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Sample records for debranched cassava starch

  1. Dynamic moisture sorption characteristics of enzyme-resistant recrystallized cassava starch.

    Science.gov (United States)

    Mutungi, Christopher; Schuldt, Stefan; Onyango, Calvin; Schneider, Yvonne; Jaros, Doris; Rohm, Harald

    2011-03-14

    The interaction of moisture with enzyme-resistant recrystallized starch, prepared by heat-moisture treatment of debranched acid-modified or debranched non-acid-modified cassava starch, was investigated in comparison with the native granules. Crystallinities of the powdered products were estimated by X-ray diffraction. Moisture sorption was determined using dynamic vapor sorption analyzer and data fitted to various models. Percent crystallinities of native starch (NS), non-acid-modified recrystallized starch (NAMRS), and acid-modified recrystallized starch (AMRS) were 39.7, 51.9, and 56.1%, respectively. In a(w) below 0.8, sorption decreased in the order NS > NAMRS > AMRS in line with increasing sample crystallinities but did not follow this crystallinity dependence at higher a(w) because of condensation and polymer dissolution effects. Adsorbed moisture became internally absorbed in NS but not in NAMRS and AMRS, which might explain the high resistance of the recrystallized starches to digestion because enzyme and starch cannot approach each other over fairly sufficient surface at the molecular level.

  2. Effect of pullulanase debranching and storage temperatures on structural characteristics and digestibility of sweet potato starch

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    Ayenampudi Surendra Babu

    2018-04-01

    Full Text Available The effect of autoclaving (120 °C/30 min, debranching (2% pullulanase/1 h and storage at 4 °C (DS4 or 32 °C (DS32 or 60 °C (DS60 for 24 h on starch fractions, functional, pasting, thermal and structural properties of sweet potato starch was investigated. Results showed that DS4 sample displayed the lower functional properties than other modified starches. Debranching showed a significant increase in the apparent amylose content of native starch from 18.56% to 25%. A higher yield of RS (28.76% was observed in debranched starch stored at 4 °C (DS4 due to the higher degree of retrogradation. All debranched starches showed a substantial decrease in pasting profile and higher gelatinization temperatures than in native starch. B + V X-ray diffraction pattern was observed in debranched starches with increased crystallinity value. The scanning electron micrographs of debranched starches showed rough plate-like surfaces with irregularly shaped structures were observed due to debranching and retrogradation during storage. The study concludes that a combination of autoclaving, debranching and subsequent storage at 4 °C is best technique to produce a higher amount of resistant starch in the sweet potato starch. Keywords: Pullulanase, Functional properties, Resistant starch, RVA, XRD, SEM

  3. Resistant starch in cassava products

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    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.

  4. Cassava starch in the Brazilian food industry

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    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.

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

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    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.

  6. Preparation and Properties of Cassava Starch-based Wood Adhesives

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    Qing Xu

    2016-06-01

    Full Text Available A biodegradable, environmentally friendly starch-based wood adhesive with cassava starch as a raw material and butyl acrylate (BA as a co-monomer was synthesized. Results revealed that this cassava starch-based wood adhesive (SWA was more stable than corn starch-based wood adhesive, and its bonding performance was close to that of commercial PVAc emulsion, even after 90 days of storage. Further analysis found that the improved stability of the adhesive could be attributed to its low minimum film forming temperature (MFFT and glass transition temperature (Tg of cassava starch. Moreover, the amount of total volatile organic compounds (TVOCs emitted by the cassava starch-based wood adhesive were much lower than the Chinese national standard control criteria. Therefore, cassava SWA might be a potential alternative to traditional petrochemical-based wood adhesives.

  7. 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 ...

  8. 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.

  9. Sugarcane starch: quantitative determination and characterization

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    Joelise de Alencar Figueira

    2011-09-01

    Full Text Available Starch is found in sugarcane as a storage polysaccharide. Starch concentrations vary widely depending on the country, variety, developmental stage, and growth conditions. The purpose of this study was to determine the starch content in different varieties of sugarcane, between May and November 2007, and some characteristics of sugarcane starch such as structure and granules size; gelatinization temperature; starch solution filterability; and susceptibility to glucoamylase, pullulanase, and commercial bacterial and fungal α-amylase enzymes. Susceptibility to debranching amylolytic isoamylase enzyme from Flavobacterium sp. was also tested. Sugarcane starch had spherical shape with a diameter of 1-3 µm. Sugarcane starch formed complexes with iodine, which showed greater absorption in the range of 540 to 620 nm. Sugarcane starch showed higher susceptibility to glucoamylase compared to that of waxy maize, cassava, and potato starch. Sugarcane starch also showed susceptibility to debranching amylolytic pullulanases similar to that of waxy rice starch. It also showed susceptibility to α-amylase from Bacillus subtilis, Bacillus licheniformis, and Aspergillus oryzae similar to that of the other tested starches producing glucose, maltose, maltotriose, maltotetraose, maltopentose and limit α- dextrin.

  10. Rheological behavior of gamma-irradiated cassava (Manihot esculenta crantz) starch

    Energy Technology Data Exchange (ETDEWEB)

    Silva, Orelio L.; Uehara, Vanessa B.; Mastro, Nelida L. del, E-mail: nlmastro@ipen.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

    2013-07-01

    Cassava starch is the by-product of the process of pressing water out of cassava to make cassava meal. The juice has a fine starch, similar to rice or potato starch that, when dried, yields polvilho doce (sweet manioc starch); from the fermented juice comes polvilho azedo (sour manioc starch). Cassava starch can perform most of the functions where maize, rice and wheat starch are currently used. The aim of the present work was to determine the influence or ionizing radiation on the rheological behavior of aqueous preparations of gamma-irradiated cassava starch at different concentrations. Samples of polvilho doce and polvilho azedo were obtained at the local market and irradiated in plastic bags in a Gammacell 220 with doses of 1, 3 e 5 kGy, dose rate ∼ 1.2 kGy h-1. A Brooksfield viscometer was employed for the viscosity measurements. The results showed a strong dependence of the viscosity with the concentration of the starch solutions. In most of the cases there was a decrease of viscosity with the increase of the radiation dose usually seen in irradiated polysaccharides. Nevertheless, the dose response relation of the two kind of starch was different. (author)

  11. Rheological behavior of gamma-irradiated cassava (Manihot esculenta crantz) starch

    International Nuclear Information System (INIS)

    Silva, Orelio L.; Uehara, Vanessa B.; Mastro, Nelida L. del

    2013-01-01

    Cassava starch is the by-product of the process of pressing water out of cassava to make cassava meal. The juice has a fine starch, similar to rice or potato starch that, when dried, yields polvilho doce (sweet manioc starch); from the fermented juice comes polvilho azedo (sour manioc starch). Cassava starch can perform most of the functions where maize, rice and wheat starch are currently used. The aim of the present work was to determine the influence or ionizing radiation on the rheological behavior of aqueous preparations of gamma-irradiated cassava starch at different concentrations. Samples of polvilho doce and polvilho azedo were obtained at the local market and irradiated in plastic bags in a Gammacell 220 with doses of 1, 3 e 5 kGy, dose rate ∼ 1.2 kGy h-1. A Brooksfield viscometer was employed for the viscosity measurements. The results showed a strong dependence of the viscosity with the concentration of the starch solutions. In most of the cases there was a decrease of viscosity with the increase of the radiation dose usually seen in irradiated polysaccharides. Nevertheless, the dose response relation of the two kind of starch was different. (author)

  12. Comparison of gamma radiation effects on natural corn and potato starches and modified cassava starch

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    Teixeira, Bruna S.; Garcia, Rafael H. L.; Takinami, Patricia Y. I.; del Mastro, Nelida L.

    2018-01-01

    The objective of this work was to evaluate the effect of irradiation treatment on physicochemical properties of three natural polymers, i.e. native potato and corn starches and a typical Brazilian product, cassava starch modified through fermentation -sour cassava- and also to prepare composite hydrocolloid films based on them. Starches were irradiated in a 60Co irradiation chamber in doses up to 15 kGy, dose rate about 1 kGy/h. Differences were found in granule size distribution upon irradiation, mainly for corn and cassava starch but radiation did not cause significant changes in granule morphology. The viscosity of the potato, corn and cassava starches hydrogels decreased as a function of absorbed dose. Comparing non-irradiated and irradiated starches, changes in the Fourier transform infrared (FTIR) spectra in the 2000-1500 cm-1 region for potato and corn starches were observed but not for the cassava starch. Maximum rupture force of the starch-based films was affected differently for each starch type; color analysis showed that doses of 15 kGy promoted a slight rise in the parameter b* (yellow color) while the parameter L* (lightness) was not significantly affected; X-ray diffraction patterns remained almost unchanged by irradiation.

  13. Evaluation of Starch Biodegradable Plastics Derived from Cassava ...

    African Journals Online (AJOL)

    BSN

    bioplastics produced from cassava does not depend on the level of amylose and amylopectin in the starch per se ... cassava starch is a pure, natural biopolymer that is suitable for ... enzymatic action of microorganisms when disposed, is thus ...

  14. Physicochemical properties of starches and proteins in alkali-treated mungbean and cassava starch granules.

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    Israkarn, Kamolwan; Na Nakornpanom, Nantarat; Hongsprabhas, Parichat

    2014-05-25

    This study explored the influences of envelope integrity of cooked starch granules on physicochemical and thermophysical properties of mungbean and cassava starches. Alkali treatment was used to selectively leach amylose from the amorphous region of both starches and partially fragmented starch molecules into lower-molecular-weight polymers. It was found that despite the loss of 40% of the original content of amylose, both mungbean and cassava starches retained similar crystallinities, gelatinization temperature ranges, and pasting profiles compared to the native starches. However, the loss of granule-bound starch synthases during alkali treatment and subsequent alkali cooking in excess water played significant roles in determining granular disintegration. The alterations in envelope integrity due to the negative charge repulsion among polymers within the envelope of swollen granules, and the fragmentation of starch molecules, were responsible for the alterations in thermophysical properties of mungbean and cassava starches cooked under alkaline conditions. Copyright © 2014 Elsevier Ltd. All rights reserved.

  15. Effects of processing conditions on hydrolysis of cassava starch ...

    African Journals Online (AJOL)

    amyloglucosidase using 30% initial cassava starch concentration, which produced 152 g/l reducing sugar concentration and DE of 50.9. The total effective operating time was 60 h. Keywords:Cassava starch, hydrolysis, enzyme, dextrose equivalent.

  16. Organic acid profile of commercial sour cassava starch

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    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.

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

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    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.

  18. Modification of Foamed Articles Based on Cassava Starch

    International Nuclear Information System (INIS)

    Ponce, P.

    2006-01-01

    This work reports the influence of radiation, plasticizers and poly vinyl alcohol (PVA) on the barrier properties [water vapour permeability (WVP)) and mechanical properties (tensile strength and elongation; compression resistance and flexibility) of foamed articles based on cassava starch. The starch foam was obtained by thermopressing process. Poly ethylene glycol (PEG, 300) was selected as plasticizer and water was necessary for the preparation of the foams. The foamed articles based on cassava starch were irradiated at low doses of 2 and 5 kGy, commonly used in food irradiation. The mechanical properties of starch foams are influenced by the plasticizer concentration and by irradiation dose. An increase in PEG content showed a considerable increase in elongation percentage and a decrease in the tensile strength of the foams; also increase the permeability of the foams in water. After irradiation, the barrier properties and mechanical properties of the foams were improved due to chemical reactions among polymer molecules. Irradiated starch cassava foams with poly vinyl alcohol (PVA) have good flexibility and low water permeability. WVP can be reduced by low doses of gamma radiation

  19. Evaluation of the effect of ginger modified cassava starch as ...

    African Journals Online (AJOL)

    Raw cassava starch has been used as thickener and binder in the formulation of water based paint, but with a problem of loss of viscosity in a very short period. This study evaluates the modification of cassava starch using active component of ginger extract and its use as a water- based paint thickener. 150 g of starch in ...

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

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    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.

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

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    B. Budiyono

    2011-07-01

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

  2. 13 Comparative Effects of Cassava Starch and Simple Sugar in ...

    African Journals Online (AJOL)

    Arc. Usman A. Jalam

    Abstract. Comparative effects of simple laboratory quality sugar and cassava starch on grade C35 concrete were studied in the laboratory. The simple white sugar was used at concentrations of 0 to 1% by weight of cement in concrete cured at 3, 7, 14 and 28 days using ordinary Portland cement. Cassava starch of the same ...

  3. Optimization of factors to obtain cassava starch films with improved mechanical properties

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    Monteiro, Mayra; Oliveira, Victor; Santos, Francisco; Barros Neto, Eduardo; Silva, Karyn; Silva, Rayane; Henrique, João; Chibério, Abimaelle

    2017-08-01

    In this study, was investigated the optimization of the factors that significantly influenced the mechanical property improvement of cassava starch films through complete factorial design 23. The factors to be analyzed were cassava starch, glycerol and modified clay contents. A regression model was proposed by the factorial analysis, aiming to estimate the condition of the individual factors investigated in the optimum state of the mechanical properties of the biofilm, using the following statistical tool: desirability function and response surface. The response variable that delimits the improvement of the mechanical property of the biofilm is the tensile strength, such improvement is obtained by maximizing the response variable. The factorial analysis showed that the best combination of factor configurations to reach the best response was found to be: with 5g of cassava starch, 10% of glycerol and 5% of modified clay, both percentages in relation to the dry mass of starch used. In addition, the starch biofilm showing the lowest response contained 2g of cassava starch, 0% of modified clay and 30% of glycerol, and was consequently considered the worst biofilm.

