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Sample records for cassava food product

  1. 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

    Lafun is a fermented cassava food product consumed in parts of West Africa. In the present work the microorganisms (aerobic bacteria (AB), lactic acid bacteria (LAB) and yeasts) associated with the fermentation of Lafun under traditional conditions have for the first time been studied using a com...

  2. Cassava as a food.

    Science.gov (United States)

    Okezie, B O; Kosikowski, F V

    1982-01-01

    This review has attempted to examine information pertaining to the role of cassava (Manihot esculenta) as a major food source for a large part of the world population, particularly the countries of South America, Africa, and Asia, where it is primarily a major source of energy for 300 to 500 million people. Its cultivation, usually on small farms with little technology, is estimated to cover on an annual basis about 11 million hectares providing about 105 million tons, more than half of which is consumed by humans. The importance of cassava as an energy source can be seen by its growing demand in the European economic community countries where it forms up to 60% of the balanced diets for swine. Cassava is one of the crops that converts the greatest amount of solar energy into soluble carbohydrates per unit of area, thus 1 kg of moisture-free cassava meal may yield up to about 3750 kcal which would mean that a yearly production of 15 tons of cassava meal per hectare would yield some 56 million kcal. The major limitations of cassava as food appear to be its poor protein content and quality and the rapid post harvest deterioration of its roots which usually prevents their storage in the fresh state for more than a few days. However, in addition to its use for culinary purposes, cassava finds application in industrial products such as an adhesive for laundry purposes, for manufacturing paper, alcohol, butanol, dextrin, adhesive tape, textile sizing, and glue.

  3. 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.

  4. Resistant starch in cassava products

    Directory of Open Access Journals (Sweden)

    Bruna Letícia Buzati Pereira

    2014-06-01

    Full Text Available 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 analyzed. The method used for determination of resistant starch consisted of an enzymatic process to calculate the final content of resistant starch considering the concentration of glucose released and analyzed. The results showed significant differences between the products. Among the flours and seasoned flours analyzed, the highest levels of resistant starch were observed in the flour from Bahia state (2.21% and the seasoned flour from Paraná state (1.93%. Starch, tapioca, and sago showed levels of resistant starch ranging from 0.56 to 1.1%. The cassava products analyzed can be considered good sources of resistant starch; which make them beneficial products to the gastrointestinal tract.

  5. Consumer’s market analysis of products based on cassava

    Science.gov (United States)

    Unteawati, Bina; Fitriani; Fatih, Cholid

    2018-03-01

    Cassava product has the important role for enhancing household's income in rural. Cassava as raw material food is plentiful as local food in Lampung. Cassava product is one of strategic value addition activities. Value additional activities are a key to create income source enrichment in rural. The household was product cassava as a snack or additional food. Their product cassava was operated in small-scale, traditional, and discontinuous production. They have been lacked in technology, capital, and market access. Measurement the sustainability of their business is important. The market has driven the business globally. This research aims to (1) describe the cassava demand to locally product cassava in rural and (2) analysis the consumer's perception of cassava product. Research take placed in Lampung Province, involved Bandar Lampung and Metro City, Pringsewu, Pesawaran, Central Lampung, and East Lampung district. It is held in February until April 2017. Data were analyzed by descriptive statistic and multidimensional scaling. Based on the analysis conclude that (1) the demand of product cassava from rural was massive in volume and regularity with the enormous transaction. This fact is very important to role business cycles. Consumers demand continuously will lead the production of cassava product sustain. Producers of product cassava will consume fresh cassava for the farmer. Consumption of fresh cassava for home industry regularly in rural will develop balancing in fresh cassava price in the farming gate (2) The consumer's perception on cassava product in the different market showed that they prefer much to consume cassava chips as cassava product products than other. Next are crackers, opak, and tiwul rice. Urban consumers prefer product products as snacks (chips, crumbs, and opak), with consumption frequency of 2-5 times per week and volume of 1-3 kg purchases. Consumers in rural were more frequent with daily consumption frequency. Multidimensional scaling

  6. Boosting food security in sub-Saharan Africa through cassava ...

    African Journals Online (AJOL)

    Boosting food security in sub-Saharan Africa through cassava production: a case study of Nigeria. ... Nigerian Journal of Economic History ... The paper argues that cassava which is widely grown in Sub-Saharan Africa with a lot of variety of food derivatives from it can reduce to the barest minimum the present state of food ...

  7. Value chain analysis on cassava and cassava based - products in ...

    African Journals Online (AJOL)

    This study examined the value Chain analysis (production process and cost related to each element of production chain to add value) on cassava and cassava products in Imo State specifically to ascertain the farm size holdings of the respondents as well as the ownerships of the land used for production. It also identified` ...

  8. 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.

  9. 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

    and 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...... of 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......The cassava belt area in Southern Africa is experiencing an unforeseen surge in cassava production, processing and consumption. Little documentation exists on the effects of this surge on processing procedures, the prevailing levels of cyanogenic glucosides of products consumed and the levels...

  10. 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...

  11. Determinants Of Adoption Of Improved Cassava Production ...

    African Journals Online (AJOL)

    Descriptive statistics and multiple regression analysis were used to analyse the field data The identified cassava production technologies at different stages of adoption by the respondents are use of improved cassava cuttings, use of herbicides/pesticides, Alternate row/crop geometry in a cassava /maize/yam intercrop, ...

  12. Nutritional and toxicological composition analysis of selected cassava processed products

    Directory of Open Access Journals (Sweden)

    Kuda Dewage Supun Charuni Nilangeka Rajapaksha

    2017-01-01

    Full Text Available Cassava (Manihot esculanta Crantz is an important food source in tropical countries where it can withstand environmentally stressed conditions. Cassava and its processed products have a high demand in both local and export market of Sri Lanka. MU51 cassava variety is one of the more common varieties and boiling is the main consumption pattern of cassava among Sri Lankans. The less utilization of cassava is due to the presence of cyanide which is a toxic substance. This research was designed to analyse the nutritional composition and toxicological (cyanide content of Cassava MU51 variety and selected processed products of cassava MU51 (boiled, starch, flour, chips, two chips varieties purchased from market to identify the effect of processing on cassava MU51 variety. Nutritional composition was analysed by AOAC (2012 methods with modifications and cyanide content was determined following picric acid method of spectrophotometric determination. The Flesh of MU51 variety and different processed products of cassava had an average range of moisture content (3.18 - 61.94%, total fat (0.31 - 23.30%, crude fiber (0.94 - 2.15%, protein (1.67 - 3.71% and carbohydrates (32.68 - 84.20% and where they varied significantly in between products and the variety MU51, where no significance difference (p >0.05 observed in between MU51 flesh and processed products' ash content where it ranged (1.02 - 1.91%. However, boiled product and MU51 flesh had more similar results in their nutritional composition where they showed no significant difference at any of the nutrient that was analysed. Thus, there could be no significant effect on the nutrient composition of raw cassava once it boiled. Cyanide content of the MU51 flesh and selected products (boiled, starch, flour and chips prepared using MU51 variety, showed wide variation ranging from 4.68 mg.kg-1 to 33.92 mg.kg-1 in dry basis. But except boiled cassava all processed products had cyanide content <10 mg.kg-1, which

  13. Food safety: importance of composition for assessing genetically modified cassava (Manihot esculenta Crantz).

    Science.gov (United States)

    van Rijssen, Fredrika W Jansen; Morris, E Jane; Eloff, Jacobus N

    2013-09-04

    The importance of food composition in safety assessments of genetically modified (GM) food is described for cassava ( Manihot esculenta Crantz) that naturally contains significantly high levels of cyanogenic glycoside (CG) toxicants in roots and leaves. The assessment of the safety of GM cassava would logically require comparison with a non-GM crop with a proven "history of safe use". This study investigates this statement for cassava. A non-GM comparator that qualifies would be a processed product with CG level below the approved maximum level in food and that also satisfies a "worst case" of total dietary consumption. Although acute and chronic toxicity benchmark CG values for humans have been determined, intake data are scarce. Therefore, the non-GM cassava comparator is defined on the "best available knowledge". We consider nutritional values for cassava and conclude that CG residues in food should be a priority topic for research.

  14. 215 ECONOMIC CONTRIBUTION OF CASSAVA PRODUCTION (A ...

    African Journals Online (AJOL)

    DR. AMINU

    2010-06-01

    Jun 1, 2010 ... The study determined the economics of cassava production in Kuje Area Council FCT. Simple random ... their main dish. Because of its high demand both .... elasticity of production with respect to each input categories and ...

  15. Effects Of Agricultural Extension On Cassava And Maize Production ...

    African Journals Online (AJOL)

    This study was carried out to assess the effects of agricultural extension on food production in Abak Agricultural zone of Akwa Ibom state. Specifically, the effect was measured using the productivity of small-scale maize and cassava farmers between the years 2004 and 2005. Data for the study were collected from 108 ...

  16. 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 through...... the adoption of proper quality and food safety procedures. Cassava processing enterprises involved in the productionof HQCF must therefore be commited to the quality and food safety of the HQCF. They must have the right technology, appropriate processing machhinery, standard testing instruments...... and the necessary technical expertise. This quality manual was therefore developed to guide small- to medium-scale cassava in the design and implematation of Hazard Analysis Critical Control Point (HACCP) system and Good manufacturing Practices (GMP) plans for HQCF production. It describes the HQCF production...

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

    Directory of Open Access Journals (Sweden)

    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.

  18. Economic Analysis Of Cassava Production In Akwa Ibom State ...

    African Journals Online (AJOL)

    ... encourage farmers to use recommended rate of fertilizer application, improved varieties of cassava stem for increased efficiency and increased cassava production in the country since there is availability of markets for Nigeria cassava products( chips/pellets) in China, Netherlands, Germany, Belgium and Luxembourg.

  19. Challenges of Women in Cassava Production and Processing: A ...

    African Journals Online (AJOL)

    Information about cassava was sourced from friends (40.0%) often and they hardly use or see extension agent (70%) for research information on cassava production and processing. Despite the poor storage life of cassava, 80.5% of the respondents reported a poor knowledge on the possible ways of storage. The study ...

  20. Cassava production and consumption: Health implications

    African Journals Online (AJOL)

    Mr A. O. Akinpelu

    HEALTH IMPLICATIONS OF CASSAVA PRODUCTION AND CONSUMPTION. AKINPELU, A.O. ... huge potential for the export market (Egesi et al., 2007). In urban areas ... farmer's/ household income and economic growth. Stakeholders in ..... dissertation submitted to the school of graduate studies in partial fulfilment of the.

  1. 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

    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......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...

  2. ASSESSMENT OF FOOD SAFETY PRACTICES AMONG CASSAVA ...

    African Journals Online (AJOL)

    Philips Olusola

    public policies on food safety management. ... in the contemporary world and a significant factor in the reduction of productivity. There is some .... adduced to the views of the majority who considered food safety practices a big ..... Contingency.

  3. Cassava as an energy crop

    DEFF Research Database (Denmark)

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

    2014-01-01

    of the Attieké cassava variety. Little competition with food crops is likely, as cassava most likely would replace cotton as primary cash crop, following the decline of cotton production since 2005 and hence food security concerns appear not to be an issue. Stated price levels to motivate an expansion of cassava...

  4. socio-economic determinants of production of pro-vitamin a cassava

    African Journals Online (AJOL)

    PROF. BARTH EKWEME

    vitamin A ... development facilities should be provided for cassava farmers in the rural ..... farmers sell their farm products early, easily and faster. ... Farmers for sustainable Cassava production in ... Annual report of new cassava varieties released.

  5. Determination of the microbiological quality and proximate composition of fermented cassava food products sold in Ilorin-west local government area, Nigeria

    Directory of Open Access Journals (Sweden)

    C.O. Adetunji

    2017-12-01

    Full Text Available In the present study, the microbiological safety and the proximate analyses of five urban markets within Ilorin-West Local Government Area, Kwara State, Nigeria were carried out using standard protocols. The bacterial load of fermented staple products from cassava ranged from 0.1 to 10.9×105 CFU/g while the fungi and yeast content ranged from 1.1 to 8.2×105 CFU/g. The isolates of bacteria from all the markets include the following; Pseudomonas aeruginosa, Staphylococcus aureus, Staphylococcus epidermis, Streptococus faecalis, Lactobacillus species, Acetobacter spp.., Bacillus cereus, Escherichia coli, Bacillus subtilis, Lactobacillus species while the isolated fungi include Fusarium oxysporium, Aspergillus niger, A.flavus, A. fumigatus, Saccharomyces cerevisae, Candida albicans, Penicillum spp., Rhizopus stolonifera, Mucor spp..The results of the proximate composition showed that moisture content of fermented staple products of cassava ranged from 6.21% (garri Ijebu from market A and lebu from market C to 72.25% (fufu from market C while dry matter content ranged between 27.75% (Fufu from market C to 93.79% (garri Ijebu market A and lebu from market C. Ash content ranged from 0.23% (Tapioca from market A to 1.96% (lebu from market A, crude fibre content ranged between 1.13% (Fufu from market C and 5.28% (Abacha from market D, and the carbohydrate content of the fermented staple products from cassava ranged from 18.61% (Fufu from market C to 81.44% (Tapioca from market A. Even though some potential pathogenic bacteria like E.coli and Bacillus were isolated from cassava fermented products, the minimum microbial load obtained could not impose any health risk.

  6. THE PRODUCTION OF A LOW DIETARY BULK DENSITY CASSAVA

    African Journals Online (AJOL)

    iya beji

    ABSTRACT. Fermentation is an ancient food-processing technique, employed in the preparation of cassava flours for home consumption. ... The flour obtained is cooked to form a stiff paste, which is consumed with a stew [Hahn, 1989].

  7. post harvest production efficiency and output elasticity in cassava

    African Journals Online (AJOL)

    d

    Cassava starch has numerous food application roles owing to its thickening and ... Malaysia, the Far East and Latin America, with limited exploitation in Africa, which ... observed that education brings about choice of better input combinations ...

  8. Cassava as feedstock for ethanol production in South Africa | Marx ...

    African Journals Online (AJOL)

    It can be grown on marginal lands where frost is not prevalent. In this study, the production of ethanol from unpeeled Cassava roots and cassava peels were investigated. It was found that temperature; pH and biomass loading had a significant effect on glucose yield during hydrolysis. Simultaneous saccharification and ...

  9. Investigation of ethanol productivity of cassava crop as a sustainable ...

    African Journals Online (AJOL)

    The ethanol productivity of cassava crop was investigated in a laboratory experiment by correlating volumes and masses of ethanol produced to the masses of samples used. Cassava tubers (variety TMS 30555) were peeled, cut and washed. 5, 15, 25 and 35 kg samples of the tubers were weighed in three replicates, ...

  10. Understanding the productivity of cassava in West Africa

    NARCIS (Netherlands)

    Ezui, Kodjovi Senam

    2017-01-01

    Drought stress and sub-optimal soil fertility management are major constraints to crop production in general and to cassava (Manihot esculenta Crantz) in particular in the rain-fed cropping systems in West Africa. Cassava is an important source of calories for millions of smallholder

  11. Production Relationships among Cassava Farmers in Etche Local ...

    African Journals Online (AJOL)

    The study examined production relationships among cassava farmers in Etche L.G.A. of Rivers State, Nigeria. Multistage random sampling technique was used in the data generation exercise. A total of 96 cassava farmers were randomly selected from three out of the five clans for interview using structured questionnaire.

  12. Socio-economic factors influencing cassava production in Kuje and ...

    African Journals Online (AJOL)

    This study examined socio-economic factors influencing output level of cassava production in Kuje and Abaji Area Councils of Federal Capital Territory, Abuja. The specific objectives were to:identify the socio-economic characteristics of sampled cassava farmers in the study area; determine the socio-economic factors ...

  13. Improvement in the nutritive quality of cassava and its by-products ...

    African Journals Online (AJOL)

    A review of the extent of fermentation of cassava and its by-products was made in order to highlight the role played by fermentation on the bio-conversion of cassava and cassava by-products for improved nutrient quality. The reasons for cassava products fermentation mentioned were synonymous with the reasons ...

  14. Bioethanol production from cassava peels using different microbial ...

    African Journals Online (AJOL)

    Bioethanol production from cassava peels using different microbial inoculants. ... Log in or Register to get access to full text downloads. ... Abstract. The potential of bioethanol production using different microbial inoculants for the simultaneous ...

  15. Cassava: constraints to production and the transfer of biotechnology to African laboratories.

    Science.gov (United States)

    Bull, Simon E; Ndunguru, Joseph; Gruissem, Wilhelm; Beeching, John R; Vanderschuren, Hervé

    2011-05-01

    Knowledge and technology transfer to African institutes is an important objective to help achieve the United Nations Millennium Development Goals. Plant biotechnology in particular enables innovative advances in agriculture and industry, offering new prospects to promote the integration and dissemination of improved crops and their derivatives from developing countries into local markets and the global economy. There is also the need to broaden our knowledge and understanding of cassava as a staple food crop. Cassava (Manihot esculenta Crantz) is a vital source of calories for approximately 500 million people living in developing countries. Unfortunately, it is subject to numerous biotic and abiotic stresses that impact on production, consumption, marketability and also local and country economics. To date, improvements to cassava have been led via conventional plant breeding programmes, but with advances in molecular-assisted breeding and plant biotechnology new tools are being developed to hasten the generation of improved farmer-preferred cultivars. In this review, we report on the current constraints to cassava production and knowledge acquisition in Africa, including a case study discussing the opportunities and challenges of a technology transfer programme established between the Mikocheni Agricultural Research Institute in Tanzania and Europe-based researchers. The establishment of cassava biotechnology platform(s) should promote research capabilities in African institutions and allow scientists autonomy to adapt cassava to suit local agro-ecosystems, ultimately serving to develop a sustainable biotechnology infrastructure in African countries.

  16. Productivity of Cassava, Sorghum and Groundnut Intercrop Using ...

    African Journals Online (AJOL)

    Productivity of Cassava, Sorghum and Groundnut Intercrop Using Poultry Manure with Chemical Fertilizer Replacement Combinations. II Ibeawuchi, CI Duruigbo, LU Ihenacho, GO Ihejirika, MO Ofor, OP Obilo, JC Obiefuna ...

  17. Techno-economic analysis of fuel ethanol production from cassava ...

    African Journals Online (AJOL)

    Moncada Botero, J. (Jonathan)

    Key words: Fuel-ethanol, cassava, Tanzania, process modelling. INTRODUCTION ..... mathematical calculations such as Matlab, Octave and Polymath were also ... models. To start the different simulation procedures in ethanol production, a.

  18. 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.

  19. Revamping Nigerian Economy through Cassava Production

    African Journals Online (AJOL)

    Nneka Umera-Okeke

    2017-04-28

    The main kernel of this paper is on revamping Nigerian economy through cassava .... in his book Action Oriented Process of Indigenous Participatory Network (2000) .... https://www.reference.com/worldnew/national-economy on April 28, 2017.

  20. Improving cassava productivity through mutation breeding and better water and nutrient management practices using nuclear techniques 'Project BDI 5001'

    International Nuclear Information System (INIS)

    Vyizigiro, Ernest

    2018-01-01

    The cassava diseases, low soil fertility and moisture shortage causing a low cassava productivity and leading to poverty problem and food insecurity. The objective of the BDI 5001 Project was to develop farmers knowledge, cassava lines resistant to diseases using mutation breeding, soil fertility optimization, use nuclear techniques to retain water and control soil erosion in order to increase the cassava productivity. Procurement of laboratory equipment and other local material have been initiated by ISABU. Training and workshop was locally organized, researchers and official from burundi participated in Vienna in training courses and scientific visit for capacity building

  1. Reinforced cassava starch based edible film incorporated with essential oil and sodium bentonite nanoclay as food packaging material.

    Science.gov (United States)

    Iamareerat, Butsadee; Singh, Manisha; Sadiq, Muhammad Bilal; Anal, Anil Kumar

    2018-05-01

    Biodegradable packaging in food materials is a green technology based novel approach to replace the synthetic and conventional packaging systems. This study is aimed to formulate the biodegradable cassava starch based films incorporated with cinnamon essential oil and sodium bentonite clay nanoparticles. The films were characterized for their application as a packaging material for meatballs. The cassava starch films incorporated with sodium bentonite and cinnamon oil showed significant antibacterial potential against all test bacteria; Escherichia coli , Salmonella typhimurium and Staphylococcus aureus. Antibacterial effect of films increased significantly when the concentration of cinnamon oil was increased. The cassava starch film incorporated with 0.75% (w/w) sodium bentonite, 2% (w/w) glycerol and 2.5% (w/w) cinnamon oil was selected based on physical, mechanical and antibacterial potential to evaluate shelf life of meatballs. The meatballs stored at ambient temperature in cassava starch film incorporated with cinnamon oil and nanoclay, significantly inhibited the microbial growth till 96 h below the FDA limits (10 6  CFU/g) in foods compared to control films that exceeded above the limit within 48 h. Hence cassava starch based film incorporated with essential oils and clay nanoparticles can be an alternate approach as a packaging material for food industries to prolong the shelf life of products.

  2. Is the cassava ( Manihot esculenta ) product, garri, an ...

    African Journals Online (AJOL)

    ... significance of garri a cassava (Manihot esculenta) based food incorporated in the ... The difference in the garri eating habits (both in quantity and frequency) ... of garri diet high in HCN levels, by the garri frying mothers, even at pregnancy, ...

  3. UTILIZATION OF CASSAVA WASTE IN THE PRODUCTION OF PLYWOOD ADHESIVE EKSTENDER WITH DEXTRIN (WITH ACID CATALYST

    Directory of Open Access Journals (Sweden)

    Piyantina Rukmini

    2017-10-01

    Full Text Available Abstract- Require of manihot Esculinta Crantz in Indonesia rises in every year as growth of Indonesian people, bioethanol industry,and animal food. Raw material that use in this research is cassava wastes. This research aimed to know the utilization of cassava waste, the optimum condition process of dextrin, and to know the variable that influent the utilization of cassava waste in the production of adhesive ekstender ( catalyst concentration and time. The dekstrin process need beaker glass, stirrer, electric stove with oilbatch heater, thermometer, screening 80 mesh. Cassava wastes that keep on several days is burned without water at 800 C for 1 hours. Then drops acid catalyst ion the beaker glass with different concentration. Then the temperature is raised until 1100C for 1 hour. After the drying process, make it cool then screen it in to screener 80 mesh. The results show that on the higher concentration of acid, dextrin will get on the higher concentration. At the certain concentration of acid, dekstrin will not get in the high concentration. Maximum efficiency of the concentration of acid is 0,8 N. Keeping long day for cassava waste can make lower the concentration of dextrin. The best keeping day is the first day until four day.

  4. UTILIZATION OF CASSAVA WASTE IN THE PRODUCTION OF PLYWOOD ADHESIVE EKSTENDER WITH DEXTRIN (WITH ACID CATALYST

    Directory of Open Access Journals (Sweden)

    Piyantina Rukmini

    2017-10-01

    Full Text Available Require of manihot Esculinta Crantz in Indonesia rises in every year as growth of Indonesian people, bioethanol industry,and animal food. Raw material that use in this research is cassava wastes. This research aimed to know the utilization of cassava waste, the optimum condition process of dextrin, and to know the variable that influent the utilization of cassava waste in the production of adhesive ekstender ( catalyst concentration and time. The dekstrin process need beaker glass, stirrer, electric stove with oilbatch heater, thermometer, screening 80 mesh. Cassava wastes that keep on several days is burned without water at 800 C for 1 hours. Then drops acid catalyst ion the beaker glass with different concentration. Then the temperature is raised until 1100C for 1 hour. After the drying process, make it cool then screen it in to screener 80 mesh. The results show that on the higher concentration of acid, dextrin will get on the higher concentration. At the certain concentration of acid, dekstrin will not get in the high concentration. Maximum efficiency of the concentration of acid is 0,8 N. Keeping long day for cassava waste can make lower the concentration of dextrin. The best keeping day is the first day until four day.

  5. AGROECOSYSTEMS SUSTAINABILITY OF CASSAVA PRODUCTION OF PARAÍBA RURAL AREA FROM THE PERSPECTIVE OF BIOGRAM

    Directory of Open Access Journals (Sweden)

    Valdenildo Pedro da Silva

    2015-08-01

    Full Text Available Agriculture modernization resulting from green revolution occurred through means of diverse technological innovations as soluble fertilizers, pesticides, agricultural machinery and genetically modified seeds, aimed at increasing food production. However, the indiscriminate use of these innovations by farmers has been highlighted numerous environmental problems, affecting the productive agricultural system. This technological innovations reality and environmental obstacles, is also been experienced by cassava production in Paraíba rural area. Therefore, this study tried to assess the agroecosystems sustainability of cassava production (Manihot esculenta Crantz of Paraíba Rural Mesoregion, using Sustainable Development Index (S³ method, and its graphical representation, the Biogram. The results showed sustainability differences between the agroecosystems of investigated municipalities, of which Araçagi showed stable levels of sustainability, Araruna and Bananeiras demonstrated unstable levels, and Puxinanã showed the most critical sustainably level. It was concluded that, even the agroecosystems of Araçagi municipality showing better levels of sustainability, when compared with other municipalities assessed, cassava production showed unsustainability situations regarding its technological innovation levels, average yield of cassava production, land in erosion process, water scarcity and lack of social participation.

  6. Better cassava boosts food security | IDRC - International ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    2010-10-28

    Oct 28, 2010 ... ... of IDRC continues to this day to support my breeding work,” explains Nassar, now 72 years old ... Life-saving applications in Africa ... It improved national food security, restored economic balance to agricultural communities, ...

  7. Returns, productivity and constraints analyses of cassava/maize ...

    African Journals Online (AJOL)

    The study was conducted in Isi-Uzo LGA of Enugu State, and evaluated the productivity and profitability of cassava/maize/melon mixed cropping with the aim to determine the degree and direction of influence of the production factors and identification of constraints militating against the enterprise. Multistage and purposive ...

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

    International Nuclear Information System (INIS)

    Jonah, S.A.; Okunade, I.O.; Abolude, O.; Onyike, E.; Inuwa, I.M.

    2011-01-01

    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.

  9. 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)

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

    International Nuclear Information System (INIS)

    Sorapipatana, Chumnong; Yoosin, Suthamma

    2011-01-01

    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)

  11. Cassava as feedstock for ethanol production in South Africa

    African Journals Online (AJOL)

    Sanette

    2013-07-31

    Jul 31, 2013 ... Rising crude oil prices, lower crop prices on world ... industrial strategy of South Africa suggests the use of sugar based crops, ... Development of the biofuels industry in South Africa is ... production of ethanol from cassava is both economical ... In the SSF process, the saccharification step and fermentation.

  12. Effects of Green River Project on Cassava Farmers Production in ...

    African Journals Online (AJOL)

    This paper examined the effects of Green River project on cassava farmers' production in Ogba/Egbema/ Ndoni LGA of Rivers State. Purposive and stratified random sampling techniques were used to select the locations of Green River project, cooperative societies and respondents. Using structured questionnaire, a field ...

  13. Techno-economic analysis of fuel ethanol production from cassava ...

    African Journals Online (AJOL)

    Moncada Botero, J. (Jonathan)

    Remarks. Complexity. Investment in equipment and strain development. 1 .... 1. Standalone medium feedstock. Production Plant capacity 160,000 L/day increased fresh cassava yield (single plant). 2. Standalone .... Some data on physical properties of the components required during the simulation were obtained from the ...

  14. Experimental study of bioethanol production using mixed cassava and durian seed

    Science.gov (United States)

    Seer, Q. H.; Nandong, J.; Shanon, T.

    2017-06-01

    The production of biofuels using conventional fermentation feedstocks, such as sugar-and starch-based agricultural crops will in the long-term lead to a serious competition with human-animal food consumption. To avoid this competition, it is important to explore various alternative feedstocks especially those from inedible waste materials. Potentially, fruit wastes such as damaged fruits, peels and seeds represent alternative cheap feedstocks for biofuel production. In this work, an experimental study was conducted on ethanol production using mixed cassava and durian seeds through fermentation by Saccharomyces cerevisiae yeast. The effects of pH, temperature and ratio of hydrolyzed cassava to durian seeds on the ethanol yield, substrate consumption and product formation rates were analyzed in the study. In flask-scale fermentation using the mixed cassava-durian seeds, it was found that the highest ethanol yield of 45.9 and a final ethanol concentration of 24.92 g/L were achieved at pH 5.0, temperature 35°C and 50:50 volume ratio of hydrolyzed cassava to durian seeds for a batch period of 48 hours. Additionally, the ethanol, glucose and biomass concentration profiles in a lab-scale bioreactor were examined for the fermentation using the proposed materials under the flask-scale optimum conditions. The ethanol yield of 35.7 and a final ethanol concentration of 14.61 g/L were obtained over a period of 46 hours where the glucose was almost fully consumed. It is worth noting that both pH and temperature have significant impacts on the fermentation process using the mixed cassava-durian seeds.

  15. Ethanol production of banana shell and cassava starch

    International Nuclear Information System (INIS)

    Monsalve G, John F; Medina de Perez, Victoria Isabel; Ruiz colorado, Angela Adriana

    2006-01-01

    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

  16. 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.

  17. 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...... in order to identify the most sustainable design for the production of ethanol. The capacity for ethanol production from cassava rhizome is set to 150,000 liters/day, which is about 1.3 % of the total demand of ethanol in Thailand. LCA on the base case design pointed to large amounts of CO2 and CO...

  18. Energy and environmental assessments of bioethanol production from Sri Kanji 1 cassava in Malaysia

    OpenAIRE

    M. Hanif; T.M.I. Mahlia; H.B. Aditiya; M.S. Abu Bakar

    2017-01-01

    According to the Malaysia’s biofuel policy, renewable fuels are crucial for energy sustainability in the transportation sector in the future. This study was aimed to evaluate the potential of bioethanol production from Sri Kanji 1 cassava in Malaysia in terms of energy efficiency and renewability, as well to estimate the potential greenhouse gas (GHG) emissions reduction in CO2 equivalent. Bioethanol production process from cassava includes cassava farming, ethanol production, and transportat...

  19. Development of cassava periclinal chimera may boost production.

    Science.gov (United States)

    Bomfim, N; Nassar, N M A

    2014-02-10

    Plant periclinal chimeras are genotypic mosaics arranged concentrically. Trials to produce them to combine different species have been done, but pratical results have not been achieved. We report for the second time the development of a very productive interspecific periclinal chimera in cassava. It has very large edible roots up to 14 kg per plant at one year old compared to 2-3 kg in common varieties. The epidermal tissue formed was from Manihot esculenta cultivar UnB 032, and the subepidermal and internal tissue from the wild species, Manihot fortalezensis. We determined the origin of tissues by meiotic and mitotic chromosome counts, plant anatomy and morphology. Epidermal features displayed useful traits to deduce tissue origin: cell shape and size, trichome density and stomatal length. Chimera roots had a wholly tuberous and edible constitution with smaller starch granule size and similar distribution compared to cassava. Root size enlargement might have been due to an epigenetic effect. These results suggest a new line of improved crop based on the development of interspecific chimeras composed of different combinations of wild and cultivated species. It promises boosting cassava production through exceptional root enlargement.

  20. Biogas Production Using Anaerobic Biodigester from Cassava Starch Effluent

    Directory of Open Access Journals (Sweden)

    S. Sunarso

    2010-12-01

    Full Text Available IKMs’ factory activity in Margoyoso produces liquid and solid wastes. The possible alternative was to use the liquid effluent as biogas raw material. This study focuses 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 that perform at ambient temperature for 30 days. Ruminant bacteria, yeast, urea, and microalgae was added 10% (v/v, 0.08% (w/v, 0.04% (w/v, 50% (v/v of mixing solution volume, respectively. The pH of slurry was adjusted with range 6.8-7.2 and was measured daily and corrected when necessary with Na2CO3. The total biogas production was measured daily by the water displacement technique. Biogas production from the ungelling and gelling mixture of cassava starch effluent, yeast, ruminant bacteria, and urea were 726.43 ml/g total solid and 198 ml/g total solid. Biogas production from ungelling mixture without yeast was 58.6 ml/g total solid. Biogas production from ungelling mixture added by microalgae without yeast was 58.72 ml/g total solid and that with yeast was 189 ml/g total solid. Biogas production from ungelling mixture of cassava starch effluent, yeast, ruminant bacteria, and urea in semi-continuous process was 581.15 ml/g total solid. Adding of microalgae as nitrogen source did not give significant effect to biogas production. But adding of yeast as substrate activator was very helpful to accelerate biogas production. The biogas production increased after cassava starch effluent and yeast was added. Requirement of sodium carbonate (Na2CO3 to increase alkalinity or buffering capacity of fermenting solution depends on pH-value

  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

    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

  2. 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)

  3. 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.

  4. Restoring Cassava Production in Uganda | IDRC - International ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    2010-12-16

    Dec 16, 2010 ... The government's agricultural extension service was fraught with problems, so the ... The tuber can be turned into such useful products as starch, glucose and fructose. ... "It's just tapping that potential that remains a challenge.

  5. Annual report of the project BDI 5001: Improving cassava productivity through mutation breeding and better water and nutrient management practices using nuclear techniques

    International Nuclear Information System (INIS)

    2018-01-01

    Implementating the IAEA/BDI 5001 project, ISABU has conducted several activities in order to contribute to the food security improvement and farmers’ incomes. Cassava productivity was indeed improved through soil fertilization, mutation breeding, cassava in vitro mutagenesis, halding mutant populations and best water and nutrient management practices using nuclear techniques. Scientific visits, workshops and farmer field schools were organized for different associations in different regions of Burundi for exchange of experience and diseases limitation. The expected results were the soil fertility, a good water management and the increase of the capacity of cassava to resist diseases, which gives a good yield of cassava. High officials from Burundi and expert form IAEA visited the project, the constraint is the lack of irradiation facilities in the region and ISABU propose that IAEA should support national Institutes.

  6. 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.

  7. 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

  8. The potential distribution of cassava mealybug (Phenacoccus manihoti, a threat to food security for the poor.

    Directory of Open Access Journals (Sweden)

    Tania Yonow

    Full Text Available The cassava mealybug is a clear and present threat to the food security and livelihoods of some of the world's most impoverished citizens. Niche models, such as CLIMEX, are useful tools to indicate where and when such threats may extend, and can assist with planning for biosecurity and the management of pest invasions. They can also contribute to bioeconomic analyses that underpin the allocation of resources to alleviate poverty. Because species can invade and establish in areas with climates that are different from those that are found in their native range, it is essential to define robust range-limiting mechanisms in niche models. To avoid spurious results when applied to novel climates, it is necessary to employ cross-validation techniques spanning different knowledge domains (e.g., distribution data, experimental results, phenological observations. We build upon and update a CLIMEX niche model by Parsa et al. (PloS ONE 7: e47675, correcting inconsistent parameters and re-fitting it based on a careful examination of geographical distribution data and relevant literature. Further, we consider the role of irrigation, the known distribution of cassava production and a targeted review of satellite imagery to refine, validate and interpret our model and results. In so doing, we bring new insights into the potential spread of this invasive insect, enabling us to identify potential bio-security threats and biological control opportunities. The fit of the revised model is improved, particularly in relation to the wet and dry limits to establishment, and the parameter values are biologically plausible and accord with published scientific literature.

  9. Assisted of electromagnetic fields in glucose production from cassava stems

    Science.gov (United States)

    Lismeri, Lia; Haryati, Sri; Djoni Bustan, M.; Darni, Yuli

    2018-03-01

    Decrease in fossil fuel reserves that led to high price has become major problem in many countries around the world. To acquire the sustainability of energy reserves, the renewable energies obtained from plant biomass will therefore have to play an increasing role in fulfilling energy demand throughout the century. Renewable energy source must be explored by innovative techniques which is safe to the environment and low in energy consumptions. This research conducted to produce glucose from cassava stems assisted by electromagnetic field inductions process. The parameters used in this research were pretreatment solvent, concentration, temperature and electrical currents. The electromagnetic field inductions could be applied to increase glucose productivity with the maximum yield of glucose was 47.43%.

  10. A socio-scientific analysis of the environmental and health benefits as well as potential risks of cassava production and consumption.

    Science.gov (United States)

    Mombo, S; Dumat, C; Shahid, M; Schreck, E

    2017-02-01

    Due to its high adaptability, cassava (Manihot esculenta Crantz) is one of the world's most cultivated and consumed plants after maize and rice. However, there are relatively few scientific studies on this important crop. The objective of this review was therefore to summarize and discuss the available information on cassava cropping in order to promote sustainable practices in terms of production and consumption. Cassava cultivation has been expanding recently at the global scale and is widely consumed in most regions of South America, Africa, and Asia. However, it is also characterized by the presence in its roots of potentially toxic hydrocyanic acid. Furthermore, cassava can also absorb pollutants as it is currently cultivated near roads or factories and generally without consideration for potential sources of soil, water, or atmospheric pollution. Careful washing, peeling, and adequate preparation before eating are therefore crucial steps for reducing human exposure to both environmental pollutants and natural hydrocyanic acid. At present, there is not enough precise data available on this staple food crop. To improve our knowledge on the nutritive benefits versus health risks associated with cassava consumption, further research is necessary to compare cassava cultivars and precisely study the influence of preparation methods.

