficulties associated with cassava breeding, a molecular understanding of drought tolerance in cassava will help in the identification of markers for use in marker-assisted selection and genes for transgenic improvement of drought tolerance. This study was carried out to identify candidate drought-tolerance genes and expression-based markers of droug...

  16. Kinetic Activity of Commercial Native Linamarase (CNLIN and Engineered <&beta-glucosidase from Saccharomyces cerevisiae on Cassava Linamarin

    Directory of Open Access Journals (Sweden)

    Julius Kwagh-Har Ikya

    2014-02-01

    Full Text Available The ability of Commercial Native Linamarase (CNLIN and Engineered Linamarase (GELIN extracts from Saccharomyces cerevisiae to hydrolyse cassava linamarin was challenged. CNLIN acting as control was used together with GELIN extracts from Saccharomyces cerevisiae to evaluate the kinetic data for test enzymes at pH 3.5, 6.8 and 10.5, respectively and ambient temperature (35°C. Data obtained from the varying activity versus substrate concentrations were fitted with the Michaelis-Menten plots and Lineweaver-Burk model to obtain maximum velocity (Vmax, affinity coefficient (Km, physiological efficiency (Vmax/Km and r2 (linear regressing coefficient. The results indicated that the engineered linamarase conferred different enzyme kinetic data showing degradation of cassava linamarin by CNLIN and GELIN from Saccharomyces cerevisiae at the optimum pH and temperature. The relation was best described by the characteristic sigmoid Michaelis-Menten plots and Lineweaver-Burk model evidence from the high coefficient of linear regression (r2>0.976. Vmax and Km derived from the Lineweaver-Burk model varied from 10.0 to 13.0 µmol/min and 0.5 to 0.9 &muM respectively for engineered enzymes and 0.0-10.0 mol/min and 0.0 to 0.9 &muM respectively for CNLIN. The kinetics profiles of the studied enzymes showed their actions on cassava linamarin were influenced by degree of genetic manipulation, purification and pH at ambient temperature. The wide pH tolerance in the degradation of linamarin suggests a possible use of the engineered linamarase from Saccharomyces cerevisiae in detoxifying linamarin in cassava for the production of cyanide-free cassava-based food products.

  17. The Substitution of Wheat Flour with Mixed-Cassava (Manihot utilissima and Red Beans-Flour (Phaseolus vulgaris L. Toward The Characteristics of Instant Noodles

    Directory of Open Access Journals (Sweden)

    Novelina Novelina

    2014-01-01

    Full Text Available Instant noodles are defined as dry food products made of wheat flour with the addition of other foodstuffs. Cassava flour can be used together with wheat flour as a basic ingredient for the noodles, in order to reduce the use of wheat flour. The purpose of this study was to determine the degree of substitution of cassava flour to the wheat flour which was enriched with red bean flour toward the quality of instant noodles that had been produced. The treatment in this study was done by mixing 70% of wheat flour with 30% of cassava and red beans flour mixture at various levels. The observations was carried out on raw materials and the instant noodle products, including moisture content, ash content, protein content, fat content and carbohydrate content as well as by different organoleptic test of the flavour, aroma, texture and colour. The results showed that the noodles product that was the most qualified and preferred was the product with the treatment D (a mixture of 70% of wheat flour; 20% of cassava flour and 10% of red bean flour, with the test results of 2.24% of moisture content, 1.07% of ash content, 9.36% of protein content, 17.77% of fat content, carbohydrate content by different of 69.95%, and 71.53% of yield.

  18. Effect of gamma radiation in the conservation of minimally processed cassava-parsley (Arracacia xanthorrhiza Bancroft) packed under vacuous

    International Nuclear Information System (INIS)

    In the third millennium, when the main words are globalization, world net of computers, genetic code and efficiency, deep transformations have been incorporated to human behavior. Among such transformations it may be pointed out, matching with the objectives of this study, the modem consumer's profile. The consumers have quickly become more and more conscious and demanding regarding to the quality of the available products in the market. In that sense, the consumer's concern about the natural and healthy appearance, as well as the preservation of the nutritious content of the foods, have been a constant sign of alert for producers and suppliers. Besides, the timeless for domestic preparation of foods have imposed the use of minimally processed as an incontestable reality. A barrier for the production of minimally processed foods is imposed by the degree of perishability of certain products, such as the cassava-parsley. This vegetable is a source of energy, calcium, phosphorus and niacin, and important in the alimentary diet of children, seniors and convalescents. Post harvest treatments try to turn foods less perishable and also conserve as much as possible their original appearance. Among these post harvest treatments for food conservation it may be stood out the irradiation, which is the focus of this study. The objective of this study was to examine the viability of including the cassava parsley in the list of the minimally processed foods. Fresh cassavas were minimally processed and packed under vacuous. Samples were divided for three treatments: control and irradiation with the doses 2.0 and 4.0 kGy. After irradiation the samples were stored under refrigeration temperature (8 deg C) during 28 days. Physical-chemical and microbiological analyzes were carried out at each 7 days of the period of storage, and sensorial analysis were carried out in the 1st, 7th and 14th days of storage. The experimental design was in factorial scheme with two factors: dose of

  19. Relation between citric acid production by solid-state fermentation from cassava bagasse and respiration of Aspergillus niger LPB 21 in semi-pilot scale

    Directory of Open Access Journals (Sweden)

    Flávera Camargo Prado

    2005-06-01

    Full Text Available The aim of this work was to study the relation between citric acid production and respiration of Aspergillus niger LPB 21 in solid-state fermentation of cassava bagasse. The experiments were carried out in horizontal drum bioreactor coupled with a gas chromatography system. Fermentation was conduced for 144 h with initial substrate moisture of 60% using heat-treated cassava bagasse as sole carbon source. The exhausted air from the bioreactor was analyzed for the monitoring of CO2 produced and O2 consumed in order to estimate the biomass biosynthesis by the fungal culture. The metabolic activity of A. niger growth was associated to citric acid production. The system using FERSOL software determined 4.372 g of biomass/g of consumed O2. Estimated and analytically determined biomass values followed the same pattern showing that the applied mathematical model was adapted.Este estudo permitiu verificar a relação ente a produção de ácido cítrico e a respiração do Aspergillus niger LPB 21 na fermentação no estado sólido do bagaço de mandioca. Os experimentos foram realizados em biorreator tipo tambor horizontal acoplado com um sistema de cromatografia gasosa. A fermentação foi conduzida durante 144 h com 60% de umidade inicial do substrato usando bagaço de mandioca termicamente tratado como única fonte de carbono. O ar de saída do biorreator foi analisado para monitorar a produção de CO2 e o consumo de O2 com o objetivo de estimar a biomassa sintetizada pelo fungo. A atividade metabólica do crescimento do Aspergillus niger está associada à produção de ácido cítrico. Usando o software FERSOL, o sistema determinou uma biomassa de 4.372 g de biomassa/g de O2 consumido. Os valores da biomassa estimada e da determinada analiticamente seguiram a mesma tendência mostrando que o modelo matemático aplicado foi adaptado.

  20. Traditional and regional food products in Poland and European Union – legislation and food safety

    OpenAIRE

    Mirosław M. Michalski

    2011-01-01

    The paper aims at presenting the present state of law and food safety regarding traditional/regional foods. The production has to be carried out hygienically assuring food safety to the products. Legal regulations connected with production and protection of the traditional foods arecontained in Council Regulations (EC) No 509/2006 and No 510/2006. The mentioned above decrees create marking and requirement for three groups of food products: Traditional Specialities Guaranteed (TSG), Protected ...

  1. Genome-wide association and prediction analysis in African cassava (Manihot esculenta) reveals the genetic architecture of resistance to cassava mosaic disease and prospects for rapid genetic improvement

    Science.gov (United States)

    Cassava (Manihot esculenta) is a crucial, under-researched crop feeding millions worldwide, especially in Africa. Cassava mosaic disease (CMD) has plagued production in Africa for over a century. Bi-parental mapping studies suggest primarily a single major gene mediates resistance. To be certain and...

  2. Radiological control of food importation products

    International Nuclear Information System (INIS)

    Nowadays exists the possibility of marketing products possibly polluted with radioactive isotopes, by that some countries like Mexico, they have been given to the task of creating legal bases and the necessary infrastructure with the end of carrying out the radiological surveillance of nutritious import products. In this work the legal bases that our country has established for the radiological control are presented besides the results of this radiological control carried out through the gamma spectroscopy analysis of nutritious import products sent to our country through diverse companies that import foods produced mainly in European countries. (Author)

  3. Effect of corn steep liquor (CSL) and cassava wastewater (CW) on chitin and chitosan production by Cunninghamella elegans and their physicochemical characteristics and cytotoxicity.

    Science.gov (United States)

    Berger, Lúcia Raquel Ramos; Stamford, Thayza Christina Montenegro; Stamford-Arnaud, Thatiana Montenegro; de Oliveira Franco, Luciana; do Nascimento, Aline Elesbão; Cavalcante, Horacinna M de M; Macedo, Rui Oliveira; de Campos-Takaki, Galba Maria

    2014-01-01

    Microbiological processes were used for chitin and chitosan production with Cunninghamella elegans UCP/WFCC 0542 grown in different concentrations of two agro-industrial wastes, corn steep liquor (CSL) and cassava wastewater (CW) established using a 2² full factorial design. The polysaccharides were extracted by alkali-acid treatment and characterized by infrared spectroscopy, viscosity, thermal analysis, elemental analysis, scanning electron microscopy and X-ray diffraction. The cytotoxicity of chitosan was evaluated for signs of vascular change on the chorioallantoic membrane of chicken eggs. The highest biomass (9.93 g/L) was obtained in trial 3 (5% CW, 8% CSL), the greatest chitin and chitosan yields were 89.39 mg/g and 57.82 mg/g, respectively, and both were obtained in trial 2 (10% CW, 4% CSL). Chitin and chitosan showed a degree of deacetylation of 40.98% and 88.24%, and a crystalline index of 35.80% and 23.82%, respectively, and chitosan showed low molecular weight (LMW 5.2 × 10³ Da). Chitin and chitosan can be considered non-irritating, due to the fact they do not promote vascular change. It was demonstrated that CSL and CW are effective renewable agroindustrial alternative substrates for the production of chitin and chitosan. PMID:24590203

  4. Influence of Yeast Fermented Cassava Chip Protein (YEFECAP) and Roughage to Concentrate Ratio on Ruminal Fermentation and Microorganisms Using In vitro Gas Production Technique.

    Science.gov (United States)

    Polyorach, S; Wanapat, M; Cherdthong, A

    2014-01-01

    The objective of this study was to determine the effects of protein sources and roughage (R) to concentrate (C) ratio on in vitro fermentation parameters using a gas production technique. The experimental design was a 2×5 factorial arrangement in a completely randomized design (CRD). Factor A was 2 levels of protein sources yeast fermented cassava chip protein (YEFECAP) and soybean meal (SBM) and factor B was 5 levels of roughage to concentrate (R:C) ratio at 80:20, 60:40, 40:60, 20:80, and 0:100, respectively. Rice straw was used as a roughage source. It was found that gas production from the insoluble fraction (b) of YEFECAP supplemented group was significantly higher (p0.05) on ether in vitro digestibility of dry matter (IVDMD) and organic (IVOMD) while R:C ratio affected the IVDMD and IVOMD (pzoospores, methanogens and protozoal population remained unchanged (p>0.05) as compared between the two sources of protein. Moreover, fungal zoospores and total bacteria population were significantly increased (p<0.01) while, F. succinogenes, R. flavefaciens, R. albus, methanogens and protozoal population were decreased (p<0.01) with decreasing R:C ratio. In conclusion, YEFECAP has a potential for use as a protein source for improving rumen fermentation efficiency in ruminants. PMID:25049924

  5. Effect of Corn Steep Liquor (CSL and Cassava Wastewater (CW on Chitin and Chitosan Production by Cunninghamella elegans and Their Physicochemical Characteristics and Cytotoxicity

    Directory of Open Access Journals (Sweden)

    Lúcia Raquel Ramos Berger

    2014-02-01

    Full Text Available Microbiological processes were used for chitin and chitosan production with Cunninghamella elegans UCP/WFCC 0542 grown in different concentrations of two agro-industrial wastes, corn steep liquor (CSL and cassava wastewater (CW established using a 22 full factorial design. The polysaccharides were extracted by alkali-acid treatment and characterized by infrared spectroscopy, viscosity, thermal analysis, elemental analysis, scanning electron microscopy and X-ray diffraction. The cytotoxicity of chitosan was evaluated for signs of vascular change on the chorioallantoic membrane of chicken eggs. The highest biomass (9.93 g/L was obtained in trial 3 (5% CW, 8% CSL, the greatest chitin and chitosan yields were 89.39 mg/g and 57.82 mg/g, respectively, and both were obtained in trial 2 (10% CW, 4% CSL. Chitin and chitosan showed a degree of deacetylation of 40.98% and 88.24%, and a crystalline index of 35.80% and 23.82%, respectively, and chitosan showed low molecular weight (LMW 5.2 × 103 Da. Chitin and chitosan can be considered non-irritating, due to the fact they do not promote vascular change. It was demonstrated that CSL and CW are effective renewable agroindustrial alternative substrates for the production of chitin and chitosan.

  6. UV-visible scanning spectrophotometry and chemometric analysis as tools for carotenoids analysis in cassava genotypes (Manihot esculenta Crantz)

    OpenAIRE

    Moresco, Rodolfo; Uarrota, Virgílio Gavicho; Pereira, Aline; Tomazzoli, Maíra Maciel; Nunes, Eduardo da C.; Peruch, Luiz Augusto Martins; Gazzola, Jussara; Costa, Christopher Borges; Rocha, Miguel; Maraschin, Marcelo

    2015-01-01

    In this study, the metabolomics characterization focusing on the carotenoid composition of ten cassava (Manihot esculenta) genotypes cultivated in southern Brazil by UV-visible scanning spectrophotometry and reverse phase-high performance liquid chromatography was performed. Cassava roots rich in -carotene are an important staple food for populations with risk of vitamin A deficiency. Cassava genotypes with high pro-vitamin A activity have been identified as a strategy to reduce the prevalenc...

  7. Technical and economical evaluation of the alcohol production from cassava fibrous waste using pectinase as a complementary enzyme; Avaliacao tecnico-economica da producao de etanol de farelo de mandioca, utilizando pectinase como enzima complementar

    Energy Technology Data Exchange (ETDEWEB)

    Leonel, Magali; Cereda, Marney P. [UNESP, Botucatu, SP (Brazil). Faculdade de Ciencias Agronomicas

    1998-06-01

    Cassava fibrous waste is generated during starch manufactured as a solid waste used mainly for animal feeding. The process of the alcohol production from cassava fibrous waste using pectinase as a complementary enzyme in the hydrolysis process was technically and economically analyzed in this work. The addition of nutrients on the fermentation wort was also analyzed. The fibrous waste, the final fibrous residue after hydrolysis and the fermentation wort were characterized in their physical-chemistry composition and profile of sugars. The cassava fibrous waste had 80% starch, 11.5% fiber, 1.14% ash, 0,85% protein and 0.45% of the sugars. In the hydrolysis process it was obtained a conversion of 86.31 of initial starch and 80% of the total sugars yield considered as 100%. The solid fibrous residue generated after hydrolysis had 37% of the starch, 30% of total sugars and 30% of fibers in dry basis. The data indicated that 75% of the raw material was hydrolyzed. The fermentation wort had 13 deg Brix of extract and it was not necessary to concentrate it. The data showed that the maximum of alcohol is formed after 48 h of fermentation and the addition of nutrients reduced the fermentation time in 8 hours. There was not expressive difference in the fermentation yield with and without addition of nutrients. The average yield of the conversion starch to alcohol was 51.6%. The cost analysis indicated that this process is economically possible. (author)

  8. Food product tracing technology capabilities and interoperability.

    Science.gov (United States)

    Bhatt, Tejas; Zhang, Jianrong Janet

    2013-12-01

    Despite the best efforts of food safety and food defense professionals, contaminated food continues to enter the food supply. It is imperative that contaminated food be removed from the supply chain as quickly as possible to protect public health and stabilize markets. To solve this problem, scores of technology companies purport to have the most effective, economical product tracing system. This study sought to compare and contrast the effectiveness of these systems at analyzing product tracing information to identify the contaminated ingredient and likely source, as well as distribution of the product. It also determined if these systems can work together to better secure the food supply (their interoperability). Institute of Food Technologists (IFT) hypothesized that when technology providers are given a full set of supply-chain data, even for a multi-ingredient product, their systems will generally be able to trace a contaminated product forward and backward through the supply chain. However, when provided with only a portion of supply-chain data, even for a product with a straightforward supply chain, it was expected that interoperability of the systems will be lacking and that there will be difficulty collaborating to identify sources and/or recipients of potentially contaminated product. IFT provided supply-chain data for one complex product to 9 product tracing technology providers, and then compared and contrasted their effectiveness at analyzing product tracing information to identify the contaminated ingredient and likely source, as well as distribution of the product. A vertically integrated foodservice restaurant agreed to work with IFT to secure data from its supply chain for both a multi-ingredient and a simpler product. Potential multi-ingredient products considered included canned tuna, supreme pizza, and beef tacos. IFT ensured that all supply-chain data collected did not include any proprietary information or information that would otherwise

  9. Electrostatic separation for functional food ingredient production

    OpenAIRE

    Wang, J.

    2016-01-01

    Summary Dry fractionation is a promising alternative to wet extraction processes for production of food ingredients, since it uses hardly any water, consumes less energy and retains the native functionality of the ingredients. It combines milling and dry separation to enrich agro-materials in specific components such as protein. Electrostatic separation recently emerged as a novel dry separation process and it relies on electrostatic forces for separation. Though the potential of electrostati...

  10. State of the safety assessment and current use of nanomaterials in food and food production

    NARCIS (Netherlands)

    Bouwmeester, H.; Brandhoff, P.N.; Marvin, H.J.P.; Weigel, S.; Peters, R.J.B.

    2014-01-01

    Nanomaterials are developed for and applied in food, food additives, supplements and food contact materials. In an inventory of internet databases 140 products in the food and food-related sectors were identified that claim to contain nanomaterials. A great diversity of nanomaterials is applied, ran

  11. Ninety-Day Oral Toxicity Assessment of an Alternative Biopolymer for Controlled Release Drug Delivery Systems Obtained from Cassava Starch Acetate

    Science.gov (United States)

    Jesus, Douglas Rossi; Barbosa, Lorena Neris; Prando, Thiago Bruno Lima; Martins, Leonardo Franco; Gasparotto, Francielli; Guedes, Karla Moraes Rocha; Dragunski, Douglas Cardoso; Lourenço, Emerson Luiz Botelho; Dalsenter, Paulo Roberto; Gasparotto Junior, Arquimedes

    2015-01-01

    The large consumption of biodegradable films from cassava starch acetate (FCSA) as ingredients in food and pharmaceutical products requires the assessment of the possible toxicity of these products. The aim of this study was to investigate the toxicity of biodegradable film from cassava starch acetate after oral exposure of Wistar rats for 90 days. The amount of food consumed and the body weight were weekly monitored. Blood and urine samples were obtained for the assessment of serum parameters and renal function. Histopathological analyses in target organs were also performed. No evidence of clinical toxicity in hematological, biochemical, or renal parameters in the FCSA-treated animals was found. In addition, relative organ weight and histopathological evaluations did not differ between groups treated with FCSA and control. Data obtained suggest that the subchronic exposure to FCSA does not cause obvious signs of toxicity in Wistar rats, indicating possible safety of this biofilm. PMID:26451154

  12. Emotions in consumer research : An application to novel food products

    NARCIS (Netherlands)

    Laros, F.J.M.

    2006-01-01

    During the last decades the general public has been confronted with a continuous stream of radically new food products as well as technologies that can be used to improve food production and food products. It is rather difficult, however, to convince consumers to accept these new products. For insta

  13. Cassava Processing and Marketing by Rural Women in the Central Region of Cameroon

    OpenAIRE

    SHIOYA, Akiyo

    2013-01-01

    This study examines the development of rural women's commercial activities in Central Cameroon, particularly the Department of Lekié, which is adjacent to Yaoundé, the capital of Cameroon. I focused on cassava processing technologies and the sale of cassavabased processed foods undertaken by women in a suburban farming village. Cassava is one of the main staple foods in central Cameroon, including in urban areas. One of its characteristics is that it keeps for a long period in the ground but ...

  14. Methods for traceability in food production processes involving bulk products

    OpenAIRE

    Belforte, Gustavo

    2013-01-01

    In food processing plants, raw materials are fed into the system in different supply-lots of product, and are processed through different stages. In these stages, raw or intermediate materials are mixed or combined together, and physico-chemical and/or microbiological processes such as heating, concentration, pasteurisation etc. take place. In this setting, traceability consists of the ability to determine for each portion of intermediate or final product, in any part of the plant, its relati...

  15. Food Safety Detection Methods Applied to National Special Rectification of Product Quality and Food Safety

    Institute of Scientific and Technical Information of China (English)

    2007-01-01

    @@ Afour-month period of national special rectification for product quality and food safety officially started on August 25, and was focused on eight fields, including those of agricultural products and processed foods.

  16. Concentration of stable elements in food products

    Energy Technology Data Exchange (ETDEWEB)

    Montford, M.A.; Shank, K.E.; Hendricks, C.; Oakes, T.W.

    1980-01-01

    Food samples were taken from commercial markets and analyzed for stable element content. The concentrations of most stable elements (Ag, Al, As, Au, Ba, Br, Ca, Ce, Cl, Co, Cr, Cs, Cu, Fe, Hf, I, K, La, Mg, Mn, Mo, Na, Rb, Sb, Sc, Se, Sr, Ta, Th, Ti, V, Zn, Zr) were determined using multiple-element neutron activation analysis, while the concentrations of other elements (Cd, Hg, Ni, Pb) were determined using atomic absorption. The relevance of the concentrations found are noted in relation to other literature values. An earlier study was extended to include the determination of the concentration of stable elements in home-grown products in the vicinity of the Oak Ridge National Laboratory. Comparisons between the commercial and local food-stuff values are discussed.

  17. Concentration of stable elements in food products

    International Nuclear Information System (INIS)

    Food samples were taken from commercial markets and analyzed for stable element content. The concentrations of most stable elements (Ag, Al, As, Au, Ba, Br, Ca, Ce, Cl, Co, Cr, Cs, Cu, Fe, Hf, I, K, La, Mg, Mn, Mo, Na, Rb, Sb, Sc, Se, Sr, Ta, Th, Ti, V, Zn, Zr) were determined using multiple-element neutron activation analysis, while the concentrations of other elements (Cd, Hg, Ni, Pb) were determined using atomic absorption. The relevance of the concentrations found are noted in relation to other literature values. An earlier study was extended to include the determination of the concentration of stable elements in home-grown products in the vicinity of the Oak Ridge National Laboratory. Comparisons between the commercial and local food-stuff values are discussed

  18. Cassava tissue culture and long-term preservation

    Science.gov (United States)

    Cassava (Manihot esculenta Crantz) is cultivated mainly for its starchy roots as an important staple food for the tropics. M. esculenta is the only cultivated species in the genus Manihot, which contains 98 species, mostly native to Brazil. In recent years several research groups have reported metho...

  19. Response of cassava genotypes to different micropropagation media

    Science.gov (United States)

    Cassava is one of the most important staple foods in the human diet in the tropics, where it ranks fourth as a source of energy, after rice, sugar cane and maize. Since it is a vegetative propagated crop, the use of in vitro propagation is very important to preserve the germplasm free of pest and di...

  20. Development of comprehensive medium for micropropagation of cultivated Cassava accessions

    Science.gov (United States)

    Cassava is one of the most important foods in the human diet in the tropics, where it ranks fifth as a source of energy, after rice, sugar cane, and maize. Since it is a vegetative propagated crop, the use of in vitro propagation is very important to preserve germplasm free of pest and diseases. M...