  4. Enhancing saccharification of cassava stems by starch hydrolysis prior to pretreatment

    OpenAIRE

    Martín, Carlos; Wei, Maogui; Xiong, Shaojun; Jönsson, Leif J.

    2017-01-01

    Chemical characterization of cassava stems from different origin revealed that glucans accounted for 54-63% of the dry weight, whereas 35-67% of these glucans consisted of starch. The cassava stems were subjected to a saccharification study including starch hydrolysis, pretreatment with either sulfuric acid or 1-ethyl-3-methylimidazolium acetate ([Emim]OAc), and enzymatic hydrolysis of cellulose. Starch hydrolysis prior to pretreatment decreased sugar degradation, improved enzymatic convertib...

  5. 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

  6. Thermogravimetric and Kinetic Analysis of Cassava Starch Based Bioplastic

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    Nanang Eko Wahyuningtyas

    2017-11-01

    Full Text Available Cassava starch based bioplasticfor packaging application has great potency because of the various starch-producing plants in Indonesia.Bioplasticcan contribute to reduce the dependence on fossil fuels andpetroleumthat can solve the environmentalproblem.Thepurpose of this research is to find out the thermal decomposition and the activation energy of cassava starch based bioplastic. The methods weresynthesis bioplastic with cassava starch as main component and glycerol as plasticizer. The thermogravimetry analysis was conducted to obtain the decomposition process mechanism of bioplastic and the heating valueof bioplasticwas measured  using theadiabatic bomb calorimetric.  Data analysis was conducted using  a fitting model approach with an acikalin method to determine the activation energy. The result of thethermogravimetricanalysis showed thatbioplasticisgraduallydecomposedto the moisture, volatilematter, fixed carbon, andash in four stages mechanism. Totally decomposition of bioplastic was 530°C, then all of bioplastic was become the ash. The activation energy in the early and primary thermal decomposition stages are 1.27 kJ/moland 22.62 kJ/mol, respectively and heating valueof bioplastic is 15.16 MJ/kg.

  7. Characteristics of cassava starch fermentation wastewater based on structural degradation of starch granules

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    Juliane Mascarenhas Pereira

    2016-01-01

    Full Text Available ABSTRACT: Sour cassava starch is a naturally modified starch produced by fermentation and sun drying, achieving the property of expansion upon baking. Sour cassava starch' bakery products can be prepared without the addition of yeast and it is gluten free. The fermentation process associated with this product has been well studied, but the wastewater, with high acidity and richness in other organic compounds derived from starch degradation, requires further investigation. In this study, the structure of solids present in this residue was studied, seeking to future applications for new materials. The solids of the wastewater were spray dried with maltodextrin (MD with dextrose equivalent (DE of 5 and 15 and the structure of the powder was evaluated by scanning electron microscopy. A regular structure with a network arrangement was observed for the dried material with MD of 5 DE, in contrast to the original and fermented starches structure, which suggests a regular organization of this new material, to be studied in future applications.

  8. Iron oxide/cassava starch-supported Ziegler-Natta catalysts for in situ ethylene polymerization.

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    Chancharoenrith, Sittikorn; Kamonsatikul, Choavarit; Namkajorn, Montree; Kiatisevi, Supavadee; Somsook, Ekasith

    2015-03-06

    Iron oxide nanoparticles were used as supporters for in situ polymerization to produce polymer nanocomposites with well-dispersed fillers in polymer matrix. Iron oxide could be sustained as colloidal solutions by cassava starch to produce a good dispersion of iron oxide in the matrix. New supports based on iron oxide/cassava starch or cassava starch for Ziegler-Natta catalysts were utilized as heterogeneous supporters for partially hydrolyzed triethylaluminum. Then, TiCl4 was immobilized on the supports as catalysts for polymerization of ethylene. High-density polyethylene (HDPE) composites were obtained by the synthesized catalysts. A good dispersion of iron oxide/cassava starch particles was observed in the synthesized polymer matrix promoting to good mechanical properties of HDPE. Copyright © 2014 Elsevier Ltd. All rights reserved.

  9. 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

  10. 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.

  11. Evaluation of tensile properties and water absortion of cassava starch film

    Science.gov (United States)

    Walster, R. Justin; Rozyanty, A. R.; Kahar, A. W. M.; Musa, L.; Shahnaz, S. B. S.

    2017-09-01

    Casava Starch film was prepared by casting method with different percentage of glycerol (0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%) as plasticizer. The effect of glycerol content in starch film on mechanical and water absorption properties was studied. Results shows that the increase of glycerol content in cassava starch film had decrease the tensile strength, tensile modulus and increase the elongation of break properties. The result of water absorbency tended to increase for starch film with higher percentage of glycerol content. The incorporation of glycerol in cassava starch film had increase the water absorption ability due to increase of hydroxyl content contributed by glycerol.

  12. Morphological and mechanical properties of thermoplastic starch (TPS) and its blend with poly(lactic acid)(PLA) using cassava bagasse and starch

    International Nuclear Information System (INIS)

    Teixeira, Eliangela de M.; Correa, Ana C.; Campos, Adriana de; Marconcini, Jose M.; Mattoso, Luiz H.C.; Curvelo, Antonio A.S.

    2011-01-01

    This study aims the use of an agro waste coming from the industrialization of cassava starch, known as cassava bagasse (BG). This material contains residual starch and cellulose fibers which can be used to obtain thermoplastic starch (TPS) and /or blends reinforced with fibers. In this context, it was prepared a thermoplastic starch with BG (TPSBG) and evaluated the incorporation of 20wt% of it into the biodegradable polymer poly (lactic acid) (PLA), resulting in a blend PLA/TPSBG20. The materials were investigated through morphology (scanning electron microscopy with field emission gun (FEG), x-ray diffraction (XRD), and mechanical behavior (tensile test). Their properties were compared to the blend PLA/TPSI20 in which TPSI is obtained from commercial cassava starch. The results showed that the use of bagasse generates homogenous materials with higher mechanical strength if compared to TPS obtained from commercial cassava starch. The fiber in this residue acted as reinforcement for TPS and PLA/TPS systems. (author)

  13. Statistical analysis of the factors that influenced the mechanical properties improvement of cassava starch films

    Science.gov (United States)

    Monteiro, Mayra; Oliveira, Victor; Santos, Francisco; Barros Neto, Eduardo; Silva, Karyn; Silva, Rayane; Henrique, João; Chibério, Abimaelle

    2017-08-01

    In order to obtain cassava starch films with improved mechanical properties in relation to the synthetic polymer in the packaging production, a complete factorial design 23 was carried out in order to investigate which factor significantly influences the tensile strength of the biofilm. The factors to be investigated were cassava starch, glycerol and modified clay contents. Modified bentonite clay was used as a filling material of the biofilm. Glycerol was the plasticizer used to thermoplastify cassava starch. The factorial analysis suggested a regression model capable of predicting the optimal mechanical property of the cassava starch film from the maximization of the tensile strength. The reliability of the regression model was tested by the correlation established with the experimental data through the following statistical analyse: Pareto graph. The modified clay was the factor of greater statistical significance on the observed response variable, being the factor that contributed most to the improvement of the mechanical property of the starch film. The factorial experiments showed that the interaction of glycerol with both modified clay and cassava starch was significant for the reduction of biofilm ductility. Modified clay and cassava starch contributed to the maximization of biofilm ductility, while glycerol contributed to the minimization.

  14. DEVELOPMENT OF ADHESIVE TO THE BASIS OF CORN AND CASSAVA STARCH

    Directory of Open Access Journals (Sweden)

    Rosane Furtado Fabrício

    2014-05-01

    Full Text Available Corn and native cassava starch were modified by oxidation and acid hydrolysis, aiming to develop paper and paperboard stickers. The oxidation was made with Sodium hypochlorite (NaOCl in two distinct concentrations of active chloride which is present on oxidizing agent solution. The synthesis resulting products were used to make stickers and they were compared to corn and cassava starch based stickers without any modification, as well as commercial stickers based on polyvinyl acetate (PVA. Two different methodologies were tested using acid hydrolysis to modify corn and cassava starch, both using phosphoric acid (H3PO4 in order to obtain dextrin and subsequently use it in the production of stickers and also comparing them to petrochemical-based commercial stickers. Considering the different starch modifications methods (oxidation and acid hydrolysis, stickers based on renewable raw material were obtained, which combine biodegradability, low costs and availability.

  15. Coordination of cassava starch to metal ions and thermolysis of ...

    African Journals Online (AJOL)

    Cassava starch formed Werner-type complexes with ions of metals from the transition groups. This was proven by conductivity and electron paramagnetic resonance measurements. The coordination of starch to central metal ions influenced the thermal decomposition of starch. As a rule complexes started to decompose at ...

  16. Structure and function of α-glucan debranching enzymes

    DEFF Research Database (Denmark)

    Møller, Marie Sofie; Henriksen, Anette; Svensson, Birte

    2016-01-01

    α-Glucan debranching enzymes hydrolyse α-1,6-linkages in starch/glycogen, thereby, playing a central role in energy metabolism in all living organisms. They belong to glycoside hydrolase families GH13 and GH57 and several of these enzymes are industrially important. Nine GH13 subfamilies include α......-glucan debranching enzymes; isoamylase and glycogen debranching enzymes (GH13_11); pullulanase type I/limit dextrinase (GH13_12–14); pullulan hydrolase (GH13_20); bifunctional glycogen debranching enzyme (GH13_25); oligo-1 and glucan-1,6-α-glucosidases (GH13_31); pullulanase type II (GH13_39); and α-amylase domains......_39 enzymes could represent a “missing link” between the strictly α-1,6-specific debranching enzymes and the enzymes with dual specificity and α-1,4-linkage preference....

  17. Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch

    Directory of Open Access Journals (Sweden)

    Tatiana Dias Leite

    2012-09-01

    Full Text Available Starches and gums are hydrocolloids frequently used in food systems to provide proper texture, moisture, and water mobility. Starch-gum interaction in food systems can change the starch granule swelling and its gelatinization and rheological properties. In this study, the effect of the addition of xanthan gum (XG, sodium carboxymethyl cellulose (SCMC, and carrageenan (CAR at the concentrations of the 0.15, 0.25, 0.35 and 0.45% (w/v on the pasting, thermal, and rheological properties of cassava starch was studied. The swelling power (SP and the scanning electron microscopy (SEM of the starch gels were also evaluated. The results obtained showed that xanthan gum (XG had a strong interaction with the cassava starch penetrating between starch granules causing increase in pasting viscosities, SP, storage and loss (G', and G", respectively modulus and reduction in the setback of the starch; sodium carboxymethyl cellulose (SCMC greatly increased the pasting viscosities, the SP, and the storage and loss (G', and G", respectively modulus of the starch-mixtures, mainly due to its greater capacity to hold water and not due to the interaction with cassava starch. Carrageenan (CAR did not change any of the starch properties since there was no interaction between this gum and cassava starch at the concentrations used.

  18. 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.

  19. Investigation on modification of cassava starch using active ...

    African Journals Online (AJOL)

    Effects of ginger grates at concentrations of l, 5 and 20 g per 150 g of cassava starch suspension in 200 ml of water at room temperature were investigated in order to evaluate the potentials of active components of the ginger in modifying pasting and some physicochemical properties of the starch. Pasting properties of the ...

  20. Development of waxy cassava with different Biological and physico-chemical characteristics of starches for industrial applications.

    Science.gov (United States)

    Zhao, Shan-Shan; Dufour, Dominique; Sánchez, Teresa; Ceballos, Hernan; Zhang, Peng

    2011-08-01

    The quality of cassava starch, an important trait in cassava breeding programs, determines its applications in various industries. For example, development of waxy (having a low level of amylose) cassava is in demand. Amylose is synthesized by granule-bound starch synthase I (GBSSI) in plants, and therefore, down-regulation of GBSSI expression in cassava might lead to reduced amylose content. We produced 63 transgenic cassava plant lines that express hair-pin dsRNAs homologous to the cassava GBSSI conserved region under the control of the vascular-specific promoter p54/1.0 from cassava (p54/1.0::GBSSI-RNAi) or cauliflower mosaic virus (CaMV) 35S (35S::GBSSI-RNAi). After the screening storage roots and starch granules from field-grown plants with iodine staining, the waxy phenotype was discovered: p54/1.0::GBSSI-RNAi line A8 and 35S::GBSSI-RNAi lines B9, B10, and B23. Sodium dodecyl sulfate-polyacrylamide gel electrophoresis showed that there was no detectable GBSSI protein in the starch granules of plants with the waxy phenotype. Further, the amylose content of transgenic starches was significantly reduced (industrial utilization. Copyright © 2011 Wiley Periodicals, Inc.

  1. 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..