  11. Lactic acid bacteria and yeasts associated with spontaneous fermentations during the production of sour cassava starch in Brazil.

    Science.gov (United States)

    Lacerda, Inayara C A; Miranda, Rose L; Borelli, Beatriz M; Nunes, Alvaro C; Nardi, Regina M D; Lachance, Marc-André; Rosa, Carlos A

    2005-11-25

    Sour cassava starch is a traditional fermented food used in the preparation of fried foods and baked goods such as traditional cheese breads in Brazil. Thirty samples of sour cassava starch were collected from two factories in the state of Minas Gerais. The samples were examined for the presence of lactic acid bacteria, yeasts, mesophilic microorganisms, Bacillus cereus and faecal coliforms. Lactic acid bacteria and yeasts isolates were identified by biochemical tests, and the identities were confirmed by molecular methods. Lactobacillus plantarum and Lactobacillus fermentum were the prevalent lactic acid bacteria in product from both factories, at numbers between 6.0 and 9.0 log cfu g(-)(1). Lactobacillus perolans and Lactobacillus brevis were minor fractions of the population. Galactomyces geothricum and Issatchenkia sp. were the prevalent yeasts at numbers of 5.0 log cfu g(-)(1). A species similar to Candida ethanolica was frequently isolated from one factory. Mesophilic bacteria and amylolytic microorganisms were recovered in high numbers at all stages of the fermentation. B. cereus was found at low numbers in product at both factories. The spontaneous fermentations associated with the production of sour cassava starch involve a few species of lactic acid bacteria at high numbers and a variety of yeasts at relatively low numbers.

  12. Energy and environmental assessments of bioethanol production from Sri Kanji 1 cassava in Malaysia

    Directory of Open Access Journals (Sweden)

    M. Hanif

    2017-03-01

    Full Text Available According to the Malaysia’s biofuel policy, renewable fuels are crucial for energy sustainability in the transportation sector in the future. This study was aimed to evaluate the potential of bioethanol production from Sri Kanji 1 cassava in Malaysia in terms of energy efficiency and renewability, as well to estimate the potential greenhouse gas (GHG emissions reduction in CO2 equivalent. Bioethanol production process from cassava includes cassava farming, ethanol production, and transportation in which the primary energy consumption was considered. The Net Energy Balance (NEB and Net Energy Ratio (NER of 25.68 MJ/L and 3.98, respectively, indicated that bioethanol production from Sri Kanji 1 cassava in Malaysia was energy efficient. From the environmental perspective, the GHG balance results revealed that the production and distribution of 1 L of Cassava Fuel Ethanol (CFE could reduce GHG emissions by 73.2%. Although found promising in the present study, Sri Kanji 1 cassava as bioethanol feedstock should be further investigated by constructing an actual ethanol plant to obtain real life data.

  13. Effect of cassava peel and cassava bagasse natural fillers on mechanical properties of thermoplastic cassava starch: Comparative study

    Science.gov (United States)

    Edhirej, Ahmed; Sapuan, S. M.; Jawaid, Mohammad; Zahari, Nur Ismarrubie; Sanyang, M. L.

    2017-12-01

    Increased awareness of environmental and sustainability issues has generated increased interest in the use of natural fiber reinforced composites. This work focused on the use of cassava roots peel and bagasse as natural fillers of thermoplastic cassava starch (TPS) materials based on cassava starch. The effect of cassava bagasse (CB) and cassava peel (CP) content on the tensile properties of cassava starch (CS) biocomposites films was studied. The biocomposites films were prepared by casting technique using cassava starch (CS) as matrix and fructose as plasticizer. The CB and CP were added to improve the properties of the films. The addition of both fibers increased the tensile strength and modulus while decreased the elongation at break of the biocomposites films. Films containing CB showed higher tensile strength and modulus as compared to the films containing the same amount of CP. The addition of 6 % bagasse increased the modulus and maximum tensile stress to 581.68 and 10.78 MPa, respectively. Thus, CB is considered to be the most efficient reinforcing agent due to its high compatibility with the cassava starch. The use of CB and CP as reinforcement agents for CS thermoplastic cassava added value to these waste by-products and increase the suitability of CS composite films as environmentally friendly food packaging material.

  14. Cassava as feedstock for ethanol production in South Africa

    African Journals Online (AJOL)

    Sanette

    2013-07-31

    Jul 31, 2013 ... substitute a minimum of 2% of the country's transportation fuel with biomass based fuels. ... and fermentation (SSF) showed the highest ethanol yield and direct ... of co-immobilized yeast cells to ferment cassava starch.

  15. THE PRODUCTION OF A LOW DIETARY BULK DENSITY CASSAVA

    African Journals Online (AJOL)

    iya beji

    carbohydrates. Cassava roots are processed into three main staples in Nigeria, lafun, fufu .... Promotion of Root Crops Based Industries. Proceedings of the ... presented at the world Soybean Conference in Thailand 1994. United Nations.

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

    Science.gov (United States)

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

    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 that the increase of all factors increased the soluble carbohydrate production, whereas hydrogen production was inhibited when the factors exceeded their optimal values. The optimal conditions for hydrogen production were pretreatment temperature 89.5 °C, concentration 1.4% and time 69 min for the highest hydrogen production of 434 mL, 67% higher than raw cassava stillage.

  17. 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.

  18. Land Husbandry: Biochar application to reduce land degradation and erosion on cassava production

    Science.gov (United States)

    Yuniwati, E. D.

    2017-12-01

    This field experiment was carried out to examine the effect of increasing crop yield on land degradation and erosion in cassava-based cropping systems. The experiment was also aimed at showing that with proper crop management, the planting of cassava does not result in land degradation, and therefore, a sustainable production system can be obtained. The experiment was done in a farmer's fields in Batu, about 15 km south east of Malang, East Java, Indonesia. The soils are Alfisols with a surface slope of about 8%. There were 8 experimental treatments with two replications. The experiment results show that biochar applications reduce of soil erosion rate of the cassava field were not necessarily higher than those of maize in terms of crop yield and crop management. At low-to-medium yield, also observed the nutrient uptake of cassava was lower than that of maize. At high yield, only the K uptake of cassava was higher than that of maize, whereas the N and P uptake was more or less similar. Soil erosion on the cassava field was significantly higher than that on the maize field; however, this only occurred when there was no suitable crop management. Simple crop managements, such as ridging, biochar application, or manure application could significantly reduce soil erosion. The results also revealed that proper management could prevent land degradation and increase crop yield. In turn, the increase in crop yield could decrease soil erosion and plant nutrient depletion.

  19. The effect of cassava and corn flour utilization on the physicochemical characteristics of cassava leaves snack

    Science.gov (United States)

    Ambarsari, I.; Endrasari, R.; Oktaningrum, G. N.

    2018-01-01

    Cassava leaves are nutritious vegetable, but often regarded as an inferior commodity. One of the efforts increasing in the benefit of cassava leaves is through processing it into snack. In order to support the food diversification program and to reduce the dependence on imported commodities, the development of cassava leaves snack could be accompanied by optimizing the use of local materials to minimize the use of wheat flour. The aim of this assessment was to learn the effects of cassava and corn flour substitution on the physicochemical characteristics of cassava-leaves snack. The substitution of local flour (cassava and corn) on the snack production was carried on three levels at 15, 30, and 45%. A control treatment was using 100% wheat flour. The results showed that cassava and corn flour were potential to substitute wheat flour for making cassava-leaves snack. The substitution of cassava and corn flour as much as 45% was able to produce crispy products with a brighter color. The substitution of corn flour was resulting in snacks with the lower content of lipid than the other substitution snacks.

  20. Application of iota and kappa carrageenans to traditional several food using modified cassava flour

    Science.gov (United States)

    Al-Baarri, A. N.; Legowo, A. M.; Rizqiati, H.; Widayat; Septianingrum, A.; Sabrina, H. N.; Arganis, L. M.; Saraswati, R. O.; Mochtar, Rr C. P. R.

    2018-01-01

    Carrageenan has been known well as hydrocolloids that forming viscous dispersions and gels when dispersed in water. The carrageenan has not been widely applied to traditional foods. Therefore, the aim of this research was to determine the effect of kappa and iota carrageenans in traditional food models using modified cassava flour, sugar, and coconut milk. The textural properties, i.e. hardness, cohesiveness, springiness and adhesiveness have been measured using texture analyzer. The study indicated that traditional food models added kappa carrageenan at 2% generated remarkably higher in the hardness, cohesiveness, and springiness than those added iota carrageenan. On the other hand, the reserve result were found in the adhesiveness parameter. As conclusion, kappa carrageenan scan be potentially used for producing traditional foods based on the hard-texture-oriented foods whereas iota carrageenan can be used for the traditional foods with better adhesiveness.

  1. The production-ecological sustainability of cassava, sugarcane and sweet sorghum cultivation for bioethanol in Mozambique

    NARCIS (Netherlands)

    Vries, de S.C.; Ven, van de G.W.J.; Ittersum, van M.K.; Giller, K.E.

    2012-01-01

    We present an approach for providing quantitative insight into the production-ecological sustainability of biofuel feedstock production systems. The approach is based on a simple crop-soil model and was used for assessing feedstock from current and improved production systems of cassava for

  2. Enzymatic Production of Ethanol from Cassava Starch Using Two ...

    African Journals Online (AJOL)

    Cassava starch from TMS 30572 and Idileru were hydrolyzed with ƒ¿-amylase and amylo-glucosidase before fermentation using two strains of Saccharomyces cerevisiae from palm wine and bakersf yeast. The per cent yield of sugars and total dissolved solids were 66 % and 26% respectively while pH was 7.

  3. Cassava productivity linked to potassium's influence on water use efficiency

    NARCIS (Netherlands)

    Ezui, K.S.; Franke, A.C.; Leffelaar, P.A.; Giller, K.E.

    2017-01-01

    This paper presents the results of field studies conducted in Togo (Djakakope and Sevekpota) to assess the effect of potassium (K) on cassava yield, water use efficiency (WUE) and transpiration as affected by nitrogen (N) and phosphorus (P) availability under rainfed conditions. It was shown that an

  4. Conversion of cassava wastes for biofertilizer production using phosphate solubilizing fungi.

    Science.gov (United States)

    Ogbo, Frank C

    2010-06-01

    Two fungi characterized as Aspergillus fumigatus and Aspergillus niger, isolated from decaying cassava peels were used to convert cassava wastes by the semi-solid fermentation technique to phosphate biofertilizer. The isolates solubilized Ca(3)(PO(4))(2), AlPO(4) and FePO(4) in liquid Pikovskaya medium, a process that was accompanied by acid production. Medium for the SSF fermentation was composed of 1% raw cassava starch and 3% poultry droppings as nutrients and 96% ground (0.5-1.5mm) dried cassava peels as carrier material. During the 14days fermentation, both test organisms increased in biomass in this medium as indicated by increases in phosphatase activity and drop in pH. Ground cassava peels satisfied many properties required of carrier material particularly in respect of the organisms under study. Biofertilizer produced using A. niger significantly (p<.05) improved the growth of pigeon pea [Cajanus cajan (L.) Millsp.] in pot experiments but product made with A. fumigatus did not. Copyright 2009 Elsevier Ltd. All rights reserved.

  5. Production and morphological components of sunflower on soil fertilized with cassava wastewater

    Directory of Open Access Journals (Sweden)

    Mara Suyane Marques Dantas

    Full Text Available ABSTRACT Agroindustrial residues, such as cassava wastewater, have been used as soil fertilizers, reducing environmental pollution and recovering nutrients. The objective of this work was to evaluate production and morphological components and oil yield of sunflower (Helianthus annuus, hybrid Helio-250, fertilized with cassava wastewater. The experiment was conducted at the Experimental Station of the Instituto Agronomico de Pernambuco, Vitória de Santo Antão, State of Pernambuco, Brazil. A randomized block experimental design was used, with six cassava wastewater rates (0, 8.5, 17.0, 34.0, 68.0 and 136 m3 ha-1 and four replications. The variables evaluated were shoot fresh and dry weight, capitulum fresh and dry weight, capitulum diameter, seed yield, oil yield and seed oil content. The use cassava wastewater as soil fertilizer improved the production and morphological variables evaluated, except the seed oil content, which decreased with application of cassava wastewater rates above 25 m3 ha-1.

  6. Cassava for food and energy: exploring potential benefits of processing of cassava into cassava flour and bioenergy at farmstead and community levels in rural Mozambique

    NARCIS (Netherlands)

    Zvinavashe, E.; Elbersen, H.W.; Slingerland, M.A.; Kolijn, S.; Sanders, J.P.M.

    2011-01-01

    As in most of sub-Sahara Africa, rural people in Mozambique use firewood as their main source of energy. The use of firewood is associated with several health problems, and the time spent collecting it reduces time for other activities. Cassava is grown as a reserve crop in Mozambique where it is

  7. Impregnation of cinnamaldehyde into cassava starch biocomposite films using supercritical fluid technology for the development of food active packaging.

    Science.gov (United States)

    de Souza, Ana Cristina; Dias, Ana M A; Sousa, Hermínio C; Tadini, Carmen C

    2014-02-15

    In this work, supercritical solvent impregnation (SSI) has been tested for the incorporation of natural compounds into biocomposite materials for food packaging. Cinnamaldehyde, with proved antimicrobial activity against fungi commonly found in bread products, was successfully impregnated on biocomposite cassava starch based materials using supercritical carbon dioxide as solvent. Different process experimental conditions were tested (pressure, impregnation time and depressurization rate) at a fixed temperature (35 °C) in order to study their influence on the amount of impregnated cinnamaldehyde as well as on the morphology of the films. Results showed that all conditions permitted to impregnate antimicrobial active amounts superior to those previously obtained using conventional incorporation methods. Moreover, a significant decrease of the equilibrium water vapor sorption capacity and water vapor permeability of the films was observed after SSI processing which is a clear advantage of the process, considering the envisaged applications. Copyright © 2013 Elsevier Ltd. All rights reserved.

  8. Mantakassa: an epidemic of spastic paraparesis associated with chronic cyanide intoxication in a cassava staple area of Mozambique. 2. Nutritional factors and hydrocyanic acid content of cassava products*

    Science.gov (United States)

    1984-01-01

    An outbreak of spastic paraparesis which mostly affected women and children occurred in a northern province of Mozambique in 1981. The epidemic was related to chronic cyanide intoxication associated with a diet consisting almost exclusively of cassava. A prolonged drought in the area had exhausted all food resources except cassava, especially the bitter varieties. A nutritional, toxicological and botanical investigation was carried out in two of the five districts affected. The main findings were that cyanide levels were unusually high in the cassava plant as a consequence of the drought with daily intakes estimated at 15-31.5 mg HCN. Detoxification of the bitter varieties by sun-drying was inadequate because of the general food shortage, and metabolic detoxification was probably reduced owing to the absence of sulfur-containing amino acids in the diet. The raw and dried uncooked cassava was eaten mostly by women and children. The nutritional status of the population, however, was not very poor and symptoms of advanced under-nutrition were rarely seen. PMID:6088100

  9. Efficiency of resource-use in Cassava production in Edo state, Nigeria

    African Journals Online (AJOL)

    This study employed the use of the Maximum Likelihood Estimation Technique in estimating the efficiency of resource-use in cassava production in Edo State. Data used for the study were sourced through the cost-route method of data collection, based on a stratified random sampling technique. The average farm size of ...

  10. 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

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

    International Nuclear Information System (INIS)

    Vang Rasmussen, Laura; Rasmussen, Kjeld; Birch-Thomsen, Torben; Kristensen, Søren B.P.; Traoré, Oumar

    2012-01-01

    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.

  12. 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.

  13. 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

  14. 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

    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

  15. 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.

  16. Allocative Efficiency Analysys Production Function Of Cassava Farming (Manihot, Sp.) In Tenayan Raya Sub-District Of Pekanbaru City

    Science.gov (United States)

    Nizar, Rini; Nurwati, Niken; Amalia

    2017-12-01

    Cassava (Manihot sp) has long been known and cultivated by Indonesian farmers. The economic and social potential of cassava aside from foodstuffs can also be used as raw materials for industrial use and animal feed. In Riau Province, Cassva has the potential to be developed considering Cassva is a plant that can easily grow on low altitude to high altitude lands. Cassava does not need a complex maintenance. Conventionally, this plant can be planted and left alone by itself. Cassava roots can be developed to be a processed products that society needs as main foodstuffs ingredients. This research is done in three months and the purpose is to know the influence of input use (pesticide, seeds, fertilizers and labor) on cassava farming to cassava farming by the model of cobb-douglas. Other than that is also the effect on economical efficiency. The method used in this research is a quantitative research by using Cobb-Douglas Function Model. This research was done in the Tenayan Raya sub-district with 55 farmer samples. This research shows Cobb-Douglas Production Function can be used as the predictor for Cassava production function in Tenayan Raya Sub-district of Pekanbaru City. Altogether the production factor used by farmers influence production. Partially only usage of organic fertilizer that does not affect production, while other production factor such as, seeds, pesticides, an-organic fertilizer (urea) and labor affect production by quite a bit. Usage of production factor seeds, urea and pesticides is not yet efficient while usage of organic fertilizer is not efficient and usage of labor on cassava agriculture by respondent farmers is relatively efficient

  17. Awareness of Cassava Peel Utilization Forms among Cassava ...

    African Journals Online (AJOL)

    hp

    processors were women (76.5%), married (75.0%), and members of cassava processing associations. (89.5%) ... products for mini-agricultural business include wafers .... Results and Discussion .... one or more cassava farmers' or processors'.

  18. Farmers' perceptions of the "Unleashing the Power of Cassava in Africa in Response to the Food Crisis" (UPoCA) project : Experiences from Malawi

    OpenAIRE

    Vuong, Thao Thi Phuong

    2012-01-01

    The “Unleashing the Power of Cassava in Africa in Response to the Food Price Crisis” (UPoCA) project carried out by the International Institute of Tropical Agriculture from 2008 to 2010 aimed to assist farmers to increase food security and improve livelihoods through promoting cassava cultivation. In this study, 120 beneficiary households of the UPoCA project in Kasungu and Dowa provinces in Malawi were interviewed using a semi-structured questionnaire together with key informant interviews a...

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

    International Nuclear Information System (INIS)

    Mangmeechai, Aweewan; Pavasant, Prasert

    2013-01-01

    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

  20. 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.

  1. Value chain and marketing margins of cassava: An assessment of ...

    African Journals Online (AJOL)

    Value chain and marketing margins of cassava: An assessment of cassava marketing in ... African Journal of Food, Agriculture, Nutrition and Development ... Cassava is one of the emerging market oriented agricultural commodities with ...

  2. Production of ethanol from cassava pulp via fermentation with a surface-engineered yeast strain displaying glucoamylase

    Energy Technology Data Exchange (ETDEWEB)

    Kosugi, Akihiko; Murata, Yoshinori; Arai, Takamitsu; Mori, Yutaka [Post-harvest Science and Technology Division, Japan International Research Center for Agricultural Sciences (JIRCAS), 1-1 Ohwashi, Tsukuba, Ibaraki 305-8686 (Japan); Kondo, Akihiko [Department of Chemical Science and Engineering, Faculty of Engineering, Kobe University, Nada-ku, Kobe, 657-8501 (Japan); Ueda, Mitsuyoshi [Department of Applied Biochemistry, Division of Applied Life Sciences, Graduate School of Agriculture, Kyoto University, Sakyo-ku, Kyoto 606-8502 (Japan); Vaithanomsat, Pilanee; Thanapase, Warunee [Nanotechnology and Biotechnology Division, Kasetsart Agricultural and Agro-Industrial Product Improvement Institute (KAPI), Kasetsart University, 50 Chatuchak, Ladyao, Bangkok 10900 (Thailand)

    2009-05-15

    Cassava (Manihot esculenta Crantz) pulp, produced in large amounts as a by-product of starch manufacturing, is a major biomass resource in Southeast Asian countries. It contains abundant starch (approximately 60%) and cellulose fiber (approximately 20%). To effectively utilize the cassava pulp, an attempt was made to convert its components to ethanol using a sake-brewing yeast displaying glucoamylase on the cell surface. Saccharomyces cerevisiae Kyokai no. 7 (strain K7) displaying Rhizopus oryzae glucoamylase, designated strain K7G, was constructed using the C-terminal-half region of {alpha}-agglutinin. A sample of cassava pulp was pretreated with a hydrothermal reaction (140 C for 1 h), followed by treatment with a Trichoderma reesei cellulase to hydrolyze the cellulose in the sample. The K7G strain fermented starch and glucose in pretreated samples without addition of amylolytic enzymes, and produced ethanol in 91% and 80% of theoretical yield from 5% and 10% cassava pulp, respectively. (author)

  3. 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...... that the increase of all factors increased the soluble carbohydrate production, whereas hydrogen production was inhibited when the factors exceeded their optimal values. The optimal conditions for hydrogen production were pretreatment temperature 89.5 °C, concentration 1.4% and time 69 min for the highest hydrogen...

  4. Cassava and soil fertility in intensifying smallholder farming systems of East Africa

    NARCIS (Netherlands)

    Fermont, van A.M.

    2009-01-01

    Keywords: Cost-benefits, Crop management, Farming systems, Fertilizer, Food security, Generalizations, Income, Labour, Land pressure, Niche, Rainfall, Sub-Saharan Africa, System analysis, Yield gap.
    Cassava is an important crop in Africa. This thesis focuses on cassava production in the mid

  5. Cassava: Nutrient composition and nutritive value in poultry diets

    Directory of Open Access Journals (Sweden)

    Natalie K. Morgan

    2016-12-01

    Full Text Available Insufficient supply, high prices and competition with the human food and biofuel industries means there is a continuous demand for alternative energy sources for poultry. As a result, cassava is becoming an increasingly important ingredient in poultry diets, largely due to its high availability. Efficient use of cassava products has been shown to reduce feed costs of poultry production. The utilisation of cassava is, however, limited by a number of factors, including its high fibre and low energy content and the presence of anti-nutritional factors, primarily hydrocyanic acid (HCN. With correct processing the inclusion level of cassava in poultry diets could be increased. Extensive research has been conducted on cassava products for poultry, but there is still a lack of consistency amongst the measured nutritive values for cassava and its products, hence variation exists in results from poultry studies. This paper reviews the nutrient composition of cassava products and its value as an alternative energy source in poultry diets.

  6. Effect of Drying Method and Variety on Quality of Cassava Starch ...

    African Journals Online (AJOL)

    Effect of Drying Method and Variety on Quality of Cassava Starch Extracts. ... Cassava starch is one of the main industrial products of cassava processing. ... Also, cassava starch samples dried at lower temperature have better functional and ...

  7. Modification of cassava starch using combination process lactic acid hydrolysis and micro wave heating to increase coated peanut expansion quality

    Science.gov (United States)

    Sumardiono, Siswo; Pudjihastuti, Isti; Jos, Bakti; Taufani, Muhammad; Yahya, Faad

    2017-05-01

    Modified cassava starch is very prospective products in the food industry. The main consideration of this study is the increasing volume of imported wheat and the demand for modified cassava starch industry. The purpose of this study is the assessing of lactic acid hydrolysis and microwave heating impact to the physicochemical and rheological properties of modified cassava starch, and test applications of modified cassava starch to coated peanut expansion quality. Experimental variables include the concentration of lactic acid (0.5% w/w, 1% w/w; 2% w/w), a time of hydrolysis (15, 30, 45 minutes), a time of microwave heating (1, 2, 3 hours). The research step is by dissolving lactic acid using aquadest in the stirred tank reactor, then added cassava starch. Hydrolysed cassava starch was then heated by microwave. Physicochemical properties and rheology of the modified cassava starch is determined by the solubility, swelling power, and test congestion. The optimum obtained results indicate that solubility, swelling power, congestion test, respectively for 19.75%; 24.25% and 826.10% in the hydrolysis treatment for 15 minutes, 1% w lactic acid and microwave heating 3 hours. The physicochemical and rheological properties of modified cassava starch have changed significantly when compared to the native cassava starch. Furthermore, these modified cassava starch are expected to be used for the substitution of food products.

  8. 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...

  9. Cyanide and the human brain: perspectives from a model of food (cassava) poisoning.

    Science.gov (United States)

    Tshala-Katumbay, Desire D; Ngombe, Nadege N; Okitundu, Daniel; David, Larry; Westaway, Shawn K; Boivin, Michael J; Mumba, Ngoyi D; Banea, Jean-Pierre

    2016-08-01

    Threats by fundamentalist leaders to use chemical weapons have resulted in renewed interest in cyanide toxicity. Relevant insights may be gained from studies on cyanide mass intoxication in populations relying on cyanogenic cassava as the main source of food. In these populations, sublethal concentrations (up to 80 μmol/l) of cyanide in the blood are commonplace and lead to signs of acute toxicity. Long-term toxicity signs include a distinct and irreversible spastic paralysis, known as konzo, and cognition deficits, mainly in sequential processing (visual-spatial analysis) domains. Toxic culprits include cyanide (mitochondrial toxicant), thiocyanate (AMPA-receptor chaotropic cyanide metabolite), cyanate (protein-carbamoylating cyanide metabolite), and 2-iminothiazolidine-4-carboxylic acid (seizure inducer). Factors of susceptibility include younger age, female gender, protein-deficient diet, and, possibly, the gut functional metagenome. The existence of uniquely exposed and neurologically affected populations offers invaluable research opportunities to develop a comprehensive understanding of cyanide toxicity and test or validate point-of-care diagnostic tools and treatment options to be included in preparedness kits in response to cyanide-related threats. © 2016 New York Academy of Sciences.

  10. 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; 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

  11. 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.

  12. Physical properties of snacks made from cassava leaf flour

    Directory of Open Access Journals (Sweden)

    Adriana Cristina Ferrari

    2014-02-01

    Full Text Available The food industry is continually growing with new products becoming available every year. Extrusion combines a number of unit operations in one energy efficient rapid continuous process and can be used to produce a wide variety of snacks foods. The objective of this study was to evaluate the effect of extrusion temperature, screw speed, and amount of cassava leaf flour mixed with cassava starch on the physical properties of extruded snacks processed using a single screw extruder. A central composite rotational design, including three factors with 20 treatments, was used in the experimental design. Dependent variables included the expansion index, specific volume, color, water absorption index, and water solubility index. Among the parameters examined, the amount of cassava leaf flour and extrusion temperature showed significant effects on extruded snack characteristics. Mixtures containing 10% of cassava leaf flour extruded at 100°C and 255 rpm shows favorable levels of expansion, color, water absorption index, and water solubility index.

  13. 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)

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

    International Nuclear Information System (INIS)

    Panichnumsin, Pornpan; Nopharatana, Annop; Ahring, Birgitte; Chaiprasert, Pawinee

    2010-01-01

    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 o C) 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 VS 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.

  15. Middlemen and Smallholder Farmers in Cassava Marketing in Africa

    Directory of Open Access Journals (Sweden)

    Enete, AA.

    2009-01-01

    Full Text Available Cassava is a basic food staple and a major source of farm income in Africa. Efficiency in cassava marketing is therefore a very important determinant of consumers living cost and producers' income. Exploitation of one marketing agent by another in the course of product distribution could contribute to increased marketing costs and hence inefficiency. The paper examines the extent to which the widely held view that middlemen exploit farmers through monopsony purchases and usury apply to cassava farmers. The paper is based on primary data collected within the framework of the collaborative study of cassava in Africa (COSCA. The result of the analysis fails to support the view that middlemen generally engage in monopsony purchases of cassava products, because farmers had on average, higher volume of cassava products for sale in the market than middlemen. Prices of cassava products appeared more stable in Nigeria than in the other countries, because of the more elaborate involvement of middlemen, which encouraged competition. The intermediaries between the farmer and the consumer were at most three in each of the countries – the processor, the semi-wholesaler and the retailer. Cassava farmers and traders combined the role of the processor apparently because of the low development stage of mechanized processing technology. For both farmers and middlemen, transactions in cash were the predominant practice, followed by delayed payments. Advanced payment was non-existent except in Uganda. Marketing margins, though generally high, decline with good market access conditions. And the margins for granules were substantially lower than those of dried roots not only because of substantial differences in processing resource demand but also because of differences in marketing costs. This suggests that investments towards improving market access conditions, and in cost saving processing technologies for the production of granules are needed for the improvement

  16. 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 "Best if Used By" is a ...

  17. Determinants of Pesticide Use in Food Crop Production in Southeastern Nigeria

    Directory of Open Access Journals (Sweden)

    Sanzidur Rahman

    2018-02-01

    Full Text Available The present study examines pesticide use in producing multiple food crops (i.e., rice, yam, and cassava and identifies the range of socio-economic factors influencing pesticide use by 400 farmers from Ebonyi and Anambra states of Southeastern Nigeria using a Tobit model. Results reveal that 68% of the farmers grew at least two food crops. Overall, 41% of the farmers applied pesticides in at least one food crop, whereas 70% of the farmers producing both rice and yam applied pesticides. Pesticide use rates and costs vary significantly amongst farmers producing different food crops and crop combinations. Pesticide use rate is highest for producing yam followed by cassava estimated at 1.52 L/ha costing Naira 1677.97 per ha and 1.37 L/ha costing Naira 1514.96 per ha. Similarly, pesticide use rate is highest for the farmers that produce both yam and cassava followed by farmers that produce both rice and cassava. The inverse farm size–pesticide use rate exists in the study areas, i.e., the pesticide use rate is highest for the small farmers (p < 0.01. Farmers seem to treat pesticides as substitutes for labor and ploughing services, indicated by the significant positive influence of labor wage and ploughing price on pesticide use. Increases in yam price significantly increase pesticide use. Rice production significantly increases pesticide use, whereas cassava production significantly reduces pesticide use. Male farmers use significantly more pesticides. Farming experience is significantly positively related to pesticide use. Policy recommendations include land reform policies aimed at increasing farm operation size and investment in programmes to promote cassava production to reduce pesticide use in food crop production in Southeastern Nigeria.

  18. Improving hydrogen production from cassava starch by combination of dark and photo fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Su, Huibo; Cheng, Jun; Zhou, Junhu; Song, Wenlu; Cen, Kefa [State Key Laboratory of Clean Energy Utilization, Zhejiang University, Hangzhou 310027 (China)

    2009-02-15

    The combination of dark and photo fermentation was studied with cassava starch as the substrate to increase the hydrogen yield and alleviate the environmental pollution. The different raw cassava starch concentrations of 10-25 g/l give different hydrogen yields in the dark fermentation inoculated with the mixed hydrogen-producing bacteria derived from the preheated activated sludge. The maximum hydrogen yield (HY) of 240.4 ml H{sub 2}/g starch is obtained at the starch concentration of 10 g/l and the maximum hydrogen production rate (HPR) of 84.4 ml H{sub 2}/l/h is obtained at the starch concentration of 25 g/l. When the cassava starch, which is gelatinized by heating or hydrolyzed with {alpha}-amylase and glucoamylase, is used as the substrate to produce hydrogen, the maximum HY respectively increases to 258.5 and 276.1 ml H{sub 2}/g starch, and the maximum HPR respectively increases to 172 and 262.4 ml H{sub 2}/l/h. Meanwhile, the lag time ({lambda}) for hydrogen production decreases from 11 h to 8 h and 5 h respectively, and the fermentation duration decreases from 75-110 h to 44-68 h. The metabolite byproducts in the dark fermentation, which are mainly acetate and butyrate, are reused as the substrates in the photo fermentation inoculated with the Rhodopseudomonas palustris bacteria. The maximum HY and HPR are respectively 131.9 ml H{sub 2}/g starch and 16.4 ml H{sub 2}/l/h in the photo fermentation, and the highest utilization ratios of acetate and butyrate are respectively 89.3% and 98.5%. The maximum HY dramatically increases from 240.4 ml H{sub 2}/g starch only in the dark fermentation to 402.3 ml H{sub 2}/g starch in the combined dark and photo fermentation, while the energy conversion efficiency increases from 17.5-18.6% to 26.4-27.1% if only the heat value of cassava starch is considered as the input energy. When the input light energy in the photo fermentation is also taken into account, the whole energy conversion efficiency is 4.46-6.04%. (author)

  19. 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)

  20. 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.

  1. bioelectricity production from cassava mill effluents using microbial

    African Journals Online (AJOL)

    user

    2016-04-02

    Apr 2, 2016 ... technologies of energy production using renewable ... mediators in the commercial use of MFCs for energy .... gas for a period of 4 minutes to maintain anaerobic ..... potentials of some Nigerian industrial wastewater through ...

  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

    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. 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.

  4. Bio hydrogen production from cassava starch by anaerobic mixed cultures: Multivariate statistical modeling

    Science.gov (United States)

    Tien, Hai Minh; Le, Kien Anh; Le, Phung Thi Kim

    2017-09-01

    Bio hydrogen is a sustainable energy resource due to its potentially higher efficiency of conversion to usable power, high energy efficiency and non-polluting nature resource. In this work, the experiments have been carried out to indicate the possibility of generating bio hydrogen as well as identifying effective factors and the optimum conditions from cassava starch. Experimental design was used to investigate the effect of operating temperature (37-43 °C), pH (6-7), and inoculums ratio (6-10 %) to the yield hydrogen production, the COD reduction and the ratio of volume of hydrogen production to COD reduction. 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. The interaction effects between them seem not significant. The central composite design showed that the polynomial regression models were in good agreement with the experimental results. This result will be applied to enhance the process of cassava starch processing wastewater treatment.

  5. Ionization of food products

    International Nuclear Information System (INIS)

    Vasseur, J.P.

    1991-01-01

    After general remarks on foods preservation, on international works and on ionization future prospects, main irradiation sources are described. Recalls on radioactivity, on radiation-matter interaction, on toxicology of ionized foods and on ionized foods detection are given. Ionization applications to various products are reviewed, especially in: - Poultry meat - Fishing products - Fresh fruits and vegetables - Dry fruits and vegetables - spices, tea, infusion - prepacked products... An evaluation of economics and sociocultural impacts is presented in connection with recent experiments [fr

  6. 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.

  7. An Analysis Of The Difference In Gender Level Of Cassava Production And Access To Land In Abia State Nigeria

    Directory of Open Access Journals (Sweden)

    Onumadu F.N.

    2015-03-01

    Full Text Available Abstract The study examined the male and female level of access and ownership to land for cassava production in Abia state. The objectives of the study were to describe the socio-economic characteristics of the respondents determine the differences in quantity of cassava produced by both male and female farmers. A multi-stage random sampling technique was used select 218 respondents. Questionnaire was used for data collection while frequency counts mean percentages and Z-test were used in analyzing the data generated. The result shows that the mean age for male and the female were 52.7 and 46.2 years respectively. 94.5 of the male and 97.2 of the female had one form of formal education. The mean household size of the male and the female were 8 and 7 persons per house. The mean farming experiences of the male and female were 16.54 years and 13.26 years respectively. Mean income generated from cassava stand to be 54882.57 and 126082.60 respectively for both male and female. The Z- test analysis result shows that mean farm sizes of the respondents were 2.91 hectares and 2.45 hectares respectively for both male and female. The analysis also showed that there was significant difference between access to farmland of male and the female farmers at t -2.613 at 5 significant level and cassava output of male and the female at t -4.764 at 1 significant level. It was therefore recommended that a micro- credit scheme be established by government and nongovernmental organization target mainly on female cassava farmers for purchase of resources for cassava production.

  8. 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

  9. Evaluation of pretreatment methods on mixed inoculum for both batch and continuous thermophilic biohydrogen production from cassava stillage.

    Science.gov (United States)

    Luo, Gang; Xie, Li; Zou, Zhonghai; Wang, Wen; Zhou, Qi

    2010-02-01

    Anaerobic sludges, pretreated by chloroform, base, acid, heat and loading-shock, as well as untreated sludge were evaluated for their thermophilic fermentative hydrogen-producing characters from cassava stillage in both batch and continuous experiments. Results showed that the highest hydrogen production was obtained by untreated sludge and there were significant differences (pstillage.

  10. Cassava processing wastewater as a platform for third generation biodiesel production

    Directory of Open Access Journals (Sweden)

    Cristina Neves

    Full Text Available ABSTRACT This study aimed to evaluate third generation biodiesel production by microalgae Phormidium autumnale using cassava processing wastewater as a platform. Experiments were performed in a heterotrophic bubble column bioreactor. The study focused on the evaluation of the bioreactor (batch and fed-batch of different operational modes and the analysis of biofuel quality. Results indicate that fed-batch cultivations improved system performance, elevating biomass and oil productions to 12.0 g L−1 and 1.19 g L−1, respectively. The composition of this oil is predominantly saturated (60 % and monounsaturated (39 %, resulting in a biodiesel that complys with U.S., European and Brazilian standards. The technological route developed indicates potential for sustainable production of bulk oil and biodiesel, through the minimization of water and chemical demands required to support such a process.

  11. The Cassava Processing Industry in Brazil: Traditional Techniques ...

    African Journals Online (AJOL)

    The paper considers the evolution of cassava-based industrial production, processing and marketing in Brazil, in light of the great technological diversification to be found in Brazil. It discusses the private role of the small- and medium-scale food and related processing enterprises in the food industry, as they employ ...

  12. Bioethanol Production By Utilizing Cassava Peels Waste Through Enzymatic And Microbiological Hydrolysis

    Science.gov (United States)

    Witantri, R. G.; Purwoko, T.; Sunarto; Mahajoeno, E.