  1. Effects of processing, cooking, and storage on ß-carotene retention and bioaccessibility in biofortified cassava (Manihot esculenta)

    Science.gov (United States)

    Biofortification of cassava with beta-carotene is currently being tested in African populations where cassava is a staple food and vitamin A deficiency is a public health problem. Measuring the impact of traditional African processing and cooking on beta-carotene concentration and bioaccessibility ...

  2. Food industry by-products as raw materials in functional food production

    OpenAIRE

    Jozinović, Antun; Šubarić, Drago; Ačkar, Đurđica; Miličević, Borislav; Babić, Jurislav; Jašić, Midhat; Valek Lendić, Kristina

    2014-01-01

    Western civilization problems nowadays are overweight, obesity, diabetes, cardiovascular diseases, cancer and different disorders closely linked to unbalanced diet. Since it is extremely difficult to influence nutritional preferences of consumers, food industry is now increasingly developing new products, such as bread, pasta, snack products and other highly consumed products by all groups of consumers enriched with ingredients that are lacking in every day nutrition (fiber, polyphenols, anti...

  3. Simultaneous saccharification and fermentation of cassava to succinic acid by Escherichia coli NZN111.

    Science.gov (United States)

    Chen, Cuixia; Ding, Shaopeng; Wang, Dezheng; Li, Zhimin; Ye, Qin

    2014-07-01

    In this study, the production of succinic acid from cassava starch and raw cassava instead of glucose by Escherichia coli NZN111 was investigated. During the two-stage fermentation, simultaneous saccharification and fermentation (SSF) was applied in the anaerobic stage. The results showed that both the productivity and specific productivity in the process conducted at 40°C were higher than those in the cultivation conducted at 37°C. The yield of succinic acid based on the amount of added starch reached the highest level 0.86 g/g and cassava starch was almost totally hydrolyzed in the SSF process. With the improved cell density, 127.13 g/L of succinic acid was obtained. When the liquefied crude cassava powder was used directly in SSF, 106.17 g/L of succinic acid was formed. The result showed that crude cassava powder could be another cheap raw material for succinic acid formation. PMID:24787322

  4. QFood - Optimal design of food products

    DEFF Research Database (Denmark)

    Bech, Anne C.; Engelund, Erling; Juhl, Hans Jørn;

    1994-01-01

    Executive Summary: 1. QFood is an acronym for Quality Function Deployment in the Food Industry. On the basis of House of Quality, the project seeks to combine traditional socio-economic factors with a more technical analysis in a common modelling framework which can be used to illustrate consumer...... of a Customer Satisfaction Index which is inversely proportional to how ""close"" the product is to the consumer's ideal....... of sight, hearing, smell, taste and touch - as instruments of measurement. The report gives an introduction to sensory analysis in general. The QFood project uses both descriptive and affective tests and the methods used are described. 3. As a rule, market analysis uses a combination of qualitative...... project. House of Quality is described with special reference to the development of food products. 5. An MDS-based model for use in the evaluation of an optimal product is developed. The model is based on the profit function from classical micro-economic theory. The imputed price is defined as a function...

  5. Planning Urban Food Production into Today's Cities

    OpenAIRE

    Jenkins, Andy; Keefe, Greg; Hall, Natalie

    2015-01-01

    If cities are to become more sustainable and resilient to change it is likely that they will have to engage with food at increasingly localised levels, in order to reduce their dependency on global systems. With 87 percent of people in developed regions estimated to be living in cities by 2050 it can be assumed that the majority of this localised production will occur in and around cities. As part of a 12 month engagement, Queen’s University Belfast designed and implemented an elevated aquapo...

  6. Consumption study and identification of methyl salicylate in spicy cassava chips

    Energy Technology Data Exchange (ETDEWEB)

    Nirjana, Marlene, E-mail: marlenenirjana@gmail.com; Anggadiredja, Kusnandar; Damayanti, Sophi [School of Pharmacy, Institut Teknologi Bandung Jalan Ganesha 10, Bandung 40132 (Indonesia)

    2015-09-30

    Spicy cassava chips is a popular snack. However, some news in electronic media reported addition of balsam which is a banned food additives in that product to give extra spicy flavor. This study aimed to determine ITB students’ pattern of consumption, health problems caused by spicy chips consumption, and knowledge about illicit use of food additives in that product, and identify the main content of balsam namely methyl salicylate in 10 samples of spicy cassava chips taken from inside and outside about ITB campus. A total of 300 questionnaires distributed to ITB students then data processing was performed. Spicy cassava chips sample macerated in 50 mL of methanol for 24 hours at room temperature, filtered and analyzed using gas chromatography capillary column with OV-1, nitrogen carrier gas and flame ionization detector. Based on questionnaires, 292 (97%) of 300 respondents had consumed spicy chips. A total of 247 (85%) from 292 respondents spicy chips consumed less than 3 times a week. A total of 195 respondents (67%) had experienced health problems after eating spicy chips. There were 137 (47%) of the 292 respondents who knew about the illicit addition of food additives into spicy chips; only 35 respondents (12%) who knew about balsam’s addition. There were 126 respondents (43%) who did not pay attention to their health because they will keep eating spicy chips despite the addition of banned food additives. Through the verification of the standard addition method in gas chromatography system with a hydrogen pressure of 1.5 bar, injector temperature 200 °C, detector temperature 230 °C, oven temperature 60 °C for 2 minutes and then increased to 230 °C with rate 6 °C/menit; linearity, limit of detection, limit of quantitation, accuracy, precision, and specificity parameters met the acceptance limits. From 10 spicy cassava chips samples which were analyzed, they did not reveal any content of methyl salicylate. Methyl salicylate contained in the positive

  7. Consumption study and identification of methyl salicylate in spicy cassava chips

    Science.gov (United States)

    Nirjana, Marlene; Anggadiredja, Kusnandar; Damayanti, Sophi

    2015-09-01

    Spicy cassava chips is a popular snack. However, some news in electronic media reported addition of balsam which is a banned food additives in that product to give extra spicy flavor. This study aimed to determine ITB students' pattern of consumption, health problems caused by spicy chips consumption, and knowledge about illicit use of food additives in that product, and identify the main content of balsam namely methyl salicylate in 10 samples of spicy cassava chips taken from inside and outside about ITB campus. A total of 300 questionnaires distributed to ITB students then data processing was performed. Spicy cassava chips sample macerated in 50 mL of methanol for 24 hours at room temperature, filtered and analyzed using gas chromatography capillary column with OV-1, nitrogen carrier gas and flame ionization detector. Based on questionnaires, 292 (97%) of 300 respondents had consumed spicy chips. A total of 247 (85%) from 292 respondents spicy chips consumed less than 3 times a week. A total of 195 respondents (67%) had experienced health problems after eating spicy chips. There were 137 (47%) of the 292 respondents who knew about the illicit addition of food additives into spicy chips; only 35 respondents (12%) who knew about balsam's addition. There were 126 respondents (43%) who did not pay attention to their health because they will keep eating spicy chips despite the addition of banned food additives. Through the verification of the standard addition method in gas chromatography system with a hydrogen pressure of 1.5 bar, injector temperature 200 °C, detector temperature 230 °C, oven temperature 60 °C for 2 minutes and then increased to 230 °C with rate 6 °C/menit; linearity, limit of detection, limit of quantitation, accuracy, precision, and specificity parameters met the acceptance limits. From 10 spicy cassava chips samples which were analyzed, they did not reveal any content of methyl salicylate. Methyl salicylate contained in the positive control

  8. Consumption study and identification of methyl salicylate in spicy cassava chips

    International Nuclear Information System (INIS)

    Spicy cassava chips is a popular snack. However, some news in electronic media reported addition of balsam which is a banned food additives in that product to give extra spicy flavor. This study aimed to determine ITB students’ pattern of consumption, health problems caused by spicy chips consumption, and knowledge about illicit use of food additives in that product, and identify the main content of balsam namely methyl salicylate in 10 samples of spicy cassava chips taken from inside and outside about ITB campus. A total of 300 questionnaires distributed to ITB students then data processing was performed. Spicy cassava chips sample macerated in 50 mL of methanol for 24 hours at room temperature, filtered and analyzed using gas chromatography capillary column with OV-1, nitrogen carrier gas and flame ionization detector. Based on questionnaires, 292 (97%) of 300 respondents had consumed spicy chips. A total of 247 (85%) from 292 respondents spicy chips consumed less than 3 times a week. A total of 195 respondents (67%) had experienced health problems after eating spicy chips. There were 137 (47%) of the 292 respondents who knew about the illicit addition of food additives into spicy chips; only 35 respondents (12%) who knew about balsam’s addition. There were 126 respondents (43%) who did not pay attention to their health because they will keep eating spicy chips despite the addition of banned food additives. Through the verification of the standard addition method in gas chromatography system with a hydrogen pressure of 1.5 bar, injector temperature 200 °C, detector temperature 230 °C, oven temperature 60 °C for 2 minutes and then increased to 230 °C with rate 6 °C/menit; linearity, limit of detection, limit of quantitation, accuracy, precision, and specificity parameters met the acceptance limits. From 10 spicy cassava chips samples which were analyzed, they did not reveal any content of methyl salicylate. Methyl salicylate contained in the positive

  9. Bacteriocin producers from traditional food products

    Directory of Open Access Journals (Sweden)

    Thonart P.

    2007-01-01

    Full Text Available A total of 220 strains of LAB isolated from 32 samples of traditional fermented food from Senegal were screened for bacteriocin production. Two bacteriocin producers, Lactococcus lactis subsp. lactis and Enterococcus faecium, were identified from 12 bacteriocin-producing isolates on the basis of phenotypic analyses and 16S rDNA sequence. Both bacteriocins produced by new isolates show antimicrobial activity against Listeria monocytogenes and Bacillus coagulans whereas only that produced by Lactococcus lactis has an activity against Bacillus cereus. Bacteriocin-producing Lactococcus lactis strains were found in a variety of traditional foods indicating a high potential of growth of this strain in variable ecological complex environment. Partial 16S rDNA of the two bacteriocin producers obtained in this study has been registered to Genbank databases under the accession number AY971748 for Lactococcus lactis subsp. lactis (named CWBI-B1410 and AY971749 for Enterococcus faecium (named CWBI-B1411. The new bacteriocin-producing Lactococcus lactis subsp. lactis strain has been selected for identification and application of the bacteriocin to food preservation.

  10. Crop substitution behavior among food crop farmers in Ghana: An efficient adaptation to climate change or costly stagnation in traditional agricultural production system?

    OpenAIRE

    Issahaku, Zakaria A.; Maharjan, Keshav L.

    2014-01-01

    This study analyzes impact of climate change on yield, planting decisions and output of five major food crops (cassava, maize, sorghum, rice and yam) in Ghana. Results of Multivariate Tobit Model show that yield, planting decisions and output of cassava, maize, sorghum and rice will increase as a result of climate change. This is in clear contrast to the hypothesis that warming and drying will reduce crop yields in countries located within the tropics. Climate change impact on yields, plantin...

  11. Global production of biofuels in the context of food security

    OpenAIRE

    Rosiak, Ewa; Łopaciuk, Wiesław; Szajner, Piotr; Grochowska, Renata

    2014-01-01

    The main objective of the study is the issue of global production of biofuels in the context of food security. Production of biofuels and food security – competition and correlations. Raw materials for production of biofuels as compared to conditions on global markets. Global market of biofuels. Impact of production of biofuels on cereal market. Impact of production of biofuels on oilseed market.

  12. Cassava about-FACE: Greater than expected yield stimulation of cassava (Manihot esculenta) by future CO2 levels

    Science.gov (United States)

    The potential for tuber crops such as cassava, yams and potatoes to enhance food security in the future is underestimated. In tuber crops there is the potential for a much higher ratio of edible to non-edible components than in above ground grain and bean crops such as rice, wheat, maize or soybean....

  13. PROMOTING TRADITIONAL FOOD PRODUCTS AS HEALTHY DIET PRODUCTS

    Directory of Open Access Journals (Sweden)

    Mihaela Teodora TARCZA

    2015-12-01

    Full Text Available The aim of this paper is to propose a brief introspection in the literature review in an attempt to highlight the peculiarities of traditional foodstuffs that enable them to be promoted as the primary food for a healthy diet. The trend of healthy eating is gaining ground not only for experts and researchers, but also for consumers on a daily basis. Traditional foodstuffs are brought back into the consumers’ attention in a market full of highly-processed foodstuffs. Marketing specialists noticed the link between the two concepts and they elaborated promotional strategies for traditional foodstuffs, having the ‘healthy diet’ as insight. Throughout the paper we will present theoretical considerations such as the concept of ‘traditional food product’, ‘promotion’, and ‘healthy diet’ from a marketing perspective followed by several examples of traditional food products perceived as healthy, and lastly, we will highlight the benefits of promoting a healthy diet by consuming traditional food products.

  14. Concurrent exposure to microbial products and food antigens triggers initiation of food allergy

    Directory of Open Access Journals (Sweden)

    Ping-Chang Yang

    2009-06-01

    Full Text Available It is estimated that as much as 6-8% population suffers from food allergy or food antigen-related disorders. The prevalence keeps rising. So far we do not have identified remedy to treat food allergy. Avoidance of the offending food is the only effective method currently. Skewed T helper 2 polarization is one of the major feature in the pathogenesis of food allergy. However, the causative mechanism in the initiation of food allergy remains to be further understood. Research in food allergy has got giant advance in recent years. Several animal models have been established and used in food allergy study. One of the common features of these food allergy animal models is that most of them require using microbial products as adjuvant to sensitize animals. This review documents the recent advance in the mechanistic study on concurrent use of microbial products and food antigens to study food allergy.

  15. Relevance of microbial finished product testing in food safety management

    DEFF Research Database (Denmark)

    Zwietering, Marcel H.; Jacxsens, Liesbeth; Membré, Jeanne Marie;

    2016-01-01

    Management of microbiological food safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the safety status of a food......-active way by implementing an effective food safety management system. For verification activities in a food safety management system, finished product testing may however be useful. For three cases studies; canned food, chocolate and cooked ham, the relevance of testing both of finished products...

  16. HACCP based quality assurance systems for organic food production systems

    OpenAIRE

    Knight, C.; Stanley, R.

    2007-01-01

    HACCP provides an effective, logical and structured means of assuring food safety. Although first used in food manufacturing operations, HACCP can be – and, increasingly is – applied to food production and handling operations at all stages in the food chain. This includes the primary production sector. The purpose of this paper is to illustrate how the principles of HACCP can be applied to organic production with special reference to the primary sector.

  17. POTENTIAL HAZARDS DUE TO FOOD ADDITIVES IN ORAL HYGIENE PRODUCTS

    OpenAIRE

    Damla TUNCER-BUDANUR; Murat Cengizhan YAŞ; SEPET, Elif

    2016-01-01

    Food additives used to preserve flavor or to enhance the taste and appearance of foods are also available in oral hygiene products. The aim of this review is to provide information concerning food additives in oral hygiene products and their adverse effects. A great many of food additives in oral hygiene products are potential allergens and they may lead to allergic reactions such as urticaria, contact dermatitis, rhinitis, and angioedema. Dental practitioners, as w...

  18. Extrusion parameters in snacks production from cassava flour and casein / Parâmetros de extrusão na produção de snacks de farinha de mandioca enriquecidos com caseína

    Directory of Open Access Journals (Sweden)

    Martha Maria Mischan

    2010-04-01

    Full Text Available This study aimed to evaluate the effects of operational conditions of the extrusion process (temperature, moisture and protein content in production of cassava snacks added of casein, aiming to provide information to the cassava processing industry. The cassava flour and casein were characterized as their chemical components and color. The experimental design followed the central composite rotational design with three factors. The obtained products were characterized as for rate of expansion, specific volume, color and hardness. Data analyses showed that the lower moisture, protein and temperature conditions provided desired expanded products with light color attributes, high expansion and low hardness.Este trabalho teve por objetivo a avaliação dos efeitos das condições operacionais do processo de extrusão (temperatura de extrusão, umidade e teor de proteína na obtenção de produtos expandidos de mandioca, enriquecidos com caseína, visando fornecer informações ao setor de processamento de mandioca. A farinha de mandioca e a caseína foram caracterizadas quanto aos seus componentes químicos e cor. O experimento seguiu o delineamento experimental “central composto rotacional” para três fatores. Os produtos obtidos foram caracterizados quanto ao índice de expansão, volume específico, cor e dureza. A análise dos dados mostrou que as condições de menor umidade, teor de proteína e temperatura proporcionaram a obtenção de produtos expandidos com atributos desejados, ou seja, cor clara, alta expansão e baixa dureza.

  19. Eating beef: cattle, methane and food production.

    Science.gov (United States)

    Wahlquist, Åsa K

    2013-01-01

    A number of prominent people have advocated eating less meat or becoming a vegetarian to reduce global warming, because cattle produce the greenhouse gas methane. This raises a number of questions including: what will happen to the grasslands that much of the world's cattle currently graze; how will alternate protein be produced, and what will the greenhouse consequences of that production be? It comes down to production systems. About 70 per cent of the world's agricultural land is grassland, and the only way to produce food from grasslands is to graze ruminants on it. If domesticated animals do not graze the grasslands, native or feral ruminants, which also produce methane, tend to move in. Feeding high quality grain to cattle is much less defensible. Replacing animal protein with plant proteins like soybeans necessitates more cropping land, water, fuel and chemicals being used. A more rational food system would raise cattle on grasslands but not feed them high quality grains. Instead more of the currently grown crop could be devoted to human consumption. PMID:23353606

  20. Optimizing The Use of Cassava Plant and its Byproduct as Ruminant Feed

    Directory of Open Access Journals (Sweden)

    Risa Antari

    2009-12-01

    Full Text Available An alternative to overcome the lack of feed is to use local feed resources. Cassava (Manihot utilissima is a tropical plant that grows easily in all types of soil. At the time of harvest, the price is relatively cheap. Cassava has a low nutritive value, especially in crude protein, but it is a potential source of energy. The research to optimize the use of cassava as feed is by enrichment of its nutritional value, production of single cell protein or supplementation with other feed ingredient. Cassava leaves or hay contain high protein level so that it can be used as protein source. However, its utilization is limited by anti nutritive compounds, such as cyanide acid and linamarin. It can be overcome by physical, chemical and biological treatments as detoxification. The use of cassava in livestock feed requires a formulation strategy to obtain the optimal productivity.

  1. The Forgotten Half of Food System Reform: Using Food and Agricultural Law to Foster Healthy Food Production

    OpenAIRE

    Broad Leib, Emily Michele

    2013-01-01

    America is facing widespread problems with its food system, including environmental harms due to externalities from industrial farms; the increasing amount of “food miles” traveled by the products that make up our daily meals; and the growing size and complexity of recent outbreaks of foodborne illnesses. Indeed, the entire system that covers the life cycle of food, through production, processing, distribution, consumption, and food waste management, is in crisis. One of the most disturbing o...

  2. Greenhouse Production Technical Procedure for Pollution-Free Food

    OpenAIRE

    Wang, Shao-wu; Li, Qing

    2012-01-01

    This procedure specifies production area environment, production technology, prevention and control of plant diseases and insect pests, and production files of pollution-free foods by taking tomato as an example. This procedure is applicable for greenhouse production of pollution-free food in Shandong Province.

  3. Greenhouse Production Technical Procedure for Pollution-free Food

    Institute of Scientific and Technical Information of China (English)

    WANG Shao-wu; LI Qing

    2012-01-01

    This procedure specifies production area environment, production technology, prevention and control of plant diseases and insect pests, and production files of pollution-free foods by taking tomato as an example. This procedure is applicable to greenhouse production of pollution-free food in Shandong Province.

  4. Food production in developing countries - the role of plant biotechnology

    OpenAIRE

    D. I. Ferreira

    1995-01-01

    The world is facing major problems with regard to food production. Agricultural land suffers from various conditions which make it less efficient for crop production while the rapid population growth, especially in developing countries, raises concern for sustainable food production. The Green Revolution has failed to secure sustainable food production and it is hoped that biotechnology will facilitate the transition to more sustainable agriculture. Excellent progress has been made with b...

  5. Food production in developing countries - the role of plant biotechnology

    Directory of Open Access Journals (Sweden)

    D. I. Ferreira

    1995-07-01

    Full Text Available The world is facing major problems with regard to food production. Agricultural land suffers from various conditions which make it less efficient for crop production while the rapid population growth, especially in developing countries, raises concern for sustainable food production. The Green Revolution has failed to secure sustainable food production and it is hoped that biotechnology will facilitate the transition to more sustainable agriculture. Excellent progress has been made with both Cell Biology (tissue culture and Molecular Biology (genetic engineering.

  6. Perception of Infestation Problems on Cassava Farms and Preference for Weed Management Practices in Humid Agro- Ecological Zone of Nigeria

    OpenAIRE

    Anthony Agumagu; Olufemi Martins Adesope; Edna Chioma Matthews-Njoku

    2008-01-01

    The problem of weed infestation on cassava farms is a major factor for low crop yield. This problem has caused untold hardship on the small-scale cassava farms where production at the subsistence level and where farmers still manage to produce some quantity for sale. The study examines cassava farmers’ perception of problems of infestation and preference for weed management practices in the humid agro-ecological zone of Nigeria. Data was collected with the aid of questionnaire and interviews....

  7. Characterization of Brown Streak Virus-Resistant Cassava.

    Science.gov (United States)

    Anjanappa, Ravi B; Mehta, Devang; Maruthi, M N; Kanju, Edward; Gruissem, Wilhelm; Vanderschuren, Hervé

    2016-07-01

    Cassava brown streak disease (CBSD) has become a major constraint to cassava production in East and Central Africa. The identification of new sources of CBSD resistance is essential to deploy CBSD mitigation strategies, as the disease is progressing westwards to new geographical areas. A stringent infection method based on top cleft-grafting combined with precise virus titer quantitation was utilized to screen 14 cassava cultivars and elite breeding lines. When inoculated with mixed infections of Cassava brown streak virus (CBSV) and Ugandan cassava brown streak virus (UCBSV), the scions of elite breeding lines KBH 2006/18 and KBH 2006/26 remained symptom-free during a 16-week period of virus graft inoculation, while susceptible varieties displayed typical CBSD infection symptoms at 4 weeks after grafting. The identified CBSD resistance was stable under the coinoculation of CBSV and UCBSV with cassava geminiviruses. Double-grafting experiments revealed that transmission of CBSV and UCBSV to CBSD-susceptible top scions was delayed when using intermediate scions of elite breeding lines KBH 2006/18 and KBH 2006/26. Nonetheless, comparison of virus systemic movement using scions from KBH2006/18 and a transgenic CBSD resistant 60444 line (60444-Hp9 line) showed that both CBSV and UCBSV move at undetectable levels through the stems. Further, protoplast-based assays of virus titers showed that the replication of CBSV is inhibited in the resistant line KBH2006/18, suggesting that the identified CBSD resistance is at least partially based on inhibition of virus replication. Our molecular characterization of CBSD resistance in cassava offers a robust virus-host system to further investigate the molecular determinants of CBSD resistance. PMID:27070326

  8. Functional Foods Examined: The Health Claims Being Made for Food Products and the Need for Regulation

    OpenAIRE

    Bradbury, Jane; Lobstein, Tim; Lund, Vivien

    1996-01-01

    This report examines food products which claim, or imply, that they possess a health or nutritional benefit to the consumer. These include the recently-promoted ‘functional’ foods — such as those with added bacterial cultures, fish oils or soluble polysaccharides supposedly of benefit to the eater — as well as foods which have for some time been promoting themselves as having the benefit of added nutrients or being a rich source of certain nutrients. That a food product should ...

  9. Energy Analysis of the Danish Food Production System: Food-EROI and Fossil Fuel Dependency

    OpenAIRE

    Hanne Østergård; Mads V. Markussen

    2013-01-01

    Modern food production depends on limited natural resources for providing energy and fertilisers. We assess the fossil fuel dependency for the Danish food production system by means of Food Energy Returned on fossil Energy Invested (Food-EROI) and by the use of energy intensive nutrients from imported livestock feed and commercial fertilisers. The analysis shows that the system requires 221 PJ of fossil energy per year and that for each joule of fossil energy invested in farming, processing a...