  2. EFFECT OF TEMPERATURE AND pH OF MODIFICATION PROCESS ON THE PHYSICAL-MECHANICAL PROPERTIES OF MODIFIED CASSAVA STARCH

    Directory of Open Access Journals (Sweden)

    Yudi Wicaksono

    2016-11-01

    Full Text Available The use of cassava starch for excipient in the manufacturing of the tablet has some problems, especially on physical-mechanical properties. The purpose of this study was to determine the effect of the differentness of temperature and pH in the process of modification on the physical-mechanical properties of modified cassava starch. Modifications were performed by suspending cassava starch into a solution of 3 % (w/v PVP K30. The effect of the difference of temperature was observed at temperatures of 25; 45 and 65 0C, while the effect of the difference of pH was observed at pH of 4.0; 7.0 and 12.0. The results showed that the temperature and pH did not affect the physical-mechanical properties of the modified cassava starch. Modification of cassava starch at pH and temperature of 7.0 and 45 0C was produced modified cassava starch with the most excellent solubility, while the best swelling power were formed by the modification process at pH and temperature of 7.0 and 25 0C. Overall, the most excellent compression properties of modified cassava starch resulted from the modification process at pH 12.

  3. Effects of Radiation on Mechanical Properties of Poly (butylene succinate) and Cassava Starch Blends

    International Nuclear Information System (INIS)

    Hemvichian, K.; Dechasasawat, K.; Kangsumrith, W.; Suwanmala, P.

    2014-01-01

    This research compared the effects of gamma and electron beam irradiation at different doses on the mechanical properties of polymer blends between poly(butylene succinate) (PBS) and cassava starch. Two types of starch were used to prepare thermoplastic starch (TPS), native cassava starch and hydrophobic starch. PBS/TPS blends were compounded at five different weight ratios using a twin-screw extruder. Mechanical properties and degradation were evaluated in comparison to unirradiated samples. Results indicated that the incorpora- tion of TPS prepared from native cassava starch decreased the mechanical properties of PBS/TPS blends, whereas the addition of TPS prepared from hydrophobic starch improved the mechanical properties of the blends. In addition, the maximum mechanical properties of PBS/TPS blends were achieved when samples were exposed to irradiation at 120 kGy. Using soil burial evaluation, the degradation rate of blends was found to increase with the addition of TPS. Therefore we have demonstrated in this study that the type of TPS and irradiation treatment can significantly alter the mechanical properties and degradation of PBS/TPS blends.

  4. Evaluation of Starch Biodegradable Plastics Derived from Cassava ...

    African Journals Online (AJOL)

    BSN

    2 Molecular Bio/Sciences Limited, 124 MCC Road, Calabar, Nigeria. Abstract ... cassava starch is a pure, natural biopolymer that is suitable for .... matter of fact, Ohtaki and Nakasaki (2000) reported that ... Chemistry and. Industry 31: 7 - 9.

  5. Combination process method of lactic acid hydrolysis and hydrogen peroxide oxidation for cassava starch modification

    Science.gov (United States)

    Sumardiono, Siswo; Pudjihastuti, Isti; Budiyono, Hartanto, Hansen; Sophiana, Intan Clarissa

    2017-05-01

    Indonesia is one of the world's largest wheat importer, some research are conducted to find other carbohydrate sources which can replace wheat. Cassava is very easy to find and grown in tropical climates especially Indonesia. The research is focused on cassava starch modification as a substitute for wheat flour in order to reduce consumption of wheat flour. The aim of this research is to assess the effect of temperature, pH, and the concentration of H2O2 in modifying cassava starch which. The combination methods are lactic acid hydroxylation and hydrogen peroxide oxidation to improve baking expansion. The carboxyl group, carbonyl group, swelling power, starch solubility, and baking expansion of starch are analized and calculated. Results showed that the modified cassava starch can substitute wheat flour with optimum conditions process at a concentration of H2O2 is 1.5% w/w, oxidation temperature is 50°C, and pH is 3 by the value of swelling power is 6.82%, solubility is 0.02%, and baking expansion is 7.2 cm3/gram.

  6. Effect of Gamma Irradiation on the Physicochemical and Functional Properties of Cassava Starch

    International Nuclear Information System (INIS)

    Asare, I.K.

    2011-10-01

    Cassava (Manihot esculanta Crantz) is popularly consumed as a staple food crop in many tropical countries in Africa, South America and Asia. In Africa the crop has been recognized as more than a subsistence crop. The crop is very important and commercially serves as a raw material for industries with significant effect on the economy of a country. Cassava roots contain high starch content and approximately half of the total roots produced is used for the production of starch for industrial purposes. Limitation to utilization of cassava roots by processors is due to its high perishability and bulkness, while native starches are structurally too weak and funtionally restricted for a wide variety of industrial applications. The objective of the project was to determine the effect of gamma irradiation as a modifying agent on native starch from three cassava varieties namely Ankra, Bosome nsia and TME419. Gamma radiation doses applied ranged between 0 - 20kGy and changes in physicochemical, functional and pasting indices of the starch were measured. Physicochemical indices measured were moisture content, amylose content, carbohydrate content, pH, ash content, fat content, protein content and L*a*b* values. Functional indices mesured were water absorption capacity, solubility index, bulk density, swelling power, fat absorption capacity, emulsion capacity, emulsion stability and least gelation concentration. Pasting indices measured were gelatinzation temperature, peak viscosity, viscosity at 92 degrees C and 50 degrees C, breakdown viscosity and setback viscosity. The pH, amylose content, carbohydrate content and ash content of native starch from Ankra, Bosome nsia and TME 419 were respectively 8.06, 7.80 and 7.18, 17.62%, 19.46% and 23.54%, 56.11%, 52.43% and 35.70%, 0.11%, 0.19% and 0.12%. The water absortion capacity and least gelation concentration of native starch from Ankra, Bosome nsia and TME 419 were 12.3%, 13.0% and 10.0%, respectively, least gelation

  7. Effects of citric acid esterification on digestibility, structural and physicochemical properties of cassava starch.

    Science.gov (United States)

    Mei, Ji-Qiang; Zhou, Da-Nian; Jin, Zheng-Yu; Xu, Xue-Ming; Chen, Han-Qing

    2015-11-15

    In this study, citric acid was used to react with cassava starch in order to compare the digestibility, structural and physicochemical properties of citrate starch samples. The results indicated that citric acid esterification treatment significantly increased the content of resistant starch (RS) in starch samples. The swelling power and solubility of citrate starch samples were lower than those of native starch. Compared with native starch, a new peak at 1724 cm(-1) was appeared in all citrate starch samples, and crystalline peaks of all starch citrates became much smaller or even disappeared. Differential scanning calorimetry results indicated that the endothermic peak of citrate starches gradually shrank or even disappeared. Moreover, the citrate starch gels exhibited better freeze-thaw stability. These results suggested that citric acid esterification induced structural changes in cassava starch significantly affected its digestibility and it could be a potential method for the preparation of RS with thermal stability. Copyright © 2015 Elsevier Ltd. All rights reserved.

  8. Post-harvest conservation of organic strawberries coated with cassava starch and chitosan

    Directory of Open Access Journals (Sweden)

    Raquel P Campos

    2011-10-01

    Full Text Available The strawberry is as non-climacteric fruit, but has a high post-harvest respiration rate, which leads to a rapid deterioration at room temperature. This study aimed to evaluate the application of biodegradable coating on postharvest conservation of organic strawberries, cv. Camarosa, packed in plastic hinged boxes and stored at 10ºC. The treatments consisted of: a control; b 2% cassava starch; c 1% chitosan; and d 2% cassava starch + 1% chitosan. Physical and chemical characteristics of fruits were evaluated at 3, 6 and 9 days of storage, and microbiological and sensory analyses were carried out at the end of the storage period. The treatments influenced positively the post-harvest quality of organic strawberries. The coating cassava starch + chitosan provided the best results, with less than 6% of loss in fruit mass, lower counts of yeast and psychrophilic microorganisms and the best appearance according to the sensory analysis.

  9. Preparation and physico-chemical properties of hydrogels from carboxymethyl cassava starch crosslinked with citric acid

    Science.gov (United States)

    Boonkham, Sasikan; Sangseethong, Kunruedee; Chatakanon, Pathama; Niamnuy, Chalida; Nakasaki, Kiyohiko; Sriroth, Klanarong

    2014-06-01

    Recently, environmentally friendly hydrogels prepared from renewable bio-based resources have drawn significant attention from both industrial and academic sectors. In this study, chemically crosslinked hydrogels have been developed from cassava starch which is a bio-based polymer using a non-toxic citric acid as a crosslinking agent. Cassava starch was first modified by carboxymethylation to improve its water absorbency property. The carboxymethyl cassava starch (CMCS) obtained was then crosslinked with citric acid at different concentrations and reaction times. The gel fraction of hydrogels increased progressively with increasing citric acid concentration. Free swelling capacity of hydrogels in de-ionized water, saline solution and buffers at various pHs as well as absorption under load were investigated. The results revealed that swelling behavior and mechanical characteristic of hydrogels depended on the citric acid concentration used in reaction. Increasing citric acid concentration resulted in hydrogels with stronger network but lower swelling and absorption capacity. The cassava starch hydrogels developed were sensitive to ionic strength and pH of surrounding medium, showing much reduced swelling capacity in saline salt solution and acidic buffers.

  10. 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)

  11. 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)

  12. Evaluation of the Disintegrant Properties of Native Starches of Five New Cassava Varieties in Paracetamol Tablet Formulations

    Directory of Open Access Journals (Sweden)

    Frank Kumah Adjei

    2017-01-01

    Full Text Available The disintegrant potential of native starches of five new cassava (Manihot esculenta Crantz. varieties developed by the Crops Research Institute of Ghana (CRIG was studied in paracetamol tablet formulations. The yield of the starches ranged from 8.0 to 26.7%. The starches were basic (pH: 8.1–9.9, with satisfactory moisture content (≤15%, swelling capacity (≥20%, ash values (0.05 to those containing maize starch BP. The disintegration times of the tablets decreased with increase in concentration of the cassava starches. The tablets passed the disintegration test (DT ≤ 15 min and exhibited faster disintegration times (p>0.05 than those containing maize starch BP. The disintegration efficiency ratio (DER and the disintegration parameter DERc of the tablets showed that cassava starches V20, V40, and V50 had better disintegrant activity than maize starch BP. The tablets passed the dissolution test for immediate release tablets (≥70% release in 45 min with dissolution rates similar to those containing maize starch BP.

  13. Effect of cassava starch substituion on the functional and sensory ...

    African Journals Online (AJOL)

    The starch cake was rinsed four times, dried in the oven at 40oC for 24 hrs, milled and sieved. The cassava starch was used to substitute 10, 20, 30, 40 and 50% of trifoliate yam flour. The control white yam (Dioscorea rotundata) tubers were peeled, washed and diced. The diced yam tubers were parboiled at temperature of ...

  14. Utilization of Cassava Starch in Copolymerisation of Superabsorbent Polymer Composite (SAPC

    Directory of Open Access Journals (Sweden)

    Akhmad Zainal Abidin

    2014-09-01

    Full Text Available Cassava starch was used as the main chain in the copolymerization of a superabsorbent polymer composite (SAPC based on acrylic acid and bentonite. The SAPC was synthesized through graft polymerization using nano-sized bentonite as reinforcement. The variables in this experiment were: bentonite concentration, acrylic acid to starch weight ratio, concentration of initiator, and cross linker. The product was characterized using FTIR, SEM and TGA-DSC. The results show that the polymerization reactions involved processes of incorporating starch chains as polymer backbone and grafting acrylic acid monomers onto it. The use of cassava starch in the polymerisation produced a very short reaction time (10-15 minutes, which led to SAPC production with higher efficiency and lower cost. Bentonite interacts with monomers via hydrogen and weak bonding, thus improving the thermal properties of the product. The maximum absorbance capacity obtained was at an acrylic acid to starch weight ratio of 5 and a concentration of initiator, cross linker and bentonite of 0.5, 0.05 and 2 weight percent, respectively. The product is suitable for agricultural and medical applications as well as common superabsorbent polymer applications.

  15. Mechanical properties of bioplastics cassava starch film with Zinc Oxide nanofiller as reinforcement

    Science.gov (United States)

    Harunsyah; Yunus, M.; Fauzan, Reza

    2017-06-01

    This study focuses on investigating the influence of zinc oxide nanofiller on the mechanical properties of bioplastic cassava starch films. Bioplastic cassava starch film-based zinc oxide reinforced composite biopolymeric films were prepared by casting technique. The content of zinc oxide in the bioplastic films was varied from 0.2%, 0.4%, 0.6%, 0.8% and 1.0% (w/w) by weight of starch. Surface morphologies of the composites bioplastic films were examined by scanning electron microscope (SEM).The result showed that the Tensile strength (TS) was improved significantly with the additional of zinc oxide but the elongation at break (EB %) of the composites was decreased. The maximum tensile strength obtained was 22.30 kgf / mm on the additional of zinc oxide by 0.6% and plastilizer by 25%. Based on data of FTIR, the produced film plastic did not change the group function and it can be concluded that theinteraction in film plastic produced was only a physical interaction. Biodegradable plastic film based on cassava starch-zinc oxide and plasticizer glycerol showed that interesting mechanical properties being transparent, clear, homogeneous, flexible, and easily handled.

  16. 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.