    2017-07-01

    Cassava peels waste contains, cellulose which is quite high at 43.626%, this is a potential candidate as a raw for bioethanol production. The purpose of this study was to determine the performance of the enzymatic hydrolysis, microbiological (Effective microbe) and fermentation in cassava peel waste is known from the results of quantitative measurement of multiple ethanol parameters (DNS Test, pH, ethanol concentration). This research was carried out in stages, the first stage is hydrolysis with completely randomized design with single factor variation of the catalyst, consisting of three levels ie cellulase enzymes, multienzyme and effective microbial EM4. The second stage is fermentation with factorial randomized block design, consisting of three groups of variations of catalyst, and has two factors: variations of fermipan levels 1, 2, 3% and the duration of fermentation, 2,4,6 days. The parameters in the test is a reducing sugar, pH and concentration of ethanol. The results showed that variation of hydrolysis treatment, fermentation time, and fermipan levels has real effect on the fermentation process. On average the highest ethanol content obtained from the treatment with multienzyme addition, with the addition of 2% fermipan levels and on the 2nd day of fermentation that is equal to 3.76%.

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

    OpenAIRE

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

    2016-01-01

    Abstract 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 l...

  14. Exploring optimal conditions for thermophilic fermentative hydrogen production from cassava stillage

    Energy Technology Data Exchange (ETDEWEB)

    Luo, Gang; Zou, Zhonghai; Wang, Wen [Key Laboratory of Yangtze River Water Environment, Ministry(Tongji University), Siping Road no 1239, Shanghai 200092 (China); Xie, Li; Zhou, Qi [Key Laboratory of Yangtze River Water Environment, Ministry(Tongji University), Siping Road no 1239, Shanghai 200092 (China); UNEP-Tongji University Institute of Environment for Sustainable Development, Siping Road no 1239, Shanghai 200092 (China)

    2010-06-15

    This study investigated the effects of seed sludges, alkalinity and HRT on the thermophilic fermentative hydrogen production from cassava stillage. Five different kinds of sludges were used as inocula without any pretreatment. Though batch experiments showed that mesophilic anaerobic sludge was the best inoculum, the hydrogen yields with different seed sludges were quite similar in continuous experiments in the range of 82.9-92.3 ml H{sub 2}/gVS without significant differences which could be attributed to the establishment of Uncultured Thermoanaerobacteriaceae bacterium-dominant microbial communities in all reactors. It is indicated that results obtained from batch experiments are not consistent with those from continuous experiments and all the tested seed sludges are good sources for continuous thermophilic hydrogen production from cassava stillage. The influent alkalinity of 6 g NaHCO{sub 3}/L and HRT 24 h were optimal for hydrogen production with hydrogen yield of 76 ml H{sub 2}/gVS and hydrogen production rate of 3215 ml H{sub 2}/L/d. Butyrate was the predominant metabolite in all experiments. With the increase in alkalinity of more than 6 g/L, the concentration of VFA/ethanol increased while hydrogen yield decreased due to the higher concentration of acetate and propionate. The decrease in HRT resulted in the higher hydrogen production rate but lower hydrogen yield. Variation of hydrogen yields were quite correlated with butyrate/acetate (B/A) ratio with different influent alkalinities, however, butyrate was important parameter to justify the hydrogen yields with various HRTs. (author)

  15. Impact Of Thermotherapy And Chlorothalonil On Plantlets Production Of Some Genotypes Of Cassava Manihot Esculenta Crantz Produce In Benin

    Directory of Open Access Journals (Sweden)

    J.A.

    2017-01-01

    Full Text Available Cassava Manihot esculenta is a starchy root plant of great economic importance in sub-Saharan Africa and particularly in Benin. Its production is confronted to virus diseases which cause a considerable losses of yield. This work aims to determine the impact of thermotherapy and chlorothalonil in the production of cassava material of plantation. Cuttings of four varieties RB89509 BEN86052 9102319 92B0057 are cultivated under two conditions of thermotherapy and a control under greenhouse during 4 weeks. These different conditions are a closed drying oven with 16 hours photoperiod at 40 C the day and 36C the night a drying oven Binder with photoperiod of 12 hours at 38C the day and 28C the night and the control carried out under the conditions of the greenhouse. The media used was Murashige and Skoog MS added with various amounts of chlorothalonil 0.6 gl and 2gl and control without chlorothalonil. Both techniques of thermotherapy eliminate the virus symptoms of cassava at the rate of 0 seedling infected in thermotherapy against 16 seedlings in natural condition. The technique of closed drying oven significantly favors the production of nodes at 5 level p0.000 and shoots p0.02 on the other hand Binder drying oven has no significant effect on the production of shoots p0.68. The chlorothalonil had a positive effect on in vitro infestations elimination of cassava p0.05 but influenced the growth and development of cassava explants by reducing of nodes production p0.01 without a lethal effect on the plantlets until the dose of 2gl.

  16. Two phases fermentative process for hydrogen and methane production from cassava wastewater

    Directory of Open Access Journals (Sweden)

    Aryane Mota Oliveira

    2017-04-01

    Full Text Available Introduction: Hydrogen and methane production was investigated in two phases of fermentative process. Objective: At the acidogenic phase, an anaerobic fluidized bed reactor was fed with cassava wastewater producing hydrogen. Methods: Expanded clay was used as a support material for biomass immobilization. The reactor was operated with HRT ranging from 8-1 h. Results: The best hydrogen yield production was 1.91 mol H2/mol glucose at HRT of 2 h. At the methanogenic phase, the acidogenic process effluent fed a fixed-bed reactor producing methane. Conclusion: Sururu (Mytella falcata shells was used as support acted as pH neutralizer in the fixed-bed reactor, yielding best (0.430±0.150 Lmethane/gCOD with 12h HRT phase.

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

    DEFF Research Database (Denmark)

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

    and solar resources in Mali 5) Screening of feasible applications of wind and solar energy in Mali: Assessment using the wind and solar maps for Mali The project is being carried out by a group of university departments, research institutions and consultants led by the UNEP Risø Centre (URC......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......) at the Technical University of Denmark (DTU) and conducted in cooperation with Direction Nationale de l’Energie (DNE) and Centre National de l’Energie Solaire et des Energies Renouvelables (CNESOLER) in Mali. The subcontracted institutions comprise Geographic Resource Analysis & Science A/S (GRAS), Department...

  18. Enhanced production of raw starch degrading enzyme using agro-industrial waste mixtures by thermotolerant Rhizopus microsporus for raw cassava chip saccharification in ethanol production.

    Science.gov (United States)

    Trakarnpaiboon, Srisakul; Srisuk, Nantana; Piyachomkwan, Kuakoon; Sakai, Kenji; Kitpreechavanich, Vichien

    2017-09-14

    In the present study, solid-state fermentation for the production of raw starch degrading enzyme was investigated by thermotolerant Rhizopus microsporus TISTR 3531 using a combination of agro-industrial wastes as substrates. The obtained crude enzyme was applied for hydrolysis of raw cassava starch and chips at low temperature and subjected to nonsterile ethanol production using raw cassava chips. The agro-industrial waste ratio was optimized using a simplex axial mixture design. The results showed that the substrate mixture consisting of rice bran:corncob:cassava bagasse at 8 g:10 g:2 g yielded the highest enzyme production of 201.6 U/g dry solid. The optimized condition for solid-state fermentation was found as 65% initial moisture content, 35°C, initial pH of 6.0, and 5 × 10 6 spores/mL inoculum, which gave the highest enzyme activity of 389.5 U/g dry solid. The enzyme showed high efficiency on saccharification of raw cassava starch and chips with synergistic activities of commercial α-amylase at 50°C, which promotes low-temperature bioethanol production. A high ethanol concentration of 102.2 g/L with 78% fermentation efficiency was achieved from modified simultaneous saccharification and fermentation using cofermentation of the enzymatic hydrolysate of 300 g raw cassava chips/L with cane molasses.

  19. comparative analysis of type 3 and type 4 cassava peeling machines

    African Journals Online (AJOL)

    HOME

    and Government interest in cassava research is also increasing with strong ... The study seeks ... 2.4 Determination of Tuber Size. Cassava ..... Utilization” In: Handbook of Tropical Foods, New ... of a Double Action Self-fed Cassava Peeling.

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

    International Nuclear Information System (INIS)

    Bayitse, R.; Laryea, G. N.; Selormey, G.; Oduro, W. O.; Aggey, M.; Mensah, B.; Gustavsson, M.; Bjerre, A.B.

    2014-01-01

    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)

  1. 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.

  2. Cassava traits and end-user preference: Relating traits to consumer liking, sensory perception, and genetics.

    Science.gov (United States)

    Bechoff, Aurélie; Tomlins, Keith; Fliedel, Geneviève; Becerra Lopez-Lavalle, Luis Augusto; Westby, Andrew; Hershey, Clair; Dufour, Dominique

    2018-03-04

    Breeding efforts have focused on improving agronomic traits of the cassava plant however little research has been done to enhance the crop palatability. This review investigates the links between cassava traits and end-user preference in relation with sensory characteristics. The main trait is starch and its composition related to the textural properties of the food. Pectin degradation during cooking resulted in increased mealiness. Nutritional components such as carotenoids made the cassava yellow but also altered sweetness and softness; however, yellow cassava was more appreciated by consumers than traditional (white) varieties. Components formed during processing such as organic acids gave fermented cassava products an acidic taste that was appreciated but the fermented smell was not always liked. Anti-nutritional compounds such as cyanogenic glucosides were mostly related to bitter taste. Post-harvest Physiological Deterioration (PPD) affected the overall sensory characteristics and acceptability. Genes responsible for some of these traits were also investigated. Diversity in cassava food products can provide a challenge to identifying acceptance criteria. Socio-economic factors such as gender may also be critical. This review leads to questions in relation to the adaptation of cassava breeding to meet consumer needs and preference in order to maximize income, health and food security.

  3. Production of the first transgenic cassava in Africa via direct shoot ...

    African Journals Online (AJOL)

    Here we report on the first successful establishment of cassava regeneration and transformation capacity in Africa via organogenesis, somatic embryogenesis and friable embryogenic callus (FEC). As a prerequisite for genetic engineering, we evaluated six African cassava genotypes for the ability of a) induction of FEC b) ...

  4. 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.

  5. Mantakassa: an epidemic of spastic paraparesis associated with chronic cyanide intoxication in a cassava staple area of Mozambique. 2. Nutritional factors and hydrocyanic acid content of cassava products. Ministry of Health, Mozambique.

    Science.gov (United States)

    1984-01-01

    An outbreak of spastic paraparesis which mostly affected women and children occurred in a northern province of Mozambique in 1981. The epidemic was related to chronic cyanide intoxication associated with a diet consisting almost exclusively of cassava. A prolonged drought in the area had exhausted all food resources except cassava, especially the bitter varieties. A nutritional, toxicological and botanical investigation was carried out in two of the five districts affected. The main findings were that cyanide levels were unusually high in the cassava plant as a consequence of the drought with daily intakes estimated at 15-31.5 mg HCN. Detoxification of the bitter varieties by sun-drying was inadequate because of the general food shortage, and metabolic detoxification was probably reduced owing to the absence of sulfur-containing amino acids in the diet. The raw and dried uncooked cassava was eaten mostly by women and children. The nutritional status of the population, however, was not very poor and symptoms of advanced under-nutrition were rarely seen.

  6. Cassava starch as a stabilizer of soy-based beverages.

    Science.gov (United States)

    Drunkler, Northon Lee; Leite, Rodrigo Santos; Mandarino, José Marcos Gontijo; Ida, Elza Iouko; Demiate, Ivo Mottin

    2012-10-01

    Soy-based beverages are presented as healthy food alternatives for human nutrition. Cassava (Manihot esculenta, Crantz) starch is relatively inexpensive, widely available in Brazil and is broadly used by the food industry due to its desired properties that result from pasting. The objective of this study was to develop soy-based beverages with good sensory quality using native cassava starch as a stabilizer and maintaining the nutritional value that makes this product a functional food. The developed formulations featured a range of cassava starch and soybean extract concentrations, which were tested in a 2² experimental design with three central points. The results of sensory analysis showed that the studied variables (cassava starch and soybean extract concentrations) did not have a significant effect with respect to a 5% probability level. When considering the apparent viscosity, on the other hand, the variables had a significant effect: the increase in soybean extract and cassava starch concentrations caused an increase in the viscosity of the final product. The profile of isoflavones in the tested formulations was similar to the profiles reported in other papers, with a predominance of the conjugated glycosides over the aglycone forms.

  7. 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.)

  8. Direct ethanol production from cassava pulp using a surface-engineered yeast strain co-displaying two amylases, two cellulases, and β-glucosidase.

    Science.gov (United States)

    Apiwatanapiwat, Waraporn; Murata, Yoshinori; Kosugi, Akihiko; Yamada, Ryosuke; Kondo, Akihiko; Arai, Takamitsu; Rugthaworn, Prapassorn; Mori, Yutaka

    2011-04-01

    In order to develop a method for producing fuel ethanol from cassava pulp using cell surface engineering (arming) technology, an arming yeast co-displaying α-amylase (α-AM), glucoamylase, endoglucanase, cellobiohydrase, and β-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 β-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.

  9. Study of Biogas Production from Cassava Industrial Waste by Anaerobic Process

    Directory of Open Access Journals (Sweden)

    Budiyono

    2018-01-01

    Full Text Available Biogas production processes from tapioca wastewater have several problems that cause the biogas production is not optimal, such as pH drop at beginning of the process because the rate of acid formation is too fast and the rate of starch wastewater degradation is too slow. Therefore, to obtain optimal biogas production it is required two-stage reactor. The purposes of this research were to (i study the influence of one stage fermentation and two stage fermentation on biogas production, (ii study the effect of buffer Na2CO3 on biogas production, and (iii study the effect of methanogenic bacteria concentration on biogas production from cassava starch effluent. The first method of our research was hydrolysis process by “Saccharomyces cereviceae” as substrate activator. The second is the arrangement of pH and the last is process of methane production. The results showed that the highest biogas production is achieved at concentration of methanogenic bacteria 20% (v/v that is equal to 2458 ml. At concentration of 8% (v/v and 15% (v/v, biogas production was 2105 ml and 2117 ml. The addition of Na2CO3 can extend to 16 days with accumulation of 372 ml. While without the addition of buffer, biogas production period was only 9 days with accumulation of 620 ml. In semi continuous process, the analysis carried out every 3 days. Highest biogas production achieved in the variable addition of yeast with the accumulation 9329 ml. Without yeast, accumulation of biogas was 6831 ml. Yeast is use as substrate activator so it can accelerate the hydrolysis process and increased biogas production. The addition of Na2CO3 is increase the alkalinity so the pH drop did not occur early in the process.

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

    International Nuclear Information System (INIS)

    Okafor, N.

    1990-01-01

    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

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

    CSIR Research Space (South Africa)

    Yao, AA

    2009-10-01

    Full Text Available Sixteen lactic acid bacteria, eight Lactobacillus plantarum, three L. pentosus, two Weissella paramesenteroides, two L. fermemtum and one Leuconostoc mesenteroides ssp. mesenteroides were previously isolated from cassava fermentation and selected...

  12. 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.

  13. An atlas of cassava in Africa : historical, agroecological and demographic aspects of crop distribution

    NARCIS (Netherlands)

    Carter, S.; Fresco, L.O.; Jones, P.

    1992-01-01

    This book contains 6 chapters covering: the dynamics of cassava in Africa; the introduction and diffusion of cassava in Africa; current distribution of cassava in Africa; the relationship of cassava distribution to environment and population; distribution and change in cassava production in Nigeria,

  14. 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 ...

  15. Enhanced Ethanol Production with Mixed Lignocellulosic Substrates from Commercial Furfural and Cassava Residues

    Directory of Open Access Journals (Sweden)

    Li Ji

    2015-01-01

    Full Text Available Simultaneous saccharification and fermentation (SSF is an attractive process configuration for bio-ethanol production. Further reductions in process cost of SSF are expected with the use of waste agricultural or industrial materials as feedstock. In the current study, two industrial lignocellulosic wastes, cassava residues (CR and furfural residues (FR, were combined during SSF for ethanol production due to their value-added applications and positive environmental impacts. After CR were liquefied and saccharified, saccharification liquid was added to SSF of FR. The effect of substrate fractions was investigated in terms of ethanol yield, byproduct concentration and the number of yeast cells. Besides, a natural surfactant, Gleditsia saponin, was added to investigate the effect of FR lignin on SSF with 20% substrate concentration. The results showed that increasing the ratio of CR/FR improved the ethanol yield and that the ethanol yield was also increased gradually by increasing the substrate concentration from 6% to 12%. A high ethanol concentration of 36.0 g/L was obtained under the condition of CR:FR = 2:1 with 12% substrate concentration, reaching 71.1% of the theoretical yield. However, Gleditsia saponin did not affect the ethanol yield, indicating the insignificant effect of lignin in SSF with low lignin content in the reaction system.

  16. PRODUCTION AND CHARACTERIZATION OF BIOSURFACTANT BY Pseudomonas fluorescens USING CASSAVA FLOUR WASTEWATER AS MEDIA

    Directory of Open Access Journals (Sweden)

    Venty Suryanti

    2013-12-01

    Full Text Available Biosurfactant with efficient emulsification properties could be produced by Pseudomonas flourescens using cassava flour wastewater (manipueira as media. The ability of P. flourescens to produce biosurfactant could suggest potential use in industrial and environmental applications. Media containing a mixture of natural manipueira and nutrient broth with 48 h fermentation was the optimum condition for the biosurfactant production. Based on UV-Vis and FT-IR spectra, the biosurfactant was indicated as rhamnolipids containing hydroxyl, ester, carboxylic and aliphatic carbon chain functional groups. Biosurfactant exhibited critical micelle concentration (CMC value of 715 mg/L and reduced the surface tension of the water from 80 mN/m to 59 mN/m. The biosurfactant was able to decrease the interfacial tension about 51-70% when benzyl chloride, palm oil and kerosene were used as water-immiscible compounds. The biosurfactant was able to form stable emulsion until 30 days when paraffin, soybean oil, lubricant oil and kerosene were used as water-immiscible compounds.

  17. 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

    2015-04-01

    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.

  18. 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

  19. Improvement of organoleptic quality of retted cassava products by alkali pretreatment of roots and addition of sodium nitrate during retting.

    Science.gov (United States)

    Ogbo, Frank C

    2003-12-15

    Alkali pretreatment of cassava roots before retting and addition of sodium nitrate during retting were used to manipulate the metabolism of microorganisms involved in cassava (Manihot esculenta Crantz) retting, as a method for removing the characteristic offensive odour of retted cassava products. Odour was assessed by organoleptic methods. The characteristics of fermentation of cassava by the traditional method (control) were as follows; aerobic mesophilic count (APC) on nutrient agar (NA) at 30 degrees C/48 h, attained a maximum of 2.3 x 10(7)/ml retting juice while counts on de Man Rogosa and Sharpe agar (MRS) at 30 degrees C/48 h were 1.6 x 10(8)/ml. Maximum titrable acidity was 0.062% lactic acid by weight of retting juice. Cassava was retted in 3 days and the product exhibited characteristic offensive odour. Addition of NaNO3 into retting water effectively removed odour at a concentration of 0.3 g/l. Maximum APC on NA/30 degrees C/48 h was 6.8 x 10(6)/ml. Counts on MRS/30 degrees C/48 h exceeded 2.4 x 10(9)/ml. Retting was complete in 3 days with a final titrable acidity of 0.068% of retting juice. Removal of odour likely resulted from selection of homo-fermentative lactic acid bacteria, thus producing mostly odourless lactic acid. Alkali pretreatment of roots before retting was efficacious in removing odour at a concentration of 10 g/l for 30 min. This fermentation was characterized by APC on NA/30 degrees C/48 h of 5.4 x 10(6)/ml; MRS/30 degrees C/48 h reached a maximum of only 10 x 10(4)/ml and correspondingly low titrable acidity of 0.003%. Low counts of lactic acid bacteria correlate well with the absence of odour in this sample. Both treatments did not adversely affect the detoxification process, yielding "foo-foo" with HCN levels lower than 10 mg/kg. Residual nitrates and nitrites of 30 mg/kg in the sodium nitrate-treated sample were also within the safe limits of 156 mg/kg allowed in many countries. Organoleptically improved samples were acceptable to

  20. 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)

  1. optimization of the ethanol fermentation of cassava wastewater

    African Journals Online (AJOL)

    Umo

    production would improve the ethanol yield, and thereby reduce the cost of production. KEYWORDS: Ethanol, cassava ... biomass sources are receiving attention globally. .... HYDROLYZED CASSAVA WASTEWATER. A blank solution ..... A Global Overview of Biomass Potentials ... Pretreatment of Lignocellulosic Wastes.

  2. determinants of contact farmers adoption of improved cassava

    African Journals Online (AJOL)

    iya beji

    ADP contact farmer's adoption of improved cassava production technologies in Imo. State of Nigeria under the Ecologically Sustainable Cassava production project ..... 120. Source: Computer Analysis of the Field Survey Data, 2003/2004. 18 ...

  3. Production of raw cassava starch-degrading enzyme by Penicillium and its use in conversion of raw cassava flour to ethanol.

    Science.gov (United States)

    Lin, Hai-Juan; Xian, Liang; Zhang, Qiu-Jiang; Luo, Xue-Mei; Xu, Qiang-Sheng; Yang, Qi; Duan, Cheng-Jie; Liu, Jun-Liang; Tang, Ji-Liang; Feng, Jia-Xun

    2011-06-01

    A newly isolated strain Penicillium sp. GXU20 produced a raw starch-degrading enzyme which showed optimum activity towards raw cassava starch at pH 4.5 and 50 °C. Maximum raw cassava starch-degrading enzyme (RCSDE) activity of 20 U/ml was achieved when GXU20 was cultivated under optimized conditions using wheat bran (3.0% w/v) and soybean meal (2.5% w/v) as carbon and nitrogen sources at pH 5.0 and 28 °C. This represented about a sixfold increment as compared with the activity obtained under basal conditions. Starch hydrolysis degree of 95% of raw cassava flour (150 g/l) was achieved after 72 h of digestion by crude RCSDE (30 U/g flour). Ethanol yield reached 53.3 g/l with fermentation efficiency of 92% after 48 h of simultaneous saccharification and fermentation of raw cassava flour at 150 g/l using the RCSDE (30 U/g flour), carried out at pH 4.0 and 40 °C. This strain and its RCSDE have potential applications in processing of raw cassava starch to ethanol.

  4. Combined heat treatment and acid hydrolysis of cassava grate waste (CGW) biomass for ethanol production

    Energy Technology Data Exchange (ETDEWEB)

    Agu, R.C.; Amadife, A.E.; Ude, C.M.; Onyia, A.; Ogu, E.O. [Enugu State Univ. of Science and Technology (Nigeria). Faculty of Applied Natural Sciences; Okafor, M.; Ezejiofor, E. [Nnamdi Azikiwe Univ., Awka (Nigeria). Dept. of Applied Microbiology

    1997-12-31

    The effect of combined heat treatment and acid hydrolysis (various concentrations) on cassava grate waste (CGW) biomass for ethanol production was investigated. At high concentrations of H{sub 2}SO{sub 4} (1--5 M), hydrolysis of the CGW biomass was achieved but with excessive charring or dehydration reaction. At lower acid concentrations, hydrolysis of CGW biomass was also achieved with 0.3--0.5 M H{sub 2}SO{sub 4}, while partial hydrolysis was obtained below 0.3 M H{sub 2}SO{sub 4} (the lowest acid concentration that hydrolyzed CGW biomass) at 120 C and 1 atm pressure for 30 min. A 60% process efficiency was achieved with 0.3 M H{sub 2}SO{sub 4} in hydrolyzing the cellulose and lignin materials present in the CGW biomass. High acid concentration is therefore not required for CGW biomass hydrolysis. The low acid concentration required for CGW biomass hydrolysis, as well as the minimal cost required for detoxification of CGW biomass because of low hydrogen cyanide content of CGW biomass would seem to make this process very economical. From three liters of the CGW biomass hydrolysate obtained from hydrolysis with 0.3M H{sub 2}SO{sub 4}, ethanol yield was 3.5 (v/v%) after yeast fermentation. However, although the process resulted in gainful utilization of CGW biomass, additional costs would be required to effectively dispose new by-products generated from CGW biomass processing.

  5. Origin and management of neotropical cassava arthropod pests ...

    African Journals Online (AJOL)

    Cassava, one of the worlds major food crops is grown throughout the tropical regions of the world. Cassava originated in the neotropics; it was introduced into West Africa from Brazil by slave traders in the 1500's, and taken to Asia during the 17th century. Consequently the greatest diversity of cassava pests, as well as their ...

  6. Socio-economic determinants of production of pro-vitamin a cassava ...

    African Journals Online (AJOL)

    vitamin A Cassava varieties by farmers in Etim Ekpo L.G.A., Akwa Ibom State, Nigeria. One hundred and fifty-eight (158) respondents were selected through a multistage sampling procedure. Field data were elicited with the use of questionnaire ...

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

    DEFF Research Database (Denmark)

    Panichnumsin, Pan; Nopharatana, Annop; Ahring, Birgitte Kiær

    2010-01-01

    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...

  8. Production of the first transgenic cassava in Africa via direct shoot ...

    African Journals Online (AJOL)

    Administrator

    2006-10-02

    Oct 2, 2006 ... organogenesis systems for recovering transgenic cassava plants is described. The contributions of ... acetic acid), SSA (sub-Saharan Africa), picloram (3, 5, 6- ..... ed between Agrobacterium strains. ..... the fundamental requirements for the co-cultivated .... FAOSTAT Statistical Database: Agriculture Data.

  9. Water adsorption isotherms and thermodynamic properties of cassava bagasse

    International Nuclear Information System (INIS)

    Polachini, Tiago Carregari; Betiol, Lilian Fachin Leonardo; Lopes-Filho, José Francisco; Telis-Romero, Javier

    2016-01-01

    Highlights: • Adsorption isotherms and composition of cassava bagasse were determined. • GAB equation was the best-fitted model to sorption data of type II isotherm. • Isosteric heat of sorption was calculated in a range of equilibrium moisture content. • Differential enthalpy and entropy confirmed the isokinetic compensation theory. • Water adsorption by cassava bagasse is considered an enthalpy driven process. - Abstract: Losses of food industry are generally wet products that must be dried to posterior use and storage. In order to optimize drying processes, the study of isotherms and thermodynamic properties become essential to understand the water sorption mechanisms of cassava bagasse. For this, cassava bagasse was chemically analyzed and had its adsorption isotherms determined in the range of 293.15–353.15 K through the static gravimetric method. The models of GAB, Halsey, Henderson, Oswin and Peleg were fitted, and best adjustments were found for GAB model with R"2 > 0.998 and no pattern distribution of residual plots. Isosteric heat of adsorption and thermodynamic parameters could be determined as a function of moisture content. Compensation theory was confirmed, with linear relationship between enthalpy and entropy and higher values of isokinetic temperature (T_B = 395.62 K) than harmonic temperature. Water adsorption was considered driven by enthalpy, clarifying the mechanisms of water vapor sorption in cassava bagasse.

  10. Extension Implications of Skill Gaps among Cassava Farmers in the ...

    African Journals Online (AJOL)

    Extension Implications of Skill Gaps among Cassava Farmers in the Niger Delta Region of Nigeria. ... PROMOTING ACCESS TO AFRICAN RESEARCH ... Skill gap analysis indicated 16 areas including packaging of cassava products with ...

  11. Evaluation of some properties of wheat-brewers' spent cassava flour ...

    African Journals Online (AJOL)

    brewers' spent cassava flour blends and that it has a lot of potential in the food industry especially its use as thickener and binding agent in the food systems. Keywords: Brewers' spent cassava flour, wheat flour, proximate, functional properties.

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

    International Nuclear Information System (INIS)

    Maulida; Siagian, M; Tarigan, P

    2016-01-01

    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. (paper)

  13. 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.

  14. Cassava Pulp Hydrolysis under Microwave Irradiation with Oxalic Acid Catalyst for Ethanol Production

    Directory of Open Access Journals (Sweden)

    Euis Hermiati

    2014-07-01

    Full Text Available Microwave irradiation is an alternative method of starch hydrolysis that offers a rapid process. The aim of this research was to improve microwave-assisted hydrolysis of cassava pulp by using oxalic acid as a catalyst. Suspension of cassava pulp in 0.5% oxalic acid (1 g/20 mL was subjected to microwave irradiation at 140-230 °C for 5 minutes, with 4 minutes of pre-heating. One gram of fractured activated carbon made of coconut shell was added into a number of suspensions that were subjected to the same conditions of microwave irradiation. The soluble fraction of the hydrolysates was analyzed for its total soluble solids, malto-oligomer distribution, glucose content, pH value, and formation of brown compounds. The effects of the combined severity parameter at a substrate concentration of 5-12.5% on the glucose yield were also evaluated. The highest glucose yield (78% of dry matter was obtained after hydrolysis at 180 °C without activated carbon addition. Heating above 180 °C reduced the glucose yield and increased the pH and the formation of brown compounds. The use of activated carbon in microwave-assisted acid hydrolysis of cassava pulp reduced the glucose yield, but suppressed the formation of brown compounds. The highest glucose yield (70-80% of dry matter was attained at a severity parameter of 1.3-1.5.

  15. Soaking assisted thermal pretreatment of cassava peels wastes for fermentable sugar production: Process modelling and optimization

    International Nuclear Information System (INIS)

    Aruwajoye, Gabriel S.; Faloye, Funmilayo D.; Kana, Evariste Gueguim

    2017-01-01

    Highlights: • Soaking Assisted Thermal Pretreatment (SATP) of Cassava Peels’ waste is reported. • Maximum fermentable sugar of 0.93 g/g and 90.90% sugar recovery was achieved. • This technique gave a 31% sugar yield improvement over enzymatic pretreatment. • SEM and FTIR analysis confirms the efficiency of SATP. - Abstract: This study reports a hybrid pretreatment strategy for optimum fermentable sugar (FS) release from cassava peels waste. The Response Surface design method was used to investigate the effect of soaking temperature, soaking duration, autoclave duration, acid concentration and solid loading on reducing sugar yield. The model gave a coefficient of determination (R 2 ) of 0.87. The optimum pretreatment conditions of 69.62 °C soaking temperature, 2.57 h soaking duration, 5 min autoclave duration, 3.68 v/v acid concentration and 9.65% w/v solid loading were obtained. Maximum reducing sugar of 89.80 ± 2.87 g/L corresponding to a fermentable sugar yield of 0.93 ± 0.03 g/g cassava peels was achieved upon model validation. A percentage sugar recovery of 90.79% was achieved with a 31% improvement in the FS yield from the enzyme pretreatment. The combined severity factor (CSF) of 0.77 and the low concentration of inhibitory compounds achieved further demonstrates the efficiency of this technique.

  16. Market impact on cassava's development potential in the Atlantic Coast region of Colombia

    NARCIS (Netherlands)

    Janssen, W.G.

    1986-01-01

    The impact of markets on agricultural development was analyzed by means of a case study on cassava in the Atlantic Coast region of Colombia. In the development process, the demand for agricultural products changes considerably. Traditional food products, such as roots and tubers, face a

  17. Allocative and Technical Efficiency Analysis of Cassava Farming in Bitefa Village, East Miofamo District, Middle North Timor

    Directory of Open Access Journals (Sweden)

    Abdul Wahib Muhaimin

    2018-01-01

    Full Text Available Cassava is a food crop with great economic value since its cost is affordable and has been passed down to the generation.  People at Bitefa village are majority a farmer who depends their life on agriculture to meet the needs. Problems faced by farmers in farming cassava at Bitefa village are farming management that is not in accordance with the guidelines and the use of factors of production that is not suitable for the dose recommended. This suggests that the use of factors of production are not efficient. Research objectives are: (1 to analyze the factors that affect the production of cassava, (2 to analyze the level of allocative and technical efficiency, (3 to analyze factors that affect technical inefficiency. The efficient use of factors of production is expected to increase production and income for farmers of cassava. The result obtained using stochastic frontier production function analysis is that the influence of cassava farming real production is the production of land and seeds. Meanwhile, labor, cost factors and the use of manure have no effect on the real production of cassava. The technical efficiency level of cassava farming in the research area is the lowest by 0.80 of which amounted to 0.99. While the level of NPMxPx for land use allocative efficiency is 1 so that the allocation of land use in the area of research has not been efficient. NPMxPx for the use of seed allocation is 1 so that the use of seedlings is also not efficient. Nonformal education influence is real and marked positive effect against inefficiency. Formal education is marked negative but having a real effect against the inefficiency. Farmer's age is marked negative and not real, while the experience and the number of family members are marked positive but having no real effect on the production of cassava.

  18. 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.

  19. Techno-economic and environmental assessment of bioethanol production from high starch and root yield Sri Kanji 1 cassava in Malaysia

    Directory of Open Access Journals (Sweden)

    M. Hanif

    2016-11-01

    Full Text Available Transportation played a significant role in energy consumption and pollution subsequently. Caused by the intense growth of greenhouse gas emission, efficient and sustainable improvement of the transportation sector has elevated the concern in many nations including Malaysia. Bioethanol is an alternative and renewable energy that has a great potential to substitute for fossil gasoline in internal combustion engine (ICE. Although bioethanol has been widely utilized in road transport worldwide, the production and application of bioethanol in Malaysia is yet to be considered. Presently there is comprehensive diversity of bioethanol research on distillation, performance and emission analysis available worldwide. Yet, the study on techno-economic and feasibility of bioethanol fuel in Malaysia condition is unavailable. Thus, this study is concentrated on bioethanol production and techno-economic analysis of cassava bioethanol as an alternative fuel in Malaysia. Furthermore, the current study attempts to determine the effect of bioethanol employment towards the energy scenario, environmental and economy. From the economic analysis, determined that the life cycle cost for 54 ktons cassava bioethanol production plant with a project life time of 20 years is $132 million USD, which is equivalent to $0.11 USD per litre of bioethanol. Furthermore, substituting 5 % of gasoline fuel with bioethanol fuel in road transport can reduce the CO2 emissions up to 2,038 ktons in year 2036. In case to repay the carbon debt from converting natural forest to cassava cropland, cassava bioethanol required about 5.4 years. The cassava bioethanol is much cheaper than gasoline fuel even when 20 % taxation is subjected to bioethanol at current production cost. Thus, this study serves as a guideline for further investigation and research on bioethanol production, subsidy cost and other limitation factors before the extensive application of bioethanol can be implemented in

  20. The influence of root rot incidence on cassava genotype on ...

    African Journals Online (AJOL)

    In Nigeria cassava root rot causes serious yield losses in cassava tuber production every year. However, the influence of root rot incidence on cassava genotype at harvest on consumers' acceptability of the gari produced from it has not been studied. A sensory evaluation was conducted on gari processed from the tuberous ...

  1. Cassava chips quality as influenced by cultivar, blanching time and ...

    African Journals Online (AJOL)

    Currently, fried cassava chips and crisps are increasingly being consumed as snacks; and fried cassava chips are produced by street processors. The quality and safety of these products is not known, therefore, the current study was to establish the influence of cassava cultivar, blanching time and slice thickness on quality ...

  2. Molecular analysis of differentially expressed genes during postharvest deterioration in cassava (Manihot esculenta Crantz) tuberous roots

    NARCIS (Netherlands)

    Huang, J.; Bachem, C.W.B.; Jacobsen, E.; Visser, R.

    2001-01-01

    One of the major problems for cassava is the rapid deterioration after harvesting cassava tuberous roots, which limits the possibilities for production and distribution of cassava in the world. Postharvest deterioration is an inherent problem for cassava since wounding and mechanical damage of the

  3. Autonomous Food Production

    Data.gov (United States)

    National Aeronautics and Space Administration — Growing food in space will not only allow us to extend the length of future missions in space, but also significantly increase the astronauts' well-being. The...

  4. 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.

  5. 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

  6. Straightforward rapid spectrophotometric quantification of total cyanogenic glycosides in fresh and processed cassava products.

    Science.gov (United States)

    Tivana, Lucas Daniel; Da Cruz Francisco, Jose; Zelder, Felix; Bergenståhl, Bjorn; Dejmek, Petr

    2014-09-01

    In this study, we extend pioneering studies and demonstrate straightforward applicability of the corrin-based chemosensor, aquacyanocobyrinic acid (ACCA), for the instantaneous detection and rapid quantification of endogenous cyanide in fresh and processed cassava roots. Hydrolytically liberated endogenous cyanide from cyanogenic glycosides (CNp) reacts with ACCA to form dicyanocobyrinic acid (DCCA), accompanied by a change of colour from orange to violet. The method was successfully tested on various cassava samples containing between 6 and 200 mg equiv. HCN/kg as verified with isonicotinate/1,3-dimethylbarbiturate as an independent method. The affinity of ACCA sensor to cyanide is high, coordination occurs fast and the colorimetric response can therefore be instantaneously monitored with spectrophotometric methods. Direct applications of the sensor without need of extensive and laborious extraction processes are demonstrated in water-extracted samples, in acid-extracted samples, and directly on juice drops. ACCA showed high precision with a standard deviation (STDV) between 0.03 and 0.06 and high accuracy (93-96%). Overall, the ACCA procedure is straightforward, safe and easily performed. In a proof-of-concept study, rapid screening of ten samples within 20 min has been tested. Copyright © 2014 Elsevier Ltd. All rights reserved.