  10. Marketing promotions of organic food products in the Czech Republic

    OpenAIRE

    Formanová, Petra

    2011-01-01

    This diploma thesis carrying the name “Marketing promotions of organic food products in the Czech Republic” deals with the current topic of organic food promotions using marketing tools. The objective of this thesis is to analyze how advertisement and promotion influences customer´s attitude towards buying organic food products in the Czech Republic. A part of the objective are also useful recommendations for Zemanka Bio-bakery regarding improvement of their organic food promotions. The te...

  11. Solid vinaigrette – a newly developed food product

    OpenAIRE

    Guiné, Raquel; Barros, Ana; Queirós, Ana; Pina, Andreia; Vale, Andreia; Ramoa, Helena; Folha, Joana; Carneiro, Raquel

    2013-01-01

    In the last decades consumer demands in the field of food production has changed considerably. Consumers more and more believe that foods contribute directly to their health. Today foods are not intended to only satisfy hunger and to provide necessary nutrients for humans but also to prevent nutrition-related diseases and improve physical and mental well-being of the consumers. Therefore, new food products development must be inevitably directed to this new dimension of the concept ...

  12. ORGANIC FOOD IN CROATIA: PRODUCTION PRINCIPLES AND OUTLOOK

    OpenAIRE

    Krešić, Greta; Sučić, Marko

    2010-01-01

    The term “organic food” denotes products that have been produced in accordance with the principles and practices of organic agriculture. Organic agriculture and food processing practices are wide ranging and overall seek to foster the development of a food production system that is socially, ecologically and economically sustainable. Organic food is increasingly attracting consumers who are confident that this food has higher nutritional quality, and is safer and more wholesome than conven...

  13. A new perspective on microbial landscapes within food production.

    Science.gov (United States)

    Bokulich, Nicholas A; Lewis, Zachery T; Boundy-Mills, Kyria; Mills, David A

    2016-02-01

    High-throughput, 'next-generation' sequencing tools offer many exciting new possibilities for food research. From investigating microbial dynamics within food fermentations to the ecosystem of the food-processing built environment, amplicon sequencing, metagenomics, and transcriptomics present novel applications for exploring microbial communities in, on, and around our foods. This review discusses the many uses of these tools for food-related and food facility-related research and highlights where they may yield nuanced insight into the microbial world of food production systems. PMID:26773388

  14. Carotenoid analysis of Cassava genotypes roots (Manihot Esculenta Crantz) cultivated in Southern Brazil using chemometric tools

    OpenAIRE

    Moresco, Rodolfo; Uarrota, Virgílio Gavicho; Pereira, Aline; Tomazzoli, M. M.; Nunes, Eduardo da Costa; Peruch, Luiz Augusto Martins; Costa, Christopher; Rocha, Miguel; Maraschin, Marcelo

    2015-01-01

    Manihot esculenta roots rich in -carotene are an important staple food for populations with risk of vitamin A deficiency. Cassava genotypes with high pro-vitamin A activity have been identified as a strategy to reduce the prevalence of deficiency of this vitamin, In this study, the metabolomics characterization focusing on the carotenoid composition of ten cassava genotypes cultivated in southern Brazil by UV-visible scanning spectrophotometry and reverse phase-high performance liquid chromat...

  15. The Research on Ecological Design-oriented Folk Food Products

    Directory of Open Access Journals (Sweden)

    Qi Zhou

    2014-04-01

    Full Text Available This study focuses on the development of ecological design-oriented method for folk food products in China. As special food form, folk foods, with features of rich content, flexibility, scientificity, interestingness, entertainment and randomness, play an important guiding role in physical, intellectual, moral and aesthetic development of children. Oriented by ecological design, with the purpose of protecting and inheriting folk foods products, this study presents the design and research of folk foods on the basis of the concept of ecological design. Based on the protection of intangible cultural heritage and combined with the development goal of contemporary China, it demonstrates the importance of folk foods systematically and explores the sustainable development of ecological design-oriented folk food product design. The research is of great significance to children’s future growth and to intangible culture protection and inheritance of folk foods.

  16. Food production and environmental hazards in Pakistan

    International Nuclear Information System (INIS)

    , fertilizers, agro-chemicals and farm machinery which no doubt have help in increasing agricultural production but have simultaneous exerted telling effect on the environment. The effect of these resources on environment and human health is briefly reviewed below. In addition to this forest and food related hazards one on environment and human health are also discussed. (author)

  17. Maillard reaction products in pet foods

    NARCIS (Netherlands)

    Rooijen, van C.

    2015-01-01

    Pet dogs and cats around the world are commonly fed processed commercial foods throughout their lives. Often heat treatments are used during the processing of these foods to improve nutrient digestibility, shelf life, and food safety. Processing is known to induce the Maillard reaction, in which a r

  18. Mandioca e Resíduos das Farinheiras na Alimentação de Ruminantes: pH, Concentração de N-NH3 e Eficiência Microbiana Cassava and Cassava By-products on Ruminants Feeding: pH, Ammonia Concentration and Microbial Efficiency

    Directory of Open Access Journals (Sweden)

    Lúcia Maria Zeoula

    2002-06-01

    Full Text Available O objetivo do presente trabalho foi avaliar a concentração de N-NH3, o pH do líquido ruminal e a eficiência de síntese microbiana de rações que continham diferentes fontes energéticas: milho (MI, milho + casca de mandioca desidratada (MC, raspa de mandioca (RM e farinha de varredura de mandioca (FV. Foram utilizados quatro novilhos da raça Holandesa (270 kg, portadores de cânulas ruminal e duodenal, distribuídos em um delineamento Quadrado Latino 4x4. A cinza insolúvel em ácido foi utilizada como indicador do fluxo duodenal e fecal. Não houve efeito das rações experimentais no pH ruminal. No entanto, menor concentração de N-NH3 foi observada para a ração com FV. O fluxo duodenal de matéria orgânica e nitrogênio e a composição química das bactérias ruminais não foram influenciados pelas rações experimentais. A maior eficiência microbiana aparente foi obtida para a ração com FV. Nas condições do presente experimento a FV, possivelmente apresentou uma melhor sincronização com a fonte protéica (farelo de soja, diminuindo a perda de nitrogênio na forma de N-NH3 e aumentando a eficiência microbiana.The objective of this paper was evaluate ammonia concentration, pH of ruminal liquid and microbial synthesis efficiency in diets with different energetic sources: corn (CO, corn/cassava hulls (CC, cassava root (CR and cassava by-product flour (CB. Four Holstein steers (270 kg were used, in a 4 X 4 Latin Square design. The marker utilized for determination of duodenal and fecal flow was the acid insoluble ash. There was not effect in the ruminal pH of the experimental diets, however smaller ammonia concentration was observed to the diet with CB. The organic matter and nitrogen flow to duodenum and chemical composition of ruminal bacteria were not influenced by experimental diets. The higher apparent microbial efficiency was obtained to CB diet. In the conditions of the present experiment the CB possibly presented

  19. Flexibility Study of a Liquid Food Production Process

    DEFF Research Database (Denmark)

    Cheng, Hongyuan; Friis, Alan

    Applying process engineering simulation method to model the processing of liquid food can provide a way to build a flexible food factory that can efficiently offer a wide range of tailored products in short delivery time. A milk production process, as an example, is simulated using a process...... engineering software to investigate the process operation conditions and flexibility. The established simulation method can be adapted to simulate similar liquid food production processes through suitable modifications....

  20. Marketing of Vietnamese food products in the Czech Republic

    OpenAIRE

    Do, Minh Hang

    2013-01-01

    This bachelor thesis deals with the topic of food promotion using marketing tools. The main objective of this thesis is to discover an optimum marketing strategy for food products which are produced in Vietnam for the Czech market. The thesis includes introduction of Vietnamese culture that affects marketing methods, some typical Vietnamese food products which have already had shares not only in the EU but globally, the use of these products in worldwide compared with current position of ...

  1. Consumer Perception of Typical Food Products in Europe

    OpenAIRE

    Giraud, Georges

    2002-01-01

    Formerly neglected, typical food products nowadays support a higher involvement of an increasing number of farmers as well as they seem to be in phase with consumers' expectations. Since directives 2081/92 and 2082/92 European Union had set up PDO and PGI labels as means of valorisation with benefits to typical food products. This paper aims firstly at considering typical food products with respect to consumer perception and secondly at pointing out some methodological results on consumer sur...

  2. Flexibility Study of a Liquid Food Production Process

    DEFF Research Database (Denmark)

    Cheng, Hongyuan; Friis, Alan

    2006-01-01

    Applying process engineering simulation method to model the processing of liquid food can provide a way to build a flexible food factory that can efficiently offer a wide range of tailored products in short delivery time. A milk production process, as an example, is simulated using a process...... engineering software to investigate the process operation conditions and flexibility. The established simulation method can be adapted to simulate similar liquid food production processes through suitable modifications....

  3. Product development in the European and overseas food industry

    OpenAIRE

    Balogh, Sandor

    2007-01-01

    In the present study various product development trends in the food industry are reviewed with the main focus on convenience, organic and functional foods. Also highlighted are differences between the U.S. and Europe in terms of consumer habits and food supply trends. Through exploring the reasons behind differences in the extent of product innovation, the author illustrates the different role convenience products have in the US and European markets. Also revealed is the relationship linking ...

  4. Evaluation of synergistic effect in vacuum pack, refrigeration and irradiated treatments of minimally processed cassava

    International Nuclear Information System (INIS)

    Cassava is cultivated almost all over the world and it is considered one of the most important nutritious sources of calories in the human diet. Cassava is a viable food against starvation in several poor areas of the world because it is an extremely resistant culture and may reach satisfactory economical yield. We utilized vacuum packed industrialized cassava irradiated with 0,1 kGy, 3kGy and 5kGy and stored under refrigeration for 1, 21, 30 and 50 days. Our objective was to analyse the synergistic effect of vacuum packing, irradiation and refrigeration on the preservation of minimally processed cassava. The samples were analyzed for pH, acidity, weight, humidity, texture and color. The irradiation did not affect the chemical characteristics of the cassava. Neither the pH nor the acidity, the most relevant variables to verify deterioration in cassava, presented significant alterations during the period of storage. Comparing the irradiated treatments, the dose of 1kGy and 3kGy affected the physic-chemical characteristics of the cassava the least during the period of storage and refrigeration for 50 days; the doses of 1kGy,3kGy and 5kGy scored the highest rates the sensorial analysis during the period of storage for 21 days. (author)

  5. Concurrent exposure to microbial products and food antigens triggers initiation of food allergy

    Directory of Open Access Journals (Sweden)

    Xiao Chen

    2009-01-01

    Full Text Available It is estimated that as much as 6-8% population suffers from food allergy or food antigen-related disorders. The prevalence keeps rising. So far we do not have identified remedy to treat food allergy. Avoidance of the offending food is the only effective method currently. Skewed T helper 2 polarization is one of the major feature in the pathogenesis of food allergy. However, the causative mechanism in the initiation of food allergy remains to be further understood. Research in food allergy has got giant advance in recent years. Several animal models have been established and used in food allergy study. One of the common features of these food allergy animal models is that most of them require using microbial products as adjuvant to sensitize animals. This review documents the recent advance in the mechanistic study on concurrent use of microbial products and food antigens to study food allergy. (Chen X, Yang PC. Concurrent exposure to microbial products and food antigens triggers initiation of food allergy.

  6. Genetically modified food - one of the ways of the functional food production?

    OpenAIRE

    Kamil Pícha

    2004-01-01

    In current time emerge the informations about using of genetic modification as a mean to gain a positive benefit of food, it means for production of functional food. The problem can be already the consumer's confidence that the concrete food will really have the promised effect. Its attitude can be further influenced also by the information on the package about use of GMO.

  7. Exergetic comparison of food waste valorization in industrial bread production

    NARCIS (Netherlands)

    Zisopoulos, F.K.; Moejes, S.N.; Rossier Miranda, F.J.; Goot, van der A.J.; Boom, R.M.

    2015-01-01

    This study compares the thermodynamic performance of three industrial bread production chains: one that generates food waste, one that avoids food waste generation, and one that reworks food waste to produce new bread. The chemical exergy flows were found to be much larger than the physical exergy c

  8. Relevance of microbial finished product testing in food safety management

    OpenAIRE

    Zwietering, Marcel H.; Jacxsens, Liesbeth; Membré, Jeanne Marie; Nauta, Maarten; Peterz, Mats

    2016-01-01

    Management of microbiological food safety is largely based on good design of processes, products and procedures. Finished product testing may be considered as a control measure at the end of the production process. However, testing gives only very limited information on the safety status of a food. If a hazardous organism is found it means something, but absence in a limited number of samples is no guarantee of safety of a whole production batch. Finished product testing is often too little a...

  9. Effort of Increasing Production of Livestock Feed out of Cassava Waste by Identifying the more Suitable Cellulotic Degrading Fungi

    OpenAIRE

    Yani Suryani; Poniah Andayaningsih; Iman Hernaman; Ulfanuri Fajri Muharromi

    2012-01-01

    In the bioethanol production process, as much as 90% of waste was produced. The availability of waste production is very important since waste can be processed to become livestock feed. The solid bioethanol waste contains cyanide (HCN) 5.8177 mg/kg, water 95,21%, ash 0,39%, protein 8,16%, crude fiber 5,45%, crude fat 2.06%, and carbohydrates 83,94%. Processing bioethanol solid waste into livestock feed can be done by utilizing the existing fungi on bioethanol solid waste. Crude fiber (cellulo...

  10. Exploring water and food security: the water footprint of domestic food production in the Gaza Strip

    Science.gov (United States)

    Recanati, Francesca; Castelletti, Andrea; Dotelli, Giovanni; Melià, Paco

    2016-04-01

    Water scarcity and food security are major issues in the Gaza Strip. This area is characterized by one of the highest densities in the world and it is affected by both severe scarcity of water resources and limited trading possibilities.Given this context, the enhancement of domestic food production is considered a fundamental strategy in achieving food security in the area. For this reason, rural people play a crucial role in implementing sustainable strategies for enhancing the domestic food production while preserving water resources. In order to investigate the effectiveness of existing agricultural scenarios in achieving food security in a sustainable manner, we propose a framework to assess food production systems in terms of their contribution to the nutritional and economic conditions of rural households and their impact on water resources. In particular, the latter has been carried out through the water footprint indicator proposed by the Water Footprint Network. The case study analyzed is a sample farm located in the Gaza Strip, whose food production is based on horticulture, animal husbandry and aquaculture. The study is articulated into two main parts: first, we compare alternative scenarios of vegetal and animal food production in terms of food supply, water consumption and economic income at the household scale; then, we extend the analysis to evaluate the potential contribution of domestic food production to the food security in the whole Gaza Strip, focusing on the nutritional dimension, and providing a preliminary assessment of the environmental and economic sustainability. In particular, we evaluate water appropriation for domestic food production and compare it with the availability of water resources in the region. The outcomes highlight that the domestic food production can potentially satisfy both a basic diet and economic income for rural household, but the related appropriation of freshwater results unsustainable with respect to the fresh

  11. Synergistic amylomaltase and branching enzyme catalysis to suppress cassava starch digestibility.

    Science.gov (United States)

    Sorndech, Waraporn; Meier, Sebastian; Jansson, Anita M; Sagnelli, Domenico; Hindsgaul, Ole; Tongta, Sunanta; Blennow, Andreas

    2015-11-01

    Starch provides our main dietary caloric intake and over-consumption of starch-containing foods results in escalating life-style disease including diabetes. By increasing the content of α-1,6 branch points in starch, digestibility by human amylolytic enzymes is expected to be retarded. Aiming at generating a soluble and slowly digestible starch by increasing the content and changing the relative positioning of the branch points in the starch molecules, we treated cassava starch with amylomaltase (AM) and branching enzyme (BE). We performed a detailed molecular analysis of the products including amylopectin chain length distribution, content of α-1,6 glucosidic linkages, absolute molecular weight distribution and digestibility. Step-by-step enzyme catalysis was the most efficient treatment, and it generated branch structures even more extreme than those of glycogen. All AM- and BE-treated samples showed increased resistance to degradation by porcine pancreatic α-amylase and glucoamylase as compared to cassava starch. The amylolytic products showed chain lengths and branching patterns similar to the products obtained from glycogen. Our data demonstrate that combinatorial enzyme catalysis provides a strategy to generate potential novel soluble α-glucan ingredients with low dietary digestibility assets. PMID:26256365

  12. Nuclear techniques in the improvement of the quality of cassava traditionally fermented in Indonesia

    International Nuclear Information System (INIS)

    Microflora of 25 samples of ''ragi tape'' (microbial starter using for the production of ''tape ketela'' - Indonesian traditional cassava fermented food) was studied and 161 microbial strains including 75 moulds, 47 yeasts and 39 bacteria were isolated from these samples. Two mould strains, which have the highest amylase ability and two yeast strains producing high ethanol were selected for improvement of their fermentative characteristics with the help of the gamma-radiation treatment. LD50 of two mould strains (RBM3 and RSM2) were determined as 97,5 krad and 182,5 krad respectively, whereas selected yeast strains (RCrgy2 and RBdgy2) had LD50 of 35 krad and 37 krad respectively. Using the appropriate LD50, mould strain RBM3 and yeast strain RCrgy2 were irradiated and as a result of this treatment 47 and 226 irradiation surviving mutants have been obtained respectively. Among the mould survivors, two mutants were very promising in amylase ability and the glucose production of these has been found to be increased 4 times when compared with the wild strain. However, only one of the yeast mutants showed a slight increase in the ethanol production than in the wild strain (about 55%). Further study is required to obtain stable mutants with a high ability to convert/assimilate the cassava starch. (author). 11 refs

  13. CONSUMER ACCEPTANCE OF FOOD BIOTECHNOLOGY: WILLINGNESS TO BUY GENETICALLY MODIFIED FOOD PRODUCTS

    OpenAIRE

    Hossain, Ferdaus; Onyango, Benjamin M.; Adelaja, Adesoji O.; Schilling, Brian J.; Hallman, William K.

    2002-01-01

    Biotechnology is often viewed as the defining technology for the future of food and agriculture with the potential to deliver a wide range of economic and health benefits. Public acceptance of genetically modified food products is a critical factor for this emerging technology. Using data from a national survey, this study examines public acceptance of food biotechnology by modeling consumers' willingness to buy genetically modified foods. Empirical results suggest that younger, white, male a...

  14. Reexamining Food Labels: A Proposal for Labeling Environmental Information on Food Products

    OpenAIRE

    Guagliardo, Mara

    2001-01-01

    Since at least 1938, Congress has been concerned with informing the public as consumers about the food products they purchase. During 1938, Congress passed the Food, Drug & Cosmetic Act which required that manufacturers of processed, packaged foods provide information on the labels including the name of the food, its ingredients, the net quantity, and the name and address of the manufacturer. In 1990, at the urging of the FDA, Congress added to this list of required information standard n...

  15. Consumer Response to Genetically Modified Food Products in Japan

    OpenAIRE

    McCluskey, Jill J.; Kristine M. Grimsrud; Ouchi, Hiromi; Wahl, Thomas I.

    2003-01-01

    In Japan, a large U.S. export market, there has been growing public opposition against genetically modified (GM) foods. Using a dichotomous choice contingent valuation method, findings show the discount needed for Japanese Seikyou consumers to purchase GM food products is positively affected (i.e., a greater discount is required) by higher levels of self-reported risk perceptions toward GM food, higher levels of concern about food safety and the environment, higher self-reported knowledge abo...

  16. Workable methods for risks control in the food chain production.

    OpenAIRE

    Lucilla Iacumin; Cristina Giusto; Marisa Manzano; Giuseppe Comi

    2008-01-01

    Several food pathologies due to new or already known micro-organisms occur all over the world every year. Food concerned are more and more frequently traditional typical, ethnical products coming from fast or slow food systems. Most of food-borne pathologies develop through neurological, gastrointestinal (watery, bloody or persistent diarrhoea) abdominal pain, sickness and vomiting. The causes of these epidemics, apart from the concerned pathogen, are linked to the contaminated first matter o...

  17. Climate Change, Agricultural Production and Food Security: Evidence from Yemen

    OpenAIRE

    Clemens Breisinger; Olivier Ecker; Perrihan Al-Riffai; Richard Robertson; Rainer Thiele

    2011-01-01

    This paper provides a model-based assessment of local and global climate change impacts for the case of Yemen, focusing on agricultural production, household incomes and food security. Global climate change is mainly transmitted through rising world food prices. Our simulation results suggest that climate change induced price increases for food will raise agricultural GDP while decreasing real household incomes and food security. Rural nonfarm households are hit hardest as they tend to be net...

  18. Maillard reaction products in pet foods

    OpenAIRE

    Rooijen, van, J.

    2015-01-01

    Pet dogs and cats around the world are commonly fed processed commercial foods throughout their lives. Often heat treatments are used during the processing of these foods to improve nutrient digestibility, shelf life, and food safety. Processing is known to induce the Maillard reaction, in which a reducing sugar binds to a free reactive amino group of an amino acid. In intact proteins, the ε-amino group of lysine is the most abundant free amino group. The reaction reduces the bioavail...

  19. Trade in Value Chain of Food Products

    OpenAIRE

    Zdenko Segetlija

    2008-01-01

    The paper sets out from the definition of the value chain upon which follows the analysis of the value chain structure ih the food sector. Special attention is paid to market forms in the food sector (competition, agreements, oligopolistic constellation and the like). After that, modern form of cooperation in the value chain are started (supply chain management - SCM, efficient consumer response – ECR, and other). In this context the role of wholesale and that of retail trade in the food prod...

  20. Contribution of traditional food products (Oil palm) to food security and income of rural communities in Southern Benin

    OpenAIRE

    Adetonah, Sounkoura; Coulibaly, O.; Ntandou-Bouzitou, G.; Padonou, S.; Koumassa, L.

    2013-01-01

    Traditional food systems in Sub-Saharan Africa are changing mainly because of globalized food market integration. There is a knowledge gap about the potential value of traditional foods and diets for health. A dynamics of imported new food products substituting to traditional foods rich in vitamins and micronutrients is reported in various studies. However there is opportunity to valorize traditional food products. In Benin a study has been undertaken on palm oil a traditional food product an...

  1. Effect of Cassava Flour Characteristics on Properties of Cassava-Wheat-Maize Composite Bread Types

    OpenAIRE

    Maria Eduardo; Ulf Svanberg; Jorge Oliveira; Lilia Ahrné

    2013-01-01

    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...

  2. Cassava, yam, sweet potato and ñampi starch: functional properties and possible applications in the food industry. Harinas y almidones de yuca, ñame, camote y ñampí: propiedades funcionales y posibles aplicaciones en la industria alimentaria.

    Directory of Open Access Journals (Sweden)

    Pedro Vargas Aguilar

    2013-03-01

    Full Text Available A technical review was conducted to related physical and chemical properties of flours and starches from cassava, yams, taro and sweet potato. Amyloseamylopectin content, viscosity, nutritional value and fiber, were studied to relate them with starch functional properties. A relationship was obtained between amylose-amylopectin, viscosity and fiber content with the digestibility of those starches and the glycemic index values. The use of fermentation to enhance the nutritional value of these starches is known. Starch fermentation allows the production of gluten-free bread and energy drinks as an option to diversify products. It was also observed the relationship between the starch viscosity and the fat absorption in fried foods.Se realizó una revisión de las características fisicoquímicas de las harinas y almidones de yuca, ñame, ñampí y camote, tales como el contenido de amilosa-amilopectina, la viscosidad, el valor nutricional y la fibra, con el fin de relacionarlas con sus propiedades funcionales y técnico-funcionales. Se obtuvo una relación entre el contenido de amilosa-amilopectina, viscosidad y contenido de fibra en la digestibilidad de estos almidones y los valores de índice glicémico. Se encontró que es posible introducir modificaciones por medio de la fermentación para mejorar el valor funcional de estos almidones. La fermentación permite elaborar pan sin gluten y bebidas energéticas como nuevas opciones de productos. También se encontró que existe una relación entre la viscosidad de los almidones y la disminución de absorción de la grasa en frituras.