  17. Cassava starch edible coating incorporated with propolis on bioactive compounds in strawberries

    Directory of Open Access Journals (Sweden)

    Ariela Betsy Thomas

    2016-02-01

    Full Text Available ABSTRACT Strawberry is a fruit appreciated throughout the world due to its attractive quality attributes and stands out due to its high phenolic compound content, which positively contribute to biological properties of nutritional interest. The objective of this study was to evaluate the effect of cassava starch coatings incorporated with propolis combinations on the phytochemical content and the maintenance and increase of the strawberry antioxidant activity. The treatments were 3% cassava starch (CS, 3% cassava starch + 33% ethanolic propolis extract (CS + P33%, 3% cassava starch + 66% ethanolic propolis extract (CS + P66% and control (C. The fruits were stored at 4 °C ± 0.5 ºC and 90%RH for 16 days, making up a completely randomized design with 4 treatments and 5 time evaluations. Vitamin C, phenolic compound, anthocyanin, and antioxidant activity levels were evaluated through two methods. The coating with 66% of propolis promoted higher Vitamin C content than fruits submitted to the other treatments at 8 and 12 days of storage. For antioxidant activity, fruits treated with CS maintained a higher FRS percentage (free radical scavenging at all time evaluations. Control fruits presented higher anthocyanin content at the last evaluation time when the highest antioxidant capacity, by the ABTS method (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid, was observed in fruits with CS and CS + P66% treatments. There was an increase tendency of the phenolic content during storage in all evaluated fruits. The propolis concentrations used, however, were not sufficient to increase or maintain the antioxidant capacity and phenolic contents of strawberries.

  18. Effect of modification with 1,4-α-glucan branching enzyme on the rheological properties of cassava starch.

    Science.gov (United States)

    Li, Yadi; Li, Caiming; Gu, Zhengbiao; Hong, Yan; Cheng, Li; Li, Zhaofeng

    2017-10-01

    Steady and dynamic shear measurements were used to investigate the rheological properties of cassava starches modified using the 1,4-α-glucan branching enzyme (GBE) from Geobacillus thermoglucosidans STB02. GBE treatment lowered the hysteresis loop areas, the activation energy (E a ) values and the parameters in rheological models of cassava starch pastes. Moreover, GBE treatment increased its storage (G') and loss (G″) moduli, and decreased their tan δ (ratio of G″/G') values and frequency-dependencies. Scanning electron microscopic studies showed the selective and particular attack of GBE on starch granules, and X-ray diffraction analyses showed that GBE treatment produces significant structural changes in amylose and amylopectin. These changes demonstrate that GBE modification produces cassava starch with a more structured network and improved stability towards mechanical processing. Differential scanning calorimetric analysis and temperature sweeps indicated greater resistance to granule rupture, higher gel rigidity, and a large decrease in the rate of initial conformational ordering with increasing GBE treatment time. Pronounced changes in rheological parameters revealed that GBE modification enhances the stability of cassava starch and its applicability in the food processing industry. Copyright © 2017 Elsevier B.V. All rights reserved.

  19. 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.

  20. Effectiveness of incorporating citric acid in cassava starch edible coatings to preserve quality of Martha tomatoes

    Science.gov (United States)

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

    2018-01-01

    Tomato as an agricultural product is extremely perishable. Coatings of tomatoes with edible starch extend quality and storage life of the fruits. Incorporation of citric acid as antimicrobial agent in the edible starch coatings is expected to preserve the quality of tomatoes during storage. The aim of this study was to verify the effectiveness of citric acid incorporated in cassava starch coating to preserve quality of tomatoes. The edible coatings formula consisted of cassava starch solutions (1; 2; 3%), citric acid (0.5; 1.0%) and glycerol (10%). Tomatoes were dipped to the coating solution for 10 seconds, then air-dried and stored at room temperature during 18 days. All the treatments were carried out in triplicates. Experimental data were analyzed using One Way ANOVA. The results showed that coating treatments did not affect the weight loss, moisture content, color characteristic, carotene and vitamin C content on Martha tomatoes. The low concentration of starch coating on Martha tomatoes are indicated to be the reason why there was no significant difference between coated and coated tomatoes for some parameters. However, incorporating citric acid in cassava starch-based coatings could prevent tomato fruits from firmness reduction and spoilage during storage.

  1. SACCHARIFICATION OF NATIVE CASSAVA STARCH AT HIGH DRY SOLIDS IN AN ENZYMATIC MEMBRANE REACTOR

    Directory of Open Access Journals (Sweden)

    I Nyoman Widiasa

    2012-02-01

    Full Text Available This study is aimed to develop a novel process scheme for hydrolysis of native cassava starch at high dry solids using an enzymatic membrane reactor (EMR. Firstly, liquefied cassava starch having solids content up to 50% by weight was prepared by three stage liquefactions in a conventional equipment using a commercially available heat stable a-amylase (Termamyl 120L. The liquefied cassava starch was further saccharified in an EMR using glucoamylase (AMG E. By using the developed process scheme, a highly clear hydrolysate with dextrose equivalent (DE approximately 97 could be produced, provided the increase of solution viscosity during the liquefaction was precisely controlled. The excessive space time could result in reduction in conversion degree of starch. Moreover, a residence time distribution study confirmed that the EMR could be modelled as a simple continuous stirred tank reactor (CSTR. Using Lineweaver-Burk analysis, the apparent Michaelis-Menten constant (Km and glucose production rate constant (k2 were 552 (g/l and 4.04 (min-1, respectively. Application of simple CSTR model with those kinetic parameters was quietly appropriate to predict the reactor’s performance at low space time.

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

    Directory of Open Access Journals (Sweden)

    Luiz Gustavo Lacerda

    2009-11-01

    Full Text Available Starch nutritional fractions as well as thermal properties and other analysis are essential for food and industrial application. Cassava bagasse is an important agro-industrial residue and its starch content was evaluated using two alternative methods. Thermal characterization and microscopy analyses helped to understand how hydrolysis digests starchy fraction of cassava bagasse. The melting point of cassava starch occurred at 169.2ºC. Regarding TG analyses, after moisture content, there were observed two main mass losses for all samples. Results suggest hydrolysis carried out using enzyme is less effective in order to convert total starch content in cassava bagasse. However, using sulfuric acid, fibers are affected by analyses conditions.As frações nutricionais bem como as propriedades térmicas e outras análises são essenciais para a indústria de alimentos e suas aplicações O bagaço de mandioca é um importante resíduo agroindustrial e seu teor de amido foi avaliado por dois métodos alternativos. A caracterização por análise térmica e microscopia ajudou na compreensão de como a hidrólise digere a fração amilácea do bagaço de mandioca, O ponto de fusão foi de 170ºC, a análise termogravimétrica (TG mostrou após a perda de umidade do material, duas principais perdas de massa em todas as amostras analisadas. Os resultados sugerem que a hidrólise enzimática é menos eficiente na conversão total de amido no bagaço de mandioca. No entanto, o uso de ácido sulfúrico degradou até mesmo a parcela fibrosa do material, afetando as condições de análise.

  3. 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.

  4. Effect of waxy rice flour and cassava starch on freeze-thaw stability of rice starch gels.

    Science.gov (United States)

    Charoenrein, Sanguansri; Preechathammawong, Nutsuda

    2012-10-01

    Repeatedly frozen and thawed rice starch gel affects quality. This study investigated how incorporating waxy rice flour (WF) and cassava starch (CS) in rice starch gel affects factors used to measure quality. When rice starch gels containing 0-2% WF and CS were subjected to 5 freeze-thaw cycles, both WF and CS reduced the syneresis in first few cycles. However CS was more effective in reducing syneresis than WF. The different composite arrangement of rice starch with WF or CS caused different mechanisms associated with the rice starch gel retardation of retrogradation, reduced the spongy structure and lowered syneresis. Both swollen granules of rice starch and CS caused an increase in the hardness of the unfrozen and freeze-thawed starch gel while highly swollen WF granules caused softer gels. These results suggested that WF and CS were effective in preserving quality in frozen rice starch based products. Copyright © 2012 Elsevier Ltd. All rights reserved.

  5. Synthesis and property characterization of cassava starch grafted poly(acrylamide-co-(maleic acid)) superabsorbent via γ-irradiation

    International Nuclear Information System (INIS)

    Kiatkamjornwong, Suda; Mongkolsawat, Kanlaya; Sonsuk, Manit

    2004-01-01

    Graft copolymerizations of acrylamide and maleic acid onto cassava starch by a simultaneous irradiation technique using γ-rays as a initiator were carried out. Various important parameters of total dose, dose rate, monomer-to-cassava starch ratio and maleic acid content were studied. Addition of 2% ww -1 diprotic acid of maleic acid into the reaction mixture yields a saponified starch graft copolymer with a water absorption in distilled water as high as 2256g g -1 of its dried weight. The water absorption of these saponified graft copolymers insaline and buffer solutions was also measured. The water absorption depends largely on the cationic type and concentration of these solutions in terms of ionic strength. This research explains a charge transfer mechanism for graft copolymerization of maleic acid and acrylamide onto cassava starch, and describes the influential parameters that affect grafting efficiency and water absorption. (author)

  6. Edible Film from the Pectin of Papaya Skin (The Study of Cassava Starch and Glycerol Addition)

    Science.gov (United States)

    Rosida; Sudaryati; Yahya, A. M.

    2018-01-01

    The production of edible cooking made from the pectin of papaya skin with cassava starch and glycerol adition had been studied. The usage of pectin of papaya skin was one way to use papaya skin waste in order to raise its economic value. The aim of this study was to study the effect of cassava starch and glycerol concentration on the product qualities and to determine the the best treatment in making a good quality adible film and acceptable by the consumer. This research used completely randomized design in factorial patern with two factors. The first factor was cassava starch concentration (25%, 35% and 45%) and the second factor was glycerol concentration (20 %, 15% and 10). The data were analyzed by Analysis of Variance (Anova) and Duncan’s Multiple Range Test to detect the difference between the treatment. The best treatment was 25% cassava starch addition and 10% glycerol concentration which produced edible film which had moisture content of 21.16%, thickness of 0.023 mm, tensile strength of 1.900 N, elasticity of 14.223%, and vapor transmission rate of 116.963 g/m2/24 hours. So the production of edible film from papaya skin pectin was potential to be developed.

  7. Effect of modified cassava starch on the rheological and quality properties of a dairy beverage prepared with sweet whey

    Directory of Open Access Journals (Sweden)

    Paola Catalina IMBACHÍ-NARVÁEZ

    2018-03-01

    Full Text Available Abstract The effect of sweet whey and octenyl succinic anhydride (OSA-modified cassava starch on the quality and rheological properties of fermented dairy beverages was evaluated. Sweet whey (45-65% and OSA-modified cassava starch (0.8-1.2% were added to determine an optimal fermented dairy beverage with the highest viscosity and the lowest syneresis possible. The optimal fermented dairy beverage corresponded to the addition of 40.9% sweet whey and 1.13% OSA-modified cassava starch with respect to the milk and sweet whey mixture. Moreover, the rheological and quality properties of the optimal fermented dairy beverage were compared to a commercial beverage (control during 22 days of storage. No significant differences were found in soluble solids, acidity, pH and consistency index during the time evaluated, while the syneresis of both products showed an increase during storage. OSA-modified cassava starch can be used as a stabiliser in sweet whey fermented dairy beverages because it helps improve its quality properties.

  8. Gamma irradiation effect on mechanical and barrier properties of foamed articles based on cassava starch

    International Nuclear Information System (INIS)

    Naime, Natalia; Ponce, Patricia; Lugao, Ademar B.

    2009-01-01

    With the increasing environmental concern, replacing the traditional non-biodegradable synthetic materials for biodegradable products is the challenge for many researchers and companies. Starch is considered one of the most promising natural polymers for packaging application because of its renewability, biodegradability and low cost. However, there are some limitations in developing starch-based products due to its poor mechanical properties and high moisture sensitivity. These properties can change when subjected to any process of sterilization, especially by gamma radiation. This work aims to study the mechanical and barrier properties of cassava starch in front of gamma radiation, for cobalt-60 ( 60 C0), when subjected to doses of 3 kGy, 6 kGy, 12 kGy and 25 kGy for the development of packaging, and then it compares the results to those of conventional packaging, as the expanded polystyrene (styrofoam) and paper cards. The starch foams (packaging) were obtained by thermopressing process. After baking, the foams were conditioned for one month at 23 deg C and 60% relative humidity (RH) before mechanical and barrier testing. Polyethyleneglycol (PEG 300) was selected as plasticizer. The packaging in which the cassava starch was subjected to irradiation had higher resistance to compression and higher flexibility compared to that in which the starch had not been irradiated. The expanded polystyrene and paper card packages are less resistant to compression than the cassava starch packages. The styrofoam is more flexible than the paper cards, which in turn is more flexible than packages of starch. After irradiation, the barrier properties of the foams were improved. (author)

  9. 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

  10. Structure and properties of pregelatinized cassava starch/kaolin composites

    International Nuclear Information System (INIS)

    Kaewtatip, Kaewta; Tanrattanakul, Varaporn

    2012-01-01

    Highlights: ► Pregelatinized starch/kaolin composites were prepared using compression molding. ► The tensile strengths of the composites were higher than for thermoplastic starch. ► Degradation temperatures of the composites were higher than for thermoplastic starch. ► The retrogradation behavior of the composites was hindered by kaolin. -- Abstract: Pregelatinized cassava starch/kaolin composites were prepared using compression molding. The morphology of the fractured surfaces, retrogradation behavior, thermal decomposition temperatures and mechanical properties of the composites were investigated using scanning election microscopy (SEM), X-ray diffraction (XRD), thermal gravimetric analysis (TGA) and tensile testing, respectively. The tensile strengths and thermal degradation temperatures of the composites were higher than for thermoplastic starch (TPS). The retrogradation behavior of the composites was hindered by kaolin. The water absorption was measured after aging for 12 and 45 days at a relative humidity (RH) of 15% and 55%. It indicated that all the composites displayed lower water absorption values than TPS.