  7. Food legume production in China

    Directory of Open Access Journals (Sweden)

    Ling Li

    2017-04-01

    Full Text Available Food legumes comprise all legumes grown for human food in China as either dry grains or vegetables, except for soybean and groundnut. China has a vast territory with complex ecological conditions. Rotation, intercropping, and mixed cropping involving pulses are normal cropping systems in China. Whether indigenous or introduced crops, pulses have played an important role in Chinese cropping systems and made an important contribution to food resources for humans since ancient times. The six major food legume species (pea, faba bean, common bean, mung bean, adzuki bean, and cowpea are the most well-known pulses in China, as well as those with more local distributions; runner bean, lima bean, chickpea, lentil, grass pea, lupine, rice bean, black gram, hyacinth bean, pigeon pea, velvet bean, winged bean, guar bean, sword bean, and jack bean. China has remained the world's leading producer of peas, faba beans, mung beans, and adzuki beans in recent decades, as documented by FAO statistics and China Agriculture Statistical Reports. The demand for food legumes as a healthy food will markedly increase with the improvement of living standards in China. Since China officially joined the World Trade Organization (WTO in 2001, imports of pea from Canada and Australia have rapidly increased, resulting in reduced prices for dry pea and other food legumes. With reduced profits for food legume crops, their sowing area and total production has decreased within China. At the same time, the rising consumer demand for vegetable food legumes as a healthy food has led to attractive market prices and sharp production increases in China. Vegetable food legumes have reduced growing duration and enable flexibility in cropping systems. In the future, production of dry food legumes will range from stable to slowly decreasing, while production of vegetable food legumes will continue to increase.

  8. [A rare cause of optic neuropathy: Cassava].

    Science.gov (United States)

    Zeboulon, P; Vignal-Clermont, C; Baudouin, C; Labbé, A

    2016-06-01

    Cassava root is a staple food for almost 500 million people worldwide. Excessive consumption of it is a rare cause of optic neuropathy. Ten patients diagnosed with cassava root related optic neuropathy were included in this retrospective study. Diagnostic criteria were a bilateral optic neuropathy preceded by significant cassava root consumption. Differential diagnoses were excluded through a neuro-ophthalmic examination, blood tests and a brain MRI. All patients had visual field examination and OCT retinal nerve fiber layer (RNFL) analysis as well as an evaluation of their cassava consumption. All patients had a bilateral optic nerve head atrophy or pallor predominantly located into the temporal sector. Visual field defects consisted of a central or cecocentral scotoma for all patients. RNFL showed lower values only in the temporal sector. Mean duration of cassava consumption prior to the appearance of visual symptoms was 22.7±11.2 years with a mean of 2.57±0.53 cassava-based meals per week. Cassava related optic neuropathy is possibly due to its high cyanide content and enabled by a specific amino-acid deficiency. Cassava root chronic consumption is a rare, underappreciated cause of optic neuropathy and its exact mechanism is still uncertain. Copyright © 2016 Elsevier Masson SAS. All rights reserved.

  9. Food Production & Service Curriculum Guide.

    Science.gov (United States)

    Michigan State Univ., East Lansing. Coll. of Agriculture and Natural Resources Education Inst.

    This curriculum guide deals with planning and implementing a course in food production and service. Addressed in the course are the following topics: using basic food service processes; performing the tasks of a kitchen helper, stock clerk, baker's helper, pastry helper, cook's helper, pantry goods maker, short order cook, cook, dining room…

  10. Farmers, cooperatives, new food products

    DEFF Research Database (Denmark)

    Søgaard, Villy

    Executive Summary 1. Innovation intensity varies by several orders of magnitude across economic sectors. According to the evidence presented in Chapter 1, this is mainly due to differences in the demand for innovation. Thus, the relatively low levels of product orientated R & D for the food sectors...... 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...... of primary input in order to support capacity utilization at the primary level and thereby increase the earnings of the membership. 9. Input substitution serves to intensify the focus on the primary product supplied by the membership, which is liable to reduce incentives to produce combined food products. 10...

  11. Efficient production of acetone-butanol-ethanol (ABE) from cassava by a fermentation-pervaporation coupled process.

    Science.gov (United States)

    Li, Jing; Chen, Xiangrong; Qi, Benkun; Luo, Jianquan; Zhang, Yuming; Su, Yi; Wan, Yinhua

    2014-10-01

    Production of acetone-butanol-ethanol (ABE) from cassava was investigated with a fermentation-pervaporation (PV) coupled process. ABE products were in situ removed from fermentation broth to alleviate the toxicity of solvent to the Clostridium acetobutylicum DP217. Compared to the batch fermentation without PV, glucose consumption rate and solvent productivity increased by 15% and 21%, respectively, in batch fermentation-PV coupled process, while in continuous fermentation-PV coupled process running for 304 h, the substrate consumption rate, solvent productivity and yield increased by 58%, 81% and 15%, reaching 2.02 g/Lh, 0.76 g/Lh and 0.38 g/g, respectively. Silicalite-1 filled polydimethylsiloxane (PDMS)/polyacrylonitrile (PAN) membrane modules ensured media recycle without significant fouling, steadily generating a highly concentrated ABE solution containing 201.8 g/L ABE with 122.4 g/L butanol. After phase separation, a final product containing 574.3g/L ABE with 501.1g/L butanol was obtained. Therefore, the fermentation-PV coupled process has the potential to decrease the cost in ABE production. Copyright © 2014 Elsevier Ltd. All rights reserved.

  12. Product Origin and Food Marketing

    OpenAIRE

    Delagneau, Bernard

    1987-01-01

    The consumer's knowledge and perception of a product's country of ongm play an important role m food marketing strategies. "Think-national" campaigns are used widelym some EC countries but are not, however, as effective as quantitative restnctions on imports. Surveys and leg1slat10n at both national and EC levels reflect the desire of European consumers for "origin markmg" to appear on food product labels. National stereotypes are frequently adopted by generic and brand advertisers to promote...

  13. 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.

  14. Soil Erosion Threatens Food Production

    Directory of Open Access Journals (Sweden)

    Michael Burgess

    2013-08-01

    Full Text Available Since humans worldwide obtain more than 99.7% of their food (calories from the land and less than 0.3% from the oceans and aquatic ecosystems, preserving cropland and maintaining soil fertility should be of the highest importance to human welfare. Soil erosion is one of the most serious threats facing world food production. Each year about 10 million ha of cropland are lost due to soil erosion, thus reducing the cropland available for world food production. The loss of cropland is a serious problem because the World Health Organization and the Food and Agricultural Organization report that two-thirds of the world population is malnourished. Overall, soil is being lost from agricultural areas 10 to 40 times faster than the rate of soil formation imperiling humanity’s food security.

  15. Biohydrogen and methane production by co-digestion of cassava stillage and excess sludge under thermophilic condition.

    Science.gov (United States)

    Wang, Wen; Xie, Li; Chen, Jinrong; Luo, Gang; Zhou, Qi

    2011-02-01

    Thermophilic anaerobic hydrogen and methane production by co-digestion of cassava stillage (CS) and excess sludge (ES) was investigated in this study. The improved hydrogen and subsequent methane production were observed by co-digestion of CS with certain amount of ES in batch experiments. Compared with one phase anaerobic digestion, two phase anaerobic digestion offered an attractive alternative with more abundant biogas production and energy yield, e.g., the total energy yield in two phase obtained at VS(CS)/VS(ES) of 3:1 was 25% higher than the value of one phase. Results from continuous experiments further demonstrated that VS(CS)/VS(ES) of 3:1 was optimal for hydrogen production with the highest hydrogen yield of 74 mL/gtotal VS added, the balanced nutrient condition with C/N ratio of 1.5 g carbohydrate-COD/gprotein-COD or 11.9 g C/gN might be the main reason for such enhancement. VS(CS)/VS(ES) of 3:1 was also optimal for continuous methane production considering the higher methane yield of 350 mL/gtotal VS added and the lower propionate concentration in the effluent. Copyright © 2010 Elsevier Ltd. All rights reserved.

  16. Strategic supplementation of cassava top silage to enhance rumen fermentation and milk production in lactating dairy cows in the tropics.

    Science.gov (United States)

    Wanapat, Metha; Phesatcha, Kampanat; Viennasay, Bounnaxay; Phesatcha, Burarat; Ampapon, Thiwakorn; Kang, Sungchhang

    2018-04-19

    High-quality protein roughage is an important feed for productive ruminants. This study examined the effects of strategic feeding of lactating cows with cassava (Manihot esculenta) top silage (CTS) on rumen fermentation, feed intake, milk yield, and quality. Four early lactating crossbred dairy cows (75% Holstein-Friesian and 25% Thai) with body weight (BW) 410 ± 30 kg and milk yield 12 ± 2 kg/day were randomly allotted in a 4 × 4 Latin square design to four different supplementation levels of CTS namely, 0, 0.75, 1.50, and 2.25 kg/day of dry matter (DM). Strategic supplementation of CTS significantly affected ruminal fermentation end-products, especially increased propionate production, decreased protozoal population and suppressed methane production (P < 0.05). Increasing the CTS supplementation level substantially enhanced milk yield and the 3.5% FCM from 12.7 to 14.0 kg/day and from 14.6 to 17.2 kg/day (P < 0.05) for non-supplemented group and for the 2.25 kg/day supplemented group, respectively. We conclude that high-quality protein roughage significantly enhances rumen fermentation end-products, milk yield, and quality in dairy cows.

  17. Maize Fungal Growth Control with Scopoletin of Cassava Roots Produced in Benin

    Directory of Open Access Journals (Sweden)

    Rafiatou Ba

    2017-01-01

    Full Text Available The chemical contamination of food is among the main public health issues in developing countries. With a view to find new natural bioactive products against fungi responsible for chemical contamination of staple food such as maize, the antifungal activity tests of scopoletin extracted from different components of the cassava root produced in Benin were carried out. The dosage of scopoletin from parts of the root (first skin, second skin, whole root, and flesh was done by High Performance Liquid Chromatography. The scopoletin extract was used to assess the activity of 12 strains (11 strains of maize and a reference strain. The presence of scopoletin was revealed in all components of the cassava root. Scopoletin extracted from the first skin cassava root was the most active both as inhibition of sporulation (52.29 to 87.91% and the mycelial growth (36.51–80.41%. Scopoletin extract from the cassava root skins showed significant inhibitory activity on the tested strains with fungicide concentration (MFC between 0.0125 mg/mL and 0.1 mg/mL. The antifungal scopoletin extracted from the cassava root skins may be well beneficial for the fungal control of the storage of maize.

  18. Claiming health in food products

    DEFF Research Database (Denmark)

    Lähteenmäki, Liisa

    2013-01-01

    Health-related information is increasingly used on food products to convey their benefits. Health claims as a subcategory of these messages link the beneficial component, functions or health outcomes with specific products. For consumers, health claims seem to carry the message of increased...... 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......-demographic factors have only minor impact and the impact seems to be case-dependent. Familiarity with claims and functional foods increase perceived healthiness and acceptance of these products. Apparently consumers make rather rational interpretations of claims and their benefits when forced to assess...

  19. Production of Food Grade Yeasts

    Directory of Open Access Journals (Sweden)

    Argyro Bekatorou

    2006-01-01

    Full Text Available Yeasts have been known to humans for thousands of years as they have been used in traditional fermentation processes like wine, beer and bread making. Today, yeasts are also used as alternative sources of high nutritional value proteins, enzymes and vitamins, and have numerous applications in the health food industry as food additives, conditioners and flavouring agents, for the production of microbiology media and extracts, as well as livestock feeds. Modern scientific advances allow the isolation, construction and industrial production of new yeast strains to satisfy the specific demands of the food industry. Types of commercial food grade yeasts, industrial production processes and raw materials are highlighted. Aspects of yeast metabolism, with respect to carbohydrate utilization, nutritional aspects and recent research advances are also discussed.

  20. 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.

  1. Acetone-Butanol-Ethanol (ABE) production in fermentation of enzymatically hydrolyzed cassava flour by Clostridium beijerinckii BA101 and solvent separation.

    Science.gov (United States)

    Lépiz-Aguilar, Leonardo; Rodríguez-Rodríguez, Carlos E; Arias, María Laura; Lutz, Giselle

    2013-08-01

    Cassava constitutes an abundant substrate in tropical regions. The production of butanol in ABE fermentation by Clostridium beijerinckii BA101 using cassava flour (CF) was scaled-up to bioreactor level (5 L). Optimized fermentation conditions were applied; that is, 40℃, 60 g/l CF, and enzymatic pretreatment of the substrate. The batch fermentation profile presented an acidogenic phase for the first 24 h and a solventogenic phase afterwards. An average of 37.01 g/l ABE was produced after 83 h, with a productivity of 0.446 g/l/h. Butanol production was 25.71 g/l with a productivity of 0.310 g/l/h, high or similar to analogous batch processes described for other substrates. Solvent separation by different combinations of fractioned and azeotropic distillation and liquid-liquid separation were assessed to evaluate energetic and economic costs in downstream processing. Results suggest that the use of cassava as a substrate in ABE fermentation could be a cost-effective way of producing butanol in tropical regions.

  2. Selecting Native Arbuscular Mycorrhizal Fungi to Promote Cassava Growth and Increase Yield under Field Conditions

    Science.gov (United States)

    Séry, D. Jean-Marc; Kouadjo, Z. G. Claude; Voko, B. R. Rodrigue; Zézé, Adolphe

    2016-01-01

    The use of arbuscular mycorrhizal fungal (AMF) inoculation in sustainable agriculture is now widespread worldwide. Although the use of inoculants consisting of native AMF is highly recommended as an alternative to commercial ones, there is no strategy to allow the selection of efficient fungal species from natural communities. The objective of this study was (i) to select efficient native AMF species (ii) evaluate their impact on nematode and water stresses, and (iii) evaluate their impact on cassava yield, an important food security crop in tropical and subtropical regions. Firstly, native AMF communities associated with cassava rhizospheres in fields were collected from different areas and 7 AMF species were selected, based upon their ubiquity and abundance. Using these criteria, two morphotypes (LBVM01 and LBVM02) out of the seven AMF species selected were persistently dominant when cassava was used as a trap plant. LBVM01 and LBVM02 were identified as Acaulospora colombiana (most abundant) and Ambispora appendicula, respectively, after phylogenetic analyses of LSU-ITS-SSU PCR amplified products. Secondly, the potential of these two native AMF species to promote growth and enhance tolerance to root-knot nematode and water stresses of cassava (Yavo variety) was evaluated using single and dual inoculation in greenhouse conditions. Of the two AMF species, it was shown that A. colombiana significantly improved the growth of the cassava and enhanced tolerance to water stress. However, both A. colombiana and A. appendicula conferred bioprotective effects to cassava plants against the nematode Meloidogyne spp., ranging from resistance (suppression or reduction of the nematode reproduction) or tolerance (low or no suppression in cassava growth). Thirdly, the potential of these selected native AMF to improve cassava growth and yield was evaluated under field conditions, compared to a commercial inoculant. In these conditions, the A. colombiana single inoculation and the

  3. 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.

  4. Effect of harvest period on foliage production and dry matter distribution in five cassava cultivars during the second plant cycle

    Directory of Open Access Journals (Sweden)

    Edvaldo Sagrilo

    2006-11-01

    Full Text Available The objective of this work was to study the leaf production pattern and dry matter distribution in cassava during the second plant cycle. The completely randomized experimental design with four replications was used, with five cultivars in the main plots and ten harvest times in the sub-plots. Foliage production was affected by plant age, being higher in hot periods. Leaf blades and petioles dry matter content presented a linear increase due to a progressive decrease in the amount of young leaves and ontogenetic factors. The stems provided, temporarily, carbohydrates to the plant re-growth, delaying the availability and use of storage roots dry matter. The dry matter content in the storage roots was lower during the vegetative and higher during rest period. The storage roots diameter increased considerably when the amount of leaves was higher, indicating the importance of leaf area in the cassava plant production.O experimento foi conduzido de outubro de 1997 a maio de 1999, no Noroeste do Paraná, Brasil, com o objetivo de avaliar o padrão de produção de folhas e distribuição de massa seca em 5 cultivares de mandioca, durante o segundo ciclo vegetativo. Utilizou-se o delineamento experimental em blocos casualizados, com 4 repetições, no esquema de parcelas subdivididas, estando as cultivares nas parcelas e as épocas de colheita nas subparcelas. A produção de folhas foi afetada pela idade das plantas, sendo maior nos períodos de temperatura elevada. Os teores de massa seca nos limbos foliares e pecíolos aumentaram linearmente com a idade das plantas, devido à menor proporção de folhas jovens e a fatores ontogênicos inerentes à planta. As hastes proporcionaram, temporariamente, os assimilados necessários para a reestruturação vegetativa das plantas, protelando a disponibilidade e uso dos carboidratos armazenados nas raízes. O teor de massa seca nas raízes foi menor durante o período de crescimento vegetativo e maior

  5. Ethanol production from a biomass mixture of furfural residues with green liquor-peroxide saccarified cassava liquid.

    Science.gov (United States)

    Ji, Li; Zheng, Tianran; Zhao, Pengxiang; Zhang, Weiming; Jiang, Jianxin

    2016-06-01

    As the most abundant renewable resources, lignocellulosic materials are ideal candidates as alternative feedstock for bioethanol production. Cassava residues (CR) are byproducts of the cassava starch industry which can be mixed with lignocellulosic materials for ethanol production. The presence of lignin in lignocellulosic substrates can inhibit saccharification by reducing the cellulase activity. Simultaneous saccharification and fermentation (SSF) of furfural residues (FR) pretreated with green liquor and hydrogen peroxide (GL-H2O2) with CR saccharification liquid was investigated. The final ethanol concentration, yield, initial rate, number of live yeast cells, and the dead yeast ratio were compared to evaluate the effectiveness of combining delignificated lignocellulosic substrates and starchy substrates for ethanol production. Our results indicate that 42.0 % of FR lignin removal was achieved on FR using of 0.06 g H2O2/g-substrate and 9 mL GL/g-substrate at 80 °C. The highest overall ethanol yield was 93.6 % of the theoretical. When the ratio of 0.06 g/g-H2O2-GL-pretreated FR to CR was 5:1, the ethanol concentration was the same with that ratio of untreated FR to CR of 1:1. Using 0.06 g/g-H2O2-GL-pretreated FR with CR at a ratio of 2:1 resulted in 51.9 g/L ethanol concentration. Moreover, FR pretreated with GL-H2O2 decreased the concentration of byproducts in SSF compared with that obtained in the previous study. The lignin in FR would inhibit enzyme activity and GL-H2O2 is an advantageous pretreatment method to treat FR and high intensity of FR pretreatment increased the final ethanol concentration. The efficiency of ethanol fermentation of was improved when delignification increased. GL-H2O2 is an advantageous pretreatment method to treat FR. As the pretreatment dosage of GL-H2O2 on FR increased, the proportion of lignocellulosic substrates was enhanced in the SSF of the substrate mixture of CR and FR as compared with untreated FR. Moreover, the

  6. 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.

  7. Assessment of the use of cassava as alternative energy feedstuff in ...

    African Journals Online (AJOL)

    ayoade adetoye

    make use of cassava in their feed production while 38.71% never included cassava in the feeds. About 20% ... use in agribusiness sector as industrial raw material. However, the crop can be processed .... and productivity are being critical in.

  8. Maltose Production Using Starch from Cassava Bagasse Catalyzed by Cross-Linked β-Amylase Aggregates

    Directory of Open Access Journals (Sweden)

    Rafael Araujo-Silva

    2018-04-01

    Full Text Available Barley β-amylase was immobilized using different techniques. The highest global yield was obtained using the cross-linked enzyme aggregates (CLEA technique, employing bovine serum albumin (BSA or soy protein isolate (SPI as feeder proteins to reduce diffusion problems. The CLEAs produced using BSA or SPI showed 82.7 ± 5.8 and 53.3 ± 2.4% global yield, respectively, and a stabilization effect was observed upon immobilization at neutral pH value, e.g., after 12 h at 55 °C, the free β-amylase is fully inactivated, while CLEAs retained 25 and 15% of activity (using BSA and SPI, respectively. CLEA using SPI was selected because of its easier recovery, being chosen to convert the residual starch contained in cassava bagasse into maltose. This biocatalyst permitted to reach almost 70% of maltose conversion in 4 h using 30.0 g/L bagasse starch solution (Dextrose Equivalent of 15.88 and 1.2 U of biocatalyst per gram of starch at pH 7.0 and 40 °C. After 4 reuses (batches of 12 h the CLEA using SPI maintained 25.50 ± 0.01% of conversion due to the difficulty of recovering.

  9. Sustainability labels on food products

    DEFF Research Database (Denmark)

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

    2014-01-01

    of sustainability was limited, but understanding of four selected labels (Fair Trade, Rainforest Alliance, Carbon Footprint, and Animal Welfare) was better, as some of them seem to be self-explanatory. The results indicated a low level of use, no matter whether use was measured as self-reported use of different......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......, France, Germany, Spain, Sweden, and Poland, with a total sample size of 4408 respondents. Respondents expressed medium high to high levels of concern with sustainability issues at the general level, but lower levels of concern in the context of concrete food product choices. Understanding of the concept...

  10. Development of Wet Noodles Based on Cassava Flour

    OpenAIRE

    Akhmad Z. Abidin; Cinantya Devi; Adeline

    2013-01-01

    Cassava is one of Indonesia's original commodities and contains good nutrition and has high productivity and a relatively low price. Cassava flour has a high potential as a substitute for imported wheat flour that is widely used in noodle production. The main purpose of this research was to develop wet noodles from cassava flour that can compete with wet noodles from wheat flour. The research consisted of experiments with several variations of composition and production method for producing c...

  11. 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.

  12. 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...... of pigs, processing of pork and pork consumption, is used to analyse the scenarios. The results reveal major opportunities for reductions in cost as well as in CO2 equivalent emissions if a European sector perspective is taken and some chain activities are relocated to other countries. However......, 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...

  13. Towards sustainable seed production of centro in Uganda

    African Journals Online (AJOL)

    Uganda Journal of Agricultural Sciences, 2000, 5: 13- 15. Printed in Uganda. ... cassava tuber yield. Production costs of I kg of seed were Shs 1200, 2000 and 3700 for centro ... of cassava are the second most important staple food of those ...

  14. Overexpression of rice thaumatin-like protein (Ostlp gene in transgenic cassava results in enhanced tolerance to Colletotrichum gloeosporioides f. sp. manihotis

    Directory of Open Access Journals (Sweden)

    Patroba Odeny Ojola

    2018-06-01

    Full Text Available Cassava (Manihot esculenta Crantz is the most important staple food for more than 300 million people in Africa, and anthracnose disease caused by Colletotrichum gloeosporioides f. sp. manihotis is the most destructive fungal disease affecting cassava production in sub-Saharan Africa. The main objective of this study was to improve anthracnose resistance in cassava through genetic engineering. Transgenic cassava plants harbouring rice thaumatin-like protein (Ostlp gene, driven by the constitutive CaMV35S promoter, were generated using Agrobacterium-mediated transformation of friable embryogenic calli (FEC of cultivar TMS 60444. Molecular analysis confirmed the presence, integration, copy number of the transgene all the independent transgenic events. Semi-quantitative RT-PCR confirmed high expression levels of Ostlp in six transgenic lines tested. The antifungal activity of the transgene against Colletotrichum gloeosporioides pathogen was evaluated using the leaves and stem cuttings bioassay. The results demonstrated significantly delayed disease development and reduced size of necrotic lesions in leaves and stem cuttings of all transgenic lines compared to the leaves and stem cuttingss of non-transgenic control plants. Therefore, constitutive overexpression of rice thaumatin-like protein in transgenic cassava confers enhanced tolerance to the fungal pathogen C. gloeosporioides f. sp. manihotis. These results can therefore serve as an initial step towards genetic engineering of farmer-preffered cassava cultivars for resistance to anthracnose disease. Keywords: Colletotrichum gloeosporioides f. sp. manihotis, Thaumatin-like protein, Transgenic cassava

  15. 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)

  16. Single cell oil production from hydrolysate of cassava starch by marine-derived yeast Rhodotorula mucilaginosa TJY15a

    Energy Technology Data Exchange (ETDEWEB)

    Li, Mei; Liu, Guang-Lei; Chi, Zhe; Chi, Zhen-Ming [Unesco Chinese Center of Marine Biotechnology, Ocean University of China, Yushan Road, No. 5, Qingdao 266003 (China)

    2010-01-15

    Rhodotorula mucilaginosa TJY15a which was isolated from surface of marine fish could accumulate a large amount of lipid from hydrolysate of cassava starch. The cells contained 47.9% (w/w) oil during batch cultivation, whereas 52.9% (w/w) of lipid was obtained during the fed-batch cultivation. At the end of the fed-batch cultivation, all the starch were converted into reducing sugar and only 0.34 g dm{sup -3} of reducing sugar was left in the fermented medium. Therefore, the marine-derived R. mucilaginosa TJY15a was another candidate for single cell oil production. The fatty acids from R. mucilaginosa TJY15a were mainly composed of palmitic acid (C{sub 16:0}), palmitoleic acid (C{sub 16:1}), stearic acid (C{sub 18:0}), oleic acid (C{sub 18:1}) and linolenic acid (C{sub 18:2}), suggesting that the fatty acids could be used as feedstock for biodiesel production. (author)

  17. Product quality driven food process design

    NARCIS (Netherlands)

    Hadiyanto, M.

    2007-01-01

    Consumers evaluate food products on their quality, and thus the product quality is a main target in industrial food production. In the last decade there has been a remarkable increase of interest of the food industry to put food product quality central in innovation. However, quality itself is

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

    International Nuclear Information System (INIS)

    Ajanovic, Amela

    2011-01-01

    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.

  19. Fungal enrichment of cassava peels proteins

    African Journals Online (AJOL)

    hope&shola

    2006-02-02

    Feb 2, 2006 ... animal diseases (Richard et al., 1985) and mycotoxin production (Mossel, 1982) ... Effects of replacing maize with maize bran and cassava peels on broiler ... Abiola SS (1997). Utilization of sun-dried poultry manure as protein.

  20. Nuclear techniques in food production

    International Nuclear Information System (INIS)

    Merlin, J.P.C.

    1975-01-01

    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 [fr

  1. of cassava in africa

    African Journals Online (AJOL)

    Cassava Colombian symptomless potexvirus. Cassava latent rhabdovirus .... densities of B. afer tend to occur on the lowest leaves of cassava, which are those that show the most conspicuous symptoms of CBSD (J.P. Legg, personal communication). ...... are used wherever possible to decrease the risks involved, although it ...

  2. Effect of acetic acid in recycling water on ethanol production for cassava in an integrated ethanol-methane fermentation process.

    Science.gov (United States)

    Yang, Xinchao; Wang, Ke; Zhang, Jianhua; Tang, Lei; Mao, Zhonggui

    2016-11-01

    Recently, the integrated ethanol-methane fermentation process has been studied to prevent wastewater pollution. However, when the anaerobic digestion reaction runs poorly, acetic acid will accumulate in the recycling water. In this paper, we studied the effect of low concentration of acetic acid (≤25 mM) on ethanol fermentation at different initial pH values (4.2, 5.2 or 6.2). At an initial pH of 4.2, ethanol yields increased by 3.0% and glycerol yields decreased by 33.6% as the acetic acid concentration was increased from 0 to 25 mM. Raising the concentration of acetic acid to 25 mM increased the buffering capacity of the medium without obvious effects on biomass production in the cassava medium. Acetic acid was metabolized by Saccharomyces cerevisiae for the reason that the final concentration of acetic acid was 38.17% lower than initial concentration at pH 5.2 when 25 mM acetic acid was added. These results confirmed that a low concentration of acetic acid in the process stimulated ethanol fermentation. Thus, reducing the acetic acid concentration to a controlled low level is more advantageous than completely removing it.

  3. Food Products Procurement, Receiving and Storage Guide.

    Science.gov (United States)

    Kansas Association of School Business Officials, Haysville.

    This guide is intended as a resource document for the beginner in food services and food purchasing. The publication is divided topically by (1) purchasing procedures, (2) specifications and evaluation, (3) sources for purchasing food products, (4) storage of food products and inventory procedures, (5) type of food service management, and (6)…

  4. Food production & availability--essential prerequisites for sustainable food security.

    Science.gov (United States)

    Swaminathan, M S; Bhavani, R V

    2013-09-01

    Food and nutrition security are intimately interconnected, since only a food based approach can help in overcoming malnutrition in an economically and socially sustainable manner. Food production provides the base for food security as it is a key determinant of food availability. This paper deals with different aspects of ensuring high productivity and production without associated ecological harm for ensuring adequate food availability. By mainstreaming ecological considerations in technology development and dissemination, we can enter an era of evergreen revolution and sustainable food and nutrition security. Public policy support is crucial for enabling this.

  5. Modification of Cassava Starch Using Lactic Acid Hydrolysis in The Rotary-UV Dryer to Improve Physichocemical Properties

    Directory of Open Access Journals (Sweden)

    Sumardiono Siswo

    2018-01-01

    Full Text Available Food security should be supported in an effort to utilize local products into import substitution products. Cassava starch has the potential to be developed into semi-finished products in the form of flour or starch which does not contain gluten but can inflate large baking process, potentially as a substitute for wheat flour-the main ingredient for making bread. The characteristic of the starch is influenced by the type of starch composition and structure. Natural starch has physicochemical properties i.e. a long time cooking and pasta formed hard. These constraints allow us to modify cassava starch by a combination of lactic acid hydrolysis and drying with rotary UV system. Modified cassava starch is expected to be used as a substitute for wheat flour. The aim of the research which is a combination of lactic acid hydrolysis and drying using a rotary UV system is to examine the optimum operating conditions in the drying process of starch hydrolysis with parameter the physicochemical and rheological properties of modified cassava starch. The initial process study is to hydrolyze cassava starch using lactic acid. Furthermore, hydrolyzed cassava starch is then dried using UV light in the rotary dryers system. There are a variety of changing variables, i.e. time of irradiation cassava starch-lactic acid hydrolysis products in the rotary UV light and air drying temperature. The research results show that modified starch has a better characteristic than the natural starch. From the analysis, the best point of swelling power, solubility and baking expansion is consequently 15.62 g/g; 24.19 %; 2.21 ml/gr. The FTIR result shows that there is no significant difference of the chemical structure because the starch modification only change the physical characteristics. From the SEM analysis, we can know that the size of the starch’s granule changes between the natural starch and the modified starch..

  6. Soaking and drying of cassava roots reduced cyanogenic potential ...

    African Journals Online (AJOL)

    Jane

    2011-10-12

    Oct 12, 2011 ... Key words: Cassava flour, soaking, total hydrogen cyanide. INTRODUCTION. Cassava (Manihot esculenta Crantz) is one of the most important food crops ... vision, ataxia of gait, deafness and weakness (Howlett,. 1994; Cardoso et al., 2005). These medical conditions caused by cyanide overload could be ...

  7. Farmers\\' Perception Of Improved And Local Cassava Cultivars In ...

    African Journals Online (AJOL)

    Quantity of the byproduct of cassava, taste of byproduct, maturity time and disease resistance significantly contributed to farmers' perception of the cassava cultivars. Apart from good agronomic characteristics of disease resistance and early maturity, farmers' perception of cultivars is also tied to food value issues, field ...

  8. quality and safety characteristics of cassava crisps sold in urban

    African Journals Online (AJOL)

    ACSS

    QUALITY AND SAFETY CHARACTERISTICS OF CASSAVA CRISPS SOLD IN. URBAN KENYA. G.O. ABONG', S.I. SHIBAIRO, ... This study sought to characterise the quality and safety in terms of cyanide levels of cassava crisps ... Crantz) to food security and incomes for rural communities in sub-Saharan Africa, cannot be.

  9. Toxicity of cassava wastewater effluents to African catfish: Clarias ...

    African Journals Online (AJOL)

    The relative lethal and sublethal toxicity of cassava wastewater effluents from a local food factory were investigated on Clarias gariepinus fingerlings using a renewable static bioassay. The physico-chemical characteristics of the cassava wastewater effluents showed a number of deviations from the standards of the Federal ...

  10. 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.

  11. 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

  12. Comparison of organic and conventional food and food production

    OpenAIRE

    Norwegian Scientific Committee for Food Safety

    2014-01-01

    The Norwegian Scientific Committee for Food Safety has performed an assessment of the differences between organic and conventional foods and food production on plant health, animal health and welfare and human health at the request of the Norwegian Food Safety Authority.

  13. Sustainable food consumption. Product choice or curtailment?

    NARCIS (Netherlands)

    Verain, M.C.D.; Dagevos, H.; Antonides, G.

    2015-01-01

    Food consumption is an important factor in shaping the sustainability of our food supply. The present paper empirically explores different types of sustainable food behaviors. A distinction between sustainable product choices and curtailment behavior has been investigated empirically and predictors

  14. 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. Copyright © 2014 Elsevier GmbH. All

  15. Food production and service in UK hospitals.

    Science.gov (United States)

    Ahmed, Mohamed; Jones, Eleri; Redmond, Elizabeth; Hewedi, Mahmoud; Wingert, Andreas; Gad El Rab, Mohamed

    2015-01-01

    The purpose of this paper is to apply value stream mapping holistically to hospital food production/service systems focused on high-quality food. Multiple embedded case study of three (two private-sector and one public-sector) hospitals in the UK. The results indicated various issues affecting hospital food production including: the menu and nutritional considerations; food procurement; food production; foodservice; patient perceptions/expectations. Value stream mapping is a new approach for food production systems in UK hospitals whether private or public hospitals. The paper identifies opportunities for enhancing hospital food production systems. The paper provides a theoretical basis for process enhancement of hospital food production and the provision of high-quality hospital food.

  16. Food product design. An integrated approach

    NARCIS (Netherlands)

    Linnemann, A.R.; Boekel, van M.A.J.S.

    2007-01-01

    This book explains how to apply barrier technology in food production to improve product stability and the possibilities of modelling and statistics in food product design are elaborated. Attention is given to Life Cycle Assessment as a method to determine the environmental impact of a food from

  17. Characteristics of Chemical and Functional Properties of Modified Cassava Flour (Manihot esculenta) by Autoclaving-Cooling Cycles Method

    Science.gov (United States)

    Cecep Erwan Andriansyah, Raden; Rahman, Taufik; Herminiati, Ainia; Rahman, Nurhaidar; Luthfiyanti, Rohmah

    2017-12-01

    The modified cassava flour can be made using the method of the autoclaving cooling cycle (AAC). The stability of the warming can be seen from the decreasing value of breakdown viscosity, while the stability of the stirring process can be seen by the decreasing value of setback viscosity. The stages of research include: (1) the making of cassava flour, (2) the making of modified cassava flour by the method of treatment of ACC with a variety of flour concentration and autoclaving time, (3) chemical analysis of the moisture, ash, fat, protein, carbohydrate; The functional properties of the pasting characteristics to the initial temperature of the pasting, peak viscosity, hot paste viscosity, breakdown viscosity, cold paste viscosity and setback viscosity. The result shows that cassava flour modified by treatment of flour concentration 16% and autoclaving time 41 minutes having pasting code and pasting viscosity which is resistant to high temperature. Flour with this character is flour that is expected to maintain the texture of processed products with a paste form that remains stable. Utilization of modified cassava flour by the ACC method can be applied to the pasting product such as noodle and spaghetti, hoping to support for food diversification program to reduce dependence on wheat flour in Indonesia.

  18. Trend Analysis of Cassava Price and Growth Rate in Nigeria | Igwe ...

    African Journals Online (AJOL)

    Trend Analysis of Cassava Price and Growth Rate in Nigeria. ... Abstract. The research work was on trend analysis of cassava output and price. The period ... There is need to encourage private sector investment on the industries to expand existing market on the price offer for cassava and encourage large scale production.

  19. 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. Copyright © 2015 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

  20. Diversity and technological properties of predominant lactic acid bacteria from fermented cassava used for the preparation of Gari, a traditional African food

    CSIR Research Space (South Africa)

    Kostinek, M

    2005-08-01

    Full Text Available fermentation for the preparation of Gari, and their technologically relevant characteristics were investigated with a view towards selection of appropriate starter cultures. A total of 139 predominant strains isolated from fermenting cassava were identified...

  1. Information Needs of Cassava Farmers in Delta State of Nigeria

    African Journals Online (AJOL)

    farming and food system in Africa. ... Within the agricultural sector, cassava has remained the major crop cultivated by Nigerian ... and land preparation methods, seed treatment, time ... of traditional or peasant agriculture of farmers must.

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

    NARCIS (Netherlands)

    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

  3. 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.

  4. teaching food production and preservation using constructivist

    African Journals Online (AJOL)

    Global Journal

    teaching methods where students are actively involved in thinking and creating ... KEYWORDS: food production, food preservation Biology, 5Es constructivist model, self-reliance ... shelf live. The world's population is growing every day but food production which is the basic ... life matters so as to be self-reliant citizens of this.

  5. Strategies in marketing new food products

    International Nuclear Information System (INIS)

    Urbain, R.W.