  3. A New Method for the Determination of Cyanide Ions and Their Quantification in Some Senegalese Cassava Varieties

    OpenAIRE

    Younoussa Diallo; Momar Talla Gueye; Cheikh Ndiaye; Mama Sakho; Amadou Kane; Jean Paul Barthelemy; Georges Lognay

    2014-01-01

    Cassava (Manihot esculenta Crantz) is a starchy staple food that previous researches have showed to contain cyanogenic compounds, precursors of hydrocyanic acid, undoubtedly toxic for humans. With the aim to determine food security in cassava, this study developed a simple, fast and less expensive step for quantifying cyanide ions by using micro-diffusion with modified Conway cells. After an enzymatic degradation, the cyanide ions were quantified by electrochemical proc...

  4. Capacity Building on Food-Crop Farming to Improve Food Production and Food Security in Central Java, Indonesia

    Directory of Open Access Journals (Sweden)

    Waridin

    2013-03-01

    Full Text Available This paper describes the capacity of food-crop production for improving regional food security in Central Java, Indonesia. It is also identify crops which have high and prospective economic-values. The results of the study might help in formulating a proposed model to improve food crops production in supporting food security. The case study was conducted in districts which play the important roles on agriculture (rice production in Central Java, Indonesia. These are Klaten and Magelang districts. Data were collected from farmers and officers from agriculture-related institutions. The results show that Central Java Province has the capacity on food crop (rice production for securing food availability, distribution, and accessibility for people in the region. It has a moderate on food security for the products, and surplus of production have distributed to other regions within the country. However, other food crops still facing shortage of supply since lack of productions. It requires a commitment from government and stakeholders for improving capacity building on agricultural development.

  5. Isotope methods for the control of food products and beverages

    International Nuclear Information System (INIS)

    The measurement of the stable isotope contents provides useful information for the detection of many frauds in food products. Nuclear magnetic resonance (NMR) and isotopic ratio mass spectroscopy (IRMS) are the two main analytical techniques used for the determination of stable isotope contents in food products. These analytical techniques have been considerably improved in the last years offering wider possibilities of applications for food analysis. A review of the applications for the control of food products and beverages is presented. The need for new reference materials is discussed. (author)

  6. Energy and food production with a Systemic Approach"

    OpenAIRE

    Fassio, Franco; Barbero, Silvia

    2011-01-01

    we suggest a new innovativ approach to sustainable production of energy and food. We also offer concrete policies for addressing a range of problems and difficulties associated with our current production model

  7. Health impact of nanotechnologies in food production

    NARCIS (Netherlands)

    Bouwmeester, H.; Dekkers, S.; Noordam, M.Y.; Hagens, W.; Bulder, A.S.; Heer, de P.M.; Voorde, ten S.E.C.G.; Wijnhoven, S.; Sips, A.

    2007-01-01

    This report gives an overview and an advice for priority of scientific issues that need to be addressed in order to improve the process of risk assessment for nanoparticles in food and in order to gain insight in dossier requirements for nanoparticles in food.

  8. Furan in food including homemade and ready-to-eat food products

    DEFF Research Database (Denmark)

    Fromberg, Arvid; Granby, Kit; Mariotti Celis, M.;

    level a bit further, hence furan is relatively stable in food products. Of the food items surveyed relatively many sundried fruit and vegetable products like raisins, tomatoes, and dried bananas contained furan, for example a sample of raisins contained 83 ng/g and banana crisps 11ng/g furan...

  9. Predicting women purchase intention for green food products in Indonesia

    OpenAIRE

    Sudiyanti, Sudiyanti

    2009-01-01

    This study investigated the applicability of the Theory of Planned Behavior in predicting women consumers on their intention towards purchasing green food products among 406 participants. Using linear regression, five independent variables had been examined: attitude towards green food products, subjective norms, perceived behavioral control, and perceived difficulty in predicting purchase intention. The results reveal further evidence of consistency between Attitude, Subjectiv...

  10. Benefits of nitrogen for food, fibre and industrial production

    NARCIS (Netherlands)

    Stoumann Jensen, L.; Schjoerring, J.K.; Hoek, K.W. van der; Damgaard Poulsen, H.; Zevenbergen, J.F.; Pallière, C.; Lammel, J.; Brentrup, F.; Jongbloed, A.W.; Willems, J.; Grinsven, H. van

    2011-01-01

    Nature of the issue • Reactive nitrogen (N r ) has well-documented positive eff ects in agricultural and industrial production systems, human nutrition and food security. Limited N r supply was a key constraint to European food and industrial production, which has been overcome by Nr from the Haber–

  11. IMPACT OF INSTITUTIONAL CREDIT ON FOOD GRAIN PRODUCTION IN BANGLADESH

    OpenAIRE

    Mian, M.R.U.; M.F. Alam; M A Jabbar

    1998-01-01

    This study is aimed at developing a theoretically consistent methodology to measure the impact of institutional credit on food grain production in Bangladesh using time series data from various government and non-government sources. This paper has made use of a multi equation model consisting of a production function and a set of input demand function to determine the impact of credit on food gain production. Elasticities of production with respect to institutional credit were found to be pos...

  12. Density Equation of Cassava-Stalk Briquettes Under Moderate Die-Pressure

    Directory of Open Access Journals (Sweden)

    Patomsok Wilaipon

    2010-01-01

    Full Text Available Problem statement: Agricultural residues seem to be the most promising energy resources for developing countries. However, the majority of them have low energy density. One of the favorable technologies for enhancing that property is briquetting. For the case of Phitsanulok, a province in Northern Thailand, cassava is one of the most important crops. Therefore, a large amount of cassava stalk is left in the field after harvest. This study was aimed to investigate the quantity of cassava stalk in this province and to study cassava stalk briquette production. Approach: The potential energy from cassava stalk was calculated based on the productivity, residue-to-product ratio, residue returned to soil ratio and its heating value. Besides, the effects of moderate-range compression pressure, 70-110 bar, and the binder ratio, 10-20%, on briquette density were investigated. An empirical model was also developed and validated. Results: Base on the estimation, the quantity of usable cassava stalk in this area was approximately 18 kton year-1. The heating value of cassava stalk was found to be 16.39 MJ kg-1. Therefore, the total energy over 289 TJ year-1 can be obtained from this agricultural waste. According to the experiment, briquette density was in the range of 0.40-0.77 g cm-3. The coefficient of multiple determination for prediction of the proposed model was about 94.7%. Conclusion: It appeared that cassava stalk has high potential as energy source for this area. The density of cassava stalk briquette was increased with an increase in compaction pressure. Besides, it was found that the proposed model can be used for density prediction over the studied range.

  13. POTENTIAL HAZARDS DUE TO FOOD ADDITIVES IN ORAL HYGIENE PRODUCTS

    Directory of Open Access Journals (Sweden)

    Damla TUNCER-BUDANUR

    2016-04-01

    Full Text Available Food additives used to preserve flavor or to enhance the taste and appearance of foods are also available in oral hygiene products. The aim of this review is to provide information concerning food additives in oral hygiene products and their adverse effects. A great many of food additives in oral hygiene products are potential allergens and they may lead to allergic reactions such as urticaria, contact dermatitis, rhinitis, and angioedema. Dental practitioners, as well as health care providers, must be aware of the possibility of allergic reactions due to food additives in oral hygiene products. Proper dosage levels, delivery vehicles, frequency, potential benefits, and adverse effects of oral health products should be explained completely to the patients. There is a necessity to raise the awareness among dental professionals on this subject and to develop a data gathering system for possible adverse reactions.

  14. Effort of Increasing Production of Livestock Feed out of Cassava Waste by Identifying the more Suitable Cellulotic Degrading Fungi

    Directory of Open Access Journals (Sweden)

    Yani Suryani

    2012-09-01

    Full Text Available In the bioethanol production process, as much as 90% of waste was produced. The availability of waste production is very important since waste can be processed to become livestock feed. The solid bioethanol waste contains cyanide (HCN 5.8177 mg/kg, water 95,21%, ash 0,39%, protein 8,16%, crude fiber 5,45%, crude fat 2.06%, and carbohydrates 83,94%. Processing bioethanol solid waste into livestock feed can be done by utilizing the existing fungi on bioethanol solid waste. Crude fiber (cellulose and carbohydrates are a source of cellulolytic fungi. Cellulolytic fungi can degrade the role of organic materials contained in bioethanol solid waste, so that it can be made as a source of highly nutritious livestock feed. This study aims to determine the types of cellulolytic fungal isolates contained in bioethanol solid waste which is potentially processed to become livestock woof. Descriptive analysis was employed as a method of the study. Furthermore, Potato Dextrose Agar (PDA was used as a medium for culturing and isolating the fungus. Dilution series and pour plate method were employed to isolate the fungus. And, Moist Chamber method was employed to identify it. In addition, Carboxy Methyl Cellulose (CMC was used as medium to identify cellulolytic fungi. The process was carried out up to the level of genus based on macroscopic and microscopic characterization. 10 fungal isolates from the genus of Aspergillus sp 1, Aspergillus sp 2, Aspergillus sp 3, Aspergillus niger, Cladosporium sp, Mucor sp, Penicillium sp 1, Penicillium sp 2, Rhizopus sp and Trichoderma viride were yielded in this study. The results of examining cellulose enzyme activity revealed that 9 of 10 isolates of the fungus were capable of degrading cellulose. Isolates yielding the largest cellulose enzyme were Trichoderma viride, Penicillium sp 1, Cladosporium sp and Aspergillus niger.

  15. Análise energética de sistemas de produção de etanol de mandioca (Manihot esculenta Crantz Energetic analysis of the ethanol production systems of cassava (Manihot esculenta Crantz

    Directory of Open Access Journals (Sweden)

    Diones A. Salla

    2010-04-01

    Full Text Available Buscou-se, com este trabalho, analisar energeticamente o sistema de produção de etanol utilizando como fonte de carboidratos, a mandioca. As pesquisas de campo foram realizadas na região do Médio Paranapanema, Estado de São Paulo, no período de janeiro a dezembro de 2007. Avaliou-se o consumo energético referente às fases de produção e processamento industrial e se verificou que o custo energético total da produção agrícola correspondeu a 9.528,33 MJ ha-1, sendo que o item mais oneroso foi o de insumos (35,72%. Nas etapas industriais o consumo energético foi equivalente a 2.208,28 MJ t-1. As operações de hidrólise/sacarificação/tratamento do caldo representaram 56,72% do dispêndio energético total. A mandioca apresentou um custo energético de 1,54 MJ L-1 em relação ao etanol produzido nas principais operações agronômicas de produção e 11,76 MJ L-1 nas etapas de processamento industrial. A eficiência energética observada no cultivo e industrialização da mandioca foi de 1,76.This work aimed to analyze the energetic consumption of the etanol production system, using the cassava as carbohidrates source. The researches were carried out from the field in the mid region of Paranapanema river, Sao Paulo state, during the period January to December, 2007. The energy consumption referring to the phases of crop production and industrial processing were appraised. It was verified that the total energetic cost of the crop production corresponded to 9,528.33 MJ ha-1, and the most onerous item was the inputs (35.72%. In the industrial step, the energetic consumption was equivalent to 2,208.28 MJ t-1. The operations of hydrolysis/saccharification/ treatment of the juice represented 56.72% of the total energetic expenditure. The cassava crop presented an energetic cost of 1.54 MJ L-1 in relation to the etanol produced in the main agronomic operations crop production, and 11.76 MJ L-1 in the industrial processing. The energy

  16. Properties of Cassava Starch Modified by Amylomaltase from Corynebacterium glutamicum.

    Science.gov (United States)

    Suriyakul Na Ayudhaya, Pitcha; Pongsawasdi, Piamsook; Laohasongkram, Kalaya; Chaiwanichsiri, Saiwarun

    2016-06-01

    Amylomaltase (α-1,4-glucanotransferase, AM; EC 2.4.1.25) from Corynebacterium glutamicum expressed in Escherichia coli was used to prepare the enzyme-modified cassava starch for food application. About 5% to 15% (w/v) of cassava starch slurries were incubated with 1, 3, or 5 units of amylomaltase/g starch. Apparent amylose, amylopectin chain length distribution, thermal properties, freeze-thaw stability, thermo-reversibility, and gel strength of the obtained modified starches were measured. The apparent amylose content and retrogradation enthalpy were lower, whereas the retrogradation temperatures, freeze-thaw stability, and thermo-reversibility were higher than those of the native cassava starch. However, when amylomaltase content was increased to 20 units of amylomaltase/g starch and for 24 h, the modified starch showed an improvement in the thermo-reversibility property. When used in panna cotta, the gel strength of the sample using the 20 units/24 h modified cassava starch was similar to that of using gelatin. PMID:27105125

  17. Modified Dietary Fiber from Cassava Pulp and Assessment of Mercury Bioaccessibility and Intestinal Uptake Using an In Vitro Digestion/Caco-2 Model System.

    Science.gov (United States)

    Kachenpukdee, Natta; Santerre, Charles R; Ferruzzi, Mario G; Oonsivilai, Ratchadaporn

    2016-07-01

    The ability of modified dietary fiber (MDF) generated from cassava pulp to modulate the bioaccessibility and intestinal absorption of heavy metals may be helpful to mitigate health risk associated with select foods including select fish high in methyl mercury. Using a coupled in vitro digestion/Caco-2 human intestinal cell model, the reduction of fish mercury bioaccessibility and intestinal uptake by MDF was investiaged. MDF was prepared from cassava pulp, a byproduct of tapioca production. The highest yield (79.68%) of MDF was obtained by enzymatic digestion with 0.1% α-amylase (w/v), 0.1% amyloglucosidase (v/v) and 1% neutrase (v/v). MDF and fish tissue were subjected to in vitro digestion and results suggest that MDF may reduce mercury bioaccessibility from fish to 34% to 85% compared to control in a dose-dependent manner. Additionally, accumulation of mercury from digesta containing fish and MDF was only modestly impacted by the presence of MDF. In conclusion, MDF prepared from cassava pulp may be useful as an ingredient to reduce mercury bioavailability from food such as fish specifically by inhibiting mercury transfer to the bioaccessibile fraction during digestion. PMID:27220052

  18. SpicyTones- A food blog production

    OpenAIRE

    Pennanen, Eva

    2010-01-01

    This thesis is written to demonstrate the learning outcome of the author in creating a food blog project, named SpicyTones. The goals of the thesis are to create a successful food blog, to educate the society about Asian food and encourage them to cook at home. The objectives of the thesis are to obtain at least 50 followers, to keep the blog running for at least 3 months and to share out 12 themed recipes onto the blog. In this thesis, figures and tables are used in order to support the find...

  19. Application of controlled thermonuclear reactor fusion energy for food production

    International Nuclear Information System (INIS)

    Food and energy shortages in many parts of the world in the past two years raise an immediate need for the evaluation of energy input in food production. The present paper investigates systematically (1) the energy requirement for food production, and (2) the provision of controlled thermonuclear fusion energy for major energy intensive sectors of food manufacturing. Among all the items of energy input to the ''food industry,'' fertilizers, water for irrigation, food processing industries, such as beet sugar refinery and dough making and single cell protein manufacturing, have been chosen for study in detail. A controlled thermonuclear power reactor was used to provide electrical and thermal energy for all these processes. Conceptual design of the application of controlled thermonuclear power, water and air for methanol and ammonia synthesis and single cell protein production is presented. Economic analysis shows that these processes can be competitive. (auth)

  20. Avaliação da concentração de pectinase no processo de hidrólise-sacarificação do farelo de mandioca para obtenção de etanol Determination of the pectinase concentration in hydrolysis - saccharification process for ethanol production by cassava fibrous residue

    Directory of Open Access Journals (Sweden)

    M. LEONEL

    2000-08-01

    Full Text Available Neste trabalho objetivou-se avaliar a concentração de pectinase (Pectinex Ultra SP-L no processo de hidrólise-sacarificação do farelo de mandioca para produção de etanol. Foram avaliadas quatro concentrações da enzima pectinase com enzima complemetar as amilases e o tratamento com apenas as amilases. Realizou-se a caracterização do hidrolisado e resíduo fibroso resultantes do processo, e os resultados obtidos demonstraram que a concentração mínima de pectinase para um bom rendimento do processo foi 8Kg enzima/t fibras, com. 89,4% do amido hidrolisado. Quanto ao resíduo fibroso, este apresenta potencialidade de aproveitamento com base para produtos dietéticos ricos em fibras.This work was proposed to determine of the pectinase concentration in process of the ethanol production by cassava fibrous waste. The results indicated that minimal concentration of pectinase was 8Kg/t fibre and 89.4% starch was hydrolyzed in process. The treatment without pectinase 72.5% of starch was hydrolyzed. The final residues may be used as high-fiber food product.

  1. Characteristics of cassava starch fermentation wastewater based on structural degradation of starch granules

    OpenAIRE

    Juliane Mascarenhas Pereira; Ana Carolina Moura de Sena Aquino; Daiana Cardoso de Oliveira; Gabriela Rocha; Alícia de Francisco; Pedro Luiz Manique Barreto; Edna Regina Amante

    2016-01-01

    ABSTRACT: Sour cassava starch is a naturally modified starch produced by fermentation and sun drying, achieving the property of expansion upon baking. Sour cassava starch' bakery products can be prepared without the addition of yeast and it is gluten free. The fermentation process associated with this product has been well studied, but the wastewater, with high acidity and richness in other organic compounds derived from starch degradation, requires further investigation. In this study, the s...

  2. Consumer Protection Towards Local Food Production In Southeast Sulawesi Indonesia

    Directory of Open Access Journals (Sweden)

    Suriani BT. Tolo

    2015-08-01

    Full Text Available Abstract Consumers have rights which should not just be ignored by businesses such as the right to be a safety the right be informed the right to be heard as well as the right to a good environment and healthy. Kendari Regency as a local government has been manifested by issuing regulations and policies that support the development of local food production such as the Mayor of Kendari regulation No. 15 of 2010 and Mayor Kendari Decree No. 427 of 2012 regarding the Establishment of Community Care Local Food. It appears that the local government is trying to make this local food as an alternative food. The type of research used in this paper is a socio-legal research reviewing the local food production from the perspective of consumer protection. The outcomes of the research indicate that responsibility of food business operators in the implementation of local production is essentially an effort to assist the government in ensuring the realization of food safety system. Therefore there is a need for awareness of the laws and regulations for all parties involved towards local food production especially in Kendari Regency Southeast Sulawesi on the food production process.

  3. Cassava is not a goitrogen in mice

    International Nuclear Information System (INIS)

    To examine the effect of cassava on the thyroid function of mice, the authors fed fresh cassava root to mice and compared this diet with low iodine diet and Purina. Cassava provided a low iodine intake and increased urine thiocyanate excretion and serum thiocyanate levels. Mice on cassava lost weight. The thyroid glands of mice on cassava were not enlarged, even when normalized for body weight. The 4- and 24-hr thyroid uptakes of mice on cassava were similar to those of mice on low iodine diets. Protein-bound [125I]iodine at 24 hr was high in mice on either the cassava or low iodine diets. The thyroid iodide trap (T/M) was similar in mice on cassava and low iodine diets. When thiocyanate was added in vitro to the incubation medium, T/M was reduced in all groups of mice; under these conditions, thiocyanate caused a dose-related inhibition of T/M. The serum thyroxine (T4) and triiodothyronine (T3) concentrations of mice on cassava were reduced compared with mice on Purina diet. Thyroid T4 and T3 contents of mice on cassava were relatively low compared with mice on Purina diet. Hepatic T3 content and T4 5'-monodeiodination in liver homogenates were reduced in mice on cassava compared with other groups. The data show that cassava does not cause goiter in mice. The thiocyanate formed from ingestation of cassava is insufficient to inhibit thyroid iodide transport or organification of iodide. The cassava diet leads to rapid turnover of hormonal iodine because it is a low iodine diet. It also impairs 5'-monodeiodination of T4 which may be related to nutritional deficiency. These data in mice do not support the concept that cassava per se has goitrogenic action in man

  4. Responses of tropical root crops to climate change: implications for Pacific food security

    Science.gov (United States)

    Gleadow, R.; Webber, B.; Macness, N.; Lisson, S.; Nauluvula, P.; Hargraves, J.; Crimp, S. J.

    2013-12-01

    Cassava and taro are an important source of calories in many parts of the developing world and hold much promise for meeting the need for food security in equatorial regions. Communities in the Pacific Island countries reliant on agriculture-based livelihood systems have been identified as particularly at risk from climate change, due to likely increases in crop failure, new patterns of pests and diseases, lack of appropriate seed and plant material, loss of livestock and potential loss of arable land. Recent shortfalls in agricultural production resulting from changing export markets, commodity prices, climatic variation, and population growth and urbanisation, have contributed further to regional food insecurity concerns. Cassava and taro contain herbivore defense chemicals that are detrimental to human health (cyanogenic glucosides and calcium oxalate). Unprocessed cassava can cause acute cyanide intoxication, paralysis and even death, especially during droughts. A number of activities are already underway in the Pacific region to identify ways to ameliorate existing climate risk and enhance current agricultural production. Whilst these activities are important to ensure long-term agricultural sustainability, there remains a significant degree of uncertainty as to how effective these strategies may be in the face of a changing and increasingly variable future climate. We present our current understanding of the impact of climate change on key Pacific production systems - specifically those based on the staple root crops, taro and cassava. This includes (1) Our understanding of the responses of cassava and taro crops to existing environmental drivers (climate, soil and nutrient interactions); (2) The responses of cassava and taro crops to enhanced CO2 conditions; and (3) Efforts to model productivity responses (within the APSIM framework) and results for locations in the Pacific.

  5. Evaluating Labor Productivity in Food Retailing

    OpenAIRE

    Park, Timothy A.

    2007-01-01

    New store formats including competition from supercenters (driven by Wal-Mart), warehouse clubs, and mass merchandisers have emerged as a major threat to traditional grocery chains. A key issue in the food retailing sector is to understand how the earnings of employees respond to the evolution of new retail store formats and store organizational characteristics. The elasticity of complementarity for food retailers measures how changes in store size affect use of full-time and part-time employ...

  6. Cassava: The Drought, War and Famine Crop in a Changing World

    OpenAIRE

    Anna Burns; Roslyn Gleadow; Julie Cliff; Anabela Zacarias; Timothy Cavagnaro

    2010-01-01

    Cassava is the sixth most important crop, in terms of global annual production. Cassava is grown primarily for its starchy tuberous roots, which are an important staple for more than 800 million people, mostly in sub-Saharan Africa, but also in other parts of Africa, Asia, the Pacific and South America. Cassava is important for both small-scale farmers and larger-scale plantations due to its low requirement for nutrients, ability to tolerate dry conditions and easy low-cost propagation. It is...

  7. Ipomoviruses: Squash vein yellowing virus, Cucumber vein yellowing virus, Cassava brown streak virus, and Ugandan cassava brown streak virus

    Science.gov (United States)

    Ipomoviruses including Squash vein yellowing virus, Cucumber vein yellowing virus and Cassava brown streak virus are currently causing significant economic impact on crop production in several regions of the world. Only recently have results of detailed characterization of their whitefly transmissi...

  8. Application of thermophilic enzymes and water jet system to cassava pulp.

    Science.gov (United States)

    Chaikaew, Siriporn; Maeno, Yuka; Visessanguan, Wonnop; Ogura, Kota; Sugino, Gaku; Lee, Seung-Hwan; Ishikawa, Kazuhiko

    2012-12-01

    Co-production of fermentable sugars and nanofibrillated cellulose from cassava pulp was achieved by the combination of thermophilic enzymes (endoglucanase, β-glucosidase, and α-amylase) and a new atomization system (Star Burst System; SBS), which employs opposing water jets. The SBS represents a key technology for providing cellulose nanofibers and improving the enzymatic saccharification of cassava pulp. Depending on the enzymes used, the production of glucose from cassava pulp treated with the SBS was 1.2- to 2.5-fold higher than that from pulp not treated with the SBS. Nanofibrillated cellulose with the gel-like property in suspension was produced (yield was over 90%) by α-amylase treatment, which completely released trapped starch granules from the fibrous cell wall structure of cassava pulp pretreated with the SBS. The SBS provides an environmentally low-impact pretreatment system for processing biomass material into value-added products. PMID:23073093

  9. Your health!? Transforming health perception into food product characteristics in consumer-oriented product design

    OpenAIRE

    Sijtsema, S.J.