  11. Analysis of Biodegradation of Bioplastics Made of Cassava Starch

    Directory of Open Access Journals (Sweden)

    Nanang Eko Wahyuningtiyas

    2017-08-01

    Full Text Available Environmental pollution due to plastic waste taking too long to decompose has become a global problem. There have been numerous solutions proposed, one of which is the use of bioplastics. The use of cassava starch as the main ingredient in the manufacture of bioplastics shows great potential, since Indonesia has a diverse range of starch-producing plants. The aim of the present study is to analyse the effect of glycerol on microbial degradation. This experimental research investigated the use of cassava flour mixed with glycerol plasticizer at various concentrations (0, 2, 2.5, 3% in the synthesis of bioplastics. The aspects studied were biodegradability, moisture absorption (using ASTM D570, shelf life, and morphological properties (using a camera equipped with a macro lens and SEM. This study revealed that complete degradation could be achieved on the 9th day. The addition of a large concentration of glycerol would accelerate the microbial degradation process, increase moisture, and extend the shelf life of bioplastics in a dry place.

  12. Classification of cassava starch films by physicochemical properties and water vapor permeability quantification by FTIR and PLS.

    Science.gov (United States)

    Henrique, C M; Teófilo, R F; Sabino, L; Ferreira, M M C; Cereda, M P

    2007-05-01

    Cassava starches are widely used in the production of biodegradable films, but their resistance to humidity migration is very low. In this work, commercial cassava starch films were studied and classified according to their physicochemical properties. A nondestructive method for water vapor permeability determination, which combines with infrared spectroscopy and multivariate calibration, is also presented. The following commercial cassava starches were studied: pregelatinized (amidomax 3550), carboxymethylated starch (CMA) of low and high viscosities, and esterified starches. To make the films, 2 different starch concentrations were evaluated, consisting of water suspensions with 3% and 5% starch. The filmogenic solutions were dried and characterized for their thickness, grammage, water vapor permeability, water activity, tensile strength (deformation force), water solubility, and puncture strength (deformation). The minimum thicknesses were 0.5 to 0.6 mm in pregelatinized starch films. The results were treated by means of the following chemometric methods: principal component analysis (PCA) and partial least squares (PLS) regression. PCA analysis on the physicochemical properties of the films showed that the differences in concentration of the dried material (3% and 5% starch) and also in the type of starch modification were mainly related to the following properties: permeability, solubility, and thickness. IR spectra collected in the region of 4000 to 600 cm(-1) were used to build a PLS model with good predictive power for water vapor permeability determination, with mean relative errors of 10.0% for cross-validation and 7.8% for the prediction set.

  13. Volume 10 No. 7 July 2010 2837 EFFECT OF CASSAVA STARCH ...

    African Journals Online (AJOL)

    user

    2010-07-07

    Jul 7, 2010 ... This study was carried out to determine the effect of cassava (Manihot cranzt) starch substitution ... Sample TF had the least peak viscosity value of 54.13 RVU while ... Swelling index and water absorption capacity ranged from.

  14. Effects of Gamma Irradiation on Mechanical Properties of LDPE/Cassava Starch Blends

    International Nuclear Information System (INIS)

    Hemvichian, Kasinee; Suwanmala, Phiriyatorn; Kangsumrith, Wararat

    2007-08-01

    Full text: Low density polyethylene (LDPE) was blended with cassava starch. The starch content was varied from 10, 20 to 30%. The blends were compression molded to form plastic sheets. The sheets were cut into dog bone-shaped specimens. The samples were gamma irradiated in air with the total dose of 10, 20, 50 and 100 kGy. The mechanical properties of both the unirradiated and irradiated samples were characterized using a Universal Testing Machine. The results demonstrated that tensile strength of the LDPE/Starch blends increased with dose, while it simultaneously decreased with starch content

  15. Biodegradable films made from raw and acetylated cassava starch

    Directory of Open Access Journals (Sweden)

    Fábio D. S. Larotonda

    2004-07-01

    Full Text Available Studies were carried out to produce biodegradable films from cassava starch. Two alternatives were investigated. In the first, films were obtained by starch gelatinization followed by thermopressing and glycerol was used at different concentrations as a plasticizer. In the second, starch acetate films were obtained by solubilization of cassava starch acetate in organic solvents, followed by casting on a glass plate and drying at room temperature. The films obtained by gelatinization were transparent and resistant to traction. The starch acetate films were also transparent but breakable. The use of these starch acetate films in paper impregnation improved the mechanical properties of the paper.A reciclagem de produtos constituídos por polímeros sintéticos e sua substituição por materiais biodegradáveis estão sendo estudadas como alternativas para reduzir a poluição ambiental causada por estes materiais. Neste contexto, o amido está recebendo considerável atenção entre os recursos renováveis que podem ser usados para a fabricação de materiais para embalagem. O objetivo deste trabalho foi produzir filmes biodegradáveis a partir do amido da mandioca. Duas alternativas foram investigadas. Na primeira, os filmes foram obtidos pela gelatinização do amido seguida de termoprensagem, utilizando o glicerol em concentrações diferentes como o plastificante. A outra alternativa estudada foi a acetilação do amido de mandioca. Os filmes de acetato de amido foram obtidos pela solubilização do acetato em solventes orgânicos, seguido do espalhamento da solução em uma placa de vidro e secagem em temperatura ambiente. Os filmes obtidos pela gelatinização do amido mostraram-se transparentes e resistentes à tração. Os filmes de acetato de amido mostraram-se transparentes e quebradiços. No entanto, seu uso para a impregnação de papel melhorou as propriedades mecânicas deste último.

  16. Preparation and characterization of biodegradable composites based on brazilian cassava starch, corn starch and green coconut fibers

    Energy Technology Data Exchange (ETDEWEB)

    Ramirez, Maria Guadalupe Lomeli; Muniz, Graciela I. Bolzon de.; Satyanarayana, Kestur G.; Tanobe, Valcineide; Iwakiri, Setsuo, E-mail: glomeli12@hotmail.com [Universidade Federal do Parana (UFPR), Curitiba, Parana (Brazil). Centro de Ciencias Florestais e da Madeira

    2010-07-01

    Increasing search for new materials with high premium on eco-friendliness, new trend is emerging in materials development such as composites, which are well established for a wide variety of applications. With growing interest and importance of renewable bioresources has led to more stress on the use of locally available materials. This paper presents preliminary results on the preparation and characterization of composites based on Brazilian coconut fibers and starches of cassava and corn. The raw materials were characterized for their morphology, chemical composition, and thermal properties and X-ray diffraction studies. Coir fibers were also tested for their tensile properties showing increasing strength and Young's modulus with decreasing diameter, while the % elongation remaining constant. Lignin content of coir was found to be 35%. Structure and properties of composites containing 0, 5 10, 15% fibers in both the matrices and prepared by compression molding would be compared. For the 2 types of starch, there was an increase in the tensile strength by the increasing proportion of fiber. The effect of moisture in the composite stress affects the strength and percentage elongation. The water absorption was higher in the composites made from cassava starch. (author)

  17. Preparation and characterization of biodegradable composites based on brazilian cassava starch, corn starch and green coconut fibers

    International Nuclear Information System (INIS)

    Ramirez, Maria Guadalupe Lomeli; Muniz, Graciela I. Bolzon de.; Satyanarayana, Kestur G.; Tanobe, Valcineide; Iwakiri, Setsuo

    2010-01-01

    Increasing search for new materials with high premium on eco-friendliness, new trend is emerging in materials development such as composites, which are well established for a wide variety of applications. With growing interest and importance of renewable bioresources has led to more stress on the use of locally available materials. This paper presents preliminary results on the preparation and characterization of composites based on Brazilian coconut fibers and starches of cassava and corn. The raw materials were characterized for their morphology, chemical composition, and thermal properties and X-ray diffraction studies. Coir fibers were also tested for their tensile properties showing increasing strength and Young's modulus with decreasing diameter, while the % elongation remaining constant. Lignin content of coir was found to be 35%. Structure and properties of composites containing 0, 5 10, 15% fibers in both the matrices and prepared by compression molding would be compared. For the 2 types of starch, there was an increase in the tensile strength by the increasing proportion of fiber. The effect of moisture in the composite stress affects the strength and percentage elongation. The water absorption was higher in the composites made from cassava starch. (author)

  18. APPLICATION OF ANTIOXIDANTS AND EDIBLE STARCH COATING TO REDUCE BROWNING OF MINIMALLY - PROCESSED CASSAVA

    Directory of Open Access Journals (Sweden)

    DANIEL GOMES COELHO

    2017-01-01

    Full Text Available This study aimed to evaluate the quality of minimally - processed cassava treated with antioxidants and a starch - based edible coating. Cassava roots were washed, cooled, immersed in cold water, peeled and then cut. Root pieces were then immersed in a chloride solution, centrifuged, and subsequently immersed in either a starch suspension (3%, a solution containing antioxidants (3% citric acid and 3% ascorbic acid, or in both the coating and antioxidant solutions. Coated root pieces were dried at 18 ± 2°C for 1 hour, then packaged into polypropylene bags (150 g per pack and kept at 5 ± 2°C for 15 days, and assessed every 3 days. A completely randomized design was used in a 4 × 6 factorial consisting of the treatment (control, coating, antioxidant, or coating and antioxidant and the storage period (0, 3 6, 9, 12 or 15 days, with three replicates in each group. The pH, blackened area and peroxidase and polyphenol oxidase activities of the cassava was reduced in treatments containing antioxidants and the scores of visual analysis and phenolic content were higher. Therefore, treatment with antioxidants was effective for reducing browning in minimally - processed cassava, retaining the quality of cassava pieces stored for 15 days at 5 ± 2°C. The combination of antioxidants and the edible coating showed no improvement compared to treatment with antioxidants alone.

  19. Direct detection of toxigenic Bacillus cereus in dietary complement for children and cassava starch

    Directory of Open Access Journals (Sweden)

    Jnnifer A. Sánchez

    2014-05-01

    Full Text Available Bacillus cereus is a food contaminant and a known human pathogen that can cause emetic and diarrheal syndromes. In this study we evaluated the presence of toxigenic B. cereus by multiplex PCR directly in dietary complement for children and cassava starch samples collected on Medellin, Colombia. Of 75 dietary complement for children samples evaluated, 70.7% were contaminated with toxigenic B. cereus and four different toxigenic consortia were detected: I: nheA, hblC, cytK (9.8%, II: nheA, hblC (2%, III: hblC, cytK (41.2%, IV: hblC (47%. Of 75 cassava starch samples, 44% were contaminated with toxigenic B. cereus and four different toxigenic consortia were determined: I: nheA, hblC, cytK (48.5%, II: nheA, hblC, cytK, cesB (3%, III: hblC, cytK (30.3%, IV: hblC (18.2%. In general, in dietary complement for children only enterotoxigenic consortia were detected while in cassava starch the enterotoxigenic consortia predominated over the emetic. Multiplex PCR was useful to detect toxigenic B. cereus contamination allowing direct and imultaneous detection of all toxin genes in foods. This study is the first in Colombia to evaluate toxigenic B. cereus, providing information of importance for microbiological risk evaluation in dried foods.

  20. Structural and Digestion Properties of Soluble-, Slowly Digestible and Resistant Maltodextrin from Cassava Starch by Enzymatic Modification

    DEFF Research Database (Denmark)

    Sorndech, Waraporn

    The combination of branching enzyme (BE) and amylomaltase (AM) were selected to modify cassava starch. AM were used to elongate the glucan chains in order to enhance BE activity to create branching linkages. Cassava starch were gelatinized and incubated with BE or AMBE or BEAMBE or simultaneous...... AM and BE. The molecular analysis of the products including amylopectin chain length distribution, content of α-1,6 glucosidic linkages, absolute molecular weight distribution and digestibility were examined. Only BE catalysis showed 7.8% of branching linkages. The sequential AMBE-treated starch...... showed 9.9%-10.0% branching linkages, while the sequential BEAMBE-treated starch gained 10.9%-13.1% of branching linkages. Moreover, the sequential AMBE and BEAMBE-treated starch retarded the digestion rate of α-amylase and glucoamylase. Overall, sequential BEAMBE catalysis resulted in more...