    1983-01-01

    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

  6. Evaluation of cassava (Manihot esculenta (Crantz) planting methods ...

    African Journals Online (AJOL)

    STORAGESEVER

    2008-01-05

    Jan 5, 2008 ... and biological productivity of the crop species grown in sole and intercrop. The treatments ... of nitrogen through its symbiotic fixation, hence lowering the total ... mospheric nitrogen and produces proteins, while cassava depletes the ..... soybean/maize/cassava intercrop, in which they were of the view that ...

  7. Effects of submerged and anaerobic fermentations on cassava flour ...

    African Journals Online (AJOL)

    Cassava tubers for processing into cassava flour, Lafun a Nigerian locally fermented product was subjected to two different types of fermentations: submerged and anaerobic fermentation for 72 h. Physicochemical changes that occurred during fermentation and their influence on the functional, rheological and sensory ...

  8. Farmers Accessibility to the Cassava Initiative Elements in the ...

    African Journals Online (AJOL)

    The Government cassava initiative was introduced in July 2002 to address the poor linkage between production, marketing and utilization of cassava. This study examined the extent of farmers' accessibility to the elements of this initiative. Data were obtained from individuals who had at least 10 years membership of ...

  9. Sustainable food consumption. Product choice or curtailment?

    Science.gov (United States)

    Verain, Muriel C D; Dagevos, Hans; Antonides, Gerrit

    2015-08-01

    Food consumption is an important factor in shaping the sustainability of our food supply. The present paper empirically explores different types of sustainable food behaviors. A distinction between sustainable product choices and curtailment behavior has been investigated empirically and predictors of the two types of behavior have been identified. Respondents were classified into four segments based on their sustainable food behaviors: unsustainers, curtailers, product-oriented consumers, and sustainers. Significant differences between the segments were found with regard to food choice motives, personal and social norms, food involvement, subjective knowledge on sustainable food, ability to judge how sustainably a product has been produced and socio-demographics. It is concluded that distinguishing between behavioral strategies toward sustainable food consumption is important as consumer segments can be identified that differ both in their level of sustainable food consumption and in the type of behavior they employ. Copyright © 2015 Elsevier Ltd. All rights reserved.

  10. Effects of replacing maize meal with rumen filtrate-fermented cassava meal on growth and egg production performance in Japanese quails (Cortunix japonica

    Directory of Open Access Journals (Sweden)

    Francisco Kanyinji

    2014-09-01

    Full Text Available This study was conducted to evaluate the effects of replacing maize in quail diets with graded levels of rumen filtrate-fermented cassava meal (FCM on growth and egg production performances. Cassava meal (CM was mixed with dried manure of layer at 75 g/kg CM, which was mixed with freshly collected rumen filtrate (at 1 L/5 kg CM, and finally fermented in sealed bags for 14 days. It was then sun-dried and added in grower or finisher diets at 0, 50, 75 and 100%. Then, 84 three weeks-old Japanese quails (Cortunix japonica were divided into four equal groups; the birds were randomly assigned to 0, 50, 75 and 100% FCM grower/layers diets, and were reared until 56 days of age. Daily feed consumption, weekly body weights, weight gains, feed conversion ratios (FCR, hen-day, and egg weights were monitored. The quails fed with 75% FCM were found to be superior (p0.05 effect on feed intake, body weight, and weight gain, as compared to those of fed control diets. Thus, replacing maize with FCM had no deleterious effects on growth performance, but depressed hen-day. However, better growth performance was obtained when maize was replaced at 75% FCM.

  11. Prospects for genomic selection in cassava breeding

    Science.gov (United States)

    Cassava (Manihot esculenta Crantz) is a clonally propagated staple food crop in the tropics. Genomic selection (GS) has been implemented at three breeding institutions in Africa in order to reduce cycle times. Initial studies provided promising estimates of predictive abilities. Here, we expand on p...

  12. 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.

  13. Radiation processing of food and allied products

    International Nuclear Information System (INIS)

    Sharma, Arun

    2009-01-01

    Assuring adequate food security to citizens of the country requires deployment of strategies for augmenting agricultural production while reducing post-harvest losses. Appropriate post-harvest processing, handling, storage and distribution practices are as important as the efforts to increase productivity for sustained food security, food safety and international trade in agricultural commodities. Nuclear energy has played a significant role both in the improvement of crop productivity, as well as, in the preservation and hygienization of agricultural produce

  14. Productivity and water use by rain-fed early maturing Cassava (Manihot esculenta Crantz) varieties grown at different plant densities in a coastal savannah environment

    International Nuclear Information System (INIS)

    Amanor, Emmanuel Nartey

    2016-06-01

    The production of cassava (Manihot esculenta Crantz) under rain-fed conditions at the Kwabenya-Atomic area in the coastal savannah environment is constrained by low and erratic rainfall events. Improving cassava production in the area requires the use of cassava varieties which are efficient in the use of limited soil moisture. The objective of the study was to evaluate the response of two early maturing cassava varieties to three (3) planting densities to TDM, RY, and WUE. The actual evapotranspiration was also partitioned into crop transpiration and soil evaporation using LAI data. The field experiment was conducted at Biotechnology and Nuclear Agriculture Research Institute (BNARI) research farm, Atomic Energy Commission (GAEC), Kwabenya-Atomic in 2015. The split plot design in three replicates was used. The two (2) cassava varieties, Bankye Hemaa and Capevars Bankye, were assigned to the main plots and three (3) planting densities: 10,000, 13,333 and 20,000 plants ha"-1 to the subplots. Plants were sampled each month and moisture in the 120 cm soil profile monitored every two weeks using the neutron probe (CPN 503 Hydroprobe). Soil moisture data were used to estimate actual evapotranspiration (AET) using the water balance approach. Root yield (RY) for Bankye Hemaa and Capevars Bankye, ranged from 2.8 to 15.1 t/ha"-1 for the 10,000 plants ha"-1, 4.2 to 18.1 t/ha"-1 for the 13,333 plants ha"-1 and 5.1 to 21.3 t/ha"-1 for the 20,000 plants ha"-1. Additionally, water use efficiency in term of total dry matter (WUETDM ) for the two cassava varieties ranged from 1.7 to 11.6, 2.3 to 12.8 and 3.7 to 12.4 kg ha"-1 mm"-1 for the 10,000, 13,333 and 20,000 plants ha"-1 planting density, respectively. Bankye Hemaa grown at 20,000 plants ha"-1 produced the highest root yield of 21.3 t/ha"-1 and WUETDM of 12.4 kg ha"-1 mm"-1, because of the comparatively lower soil evaporation which led to increased available soil water for crop use and higher crop transpiration, leading to

  15. 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.

  16. 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 POULTRY...

  17. Biodigestion of cassava peels blended with pig dung for methane ...

    African Journals Online (AJOL)

    OKOROIGWE

    2013-10-02

    Oct 2, 2013 ... Biogas production from cassava (Manihot esculentus) peels and pig dung under a mesophilic ... is a gap to be filled up by further investigation. Ezekoye ..... Biofertilizer and Chemical Fertilizer Application on Maize Production.

  18. Utilisation of cassava products-copra meal based diets supplemented with or without Allzyme SSF by growing pullets

    OpenAIRE

    Diarra, S. S.

    2015-01-01

    The utilisation of cassava root-leaf meal (CRLM) and copra meal with or without enzyme by growing pullets was investigated. A total of 180 six week-old Shaver 579 pullets (549.79 ? 0.39 g/bird) were allotted to 12 floor pens containing 15 birds each. A commercial grower diet (control) and 2 diets based on CRLM and copra meal with or without added Allzyme? SSF (test diets) were fed each to 4 replicate pens in a completely randomized design. Growth performance, age at first egg, feed cost of re...

  19. Production and quality evaluation of extruded snack from blends of bambara groundnut flour, cassava starch, and corn bran flour

    OpenAIRE

    Ogunmuyiwa, O. H.; Adebowale, A. A.; Sobukola, O. P.; Onabanjo, O. O.; Obadina, A. O.; Adegunwa, M. O.; Kajihausa, O. E.; Sanni, L. O.; Tomlins, Keith

    2017-01-01

    Protein dense, fiber-rich extruded snacks were produced from blend of bambara groundnut flour, cassava starch, and corn bran flour using a single screw cooking extruder. The snacks were analyzed for their physical properties and proximate composition using standard laboratory procedures. The expansion ratio, specific volume, breaking force, and breaking strength index (BSI) of the snacks ranged from 0.85 to 1.22, 0.75 to 1.30 g/cm3, 3.95 to 36.45 N, and 0.99 to 9.11 N/mm, respectively. The br...

  20. 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...... to technological progress are the socio-political attitudes that have the highest predictive value regarding attitudes to enzyme production methods....

  1. Preservation of food products by irradiation

    International Nuclear Information System (INIS)

    McGivney, W.T.

    1988-01-01

    The use of irradiation to preserve food has the potential to significantly enhance our capacity to maximize the quality and quantity of the food we consume. In a world in which distribution of food occurs across continents and in which malnourished populations are in dire need of basic food products, any safe, effective, and efficient means of preserving food is more than welcome. Irradiation, as a method for food preservation, has been studied for more than 30 years. This discussion focuses on this most recent method for the preservation of food with particular emphasis on its effects on the safety, nutritive, and aesthetic values of the food preserved by irradiation. The use of ionizing radiation as a method to preserve foods is one that has been demonstrated to be effective for a variety of food classes. Irradiation offers a means to decontaminate, disinfest, and retard the spoilage of the food supply. At the same time, it appears that the wholesomeness of these food products is maintained. Nutritive value can be sustained by use of effective doses of radiation. Concerns over the safety of irradiated food are rooted in questions regarding the potential induction of radioactivity, harmful radiolytic products, and pathogenic radiation-resistant or mutant strains of microorganisms. Research findings have allayed concerns over safety. However, more research is necessary to conclusively resolve these safety issues. Food irradiation is a promising technology that has and will contribute to our ability to feed the people of this world. This technology is but one of many available ways to preserve our greatest natural resource, the food supply. Enhancement of the ability to preserve food by irradiation will facilitate the distribution of food from fertile developed regions to the malnourished peoples of underdeveloped countries. 21 references

  2. 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.

  3. 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....

  4. Consumer attitudes towards nanotechnology in food products

    NARCIS (Netherlands)

    Steenis, Nigel D.; Fischer, Arnout R.H.

    2016-01-01

    Purpose – Nanotechnology is a technology that holds much promise for food production. It is, however not clear to what extent consumers will accept different types of nanotechnologies in food products. The purpose of this paper is to research consumer attitudes towards differing applications of

  5. Food and farm products surveillance

    International Nuclear Information System (INIS)

    Poston, T.M.

    1995-01-01

    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

  6. 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.

  7. Induced mutation breeding in Cassava (Manihot esculenta Crantz) cultivar `Bosom Nsia`

    Energy Technology Data Exchange (ETDEWEB)

    Ahiabu, R K.A.; Klu, G Y.P. [Biotechnology and Nuclear Agricultural Research Inst., Ghana Atomic Energy Commission, Legon (Ghana)

    1997-12-01

    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.

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

    International Nuclear Information System (INIS)

    Ahiabu, R.K.A.; Klu, G.Y.P.

    1997-01-01

    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

  9. Product Category Layout and Organization: Retail Placement of Food Products

    NARCIS (Netherlands)

    Herpen, van E.

    2016-01-01

    This article discusses the placement of food products in retail stores, in particular how the placement of food products can influence how consumers perceive the store in general and these products in particular. It reviews the overall layout of the store, assortment organization, and shelf

  10. Bioethanol production from microwave-assisted acid or alkali-pretreated agricultural residues of cassava using separate hydrolysis and fermentation (SHF).

    Science.gov (United States)

    Pooja, N S; Sajeev, M S; Jeeva, M L; Padmaja, G

    2018-01-01

    The effect of microwave (MW)-assisted acid or alkali pretreatment (300 W, 7 min) followed by saccharification with a triple enzyme cocktail (Cellic, Optimash BG and Stargen) with or without detoxification mix on ethanol production from three cassava residues (stems, leaves and peels) by Saccharomyces cerevisiae was investigated. Significantly higher fermentable sugar yields (54.58, 47.39 and 64.06 g/L from stems, leaves and peels, respectively) were obtained after 120 h saccharification from MW-assisted alkali-pretreated systems supplemented (D+) with detoxification chemicals (Tween 20 + polyethylene glycol 4000 + sodium borohydride) compared to the non-supplemented (D0) or MW-assisted acid-pretreated systems. The percentage utilization of reducing sugars during fermentation (48 h) was also the highest (91.02, 87.16 and 89.71%, respectively, for stems, leaves and peels) for the MW-assisted alkali-pretreated (D+) systems. HPLC sugar profile indicated that glucose was the predominant monosaccharide in the hydrolysates from this system. Highest ethanol yields ( Y E , g/g), fermentation efficiency (%) and volumetric ethanol productivity (g/L/h) of 0.401, 78.49 and 0.449 (stems), 0.397, 77.71 and 0.341 (leaves) and 0.433, 84.65 and 0.518 (peels) were also obtained for this system. The highest ethanol yields (ml/kg dry biomass) of ca. 263, 200 and 303, respectively, for stems, leaves and peels from the MW-assisted alkali pretreatment (D+) indicated that this was the most effective pretreatment for cassava residues.

  11. Reducing human nitrogen use for food production.

    Science.gov (United States)

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

    2016-07-22

    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.

  12. Nutrition Value Of Development Of Snack Cireng Cassava And Fish

    Directory of Open Access Journals (Sweden)

    Siti Nur Rochimiwati

    2017-08-01

    Full Text Available Snack are ready-made foods that are self-produced or purchased from sellers or merchants. Snack sellers can be found along the roadside in stalls cake shops around the crowded places like schools offices colleges and so on. The Ministry of Health 2014 states that snack is a given or consumed between two time of meals with an energy value of about 200 Kilocalories and 5 grams of protein. Whereas PMT-US standard Supplementary Feeding of School Children requires 200-300 kilocalories and 5-7 grams of protein. Snacks are sold around the school by unsettled and non-resident sellers in the school stalls or canteens. Various snacks are sold as rice noodles sweet corn fried tempe tofu fried foods meatballs bread cracker potatos jelly cooked rice noodles cimol cilok cireng biscuits milk iced tea iced juices etc Alfid TA Retno I Setho and Yohanes K Bastianus DR Anasari M 2013 The BPOM Food and Drug Supervisory Agency research in Alfid in 2003 stated that from 9465 samples 80 contain harmful ingredients. Snack also has a contribution in the fulfillment of daily nutrition that is energy amounted to 233.11 28.41 Kcal and protein at 6.21 1.39 gram Rachmawati HN 2013. This type of research is experimental with cireng manufacture from cassava and fish cassava cireng Fish and tapioca and cireng original made from tapioca flour. The study aims to determine the taste nutritional value and large of serving portions. The results were obtained for all three products The weighing 50 gram serving portion nutritional value has not reached the standard of the nutritional value of snacks. From the aspect of approaching cireng original flavor is cireng tapioca plus cassava and fish while cireng cassava and fish not like cireng original. It is advisable to develop or further modify in order to achieve nutritional standards of snack and as a healthy and safe snacks and the characteristics of cireng are not lost.

  13. 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.

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

    KAUST Repository

    Ntui, Valentine Otang; Kong, Kynet; Khan, Raham Sher; Igawa, Tomoko; Janavi, Gnanaguru Janaky; Rabindran, Ramalingam; Nakamura, Ikuo; Mii, Masahiro

    2015-01-01

    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.

  15. The role of water in food products

    Directory of Open Access Journals (Sweden)

    Neacşu, A. N.

    2011-01-01

    Full Text Available Food is an indispensable factor for humans and animals, because it provides the energy and substances necessary for developing the metabolic processes, which generate the body’s growth. It is the source and regulator of exchange processes between the body and the environment. Since ancient times man has received the necessary nutrients from the environment but the operation and maintenance of the body physiology constantly needs energy. In this work we focus on the chemical composition of food, and more specifically, on the amount of water contained in food products (humidity, as a factor influencing the stability and quality of food products.

  16. Development of Wet Noodles Based on Cassava Flour

    Directory of Open Access Journals (Sweden)

    Akhmad Z. Abidin

    2013-04-01

    Full Text Available Cassava is one of Indonesia’s original commodities and contains good nutrition and has high productivity and a relatively low price. Cassava flour has a high potential as a substitute for imported wheat flour that is widely used in noodle production. The main purpose of this research was to develop wet noodles from cassava flour that can compete with wet noodles from wheat flour. The research consisted of experiments with several variations of composition and production method for producing cassava flour-based wet noodles. The best result was then examined for its nutritional value, economical value, and market response, and also a comparison was made between the prepared wet noodles and the standard noodles made from wheat flour. The analysis was based on five characteristics: taste, texture, chewiness, aroma, and appearance. Relations between these characteristics with composition, materials used, and methods applied are discussed. The developed cassava flour-based wet noodle meets physical, nutritional, and economical standards. Raw materials of the noodle were cassava flour and a wheat flour composite with a 5:1 ratio, egg, gluten, soda-ash, water, and vegetable oil, while the process was completed in multiple stages. Market response showed that the cassava flour-based wet noodles were 80% similar to wheat-flour noodles.

  17. Produção de snacks funcionais à base de farinha de soja e polvilho azedo Production of functional snacks from soybean flour and sour cassava starch

    Directory of Open Access Journals (Sweden)

    Magali Leonel

    2010-06-01

    Full Text Available Este trabalho teve por objetivo avaliar o efeito da temperatura de extrusão e da porcentagem de farinha de soja sobre a expansão (IE, o índice de absorção de água (IAA, o índice de solubilidade em água (ISA, a cor (L*, a* e b* e a dureza de biscoitos extrusados. O processo de extrusão seguiu o delineamento central composto rotacional para dois fatores, totalizando 11 tratamentos. Os resultados obtidos mostraram que a temperatura e a porcentagem de farinha de soja tiveram efeitos significativos sobre as propriedades físicas dos produtos. Nas condições intermediárias de temperatura e baixa porcentagem de farinha de soja (10%, é possível obter biscoitos funcionais de mandioca com elevada expansão, índices intermediários de absorção e solubilidade em água, cor clara e baixa dureza.This study aimed to evaluate the effect of the extrusion temperature and the percentage of soybean flour in mixes on the expansion index (EI, water absorption index (WAI, water solubility index(WSI; color (L *, a *, b * and hardness of extruded sour cassava snacks. The extrusion process followed the rotational central composite design for two factors, totalizing 11 treatments. The results showed that the extrusion temperature and percentage of soybean flour in mixes had significant effects on the physical properties of products. Under the conditions of intermediate temperature and low percentage of soybean meal is possible to obtain function cassava snacks with high expansion, intermediate index of absorption and solubility in water, light color and low hardness.

  18. Amylolytic Enzymes Acquired from L-Lactic Acid Producing Enterococcus faecium K-1 and Improvement of Direct Lactic Acid Production from Cassava Starch.

    Science.gov (United States)

    Unban, Kridsada; Kanpiengjai, Apinun; Takata, Goro; Uechi, Keiko; Lee, Wen-Chien; Khanongnuch, Chartchai

    2017-09-01

    An amylolytic lactic acid bacterium isolate K-1 was isolated from the wastewater of a cassava starch manufacturing factory and identified as Entercoccus faecium based on 16S rRNA gene sequence analysis. An extracellular α-amylase was purified to homogeneity and the molecular weight of the purified enzyme was approximately 112 kDa with optimal pH value and temperature measured of 7.0 and 40 °C, respectively. It was stable at a pH range of 6.0-7.0, but was markedly sensitive to high temperatures and low pH conditions, even at a pH value of 5. Ba 2+ , Al 3+ , and Co 2+ activated enzyme activity. This bacterium was capable of producing 99.2% high optically pure L-lactic acid of 4.3 and 8.2 g/L under uncontrolled and controlled pH at 6.5 conditions, respectively, in the MRS broth containing 10 g/L cassava starch as the sole carbon source when cultivated at 37 °C for 48 h. A control pH condition of 6.5 improved and stabilized the yield of L-lactic acid production directly from starch even at a high concentration of starch at up to 150 g/L. This paper is the first report describing the properties of purified α-amylase from E. faecium. Additionally, pullulanase and cyclodextrinase activities were also firstly recorded from E. faecium K-1.

  19. Convenience food products. Drivers for consumption.

    Science.gov (United States)

    Brunner, Thomas A; van der Horst, Klazine; Siegrist, Michael

    2010-12-01

    Convenience is one of the big trends in the food business. The demand for convenience food products is steadily increasing; therefore, understanding convenience food consumption is an important issue. Despite being vital properties of convenience food, saving time and effort have not been very successful constructs for predicting convenience food consumption. To examine a wide range of possible drivers for convenience food consumption, the present study uses a convenience food frequency questionnaire that asks about consumption behavior. A paper-and-pencil questionnaire was sent out to a representative sample of people in German-speaking Switzerland and yielded N = 918 complete datasets from persons mainly responsible for buying and preparing food in the household. The various convenience food products could be categorized into four groups, which we labeled as highly processed food items, moderately processed food items, single components, and salads. Fifteen drivers were found to have a significant impact either on total convenience consumption or on one of the identified categories. Strong predictors were age, concern about naturalness, nutrition knowledge, and cooking skills. Copyright © 2010 Elsevier Ltd. All rights reserved.

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

    International Nuclear Information System (INIS)

    Cortes S, Simon; Chavarriaga, Paul; Lopez, Camilo

    2010-01-01

    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.

  1. Caracterização de amidos de mandioca nativos e modificados e utilização em produtos panificados Characterization of native and modified cassava starches and their use in baked products

    Directory of Open Access Journals (Sweden)

    Krischina Singer Aplevicz

    2007-09-01

    Full Text Available O amido de mandioca é utilizado como ingrediente principal na fabricação de biscoitos e pão de queijo. O polvilho azedo é um produto artesanal, sem padrão de qualidade estabelecido, com problemas de higiene em seu processamento e de oferta. O trabalho teve como objetivo caracterizar amidos de mandioca nativos e modificados e testá-los na elaboração de pão de queijo e biscoito de polvilho. As principais características que diferem o polvilho azedo do amido de mandioca nativo, também denominado polvilho doce são: acidez, grau de expansão, viscosidade, claridade de pasta, sinérese e poder redutor. Foram aplicados nos produtos panificados quatro tipos de amidos, sendo polvilho doce, azedo, amido modificado com peróxido de hidrogênio e amido modificado comercial Expandex® 160003. Obtidos os produtos panificados, foi determinada a composição físico-química e observado que os tipos de amidos influenciaram nas características internas, externas e no sabor. Os produtos panificados foram submetidos à análise sensorial de aceitabilidade, utilizando-se a escala hedônica de nove pontos, com provadores não-treinados. As amostras de pão de queijo contendo amido modificado oxidado com peróxido de hidrogênio foram as que apresentaram o melhor resultado entre as formulações. Para as amostras de biscoito de polvilho, as elaboradas com polvilho azedo e com Expandex® 160003 foram superiores e não diferiram estatisticamente.Cassava starch is used as the main ingredient in the production of biscuits and Brazilian cheese bread. The processing and sale of sour cassava starch - an artisanal product with no established standard of quality - is marked by hygiene problems and its commercial availability is uncertain. The purpose of this study was to characterize native and modified cassava starches and test them in cheese bread and cassava starch biscuit recipes. The main characteristics that differentiate sour starch from native cassava

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

    International Nuclear Information System (INIS)

    Paglicawan, Marissa A.; Emolaga, Carlo S.; Navarro, Ma. Teresa V.; Celorico, Josefina; Basilia, Blessie A.

    2015-01-01

    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

  3. Product samples stimulate choice of unfamiliar healthful food products.

    Science.gov (United States)

    Schickenberg, B; van Assema, P; Brug, J; de Vries, N K

    2011-08-01

    The purpose of this study was to assess whether the availability of a product sample of an unfamiliar low-fat or fruit and vegetable products stimulates choice for this product among food neophobic young adults. The study had a 2 (experimental vs. control group) by 4 (low-fat bread spread, low-fat cheese, fruit juice, fruit and vegetable juice) between subjects design with a pre-and post-experiment questionnaire. The study was conducted in restaurant rooms of several educational institutions in the Netherlands among a convenience sample of 197 food neophobic young adults aged 17-25 years. A small bite or sip-sized sample of the target product was provided as an intervention. The effect measure was choice of either an unfamiliar healthful food product or a traditional food product. Offering a sample of an unfamiliar healthful food product resulted in 51% of the participants in the experimental group choosing this product vs. 36.4% in the control group. Providing food product samples seems to be a promising strategy in healthy diet promotion programs for food neophobic young adults to increase first-time trial of unfamiliar low-fat and fruit and vegetable products. Copyright © 2011 Elsevier Ltd. All rights reserved.

  4. Productivity growth in food crop production in Imo State, Nigeria ...

    African Journals Online (AJOL)

    Agriculture plays pivotal roles in Nigeria including food security, employment, foreign exchange earnings and poverty reduction. This study examined the growth in food crop productivity in Imo State in Nigeria with emphasis on the decomposition of total factor productivity (TFP) into technical progress, changes in technical ...

  5. Effects of Cassava Mill Effluent on Some Chemical and Micro ...

    African Journals Online (AJOL)

    user

    KEY WORDS: Cassava Mill Effluent, Soil Pollution, Soil Properties, Bacteria, Fungi. INTRODUCTION .... The hydrocarbon utilizing bacteria (HUB) were Bacillus substilis and ..... fermentative hydrogen production: A Review Int. J. Hydrogen ...

  6. Gender differences in adoption of recommended improved cassava ...

    African Journals Online (AJOL)

    Gender differences in adoption of recommended improved cassava production ... (39%) are involved in full time farm employment and the incidence of single parenthood ... The females on the other hand recorded higher adoption rates of the ...

  7. Information Needs of Cassava Farmers in Delta State of Nigeria

    African Journals Online (AJOL)

    Real opportunities for a boom in the production and processing of ... emptive management of the cassava mosaic disease. (CMD), the ... Others are planting method, fertilizer application, weed control ..... Handbook, Ibadan, Nigeria. Nweke, F.T ...

  8. Assessment of Extension Service Delivery on Improved Cassava ...

    African Journals Online (AJOL)

    SH

    1Department of Agricultural Extension and Rural Development, Landmark University, Omu –Aran, Kwara. State. 2Department ... production technologies among cassava farmers in Osun State, Nigeria. Multistage ... included fertilizer procurement, agrochemicals, cooperative facilities, social networks, tractor hiring services,.

  9. Characterization and ethanol potential from giant cassava (Manihot esculenta) stem waste biomass

    Science.gov (United States)

    Septia, E.; Supriadi; Suwinarti, W.; Amirta, R.

    2018-04-01

    Manihot esculenta stem waste biomass is promising material for ethanol production since it is unutilized substance from cassava production. Nowadays, cassava is the most common food in Indonesian society. The aims of this study were to identify availability and characteristic of giant cassava (M. esculenta) stem waste biomass for ethanol feedstock. In term of that, four plots with the size of 5m x 5m were made to calculate the total stem biomass obtained after harvesting process. In this study, various concentrations of alkaline were used to degrade lignin from the substrate. The effects of alkaline pretreatment were investigated using TAPPI method and the ethanol yield was estimated using modified NREL protocol. The results showed that the potential dry stem waste biomass from harvesting of M. esculenta was approximately 10.5 ton/ha. Further, alkaline pretreatment of stem waste biomass with 2% of NaOH coupled with the enzymatic saccharification process using meicelase was showed the highest production of sugar to reach of 38.49 % of total reduction sugar and estimated potentially converted to 2,62 L/ha of ethanol. We suggested M. esculenta stem waste biomass could be used as sustainable feedstock for ethanol production in Indonesia.

  10. 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…

  11. 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....

  12. Food production and nature conservation

    NARCIS (Netherlands)

    Gordon, Iain J.; Squire, Geoff R.; Prins, Herbert H.T.

    2016-01-01

    Feeding the world's growing human population is increasingly challenging, especially as more people adopt a western diet and lifestyle. Doing so without causing damage to nature poses an even greater challenge. This book argues that in order to create a sustainable food supply whilst conserving

  13. Processing Contaminants in Food Production

    OpenAIRE

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

    2011-01-01

    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.

  14. SUPPLY AND UTILISATION OF FOOD CROPS IN GHANA, 1960 ...

    African Journals Online (AJOL)

    ROP4

    Due to that much attention has been placed on sustainable management of agricultural ... Supply (import and export) and utilisation (for food, feed, seed, farm manure, waste and other uses) of food crops have ..... Cassava is mainly used in non-poultry livestock production, i.e., for goats, sheep, pigs and some ruminants.

  15. DEVELOPMENT OF A CASSAVA PELLETING MACHINE

    African Journals Online (AJOL)

    2012-11-03

    Nov 3, 2012 ... ers is in the rise of price of fish feed which is a product processed from cassava ... Pelleting is an extrusion process which is simply the operation of ... is the process of forcing material through a specifically design opening.

  16. Performance evaluation of prototype mechanical cassava harvester ...

    African Journals Online (AJOL)

    Large-scale cassava harvesting, especially during the dry season, is a major constraint to its industrial demand and commercial production. Manual harvesting is slow and ... Results from field trials showed prototype harvesters weighing 268 – 310 kg can achieve optimum performance on ridged landforms. When harvested ...

  17. Consumer-driven food product development

    NARCIS (Netherlands)

    Linnemann, A.R.; Benner, M.; Verkerk, R.; Boekel, van M.A.J.S.

    2006-01-01

    Food product development needs to be based on consumers' needs and wishes to be successful. Factors that have become relevant in this respect are presented and their impact discussed, like mass-individualization, globalization and an altered interpretation of the food quality concept by consumers.

  18. From Tobacco to Food Production : Consolidation, Dissemination ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    An earlier IDRC-supported project, 103435 From Tobacco to Food Production : Constraints and Transition Strategies (Bangladesh), provided a detailed understanding of the constraints tobacco farmers face and ... How are public health actors working with the food and drinks industry to prevent diet-related disease? A new ...

  19. 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

    2016-12-09

    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.

  20. Bioenergy production and food security in Africa

    African Journals Online (AJOL)

    Ezedom Theresa

    This will in turn, facilitate industrialization in other sectors of economy through provision of affordable ... bioenergy production on food security, land allocation for energy crop production can be regulated. ... bility determines the type of industries, and the cost of ...... African countries, yeast and crude enzyme production.

  1. 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)

  2. Energy efficiency and potentials of cassava fuel ethanol in Guangxi region of China

    International Nuclear Information System (INIS)

    Dai Du; Hu Zhiyuan; Pu Gengqiang; Li He; Wang Chengtao

    2006-01-01

    The Guangxi Zhuang autonomous region has plentiful cassava resources, which is an ideal feedstock for fuel ethanol production. The Guangxi government intends to promote cassava fuel ethanol as a substitute for gasoline. The purpose of this study was to quantify the energy efficiency and potentials of a cassava fuel ethanol project in the Guangxi region based on a 100 thousand ton fuel ethanol demonstration plant at Qinzhou of Guangxi. The net energy value (NEV) and net renewable energy value (NREV) are presented to assess the energy and renewable energy efficiency of the cassava fuel ethanol system during its life cycle. The cassava fuel ethanol system was divided into five subsystems including the cassava plantation/treatment, ethanol conversion, denaturing, refueling and transportation. All the energy and energy related materials inputs to each subsystem were estimated at the primary energy level. The total energy inputs were allocated between the fuel ethanol and its coproducts with market value and replacement value methods. Available lands for a cassava plantation were investigated and estimated. The results showed that the cassava fuel ethanol system was energy and renewable energy efficient as indicated by positive NEV and NREV values that were 7.475 MJ/L and 7.881 MJ/L, respectively. Cassava fuel ethanol production helps to convert the non-liquid fuel into fuel ethanol that can be used for transportation. Through fuel ethanol production, one Joule of petroleum fuel, plus other forms of energy inputs such as coal, can produce 9.8 J of fuel ethanol. Cassava fuel ethanol can substitute for gasoline and reduce oil imports. With the cassava output in 2003, it can substitute for 166.107 million liters of gasoline. With the cassava output potential, it can substitute for 618.162 million liters of gasoline. Cassava fuel ethanol is more energy efficient than gasoline, diesel fuel and corn fuel ethanol but less efficient than biodiesel

  3. Healthier meat products as functional foods.

    Science.gov (United States)

    Decker, Eric A; Park, Yeonhwa

    2010-09-01

    A promising approach to improving health care would be to produce a healthier food supply as a preventive health care strategy. The food supply could be improved by producing functional foods that have nutritional profiles that are healthier than conventional products. However, production of functional foods is not always easily accomplished since they must also taste good, be convenient and reasonably priced so that consumers will regularly purchase and use the products. Meats have great potential for delivering important nutrients such as fatty acids, minerals, dietary fiber, antioxidants and bioactive peptides into the diet. However, to produce successful products with these ingredients, technologies must be developed to increase their stability and decrease their flavor impact on muscle foods. In addition, many regulatory hurdles must be overcome for the commercial production of meats with added nutrients. These include redefinition of standard of identities and policies that allow front of the package nutritional claims. Without these regulatory changes, production of healthier meat products won't become a reality since these products would not have a competitive advantage over unfortified meats.

  4. Production of ethanol from cellulose (sawdust)

    OpenAIRE

    Otulugbu, Kingsley

    2012-01-01

    The production of ethanol from food such as corn, cassava etc. is the most predominate way of producing ethanol. This has led to a shortage in food, inbalance in food chain, increased food price and indirect land use. This thesis thus explores using another feed for the production of ethanol- hence ethanol from cellulose. Sawdust was used to carry out the experiment from the production of ethanol and two methods were considered: SHF (Separate Hydrolysis and Fermentation) and SSF (Simultaneous...

  5. 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

  6. Development of an electrically operated cassava slicing machine

    Directory of Open Access Journals (Sweden)

    I. S. Aji

    2013-08-01

    Full Text Available Labor input in manual cassava chips processing is very high and product quality is low. This paper presents the design and construction of an electrically operated cassava slicing machine that requires only one person to operate. Efficiency, portability, ease of operation, corrosion prevention of slicing component of the machine, force required to slice a cassava tuber, capacity of 10 kg/min and uniformity in the size of the cassava chips were considered in the design and fabrication of the machine. The performance of the machine was evaluated with cassava of average length and diameter of 253 mm and 60 mm respectively at an average speed of 154 rpm. The machine produced 5.3 kg of chips of 10 mm length and 60 mm diameter in 1 minute. The efficiency of the machine was 95.6% with respect to the quantity of the input cassava. The chips were found to be well chipped to the designed thickness, shape and of generally similar size. Galvanized steel sheets were used in the cutting section to avoid corrosion of components. The machine is portable and easy to operate which can be adopted for cassava processing in a medium size industry.

  7. 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. Copyright © 2014 Elsevier Ltd. All rights reserved.

  8. 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

    and peanuts. A fermentation using rice and cassava was conducted, and samples were collected at 4-h intervals for microbial analysis. The yeast population was low at the beginning of the fermentation and reached 6.9 x 10(7) CFU mL(-1) after 48 h. During the fermentation process common yeast species were......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...... identified by sequencing of the D1/D2 domain of the large-subunit (26S) rRNA gene. The predominant yeast species found was Candida tropicalis. Candida intermedia, Candida parapsilosis, Pichia guilliermondii, Saccharomyces cerevisiae and Trichosporon asahii were also found in high numbers during...

  9. Utilisation of cassava products-copra meal based diets supplemented with or without Allzyme SSF by growing pullets

    Directory of Open Access Journals (Sweden)

    Diarra, S. S.

    2015-06-01

    Full Text Available The utilisation of cassava root-leaf meal (CRLM and copra meal with or without enzyme by growing pullets was investigated. A total of 180 six week-old Shaver 579 pullets (549.79 ? 0.39 g/bird were allotted to 12 floor pens containing 15 birds each. A commercial grower diet (control and 2 diets based on CRLM and copra meal with or without added Allzyme? SSF (test diets were fed each to 4 replicate pens in a completely randomized design. Growth performance, age at first egg, feed cost of rearing and the count of floor primary feathers formed the major response criteria. Birds fed the control commercial diet consumed more feed and gained more weight (P0.05 between the control and enzyme supplemented CRLM groups. There was no dietary effect (P>0.05 on the weight of the first egg among the 3 groups. Feed cost of rearing was reduced (P0.05 between the two test diets as well as between the enzyme supplemented and the control diets. It was concluded that CRLM and copra meal can be used as major energy and protein sources respectively in growing pullets? diets. Enzyme supplementation may however, be needed to maintain performance of the birds.

  10. The Effect of Emulsifier and Hydrocolloid on Baking Expansion and Texture of Bread from Modified Cassava

    Directory of Open Access Journals (Sweden)

    Pudjihastuti Isti

    2018-01-01

    Full Text Available Indonesia has a very abundant cassava that can be used instead of wheat. Bread made from cassava is safe for celiac sufferers, in which cannot tolerate a protein called gluten found in wheat flour. However, bread from cassava has the disadvantage that it cannot inflate perfectly. Our research goal is to study the effect of emulsifier and hydrocolloid concentration as modifying agents on baking expansion and bread texture (hardness. The test level hedonic preference for bread products results from modified tapioca is also necessary to know the level of customer satisfaction. This study were conducted by three main stages, modification of cassava, baking process, and analyses. Modification of cassava starch was applied using combination of lactic acid solution and ultra violet (UV irradiation. Emulsifier (DATEM and hydrocolloid (xanthan gum were used in baking process. The addition of emulsifier and hydrocolloid can improve baking expansion. The addition of 7% emulsifiers on modified cassava can increase the volume of bread, taste, and texture so it can give greater satisfaction to consumers. Hydrocolloid can replace the function of gluten so the bread can inflate perfectly. The optimal composition of modified cassava in bread making is 25% of modified cassava and 75% of wheat flour. The low value of texture (hardness on bread made from modified cassava indicated a better performance in comparison with native cassava. Baking expansion and texture of the bread is influenced by the modification process. Furthermore, the comprehensive and optimum studies of modification need to be investigated.