    2003-01-01

    Keywords: food perception, health, consumer orientation, product developmentFood is part of everyday life and few things have changed more drastically in the last century than the way food is produced, processed, distributed, marketed and consumed. Food companies want to be more successful in product development, therefore this needs to be consumer oriented.This thesis develops a conceptual framework that enables transforming consumers' health perception into product characteristics, using he...

  10. Food Security Through the Eyes of AVHRR: Changes and Variability of African Food Production

    Science.gov (United States)

    Vrieling, A.; de Beurs, K. M.; Brown, M. E.

    2008-12-01

    Food security is defined by FAO as a situation that exists when all people, at all times, have physical, social and economic access to sufficient, safe and nutritious food that meets their dietary needs and food preferences for an active and healthy life. Despite globalization and food trade, access to food remains a major problem for an important part of Africa's population. As a contribution to the food security analysis we identify at a coarse scale where trends and high interannual variability of food production occur within Africa. We use the 8-km resolution AVHRR NDVI 15-day composites of the GIMMS group (1981-2006). Two methods were applied to extract phenology indicators from the dataset. The indicators are start of season, length of season, time of maximum NDVI, maximum NDVI, and cumulated NDVI over the season. To focus the analysis on food production we spatially aggregate the annual indicators at sub-national level using a general crop mask. Persistent changes during the 26-year period were assessed using trend analysis on the yearly aggregated indicators. These trends may indicate changes in production, and consequent potential increases of food insecurity. We evaluate then where strong interannual variability of phenology indicators occurs. This relates to regular shortages of food availability. For Africa, field information on phenology or accurate time series of production figures at the sub-national scale are scarce. Validating the outcome of the AVHRR analysis is consequently difficult. We propose to use crop-specific national FAOSTAT yield statistics. For this purpose, we aggregate phenology outputs per country using specific masks for the major staple food crops. Although data quality and scale issues influence results, for several countries and crops significant positive correlations between indicators and crop production exist. We conclude that AVHRR-derived phenology information can provide useful inputs to food security analysis.

  11. DOES INDUSTRIAL CONCENTRATION RAISE PRODUCTIVITY IN FOOD INDUSTRIES?

    OpenAIRE

    Gopinath, Munisamy; Pick, Daniel H.; Li, Yonghai

    2002-01-01

    This manuscript investigates the productivity-industrial concentration relationship in U.S. food industries. We identify a critical level of industrial concentration beyond which its relationship with productivity growth becomes negative. The welfare effects of an increase in concentration - productivity growth and deadweight loss- are computed. Welfare loss from increasing concentration is substantially offset by gains from productivity growth.

  12. The Effect of Food-Related Lifestyle on the Choices of Consumers of Five Food Products

    OpenAIRE

    Uimonen, Sirpa

    2011-01-01

    The purpose of this study was to find out whether food-related lifestyle guides and explains product evaluations, specifically, consumer perceptions and choice evaluations of five different food product categories: lettuce, mincemeat, savoury sauce, goat cheese, and pudding. The opinions of consumers who shop in neighbourhood stores were considered most valuable. This study applies means-end chain (MEC) theory, according to which products are seen as means by which consumers attain meaningful...

  13. Definition of Food Safety Criteria for Bacteria Food-Borne Pathogens in Ready to Eat products

    OpenAIRE

    Bovo, Federica

    2015-01-01

    The aims of this research study is to explore the opportunity to set up Performance Objectives (POs) parameters for specific risks in RTE products to propose for food industries and food authorities. In fact, even if microbiological criteria for Salmonella and Listeria monocytogenes Ready-to-Eat (RTE) products are included in the European Regulation, these parameters are not risk based and no microbiological criteria for Bacillus cereus in RTE products is present. For these reasons the be...

  14. Alternaria in Food: Ecophysiology, Mycotoxin Production and Toxicology

    OpenAIRE

    Lee, Hyang Burm; Patriarca, Andrea; Magan, Naresh

    2015-01-01

    Alternaria species are common saprophytes or pathogens of a wide range of plants pre- and post-harvest. This review considers the relative importance of Alternaria species, their ecology, competitiveness, production of mycotoxins and the prevalence of the predominant mycotoxins in different food products. The available toxicity data on these toxins and the potential future impacts of Alternaria species and their toxicity in food products pre- and post-harvest are discussed. The growth of Alte...

  15. A Comparative Study of Some Properties of Cassava and Tree Cassava Starch Films

    Science.gov (United States)

    Belibi, P. C.; Daou, T. J.; Ndjaka, J. M. B.; Nsom, B.; Michelin, L.; Durand, B.

    Cassava and tree cassava starch films plasticized with glycerol were produced by casting method. Different glycerol contents (30, 35, 40 and 45 wt. % on starch dry basis) were used and the resulting films were fully characterized. Their water barrier and mechanical properties were compared. While increasing glycerol concentration, moisture content, water solubility, water vapour permeability, tensile strength, percent elongation at break and Young's modulus decreased for both cassava and tree cassava films. Tree cassava films presented better values of water vapour permeability, water solubility and percent elongation at break compared to those of cassava films, regardless of the glycerol content.

  16. Supporting Food Production and Food Access through Local Public Procurement Schemes: Lessons from Brazil

    OpenAIRE

    Darana Souza; Danuta Chmielewska

    2010-01-01

    Approaches that combine giving vulnerable segments of the population access to food with support to smallholder farmers for food production can offer significant benefits in tackling poverty and hunger. Public procurement can play an important role in these approaches, ensuring supplies for food aid schemes and market opportunities for farmers who otherwise would face great difficulties in establishing advantageous commercial relations. The benefits of such approaches can be very substantial ...

  17. United States Food and Drug Administration Product Label Changes

    OpenAIRE

    Kircik, Leon; Sung, Julie C.; Stein-Gold, Linda; Goldenberg, Gary

    2016-01-01

    Once a drug has been approved by the United States Food and Drug Administration and is on the market, the Food and Drug Administration communicates new safety information through product label changes. Most of these label changes occur after a spontaneous report to either the drug manufacturing companies or the Food and Drug Administration MedWatch program. As a result, 400 to 500 label changes occur every year. Actinic keratosis treatments exemplify the commonality of label changes throughou...

  18. PRODUCTIVITY GROWTH AND INPUT MIX CHANGES IN FOOD PROCESSING

    OpenAIRE

    Adelaja, Adesoji O.

    1992-01-01

    To examine productivity growth in New Jersey's food-processing sector, this study conducts a joint analysis of total and partial factor productivity indexes. Results indicate growing material intensity, declining labor and capital intensities, and relatively slow material productivity growth. However, due to the high cost share of material inputs, material productivity growth contributed more to total factor productivity growth than did growth in the productivity of any other input. In fact, ...

  19. FOOD: an interactive code to calculate internal radiation doses from contaminated food products

    International Nuclear Information System (INIS)

    An interactive code, FOOD, has been written in BASIC for the UNIVAC 1108 to facilitate calculation of internal radiation doses to man from radionuclides in food products. In the dose model, vegetation may be contaminated by either air or irrigation water containing radionuclides. The model considers two mechanisms for radionuclide contamination of vegetation: direct deposition on leaves and uptake from soil through the root system. The user may select up to 14 food categories with corresponding consumption rates, growing periods and either irrigation rates or atmospheric deposition rates. These foods include various kinds of produce, grains and animal products. At present, doses may be calculated for the skin, total body and five internal organs from 190 radionuclides. Dose summaries can be displayed at the local terminal. Further details on percent contribution to dose by nuclide and by food type are available from an auxiliary high-speed printer. This output also includes estimated radionuclide concentrations in soil, plants and animal products

  20. Understanding the performance of food production in sub-Saharan Africa and its implications for food security

    OpenAIRE

    Demeke, Mulat; DI MARCANTONIO Federica; MORALES OPAZO CRISTIAN PABLO

    2012-01-01

    The performance of the food production sector in Sub-Saharan Africa (SSA) is critical for a number of reasons. Domestic production is the principal avenue to ensuring access to affordable food in poor countries with limited capacity to import food. The multiplier effect of sustainable food production on the economy is considerable as it has direct linkage with other activities such as transportation, marketing, tourism and local trade. In countries where the growth of food production outpa...

  1. Insect disinfestation of food and agricultural products by irradiation

    International Nuclear Information System (INIS)

    Insect infestation is a major cause of post-harvest food loss. Use of chemical pesticides is one of the main methods of controlling storage losses caused by insects. Decades of research conducted worldwide on radiation disinfestation of food and agricultural products have shown that this method could be an alternative to the chemical treatment of foods. The advantages of irradiation processing include no undesirable residues in the foods, no resistance developed by the insects and no significant changes in the physicochemical properties or the nutritive value of the treated products. This volume contains the proceedings of the final Research Co-ordination Meeting on insect disinfestation of food and agricultural products by irradiation, held in May 1987. The individual contributions are indexed separately. Refs, figs and tabs

  2. METHODS FOR FISH SPECIES IDENTIFICATION IN FOOD PRODUCTS

    Directory of Open Access Journals (Sweden)

    Ľubica Mrázová

    2010-07-01

    Full Text Available The need for identification of fishery products in food is currently ongoing issue for both consumers and producers of food. Consumer interest is driven in one the healthy diet, which prefers fish products, as an indispensable ingredient food and on the other hand, is a potential allergen causing health problems in humans allergic to fish protein. Allergy is a phenomenon that significantly affects human health, as well as overall life expectancy of an individual. The large number of fish species are known to trigger allergic reactions directly food intake or inhalation of fumes only, depending on the sensitivity orgamizmu. Large quantity of fish allergens are proteins from the stock protein to enzymes. Methods used for species identifications of fish in food products are PCR sequencing, multiplex PCR, PCR-RFLP, PCR-SSCP, RAPD, real-time PCR. doi:10.5219/25

  3. Food Production and Processing Considerations of Allergenic Food Ingredients: A Review

    Directory of Open Access Journals (Sweden)

    Pedro A. Alvarez

    2012-01-01

    Full Text Available Although most consumers show no adverse symptoms to food allergens, health consequences for sensitized individuals can be very serious. As a result, the Codex General Standard for the Labelling of Prepackaged Foods has specified a series of allergenic ingredients/substances requiring mandatory declaration when present in processed prepackaged food products. Countries adhering to international standards are required to observe this minimum of eight substances, but additional priority allergens are included in the list in some countries. Enforcement agencies have traditionally focused their effort on surveillance of prepackaged goods, but there is a growing need to apply a bottom-up approach to allergen risk management in food manufacturing starting from primary food processing operations in order to minimize the possibility of allergen contamination in finished products. The present paper aims to review food production considerations that impact allergen risk management, and it is directed mainly to food manufacturers and policy makers. Furthermore, a series of food ingredients and the allergenic fractions identified from them, as well as the current methodology used for detection of these allergenic foods, is provided.

  4. Identification of amino acid residues of the coat protein of Sri Lankan cassava mosaic virus affecting symptom production and viral titer in Nicotiana benthamiana.

    Science.gov (United States)

    Kelkar, Vaishali; Kushawaha, Akhilesh Kumar; Dasgupta, Indranil

    2016-06-01

    Sri Lankan cassava mosaic virus (SLCMV) is bipartite begomovirus infecting cassava in India and Sri Lanka. Interestingly, the DNA-A component of the SLCMV alone is able to infect Nicotiana benthamiana causing symptoms of upward leaf rolling and stunting. One of the differences between monopartite and bipartite begomoviruses is the requirement of Coat Protein (CP) for infectivity; CP being essential for the former, but dispensable in the latter. This investigation was aimed to determine the importance of CP in the infectivity of the bipartite SLCMV, behaving as a monopartite virus in N. benthamiana. We tested CP-null mutants, single amino acid replacement mutants and double, triple and quadruple combinations of the above in SLCMV DNA-A, for infectivity, symptom development and viral DNA accumulation in N. benthamiana. While CP-null mutants were non-infectious, a majority of the single amino acid replacement mutants and their combinations retained infectivity, some with attenuated symptoms and reduced viral titers. Some of the combined mutations restored the attenuated symptoms to wild type levels. Some of the mutations were predicted to cause changes in the secondary structure of the CP, which roughly correlated with the attenuation of symptoms and the reduction in viral titers. PMID:26948262

  5. Molecular diversity of lactic acid bacteria from cassava sour starch (Colombia).

    Science.gov (United States)

    Omar, N B; Ampe, F; Raimbault, M; Guyot, J P; Tailliez, P

    2000-06-01

    Lactic acid bacteria and more particularly lactobacilli and Leuconostoc, are widely found in a wide variety of traditional fermented foods of tropical countries, made with cereals, tubers, meat or fish. These products represent a source of bacterial diversity that cannot be accurately analysed using classical phenotypic and biochemical tests. In the present work, the identification and the molecular diversity of lactic acid bacteria isolated from cassava sour starch fermentation were assessed by using a combination of complementary molecular methods: Randomly Amplified Polymorphic DNA fingerprinting (RAPD), plasmid profiling, hybridization using rRNA phylogenetic probes and partial 16S rDNA sequencing. The results revealed a large diversity of bacterial species (Lb. manihotivorans, Lb. plantarum, Lb. casei, Lb. hilgardii, Lb. buchneri, Lb. fermentum, Ln. mesenteroides and Pediococcus sp.). However, the most frequently isolated species were Lb. plantarum and Lb. manihotivorans. The RAPD analysis revealed a large molecular diversity between Lb. manihotivorans or Lb. plantarum strains. These results, observed on a rather limited number of samples, reveal that significant bacterial diversity is generated in traditional cassava sour starch fermentations. We propose that the presence of the amylolytic Lb. manihotivorans strains could have a role in sour starch processing. PMID:10930082

  6. Food Production, Management, and Services. Fast Foods. Teacher Edition. Second Edition.

    Science.gov (United States)

    Gibson, LeRoy

    These instructional materials are designed for a course in food production, management, and services for fast foods. The following introductory information is included: use of this publication; competency profile; instructional/task analysis; related academic and workplace skills list; tools, materials, and equipment list; 15 references; and a…

  7. Informal Food Production in the Enlarged European Union

    Science.gov (United States)

    Alber, Jens; Kohler, Ulrich

    2008-01-01

    How widespread is the production of food in old and new member states of the European Union and what is the social meaning or logic of such activities? We show that growing food is (a) more widespread in former communist countries than in traditional market economies and (b) is predominantly a hobby or recreational activity in affluent countries,…

  8. Chapter 14. Radionuclides in vegetal production and food processing

    International Nuclear Information System (INIS)

    This is a chapter of textbook of radioecology for university students. In this chapter authors deal with problems connected with using of radionuclides in vegetal production and food processing. Chapter consist of next parts: (1) Influence of radiation on foods; (2) Radiation sterilisation in health service

  9. Phenolipids as antioxidants in omega-3 enriched food products

    DEFF Research Database (Denmark)

    Sørensen, Ann-Dorit Moltke; Aleman, M.; Durand, E.;

    Foods containing omega-3 PUFA are highly susceptible to oxidation. This causes formation of undesirable flavors and loss of health-beneficial fatty acids. To protect these food products, antioxidant addition may be a solution. Lately, extensive work has been performed on phenolipids and their eff...

  10. Characterization of starch and other components from African crops and quality evaluation of derived products

    International Nuclear Information System (INIS)

    Research was carried out on African staple foods on characterization of components of cereals and tubers, and quality evaluation of foods manufactured from composite flours. Cereal starch, alimentary fiber and minerals from cassava were investigated. Starch was isolated under conditions of minimum damage from seeds of three sorghum and two fonio cultivars, and its physico-chemical properties were compared with commercial wheat starch. Fiber, ash and mineral content of samples of genetically improved varieties of cassava from Ghana were determined to understand the role of factors that influence texture of cooked products. Bread and pasta were produced from either triticale alone or in combination with different amounts of cassava flour, and by varying the amount of wheat flour. The organoleptic quality of the raw materials and final products were determined. (author). 15 refs, 10 tabs

  11. Food and value motivation: Linking consumer affinities to different types of food products.

    Science.gov (United States)

    de Boer, Joop; Schösler, Hanna

    2016-08-01

    This study uses the consumer affinity concept to examine the multiple motives that may shape consumers' relationships with food. The concept was applied in a study on four broad product types in the Netherlands, which cover a wide range of the market and may each appeal to consumers with different affinities towards foods. These product types may be denoted as 'conventional', 'efficient', 'gourmet' and 'pure'. A comparative analysis, based on Higgins' Regulatory Focus Theory, was performed to examine whether food-related value motivations could explain different consumer affinities for these product types. The affinities of consumers were measured by means of a non-verbal, visual presentation of four samples of food products in a nationwide survey (n = 742) among consumers who were all involved in food purchasing and/or cooking. The affinities found could be predicted fairly well from a number of self-descriptions relating to food and eating, which expressed different combinations of type of value motivation and involvement with food. The analysis demonstrated the contrasting role of high and low involvement as well as the potential complementarity of promotion- and prevention-focused value motivation. It is suggested that knowledge of the relationships between product types, consumer affinities and value motivation can help improve the effectiveness of interventions that seek to promote healthy and sustainable diets in developed countries. PMID:27046434

  12. Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch

    OpenAIRE

    Maria Janete Angeloni Marcon; Gisele Cristina Netto Vieira; Karina Nunes de Simas; Karina Santos; Manoela Alano Vieira; Renata Dias de Mello Castanho Amboni; Edna Regina Amante

    2007-01-01

    The aim of this work was to study the effect of improved fermentation on sour cassava starch, aiming to reduce its fermentation time and to enhance its expansion capacity as well as its viscoamylographic properties and its sensorial acceptability. Results showed that the improved process of cassava starch production did not harm starch expansion, physicochemical properties or sensorial acceptability; it also produced starches with different viscoamylographic properties, which compared favoura...

  13. Physiological Investigation and Transcriptome Analysis of Polyethylene Glycol (PEG)-Induced Dehydration Stress in Cassava

    OpenAIRE

    Lili Fu; Zehong Ding; Bingying Han; Wei Hu; Yajun Li; Jiaming Zhang

    2016-01-01

    Cassava is an important tropical and sub-tropical root crop that is adapted to drought environment. However, severe drought stress significantly influences biomass accumulation and starchy root production. The mechanism underlying drought-tolerance remains obscure in cassava. In this study, changes of physiological characters and gene transcriptome profiles were investigated under dehydration stress simulated by polyethylene glycol (PEG) treatments. Five traits, including peroxidase (POD) act...

  14. Profitability and Value Addition in Cassava Processing in Buton District of Southeast Sulawesi Province, Indonesia

    OpenAIRE

    Haji Saediman; Asmiati Amini; Rosmawaty Basiru; La Ode Nafiu

    2015-01-01

    This study was carried out to examine profitability of and value addition from cassava processing into kaopi based on the type of graters being used. A two-stage random sampling technique was employed to obtain primary data from 53 respondents selected for this study. Data were analyzed using cost and return analysis, R/C ratio, Break Even Point, and production structure. The study revealed that cassava processing into kaopi is profitable and a significant value adding process, but the level ...

  15. Furan in food including homemade and ready-to-eat food products

    DEFF Research Database (Denmark)

    Fromberg, Arvid; Granby, Kit; Mariotti Celis, M.;

    and reheating of meals. In addition the occurrence of furan in some commercially dried and browned food products were determined. Several recipes of European homemade food were prepared but in most cases fortunately furan was not found. I few exceptions were e.g. apple pie (133 ng/g furan in the rasp....... Furthermore one sample of breakfast cereals contained 387 ng/g furan while the others were below 87 ng/g (n=11). The Maillard browning reactions of carbohydrate rich foods are responsible for furan formation in heat treated foods as breakfast cereals, toasted bread, cookies and crisps/snacks. When preparing...

  16. Decadal Variations in NDVI and Food Production in India

    Data.gov (United States)

    National Aeronautics and Space Administration — In this study we use long-term satellite, climate, and crop observations to document the spatial distribution of the recent stagnation in food grain production...

  17. Medical foods: products for the management of chronic diseases.

    Science.gov (United States)

    Morgan, Sarah L; Baggott, Joseph E

    2006-11-01

    Medical foods are a specific category of therapeutic agents created under the Orphan Drug Act of 1988, which separated medical foods from drugs for regulatory purposes. Products in this category share the requirements that they are intended for the nutritional management of a specific disease, are used under the guidance of a physician, and contain ingredients that are generally recognized as safe (GRAS). An example of medical foods are formulations intended to manage patients with inborn errors in amino acid metabolism. Newer medical foods are designed to manage hyperhomocysteinemia, pancreatic exocrine insufficiency, inflammatory conditions, cancer cachexia, and other diseases. PMID:17131945

  18. ESTIMATING TRUCK RATES FOR REFRIGERATED FOOD PRODUCTS

    OpenAIRE

    Ward, J. B.; Farris, Donald E.

    1990-01-01

    Food companies and analysts often need transportation rate data to explore market opportunities. In some cases, it may not be practical or necessary to obtain actual rates for all routes under consideration. This study provides analysis of truck rate patterns and alternative rate-estimating equations. The original objective was to provide shipping cost estimates for a national beef-marketing model involving 30 regions of the United States. The data set is 254 rates for refrigerated shipments ...

  19. ASPECTS OF PRODUCTION OF FUNCTIONAL EMULSION FOODS

    OpenAIRE

    Tereshchuk, L.; Starovoitova, K.

    2013-01-01

    Criteria for evaluation of functional properties of emulsion foods are formulated. Balanced fat bases of emulsion sauces are simulated by using liquid vegetable oils of various fatty acid groups: oleic, linoleic, and linolenic. The optimum ratio of the components of an antioxidant-emulsifying complex is established. The efficiency of the antioxidant-emulsifying complex (АEC) for the emulsion sauce technology is experimentally confirmed with the help of sea-buckthorn or red palm oils and lecit...

  20. Price strategies for sustainable food products

    NARCIS (Netherlands)

    Ingenbleek, P.T.M.

    2015-01-01

    Purpose – Sustainable products often suffer a competitive disadvantage compared with mainstream products because they must cover ecological and social costs that their competitors leave to future generations. The purpose of this paper is to identify price strategies for sustainable products that min

  1. Effect of Food Regulation on the Spanish Food Processing Industry: A Dynamic Productivity Analysis

    OpenAIRE

    Magdalena Kapelko; Alfons Oude Lansink; Stefanou, Spiro E.

    2015-01-01

    This article develops the decomposition of the dynamic Luenberger productivity growth indicator into dynamic technical change, dynamic technical inefficiency change and dynamic scale inefficiency change in the dynamic directional distance function context using Data Envelopment Analysis. These results are used to investigate for the Spanish food processing industry the extent to which dynamic productivity growth and its components are affected by the introduction of the General Food Law in 20...