  1. Properties enhancement of cassava starch based bioplastics with addition of graphene oxide

    Science.gov (United States)

    Amri, A.; Ekawati, L.; Herman, S.; Yenti, S. R.; Zultiniar; Aziz, Y.; Utami, S. P.; Bahruddin

    2018-04-01

    The properties of cassava starch based bioplastic have been successfully enhanced by additioning of graphene oxide (GO) filler. The composite was synthesized via starch intercalation method using glycerol plasticizer with variation of 5 – 15 % v/v GO filler and mixing time of 30 and 60 minutes. The effects of GO content and the mixing time to the mechanical, water uptake and biodegradation were studied. The synthesis of GO and its integration in the bioplastic composite were also elucidated. The increasing of the GO content and mixing time improved the mechanical properties of composite mainly due to of good homogeneity among the constituents in the composite as indicated by scanning electron microscopy (SEM) and Fourier Transfom Infrared (FTIR) spectroscopy. The bioplastic produced using 15% of GO and 60 minutes mixing time had the highest mechanical properties with tensile strenght of 3,92 Mpa, elongation of 13,22% and modulus young of 29,66 MPa. The water uptake and biodegradation increased as the increase of GO content and decreased as the increase of the mixing time. Graphene oxide is the promissing filler for further development of cassava starch based bioplastics.

  2. Manual of radiation processing of cassava starch hydrogel

    International Nuclear Information System (INIS)

    Sonsuk, Manit

    2007-01-01

    The radiation processing of natural cassava starch (CS) is described for the improvement of its properties. A series of hydrogels were prepared from gelatinized CS and vinylpyrrolidone by radiation-induced graft copolymerization. Hydrogels were also synthesized from radiation-induced crosslinking of carboxymethyl CS. The optimum condition for the swelling ratio and gel fraction of the obtained hydrogels is irradiation at low dose. The polymeric chelating resins containing the hydroxamic acid groups were synthesized from the polymethyl acrylate (PMA)-grafted CS via gamma radiation. (M.H.)

  3. Physicochemical properties of potato and cassava starches and their mutants in relation to their structural properties

    NARCIS (Netherlands)

    Gomand, S.V.; Lamberts, L.; Visser, R.G.F.; Delcour, J.A.

    2010-01-01

    Physicochemical properties [swelling power (SP), pasting behaviour and retrogradation] of five wild type (wt), five amylose free (amf), four high-amylose (ha) potato starches (ps) and one wt and amf cassava starch (cs) were investigated. While swelling of wtps occurred in two phases, amfps showed a

  4. Poly(Lactic Acid) Filled with Cassava Starch-g-Soybean Oil Maleate

    Science.gov (United States)

    Kiangkitiwan, Nopparut; Srikulkit, Kawee

    2013-01-01

    Poly(lactic acid), PLA, is a biodegradable polymer, but its applications are limited by its high cost and relatively poorer properties when compared to petroleum-based plastics. The addition of starch powder into PLA is one of the most promising efforts because starch is an abundant and cheap biopolymer. However, the challenge is the major problem associated with poor interfacial adhesion between the hydrophilic starch granules and the hydrophobic PLA, leading to poorer mechanical properties. In this paper, soybean oil maleate (SOMA) was synthesized by grafting soybean oil with various weight percents of maleic anhydride (MA) using dicumyl peroxide (DCP) as an initiator. Then, SOMA was employed for the surface modifying of cassava starch powder, resulting in SOMA-g-STARCH. The obtained SOMA-g-STARCH was mixed with PLA in various weight ratios using twin-screw extruder, resulting in PLA/SOMA-g-STARCH. Finally, the obtained PLA/SOMA-g-STARCH composites were prepared by a compression molding machines. The compatibility, thermal properties, morphology properties, and mechanical properties were characterized and evaluated. The results showed that the compatibility, surface appearance, and mechanical properties at 90 : 10 and 80 : 20 ratios of PLA/SOMA-g-STARCH were the best. PMID:24307883

  5. Biodegradable foam trays obtained from mixtures of non-irradiated and irradiated cassava starches

    International Nuclear Information System (INIS)

    Brant, A.J.C.; Naime, N.; Lugao, A.B.; Ponce, P.

    2015-01-01

    Biodegradable polymers, such as starch, cellulose, PHB, PLA, and derivatives thereof, are being studied to produce innovative packaging in the most diverse shapes (films, bags, trays, bottles, etc.) to attend this current market trend. The aim of this work was to produce foam trays from cassava starch for food packaging by extrusion-thermopressing process. Their formulations were based on non-irradiated and γ-irradiated starches at diverse radiation absorbed doses (kGy) in order to evaluate the influence of the irradiated starches on the physical properties of the trays. Water absorption results showed an irregular increase with the increase of the absorbed dose: 26.32% and 39.84% for the trays based on starch 0 kGy and 1:1 (w/w) mixture of starches 0 kGy and 100.0 kGy, respectively. Other physicochemical properties were evaluated from the starches utilized and the trays obtained. (author)

  6. Biodegradable foam trays obtained from mixtures of non-irradiated and irradiated cassava starches

    Energy Technology Data Exchange (ETDEWEB)

    Brant, A.J.C.; Naime, N.; Lugao, A.B.; Ponce, P., E-mail: thonybrant@gmail.com, E-mail: patiponce@gmail.com [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

    2015-07-01

    Biodegradable polymers, such as starch, cellulose, PHB, PLA, and derivatives thereof, are being studied to produce innovative packaging in the most diverse shapes (films, bags, trays, bottles, etc.) to attend this current market trend. The aim of this work was to produce foam trays from cassava starch for food packaging by extrusion-thermopressing process. Their formulations were based on non-irradiated and γ-irradiated starches at diverse radiation absorbed doses (kGy) in order to evaluate the influence of the irradiated starches on the physical properties of the trays. Water absorption results showed an irregular increase with the increase of the absorbed dose: 26.32% and 39.84% for the trays based on starch 0 kGy and 1:1 (w/w) mixture of starches 0 kGy and 100.0 kGy, respectively. Other physicochemical properties were evaluated from the starches utilized and the trays obtained. (author)

  7. Polymeric flocculant based on cassava starch grafted polydiallyldimethylammonium chloride: Flocculation behavior and mechanism

    Energy Technology Data Exchange (ETDEWEB)

    Razali, M.A.A.; Ariffin, A., E-mail: srazlan@usm.my

    2015-10-01

    Graphical abstract: - Highlights: • Flocculation performance of cassava grafted polyDADMAC was studied. • Turbidity and TSS removal increased with increasing grafting percentage. • The grafted polymer showed good removal in acidic and neutral region. • Zeta potential results pointed to the charge neutralization mechanism. • Flocs increased with increasing grafting percentage and molecular weight. - Abstract: In this work, flocculation properties of cassava starch grafted polydiallyldimethylammonium chloride (polyDADMAC) with different grafting percentages were investigated. Flocculation performance was evaluated in simulated kaolin suspension. The grafting percentages used were 1.76 %, 14.84 %, and 21.98 %. The effectiveness of the flocculation was measured based on the reduction of the turbidity and total suspended solids (TSSs), zeta potential measurements, particle size, and atomic force microscopy imaging. Grafted polymers improved the removal rate of turbidity and TSS compared with gelatinized starch, and the removal rate increased with increasing grafting percentage and dosage.

  8. Polymeric flocculant based on cassava starch grafted polydiallyldimethylammonium chloride: Flocculation behavior and mechanism

    International Nuclear Information System (INIS)

    Razali, M.A.A.; Ariffin, A.

    2015-01-01

    Graphical abstract: - Highlights: • Flocculation performance of cassava grafted polyDADMAC was studied. • Turbidity and TSS removal increased with increasing grafting percentage. • The grafted polymer showed good removal in acidic and neutral region. • Zeta potential results pointed to the charge neutralization mechanism. • Flocs increased with increasing grafting percentage and molecular weight. - Abstract: In this work, flocculation properties of cassava starch grafted polydiallyldimethylammonium chloride (polyDADMAC) with different grafting percentages were investigated. Flocculation performance was evaluated in simulated kaolin suspension. The grafting percentages used were 1.76 %, 14.84 %, and 21.98 %. The effectiveness of the flocculation was measured based on the reduction of the turbidity and total suspended solids (TSSs), zeta potential measurements, particle size, and atomic force microscopy imaging. Grafted polymers improved the removal rate of turbidity and TSS compared with gelatinized starch, and the removal rate increased with increasing grafting percentage and dosage

  9. Effect of the improved fermentation on physicochemical properties and sensorial acceptability of sour cassava starch

    Directory of Open Access Journals (Sweden)

    Maria Janete Angeloni Marcon

    2007-11-01

    Full Text Available The aim of this work was to study the effect of improved fermentation on sour cassava starch, aiming to reduce its fermentation time and to enhance its expansion capacity as well as its viscoamylographic properties and its sensorial acceptability. Results showed that the improved process of cassava starch production did not harm starch expansion, physicochemical properties or sensorial acceptability; it also produced starches with different viscoamylographic properties, which compared favourably to those of the sour cassava starch produced through current industrial methods.O Polvilho azedo é caracterizado pelas suas propriedades físicas, químicas e reológicas, as quais são diferentes do amido nativo do qual se originou. A propriedade de expansão é uma das mais importantes características do produto, sendo um parâmetro fundamental de avaliação do polvilho azedo. O resultado do perfil viscoamilográfico também é uma importante maneira de avaliação uma vez que cada amido tem um padrão viscoamilográfico definido de acordo com sua organização granular. Este trabalho determinou o efeito da fermentação melhorada pela adição de glicose, sobre o polvilho azedo, apontando para uma redução no tempo de fermentação e avaliando sua capacidade de expansão, suas propriedades viscoamilográficas e aceitabilidade sensorial. O processo de produção de polvilho azedo melhorado não prejudicou a expansão do amido, suas propriedades físico-químicas e sensoriais, mas sim resultou em amidos com diferentes propriedades viscoamilográficas melhores comparativamente ao polvilho azedo produzido pelo processo industrial atual.

  10. Good Housekeeping Implementation for Improving Efficiency in Cassava Starch Industry (Case Study : Margoyoso District, Pati Regency)

    Science.gov (United States)

    Aji, Wijayanto Setyo; Purwanto; Suherman, S.

    2018-02-01

    Cassava starch industry is one of the leading small-medium enterprises (SMEs) in Pati Regency. Cassava starch industry released waste that reduces the quantity of final product and potentially contamined the environment. This study was conducted to observe the feasibility of good housekeeping implementation to reduce waste and at the same time improve efficiency of production process. Good housekeeping opportunities are consideration by three aspect, technical, economy and environmental. Good housekeeping opportunities involved water conservation and waste reduction. These included reuse of water in washing process, improving workers awareness in drying section and packaging section. Implementation of these opportunities can reduce water consumption, reduce wastewater and solid waste generation also increased quantity of final product.

  11. 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.

  12. Isolation and characterization of the gene encoding the starch debranching enzyme limit dextrinase from germinating barley

    DEFF Research Database (Denmark)

    Kristensen, Michael; Lok, Finn; Planchot, Véronique

    1999-01-01

    with a value of 105 kDa estimated by SDS;;PAGE, The coding sequence is interrupted by 26 introns varying in length from 93 bp to 825 bp. The 27 exons vary in length from 53 bp to 197 bp. Southern blot analysis shows that the limit dextrinase gene is present as a single copy in the barley genome. Gene......The gene encoding the starch debranching enzyme limit dextrinase, LD, from barley (Hordeum vulgare), was isolated from a genomic phage library using a barley cDNA clone as probe. The gene encodes a protein of 904 amino acid residues with a calculated molecular mass of 98.6 kDa. This is in agreement...... expression is high during germination and the steady state transcription level reaches a maximum at day 5 of germination. The deduced amino acid sequence corresponds to the protein sequence of limit dextrinase purified from germinating malt, as determined by automated N-terminal sequencing of tryptic...

  13. Quality assessment of noodles made from blends of rice flour and canna starch.

    Science.gov (United States)

    Wandee, Yuree; Uttapap, Dudsadee; Puncha-arnon, Santhanee; Puttanlek, Chureerat; Rungsardthong, Vilai; Wetprasit, Nuanchawee

    2015-07-15

    Canna starch and its derivatives (retrograded, retrograded debranched, and cross-linked) were evaluated for their suitability to be used as prebiotic sources in a rice noodle product. Twenty percent of the rice flour was replaced with these tested starches, and the noodles obtained were analyzed for morphology, cooking qualities, textural properties, and capability of producing short-chain fatty acids (SCFAs). Cross-linked canna starch could increase tensile strength and elongation of rice noodles. Total dietary fiber (TDF) content of noodles made from rice flour was 3.0% and increased to 5.1% and 7.3% when rice flour was replaced with retrograded and retrograded debranched starches, respectively. Cooking qualities and textural properties of noodles containing 20% retrograded debranched starch were mostly comparable, while the capability of producing SCFAs and butyric acid was superior to the control rice noodles; the cooked noodle strips also showed fewer tendencies to stick together. Copyright © 2015 Elsevier Ltd. All rights reserved.

  14. Swelling properties of cassava starch grafted with poly (potassium acrylate-co-acrylamide) superabsorbent hydrogel prepared by ionizing radiation

    Science.gov (United States)

    Barleany, Dhena Ria; Ulfiyani, Fida; Istiqomah, Shafina; Heriyanto, Heri; Rahmayetty, Erizal

    2015-12-01

    Natural and synthetic hydrophylic polymers can be phisically or chemically cross-linked in order to produce hydrogels. Starch based hydrogels grafted with copolymers from acrylic acid or acrylamide have become very popular for water absorbent application. Superabsorbent hydrogels made from Cassava starch grafted with poly (potassium acrylate-co-acrylamide) were prepared by using of ϒ-irradiation method. Various important parameters such as irradiation doses, monomer to Cassava starch ratio and acrylamide content were investigated. The addition of 7,5 % w w-1 acrylamide into the reaction mixture generated a starch graft copolymer with a water absorption in distilled water as high as 460 g g-1 of its dried weight. The effectivity of hydrogel as superabsorbent for aqueous solutions of NaCl and urea was evaluated. The obtained hydrogel showed the maximum absorptions of 317 g g-1 and 523 g g-1 for NaCl and urea solution, respectively (relative to its own dry weight). The structure of the graft copolymer was analyzed by using Fourier Transform Infrared Spectroscopy (FTIR) and Scanning Electron Microscope (SEM).