  11. 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.

  12. Digestibility, productive performance, and egg quality of laying hens as affected by dried cassava pulp replacement with corn and enzyme supplementation.

    Science.gov (United States)

    Khempaka, Sutisa; Maliwan, Prapot; Okrathok, Supattra; Molee, Wittawat

    2018-02-24

    Two experiments were conducted to investigate the potential use of dried cassava pulp (DCP) supplemented with enzymes as an alternative feed ingredient in laying hen diets. In experiment 1, 45 laying hens (Isa Brown) aged 45 weeks were placed in individual cages to measure nutrient digestibility for 10 days. Nine dietary treatments were control and DCP as a replacement for corn at 20, 25, 30, and 35% supplemented with mixed enzymes (cellulase, glucanase, and xylanase) at 0.10 and 0.15%. Results showed that the use of DCP at 20-35% added with mixed enzymes had no negative effects on dry matter digestibility, while organic matter digestibility and nitrogen retention decreased with increased DCP up to 30-35% in diets. Both enzyme levels (0.10 and 0.15%) showed similar results on nutrient digestibility and retention. In experiment 2, a total of 336 laying hens aged 32 weeks were randomly allocated to seven dietary treatments (control and DCP-substituted diets at 20, 25, and 30%) supplemented with mixed enzymes (0.10 and 0.15%). Diets incorporated with 20-30% of DCP and supplemented with mixed enzymes at both levels had no significant effects on egg production, egg weight, feed intake, egg mass, feed conversion ratio, protein efficiency ratio, or egg quality, except for egg yolk color being decreased with an increase of DCP in diets (P digestibility, productive performance, or egg quality.

  13. 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.

  14. THE ANALYSIS OF COUNTERFEITING FOOD PRODUCTS

    Directory of Open Access Journals (Sweden)

    Paula - Angela VIDRASCU

    2013-12-01

    Full Text Available The issue addressed in this paper makes a significant contribution to research on the effects that food tampering has at the expense of consumer health. Nowadays quality and food safety that consumers are entitled directly reflects the quality of life. In other words the present subject is of particular importance to the work of the bodies created for the purpose of protecting the health and quality of life of consumers. This study has an important role both in the short and long term through proper understanding of the terms of quality, adulteration and food safety. The essential aim of this article is played understanding and easy identification of counterfeit food. Thus the awareness of counterfeit food products consumers are becoming more aware and responsible on quality of life. Quality will always be one of the most important competitive factors of ensuring health and environmental protection.

  15. productivity growth in food crop production in imo state, nigeria

    African Journals Online (AJOL)

    Prof. Adipala Ekwamu

    Agriculture plays pivotal roles in Nigeria including food security, employment, foreign exchange earnings and ... Key Words: Productivity decomposition, scale effect, allocative efficiency ... and subsidies in the form of cheap credit was.

  16. Electron irradiation of dry food products

    International Nuclear Information System (INIS)

    Gruenewald, Th.

    1983-01-01

    The interest of the industrial food producer is increasing in having the irradiation facility installed in the food processing chain. The throughput of the irradiator should be high and the residence time of the product in the facility should be short. These conditions can be accomplished by electron irradiators. To clarify the irradiation conditions spices taken out of the industrial process, food grade salt, sugar, and gums as models of dry food products were irradiated. With a radiation dose of 10 kGy microbial load can be reduced on 10**4 microorganisms/g. The sensory properties of the spices were not changed in an atypical way. For food grade salt and sugar changes of colour were observed which are due to lattice defects or initiated browning. The irradiation of several gums led only in some cases to an improvement of the thickness properties in the application below 50 deg C, in most cases the thickness effect was reduced. The products were packaged before irradiation. But it would be possible also to irradiate the products without packaging moving the product through the irradiation field in a closed conveyor system. (author)

  17. Electron irradiation of dry food products

    Energy Technology Data Exchange (ETDEWEB)

    Gruenewald, Th [Bundesbahn-Zentralamt, Minden (Germany, F.R.)

    1983-01-01

    The interest of the industrial food producer is increasing in having the irradiation facility installed in the food processing chain. The throughput of the irradiator should be high and the residence time of the product in the facility should be short. These conditions can be accomplished by electron irradiators. To clarify the irradiation conditions spices taken out of the industrial process, food grade salt, sugar, and gums as models of dry food products were irradiated. With a radiation dose of 10 kGy microbial load can be reduced on 10**4 microorganisms/g. The sensory properties of the spices were not changed in an atypical way. For food grade salt and sugar changes of colour were observed which are due to lattice defects or initiated browning. The irradiation of several gums led only in some cases to an improvement of the thickness properties in the application below 50 deg C, in most cases the thickness effect was reduced. The products were packaged before irradiation. But it would be possible also to irradiate the products without packaging moving the product through the irradiation field in a closed conveyor system.

  18. 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.

  19. Radiation disinfestation of food and agricultural products

    International Nuclear Information System (INIS)

    Moy, J.H.

    1985-01-01

    This book presents the papers given at a conference on the radiodisinfestation of food and crops. Topics considered at the conference included food irradiation's impact of the US Agency for International Development, FDA regulations, irradiation as a quarantine treatment, quality attributes of irradiated fruits, low-dose irradiation, cesium 137 as a radiation source, radiosterilization, economic feasibility, marketing, consumer acceptance, and the packaging of irradiated products

  20. [Academic production on food labeling in Brazil].

    Science.gov (United States)

    Câmara, Maria Clara Coelho; Marinho, Carmem Luisa Cabral; Guilam, Maria Cristina; Braga, Ana Maria Cheble Bahia

    2008-01-01

    To review and discuss academic production (theses and dissertations) on the topic of labeling of prepackaged foods in Brazil. A search of the database maintained by the Coordination for the Development of Higher Education Professionals (CAPES), one of the two Brazilian government research funding and support agencies, was conducted on the following keywords: "rotulagem" (labeling), "rotulagem nutricional" (food labeling) and "rótulo de alimentos" (food labels). The search covered the years 1987 (earliest year available) to 2004. We identified 49 studies on this topic. Content analysis identified three major themes: the extent to which food labels meet specific legal requirements (57.2%); the degree to which consumers understand the information on labels (22.4%); and the labeling of transgenic or genetically-modified foods (20.4%). Food labeling is a frequent topic and is adequately covered by the Brazilian academic production. In most of the studies, ineffective law enforcement appears to be the main factor in the lack of compliance with and disrespect for the food labeling rules and regulations in Brazil.

  1. 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

  2. QFood - Optimal design of food products

    DEFF Research Database (Denmark)

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

    1994-01-01

    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 of a Customer...... Satisfaction Index which is inversely proportional to how ""close"" the product is to the consumer's ideal....

  3. Extrusion of blends of cassava leaves and cassava flour: physical characteristics of extrudates

    Directory of Open Access Journals (Sweden)

    Cristiane da Cunha Salata

    2014-09-01

    Full Text Available A cassava-based puffed snack was produced using a single screw extruder to determine the effect of the raw material composition (cassava leaf flour and moisture and the process parameters (extrusion temperature and screw speed on the physical characteristics of an extruded-expanded snack. A central composite rotational design, including four factors with 30 treatments, was used with the following as dependent variables: expansion index, specific volume, water solubility index, water absorption index, color (L*, a*, b*, and hardness. Under conditions of low moisture content (12 to 14%, low percentage of cassava leaf flour (2 to 4%, and intermediate conditions of extrusion temperature (100°C and screw speed (230rpm, it was possible to obtain puffed snack products with desirable characteristics.

  4. 3D food printing: a new dimension in food production processes

    Science.gov (United States)

    3D food printing, also known as food layered manufacture (FLM), is an exciting new method of digital food production that applies the process of additive manufacturing to food fabrication. In the 3D food printing process, a food product is first scanned or designed with computer-aided design softwa...

  5. Assessment of cassava supply response in Nigeria using vector error correction model (VECM

    Directory of Open Access Journals (Sweden)

    Obayelu Oluwakemi Adeola

    2016-12-01

    Full Text Available The response of agricultural commodities to changes in price is an important factor in the success of any reform programme in agricultural sector of Nigeria. The producers of traditional agricultural commodities, such as cassava, face the world market directly. Consequently, the producer price of cassava has become unstable, which is a disincentive for both its production and trade. This study investigated cassava supply response to changes in price. Data collected from FAOSTAT from 1966 to 2010 were analysed using Vector Error Correction Model (VECM approach. The results of the VECM for the estimation of short run adjustment of the variables toward their long run relationship showed a linear deterministic trend in the data and that Area cultivated and own prices jointly explained 74% and 63% of the variation in the Nigeria cassava output in the short run and long-run respectively. Cassava prices (P<0.001 and land cultivated (P<0.1 had positive influence on cassava supply in the short-run. The short-run price elasticity was 0.38 indicating that price policies were effective in the short-run promotion of cassava production in Nigeria. However, in the long-run elasticity cassava was not responsive to price incentives significantly. This suggests that price policies are not effective in the long-run promotion of cassava production in the country owing to instability in governance and government policies.

  6. 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 < 0.05) in HCEP-fed cattle, but bone percentage and lean/bone ratio were less (P < 0.05) than LCEP-fed cattle. Carcass fat (P < 0.05) and fat content (P < 0.01) were significantly increased with levels of dietary CPO. Diets with 4 % CPO supplementation had better effects on redness (a*, P < 0.01) and chroma (C*, P < 0.001) values. In conclusion, up to 30 % CEP can be used to improve lean carcass and 4 % CPO can improve the redness of the meat.

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

    International Nuclear Information System (INIS)

    Iemma, Juliana

    2001-01-01

    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: dose of

  8. PICKLED PUMPKIN IS VALUABLE FOOD PRODUCT

    Directory of Open Access Journals (Sweden)

    T. A. Sannikova

    2017-01-01

    Full Text Available One of the main directions of the food industry development is the production of functional food products. Changes in the human’s diet structure cause that none of population group does receive necessary amount of vitamins, macro and microelements in healthy routine diet. To solve this problem, food stuffs enhanced by different ingredients enable to improve the biological and food value. The pumpkin is a valuable source of such important substances as carotene and pectin. Addition of garlic and hot pepper ingredients to process of pumpkin pickling enables to enrich the products with carbohydrates, proteins, microelements, which have low or no content in the pumpkin fruit. Therefore, the study of the influence of the different quantities of garlic and hot pepper additions on chemical composition of finished product is very important. The influence of plant additions used on chemical composition of finished product had been well determined. It was shown that through increased doses of garlic and hot pepper ingredients as compared with control, the carotene and dry matter content then decreased by 1.16%-3.43% in pickled pumpkin, while the pectin content depended on added component. The highest pectin content, 0.71% was observed at addition of 10 g. garlic ingredient per 1 kg. of raw matter, that was 4.1 times higher than control. With increased addition of hot pepper ingredient the pectin accumulation was decreasing from 0.58% in control to 0.36% in variant 10g. per 1kg. of raw matter.

  9. Produção de snacks extrusados à base de polvilho doce e fibra de laranja Production of extruded snacks from cassava starch and orange fiber

    Directory of Open Access Journals (Sweden)

    Magali Leonel

    2010-06-01

    Full Text Available Este trabalho teve por objetivo avaliar o efeito da umidade, temperatura de extrusão e rotação da rosca na produção de produtos extrusados expandidos com a utilização do polvilho doce e da polpa de laranja desidratada como matéria-prima. O processo seguiu delineamento central composto rotacional com três fatores, totalizando 15 tratamentos (oito pontos fatoriais, seis pontos axiais e um ponto central com seis repetições. Os produtos obtidos foram caracterizados quanto ao índice de expansão (IE, ao volume específico (VE, ao índice de solubilidade em água (ISA e à cor (L*, a* e b*. Os resultados mostraram efeito das condições operacionais do processo sobre as características físicas dos produtos, e produtos claros com maior expansão e menor solubilidade em água foram obtidos nas condições mais elevadas de temperatura (80-90°C, condições intermediárias de umidade (16% e rotação da rosca (218rpm.This research aimed to evaluate the effect of moisture, extrusion temperature and screw speed in the production of flax snacks using as raw material cassava starch and dehydrated orange pulp. The process followed the central composite rotational design to three factors, totaling 15 treatments (8 factorial points, 6 star points and 1 center point with 6 repetitions. The products obtained were characterized for expansion rate, specific volume, water solubility index and color (L*, a* and b*. The results showed the effect of operational conditions on the physical characteristics of products, and clear products with larger expansion and lower water solubility index were obtained in conditions of the highest temperature (80-90°C and moisture (16% and intermediate screw speed (218rpm.

  10. Non-invasive monitoring of below ground cassava storage root bulking by ground penetrating radar technology

    Science.gov (United States)

    Ruiz Vera, U. M.; Larson, T. H.; Mwakanyamale, K. E.; Grennan, A. K.; Souza, A. P.; Ort, D. R.; Balikian, R. J.

    2017-12-01

    Agriculture needs a new technological revolution to be able to meet the food demands, to overcome weather and natural hazards events, and to monitor better crop productivity. Advanced technologies used in other fields have recently been applied in agriculture. Thus, imagine instrumentation has been applied to phenotype above-ground biomass and predict yield. However, the capability to monitor belowground biomass is still limited. There are some existing technologies available, for example the ground penetrating radar (GPR) which has been used widely in the area of geology and civil engineering to detect different kind of formations under the ground without the disruption of the soil. GPR technology has been used also to monitor tree roots but as yet not crop roots. Some limitation are that the GPR cannot discern roots smaller than 2 cm in diameter, but it make it feasible for application in tuber crops like Cassava since harvest diameter is greater than 4 cm. The objective of this research is to test the availability to use GPR technology to monitor the growth of cassava roots by testing this technique in the greenhouse and in the field. So far, results from the greenhouse suggest that GPR can detect mature roots of cassava and this data could be used to predict biomass.

  11. Viabilidad económica de producción de yuca industrial versus ganado en Sucre, Colombia = Economic viability of cassava production versus cattle fattening in Sucre, Colombia

    Directory of Open Access Journals (Sweden)

    Alejandro Ordoñez Alvarado

    2016-04-01

    Full Text Available La región de Sucre, en Colombia, ha tenido bajo desarrollo en los últimos años, a pesar de su importancia en el sector agropecuario. La producción pecuaria, que ocupa la mayor área de Sucre, es practicada en sistema extensivo lo que ha causado subutilización de las tierras en la región y sobreutilización en otras áreas. En ese escenario, el gobierno ha creado programas con el fin de desarrollar la región, donde puede ser citado como ejemplo en el Plan Nacional de Desarrollo la producción Yuca industrial en la región y la construcción de la planta Almidones de Sucre S.A. Delante de dos producciones importantes en la región, Ganadería y yuca, el presente trabajo tuvo como objetivo analizar la viabilidad económica de ambas para identificar cuál es la más rentable en la región de Toluviejo-Sucre. Fueron utilizados los indicadores económicos Valor Neto Actual [VNA], Tasa Interna de Retorno [TIR], y el “payback” descontado. Para ambas actividades se elaboró el sistema de Flujo de Caja teniendo en cuenta costos como mano de obra, alquiler de la tierra, insumos para el ganado e para el cultivo de yuca, preparación del suelo, entre otras; y los ingresos por la venta de la yuca e el novillo. Las dos actividades se muestran económicamente lucrativas, siendo que el cultivo de yuca presenta mayor rentabilidad. Se realizó un análisis de sensibilidad utilizando las variables que más afectan la rentabilidad en los dos negocios, precio de compra y venta para el ganado y productividad para la yuca. = The region of Sucre, Colombia, has shown weak development in recent years, despite its importance in the agricultural sector. Livestock production occupies the largest area of Sucre but as it is in extensive system, it caused the land underutilization of the region and overuse in other areas. In this scenario, the government has created programs in order to develop the region, such as the National Plan of Industrial Cassava Development

  12. 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 <5% difference), but that the organic beef VNF is significantly higher (+30%). These data show that in some cases organic and conventional production are comparable in terms of nitrogen efficiency. However, since conventional production relies heavily on the creation of new reactive nitrogen (Haber-Bosch, biological nitrogen fixation) and organic production primarily utilizes already existing reactive nitrogen (manure, crop residue, compost), the data also show that organic production contributes less new reactive nitrogen to the environment than conventional production (approximately 70% less). Therefore, we conclude that on a local

  13. Food Production, Management, and Services: Curriculum Guide.

    Science.gov (United States)

    Mumme, Debbie; Koukel, Sonja

    This curriculum guide provides occupationally specific training designed to develop knowledge and skills for employment in the area of food production, management, and services. Contents include the Texas Essential Knowledge and Skills (TEAKS); sample course outlines; instructional strategies organized topically by chapters, each containing a…

  14. 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

  15. Water constraints on future food production

    NARCIS (Netherlands)

    Biemans, H.

    2012-01-01

    To meet the food demand of a growing global population, agricultural production will have to more than double in this century. Agricultural land expansion combined with yield increases will therefore be required. This thesis investigates whether enough water resources will be available to

  16. Food preference for milk and dairy products

    Directory of Open Access Journals (Sweden)

    Zuzana Derflerová Brázdová

    2014-01-01

    Full Text Available Milk and dairy products constitute an important source of energy and nutrients for humans. Food preferences may significantly influence the actual consumption (and thus nutrition of people at the population level. The objective of the present large-scale survey was to specify current preferences for milk and dairy products with regard to age and sex. The study was conducted across the Moravia region, Czech Republic, on a sample of 451 individuals divided into 4 age groups: children, adolescents, young adults, and elderly people. A graphic scale questionnaire was administered, with respondents rating their degree of preference for each food item by drawing a mark on a 35 mm line. Out of the 115 items in the questionnaire, 11 items represented dairy products. Data was analysed by means of a general linear model using IBM SPSS Statistics software. Preference for milk was lower in the elderly group than the other groups (P P < 0.01. The overall preference for dairy products (21.6 was lower than the average preference for all foods on the list (22.5. The cross-sectional study revealed intergenerational differences in preferences for specific dairy products, which were most marked in case of cream, processed cheese, blue cheese, and buttermilk. The knowledge of these differences might help promote more focused action at the community level directed at increasing the overall consumption of dairy products in the population.

  17. Microbial Production of Food Grade Pigments

    Directory of Open Access Journals (Sweden)

    Laurent Dufossé

    2006-01-01

    Full Text Available The controversial topic of synthetic dyes in food has been discussed for many years. The scrutiny and negative assessment of synthetic food dyes by the modern consumer have raised a strong interest in natural colouring alternatives. Nature is rich in colours (minerals, plants, microalgae, etc., and pigment-producing microorganisms (fungi, yeasts, bacteria are quite common. Among the molecules produced by microorganisms are carotenoids, melanins, flavins, quinones, and more specifically monascins, violacein or indigo. The success of any pigment produced by fermentation depends upon its acceptability on the market, regulatory approval, and the size of the capital investment required to bring the product to market. A few years ago, some expressed doubts about the successful commercialization of fermentation-derived food grade pigments because of the high capital investment requirements for fermentation facilities and the extensive and lengthy toxicity studies required by regulatory agencies. Public perception of biotechnology-derived products also had to be taken into account. Nowadays some fermentative food grade pigments are on the market: Monascus pigments, astaxanthin from Xanthophyllomyces dendrorhous, Arpink Red from Penicillium oxalicum, riboflavin from Ashbya gossypii, b-carotene from Blakeslea trispora. The successful marketing of pigments derived from algae or extracted from plants, both as a food colour and a nutritional supplement, reflects the presence and importance of niche markets in which consumers are willing to pay a premium for »all natural ingredients«.

  18. Bioactive Peptides in Animal Food Products

    Directory of Open Access Journals (Sweden)

    Marzia Albenzio

    2017-05-01

    Full Text Available Proteins of animal origin represent physiologically active components in the human diet; they exert a direct action or constitute a substrate for enzymatic hydrolysis upon food processing and consumption. Bioactive peptides may descend from the hydrolysis by digestive enzymes, enzymes endogenous to raw food materials, and enzymes from microorganisms added during food processing. Milk proteins have different polymorphisms for each dairy species that influence the amount and the biochemical characteristics (e.g., amino acid chain, phosphorylation, and glycosylation of the protein. Milk from other species alternative to cow has been exploited for their role in children with cow milk allergy and in some infant pathologies, such as epilepsy, by monitoring the immune status. Different mechanisms concur for bioactive peptides generation from meat and meat products, and their functionality and application as functional ingredients have proven effects on consumer health. Animal food proteins are currently the main source of a range of biologically-active peptides which have gained special interest because they may also influence numerous physiological responses in the organism. The addition of probiotics to animal food products represent a strategy for the increase of molecules with health and functional properties.

  19. Food production - Present and future development

    International Nuclear Information System (INIS)

    Lamm, C.G.

    1974-01-01

    This year the joint FAO/IAEA Division of Atomic Energy in Food and Agriculture celebrates its 10th anniversary. The aim of these two United Nations organizations is to ensure that the technical services of both FAO and IAEA are fully co-ordinated and their programmes are designed to assist developing Member States to apply isotopes and radiation techniques to the solution of food and agricultural problems. More precisely, the medium-term objectives of the Joint Division are to exploit the potential of nuclear techniques in research and development for increasing and stabilizing agricultural production, improving food quality, protecting agricultural products from spoilage and losses and minimizing pollution of food and the agricultural environment. This account of what radioisotopes can do for man in the agricultural field is therefore to a great extent a review of the activities of the Joint Division and a prediction of its future fields of emphasis, especially in the light of the present long-range and world-wide food crisis. (author)

  20. Correlation of chemical compositions of cassava varieties to their resistance to Prostephanus truncatus Horn (Coleoptera: Bostrichidae).

    Science.gov (United States)

    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 held for 3 months. The nutritional and secondary metabolites compositions of the dry cassava chips were determined using the method of Association of Analytical Chemists . Chip perforation rates in the cassava varieties ranged from 17.7 to 71.6%. The weight of cassava powder varied by about threefold. The final number of larger grain borer in the cassava varieties varied by about sixfold with 63 in 01/0040 and 379 in 01/1368. Hydrocyanic acid content content varied by over 10-fold and correlated negatively with number of larger grain borer. Flavonoid content varied by ∼10%. Tannins and saponin content of the cassava negatively correlated with number of adult P. truncatus. The cassava varieties 95/0166, 92/0326, 01/0040, 05/0024, and 34 91934 had selection index 0.8 were classified as susceptible. The resistance to high damage in the resistant varieties was conferred by secondary metabolites such as tannins, saponins, alkaloids, and hydrocyanic acid content. The genetic variation in cassava varieties could be explored to breed resistant cassava varieties for use in larger grain borer-endemic areas. © The Author 2015. Published by Oxford University Press on behalf of the Entomological Society of America.

  1. A Pontential Agriculture Waste Material as Coagulant Aid: Cassava Peel

    Science.gov (United States)

    Othman, N.; Abd-Rahim, N.-S.; Tuan-Besar, S.-N.-F.; Mohd-Asharuddin, S.; Kumar, V.

    2018-02-01

    All A large amount of cassava peel waste is generated annually by small and medium scale industries. This has led to a new policy of complete utilization of raw materials so that there will be little or no residue left that could pose pollution problems. Conversion of these by-products into a material that poses an ability to remove toxic pollutant would increase the market value and ultimately benefits the producers. This study investigated the characteristics of cassava peel as a coagulant aid material and optimization process using the cassava peel was explored through coagulation and flocculation. This research had highlighted that the Cassava peels contain sugars in the form of polysaccharides such as starch and holocellulose. The FTIR results revealed that amino acids containing abundant of carboxyl, hydroxyl and amino groups which has significant capabilities in removing pollutants. Whereas analysis by XRF spectrometry indicated that the CP samples contain Fe2O3 and Al2O3 which might contribute to its coagulation ability. The optimum condition allowed Cassava peel and alum removed high turbidity up to 90. This natural coagulant from cassava peel is found to be an alternative coagulant aid to reduce the usage of chemical coagulants

  2. Formulation of morning product using food residues

    Directory of Open Access Journals (Sweden)

    Maria do Rosário de Fátima Padilha

    2017-09-01

    Full Text Available In Brazil, there is resistance of the population to the use of stalks, leaves, peels and seeds of vegetables and fruits, leading to trash important parts of the food in good physiological conditions and with the presence of potential nutrients. In this research, a morning product was elaborated using green and dry coconut residue, jerimum and melon seed, crystallized sicilian lemon peel, cashew nut, common rapadura sweet and ginger. The bacteriological tests proved the hygienic-sanitary quality of the product, therefore suitable for consumption, that is, according to RDC 12/2001. It was also observed that the dehydration of all the residues reached the legal levels and accepted by ANVISA that limits in 25% the water content in the dehydrated foods. As for the centesimal composition, it was observed that the elaborated product with residues and other ingredients had a good content of macro nutrients. A use of the type of waste as a new food proposal constitutes an alternative to avoid and reduce: the serious environmental problem caused by the large residual volume generated, and the inadequate places in which they are stored or deposited, aggravating the scenario of food-borne pollutants.

  3. The future of sustainable food production.

    Science.gov (United States)

    Ronald, Pamela; Adamchak, Raoul

    2010-03-01

    By the year 2050, the number of people on Earth is expected to increase from the current 6.7 to 9.2 billion. What is the best way to produce enough food to feed all these people? If we continue with current farming practices, vast amounts of wilderness will be lost, millions of birds and billions of insects will die, farm workers will be at increased risk for disease, and the public will lose billions of dollars as a consequence of environmental degradation. Clearly, there must be a better way to resolve the need for increased food production with the desire to minimize its impact.

  4. Radiological control of food importation products

    International Nuclear Information System (INIS)

    Aguirre G, J.

    2003-01-01

    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)

  5. FOOD HYPERSENSITIVITY AND PRODUCTS OF ANIMAL ORIGIN RESOURCES

    Directory of Open Access Journals (Sweden)

    A. B. Lisitsyn

    2017-01-01

    Full Text Available The number of people with food hypersensitivity, namely food intolerance and food allergies, grows every year. Food intolerance is classified into following types: enzymopathy; leaky gut syndrome; psychogenic food intolerance; detoxification insufficiency and true food intolerance. Food allergens mainly are glycoproteins, haptensor polypeptides. Most cases of food allergy are IgE-mediated allergic reactions. Recent discoveries in medicine, detailing and classification of food hypersensitivity require further researches to develop modern techniques and product recipes with specified propertiesfor consumers with food hypersensitivity. Existing technologies are based on the elimination and or reduction of the content of the allergenic substance in food. The article provides an overview of causes of food intolerance and food allergy, legislative background, a list of food allergens and methods of control, market profile of hypoallergenic produce and scientific approaches to creating hypoallergenic food products based on raw materials of animal origin.

  6. Effect of canker size on availability of cassava planting materials in ...

    African Journals Online (AJOL)

    Cassava (Manihot esculenta L.) production is highly limited by cassava anthracnose disease (CAD) which causes significant losses in planting materials. An experiment was laid out at Ihiagwa, Owern in Nigeria with eighteen treatments replicated three times. Disease severity was scored on a scale of 1-5, and disease ...

  7. 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

  8. Measurement of the transmittance of edible films of aloe vera (barbadensis miller) and cassava starch using optical fibers trifurcated

    Science.gov (United States)

    Díaz, L.; Reales, J.; Torres, C.

    2017-01-01

    In Colombia, especially in the Atlantic Coast it is produced and marketed the costeño cheese, an indigenous product of the gastronomy of this region, but the prolonged exposure of this product to the environment leads to microbial contamination and non-enzymatic rancidity. For this reason the transmittance of an edible coating based in aloe vera gel and cassava starch to preserve costeño cheese was evaluated using trifurcated optical fibers. The results become a tool for the selection of treatments in making edible films and their subsequent use in coatings for various types of food products.

  9. Measurement of the transmittance of edible films of aloe vera (barbadensis miller) and cassava starch using optical fibers trifurcated

    International Nuclear Information System (INIS)

    Díaz, L; Torres, C; Reales, J

    2017-01-01

    In Colombia, especially in the Atlantic Coast it is produced and marketed the costeño cheese, an indigenous product of the gastronomy of this region, but the prolonged exposure of this product to the environment leads to microbial contamination and non-enzymatic rancidity. For this reason the transmittance of an edible coating based in aloe vera gel and cassava starch to preserve costeño cheese was evaluated using trifurcated optical fibers. The results become a tool for the selection of treatments in making edible films and their subsequent use in coatings for various types of food products. (paper)

  10. Recent developments in drying of food products

    Science.gov (United States)

    Valarmathi, T. N.; Sekar, S.; Purushothaman, M.; Sekar, S. D.; Rama Sharath Reddy, Maddela; Reddy, Kancham Reddy Naveen Kumar

    2017-05-01

    Drying is a dehydration process to preserve agricultural products for long period usage. The most common and cheapest method is open sun drying in which the products are simply laid on ground, road, mats, roof, etc. But the open sun drying has some disadvantages like dependent on good weather, contamination by dust, birds and animals consume a considerable quantity, slow drying rate and damages due to strong winds and rain. To overcome these difficulties solar dryers are developed with closed environment for drying agricultural products effectively. To obtain good quality food with reduced energy consumption, selection of appropriate drying process and proper input parameters is essential. In recent years several researchers across the world have developed new drying systems for improving the product quality, increasing the drying rate, decreasing the energy consumption, etc. Some of the new systems are fluidized bed, vibrated fluidized bed, desiccant, microwave, vacuum, freeze, infrared, intermittent, electro hydrodynamic and hybrid dryers. In this review the most recent progress in the field of drying of agricultural food products such as new methods, new products and modeling and optimization techniques has been presented. Challenges and future directions are also highlighted. The review will be useful for new researchers entering into this ever needed and ever growing field of engineering.

  11. Impact of the national special programme for food security on ...

    African Journals Online (AJOL)

    Impact of the national special programme for food security on poverty alleviation among women in Oyo State, Nigeria. ... In addition, majority (60.2%) of the participants were literate and participated more in cassava and maize production, while insufficient loan ranked first among the problems encountered by the ...

  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

  13. Cassava chip (Manihot esculenta Crantz as an energy source for ruminant feeding

    Directory of Open Access Journals (Sweden)

    Metha Wanapat

    2015-12-01

    Full Text Available Cassava (Manihot esculenta Crantz is widely grown in sub-tropical and tropical areas, producing roots as an energy source while the top biomass including leaves and immature stems can be sun-dried and used as cassava hay. Cassava roots can be processed as dried chip or pellet. It is rich in soluble carbohydrate (75 to 85% but low in crude protein (2 to 3%. Its energy value is comparable to corn meal but has a relatively higher rate of rumen degradation. Higher levels of non-protein nitrogen especially urea (1 to 4% can be successfully incorporated in concentrates containing cassava chip as an energy source. Cassava chip can also be processed with urea and other ingredients (tallow, sulfur, raw banana meal, cassava hay, and soybean meal to make products such as cassarea, cassa-ban, and cassaya. Various studies have been conducted in ruminants using cassava chip to replace corn meal in the concentrate mixtures and have revealed satisfactory results in rumen fermentation efficiency and the subsequent production of meat and milk. In addition, it was advantageous when used in combination with rice bran in the concentrate supplement. Practical home-made-concentrate using cassava chip can be easily prepared for use on farms. A recent development has involved enriching protein in cassava chips, yielding yeast fermented cassava chip protein (YEFECAP of up to 47.5% crude protein, which can be used to replace soybean meal. It is therefore, recommended to use cassava chip as an alternative source of energy to corn meal when the price is economical and it is locally available.

  14. 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...

  15. 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...

  16. Protein enrichment of cassava peel by submerged fermentation ...

    African Journals Online (AJOL)

    PRECIOUS

    2010-01-11

    Jan 11, 2010 ... enzyme and non-enzyme pre-treated cassava peel. ... T. viride in the fermentor revealed that dry biomass increased in crude protein, true protein, crude fat, ... either directly for human food or indirectly by conversion to animal ...

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

    International Nuclear Information System (INIS)

    Nirjana, Marlene; Anggadiredja, Kusnandar; Damayanti, Sophi

    2015-01-01

    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

  18. 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

  19. 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

  20. Experimental poisoning by cassava wastewater in sheep

    Directory of Open Access Journals (Sweden)

    Valdir C. Silva

    Full Text Available ABSTRACT: The processing of Manihot esculenta (cassava tubers yield different by-products, including cassava wastewater, which is the liquid pressed out of the tuber after it has been mechanically crushed. Cyanide poisoning after ingestion of cassava wastewater has been reported in ruminants and pigs in Northeastern Brazil. With the aim of studying its toxicity, cassava wastewater was administered orally to six sheep at doses of 0.99, 0.75, 0.70, 0.63, and 0.5 mg of hydrocyanic acid kg-1 body weight, which corresponded to 14.2, 10.6, 9.8, 8.89, and 7.1 mL of wastewater kg-1. On the second day, the sheep received a volume of wastewater which corresponded to 0.46, 0.34, 0.31, 0.28, and 0.23 mg of HCN kg-1. A sheep used as control received 9.9 mL of water kg-1 BW. Sheep that received from 0.75 to 0.99 mg kg-1 of HCN on the first day exhibited severe clinical signs of poisoning, and the sheep that received 0.63 and 0.5 mg kg-1 exhibited mild clinical signs. All sheep were successfully treated with sodium thiosulfate. On the second day, only the sheep that received 0.46 mg kg-1 and 0.34 mg kg-1 exhibited mild clinical signs and recovered spontaneously. The concentration of HCN in the wastewater was 71.69±2.19 μg mL-1 immediately after production, 30.56±2.45 μg mL-1 after 24 hours, and 24.25±1.28 μg mL-1 after 48 hours. The picric acid paper test was strongly positive 5 minutes after production; moderately positive 24 hours after production, and negative 48 hours after production. We conclude that cassava wastewater is highly toxic to sheep if ingested immediately after production, but rapidly loses toxicity in 24-48 hours.

  1. Production of Fungal Glucoamylase for Glucose Production from Food Waste

    Directory of Open Access Journals (Sweden)

    Carol Sze Ki Lin

    2013-09-01

    Full Text Available The feasibility of using pastry waste as resource for glucoamylase (GA production via solid state fermentation (SSF was studied. The crude GA extract obtained was used for glucose production from mixed food waste. Our results showed that pastry waste could be used as a sole substrate for GA production. A maximal GA activity of 76.1 ± 6.1 U/mL was obtained at Day 10. The optimal pH and reaction temperature for the crude GA extract for hydrolysis were pH 5.5 and 55 °C, respectively. Under this condition, the half-life of the GA extract was 315.0 minutes with a deactivation constant (kd 2.20 × 10−3minutes−1. The application of the crude GA extract for mixed food waste hydrolysis and glucose production was successfully demonstrated. Approximately 53 g glucose was recovered from 100 g of mixed food waste in 1 h under the optimal digestion conditions, highlighting the potential of this approach as an alternative strategy for waste management and sustainable production of glucose applicable as carbon source in many biotechnological processes.

  2. Production of Fungal Glucoamylase for Glucose Production from Food Waste

    Science.gov (United States)

    Lam, Wan Chi; Pleissner, Daniel; Lin, Carol Sze Ki

    2013-01-01

    The feasibility of using pastry waste as resource for glucoamylase (GA) production via solid state fermentation (SSF) was studied. The crude GA extract obtained was used for glucose production from mixed food waste. Our results showed that pastry waste could be used as a sole substrate for GA production. A maximal GA activity of 76.1 ± 6.1 U/mL was obtained at Day 10. The optimal pH and reaction temperature for the crude GA extract for hydrolysis were pH 5.5 and 55 °C, respectively. Under this condition, the half-life of the GA extract was 315.0 minutes with a deactivation constant (kd) 2.20 × 10−3 minutes−1. The application of the crude GA extract for mixed food waste hydrolysis and glucose production was successfully demonstrated. Approximately 53 g glucose was recovered from 100 g of mixed food waste in 1 h under the optimal digestion conditions, highlighting the potential of this approach as an alternative strategy for waste management and sustainable production of glucose applicable as carbon source in many biotechnological processes. PMID:24970186

  3. Quantitative risk assessment of E. coli in street-vended cassava-based delicacies in the Philippines

    Science.gov (United States)

    Mesias, I. C. P.