  2. The structure of a food product assortment modulates the effect of providing choice on food intake.

    Science.gov (United States)

    Parizel, Odile; Sulmont-Rossé, Claire; Fromentin, Gilles; Delarue, Julien; Labouré, Hélène; Benamouzig, Robert; Marsset-Baglieri, Agnès

    2016-09-01

    Several authors showed that providing choice may increase food liking and food intake. However, the impact of choice may be modulated by assortment's characteristics, such as the number of alternatives or their dissimilarity. The present study compared the impact of choice on food liking and intake under the two following conditions: (1) when choosing a product to consume from among similar products versus dissimilar products; and (2) when choosing a product to consume from among pleasant products versus unpleasant products. Two experiments were carried out using the same design: the "apple puree" experiment (n = 80), where the volunteers choose from among similar products (apple purees varying in texture) and the "dessert" experiment (n = 80), where the volunteers choose from among dissimilar products (fruit dessert, dairy dessert, custard, pudding). During the first session, participants rated their liking for 12 products (apples purees or desserts). Then the participants were divided into a "pleasant" group (n = 40) in which volunteers were assigned three pleasant products, and an "unpleasant" group (n = 40) in which volunteers were assigned three unpleasant products. Finally, all of the volunteers participated in a choice session - volunteers were presented with their three assigned products and asked to choose one of the products, and a no-choice session - volunteers were served with one product that was randomly selected from among their three assigned products. Providing choice led to an increase in food liking in both experiments and an increase in food intake only for the desserts, namely only when the volunteers chose the product to consume from among "not too similar" alternatives. No effect of assortment's pleasantness was observed. PMID:26606886

  3. Global Synthesis of Drought Effects on Food Legume Production

    OpenAIRE

    Stefani Daryanto; Lixin Wang; Pierre-André Jacinthe

    2015-01-01

    Food legume crops play important roles in conservation farming systems and contribute to food security in the developing world. However, in many regions of the world, their production has been adversely affected by drought. Although water scarcity is a severe abiotic constraint of legume crops productivity, it remains unclear how the effects of drought co-vary with legume species, soil texture, agroclimatic region, and drought timing. To address these uncertainties, we collected literature da...

  4. Attitudes towards genetically modified animals in food production

    OpenAIRE

    Frewer, Lynn J.; Coles, David; Houdebine, Louis; Gijs A. Kleter

    2014-01-01

    Purpose – Food products developed using genetically modified (GM) animals may soon be introduced in Europe and beyond. Their successful commercialisation depends on consumer acceptance, and so it is timely to review the existing literature in this respect. The paper aims to discuss these issues. Design/methodology/approach – A systematic review identified 42 English language peer reviewed papers assessing public opinion of GM animals associated with food production. Thematic analysis...

  5. The significance and possibility of functional food production

    OpenAIRE

    Dimitrijević-Branković Suzana I.; Baras Josip K.; Bojović Jaroslav

    2002-01-01

    Abundant knowledge of the significance of food quality for all human living functions as well as growing human population and the occurrence of world "hidden hunger", directed food producers toward new production processes of and new product development that must satisfy the specific needs of different categories of consumers. The differences are reflected in sex age, religious affiliation, activity, health, social status etc. "Organic", "natural, minimal processing, functional (and often cal...

  6. Decadal Variations in NDVI and Food Production in India

    OpenAIRE

    Nemani, Ramakrishna R.; Srivastava, Ashok N.; Prasad S. Thenkabail; Sangram Ganguly; K. Krishna Kumar; Hirofumi Hashimoto; Arindam Samanta; Cristina Milesi; Ranga B. Myneni

    2010-01-01

    In this study we use long-term satellite, climate, and crop observations to document the spatial distribution of the recent stagnation in food grain production affecting the water-limited tropics (WLT), a region where 1.5 billion people live and depend on local agriculture that is constrained by chronic water shortages. Overall, our analysis shows that the recent stagnation in food production is corroborated by satellite data. The growth rate in annually integrated vegetation greenness, a mea...

  7. Consumers’ preferences for private and national brand food products

    OpenAIRE

    Steyn, Hendrik Stefanus; Wyma, Louise; Van der Merwe, Daleen; Bosman, Magdalena J C; Erasmus, Alet C; Strydom, Herman; Steyn, Faans

    2012-01-01

    Consumers' choice of private brands reflects distinct differences in terms of product categories, and indications are that demographic and psychographic factors are also influential in terms of the sales of private vs. national brand foods. This study investigated the relationship between selected demographic and psychographic variables and consumers' brand preferences for selected food products in a South African context. A mall intercept, interviewer-administered questionnaire was used to c...

  8. Private labels for premium products: The example of organic food

    OpenAIRE

    Jonas, Astrid; Roosen, Jutta

    2004-01-01

    This paper inquires into the tendency of German food retailers to market organic products as private-label products (PLs). After a review of the literature, we present preliminary results of a survey of retailers and processors. 62.5 % of the interviewed processors produce organic PL. Retailers sell organic PLs, because they care about food safety, retail as a brand and health, hoping to reach new customers. Requests for entry fees, investment grants and equipment allowances are less importan...

  9. EFFECTIVENESS OF ALTERNATIVE EXPORT PROMOTION STRATEGIES FOR BRANDED FOOD PRODUCTS

    OpenAIRE

    Brenes, Jose R.; Henderson, Dennis R.; Sheldon, Ian M.

    1992-01-01

    This study examines the impact on export sales of various promotional strategies for branded food products in foreign markets. It is an empirical analysis using data obtained from organizations that administer the High Value Export Incentive Program (HVEIP) for branded food products, part of USDA's Targeted Export Assistance (TEA) program and its successor, the Marketing Assistance Program (MAP). To respect the proprietary nature of the data, the identity of individual firms and brand names h...

  10. EVALUATING THE POTENTIAL FOR LOCAL FOOD PRODUCTS IN HISPANIC MARKETS

    OpenAIRE

    Martinez, Samuel Cardona; Patterson, Paul M.

    2004-01-01

    Evaluations on the effectiveness of state and origin branding programs remain relatively scant and generally have not focused on specific target populations, including the fastest growing group-Hispanic consumers. This study evaluates the effectiveness of the Arizona Grown brand and the nascent Mexico Selected Quality brand in differentiating and promoting food products in Hispanic markets. It was found that Hispanic consumers tend to view these food product brands as nearly identical in perc...

  11. Control of Listeria monocytogenes in food production plants

    Directory of Open Access Journals (Sweden)

    Dimitrijević Mirjana

    2008-01-01

    Full Text Available L. monocytogenes has been established in different plants for the production of food, including dairy plants, abattoirs, plants for the processing of fish, as well as those for the production of ready-to-eat (RTE food and this fact is being considered as the primary mechanism of food contamination with this bacteria. There is also the factor of numerous and diverse contaminated production equipment, because it has certain parts that are inaccessible for the necessary cleaning and disinfection. The temperature, position, as well as the material of the work surface are also linked to the contamination of plants with this bacteria. Investigations carried out so far have helped toward the better understanding of the manner and time of contamination of food items in the course of the production process, but there are still unresolved problems, including most certainly the biggest one - the adherence of bacteria and the creation of a biofilm, when the bacteria is in that condition more resistant to so-called stress factors which are usually used in the food industry for the purpose of decontamination of the surfaces with which foods come into contact. The control of L. monocytogenes in food production plants is possible primarily by using an integrated programme, compatible with the systems Hazard Analysis Critical Control Point (HACCP and Good Hygiene Practice (GHP, necessary in the production of food that is safe for the consumer. Essentially, the control measures that can contribute to reducing the incidence of findings of L.monocytogenes in the finished product, as well as the reducing of the level of contamination with this bacteria are linked, on the one hand, with hygiene procedures in the production process, and, on the other, with the applied technological procedures.

  12. Effect of gamma radiation in the conservation of minimally processed cassava-parsley (Arracacia xanthorrhiza Bancroft) packed under vacuous;Efeito da radiacao gama na conservacao da mandioquinha-salsa (Arracacia xanthorrhiza Bancroft) minimamente processada e embalada a vacuo

    Energy Technology Data Exchange (ETDEWEB)

    Iemma, Juliana

    2001-07-01

    In the third millennium, when the main words are globalization, world net of computers, genetic code and efficiency, deep transformations have been incorporated to human behavior. Among such transformations it may be pointed out, matching with the objectives of this study, the modem consumer's profile. The consumers have quickly become more and more conscious and demanding regarding to the quality of the available products in the market. In that sense, the consumer's concern about the natural and healthy appearance, as well as the preservation of the nutritious content of the foods, have been a constant sign of alert for producers and suppliers. Besides, the timeless for domestic preparation of foods have imposed the use of minimally processed as an incontestable reality. A barrier for the production of minimally processed foods is imposed by the degree of perishability of certain products, such as the cassava-parsley. This vegetable is a source of energy, calcium, phosphorus and niacin, and important in the alimentary diet of children, seniors and convalescents. Post harvest treatments try to turn foods less perishable and also conserve as much as possible their original appearance. Among these post harvest treatments for food conservation it may be stood out the irradiation, which is the focus of this study. The objective of this study was to examine the viability of including the cassava parsley in the list of the minimally processed foods. Fresh cassavas were minimally processed and packed under vacuous. Samples were divided for three treatments: control and irradiation with the doses 2.0 and 4.0 kGy. After irradiation the samples were stored under refrigeration temperature (8 deg C) during 28 days. Physical-chemical and microbiological analyzes were carried out at each 7 days of the period of storage, and sensorial analysis were carried out in the 1st, 7th and 14th days of storage. The experimental design was in factorial scheme with two factors

  13. Solid Substrate Fermentation of Cassava Peel for Poultry Feed Ingredient

    OpenAIRE

    Stephanie; Purwadaria T

    2013-01-01

    Cassava peel which is not used during cassava starch extraction is one of potential resources for animal feed. However, cassava peel has low level protein content, high level crude fiber, and high level of toxic cyanogenic compound. These problems limit the utilization of cassava peel as feed. Solid substrate fermentation using mold may be a solution process to increase its nutritional value and decrease toxic level of cassava peel. In this paper, matters that related with cassava peel fermen...

  14. Workable methods for risks control in the food chain production.

    Directory of Open Access Journals (Sweden)

    Lucilla Iacumin

    2008-04-01

    Full Text Available Several food pathologies due to new or already known micro-organisms occur all over the world every year. Food concerned are more and more frequently traditional typical, ethnical products coming from fast or slow food systems. Most of food-borne pathologies develop through neurological, gastrointestinal (watery, bloody or persistent diarrhoea abdominal pain, sickness and vomiting. The causes of these epidemics, apart from the concerned pathogen, are linked to the contaminated first matter or to contaminations occurred during food processing and consequently due to the lack of employment of the most fundamental sanitary measures and to non-control of the critical points of the HACCP (Hazard Analysis Critical Control Point systems. The pre-requirements to promote food health consist of the implementation of good agriculture husbandry and production practices, the use of HACCP systems, the training of the workers employed in the different productive rows and in the adoption of identification and traceability systems. The EU implemented the so-called hygiene pack, that is a list of rules imposing food control in each processing, marketing and consumption phase, from husbandry or cropping to consumer’s table, to promote health in food (circulating all over Europe.

  15. Energy Analysis of the Danish Food Production System: Food-EROI and Fossil Fuel Dependency

    DEFF Research Database (Denmark)

    Markussen, Mads Ville; Østergård, Hanne

    2013-01-01

    Modern food production depends on limited natural resources for providing energy and fertilisers. We assess the fossil fuel dependency for the Danish food production system by means of Food Energy Returned on fossil Energy Invested (Food-EROI) and by the use of energy intensive nutrients from....... Furthermore, nutrients in commercial fertiliser and imported feed account for 84%, 90% and 90% of total supply of N, P and K, respectively. We conclude that the system is unsustainable because it is embedded in a highly fossil fuel dependent system based on a non-circular flow of nutrients. As energy and thus...... imported livestock feed and commercial fertilisers. The analysis shows that the system requires 221 PJ of fossil energy per year and that for each joule of fossil energy invested in farming, processing and transportation, 0.25 J of food energy is produced; 0.28 when crediting for produced bioenergy...

  16. Safeguarding food and food products from radiological contamination through gammametric analysis

    International Nuclear Information System (INIS)

    This study aims to demonstrate gammametric analysis in safeguarding food and food products from radioactive contamination caused by a nuclear accident. Different food and food products submitted for analysis from March 2011 to September 2011 were analyzed for Cesium-137, Cesium 134, and Iodine-131 radioactivity levels using a high purity Germanium (HPGe) detector gamma spectrometer system. Radioactivity levels of the said samples were found to be less than 1-4 Bq/Kg for both Cs-137 and Cs-134, and less than 0.2 - 2 Bq/Kg for I-131, and were found to below the Codex Alimentarius Commission Guideline Levels for Radionuclides in Foods Following Accidental Nuclear Contamination for Use in International Trade limits of 1,000 Bq/Kg for the sum of Cs-137 and Cs-134 in feeding stuffs, and that of 100 Bq/Kg for the sum of all isotopes of iodine notably I-131 in feeding stuff. (author)

  17. Transcriptome response of cassava leaves under natural shade.

    Science.gov (United States)

    Ding, Zehong; Zhang, Yang; Xiao, Yi; Liu, Fangfang; Wang, Minghui; Zhu, Xinguang; Liu, Peng; Sun, Qi; Wang, Wenquan; Peng, Ming; Brutnell, Tom; Li, Pinghua

    2016-01-01

    Cassava is an important staple crop in tropical and sub-tropical areas. As a common farming practice, cassava is usually cultivated intercropping with other crops and subjected to various degrees of shading, which causes reduced productivity. Herein, a comparative transcriptomic analysis was performed on a series of developmental cassava leaves under both full sunlight and natural shade conditions. Gene expression profiles of these two conditions exhibited similar developmental transitions, e.g. genes related to cell wall and basic cellular metabolism were highly expressed in immature leaves, genes involved in lipid metabolism and tetrapyrrole synthesis were highly expressed during the transition stages, and genes related to photosynthesis and carbohydrates metabolism were highly expressed in mature leaves. Compared with the control, shade significantly induced the expression of genes involved in light reaction of photosynthesis, light signaling and DNA synthesis/chromatin structure; however, the genes related to anthocyanins biosynthesis, heat shock, calvin cycle, glycolysis, TCA cycle, mitochondrial electron transport, and starch and sucrose metabolisms were dramatically depressed. Moreover, the shade also influenced the expression of hormone-related genes and transcriptional factors. The findings would improve our understanding of molecular mechanisms of shade response, and shed light on pathways associated with shade-avoidance syndrome for cassava improvement. PMID:27539510

  18. Exploitation of Food Industry Waste for High-Value Products.

    Science.gov (United States)

    Ravindran, Rajeev; Jaiswal, Amit K

    2016-01-01

    A growing global population leads to an increasing demand for food production and the processing industry associated with it and consequently the generation of large amounts of food waste. This problem is intensified due to slow progress in the development of effective waste management strategies and measures for the proper treatment and disposal of waste. Food waste is a reservoir of complex carbohydrates, proteins, lipids, and nutraceuticals and can form the raw materials for commercially important metabolites. The current legislation on food waste treatment prioritises the prevention of waste generation and least emphasises disposal. Recent valorisation studies for food supply chain waste opens avenues to the production of biofuels, enzymes, bioactive compounds, biodegradable plastics, and nanoparticles among many other molecules. PMID:26645658

  19. Cloning of a peroxidase gene from cassava with potential as a molecular marker for resistance to bacterial blight

    Directory of Open Access Journals (Sweden)

    Pereira Luiz Filipe

    2003-01-01

    Full Text Available Cassava bacterial blight (CBB, caused by Xanthomonas axonopodis pv. manihotis, is considered one of the most important bacterial diseases of cassava (Manihot esculenta Crantz. In order to characterize the cassava genes involved in resistance to this disease, a genomic clone of a cationic peroxidase gene, MEPX1, was isolated by PCR from cassava cultivar MCOL 22. The DNA sequence of MEPX1 showed high homology with other plant peroxidase genes and contained a large intron typical of peroxidase genes. The predicted translation product showed a heme-ligand motif, also a characteristic of peroxidases, as well as phosphorylation, myristoylation and glycosylation sites. The amino acid sequence had 75 % homology with two Arabidopsis thaliana peroxidases. A Southern blot of 17 cassava cultivars, probed with MEPX1, showed multiple hybridization bands. Polymorphisms between cultivars generally reflected geographic origin, but there was also an association with resistance to CBB, indicating that MEPX1 could be a potentially useful marker for this trait.

  20. METHODS FOR FISH SPECIES IDENTIFICATION IN FOOD PRODUCTS

    OpenAIRE

    Ľubica Mrázová; Matúš Ondrejka; Ľubomír Belej; Jozef Čapla; Jozef Golian; Radoslav Židek; Lenka Maršálková; Pavol Bajzík

    2010-01-01

    The need for identification of fishery products in food is currently ongoing issue for both consumers and producers of food. Consumer interest is driven in one the healthy diet, which prefers fish products, as an indispensable ingredient food and on the other hand, is a potential allergen causing health problems in humans allergic to fish protein. Allergy is a phenomenon that significantly affects human health, as well as overall life expectancy of an individual. The large...

  1. Traditional and regional food products in Poland and European Union – legislation and food safety

    Directory of Open Access Journals (Sweden)

    Mirosław M. Michalski

    2011-09-01

    Full Text Available The paper aims at presenting the present state of law and food safety regarding traditional/regional foods. The production has to be carried out hygienically assuring food safety to the products. Legal regulations connected with production and protection of the traditional foods arecontained in Council Regulations (EC No 509/2006 and No 510/2006. The mentioned above decrees create marking and requirement for three groups of food products: Traditional Specialities Guaranteed (TSG, Protected Designation of Origin (PDO and Protected of Geographical Indication (PGI. Manufacturers must produce this type of foodstuff according to general hygienic rules. In order to protect the consumer, they should be subject to inspection based on Commission Regulation (EC No 882/2004. Foodstuff should be subject to ensure that operators comply with the product specification before marketing. Verification of compliance with the specifications of any agricultural product and foodstuff produced within the EC shall be ensured by one or more competent verification organisation/body or/and authorities certification bodies operating as a product certification body after accreditation in accordance with European standard EN 45011 (2000. Foodstuffs should not contain microorganisms or their toxins or metabolites in quantities that present an unacceptable risk for human health. Foodstuff producers are obligated to fulfil microbiological requirements. Products should be monitored according to the national plan of monitoring, in range of residues of pesticides, heavy metals, dioxin or inhibitory substances and also controlled on permitted additives. The promotion of our traditional and regional foods is carried out by several organisations which are active in Poland, i.e. Polish Chamber of Regional and Local Products and Centre for Studies of Natural and Traditional Food (at University of Warmia and Mazury in Olsztyn.  

  2. The effect of chemical treatments on the pH & microbial flora of cassava residues during storage

    OpenAIRE

    Thaísa Anders Carvalho Souza; Manoel Soares Júnior; Maria Raquel Hidalgo Campos; Thaynara Stella Carvalho Souza; Lívia Cunha Bandeira

    2013-01-01

    Cassava starch factories produce residues that can be commercialized as food ingredients. The objective of this study was to evaluate the microbiological safety of cassava peel and bagasse during storage, with and without chemical treatment. The bagasse was acidified with lactic acid, and the peel was immersed in a sodium hypochlorite solution. The microbiological analyses were carried out for 72 h after harvest. All of the samples showed the absence of pathogenic microorganisms, and the acid...

  3. CONTRIBUTIONS OF MICROFINANCE INSTITUTIONS TO ECONOMIC EFFICIENCY OF CASSAVA FARMERS IN ABIA STATE, NIGERIA

    Directory of Open Access Journals (Sweden)

    Kingsley Chukwuemeka OBIKE

    2014-10-01

    Full Text Available The study examined contributions of microfinance institutions to economic efficiency of cassava farmers in Abia state, Nigeria. A multistage random sampling technique was adopted in collecting cross sectional data on a sample size of 240 respondents (120 MFI beneficiaries and 120 non beneficiaries. Primary Data was collected by administering questionnaire on cassava farmers. The result showed that economic efficiency of MFI beneficiaries was influenced by wage rate, price of fertilizer and adjusted Y (output, while wage rate, price of fertilizer and price of cassava cutting s are variables that influenced economic efficiency of non beneficiaries. The t – test analysis confirmed that MFI beneficiaries had higher economic efficiency advantage compared with non beneficiaries. It is recommended that government agricultural policy should take positive steps to reduce interest rate to encourage MFI efforts in providing the necessary platform to encourage higher efficiency in cassava production in Abia state, Nigeria.

  4. Application of pure strains to standardize the acidification process and the amylolytic activity in cassava fermentation

    International Nuclear Information System (INIS)

    The report describes some aspects of the optimization of the traditional fermentation of cassava and potential role of the acidification process in the development of microflora at the different stages of the fermentation. It was shown that the inoculation of the cassava fermenting pulp by pure cultures of lactic acid bacteria such as Lactobacillus cellobiosus and L. plantarum had resulted in sufficient acceleration of the fermentation process and the desired condition of the fermented end-product could reach in 7-24 hours instead of 72 hours (natural fermentation). The effects similar to these were obtained in the experiments on inoculation of cassava with the fermented mass (or with drained liquor) from the previous bath. The optimal condition for the exhibition of the amylolytic activity in fresh cassava was: pH 6,0 at 40 deg. C, out of this range the activity falls down sharply. (author). 22 figs, 3 tabs

  5. Cobalt-60 irradiation facility and none-food products

    International Nuclear Information System (INIS)

    Analysis has been done on possibility to expand the R and D programme of radiation technology on the commercial Cobalt-60 facility of the Hanoi Irradiation Centre. The irradiator was given by the IAEA through the project VIE/8/004 Food Irradiation, but a number of none-food products may be tested at this facility. The study shows that in Vietnam, a tropical country, insect and mould control is important for preservation of raw materials for light industry and pharmacy. Although the conveyor system is not fit for low density medical product, it is still advantageous to be used for sterilization of carrier of nitrogen fixing preparation. A modification was proposed to make a high dose-rate irradiation to develop polymer crosslinking. Conclusion is made that for efficient use of the 'food irradiation ' facility, wide spreading none-food products processing is not only possible, but also necessary. (author). 9 refs, 1 fig

  6. A Dynamic General Equilibrium Model of Food and Energy Crop

    OpenAIRE

    Aerwadee Premashthira; Lyon, Kenneth S.

    2012-01-01

    This essay develops a dynamic general equilibrium model of an energy crop. The model can guide policy to resolve the ‘food or fuel’ dilemma. Data from Thailand were employed in calibrating the model, with cassava as the energy crop. The stationary state solution gave the set of optimal consumption, production, and allocation of resources in the economy. An approximation of optimal policy function and optimal time paths was derived by using the linear approximation method and the Runke-Kutta r...

  7. Measuring acceptance of new food product concepts

    DEFF Research Database (Denmark)

    Grunert, Klaus G; Perrea, Toula; Kügler, Jens

    and convenience, or without cognitive mediation (see figure). Using examples of new pork-based product concepts and data from four countries (Denmark, Germany, Netherlands, UK), we elaborate on the role of these two routes towards new product acceptance. We propose that the increased role of storytelling...

  8. New product, familiar taste: Effects of slogans on cognitive and affective responses to an unknown food product among food neophobics and neophilics

    NARCIS (Netherlands)

    Fenko, A.; Leufkens, Jean-Marie; Hoof, van J.J.

    2015-01-01

    Food neophobia is considered a potential barrier for the introduction of new food products. This study investigated how advertising slogans could influence cognitive and affective responses to a new product in food neophobics and food neophilics. An unknown dairy product was used to examine the effe

  9. Chemical composition and in vitro gas production of silage from guinea grass, cassava peel and cashew apple waste at different periods of ensilage.