  15. Effect of cassava starch-based edible coating incorporated with lemongrass essential oil on the quality of papaya MJ9

    Science.gov (United States)

    Praseptiangga, D.; Utami, R.; Khasanah, L. U.; Evirananda, I. P.; Kawiji

    2017-02-01

    Edible films and coatings have emerged as an alternative packaging in food applications and have received much attention due to their advantages. The incorporation of essential oils in film matrices to give antimicrobial properties had been observed recently, and could be used as promising preservation technology. In this study, cassava starch-based edible coating incorporated with lemongrass essential oil (1%) was applied by spraying and dipping methods to preserve papaya MJ9 during storage at room temperature. The quality of papaya MJ9 was analyzed based on its physicochemical and microbiological properties. The addition of lemongrass essential oil (1%) significantly inhibited the microbial growth on papaya MJ9 by reducing the value of total yeast and mold as compared to the control. This study also showed that for parameters of weight loss, total soluble solid, vitamin C, and total titratable acid, papaya MJ9 with cassava starch-based edible coating incorporated with lemongrass essential oil (1%) had the lower values than control, however, they had the higher value than control on firmness parameter. These results indicate that cassava starch-based edible coating incorporated with lemongrass essential oil (1%) can be used as an alternative preservation for papaya MJ9.

  16. Cassava starch graft copolymers an eco-friendly corrosion inhibitor for steel in H{sub 2}SO{sub 4} solution

    Energy Technology Data Exchange (ETDEWEB)

    Li, Xianghong; Deng, Shuduan [Southwest Forestry University, Kunming (China)

    2015-11-15

    Cassava starch graft copolymer (CSGC) was prepared by grafting acryl amide (AA) onto cassava starch (CS). The inhibition effect of CSGC on the corrosion of cold rolled steel (CRS) in 1.0M H{sub 2}SO{sub 4} solution was first studied by weight loss, potentiodynamic polarization curves, electrochemical impedance spectroscopy (EIS) and scanning electron microscope (SEM) methods. The results show that CSGC is a good inhibitor, and inhibition efficiency of CSGC is higher than that of CS or AA. The adsorption of CSGC on steel surface obeys Langmuir adsorption isotherm. CSGC is a mixed-type inhibitor at 20 .deg. C, while mainly a cathodic inhibitor at 50 .deg. C.

  17. Sugar-mediated semidian oscillation of gene expression in the cassava storage root regulates starch synthesis

    Energy Technology Data Exchange (ETDEWEB)

    Jansson, Christer; Baguma, Yona; Sun, Chuanxin; Boren, Mats; Olsson, Helena; Rosenqvist, Sara; Mutisya, Joel; Rubaihayo, Patrick R.; Jansson, Christer

    2008-01-15

    Starch branching enzyme (SBE) activity in the cassava storage root exhibited a diurnal fluctuation, dictated by a transcriptional oscillation of the corresponding SBE genes. The peak of SBE activity coincided with the onset of sucrose accumulation in the storage, and we conclude that the oscillatory mechanism keeps the starch synthetic apparatus in the storage root sink in tune with the flux of sucrose from the photosynthetic source. When storage roots were uncoupled from the source, SBE expression could be effectively induced by exogenous sucrose. Turanose, a sucrose isomer that cannot be metabolized by plants, mimicked the effect of sucrose, demonstrating that downstream metabolism of sucrose was not necessary for signal transmission. Also glucose and glucose-1-P induced SBE expression. Interestingly, induction by sucrose, turanose and glucose but not glucose-1-P sustained an overt semidian (12-h) oscillation in SBE expression and was sensitive to the hexokinase (HXK) inhibitor glucosamine. These results suggest a pivotal regulatory role for HXK during starch synthesis. Abscisic acid (ABA) was another potent inducer of SBE expression. Induction by ABA was similar to that of glucose-1-P in that it bypassed the semidian oscillator. Both the sugar and ABA signaling cascades were disrupted by okadaic acid, a protein phosphatase inhibitor. Based on these findings, we propose a model for sugar signaling in regulation of starch synthesis in the cassava storage root.

  18. 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.

  19. 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.

  20. 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)

  1. Effect of pH on Physicochemical Properties of Cassava Starch Modification Using Ozone

    Directory of Open Access Journals (Sweden)

    Pudjihastuti Isti

    2018-01-01

    Full Text Available Nowadays, starch modification is carried out in order to change the native properties into the better ones, such as high stability, brightness, and better texture. The objectives of this study are to investigate the effect of pH on carboxyl content, swelling power, and water solubility of starch. This research was divided into two main stages, i.e. starch modification by ozone oxidation and analysis. The physicochemical properties of modified cassava starch were investigated under various reaction pH of 7-10 and the reaction time between 0-240 minutes. Reaction condition at pH 10 provided the higher value of carboxyl content and water solubility, but the lower of swelling power. This increase in solubility indicates that the modified oxidation starch readily dissolves in water, due to its small size granules and high amylose content. The significant changes of both parameters were achieved in the first 120 minutes of ozone reaction times. The graphic pattern of water solubility was in contrast with swelling power.

  2. 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

  3. 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.

  4. 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

  5. Swelling properties of cassava starch grafted with poly (potassium acrylate-co-acrylamide) superabsorbent hydrogel prepared by ionizing radiation

    Energy Technology Data Exchange (ETDEWEB)

    Barleany, Dhena Ria, E-mail: dbarleany@yahoo.com; Ulfiyani, Fida; Istiqomah, Shafina; Rahmayetty [Department of Chemical Engineering, University of Sultan Ageng Tirtayasa, Cilegon, Banten (Indonesia); Heriyanto, Heri; Erizal [Centre for Application of Isotopes and Radiation, Jakarta (Indonesia)

    2015-12-29

    Natural and synthetic hydrophylic polymers can be phisically or chemically cross-linked in order to produce hydrogels. Starch based hydrogels grafted with copolymers from acrylic acid or acrylamide have become very popular for water absorbent application. Superabsorbent hydrogels made from Cassava starch grafted with poly (potassium acrylate-co-acrylamide) were prepared by using of ϒ-irradiation method. Various important parameters such as irradiation doses, monomer to Cassava starch ratio and acrylamide content were investigated. The addition of 7,5 % w w{sup −1} acrylamide into the reaction mixture generated a starch graft copolymer with a water absorption in distilled water as high as 460 g g{sup −1} of its dried weight. The effectivity of hydrogel as superabsorbent for aqueous solutions of NaCl and urea was evaluated. The obtained hydrogel showed the maximum absorptions of 317 g g{sup −1} and 523 g g{sup −1} for NaCl and urea solution, respectively (relative to its own dry weight). The structure of the graft copolymer was analyzed by using Fourier Transform Infrared Spectroscopy (FTIR) and Scanning Electron Microscope (SEM)

  6. Novel Bioengineered Cassava Expressing an Archaeal Starch Degradation System and a Bacterial ADP-Glucose Pyrophosphorylase for Starch Self-Digestibility and Yield Increase

    Directory of Open Access Journals (Sweden)

    Ayalew Ligaba-Osena

    2018-02-01

    Full Text Available To address national and global low-carbon fuel targets, there is great interest in alternative plant species such as cassava (Manihot esculenta, which are high-yielding, resilient, and are easily converted to fuels using the existing technology. In this study the genes encoding hyperthermophilic archaeal starch-hydrolyzing enzymes, α-amylase and amylopullulanase from Pyrococcus furiosus and glucoamylase from Sulfolobus solfataricus, together with the gene encoding a modified ADP-glucose pyrophosphorylase (glgC from Escherichia coli, were simultaneously expressed in cassava roots to enhance starch accumulation and its subsequent hydrolysis to sugar. A total of 13 multigene expressing transgenic lines were generated and characterized phenotypically and genotypically. Gene expression analysis using quantitative RT-PCR showed that the microbial genes are expressed in the transgenic roots. Multigene-expressing transgenic lines produced up to 60% more storage root yield than the non-transgenic control, likely due to glgC expression. Total protein extracted from the transgenic roots showed up to 10-fold higher starch-degrading activity in vitro than the protein extracted from the non-transgenic control. Interestingly, transgenic tubers released threefold more glucose than the non-transgenic control when incubated at 85°C for 21-h without exogenous application of thermostable enzymes, suggesting that the archaeal enzymes produced in planta maintain their activity and thermostability.

  7. 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.

  8. Preliminary study for acetylation of cassava bagasse starch and microfibrillated cellulose of bamboo

    Directory of Open Access Journals (Sweden)

    Silviana Silviana

    2018-01-01

    Full Text Available Bio composite matrixes have been developed from several biomaterials, such as starch. One of potential resources is starch isolated from cassava bagasse still consisting 30-50% of starch. Reinforcement material may be inserted into bio composite to tough and reduce the drawback of the starch-based bio composite or bio plastic. Microfibrillated cellulose of bamboo (MFC can be used as toughening filler for composite matrix. However, surface modification of material could be employed to alter its properties, such as acetylation of starch-based bio composite and microfibrillated cellulose. The acetylation was executed by using glacial acetic acid (GAA catalyzed with sodium hydroxide. This paper investigates optimum condition of acetylation for bagasse starch (BS and bamboo MFC in different weight ratio of GAA to BS or MFC (1:1, 2:1, 3:1, 1:2, 1:3, temperature range of 30°C to 70°C, and pH range of 7 to 11. Data were resulted from degree of susbtitution for each running. The optimum condition of acetylation of BS was obtained at temperature of 50°C (for BS and 30°C (for MFC, pH of 9, and 2:1 ratio. This acetylation was confirmed by fourier transform infrared spectroscopy and scanning electron microscope.

  9. Water absorption, retention and the swelling characteristics of cassava starch grafted with polyacrylic acid.

    Science.gov (United States)

    Witono, J R; Noordergraaf, I W; Heeres, H J; Janssen, L P B M

    2014-03-15

    An important application of starch grafted with copolymers from unsaturated organic acids is the use as water absorbent. Although much research has been published in recent years, the kinetics of water absorption and the swelling behavior of starch based superabsorbents are relatively unexplored. Also, water retention under mechanical strain is usually not reported. Cassava starch was used since it has considerable economic potential in Asia. The gelatinized starch was grafted with acrylic acid and Fenton's initiator and crosslinked with N,N'-methylenebisacrylamide (MBAM). Besides a good initial absorption capacity, the product could retain up to 63 g H2O/g under severe suction. The material thus combines a good absorption capacity with sufficient gel strength. The mathematical analysis of the absorption kinetics shows that at conditions of practical interest, the rate of water penetration into the gel is determined by polymer chain relaxations and not by osmotic driven diffusion. Copyright © 2013 Elsevier Ltd. All rights reserved.

  10. Functional properties of extruded nano composites based on cassava starch, polyvinyl alcohol and montmorillonite

    International Nuclear Information System (INIS)

    Debiagi, Flavia; Matsuda, Daniel K.M.; Marengo, Vitor A.; Vercelheze, Ana Elisa S.; Mali, Suzana

    2011-01-01

    The objectives of this work were to produce biodegradable trays based on cassava starch (native or modified by acid), sugarcane fibers and nano clay (sodium montmorillonite) and also to characterize the produced trays according to their density, tensile strength, X-ray diffraction and biodegradability. The trays were obtained by thermoforming into a hydraulic press coupled to a Teflon mold (18 x 23 cm) at 130 degree C/ 20 min and 100 bars of pressure. The peak related to the nano clay (2 = 7.1 o ) were not observed in XRD patterns of the trays, suggesting the formation of an exfoliated structure in the nano composite. The addition of modified starch increased tensile strength and density of the samples, and the addition of fibers and nano clays decreased the tensile strength of native and modified starch trays. The weight loss of trays was not affected by the starch type, however the addition of fibers increased the biodegradation and the addition of nano clays decreased. (author)

  11. Functional and pasting properties of cassava and sweet potato ...

    African Journals Online (AJOL)

    The functional and pasting properties of cassava starch and sweet potato starch mixtures at different ratios were investigated. Starches from four different cassava genotypes ('Adehye', AFS048, 'Bankye Botan' and OFF146) and one local sweet potato were used for the study. The swelling volume and swelling power of ...

  12. 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.

  13. Effect of temperature and relative humidity on the water vapour permeability and mechanical properties of cassava starch and soy protein concentrate based edible films.