    2018-01-01

    In the Philippines, rootcrop-based food products are gaining popularity in street food trade. However, a number of street-vended food products in the country are reported to be contaminated with E. coli posing possible risk among consumers. In this study, information on quantitative risk assessment of E. coli in street-vended cassava-based delicacies was generated. The assessment started with the prevalence and concentration of E. coli at post production in packages of the cassava-based delicacies. Combase growth predictor was used to trace the microbial population of E. coli in each step of the food chain. The @Risk software package, version 6 (Palisade USA) was used to run the simulations. Scenarios in the post-production to consumption pathway were simulated. The effect was then assessed in relation to exposure to the defined infective dose. In the worst case scenario, a minimum and most likely concentration of 6.3 and 7.8 log CFU of E. coli per serving respectively were observed. The simulation revealed that lowering the temperature in the chain considerably decreased the E. coli concentration prior to consumption and subsequently decreased the percentage of exposure to the infective dose. Exposure to infective dose however was increased with longer lag time from postproduction to consumption.

  4. Introduction to Food Production Challenges in Space

    Science.gov (United States)

    Anderson, Molly

    2017-01-01

    Food is one of the most critical elements required for human survival. Though the time to effect may be shorter for oxygen, shelter, or water, the consequences are just as serious. Stored food has also been shown by studies performed by NASA's Evolvable Mars Campaign team to be a significant, multi-ton logistics burden for initial human exploration missions to Mars. Popular fiction and media assumes that in-situ production of food from plants will be part of future space missions. Scientific experiments have demonstrated that plant growth in space is feasible. Crew response to food and their time spent tending the plants also provide evidence for the benefit that plants can have for future missions. However, illustrations of possible options do not prove that biological systems will be cost effective or reliable. On Earth, biological systems are considered robust because they can recover with time, but success conditions for a space mission requires the safe return of the same crewmembers who began the mission, not just recovery of survivable conditions for another group of human beings.

  5. 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,

  6. From food production to food security: developing interdisciplinary, regional-level research

    NARCIS (Netherlands)

    Ingram, J.S.I.

    2011-01-01

    Food security is a condition whereby “all people, at all times, have physical and economic access to sufficient, safe, and nutritious food to meet their dietary needs and food preferences for an active and healthy life” (FAO World Food Summit, 1996). Globally, food production has kept

  7. Concentration of stable elements in food products

    International Nuclear Information System (INIS)

    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

  8. Herbal products, food supplements and teas for improvement of digestion

    OpenAIRE

    Mozūraitienė, Vilija

    2016-01-01

    Objective of the study: To examine and systematize assortment of herbal products, food supplements and teas for improvement of digestion and also to find out public opinion about herbal products, food supplements and teas for improvement of digestion using questionnaire. Aim of the study: (1) To examine which digestive tract ailments are treated most frequently herbal products, food supplements and teas. (2) To examine which herbal products, food supplements and teas are used most frequent...

  9. 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.

  10. Trade in Food and Food Products in Africa | Sekitoleko | African ...

    African Journals Online (AJOL)

    African Journal of Food and Nutritional Security ... Apart from the growing number of chronically food insecure people, projected to ... do not benefit from economic growth and social security interventions that also have a development pay-off.

  11. Farm Households Food Production and Households' Food Security ...

    African Journals Online (AJOL)

    Food is an important basic human need for survival, growth, and good health. Most rural households in Tanzania, Kahama district inclusive produce the food they consume. Despite this reality, a number of households in the district suffer from food insecurity. However, there are inequalities across the districtfs ecological ...

  12. 27 CFR 17.133 - Food product formulas.

    Science.gov (United States)

    2010-04-01

    ... 27 Alcohol, Tobacco Products and Firearms 1 2010-04-01 2010-04-01 false Food product formulas. 17.133 Section 17.133 Alcohol, Tobacco Products and Firearms ALCOHOL AND TOBACCO TAX AND TRADE BUREAU... PRODUCTS Formulas and Samples Approval of Formulas § 17.133 Food product formulas. Formulas for nonbeverage...

  13. A Complete Set of Technologies for Green Food Pork Production

    Institute of Scientific and Technical Information of China (English)

    YANG Xing-wu; SHAN An-shan; JIANG Jiu-tian; ZHANG Tian-feng

    2003-01-01

    Key technologies for green food pork production were described in this article,as aspects of business standardization;production equipments and facilities,product quality control;and pork production site establishment.

  14. 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.

  15. Internet food marketing on popular children's websites and food product websites in Australia.

    Science.gov (United States)

    Kelly, Bridget; Bochynska, Katarzyna; Kornman, Kelly; Chapman, Kathy

    2008-11-01

    The aim of the present study was to describe the nature and extent of food marketing on popular children's websites and food product websites in Australia. Food product websites (n 119) and popular children's websites (n 196) were selected based on website traffic data and previous research on frequently marketed food brands. Coding instruments were developed to capture food marketing techniques. All references to food on popular children's websites were also classified as either branded or non-branded and according to food categories. Websites contained a range of marketing features. On food product websites these marketing features included branded education (79.0% of websites), competitions (33.6%), promotional characters (35.3%), downloadable items (35.3%), branded games (28.6%) and designated children's sections (21.8%). Food references on popular children's websites were strongly skewed towards unhealthy foods (60.8% v. 39.2% healthy food references; Pfood references for unhealthy foods. Branded food references displayed similar marketing features to those identified on food product websites. Internet food marketing uses a range of techniques to ensure that children are immersed in brand-related information and activities for extended periods, thereby increasing brand familiarity and exposure. The relatively unregulated marketing environment and increasing use of the Internet by children point to the potential increase in food marketing via this medium. Further research is required to investigate the impact of Internet food marketing on children's food preferences and consumption, and regulatory options to protect children.

  16. Mismatch between Probiotic Benefits in Trials versus Food Products

    OpenAIRE

    Scourboutakos, Mary J.; Franco-Arellano, Beatriz; Murphy, Sarah A.; Norsen, Sheida; Comelli, Elena M.; L?Abb?, Mary R.

    2017-01-01

    Probiotic food products contain a variety of different bacterial strains and may offer different health effects. The objective was to document the prevalence and dosage of probiotic strains in the Canadian food supply and to review the literature investigating these strains in order to understand what health benefits these products may offer. The Food Label Information Program was used to identify probiotic-containing products in the food supply. PubMed, Web of Science, and Embase were search...

  17. 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.

  18. Organic acid profile of commercial sour cassava starch

    Directory of Open Access Journals (Sweden)

    DEMIATE I.M.

    1999-01-01

    Full Text Available Organic acids are present in sour cassava starch ("polvilho azedo" and contribute with organoleptic and physical characteristics like aroma, flavor and the exclusive baking property, that differentiate this product from the native cassava starch. Samples of commercial sour cassava starch collected in South and Southeast Brazil were prepared for high performance liquid chromatography (HPLC analysis. The HPLC equipment had a Biorad Aminex HPX-87H column for organic acid analysis and a refractometric detector. Analysis was carried out with 0.005M sulfuric acid as mobile phase, 0.6ml/min flow rate and column temperature of 60° C. The acids quantified were lactic (0.036 to 0.813 g/100g, acetic (0 to 0.068 g/100g, propionic (0 to 0.013 g/100g and butyric (0 to 0.057 g/100g, that are produced during the natural fermentation of cassava starch. Results showed large variation among samples, even within the same region. Some samples exhibited high acid levels, mainly lactic acid, but in these neither propionic nor butyric acids were detected. Absence of butyric acid was not expected because this is an important component of the sour cassava starch aroma, and the lack of this acid may suggest that such samples were produced without the natural fermentation step.

  19. THE USE OF CASSAVA SPECIES

    African Journals Online (AJOL)

    User

    The plant is propagated from mature stems, which .... USE OF CASSAVA SPECIES AND ALUM IN WASTE WATER TREATMENT, .... acidity, total suspended solids, dissolved oxygen and ..... Rural Areas, MSc Thesis, Department of Water.

  20. The potential contribution of yellow cassava to dietary nutrient adequacy of primary-school children in Eastern Kenya; the use of linear programming

    OpenAIRE

    Talsma, Elise F.; Borgonjen-van den Berg, Karin J.; Melse-Boonstra, Alida; Mayer, Eva V.; Verhoef, Hans; Demir, Ayşe Y.; Ferguson, Elaine L.; Kok, Frans J.; Brouwer, Inge D.

    2018-01-01

    Objective: Introduction of biofortified cassava as school lunch can increase vitamin A intake, but may increase risk of other deficiencies due to poor nutrient profile of cassava. We assessed the potential effect of introducing a yellow cassava-based school lunch combined with additional food-based recommendations (FBR) on vitamin A and overall nutrient adequacy using Optifood (linear programming tool). Design: Cross-sectional study to assess dietary intakes (24 h recall) and derive model par...

  1. Multi-objective optimization of bioethanol production during cold enzyme starch hydrolysis in very high gravity cassava mash.

    Science.gov (United States)

    Yingling, Bao; Li, Chen; Honglin, Wang; Xiwen, Yu; Zongcheng, Yan

    2011-09-01

    Cold enzymatic hydrolysis conditions for bioethanol production were optimized using multi-objective optimization. Response surface methodology was used to optimize the effects of α-amylase, glucoamylase, liquefaction temperature and liquefaction time on S. cerevisiae biomass, ethanol concentration and starch utilization ratio. The optimum hydrolysis conditions were: 224 IU/g(starch) α-amylase, 694 IU/g(starch) glucoamylase, 77°C and 104 min for biomass; 264 IU/g(starch) α-amylase, 392 IU/g(starch) glucoamylase, 60°C and 85 min for ethanol concentration; 214 IU/g(starch) α-amylase, 398 IU/g(starch) glucoamylase, 79°C and 117 min for starch utilization ratio. The hydrolysis conditions were subsequently evaluated by multi-objectives optimization utilizing the weighted coefficient methods. The Pareto solutions for biomass (3.655-4.380×10(8)cells/ml), ethanol concentration (15.96-18.25 wt.%) and starch utilization ratio (92.50-94.64%) were obtained. The optimized conditions were shown to be feasible and reliable through verification tests. This kind of multi-objective optimization is of potential importance in industrial bioethanol production. Copyright © 2011 Elsevier Ltd. All rights reserved.

  2. Supplement: Why Colour Foods? Colouring Food Products with ...

    African Journals Online (AJOL)

    Today, the food industry is the kitchen of the world. It has revolutionised nutrition. Never before have standards of purity, stability, and physiological harmlessness been as high as they are today. New raw materials and new methods of refining and preserving, however, often alter the natural appearance of fresh foods.

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

    International Nuclear Information System (INIS)

    Pedroso, Bianca Maria

    2005-01-01

    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)

  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. REKAYASA PROSES HIDROLISIS PATI DAN SERAT UBI KAYU (Manihot utilissima UNTUK PRODUKSI BIOETANOL Hydrolysis Process Design of Starch and Cassava (Manihot utilissima Fibers for Bioethanol Production

    Directory of Open Access Journals (Sweden)

    Yuana Susmiati

    2012-05-01

    Full Text Available Ethanol production from cassava (Manihot utilissima usually uses enzymatic process for starch hydrolysis. Enzymatichydrolysis by α-amylase and amyloglucosidase enzymes are not able to convert cassava fibers into sugars. Dilute acid hydrolysis is applied to convert both starch and fibers, which will increase the yield of simple sugars as fermentable sugars and resulting in high ethanol production. In this research there are two steps of dilute acid hydrolysis, first for starch hydrolysis at H SO concentration of 0.1-0.5 M, 5-15 minutes and second for fiber hydrolysis at 0.5-1.0 2 4M H SO , 10-20 minutes, at the same temperature of 121-127 oC and pressure of 1.0-1.5 atm. The disadvantage of acid hydrolysis is the formation of toxic compounds such as hydroxymethyl furfural (HMF which is inhibited yeast fermentation. Therefore, acid hydrolyzates were detoxified with NH OH before use as fermentation substrate. The best starch hydrolysis condition was obtained at 0.4 M H SO  for 10 minutes which gave 257.37 g/l of total sugars, 2 4229.38 g/l of reducing sugars, 89.59 of dextrose equivalent (DE and 0.57 g/l of HMF. While the best fiber hydrolysis performed at 1.0 M H SO  solution for 20 minutes which gave 79.74 g/l of total sugars, 70.88 g/l of reducing sugars, 2 488.99 of DE and 0.0142 g/l of HMF. Single direct acid hydrolysis was the most suitable substrate for yeast fermentationwith the ethanol concentration of 5.7 % (w/v and 30.5 % (w/w of ethanol yield. This result is comparable with enzymatic hydrolysis which gave ethanol yield of 30 % (w/w. ABSTRAK Produksi etanol dari ubi kayu biasanya menggunakan enzim untuk menghidrolisis pati. Hidrolisis secara enzimatismenggunakan enzim α-amilase dan amiloglukosidase tidak mampu mengkonversi serat menjadi gula. Hidrolisis asam  berkonsentrasi  rendah  dilakukan  untuk  mengkonversi  pati  dan  serat,  sehingga  gula-gula  sederhana  yang dapat difermentasi meningkat dan menghasilkan

  6. Cassava Pulp as a Biofuel Feedstock of an Enzymatic Hydrolysis Proces

    Directory of Open Access Journals (Sweden)

    Djuma’ali Djuma’ali

    2013-03-01

    Full Text Available Cassava pulp, a low cost solid byproduct of cassava starch industry, has been proposed as a high potential ethanolic fermentation substrate due to its high residual starch level, low ash content and small particle size of the lignocellulosic fibers. As the economic feasibility depends on complete degradation of the polysaccharides to fermentable glucose, the comparative hydrolytic potential of cassava pulp by six commercial enzymes were studied. Raw cassava pulp (12% w/v, particle size <320 μm hydrolyzed by both commercial pectinolytic (1 and amylolytic (2 enzymes cocktail, yielded 70.06% DE. Hydrothermal treatment of cassava pulp enhanced its susceptibility to enzymatic cleavageas compared to non-hydrothermal treatment raw cassava pulp. Hydrothermal pretreatment has shown that a glucoamylase (3 was the most effective enzyme for hydrolysis process of cassava pulp at temperature 65 °C or 95 °C for 10 min and yielded approximately 86.22% and 90.18% DE, respectively. Enzymatic pretreatment increased cassava pulp vulnerability to cellulase attacks. The optimum conditions for enzymatic pretreatment of 30% (w/v cassava pulp by a potent cellulolytic/ hemicellulolytic enzyme (4 was achieves at 50 °C for 3, meanwhile for liquefaction and saccharification by a thermo-stable α-amylase (5 was achieved at 95 °C for 1 and a glucoamylase (3 at 50 °C for 24 hours, respectively, yielded a reducing sugar level up to 94,1% DE. The high yield of glucose indicates the potential use of enzymatic-hydrothermally treated cassava pulp as a cheap substrate for ethanol production.

  7. Nutritional composition of five food trees species products used in ...

    African Journals Online (AJOL)

    Nutritional composition of five food trees species products used in human diet during food shortage period in Burkina Faso. Thiombiano Daniabla Natacha Edwige, Parkouda Charles, Lamien Nieyidouba, Sere Aminata, Castro-Euler Ana Margarida, Boussim Issaka Joseph ...

  8. Field Performance of Cassava (Manihot esculenta Crantz ...

    African Journals Online (AJOL)

    Field Performance of Cassava (Manihot esculenta. Crantz) ... Keywords: Tissue culture-derived plantlets, Field plant growth, Yield, Root tuber characteristics,. Cassava ..... Micro-propagation of ... Roca, W.M.; Henry, G., Angel, F. and Sarria, R.

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

    OpenAIRE

    Eduardo, Maria; Svanberg, Ulf; Oliveira, Jorge; Ahrn?, Lilia

    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...

  10. Farm Households Food Production and Households' Food Security ...

    African Journals Online (AJOL)

    insecurity existed among households in the study areas based on the recommended average DEC/AE, of 2200 kcal and ... An International Journal of Basic and Applied Research. 41 ... population, for example, eating of less preferred foods.

  11. Food production and environmental hazards in Pakistan

    International Nuclear Information System (INIS)

    Idris, M.; Iqbal, M.M.; Shah, S.M.

    2001-01-01

    , 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)

  12. [Construction of a microbial consortium RXS with high degradation ability for cassava residues and studies on its fermentative characteristics].

    Science.gov (United States)

    He, Jiang; Mao, Zhong-Gui; Zhang, Qing-Hua; Zhang, Jian-Hua; Tang, Lei; Zhang, Hong-Jian

    2012-03-01

    A microbial consortium with high effective and stable cellulosic degradation ability was constructed by successive enrichment and incubation in a peptone cellulose medium using cassava residues and filter paper as carbon sources, where the inoculums were sampled from the environment filled with rotten lignocellulosic materials. The degradation ability to different cellulosic materials and change of main parameters during the degradation process of cassava residues by this consortium was investigated in this study. It was found that, this consortium can efficiently degrade filter paper, absorbent cotton, avicael, wheat-straw and cassava residues. During the degradation process of cassava residues, the key hydrolytic enzymes including cellulase, hemicellulase and pectinase showed a maximum enzyme activity of 34.4, 90.5 and 15.8 U on the second or third day, respectively. After 10 days' fermentation, the degradation ratio of cellulose, hemicellulose and lignin of cassava residues was 79.8%, 85.9% and 19.4% respectively, meanwhile the loss ratio of cassava residues reached 61.5%. Otherwise,it was found that the dominant metabolites are acetic acid, butyric acid, caproic acid and glycerol, and the highest hydrolysis ratio is obtained on the second day by monitoring SCOD, total volatile fatty acids and total sugars. The above results revealed that this consortium can effectively hydrolyze cassava residues (the waste produced during the cassava based bioethanol production) and has great potential to be utilized for the pretreatment of cassava residues for biogas fermentation.

  13. Effects of root and tuber expansion programme (rtep) on cassava nd ...

    African Journals Online (AJOL)

    harvesting, processing, storage and marketing in order to proffer solution to the ... in farming and this will have influence on their indigenous practices in farming. ... constraints faced by farmers and level of production of cassava and yam ...

  14. Consumers’ perceptions of HPP and PEF food products

    DEFF Research Database (Denmark)

    Andersen, Anne-Mette Sonne; Grunert, Klaus G; Olsen, Nina V.

    2012-01-01

    for their future success. It is up to food producers and food scientists to provide the evidence that will convince consumers that these new technologies are safe to use. Originality/value – This research contributes to the limited knowledge on consumer attitudes towards food products produced by HPP and PEF. From...... consequences with product attributes related to the nutritional value and the taste of the products produced by means of these novel technologies. Also the environmental benefits from processing foods by applying these technologies were seen as highly positive characteristics of the technologies. However, many...... a general perspective, the research expands the body of knowledge on consumer perception of food technologies....

  15. Limitations of Cassava Bacterial Blight: New Advances

    Directory of Open Access Journals (Sweden)

    Camilo López

    2006-07-01

    genomics. The acquired knowledge in the last years for this pathosystem will help to establish better disease control strategies and generate, in a short term, resistant cassava varieties contributing to solve one of the main problems of poor cassava farmers and this effort will open a new horizon to the cassava crop in the world.

  16. Top of the food chain: Product services in the food industry

    OpenAIRE

    Dixon, Andrew M.; Simon, Matthew

    2001-01-01

    This paper aims to describe the environmental impact of the food industry supply chain and explore the potential for new product-service systems in the food sector, which has not been subject to a great deal of eco-design research. Data from a cross-sector analysis of UK industry, concentrating on the sectors representing the food industry supply chain, is utilised. These sectors are agriculture, food processing, retailing, food services, and kitchen equipment. The analysis combines economic ...

  17. Halal Food : Thai Halal Food Products and International Market

    OpenAIRE

    Ali, Noaman; Wanwang, Alisa

    2010-01-01

    This paper aims to examine salient issues in the Halal food business with special focus on entering Thai Halal food products into international market. Market screening plays an important role in entering new market or setting up the business in the foreign country. In this paper we have analyzed the importance of Halal Food for the Muslims and explained the growth of Halal food in French markets. The study focuses attention on the identification of key areas in Halal food export and channel ...

  18. Liquid chromatographic separation of terpenoid pigments in foods and food products.

    Science.gov (United States)

    Cserháti, T; Forgács, E

    2001-11-30

    The newest achievements in the use of various liquid chromatographic techniques such as adsorption and reversed-phase thin-layer chromatography and HPLC employed for the separation and quantitative determination of terpenoid-based color substances in foods and food products are reviewed. The techniques applied for the analysis of individual pigments and pigments classes are surveyed and critically evaluated. Future trends in the separation and identification of pigments in foods and food products are delineated.

  19. Intercropping maize with cassava or cowpea in Ghana | Ennin ...

    African Journals Online (AJOL)

    Maize/cassava and maize/cowpea intercrops were evaluated in southern Ghana, over a 5-year period to determine the optimum combination of component crop varieties and component plant population densities to optimize productivity of maize-based intercropping systems. Results indicated that some cowpea varieties ...

  20. Response of rabbits to varying levels of cassava and Leucaena ...

    African Journals Online (AJOL)

    Response of rabbits to varying levels of cassava and Leucaena leucocephala leaf meal diets. ... Bulletin of Animal Health and Production in Africa ... An experiment was carried out to determine the performance, haematology, carcass characteristics and sensory evaluation of meat from rabbits (n = 30) fed varying levels of ...

  1. Gender factors influencing technical efficiency of cassava farmers in ...

    African Journals Online (AJOL)

    This work was therefore conducted in Akwa Ibom state to examine factors influencing the technical efficiency of farmer groups in cassava production. In carrying out the study, 120 respondents were randomly selected from two agricultural zones in the State and interviewed with interview schedule. Data were analyzed using ...

  2. A Manually Operated Cassava Grating Machine | Odigboh | Nigerian ...

    African Journals Online (AJOL)

    The design and development of a manually operated cassava grating machine prototype are presented. The prototype grater is shown to be easy to operate at 30 - 45 rpm to give a product whose quality is as good as that from motorized graters at a throughput of 125 - 185 kg/h. The prototype grater is a powerful alternative ...

  3. Resource Use Efficency by Rural Poor Cassava Farmers in Imo ...

    African Journals Online (AJOL)

    The decline in agricultural output has led to an unprecedented increase in poverty and malnutrition, illhealth and other social vices in sub-Saharan Africa. Consideration of cassava as a “woman Crop” constraints a societies productivity and ultimately slow its rate of economic growth. The economy pays for this in reduced ...

  4. Ensuring safe food: from production to consumption

    National Research Council Canada - National Science Library

    Committee to Ensure Safe Food from Production to Consumption, Institute of Medicine and National Research Council

    .... Recent actions taken at the federal, state, and local levels in response to the increase in reported incidences of food borne illnesses point to the need to evaluate the food safety system in the United States...

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

    NARCIS (Netherlands)

    Zwietering, M.H.; Jacxsens, L.; Membre, J.M.; Nauta, M.; Peterz, M.

    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.

  6. Safety aspects of the production of foods and food ingredients from insects.

    Science.gov (United States)

    Schlüter, Oliver; Rumpold, Birgit; Holzhauser, Thomas; Roth, Angelika; Vogel, Rudi F; Quasigroch, Walter; Vogel, Stephanie; Heinz, Volker; Jäger, Henry; Bandick, Nils; Kulling, Sabine; Knorr, Dietrich; Steinberg, Pablo; Engel, Karl-Heinz

    2017-06-01

    At present, insects are rarely used by the European food industry, but they are a subject of growing interest as an alternative source of raw materials. The risks associated with the use of insects in the production of foods and food ingredients have not been sufficiently investigated. There is a lack of scientifically based knowledge of insect processing to ensure food safety, especially when these processes are carried out on an industrial scale. This review focuses on the safety aspects that need to be considered regarding the fractionation of insects for the production of foods and food ingredients. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

  7. Synthesis of periclinal chimera in cassava.

    Science.gov (United States)

    Nassar, N M A; Bomfim, N

    2013-02-27

    We provide the first report on the synthesis of a very productive interspecific periclinal chimera of cassava, with large and edible roots. The epidermal tissue of the chimera was formed by the cultivated species Manihot esculenta (E), and the subepidermis and internal tissue were formed by the wild species, Manihot fortalezensis (F). We used cytogenetics and morphological analyses to determine the origins of all tissues. These results may offer potential for the development of new lines for crop improvement based on the use of chimera composed of different combinations of wild species and cultivars.

  8. 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

  9. 48 CFR 870.111-5 - Frozen processed food products.

    Science.gov (United States)

    2010-10-01

    ... products. (3) Frozen bakery products. (b) All procured frozen processed food products that contain meat... frozen bakery products that ship products in interstate commerce are required to comply with the Federal... products. 870.111-5 Section 870.111-5 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS...

  10. 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....

  11. 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 ...

  12. 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.

  13. Cassava is not a goitrogen in mice

    International Nuclear Information System (INIS)

    Hershman, J.M.; Pekary, A.E.; Sugawara, M.; Adler, M.; Turner, L.; Demetriou, J.A.; Hershman, J.D.

    1985-01-01

    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 [ 125 I]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

  14. 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....... 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 and too late. Therefore most attention should be focussed on management and control of the hazards in a more pro...

  15. 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. Copyright © 2012 Elsevier Ltd. All rights reserved.

  16. THE IMPLEMENTATION OF A SIMPLE LINIER REGRESSIVE ALGORITHM ON DATA FACTORY CASSAVA SINAR LAUT AT THE NORTH OF LAMPUNG

    Directory of Open Access Journals (Sweden)

    Dwi Marisa Efendi

    2018-04-01

    Full Text Available Cassava is one type of plant that can be planted in tropical climates. Cassava commodity is one of the leading sub-sectors in the plantation area. Cassava plant is the main ingredient of sago flour which is now experiencing price decline. The condition of the abundant supply of sago or tapioca flour production is due to the increase of cassava planting in each farmer. With the increasing number of cassava planting in farmer's plantation cause the price of cassava received by farmer is not suitable. So for the need of making sago or tapioca flour often excess in buying raw material of cassava This resulted in a lot of rotten cassava and the factory bought cassava for a low price. Based on the problem, this research is done using data mining modeled with multiple linear regression algorithm which aim to estimate the amount of Sago or Tapioca flour that can be produced, so that the future can improve the balance between the amount of cassava supply and tapioca production. The variables used in linear regression analysis are dependent variable and independent variable . From the data obtained, the dependent variable is the number of Tapioca (kg symbolized by Y while the independent variable is milled cassava symbolized by X. From the results obtained with an accuracy of 95% confidence level, then obtained coefficient of determination (R2 is 1.00. While the estimation results almost closer to the actual data value, with an average error of 0.00.

  17. Determination of aflatoxin B1 in food products in Thailand ...

    African Journals Online (AJOL)

    Aflatoxin B1 is generally found in feed and food stuff, such as cereal and all products derived from cereals, including processed cereals since it has been proven to be at least partly resistant to food processing methods. Hence, the aim of this study was to determine the possibility of contamination of aflatoxin B1 in food ...

  18. Consumer attitudes to food quality products : emphasis on Southern Europe

    NARCIS (Netherlands)

    Klopcic, M.; Kuipers, A.; Hocquette, J.F.

    2012-01-01

    Quality foods, such as traditional, EU certified, organic and health claimed are part of a growing trend towards added value in the agri-food sector. In these foods, elements of production, processing, marketing, agro-tourism and speciality stores are combined. Paramount above all is the link to the

  19. Food security and productivity among urban farmers in Kaduna ...

    African Journals Online (AJOL)

    This study to investigated food security and productivity among urban farmers' in Kaduna State Two-stage sampling procedure was used to select 213 respondents for the study. Interview schedule was used to collect data. Data were analysed using descriptive statistics (food security index, food insecurity/ surplus gap index ...

  20. Perceived Effect of Climate Variation on Food Crop Production in ...

    African Journals Online (AJOL)

    The study objective is to determine the perception of food crop farmers in Oyo state to climate variation as it affects their production, because the relationship between climate variation and food security is direct and Oyo State has enormous potentials to make Nigeria food secure. Multi-stage sampling technique was used to ...

  1. 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

  2. A Process Technology For Conversion Of Dried Cassava Chips Into ...

    African Journals Online (AJOL)

    “Gari”, made from fermented bitter Cassava roots (Manihot esculenta crantz) were successfully processed from already dried Cassava chips at 7% moisture level. Cassava mash at 67% moisture was prepared from dried Cassava chips. This was seeded severally with fresh cassava mash and fermented for 72hours.

  3. Food product prices and its implications for food security in Nigeria ...

    African Journals Online (AJOL)

    PROMOTING ACCESS TO AFRICAN RESEARCH ... The study examined the prices of food products and its implications for food security in Nigeria. Data was ... The study show that food price inflation is caused by frequent hike in the prices of ...

  4. Green perspective in food industry production line design: A review

    Science.gov (United States)

    Xian, C. Y.; Sin, T. C.; Liyana, M. R. N.; Awang, A.; Fathullah, M.

    2017-09-01

    The design of green manufacturing process in food industries is currently a hot research topic in the multidisciplinary area of applied chemistry, biology and technology. Several process such as freezing, cutting, drying, tempering, bleaching, sterilization, extraction and filtering have been applied efficiency in the food industry. Due to the rapid development of food and peripheral technology, the use of new physical processing or auxiliary processing methods can maintain food inherent nutrients, texture, color, and freshness and also reduce environmental pollution and energy consumption in food processing. Hence, this review paper will study and summarize the effects of green manufacturing process in food industries in term of waste reduction, materials and sustainability manufacturing. In any case, All the food processing equipment must comply with strict standards and regulation, this action will ensure the securing the food quality and safety of food products to consumers.

  5. 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.

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

    Energy Technology Data Exchange (ETDEWEB)

    Guillou, C; Reniero, F [Commission of the European Communities, Joint Research Centre, Ispra (Italy)

    2001-10-01

    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)

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

    International Nuclear Information System (INIS)

    Guillou, C.; Reniero, F.

    2001-01-01

    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)

  8. A survey of total hydrocyanic acid content in ready-to-eat cassava-based chips obtained in the Australian market in 2008.

    Science.gov (United States)

    Miles, David; Jansson, Edward; Mai, My Chi; Azer, Mounir; Day, Peter; Shadbolt, Craig; Stitt, Victoria; Kiermeier, Andreas; Szabo, Elizabeth

    2011-06-01

    Cassava (Manihot esculenta Crantz) is a widely consumed food in the tropics that naturally contains cyanogenic glycosides (cyanogens, mainly composed of linamarin, acetone cyanohydrin, and hydrocyanic acid). If cassava is not adequately processed to reduce the level of cyanogens prior to consumption, these compounds can lead to the formation of hydrocyanic acid in the gut. Exposure to hydrocyanic acid can cause symptoms ranging from vomiting and abdominal pain to coma and death. In 2008, a survey of ready-to-eat (RTE) cassava-based snack foods was undertaken to determine levels of cyanogens measured as total hydrocyanic acid. This survey was undertaken in response to the New South Wales Food Authority being alerted to the detection of elevated levels of cyanogens in an RTE cassava-based snack food. This survey took 374 samples of RTE cassava chips available in the Australian marketplace. Significant variation in the levels of total hydrocyanic acid were observed in the 317 samples testing positive for cyanogens, with levels ranging from 13 to 165 mg of HCN equivalents per kg (mean value, 64.2 mg of HCN eq/kg for positive samples). The results from this survey serve as a timely warning for manufacturers of RTE cassava chips and other cassava-based snack foods to ensure there is tight control over the levels of cyanogens in the cassava ingredient. Evidence from this survey contributed to an amendment to the Australia New Zealand Food Standards Code, which now prescribes a maximum level for hydrocyanic acid in RTE cassava chips of 10 mg of HCN eq/kg, which aligns with the Codex Alimentarius Commission international standard for edible cassava flour.

  9. 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

  10. Swedish Consumers’ Perception of Food Quality and Sustainability in Relation to Organic Food Production

    Directory of Open Access Journals (Sweden)

    Techane Bosona

    2018-04-01

    Full Text Available Consumers’ demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers’ demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and Pearson’s Chi-square test (with alpha value of p < 0.05 as level of significance, and Pearson’s correlation coefficient were used for analysis. About 72% of participants have the perception that organic food production method is more sustainable than conventional methods. Female consumers have more positive attitudes than men towards organic food. However, age difference, household size and income level do not significantly influence the consumers’ perception of sustainable food production concepts. Regionality, sustainable methods of production and organic production are the most important parameters to characterize the food as high quality and make buying decisions. On the other hand, product uniformity, appearance, and price were found to be relatively less important parameters. Food buying decisions and food quality were found to be highly related with Pearson’s correlation coefficient of r = 0.99.

  11. Climate variability and sustainable food production: Insights from ...

    African Journals Online (AJOL)

    The past two decades have seen invigorated debates on the causal link between climate variability and food crop production. This study[1] extends the debate further by investigating how climate variability has affected the production of four specific food crops: maize, millet, rice, and groundnuts in north-eastern Ghana.

  12. Productivity of goats and their contribution to household food ...

    African Journals Online (AJOL)

    Productivity of goats and their contribution to household food security in high potential areas of East Africa: A case of Mgeta, Tanzania. ... milk and meat, manure is also an important by-product for farmers in this area, and is used to fertilize ... particularly in developing countries, livestock remains a desired source of food for

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

    OpenAIRE

    Sudiyanti, Sudiyanti

    2009-01-01

    Masteroppgave i økonomi og administrasjon - Universitetet i Agder 2009 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 ...

  14. 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

  15. Food Security and Productivity among Urban Farmers in Kaduna ...

    African Journals Online (AJOL)

    User

    Food Security and Productivity among Urban Farmers in Kaduna State, Nigeria https://dx.doi.org/10.4314/jae.v22i1.15. Saleh, M.K. ... increase income of urban farmers in the area. Keywords: Food security, urban agricultural productivity, farming household. ..... Access to Bank loans. 8. Factors Affecting Entrepreneurial and ...

  16. Efficient transformation and regeneration of transgenic cassava using the neomycin phosphotransferase gene as aminoglycoside resistance marker gene.

    Science.gov (United States)

    Niklaus, Michael; Gruissem, Wilhelm; Vanderschuren, Hervé

    2011-01-01

    Cassava is one of the most important crops in the tropics. Its industrial use for starch and biofuel production is also increasing its importance for agricultural production in tropical countries. In the last decade cassava biotechnology has emerged as a valuable alternative to the breeding constraints of this highly heterozygous crop for improved trait development of cassava germplasm. Cassava transformation remains difficult and time-consuming because of limitations in selecting transgenic tissues and regeneration of transgenic plantlets. We have recently reported an efficient and robust cassava transformation protocol using the hygromycin phosphotransferase II (hptII) gene as selection marker and the aminoglycoside hygromycin at optimal concentrations to maximize the regeneration of transgenic plantlets. In the present work, we expanded the transformation protocol to the use of the neomycin phosphotransferase II (nptII) gene as selection marker. Several aminoglycosides compatible with the use of nptII were tested and optimal concentrations for cassava transformation were determined. Given its efficiency equivalent to hptII as selection marker with the described protocol, the use of nptII opens new possibilities to engineer transgenic cassava lines with multiple T-DNA insertions and to produce transgenic cassava with a resistance marker gene that is already deregulated in several commercial transgenic crops.

  17. High-throughput multiplex real-time PCR assay for the simultaneous quantification of DNA and RNA viruses infecting cassava plants.

    Science.gov (United States)

    Otti, G; Bouvaine, S; Kimata, B; Mkamillo, G; Kumar, P L; Tomlins, K; Maruthi, M N

    2016-05-01

    To develop a multiplex TaqMan-based real-time PCR assay (qPCR) for the simultaneous detection and quantification of both RNA and DNA viruses affecting cassava (Manihot esculenta) in eastern Africa. The diagnostic assay was developed for two RNA viruses; Cassava brown streak virus (CBSV) and Uganda cassava brown streak virus (UCBSV) and two predominant DNA viruses; African cassava mosaic virus (ACMV) and East African cassava mosaic virus (EACMV), which cause the economically important cassava brown streak disease (CBSD) and cassava mosaic disease (CMD) respectively. Our method, developed by analysing PCR products of viruses, was highly sensitive to detect target viruses from very low quantities of 4-10 femtograms. Multiplexing did not diminish sensitivity or accuracy compared to uniplex alternatives. The assay reliably detected and quantified four cassava viruses in field samples where CBSV and UCBSV synergy was observed in majority of mixed-infected varieties. We have developed a high-throughput qPCR diagnostic assay capable of specific and sensitive quantification of predominant DNA and RNA viruses of cassava in eastern Africa. The qPCR methods are a great improvement on the existing methods and can be used for monitoring virus spread as well as for accurate evaluation of the cassava varieties for virus resistance. © 2016 The Society for Applied Microbiology.

  18. Bisphenol a in canned food products from canadian markets.

    Science.gov (United States)

    Cao, Xu-Liang; Corriveau, Jeannette; Popovic, Svetlana

    2010-06-01

    A method based on solid phase extraction followed by derivatization and gas chromatography-mass spectrometry analysis was validated for the determination of bisphenol A (BPA) in canned food products. This method was used to analyze 78 canned food products for BPA. Concentrations of BPA in canned food products differed considerably among food types, but all were below the specific migration limit of 0.6 mg/kg set by the European Commission Directive for BPA in food or food simulants. Canned tuna products had the highest BPA concentrations in general, with mean and maximum values of 137 and 534 ng/g, respectively. BPA concentrations in the condensed soup products were considerably higher than those in the ready-to-serve soup products, with mean and maximum values of 105 and 189 ng/g, respectively, for the condensed soups and 15 and 34 ng/g, respectively, for the ready-to-serve soups. BPA concentrations in canned vegetable products were relatively low; about 60% of the products had BPA concentrations of less than 10 ng/g. Canned tomato paste products had lower BPA concentrations than did canned pure tomato products. The mean and maximum BPA concentrations were 1.1 and 2.1 ng/g, respectively, for tomato paste products and 9.3 and 23 ng/g, respectively, for the pure tomato products.