    Science.gov (United States)

    Dele, P A; Jolaosho, A O; Arigbede, O M; Ojo, V O A; Amole, T A; Okukenu, O A; Akinyemi, B T

    2013-12-01

    A study was carried out to determine the quality of silage produced from guinea grass, cassava peel and cashew apple waste at different ensiling periods. The materials were mixed into nine different proportions and ensiled for 30, 60 and 90 days making twenty-seven (27) treatments with each replicated three times. At the expiration of ensiling duration, the jars were opened, the contents were mixed, oven-dried and the proximate composition and fibre fractions were determined. The results showed that there were significant (p 0.05) different from 100% CAW. The NDF varied (p < 0.05) from 44.21 in 75% CAP+25% CAW silage to 60.31 in 100% GG. The reduction in the CP and NDF of the silage is still within the range required for growth and maintenance in ruminant animals. PMID:24506052

  10. Silage of residue from the extraction of cassava starch in diets from lactating holstein cows

    Directory of Open Access Journals (Sweden)

    Maximiliane Alavarse Zambom

    2015-06-01

    Full Text Available The objective of evaluating the intake and digestibility of nutrients, milk production, production efficiency and composition, and blood parameters of Holstein cows fed silage of the residue from the extraction of cassava starch (SRECS, replacing 0%, 25%, 50%, 75%, or 100% of the corn feed. Cows with average production of 35 kg of milk a day were assigned in a 5x5 Latin square design, and for the 21 days trial period, they were housed in stalls and fed individually to control the dietary food, stool samples were performed to estimate the digestibility of nutrients. Milking were held twice a day, measuring the production and analysis of milk composition in each experimental period. Blood collections were performed at the end of each period to evaluate the metabolic condition of the cows. The data were analyzed using variance analysis and polynomial regression. The replacement of corn by SRECS did not affect the intake of dry matter (DM or total carbohydrates (TC. There was a linear decrease in the intake of ether extract (EE, and a linear increase in the intake of neutral (NDF and acid detergent fiber (ADF, indicating a quadratic regression with the intake of crude protein (CP. The use SRECS presented growing effect digestibility of the ADF, showing a positive linear effect. The total digestible nutrients (TDN did not differ between the diets and had an average of 66.03%. There was a trend of reduction (10% in the production, with consequent increase in delight in the concentration of its components. There was no change in the measured metabolites. The use of silage of the residue from the extraction of cassava starch to replace the ground corn on feed, negatively affects the nutrient intake without changing the efficiency of milk production, milk composition, in the same way as blood parameters of lactating cows.

  11. Benefits and risks associated with genetically modified food products

    Directory of Open Access Journals (Sweden)

    Marta Kramkowska

    2013-09-01

    Full Text Available Scientists employing methods of genetic engineering have developed a new group of living organisms, termed ‘modified organisms’, which found application in, among others, medicine, the pharmaceutical industry and food distribution. The introduction of transgenic products to the food market resulted in them becoming a controversial topic, with their proponents and contestants. The presented study aims to systematize objective data on the potential benefits and risks resulting from the consumption of transgenic food. Genetic modifications of plants and animals are justified by the potential for improvement of the food situation worldwide, an increase in yield crops, an increase in the nutritional value of food, and the development of pharmaceutical preparations of proven clinical significance. In the opinions of critics, however, transgenic food may unfavourably affect the health of consumers. Therefore, particular attention was devoted to the short- and long-lasting undesirable effects, such as alimentary allergies, synthesis of toxic agents or resistance to antibiotics. Examples arguing for the justified character of genetic modifications and cases proving that their use can be dangerous are innumerable. In view of the presented facts, however, complex studies are indispensable which, in a reliable way, evaluate effects linked to the consumption of food produced with the application of genetic engineering techniques. Whether one backs up or negates transgenic products, the choice between traditional and non-conventional food remains to be decided exclusively by the consumers.

  12. Benefits and risks associated with genetically modified food products.

    Science.gov (United States)

    Kramkowska, Marta; Grzelak, Teresa; Czyżewska, Krystyna

    2013-01-01

    Scientists employing methods of genetic engineering have developed a new group of living organisms, termed 'modified organisms', which found application in, among others, medicine, the pharmaceutical industry and food distribution. The introduction of transgenic products to the food market resulted in them becoming a controversial topic, with their proponents and contestants. The presented study aims to systematize objective data on the potential benefits and risks resulting from the consumption of transgenic food. Genetic modifications of plants and animals are justified by the potential for improvement of the food situation worldwide, an increase in yield crops, an increase in the nutritional value of food, and the development of pharmaceutical preparations of proven clinical significance. In the opinions of critics, however, transgenic food may unfavourably affect the health of consumers. Therefore, particular attention was devoted to the short- and long-lasting undesirable effects, such as alimentary allergies, synthesis of toxic agents or resistance to antibiotics. Examples arguing for the justified character of genetic modifications and cases proving that their use can be dangerous are innumerable. In view of the presented facts, however, complex studies are indispensable which, in a reliable way, evaluate effects linked to the consumption of food produced with the application of genetic engineering techniques. Whether one backs up or negates transgenic products, the choice between traditional and non-conventional food remains to be decided exclusively by the consumers. PMID:24069841

  13. Enhancing The Food Product Drying with Air Dehumidified by Zeolite

    OpenAIRE

    M. Djaeni; D. Anggoro; G.W. Santoso; D. Agustina; N. Asiah; Hii, C.L.

    2014-01-01

    The demand of powdered food products such as soups, sauces, dried yeasts and herbal medicine is increasing for consumer convenience. Mostly, these products have been produced with drying process either, direct sunlight, conventional, or modern dryer. The direct sunlight dryer depends on the daily weather both in the product quality and process continuity. Meanwhile, conventional dryer results high energy consumption as well as low product quality due to the introduction of hot air. In additio...

  14. Cassava leaves in combination with sera onggok and rice bran as supplements in buffaloes ration

    International Nuclear Information System (INIS)

    Two experiments have been undertaken to evaluate the utilization of cassava leaves in combination with sera onggok or rice bran as supplements in buffalo ration under traditional village condition. In experiment 1, 16 buffaloes were divided in four groups, each receiving a different ration ranging from mixed forage alone to mixed forage supplemented with a combination of cassava leaves and sera onggok or rice bran. Changes in dry metter consumption, daily weight gain, feed convertion ratio and incom over feed cost were assesed. Experiments 2 covered an in vitro study on the changes in rumen fermentation as affected by different rations. The results of experiment 1 indicated the lack of differences in dry matter consumption. However, the daily weight gain, feed convertion ratio and income over feed cost (IOFC) higher in animal receiving mixed forage suplement with cassava leaves in combination with either sera onggok or rice bran as compared to those of animal receiving mixed forage or mixed forage supplemented with cassava leaves. Experiment 2 revealed that amonia concentration and volatile fatty acid production were able to support a higher microbil activity supplemented with cassava leaves in combination with either sera onggok or rice bran as compared to those receiving the other two rations. In conclusion it is obvious that cassava leaves in combination with either sera onggok or rice bran used as supplements could promote a better production in animal in the villages. (author). 7 refs, 1 fig, 5 tabs

  15. From food-production to energy supply

    Energy Technology Data Exchange (ETDEWEB)

    Dettwiler, M.

    1993-12-31

    According to BIROSTO Company (near Basel), both economical and environmental aspects must be taken into account when planting, maintaining and using biomass. As only short circuit is economical in agriculture, the first Swiss unit of combined heat/power production from biomass has been set up as a cooperative company (GEVO), and products manufactured with natural raw material are recyclable in GEVO type units. (TEC). 1 fig.

  16. Direct farm, production base, traceability and food safety in China

    Institute of Scientific and Technical Information of China (English)

    DING Ji-ping; HUANG Ji-kun; JIA Xiang-ping; BAI Jun-fei; Steve Boucher; Michael Carter

    2015-01-01

    With the rapid growth of China’s economy, rising demand for safety food has been accompanied by frequent food safety scandals. Given that China’s farming is dominated by milions of smal-scale farms, ensuring food safety is a major chalenge facing the public and private sectors. The direct farm (DF) program, initiated in 2008, represents one of the government’s major initiatives to modernize the distribution of fresh fruit and vegetables (FFV) and improve food safety. Under the DF program, participating national and international retailers are expected to establish more direct procurement relationships with farm communities. While it is often claimed that greater participation by retailers in the production and post-harvest processing implied the DF program wil lead to improved quality, safety and traceability, systematic evidence remains elu-sive as existing studies are largely narrative, based on case studies, or theoretical inference. Little empirical evidence is available for a broader evaluation of the DF program. This paper aims to ifl this gap by assessing the overal performance of a single retailer’s DF experience with respect to the procurement and food safety of FFV. We use data from a survey of production managers of 35 DF production bases (PBs) spread across 11 provinces, 3 cities and 1 autonomous region in China. The results show a mixture of opportunities and chalenges. On one hand, the DF program improves production practices and distribution channels of FFV produced on its PBs, thus facilitating the move of China’s food system towards improved food safety compliance. On the other hand, signiifcant heterogeneity in the traceability of food and the ability of DF to meet higher safety standards is evident both across major product categories and across household-operatedvs. ifrm-operated PBs. The paper concludes with policy implications.

  17. Causes and trends of water scarcity in food production

    Science.gov (United States)

    Porkka, Miina; Gerten, Dieter; Schaphoff, Sibyll; Siebert, Stefan; Kummu, Matti

    2016-01-01

    The insufficiency of water resources to meet the needs of food production is a pressing issue that is likely to increase in importance in the future. Improved understanding of historical developments can provide a basis for addressing future challenges. In this study we analyse how hydroclimatic variation, cropland expansion and evolving agricultural practices have influenced the potential for food self-sufficiency within the last century. We consider a food production unit (FPU) to have experienced green-blue water (GBW) scarcity if local renewable green (in soils) and blue water resources (in rivers, lakes, reservoirs, aquifers) were not sufficient for producing a reference food supply of 3000 kcal with 20% animal products for all inhabitants. The number of people living in FPUs affected by GBW scarcity has gone up from 360 million in 1905 (21% of world population at the time) to 2.2 billion (34%) in 2005. During this time, GBW scarcity has spread to large areas and become more frequent in regions where it occurs. Meanwhile, cropland expansion has increased green water availability for agriculture around the world, and advancements in agronomic practices have decreased water requirements of producing food. These efforts have improved food production potential and thus eased GBW scarcity considerably but also made possible the rapid population growth of the last century. The influence of modern agronomic practices is particularly striking: if agronomic practices of the early 1900s were applied today, it would roughly double the population under GBW scarcity worldwide.

  18. Explaining consumer attitudes to genetic modification in food production

    DEFF Research Database (Denmark)

    Bredahl, Lone

    for explaining consumer attitudes to genetic modification in food production which builds on modern cognitive psychology and multi-attribute attitude theory. In addition, the paper introduces the empirical research which is undertaken at present to validate and estimate the parameters of the model by......Consumers have not had many possibilities yet for seeking out, buying and consuming genetically modified food products. However, for various reasons consumer attitude formation with regard to these products is likely to be complex and closely related to personal values. The paper presents a model...

  19. MICROBIOLOGICAL SURVEY ON JELLYFISH FOOD PRODUCTS: PRELIMINARY RESULTS

    OpenAIRE

    L. Castigliego; L. Vallone; A. Armani; M.A. Marzano; Li, X. N.; F Fanzone; Fusco, S.; E. Facibeni; I. Dragoni; D. Gianfaldoni; A Guidi

    2009-01-01

    A microbiological survey was performed on ten brined jellyfish products, sampled in Italy from Chinese food markets. In general, the microbiological conditions were good and respected the standards contemplated in the regulations CE 2073/2005 e 1441/2007. The presence of inhibiting substances and the absence of aerobic mesophilic bacteria in two samples suggest a treatment to preserve the product.

  20. THE EVOLUTION OF AGRO-FOOD PRODUCT PRICES

    Directory of Open Access Journals (Sweden)

    RAOUL SABIN GORDEAN

    2012-11-01

    Full Text Available The paper covers issues with respect to the agro-food product prices on the agrofood market in Romania, in general, from a micro and a macroeconomic perspective, and the basic features of these products within the nutrition of a nation.

  1. Enzymatic gelation of sugar beet pectin in food products

    DEFF Research Database (Denmark)

    Bergsøe, Merete Norsker; Jensen, Mette; Adler-Nissen, Jens

    2000-01-01

    formed which bound the meat pieces together thereby making the product sliceable. However, in two of the food products some unwanted side effects were observed. The enzymes did not only catalyse the cross-linking, but also oxidised the anthocyanins in the black currant juice and short chained fatty acids...

  2. Alternaria in Food: Ecophysiology, Mycotoxin Production and Toxicology.

    Science.gov (United States)

    Lee, Hyang Burm; Patriarca, Andrea; Magan, Naresh

    2015-06-01

    Alternaria species are common saprophytes or pathogens of a wide range of plants pre- and post-harvest. This review considers the relative importance of Alternaria species, their ecology, competitiveness, production of mycotoxins and the prevalence of the predominant mycotoxins in different food products. The available toxicity data on these toxins and the potential future impacts of Alternaria species and their toxicity in food products pre- and post-harvest are discussed. The growth of Alternaria species is influenced by interacting abiotic factors, especially water activity (aw), temperature and pH. The boundary conditions which allow growth and toxin production have been identified in relation to different matrices including cereal grain, sorghum, cottonseed, tomato, and soya beans. The competitiveness of Alternaria species is related to their water stress tolerance, hydrolytic enzyme production and ability to produce mycotoxins. The relationship between A. tenuissima and other phyllosphere fungi has been examined and the relative competitiveness determined using both an Index of Dominance (ID) and the Niche Overlap Index (NOI) based on carbon-utilisation patterns. The toxicology of some of the Alternaria mycotoxins have been studied; however, some data are still lacking. The isolation of Alternaria toxins in different food products including processed products is reviewed. The future implications of Alternaria colonization/infection and the role of their mycotoxins in food production chains pre- and post-harvest are discussed. PMID:26190916

  3. Physicochemical Characteristics of Composite Flour Made from Cassava, Sweet Potato, Corn and Rice Bran

    Directory of Open Access Journals (Sweden)

    Alvi Yani

    2014-01-01

    Full Text Available Lampung province is one of production center for food commodities such as cassava, maize and sweet potato. The development of these commodities into processed products has been done one of which is a composite flour. The purpose of this study was to determine the physicochemical characteristics of composite flour consisting of a mixture of cassava flour (CF, sweet potato flour (SPF and corn flour (NF. The study was conducted in the Laboratory of Lampung Assessment Institute for  Agriculture  Technology (AIAT and Laboratory of Food Chemistry and Technology, Indonesian Legumes and Tuber Crops Research Institute (ILETRI on May – July 2014. The design used was completely randomized by four treatments such as F1 (60% CF, 0% SPF, 35% NF, 5% Rice Bran/RB , F2 (50% CF, 10% SPF, 35% NF, 5% RB, F3 (40% CF, 20% SPF, 35% NF, 5% RB and F4 (30% CF, 30% SPF, 35% NF, 5% RB, and the activities was repeated 4 times. The data were statistically analyzed and followed by Duncan Multiple range test. Physical characteristics observed were whiteness, water content, water absorption value (NPA and the water solubility value (NKA. While the chemical characteristics of proximate analysis consist of moisture content, protein, carbohydrates, fat, fiber and ash content by AOAC Methods. The results showed that the whiteness value of four composite flours were not different in the ranged between 57.97% (F4 and 60.37% (F1. While the carbohydrates content ranged from 81.17 to 83.3% (the highest in the F4, protein was from 3.70 to 4.47% (the highest in the F4, fat was from 1.41 to 1.50%, ash content was from 01.47 - 1.66%, 1.81 - 2.17% for crude fiber, 11.64 to 18.80% for amylose, while amylopectin content ranged from 36.68 to 43.98%.

  4. Technique of ethanol food grade production with batch distillation and dehydration using starch-based adsorbent

    Science.gov (United States)

    Widjaja, Tri; Altway, Ali; Ni'mah, Hikmatun; Tedji, Namira; Rofiqah, Umi

    2015-12-01

    Development and innovation of ethanol food grade production are becoming the reasearch priority to increase economy growth. Moreover, the government of Indonesia has established regulation for increasing the renewable energy as primary energy. Sorghum is cerealia plant that contains 11-16% sugar that is optimum for fermentation process, it is potential to be cultivated, especially at barren area in Indonesia. The purpose of this experiment is to learn about the effect of microorganisms in fermentation process. Fermentation process was carried out batchwise in bioreactor and used 150g/L initial sugar concentration. Microorganisms used in this experiment are Zymomonas mobilis mutation (A3), Saccharomyces cerevisiae and mixed of Pichia stipitis. The yield of ethanol can be obtained from this experiment. For ethanol purification result, distillation process from fermentation process has been done to search the best operation condition for efficiency energy consumption. The experiment for purification was divided into two parts, which are distillation with structured packing steel wool and adsorption (dehydration) sequencely. In distillation part, parameters evaluation (HETP and pressure drop) of distillation column that can be used for scale up are needed. The experiment was operated at pressure of 1 atm. The distillation stage was carried out at 85 °C and reflux ratio of 0.92 with variety porosities of 20%, 40%, and 60%. Then the adsorption process was done at 120°C and two types of adsorbent, which are starch - based adsorbent with ingredient of cassava and molecular sieve 3A, were used. The adsorption process was then continued to purify the ethanol from impurities by using activated carbon. This research shows that the batch fermentation process with Zymomonas mobilis A3 obtain higher % yield of ethanol of 40,92%. In addition to that, for purification process, the best operation condition is by using 40% of porosity of stuctured packing steel wool in distillation

  5. Can Differentiated Production Planning and Control enable both Responsiveness and Efficiency in Food Production?

    Directory of Open Access Journals (Sweden)

    Anita Romsdal

    2014-07-01

    Full Text Available This paper addresses the complex production planning and control (PPC challenges in food supply chains. The study illustrates how food producers' traditional make‐to‐stock (MTS approach is not well suited to meet the trends of increasing product variety, higher demand uncertainty, increasing sales of fresh food products and more demanding customers. The paper proposes a framework for differentiated PPC that combines MTS with make‐to‐order (MTO.The framework matches products with the most appropriate PPC approaches and buffering techniques depending on market and product characteristics. The core idea is to achieve more volume flexibility in the production system by exploiting favourable product and market characteristics (high demand predictability, long customer order leadtime allowances and low product perishability. A case study is used to demonstrate how the framework can enable food producers to achieve efficiency in production, inventory and PPC processes – and simultaneously be responsive to market requirements.

  6. Increase of food stuff production in Thailand

    International Nuclear Information System (INIS)

    A project is submitted in Thailand that is considered the large-scale and technically complicated, which realization solves about 60 specific management and scientific problems. Productivity, dependable water supply of soils and diseases of domestic animals are referred to traditional problems solved by scientists engaged in this project using nuclear methods

  7. Pecan production under a "Food Systems" paradigm

    Science.gov (United States)

    Advances in pecan production technologies and strategies over the last century have been impressive. This progress has been driven as a consequence of societal evolution and its associated forces. This article briefly reviews the evolution of the U.S. pecan industry within the context of basic hus...

  8. Energy Analysis of the Danish Food Production System: Food-EROI and Fossil Fuel Dependency

    Directory of Open Access Journals (Sweden)

    Hanne Østergård

    2013-08-01

    Full Text Available Modern food production depends on limited natural resources for providing energy and fertilisers. We assess the fossil fuel dependency for the Danish food production system by means of Food Energy Returned on fossil Energy Invested (Food-EROI and by the use of energy intensive nutrients from imported livestock feed and commercial fertilisers. The analysis shows that the system requires 221 PJ of fossil energy per year and that for each joule of fossil energy invested in farming, processing and transportation, 0.25 J of food energy is produced; 0.28 when crediting for produced bioenergy. Furthermore, nutrients in commercial fertiliser and imported feed account for 84%, 90% and 90% of total supply of N, P and K, respectively. We conclude that the system is unsustainable because it is embedded in a highly fossil fuel dependent system based on a non-circular flow of nutrients. As energy and thus nutrient constraints may develop in the coming decades, the current system may need to adapt by reducing use of fossil energy at the farm and for transportation of food and feed. An operational strategy may be to relocalise the supply of energy, nutrients, feed and food.

  9. Enhancing Food Safety and Productivity: Technology Use in the Canadian Food Processing Industry

    OpenAIRE

    Sabourin, David; Baldwin, John R.

    2002-01-01

    This paper examines the factors contributing to the adoption of advanced technologies in the Canadian food-processing sector. The numbers of technologies used by a plant is found to be highly correlated with expected gains in firm performance. The benefits of enhanced food safety and quality, as well as productivity improvements, are closely associated with technology use. Impediments that negatively affect technology use include software costs, problems with external financing, lack of cash ...

  10. Price promotions for food and beverage products in a nationwide sample of food stores.

    Science.gov (United States)

    Powell, Lisa M; Kumanyika, Shiriki K; Isgor, Zeynep; Rimkus, Leah; Zenk, Shannon N; Chaloupka, Frank J

    2016-05-01

    Food and beverage price promotions may be potential targets for public health initiatives but have not been well documented. We assessed prevalence and patterns of price promotions for food and beverage products in a nationwide sample of food stores by store type, product package size, and product healthfulness. We also assessed associations of price promotions with community characteristics and product prices. In-store data collected in 2010-2012 from 8959 food stores in 468 communities spanning 46 U.S. states were used. Differences in the prevalence of price promotions were tested across stores types, product varieties, and product package sizes. Multivariable regression analyses examined associations of presence of price promotions with community racial/ethnic and socioeconomic characteristics and with product prices. The prevalence of price promotions across all 44 products sampled was, on average, 13.4% in supermarkets (ranging from 9.1% for fresh fruits and vegetables to 18.2% for sugar-sweetened beverages), 4.5% in grocery stores (ranging from 2.5% for milk to 6.6% for breads and cereals), and 2.6% in limited service stores (ranging from 1.2% for fresh fruits and vegetables to 4.1% for breads and cereals). No differences were observed by community characteristics. Less-healthy versus more-healthy product varieties and larger versus smaller product package sizes generally had a higher prevalence of price promotion, particularly in supermarkets. On average, in supermarkets, price promotions were associated with 15.2% lower prices. The observed patterns of price promotions warrant more attention in public health food environment research and intervention. PMID:26827618

  11. Past, Present and Future of Sensors in Food Production

    Directory of Open Access Journals (Sweden)

    Catherine C. Adley

    2014-08-01

    Full Text Available Microbial contamination management is a crucial task in the food industry. Undesirable microbial spoilage in a modern food processing plant poses a risk to consumers’ health, causing severe economic losses to the manufacturers and retailers, contributing to wastage of food and a concern to the world’s food supply. The main goal of the quality management is to reduce the time interval between the filling and the detection of a microorganism before release, from several days, to minutes or, at most, hours. This would allow the food company to stop the production, limiting the damage to just a part of the entire batch, with considerable savings in terms of product value, thereby avoiding the utilization of raw materials, packaging and strongly reducing food waste. Sensor systems offer major advantages over current systems as they are versatile and affordable but need to be integrated in the existing processing systems as a process analytical control (PAT tool. The desire for good selectivity, low cost, portable and usable at working sites, sufficiently rapid to be used at-line or on-line, and no sample preparation devices are required. The application of biosensors in the food industry still has to compete with the standard analytical techniques in terms of cost, performance and reliability.

  12. Sugarcane for Sustainable Agriculture and Food Production under Ambient Environment

    OpenAIRE

    Hossain, Md. Amzad

    2010-01-01

    Sugarcane is a food-cum-cash-cum-industrial crop with high varietals resistance, anti-erosive and thus helps preserve biodiversity in tropical and subtropical zones. Sustaining sugar requirement as a source of food for an ever-growing world population in the changing ambient environment due to gradual depletion of natural resources, pollution, rising costs, low productivity and expansion of urban communities are some of the major challenges in the present century. Sugarcane and sugar producti...

  13. Benefits and risks associated with genetically modified food products

    OpenAIRE

    Marta Kramkowska; Teresa Grzelak; Krystyna Czyżewska; Ewa Mierzejewska; Renata Welc-Faleciak; Andrzej Bohatyrewicz; Aleksandra Lanocha; Rafał Celiński; Agata Bielawska-Drózd; Justyna Joniec; Marcin Kołodziej; Grzegorz Graniak; Mariusz Goniewicz; Leszek Kubiak

    2013-01-01

    Scientists employing methods of genetic engineering have developed a new group of living organisms, termed ‘modified organisms’, which found application in, among others, medicine, the pharmaceutical industry and food distribution. The introduction of transgenic products to the food market resulted in them becoming a controversial topic, with their proponents and contestants. The presented study aims to systematize objective data on the potential benefits and risks resulting from the consumpt...

  14. CURRENT PRACTICES AND REGULATIONS REGARDING OPEN DATING OF FOOD PRODUCTS

    OpenAIRE

    Labuza, Theodore P.; Szybist, Lynn M.

    1999-01-01

    A federally regulated open dating system on food products, instead of the current somewhat random and non-uniform state mandated system, would most likely benefit today's consumers, retailers, and government agencies. Consumers have indicated a strong desire for open dates; it would enhance their ability to make educated choices about the freshness of the foods they consume. A mandatory/uniform system would also assist retail grocers with stock rotation, so that customers can be provided with...