  19. Swedish Consumers’ Perception of Food Quality and Sustainability in Relation to Organic Food Production

    OpenAIRE

    Techane Bosona; Girma Gebresenbet

    2018-01-01

    Consumers’ demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers’ demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and...

  20. The significance and possibility of functional food production

    Directory of Open Access Journals (Sweden)

    Dimitrijević-Branković Suzana I.

    2002-01-01

    Full Text Available 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 called "therapeutical" food nowadays represents the key interest of nutritionists, physicians and food producers. Such food should have a beneficial influence on human health, besides satisfying the nutritive and energetic necessities, by protective, prophylactic and healing performance. This paper discusses facts about the influence of food on human health, problems of malnutrition in developing and developed countries, presents states of food production in the world and in Yugoslavia, legislation and regulations on nourishment and food production, the disadvantages of former concepts of development of this production and possible directions of future trends with a particular review on functional food production.

  1. Potential hazards due to food additives in oral hygiene products.

    Science.gov (United States)

    Tuncer Budanur, Damla; Yas, Murat Cengizhan; 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 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.

  2. 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.

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

    Directory of Open Access Journals (Sweden)

    Maria Eduardo

    2013-01-01

    Full Text Available Replacement of wheat flour by other kinds of flour in bread making is economically important in South East Africa as wheat is mainly an imported commodity. Cassava is widely available in the region, but bread quality is impaired when large amounts of cassava are used in the bread formulation. Effect of differently processed cassavas (sun-dried, roasted and fermented on composite cassava-wheat-maize bread quality containing cassava levels from 20 to 40% (w/w was evaluated in combination with high-methylated pectin (HM-pectin added at levels of 1 to 3% (w/w according to a full factorial design. Addition of pectin to cassava flour made it possible to bake bread with acceptable bread quality even at concentration as high as 40%. In addition to cassava concentration, the type of cassava flour had the biggest effect on bread quality. With high level of cassava, bread with roasted cassava had a higher volume compared with sun-dried and fermented. The pectin level had a significant effect on improving the volume in high level roasted cassava bread. Crumb firmness similar to wheat bread could be obtained with sun-dried and roasted cassava flours. Roasted cassava bread was the only bread with crust colour similar to wheat bread.

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

    Science.gov (United States)

    Eduardo, Maria; Svanberg, Ulf; Oliveira, Jorge; Ahrné, Lilia

    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 high-methylated pectin (HM-pectin) added at levels of 1 to 3% (w/w) according to a full factorial design. Addition of pectin to cassava flour made it possible to bake bread with acceptable bread quality even at concentration as high as 40%. In addition to cassava concentration, the type of cassava flour had the biggest effect on bread quality. With high level of cassava, bread with roasted cassava had a higher volume compared with sun-dried and fermented. The pectin level had a significant effect on improving the volume in high level roasted cassava bread. Crumb firmness similar to wheat bread could be obtained with sun-dried and roasted cassava flours. Roasted cassava bread was the only bread with crust colour similar to wheat bread.

  5. 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.

  6. Consumers' behaviours and attitudes toward healthy food products: The case of organic and functional foods

    OpenAIRE

    Annunziata, Azzurra; Pascale, Paola

    2009-01-01

    Over the last decade consumers’ health consciousness is becoming an important factor driving the agrofood market. Healthier food products have entered the global markets with force in the past years and rapidly gained market share. Consequently, the food industry has reacted to this trend by developing a growing variety of new products with health-related claims and images, including organic and functional foods that are selected by consumers for their health-promoting properties. Currently, ...

  7. Some Nutritional Characteristics of Enzymatically Resistant Maltodextrin from Cassava (Manihot esculenta Crantz) Starch.

    Science.gov (United States)

    Toraya-Avilés, Rocío; Segura-Campos, Maira; Chel-Guerrero, Luis; Betancur-Ancona, David

    2017-06-01

    Cassava (Manihot esculenta Crantz) native starch was treated with pyroconversion and enzymatic hydrolysis to produce a pyrodextrin and an enzyme-resistant maltodextrin. Some nutritional characteristics were quantified for both compounds. Pyroconversion was done using a 160:1 (p/v) starch:HCl ratio, 90 °C temperature and 3 h reaction time. The resulting pyrodextrin contained 46.21% indigestible starch and 78.86% dietary fiber. Thermostable α-amylase (0.01%) was used to hydrolyze the pyrodextrin at 95 °C for 5 min. The resulting resistant maltodextrin contained 24.45% dextrose equivalents, 56.06% indigestible starch and 86.62% dietary fiber. Compared to the cassava native starch, the pyrodextrin exhibited 56% solubility at room temperature and the resistant maltodextrin 100%. The glycemic index value for the resistant maltodextrin was 59% in healthy persons. Its high indigestible starch and dietary fiber contents, as well as its complete solubility, make the resistant maltodextrin a promising ingredient for raising dietary fiber content in a wide range of foods, especially in drinks, dairy products, creams and soups.

  8. Energy consumption in the food chain - Comparing alternative options in food production and consumption

    NARCIS (Netherlands)

    Dutilh, CE; Kramer, KJ

    Energy consumption in the various stages of the food chain, provides a reasonable indicator for the environmental impact in the production of food. This paper provides specific information on the energy requirement for the main alternatives in each production stage, which should allow the

  9. Characterization of starch and other components from African crops and quality evaluation of derived products

    International Nuclear Information System (INIS)

    Quattrucci, E.; Acquistucci, R.; Carcea, M.; Cubadda, R.

    1997-01-01

    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

  10. Characterization of starch and other components from African crops and quality evaluation of derived products

    Energy Technology Data Exchange (ETDEWEB)

    Quattrucci, E; Acquistucci, R; Carcea, M [National Insti. of Nutrion, Rome (Italy); Cubadda, R [University of Molise, Campobasso (Italy)

    1997-07-01

    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. Application of controlled thermonuclear reactor fusion energy for food production

    International Nuclear Information System (INIS)

    Dang, V.D.; Steinberg, M.

    1975-06-01

    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)

  12. Agrobiodiversity Genetic Variability Utilization in Organic Food Production

    Directory of Open Access Journals (Sweden)

    Dimitrijević Miodrag

    2018-03-01

    Full Text Available The food production at the global level is about to meet its border. Industrialization of agriculture correlates with an explosive enlargement of human population, during XX and at the beginning of XXI centuries. An ongoing process of environmental erosion has been speeding up during that period, not only in our physical surrounding, but also in biodiversity. A new direction in agricultural food production is in demand. Organic food production has been recognized as the way of providing safety and quality food, preserving the environment in the same time. In the other hand new land areas have to be explored for agricultural use, in order to enhance food quantity to meeting the increasing demand for food. These targets set new requirements in plant breeding. To fulfill these requirements the genetic variability harbored in genetic resources has to be preserved, examined and put to good use.

  13. Swedish Consumers’ Perception of Food Quality and Sustainability in Relation to Organic Food Production

    Science.gov (United States)

    Gebresenbet, Girma

    2018-01-01

    Consumers’ demand for locally produced and organic foods has increased in Sweden. This paper presents the results obtained from the analysis of data acquired from 100 consumers in Sweden who participated in an online survey during March to June 2016. The objective was to identify consumers’ demand in relation to organic food and sustainable food production, and to understand how the consumers evaluate food quality and make buying decisions. Qualitative descriptions, descriptive statistics and Pearson’s Chi-square test (with alpha value of p production method is more sustainable than conventional methods. Female consumers have more positive attitudes than men towards organic food. However, age difference, household size and income level do not significantly influence the consumers’ perception of sustainable food production concepts. Regionality, sustainable methods of production and organic production are the most important parameters to characterize the food as high quality and make buying decisions. On the other hand, product uniformity, appearance, and price were found to be relatively less important parameters. Food buying decisions and food quality were found to be highly related with Pearson’s correlation coefficient of r = 0.99. PMID:29614785

  14. Incidence of cassava mosaic disease and associated whitefly vectors in South West and North Central Nigeria: Data exploration.

    Science.gov (United States)

    Eni, Angela O; Efekemo, Oghenevwairhe P; Soluade, Mojisola G; Popoola, Segun I; Atayero, Aderemi A

    2018-08-01

    Cassava mosaic disease (CMD) is one of the most economically important viral diseases of cassava, an important staple food for over 800 million people in the tropics. Although several Cassava mosaic virus species associated with CMD have been isolated and characterized over the years, several new super virulent strains of these viruses have evolved due to genetic recombination between diverse species. In this data article, field survey data collected from 184 cassava farms in 12 South Western and North Central States of Nigeria in 2015 are presented and extensively explored. In each State, one cassava farm was randomly selected as the first farm and subsequent farms were selected at 10 km intervals, except in locations were cassava farms are sporadically located. In each selected farm, 30 cassava plants were sampled along two diagonals and all selected plant was scored for the presence or absence of CMD symptoms. Cassava mosaic disease incidence and associated whitefly vectors in South West and North Central Nigeria are explored using relevant descriptive statistics, box plots, bar charts, line graphs, and pie charts. In addition, correlation analysis, Analysis of Variance (ANOVA), and multiple comparison post-hoc tests are performed to understand the relationship between the numbers of whiteflies counted, uninfected farms, infected farms, and the mean of symptom severity in and across the States under investigation. The data exploration provided in this data article is considered adequate for objective assessment of the incidence and symptom severity of cassava mosaic disease and associated whitefly vectors in farmers' fields in these parts of Nigeria where cassava is heavily cultivated.

  15. 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.

  16. Mismatch between Probiotic Benefits in Trials versus Food Products.

    Science.gov (United States)

    Scourboutakos, Mary J; Franco-Arellano, Beatriz; Murphy, Sarah A; Norsen, Sheida; Comelli, Elena M; L'Abbé, Mary R

    2017-04-19

    Probiotic food products contain a variety of different bacterial strains and may offer different health effects. The objective was to document the prevalence and dosage of probiotic strains in the Canadian food supply and to review the literature investigating these strains in order to understand what health benefits these products may offer. The Food Label Information Program was used to identify probiotic-containing products in the food supply. PubMed, Web of Science, and Embase were searched for randomized controlled trials that tested the health effects of these strains in humans. There were six probiotic strains/strain combinations identified in the food supply. Thirty-one studies investigated these strains and found that they are associated with decreased diarrhea and constipation, improved digestive symptoms, glycemic control, antioxidant status, blood lipids, oral health, and infant breastfeeding outcomes, as well as enhanced immunity and support for Helicobacter pylori eradication. There were a limited number of studies investigating these strains. Many studies were funded by the food industry and tested dosages that were up to twenty-five times the dosage found in most food products. Probiotic food products could have health benefits not currently reported on their labels. However, many dosages are too low to provide the benefits demonstrated in clinical trials. Further research is needed to enable more effective use of these functional foods.

  17. Non-dairy probiotic food products: An emerging group of functional foods.

    Science.gov (United States)

    Min, Min; Bunt, Craig R; Mason, Susan L; Hussain, Malik A

    2018-04-09

    The functional food sector has shown tremendous growth in recent years with the application of probiotic bacteria as "food additives". The utilization of probiotic bacteria in food presents many challenges related to their growth, survival, viability, stability and functionality in food processing, storage and consumption as well as changes of sensory characteristics of probiotic foods. Although dairy foods are currently the most common food carrier to deliver probiotics, an increasing number of non-dairy food matrices exhibit potential for delivery of probiotics. This review provides more recent insight into the emergence of non-dairy probiotics products, the interactions between probiotics and different food matrices and the challenges in developing such products. Some of the technical issues are also reviewed and discussed. These issues include the efficacy of probiotic bacteria in non-chilled, low pH or high water activity foods; the potential loss of bacterial viability, additionally unwanted fermentation and changes of the sensory characteristics of food products which may result in poor microbiological quality and low acceptability to consumers.

  18. Food and beverage product reformulation as a corporate political strategy.

    OpenAIRE

    Scott, C; Hawkins, B; Knai, C

    2016-01-01

    : Product reformulation- the process of altering a food or beverage product's recipe or composition to improve the product's health profile - is a prominent response to the obesity and noncommunicable disease epidemics in the U.S. To date, reformulation in the U.S. has been largely voluntary and initiated by actors within the food and beverage industry. Similar voluntary efforts by the tobacco and alcohol industry have been considered to be a mechanism of corporate political strategy to shape...

  19. Junk Food, Health and Productivity: Taste, Price, Risk and Rationality

    OpenAIRE

    Levy, Amnon

    2006-01-01

    Junk-food consumption, health and productivity are analyzed within an expectedlifetime- utility-maximizing framework in which the probability of living and productivity rise with health and health deteriorate with the consumption of junkfood. So long that the junk food’s relative taste-price differential is positive, the rational diet deviates from the physiologically optimal and renders the levels of health and productivity lower than the maximal. Taxing junk-food can eliminate this discrepa...

  20. Disinfection ultraviolet radiation bulk food products

    OpenAIRE

    Семенов, А. А.

    2014-01-01

    В работе представлены результаты обеззараживания сыпучих пищевых продуктов ультрафиолетовым излучением. Предложена технология бактерицидного обеззараживания сыпучих продуктов с размером частиц до 50 мкм. Проведены необходимые расчеты, связанные с дозой облучения, с временем пребывания частиц в зоне облучения и необходимой дозой инактивации в зависимости от вида бактерий. Considered the results of bulk food products disinfection by ultraviolet radiation. The technology bactericidal disinfec...

  1. 147__Sale_Cassava1

    African Journals Online (AJOL)

    User

    A total of 36 samples of Cassava flour were randomly collected inside clean polythene bag at each point of sale in three (3) major markets in Zaria, these are: Samaru, Sabon Gari and Zaria City Markets and transported to the laboratory for the department of microbiology Ahmadu Bello University, Zaria for further analysis.

  2. 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.

  3. 77 FR 64999 - Guidance for Industry: Necessity of the Use of Food Product Categories in Food Facility...

    Science.gov (United States)

    2012-10-24

    ...] Guidance for Industry: Necessity of the Use of Food Product Categories in Food Facility Registrations and... industry entitled ``Necessity of the Use of Food Product Categories in Food Facility Registrations and... made available a draft guidance entitled ``Guidance for Industry: Necessity of the Use of Food [[Page...

  4. 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

  5. Prediction of frozen food properties during freezing using product composition.

    Science.gov (United States)

    Boonsupthip, W; Heldman, D R

    2007-06-01

    Frozen water fraction (FWF), as a function of temperature, is an important parameter for use in the design of food freezing processes. An FWF-prediction model, based on concentrations and molecular weights of specific product components, has been developed. Published food composition data were used to determine the identity and composition of key components. The model proposed in this investigation had been verified using published experimental FWF data and initial freezing temperature data, and by comparison to outputs from previously published models. It was found that specific food components with significant influence on freezing temperature depression of food products included low molecular weight water-soluble compounds with molality of 50 micromol per 100 g food or higher. Based on an analysis of 200 high-moisture food products, nearly 45% of the experimental initial freezing temperature data were within an absolute difference (AD) of +/- 0.15 degrees C and standard error (SE) of +/- 0.65 degrees C when compared to values predicted by the proposed model. The predicted relationship between temperature and FWF for all analyzed food products provided close agreements with experimental data (+/- 0.06 SE). The proposed model provided similar prediction capability for high- and intermediate-moisture food products. In addition, the proposed model provided statistically better prediction of initial freezing temperature and FWF than previous published models.

  6. THE ANALYSIS OF COUNTERFEITING FOOD PRODUCTS

    OpenAIRE

    Paula - Angela VIDRASCU

    2013-01-01

    The issue addressed in this paper makes a significant contribution to research on the effects that food tampering has at the expense of consumer health. Nowadays quality and food safety that consumers are entitled directly reflects the quality of life. In other words the present subject is of particular importance to the work of the bodies created for the purpose of protecting the health and quality of life of consumers. This study has an important role both in the short and long term through...

  7. FOOD II: an interactive code for calculating concentrations of radionuclides in food products

    International Nuclear Information System (INIS)

    Zach, R.

    1978-11-01

    An interactive code, FOOD II, has been written in FORTRAN IV for the PDP 10 to allow calculation of concentrations of radionuclides in food products and internal doses to man under chronic release conditions. FOOD II uses models unchanged from a previous code, FOOD, developed at Battelle, Pacific Northwest Laboratories. The new code has different input and output features than FOOD and a number of options have been added to increase flexibility. Data files have also been updated. FOOD II takes into account contamination of vegetation by air and irrigation water containing radionuclides. Contamination can occur simultaneously by air and water. Both direct deposition of radionuclides on leaves, and their uptake from soil are possible. Also, animals may be contaminated by ingestion of vegetation and drinking water containing radionuclides. At present, FOOD II provides selection of 14 food types, 13 diets and numerous radionuclides. Provisions have been made to expand all of these categories. Six additional contaminated food products can also be entered directly into the dose model. Doses may be calculated for the total body and six internal organs. Summaries of concentrations in food products and internal doses to man can be displayed at a local terminal or at an auxiliary high-speed printer. (author)

  8. Cassava leaves in combination with sera onggok and rice bran as supplements in buffaloes ration

    International Nuclear Information System (INIS)

    Hendratno, C.; Sofian, L.A.; Abidin, Z.; Bahaudin, R.; Suharyono.

    1988-01-01

    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

  9. Sustainable consumption and production in the food supply chain

    DEFF Research Database (Denmark)

    Govindan, Kannan

    2018-01-01

    Increased globalization and a growing world population have a great impact on the sustainability of supply chains, especially within the food industry. The way food is produced, processed, transported, and consumed has a great impact on whether sustainability is achieved throughout the whole food...... supply chain. Due to the complexity that persists in coordinating the members of food supply chain, food wastage has increased over the past few years. To achieve sustainable consumption and production (SCP), food industry stakeholders need to be coordinated and to have their views reflected...... in an optimized manner. However, not much research has been done concerning the influence of stakeholders and supply chain members’ coordination in the food industry's SCP context. To facilitate the theory development for SCP, in this work, a short literature review on sustainable supply chain management...

  10. Agrofuels Production and its Relation with Food Security and Food Sovereignty

    Directory of Open Access Journals (Sweden)

    Caroline Vargas Barbosa

    2016-10-01

    Full Text Available The article discusses agrofuels production as a reason for increasing the dissociation between the human being, the land and the environment, considering the issues involving food security and food sovereignty. By using the deductive method, it aims to demonstrate that the growing distance between men and land is one of the results determined by capitalism, which is based on exploitation and maximized land production in order to obtain profit, interfering thereas in national food security and food sovereignty. Thus, it first deals with the relation between the human being, land, the environment, economy, State and politics, focusing on environmental  human  rights  protagonism  such  as  side  for  recognizing  and  developing /enveloping fundamental rights material. Secondly, it brings agrofuels production scenario and its relation with food security and sovereignty. Finally, it concepts food security and food sovereignty, establishing its differences in order to permit the build up a solid reality that is also able to secure their implement in an economy of family polycultural basis even if there is an opposite side oriented by capitalism and protected by State, specially in which concerns to productions and environmental excessive exploitation. The article concludes that to secure fundamental rights the being needs to recognize oneself as part of the environment in order to develop a significant State behavior which will reflect on economical politics that favors food security and food sovereignty.

  11. Developing and modelling of ohmic heating for solid food products

    DEFF Research Database (Denmark)

    Feyissa, Aberham Hailu; Frosch, Stina

    Heating of solid foods using the conventional technologies is time-consuming due to the fact that heat transfer is limited by internal conduction within the product. This is a big challenge to food manufactures who wish to heat the product faster to the desired core temperature and to ensure more...... uniform quality across the product. Ohmic heating is one of the novel technologies potentially solving this problem by allowing volumetric heating of the product and thereby reducing or eliminating temperature gradients within the product. However, the application of ohmic heating for solid food products...... such as meat and seafood is not industrially utilized yet. Therefore, the aim of the current work is to model and develop the ohmic heating technology for heating of solid meat and seafood. A 3D mathematical model of coupled heat transfer and electric field during ohmic heating of meat products has been...

  12. Insect disinfestation of food and agricultural products by irradiation

    International Nuclear Information System (INIS)

    1991-01-01

    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

  13. Nitrogen requirements of cassava in selected soils of Thailand

    Directory of Open Access Journals (Sweden)

    Jakchaiwat Kaweewong

    2013-08-01

    Full Text Available Cassava (Manihot esculenta is one of the most important export crops in Thailand, yet the nitrogen requirement is unknown and not considered by growers and producers. Cassava requirements for N were determined in field experiments during a period of four years and four sites on the Satuk (Suk, Don Chedi (Dc, Pak Chong (Pc,and Ban Beung (BBg soil series in Lopburi, Supanburi, Nakhon Ratchasima, and Chonburi sites, respectively. The fertilizer treatment structure comprised 0, 62.5, 125, 187.5, 250 and 312.5 kg N ha^(-1 as urea. At each site cassava was harvested at nine months and yield parameters and the minimum datasets were taken. The fertilizer rate which resulted in maximum yield ranged from 187.5 kg N ha^(-1 in Supanburi and Chonburi (fresh weight yield of 47,500 and 30,000 kg ha^(-1 respectively to 250 kg N ha^(-1 in Lopburi and Nakhon Ratchasima (fresh weight yield of 64,100 and 46,700 kg ha^(-1 respectively. Yield appeared to decrease at the higher, 312 kg ha^(-1, at Supanburi and Lopburi, and 250 kg ha^(-1 (Chonburi fertilizer N rates. Net revenue was 70.4 and 72.9 % higher than where no N was appliedLopburi and Nakhon Ratchasima sites. Net revenue at the Supanburi and Chonburi sites were 53.8 and 211.0 % higher than that where no N was applied. This study suggests that at all sites improved cassava production and net revenue could be obtained with the judicious application of higher quantities of N. The results provide needed guidance to nitrogen fertilization of the important industrial crop cassava in Thailand.

  14. Food waste and food processing waste for biohydrogen production: a review.

    Science.gov (United States)

    Yasin, Nazlina Haiza Mohd; Mumtaz, Tabassum; Hassan, Mohd Ali; Abd Rahman, Nor'Aini

    2013-11-30

    Food waste and food processing wastes which are abundant in nature and rich in carbon content can be attractive renewable substrates for sustainable biohydrogen production due to wide economic prospects in industries. Many studies utilizing common food wastes such as dining hall or restaurant waste and wastes generated from food processing industries have shown good percentages of hydrogen in gas composition, production yield and rate. The carbon composition in food waste also plays a crucial role in determining high biohydrogen yield. Physicochemical factors such as pre-treatment to seed culture, pH, temperature (mesophilic/thermophilic) and etc. are also important to ensure the dominance of hydrogen-producing bacteria in dark fermentation. This review demonstrates the potential of food waste and food processing waste for biohydrogen production and provides a brief overview of several physicochemical factors that affect biohydrogen production in dark fermentation. The economic viability of biohydrogen production from food waste is also discussed. Copyright © 2013 Elsevier Ltd. All rights reserved.

  15. Chapter 14. Radionuclides in vegetal production and food processing

    International Nuclear Information System (INIS)

    Toelgyessy, J.; Harangozo, M.

    2000-01-01

    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

  16. Review of health safety aspects 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.; Marvin, H.J.P.; Sips, A.

    2009-01-01

    Due to new, previously unknown, properties attributed to engineered nanoparticles many new products are introduced in the agro-food area. Nanotechnologies cover many aspects, such as disease treatment, food security, new materials for pathogen detection, packaging materials and delivery systems. As

  17. Atypical Food Packaging Affects The Persuasive Impact of Product Claims

    NARCIS (Netherlands)

    van Ooijen, M.L.; Fransen, P.W.J.; Verlegh, P.W.J.; Smit, E.G.

    2016-01-01

    Atypical food packaging draws attention in the retail environment, and therefore increases product salience. However, until now, no research has focused on how atypical packaging affects the persuasive impact of other food information. In the present study, we propose that atypical packaging

  18. Atypical food packaging affects the persuasive impact of product claims

    NARCIS (Netherlands)

    van Ooijen, I.; Fransen, M.L.; Verlegh, P.W.J.; Smit, E.G.

    Atypical food packaging draws attention in the retail environment, and therefore increases product sal- ience. However, until now, no research has focused on how atypical packaging affects the persuasive impact of other food information. In the present study, we propose that atypical packaging

  19. Sub-Micron Grinding of a Food Product

    NARCIS (Netherlands)

    Hennart, S.L.A.

    2011-01-01

    This thesis describes how the activity of a preservative product used in food coatings can be optimized. This project is partly sponsored by the European Marie Curie Framework projects as part of the BioPowders research training network. DSM Food Specialties hosts and co finances this project. The

  20. Protection against radioactive contamination of foods and agricultural products

    International Nuclear Information System (INIS)

    Szabo, A.; Kovacs, Z.

    1977-01-01

    Methods suitable for diminishing radioactive contamination of foods and agricultural products and reducing at the same time the irradiation hazards for the human organism are dealt with. The possibilities for the decontamination of foods vegetal and of animal origin are discussed separately. (author)

  1. 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

  2. Subsistence Food Production Practices: An Approach to Food Security and Good Health.

    Science.gov (United States)

    Rankoana, Sejabaledi A

    2017-10-05

    Food security is a prerequisite for health. Availability and accessibility of food in rural areas is mainly achieved through subsistence production in which community members use local practices to produce and preserve food. Subsistence food production ensures self-sufficiency and reduction of poverty and hunger. The main emphasis with the present study is examining subsistence farming and collection of edible plant materials to fulfill dietary requirements, thereby ensuring food security and good health. Data collected from a purposive sample show that subsistence crops produced in the home-gardens and fields, and those collected from the wild, are sources of grain, vegetables and legumes. Sources of grain and legumes are produced in the home-gardens and fields, whereas vegetables sources are mostly collected in the wild and fewer in the home-gardens. These food sources have perceived health potential in child and maternal care of primary health care.

  3. Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety

    Directory of Open Access Journals (Sweden)

    Dajana Gašo-Sokač

    2010-01-01

    Full Text Available Human food is a very complex biological mixture and food processing and safety are very important and essential disciplines. Proteomics technology using different high-performance separation techniques such as two-dimensional gel electrophoresis, one-dimensional and multidimensional chromatography, combined with high-resolution mass spectrometry has the power to monitor the protein composition of foods and their changes during the production process. The use of proteomics in food technology is presented, especially for characterization and standardization of raw materials, process development, detection of batch-to-batch variations and quality control of the final product. Further attention is paid to the aspects of food safety, especially regarding biological and microbial safety and the use of genetically modified foods.

  4. Food Safety Regulation and Firm Productivity: Evidence from the French Food Industry

    OpenAIRE

    Requillart, Vincent; Nauges, Celine; Simioni, Michel; Bontemps, Christophe

    2012-01-01

    The purpose of this article is to assess whether food safety regulations imposed by the European Union in the 2000s may have induced a slow-down in the productivity of firms in the food processing sector. The impact of regulations on costs and productivity has seldom been studied. This article contributes to the literature by measuring productivity change using a panel of French food processing firms for the years 1996 to 2006. To do so, we develop an original iterative testing procedure b...

  5. Intermediate product selection and blending in the food processing industry

    NARCIS (Netherlands)

    Kilic, Onur A.; Akkerman, Renzo; van Donk, Dirk Pieter; Grunow, Martin

    2013-01-01

    This study addresses a capacitated intermediate product selection and blending problem typical for two-stage production systems in the food processing industry. The problem involves the selection of a set of intermediates and end-product recipes characterising how those selected intermediates are

  6. Intermediate product selection and blending in the food processing industry

    DEFF Research Database (Denmark)

    Kilic, Onur A.; Akkerman, Renzo; van Donk, Dirk Pieter

    2013-01-01

    This study addresses a capacitated intermediate product selection and blending problem typical for two-stage production systems in the food processing industry. The problem involves the selection of a set of intermediates and end-product recipes characterising how those selected intermediates...

  7. The analysis of food products retailing in European Union

    Directory of Open Access Journals (Sweden)

    Rapaić Stevan

    2009-01-01

    Full Text Available Author is analyzing a share of food products in the structural profile of retail trade in European Union by presenting areas of retailing in which food, beverages, and tobacco products are predominant. The main task of retailing is to overcome gaps in time and space between production and consumption, in order to meet the needs of consumers. This main task of retailing becomes more difficult considering the fact that the European Union consists of demanding consumers that expect all products, especially food, to be served to them at the most accessible places, in most suitable time, and with prices that coincide with the worth of products. In the structure of retail trade of the European Union, food products can be found in sector of non-specialised in-store retailing (hypermarkets, supermarkets, Cash&Carry stores as well as in sector of specialised in-store food retailing (butcher shops, bakeries, fish markets, etc.. Restructure of retailing, internationalization, and concentration of total retail trade network are only some of the basic trends in contemporary retail sale of food products in the European Union, that are being explored in this text.

  8. Improvement of cassava for high dry matter, starch and low cyanogenic glucoside content by mutation induction

    Energy Technology Data Exchange (ETDEWEB)

    Nwachukwu, E C; Mbanaso, E N.A.; Ene, L S.O. [Plant Breeding Div., National Root Crops Research Inst., Umudike, Umuahia (Nigeria)

    1997-07-01

    Cassava (Manihot esculenta Crantz) is an important food in Nigeria. One drawback in its use as a staple food is the presence of cyanogenic glucosides which on hydrolysis produce the very toxic hydrogen cyanide (HCN). To reduce the cyanogenic levels by mutation induction, three locally adopted and high yielding varieties of cassava, TMS 30572, NR 8817 and NR 84111 were irradiated with 20, 25 and 30 Gy gamma rays. There were a wide variation in HCN, dry matter and starch content of irradiated cassava plants, screened in the MV{sub 2} propagation. Fourteen cassavavariant lines were selected for low HCN content, and 22 lines for high dry matter content. These will be further tested for yield in replicated field trials. (author). 7 refs, 3 tabs.

  9. Improvement of cassava for high dry matter, starch and low cyanogenic glucoside content by mutation induction

    International Nuclear Information System (INIS)

    Nwachukwu, E.C.; Mbanaso, E.N.A.; Ene, L.S.O.

    1997-01-01

    Cassava (Manihot esculenta Crantz) is an important food in Nigeria. One drawback in its use as a staple food is the presence of cyanogenic glucosides which on hydrolysis produce the very toxic hydrogen cyanide (HCN). To reduce the cyanogenic levels by mutation induction, three locally adopted and high yielding varieties of cassava, TMS 30572, NR 8817 and NR 84111 were irradiated with 20, 25 and 30 Gy gamma rays. There were a wide variation in HCN, dry matter and starch content of irradiated cassava plants, screened in the MV 2 propagation. Fourteen cassavavariant lines were selected for low HCN content, and 22 lines for high dry matter content. These will be further tested for yield in replicated field trials. (author). 7 refs, 3 tabs

  10. Control of Listeria species food safety at a poultry food production facility.

    Science.gov (United States)

    Fox, Edward M; Wall, Patrick G; Fanning, Séamus

    2015-10-01

    Surveillance and control of food-borne human pathogens, such as Listeria monocytogenes, is a critical aspect of modern food safety programs at food production facilities. This study evaluated contamination patterns of Listeria species at a poultry food production facility, and evaluated the efficacy of procedures to control the contamination and transfer of the bacteria throughout the plant. The presence of Listeria species was studied along the production chain, including raw ingredients, food-contact, non-food-contact surfaces, and finished product. All isolates were sub-typed by pulsed-field gel electrophoresis (PFGE) to identify possible entry points for Listeria species into the production chain, as well as identifying possible transfer routes through the facility. The efficacy of selected in-house sanitizers against a sub-set of the isolates was evaluated. Of the 77 different PFGE-types identified, 10 were found among two or more of the five categories/areas (ingredients, food preparation, cooking and packing, bulk packing, and product), indicating potential transfer routes at the facility. One of the six sanitizers used was identified as unsuitable for control of Listeria species. Combining PFGE data, together with information on isolate location and timeframe, facilitated identification of a persistent Listeria species contamination that had colonized the facility, along with others that were transient. Copyright © 2015 Elsevier Ltd. All rights reserved.

  11. The Impact of Cooling Rate on the Safety of Food Products as Affected by Food Containers

    DEFF Research Database (Denmark)

    Coorey, Ranil; Ng, Denise Sze Hu; Jayamanne, Vijith S.

    2018-01-01

    In recent decades, the demand for ready‐to‐eat (RTE) food items prepared by the food catering sector has increased together with the value of cook‐serve, cook‐chill, and cook‐freeze food products. The technologies by which foods are cooked, chilled, refrigerated for storage, and reheated before...... serving are of prime importance to maintain safety. Packaging materials and food containers play an important role in influencing the cooling rate of RTE foods. Food items that are prepared using improper technologies and inappropriate packaging materials may be contaminated with foodborne pathogens....... Numerous research studies have shown the impact of deficient cooling technologies on the survival and growth of foodborne pathogens, which may subsequently pose a threat to public health. The operating temperatures and cooling rates of the cooling techniques applied must be appropriate to inhibit...

  12. Electromagnetic radiation properties of foods and agricultural products

    International Nuclear Information System (INIS)

    Mohsenin, N.N.

    1984-01-01

    In this book, the author examines the effects of the various regions of the electromagnetic radiation spectrum on foods and agricultural products. Among the regions of the electromagnetic radiation spectrum covered are high-energy beta and neutron particles, gamma-rays and X-rays, to lower-energy visible, near infrared, infrared, microwave and low-energy radiowaves and electric currents. Dr. Mohsenin applies these electromagnetic phenomena to food products such as fruits, vegetables, seeds, dairy products, meat and processed foods. Contents: Some Basic Concepts of Electromagnetic Radiation. Basic Instruments for Measurement of Optical Properties. Applications of Radiation in the Visible Spectrum. Color and its Measurement. Sorting for Color and Appearance. Near-Infrared and Infrared Radiation Applications. Applications of High-Energy Radiation. Related Concepts of Microwaves, Radiowaves, and Electric Currents. Measurement of Electrical Properties of Foods and Agricultural Products. Applications of Electrical Properties. Appendix, Cited References. Subject Index

  13. Agricultural Production, Food and Nutrition Security in Rural Benin ...

    African Journals Online (AJOL)

    Agricultural Production, Food and Nutrition Security in Rural Benin, Nigeria. ... that rural-urban migration results in shortage of manpower for agricultural activities. ... to support education, health care, sanitation and safe drinking water supply.

  14. New bean products to improve food security | IDRC - International ...

    International Development Research Centre (IDRC) Digital Library (Canada)

    2016-04-21

    ... Agricultural Research Organisation and the Kenya Agricultural and Livestock Research ... New bean products to improve food security. April 21, 2016. Image ... more lucrative market for smallholder bean farmers, most of whom are women.

  15. Variations in Nutrients Composition of Most Commonly Consumed Cassava (Manihot esculenta Mixed Dishes in South-Eastern Nigeria

    Directory of Open Access Journals (Sweden)

    G. I. Davidson

    2017-01-01

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

  16. 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)

  17. Food Production and Processing Considerations of Allergenic Food Ingredients: A Review

    Science.gov (United States)

    Alvarez, Pedro A.; Boye, Joyce I.

    2012-01-01

    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. PMID:22187573

  18. Processing- and product-related causes for food waste and implications for the food supply chain.

    Science.gov (United States)

    Raak, Norbert; Symmank, Claudia; Zahn, Susann; Aschemann-Witzel, Jessica; Rohm, Harald

    2017-03-01

    Reducing food waste is one of the prominent goals in the current research, which has also been set by the United Nations to achieve a more sustainable world by 2030. Given that previous studies mainly examined causes for food waste generation related to consumers, e.g., expectations regarding quality or uncertainties about edibility, this review aims at providing an overview on losses in the food industry, as well as on natural mechanisms by which impeccable food items are converted into an undesired state. For this, scientific literature was reviewed based on a keyword search, and information not covered was gathered by conducting expert interviews with representatives from 13 German food processing companies. From the available literature, three main areas of food waste generation were identified and discussed: product deterioration and spoilage during logistical operations, by-products from food processing, and consumer perception of quality and safety. In addition, expert interviews revealed causes for food waste in the processing sector, which were categorised as follows: losses resulting from processing operations and quality assurance, and products not fulfilling quality demands from trade. The interviewees explained a number of strategies to minimise food losses, starting with alternative tradeways for second choice items, and ending with emergency power supplies to compensate for power blackouts. It became clear that the concepts are not universally applicable for each company, but the overview provided in the present study may support researchers in finding appropriate solutions for individual cases. Copyright © 2016 Elsevier Ltd. All rights reserved.

  19. 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.

  20. Exploring the food chain. Food production and food processing in Western Europe, 1850-1990

    NARCIS (Netherlands)

    Bieleman, J.; Segers, Y.; Buyst, E.

    2009-01-01

    Until the late 19th century the food industry was restricted to a few activities, usually based on small scale industries. The links between agriculture and food processing were very tight. Due to increased purchasing power, population growth and urbanisation, the demand for food grew substantially.