  15. Electronic Nose for Microbiological Quality Control of Food Products

    OpenAIRE

    M. Falasconi; Concina, I.; Gobbi, E; V. Sberveglieri; Pulvirenti, A.; Sberveglieri, G.

    2012-01-01

    Electronic noses (ENs) have recently emerged as valuable candidates in various areas of food quality control and traceability, including microbial contamination diagnosis. In this paper, the EN technology for microbiological screening of food products is reviewed. Four paradigmatic and diverse case studies are presented: (a) Alicyclobacillus spp. spoilage of fruit juices, (b) early detection of microbial contamination in processed tomatoes, (c) screening of fungal and fumonisin contamination ...

  16. [Intention] to buy organic food products among norwegian consumers

    OpenAIRE

    Khan, Muhammed Zabiullah

    2012-01-01

    The purpose of this thesis is to examine the buying intention of the Norwegian consumers towards ecological or eco-labeled food products. What are the factors that are leading people to buy organic food and which one are the most important factors among consumers. The thesis is divided into four sections, Phenomena, Theory, Reality, and conclusion. Each section is interrelated with each other. In this thesis, data were collected from questionnaires and distributed among consumers who buy ...

  17. Bacteriocins From Lactic Acid Bacteria: Interest For Food Products Biopreservation

    OpenAIRE

    Dortu, C.; Thonart, Philippe

    2009-01-01

    Bacteriocins from lactic acid bacteria: interest for food products biopreservation. Bacteriocins from lactic acid bacteria are low molecular weight antimicrobial peptides. They have inhibitory activity against the bacteria that are closed related to the producer strains and a narrow inhibitory spectrum. Nevertheless, most of them have activity against some food-born pathogenic bacteria as Listeria monocytogenes. The application of bacteriocins or bacteriocin producing lactic acid bacteria in ...

  18. APPLICATIONS OF MOLECULAR DISTILLATION TECHNIQUE IN FOOD PRODUCTS

    OpenAIRE

    O. Ketenoglu; Tekin, A.

    2015-01-01

    There are several separation techniques -including conventional distillation- for extracting heat sensitive compounds from food products. However, some compounds may have high boiling points at which other compounds might be adversely affected. Vacuum application is also needed for such kinds of foods. Molecular distillation is an advanced vacuum distillation method performed by short-path evaporators. Distance between evaporator and condenser is extremely reduced which results in minimized p...

  19. Pest management and food production: Looking to the future

    OpenAIRE

    Yudelman, M.; Ratta, A.; Nygaard, D.

    1998-01-01

    In their comprehensive paper, Montague Yudelman, Annu Ratta, and David Nygaard examine the key issues with regard to pest management and food production over the coming decades. They draw attention to the lack of adequate information on the magnitude and impact of pest losses; with out such information, policy makers are handicapped when devising strategies for meeting food needs. The authors address both chemical and nonchemical approaches to pest management, high lighting the importance of ...

  20. Health claims in the labelling and marketing of food products:

    OpenAIRE

    Asp, Nils-Georg; Bryngelsson, Susanne

    2007-01-01

    Since 1990 certain health claims in the labelling and marketing of food products have been allowed in Sweden within the food sector's Code of Practice. The rules were developed in close dialogue with the authorities. The legal basis was a decision by the authorities not to apply the medicinal products’ legislation to “foods normally found on the dinner table” provided the rules defined in the Code were followed. The Code of Practice lists nine well-established diet–health relationships eligib...

  1. Valuation of Temp-Time's Fresh-Check® Indicator on Perishable Food Products in Belgium

    OpenAIRE

    Fortin, Corey; Goodwin, Harold L., Jr.

    2008-01-01

    Consumers are becoming acutely attentive to the factors that influence food safety and food wholesomeness. The food industry is well regulated, yet there is still illness that results from contaminated fresh food products. Recent food contamination outbreaks and concerns with how food is grown have created an almost hypersensitive food consumer. The TempTime Corporation is a leading international manufacturer in time-temperature sensitive indicators for fresh food products. This company's aim...

  2. Qualitative determination of carbon black in food products.

    Science.gov (United States)

    Miranda-Bermudez, E; Belai, N; Harp, B Petigara; Yakes, B J; Barrows, J N

    2012-01-01

    Carbon black (C.I. 77266) is an insoluble pigment produced by the partial combustion of hydrocarbons. The pigment is known by several synonyms, including vegetable carbon, lamp black and carbon ash, that correspond to the raw materials and methods used for its production. Vegetable carbon (E153) is permitted for use in colouring food in the European Union. The US Food and Drug Administration (USFDA) has not approved the use of any type of carbon black for colouring food, although the agency batch certifies the pigment as D&C Black No. 2 for use in colouring certain cosmetics. Since carbon black (as vegetable carbon) may be present in food products offered for import into the United States, the USFDA's district laboratories need a qualitative analytical method for determining its presence. We have developed an extraction method for this purpose. A sample is broken down and dissolved with nitric acid. The resulting solution is filtered and treated with hydrochloric acid to dissolve any black iron oxide also present as a colour additive. A black residue remaining on the filter paper indicates the presence of carbon black in the food. We confirmed the presence of carbon black in residues from several standards and food products using Raman spectroscopy. The limit of detection for this method is 0.0001%. PMID:22035229

  3. Farm Organization, Ownership and Food Productivity in Nigeria

    Directory of Open Access Journals (Sweden)

    Nkasiobi Silas Oguzor

    2012-06-01

    Full Text Available African food production is in crisis. Today, despite Africa’s vast physical and climatic potentials to produce food, most African States depend on food importation. Africa’s capacity to deal with its food battles is severely constrained by its political instability, its early stage of scientific and institutional development, and a rapidly changing and complex global environment. In Nigeria and in most developing economies, there is a fundamental lack of political commitment to come grips with poverty, malnutrition and access to food. Because of these barriers, traditional economics is a rather limited tool to understand food production and other related variables. Poverty, hunger, malnutrition, famine and starvation in developing economies are just as much a function of political, macroeconomic, and institutional barriers as lack of technology. Illustrations from the agrarian chaos in Sudan, Ethiopia, Somalia, Chad and others are too numerous to conclude otherwise. The aim of this paper is to determine and analyze economics incentives and strategies, which could stimulate commercial agriculture in Nigeria. The analysis is based on the premise that the form of production organization in Nigerian agriculture is the major constraint to commercialization. The paper concludes that output price subsidy is the over-riding factor in the commercialization of agriculture in Nigeria.

  4. Assessing food production capacity of farms in periurban areas

    Directory of Open Access Journals (Sweden)

    Rosalia Filippini

    2014-06-01

    Full Text Available The assessment of food production capacity is particularly important in small- and medium-sized cities, which have greater chances to develop local periurban farming. To date the literature has been focused on niche sectors of the food market, such as alternative food networks and public procurement for school canteens, but less attention has been paid to urban food production. We present a method to assess the food production capacity in periurban areas, which we tested on meat production (beef and lamb in the urban region of Pisa, a medium-sized Italian city. The capacity of periurban livestock farms for meat production to fulfil urban demand was assessed on the basis of meat supply and demand. We derived meat demand from statistical data, whereas we calculated meat supply on the basis of three estimates (i.e. potential, current, actual meat supply taking into account both statistical and on-farm survey data. In particular, the potential meat supply was estimated from statistical data on slaughtered livestock, the current meat supply was estimated from meat production data of on-farm surveys, while the actual meat supply was estimated from the amount of meat sold by farmers on the local market from onfarm surveys. For the urban region of Pisa, we estimated that the potential meat supply met is equal to 16% of the beef demand and 62% of the lamb demand. This data could change, if the on-farm data is taken into account in the current supply, as was the case with lamb, which decreased to 37%, whereas beef remained almost unchanged (14%. The actual supply was 70% and 10% of the current supply for beef and lamb respectively. We identified some gaps between the three estimates, particularly for lamb production, suggesting that it may have some constraints in terms of production and commercialisation. Our results can contribute to assess local food systems and their drivers at the farm level. Furthermore these results also highlight the need for an

  5. Plants for water recycling, oxygen regeneration and food production

    Science.gov (United States)

    Bubenheim, D. L.

    1991-01-01

    During long-duration space missions that require recycling and regeneration of life support materials the major human wastes to be converted to usable forms are CO2, hygiene water, urine and feces. A Controlled Ecological Life Support System (CELSS) relies on the air revitalization, water purification and food production capabilities of higher plants to rejuvenate human wastes and replenish the life support materials. The key processes in such a system are photosynthesis, whereby green plants utilize light energy to produce food and oxygen while removing CO2 from the atmosphere, and transpiration, the evaporation of water from the plant. CELSS research has emphasized the food production capacity and efforts to minimize the area/volume of higher plants required to satisfy all human life support needs. Plants are a dynamic system capable of being manipulated to favour the supply of individual products as desired. The size and energy required for a CELSS that provides virtually all human needs are determined by the food production capacity. Growing conditions maximizing food production do not maximize transpiration of water; conditions favoring transpiration and scaling to recycle only water significantly reduces the area, volume, and energy inputs per person. Likewise, system size can be adjusted to satisfy the air regeneration needs. Requirements of a waste management system supplying inputs to maintain maximum plant productivity are clear. The ability of plants to play an active role in waste processing and the consequence in terms of degraded plant performance are not well characterized. Plant-based life support systems represent the only potential for self sufficiency and food production in an extra-terrestrial habitat.

  6. Greenhouses for food production and the environment

    OpenAIRE

    Abdeen Mustafa Omer

    2016-01-01

    A greenhouse is essentially an enclosed structure, which traps the short wavelength solar radiation and stores the long wavelength thermal radiation to create a favourable microclimate for higher productivity. The sun’s radiation incident on the greenhouse has two parts: direct radiation and an associated diffuse sky radiation. The diffuse part is not focused by the lenses and goes right through Frensel lenses onto the surface of the absorbers. This energy is absorbed and transformed into hea...

  7. Biology and management of Bemisia whitefly vectors of cassava virus pandemics in Africa.

    Science.gov (United States)

    Legg, James P; Shirima, Rudolph; Tajebe, Lensa S; Guastella, Devid; Boniface, Simon; Jeremiah, Simon; Nsami, Elibariki; Chikoti, Patrick; Rapisarda, Carmelo

    2014-10-01

    Cassava mosaic disease and cassava brown streak disease are caused by viruses transmitted by Bemisia tabaci and affect approximately half of all cassava plants in Africa, resulting in annual production losses of more than $US 1 billion. A historical and current bias towards virus rather than vector control means that these diseases continue to spread, and high Bemisia populations threaten future virus spread even if the extant strains and species are controlled. Progress has been made in parts of Africa in replicating some of the successes of integrated Bemisia control programmes in the south-western United States. However, these management efforts, which utilise chemical insecticides that conserve the Bemisia natural enemy fauna, are only suitable for commercial agriculture, which presently excludes most cassava cultivation in Africa. Initiatives to strengthen the control of B. tabaci on cassava in Africa need to be aware of this limitation, and to focus primarily on control methods that are cheap, effective, sustainable and readily disseminated, such as host-plant resistance and biological control. A framework based on the application of force multipliers is proposed as a means of prioritising elements of future Bemisia control strategies for cassava in Africa. PMID:24706604

  8. Nanotechnology in agri-food production: an overview.

    Science.gov (United States)

    Sekhon, Bhupinder Singh

    2014-01-01

    Nanotechnology is one of the most important tools in modern agriculture, and agri-food nanotechnology is anticipated to become a driving economic force in the near future. Agri-food themes focus on sustainability and protection of agriculturally produced foods, including crops for human consumption and animal feeding. Nanotechnology provides new agrochemical agents and new delivery mechanisms to improve crop productivity, and it promises to reduce pesticide use. Nanotechnology can boost agricultural production, and its applications include: 1) nanoformulations of agrochemicals for applying pesticides and fertilizers for crop improvement; 2) the application of nanosensors/nanobiosensors in crop protection for the identification of diseases and residues of agrochemicals; 3) nanodevices for the genetic manipulation of plants; 4) plant disease diagnostics; 5) animal health, animal breeding, poultry production; and 6) postharvest management. Precision farming techniques could be used to further improve crop yields but not damage soil and water, reduce nitrogen loss due to leaching and emissions, as well as enhance nutrients long-term incorporation by soil microorganisms. Nanotechnology uses include nanoparticle-mediated gene or DNA transfer in plants for the development of insect-resistant varieties, food processing and storage, nanofeed additives, and increased product shelf life. Nanotechnology promises to accelerate the development of biomass-to-fuels production technologies. Experts feel that the potential benefits of nanotechnology for agriculture, food, fisheries, and aquaculture need to be balanced against concerns for the soil, water, and environment and the occupational health of workers. Raising awareness of nanotechnology in the agri-food sector, including feed and food ingredients, intelligent packaging and quick-detection systems, is one of the keys to influencing consumer acceptance. On the basis of only a handful of toxicological studies, concerns have

  9. Do Local Production, Organic Certification, Nutritional Claims, and Product Branding Pay in Consumer Food Choices?

    OpenAIRE

    Marvin T. Batte; Hu, Wuyang; Woods, Timothy A.; Stan, Ernst

    2010-01-01

    This research furthers the assessment of consumer demand for locally produced foods, while also considering a host of other food attributes that may interact to influence consumer utility. Using stated preference data from a choice-based conjoint analysis survey instrument, we estimate willingness-to-pay for processed food products (blackberry jam) that are differentiated with respect to their branding, the location of their production, certification as organically produced, branding as a pro...

  10. TECHNOLOGICAL CHANGE AND FOOD PRODUCTION SUSTAINABILITY IN BANGLADESH AGRICULTURE

    OpenAIRE

    Rahman, Sanzidur

    1999-01-01

    Although `Green Revolution' technology is the major technological breakthrough in agricultural history, which is adopted by nations worldwide, including Bangladesh, to boost their foodgrain production, it is increasingly felt that productivity from this new agricultural technology is declining and is a threat to sustainability of economic development. The present study attempted to evaluate the role of technological change in augmenting aggregate crop growth and sustaining food production for...

  11. Social relations within organic food production and consumption

    OpenAIRE

    Galbačová, Ivana

    2011-01-01

    This thesis examines the social relations of production and consumption of organic food in the Czech Republic. Organic farming and organic products are new phenomena in nutrition in the countries of the European Union and in the Czech Republic. The current population through sustainable development is looking more and more sources of income that would not only benefit the health and meet the criteria of a healthy lifestyle, but their production should be as environmentally friendly as poss...

  12. Inulin content of fortified food products in Thailand.

    Science.gov (United States)

    Chaito, Chanantita; Judprasong, Kunchit; Puwastien, Prapasri

    2016-02-15

    This study examined inulin content in 266 samples. They were 126 dried, 105 liquid and 27 semi-solid of twelve commercial inulin fortified food products and 8 samples of natural dried sunchoke. For dried food products, inulin content ranged from 3.0 ±0.8g/100g fresh weight (FW) in milk powder to 83.7± 17.8g/100g FW in inulin powder. The levels in a descending order are the powder of inulin, weight control diet, coffee mixed, instant beverage, supplemented food products for pregnant and milk. For liquid fortified foods, inulin at the level of 0.3± 0.1g/100mL FW was found in UHT milk, and up to 13.5± 4.1g/100mL FW in weight control diet beverage. The level of 2.0-2.3g/100g FW of inulin was found in beverage with different flavours, soybean milk and fruit juice. For semi-solid food, cream yoghurt, inulin at 3.9± 1.1g/100g FW was found. A serving of most products contributes inulin at 11-33% of the recommended daily intake of dietary fibre. PMID:26433294

  13. COD biological removal and biogas production in anaerobic reactor treating cassava wastewater industry; Remocao biologica de DQO e producao de biogas em reator anaerobio tratando efluente de fecularia de madioca

    Energy Technology Data Exchange (ETDEWEB)

    Watthier, Elisangela [Universidade Estadual do Oeste do Parana (UNIOESTE), Cascavel, PR (Brazil). Curso de Mestrado em Engenharia Agricola; Andreani, Cristiane Lurdes [Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq), Brasilia, DF (Brazil); Gomes, Simone Damasceno [Universidade Estadual do Oeste do Parana (PGEAGRI/UNIOESTE), Cascavel, PR (Brazil). Programa de Pos-Graduacao em Engenharia Agricola; Moreschi, Roberson; Rufino, Mauricio de Oliveira [Universidade Estadual do Oeste do Parana (UNIOESTE), Cascavel, PR (Brazil). Curso de Engenharia Agricola

    2010-07-01

    The effluent from the cassava industry cause damage to the environment if released without treatment. One alternative is the implementation of anaerobic reactors, which also add value through the production of biogas. The support means increases the contact surface of micro-organisms and enhance their setting. The purpose of this study was to evaluate the reduction of organic matter (DQO) and biogas production in a reactor of PVC with 90 cm long and 15 cm in diameter, through support rings of bamboo, 10 cm in length and diameter ranged from 1.7 to 2.5 cm, with a volume of 6 L. The organic loading used were 4,357, 4,708, 5,601 and 6,126 g DQO.L-1.day-1, corresponding to hydraulic retention time (TRH) of 3,5, 2,8, 3,25 and 2,7 days, respectively. It was observed that with the increase of organic load was increased production of biogas, the largest observed for a load of 6.126 g DQO.L-1.day-1 with an average of 9.146 L.day-1. Regarding the removal of organic matter were achieved values of 98.35, 99.09, 99.33 and 98.55% respectively for each load applied, with the highest efficiency observed in charge of 5.601 g COD. L-1. day-1, but without significant differences. (author)

  14. Greenhouses for food production and the environment

    Directory of Open Access Journals (Sweden)

    Abdeen Mustafa Omer

    2016-01-01

    Full Text Available A greenhouse is essentially an enclosed structure, which traps the short wavelength solar radiation and stores the long wavelength thermal radiation to create a favourable microclimate for higher productivity. The sun’s radiation incident on the greenhouse has two parts: direct radiation and an associated diffuse sky radiation. The diffuse part is not focused by the lenses and goes right through Frensel lenses onto the surface of the absorbers. This energy is absorbed and transformed into heat, which is then transported via the liquid medium in copper pipes to the water (heat storage tanks or, if used, open fish tanks. In this way, an optimal temperature for both plant cultivation and fish production can be maintained. Stable plant growth conditions are light, temperature and air humidity. Light for the photosynthesis of plants comes from the diffuse radiation, which is without substantial fluctuations and variation throughout most of the day. The air temperature inside the greenhouse is one of the factors that have an influence on the precocity of production. The selective collector acts in a more perceptible way on extreme air temperatures inside the greenhouse. Hence, the system makes it possible to avoid the excessive deviation of the temperature inside the greenhouse and provides a favourable microclimate for the precocity of the culture. Sediment and some associated water from the sediment traps are used as organic fertiliser for the plant cultivation. The present trend in greenhouse cultivation is to extend the crop production season in order to maximise use of the equipment and increase annual productivity and profitability. However, in many Mediterranean greenhouses, such practices are limited because the improper cooling methods (mainly natural or forced ventilation used do not provide the desired micro-climatic condition during the summer of a composite climate. Also, some of these greenhouses have been built where the

  15. Comparative Proteome Analysis of the Tuberous Roots of Six Cassava (Manihot esculenta) Varieties Reveals Proteins Related to Phenotypic Traits.

    Science.gov (United States)

    Schmitz, Gabriela Justamante Händel; de Magalhães Andrade, Jonathan; Valle, Teresa Losada; Labate, Carlos Alberto; do Nascimento, João Roberto Oliveira

    2016-04-27

    Cassava (Manihot esculenta Crantz) is a staple food and an important source of starch, and the attributes of its tuberous root largely depend on the variety. The proteome of cassava has been investigated; however, to date, no study has focused on varieties that reveal the molecular basis of phenotypical characteristics. Therefore, we aimed to compare the proteome of the tuberous roots of six cassava varieties that differed in carbohydrates, carotenoids, and resistance to diseases, among other attributes. Two-dimensional gels showed 146 differential spots between the varieties, and the functional roles of some differential proteins were correlated to phenotypic characteristics of the varieties, such as the amount of carbohydrates or carotenoids and the resistance to biotic or abiotic stresses. The results obtained here highlight elements that might help to direct the improvement of new cultivars of cassava, which is an economically and socially relevant crop worldwide. PMID:26982619

  16. PROMOTING TRADITIONAL FOOD PRODUCTS AS HEALTHY DIET PRODUCTS

    OpenAIRE

    Mihaela Teodora TARCZA; Marcela Sefora (SANA) NEMTEANU

    2015-01-01

    The aim of this paper is to propose a brief introspection in the literature review in an attempt to highlight the peculiarities of traditional foodstuffs that enable them to be promoted as the primary food for a healthy diet. The trend of healthy eating is gaining ground not only for experts and researchers, but also for consumers on a daily basis. Traditional foodstuffs are brought back into the consumers’ attention in a market full of highly-processed foodstuffs. Marketing specialists notic...

  17. Modification of Foamed Articles Based on Cassava Starch

    International Nuclear Information System (INIS)

    This work reports the influence of radiation, plasticizers and poly vinyl alcohol (PVA) on the barrier properties [water vapour permeability (WVP)) and mechanical properties (tensile strength and elongation; compression resistance and flexibility) of foamed articles based on cassava starch. The starch foam was obtained by thermopressing process. Poly ethylene glycol (PEG, 300) was selected as plasticizer and water was necessary for the preparation of the foams. The foamed articles based on cassava starch were irradiated at low doses of 2 and 5 kGy, commonly used in food irradiation. The mechanical properties of starch foams are influenced by the plasticizer concentration and by irradiation dose. An increase in PEG content showed a considerable increase in elongation percentage and a decrease in the tensile strength of the foams; also increase the permeability of the foams in water. After irradiation, the barrier properties and mechanical properties of the foams were improved due to chemical reactions among polymer molecules. Irradiated starch cassava foams with poly vinyl alcohol (PVA) have good flexibility and low water permeability. WVP can be reduced by low doses of gamma radiation

  18. PENAMBAHAN TEPUNG PORANG PADA PEMBUATAN MI DENGAN SUBSTITUSI TEPUNG MOCAF (Modified cassava FLOUR) [Addition of Porang Flour in Noodle as Mocaf Substitution (Modified cassava Flour)

    OpenAIRE

    Anni Faridah; Simon Bambang Widjanarko3)

    2014-01-01

    Noodle is one of the staple foods that are widely consumed and preferred by the Asian. However, wet noodles with modified cassava flour (mocaf) substitution resulted in lower quality compared to 100% wheat noodle. Addition of a certain amount of konjac glucomannan (Amorphophallus oncophyllus flour) to wet noodle is strongly recommended due to the fact that the food additive has a health benefit. Porang or konjac flour, which was used in the research, has soluble fiber properties, low calorie ...

  19. Consumers’ grouping of organic and conventional food products

    DEFF Research Database (Denmark)

    Denver, Sigrid; Christensen, Tove

    2014-01-01

    A detailed account of the way consumers choose to group different varieties of organic and conventional food produce might have practical implications in terms of improved space management in supermarkets and better targeted promotions of organic products. The results presented here were obtained...... in a case study using a web-based questionnaire and 849 Danish consumers. The consumers were asked to group the contents of a virtual basket of organic and non-organic fruits and vegetables into two smaller baskets. A significant share of the consumers grouped the food products according to whether...

  20. Consumer perceptions of the application of biotechnology in food production

    DEFF Research Database (Denmark)

    Grunert, Klaus G.

    Background: There has been considerable enthusiasm among scientists and industry about the possibilities of biotechnology and especially genetically modified organisms (GMO) in food production. At the same time, there has been considerable scepticism by consumers, much public debate, and a cautious...... approach from retailers. On this background, a study was designed to answer four questions: 1. How negative are consumer attitudes to GMO applications in food? 2. How much do these attitudes affect product evaluation and purchase behaviour? 3. How deeply rooted are these attitudes? 4. Can the attitudes...