    Science.gov (United States)

    Chinma, C E; Ariahu, C C; Alakali, J S

    2015-04-01

    The effect of temperature and relative humidity on the water vapour permeability (WVP) and mechanical properties of cassava starch and soy protein concentrate (SPC) based edible films containing 20 % glycerol level were studied. Tensile strength and elastic modulus of edible films increased with increase in temperature and decreased with increase in relative humidity, while elongation at break decreased. Water vapour permeability of the films increased (2.6-4.3 g.mm/m(2).day.kPa) with increase in temperature and relative humidity. The temperature dependence of water vapour permeation of cassava starch-soy protein concentrate films followed Arrhenius relationship. Activation energy (Ea) of water vapour permeation of cassava starch-soy protein concentrate edible films ranged from 1.9 to 5.3 kJ/mol (R (2)  ≥ 0.93) and increased with increase in SPC addition. The Ea values were lower for the bio-films than for polyvinylidene chloride, polypropylene and polyethylene which are an indication of low water vapour permeability of the developed biofilms compared to those synthetic films.

  14. Energy and exergy analyses of native cassava starch drying in a tray dryer

    International Nuclear Information System (INIS)

    Aviara, Ndubisi A.; Onuoha, Lovelyn N.; Falola, Oluwakemi E.; Igbeka, Joseph C.

    2014-01-01

    Energy and exergy analyses of native cassava starch drying in a tray dryer were carried out to assess the performance of the system in terms of energy utilization, energy utilization ratio, energy efficiency, exergy inflow and outflow, exergy loss and exegetic efficiency. The results indicated that for the starch with ash content of 0.76%, 0.85% crude protein, 0.16% crude fat, negligible amount of fiber, average granule size of 14.1 μm, pH of 5.88, amylose content of 23.45% and degree of crystallinity of 22.34%, energy utilization and energy utilization ratio increased from 1.93 to 5.51 J/s and 0.65 to 0.6 as the drying temperature increased from 40 to 60 °C. Energy efficiency increased from 16.036 to 30.645%, while exergy inflow, outflow and losses increased from 0.399 to 2.686, 0.055 to 0.555 and 0.344 to 2.131 J/s respectively in the above temperature range. Exergetic efficiency increased with increase in both drying air temperature and energy utilization and was lower than energy efficiency. Exergetic improvement potential also increased with increase in drying air temperature. Model equations that could be used to express the energy and exergy parameters as a function of drying temperature were established. - Highlights: • Energy and exergy analyses of cassava starch drying in a tray dryer were carried out. • Energy utilization increased with drying temperature. • Energy efficiency was higher than exergy efficiency. • Energy and exergy efficiencies increased with increase in temperature. • Improvement potential increased with increase in temperature

  15. The Utilization of Additional Cassava Starch (Manihot Utilisima) for Alginate Dental Impression Material

    OpenAIRE

    Ali Noerdin; Bambang Irawan; Mirna Febriani

    2003-01-01

    In Indonesia alginate which is a common impression material used in dentistry is still imported. Since the economic crisis in 1998 the alginate price becoming four times more expensive. This situation resulted in efforts to modify the commercial alginate as had been conducted by a dentist in South Sumatera province in Indonesia. He who had added cassava starch into the commercial alginate used to make partial denture impression. The aim of this research is to investigate the effect of additio...

  16. Performance evaluation of cassava starch-zinc nanocomposite film for tomatoes packaging

    Directory of Open Access Journals (Sweden)

    Adeshina Fadeyibi

    2017-05-01

    Full Text Available Biodegradable nanocomposite films are novel materials for food packaging because of their potential to extend the shelf life of food. In this research, the performance of cassava starch-zincnanocomposite film was evaluated for tomatoes packaging. The films were developed by casting the solutions of 24 g cassava starch, 0-2% (w/w zinc nanoparticles and 55% (w/w glycerol in plastic mould of 12 mm depth. The permeability of the films, due to water and oxygen, was investigated at 27°C and 65% relative humidity while the mechanical properties were determined by nanoindentation technique. The average thickness of the dried nanocomposite films was found to be 17±0.13 μm. The performances of films for tomatoes packaging was evaluated in comparison with low density polyethylene (LDPE; 10 μm at the temperature and period ranges of 10-27°C and 0-9 days, respectively. The quality and microbial attributes of the packaged tomatoes, including ascorbic acid, β-carotene and total coliform were analysed at an interval of 3 days. The results revealed that the water vapour permeability increased while the oxygen permeability decreased with the nanoparticles (P<0.05. The hardness, creep, elastic and plastic works, which determined the plasticity index of the film, decreased generally with the nanoparticles. The films containing 1 and 2% of the nanoparticles suppressed the growth of microorganisms and retained the quality of tomatoes than the LDPE at 27°C and day-9 of packaging (P<0.05. The results implied that the film could effectively be used for tomatoes packaging due to their lower oxygen permeability, hardness, elastic and plastic works.

  17. Physicochemical characterization of starches from seven improved ...

    African Journals Online (AJOL)

    SARAH

    2014-01-31

    Jan 31, 2014 ... Key words: Cassava, starch, functional properties, industrial utilization. ... in demand for starch (Davis et al., 2002). Potato, maize, wheat and cassava are the major ... ambient temperature and stored at 4 °C for 4 weeks.

  18. Physicochemical Characteristics of Artificial Rice from Composite Flour: Modified Cassava Starch, Canavalia ensiformis and Dioscorea esculenta

    Science.gov (United States)

    Sumardiono, Siswo; Pudjihastuti, Isti; Handayani, Noer Abyor; Kusumayanti, Heny

    2018-02-01

    Indonesia is the third largest country on the global paddy rice production and also considered as a rice importer. Even, Indonesia has the biggest per capita consumption of paddy rice (140 kg of paddy rice per person per year). Product diversification using local commodities. Artificial rice is potential to be developed as a new value product using different types of grains. It is one of appropriate solutions for reducing imported rice rate. Artificial rice was produced using high nutrition composite flours (modified cassava starch, corn, Canavalian ensiformis, and Dioscorea esculenta). This study consists of three main stages, preparation of composite flour, formulation, and artificial rice production using hot extruder capacity 10 kg/day. The objectives of this studies were to investigate some formulation in compare with commercial paddy rice. Artificial rice has been successfully conducted using prototype of hot extruder with the temperature 95°C. Physical analyses (color and water absorption) were carried out to artificial rice product and commercial paddy rice. Chemical analyses (nutrition and amylose content) of product will be also presented in this study. The best formulation of artificial rice was achieved in 80% modified cassava starch, 10% Canavalian ensiformis, and 10% Dioscorea esculenta, respectively.

  19. Thermal characterization of partially hydrolyzed cassava (Manihot esculenta starch granules

    Directory of Open Access Journals (Sweden)

    Luiz Gustavo Lacerda

    2008-12-01

    Full Text Available Cassava starch, partially hydrolyzed by fungal á-amylase, was characterized using thermal analysis, light microscopy and X-ray diffraction. Thermal degradation was initiated at lower degradation temperatures after enzymatic treatment and the DSC (Differential scanning calorimetry analysis showed almost similar range of gelatinization temperature, but the enthalpies of gelatinization were quite increased for the partially hydrolyzed starch granules. The results suggested that the partial degradation of the starch granules was concentrated in the amorphous regions.Amilases fúngicas são comumente empregadas a amidos com o intuito de otimizar o rendimento de leveduras, modificar a textura de produtos panificados e prolongar a vida de prateleira do produto final. A hidrólise parcial enzimática pode auxiliar no entendimento da estrutura do amido ganular. Amido de mandioca parcialmente hidrolisado por á-amilase fúngica foi investigado utilizando-se técnicas termoanalíticas, microscopia ótica e difratometria por raios X. A degradação térmica iniciou-se a temperaturas menores após o tratamento enzimático e a análise por DSC mostrou uma próxima faixa de temperatura de gelatinização, porém, a entalpia necessária para o evento foi maior para os grânulos parcialmente hidrolisados. Os resultados sugerem que a degradação parcial do amido granular foi concentrada em regiões amorfas.

  20. 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

  1. Direct detection of toxigenic Bacillus cereus in dietary complement for children and cassava starch

    OpenAIRE

    Jnnifer A. Sánchez; Margarita M. Correa; Ángel E. Aceves Dies; Laura M. Castañeda Sandoval

    2014-01-01

    Bacillus cereus is a food contaminant and a known human pathogen that can cause emetic and diarrheal syndromes. In this study we evaluated the presence of toxigenic B. cereus by multiplex PCR directly in dietary complement for children and cassava starch samples collected on Medellin, Colombia. Of 75 dietary complement for children samples evaluated, 70.7% were contaminated with toxigenic B. cereus and four different toxigenic consortia were detected: I: nheA, hblC, cytK (9.8%), II: nheA, hbl...

  2. Water desorption of cassava starch granules: A study based on thermogravimetric analysis of aqueous suspensions and humid powders.

    Science.gov (United States)

    Ayala Valencia, Germán; Djabourov, Madeleine; do Amaral Sobral, Paulo José

    2016-08-20

    This work reports on water desorption from cassava starch in relation with the structure and conditioning of granules in suspensions or after equilibration in desiccators. The experimental work is performed by thermogravimetric analysis with isothermal and non-isothermal protocols and interpreted to derive the activation energies and desorption frequencies according to the humidity range with no adjustable parameter. The analysis points out the different types of water interacting with the starch granules and relates the drying coefficients to their microscopic structure. The work helps clarifying contradictory and partial results from the literature. Copyright © 2016 Elsevier Ltd. All rights reserved.

  3. PERUBAHAN STRUKTUR PATI GARUT (Maranta arundinaceae SEBAGAI AKIBAT MODIFIKASI HIDROLISIS ASAM, PEMOTONGAN TITIK PERCABANGAN DAN SIKLUS PEMANASAN-PENDINGINAN [Structure Changes of Arrowroot (Maranta arundinaceae Starch as Influenced by Acid Hydrolysis, Debranching and Autoclaving-Cooling Cycle Modifications

    Directory of Open Access Journals (Sweden)

    Didah Nur Faridah1*

    2010-12-01

    Full Text Available The effects of lintnerization (2.2 N HCl, 2 hours, debranching with pullulanase (1.3 U/g and 10.4 U/g starch and/or three-auctoclaving-cooling cycles at 121oC for 15 minutes on the changes of arrowroot starch structures were studied. The structural modifications of amylose and amylopectin were measured by Gel Permiation Chromatography (GPC, and the distribution of degree of polimerization (DP was analyzed by Fluorophore-Assisted Capillary Electrophoresis (FACE. The GPC profile of native starch using Toyopearl HW-65S gel gave mainly two fractions. Fraction I (Fr. I was a high molecular weight component and Fraction II (Fr. II was a low molecular weight component. After acid modification, the carbohydrate content of Fr. II increased while that of Fr. I decreased. The amount of DP of 6 to 8 increased in all modified arrowroot starches. The GPC and FACE analyses showed that all starch modification techniques caused the structural changes of amylopectin molecules to form short chain amyloses.

  4. Effect of cassava starch coating on quality and shelf life of fresh-cut pineapple (Ananas comosus L. Merril cv "Pérola").

    Science.gov (United States)

    Bierhals, Vânia S; Chiumarelli, Marcela; Hubinger, Miriam D

    2011-01-01

    This research studied the influence of treatment with ascorbic acid, citric acid, and calcium lactate dipping and cassava starch edible coatings on quality parameters and shelf life of fresh-cut pineapple in slices during 12 d at 5 °C. After previous tests, the treatments selected for this study were samples dipped into antibrowning solution with 0.5% of ascorbic acid and 1% of citric acid, with and without 2% of calcium lactate and coated with 2% of cassava starch suspensions. Changes in weight loss, juice leakage, mechanical properties (stress at failure), color parameters (L* and H*), ascorbic acid content, sensory acceptance, and microbial growth of fruits were evaluated. Samples only treated with antibrowning agents were used as control. Edible coatings with and without calcium lactate were efficient in reducing weight loss, juice leakage, and maintaining firmness during storage. However, these samples showed more browning and the ascorbic acid content was reduced. All treatments presented good sensory acceptance (scores above 6). The determining factor of shelf life of pineapple slices was the microbial spoilage. A shelf life of 8 d was obtained for pineapple slices only treated with antibrowning agents. On the other hand, coated samples showed a reduced shelf life of 7 d and higher yeast and mold growth. Thus, although cassava starch coatings were efficient in reducing respiration rate, weight loss, and juice leakage and maintained mechanical properties, these treatments were not able to increase the shelf life of minimally processed pineapple. Practical Application: Pineapple fruit is highly appreciated for its aroma, flavor, and juiciness, but its immediate consumption is difficult. Therefore, pineapple is a potential fruit for minimal processing. However, shelf life of fresh-cut pineapple is very limited by changes in color, texture, appearance, off-flavors, and microbial growth. The use of edible coatings as gas and water vapor barrier and antibrowning

  5. Physicochemical Characteristics of Artificial Rice from Composite Flour: Modified Cassava Starch, Canavalia ensiformis and Dioscorea esculenta

    Directory of Open Access Journals (Sweden)

    Sumardiono Siswo

    2018-01-01

    Full Text Available Indonesia is the third largest country on the global paddy rice production and also considered as a rice importer. Even, Indonesia has the biggest per capita consumption of paddy rice (140 kg of paddy rice per person per year. Product diversification using local commodities. Artificial rice is potential to be developed as a new value product using different types of grains. It is one of appropriate solutions for reducing imported rice rate. Artificial rice was produced using high nutrition composite flours (modified cassava starch, corn, Canavalian ensiformis, and Dioscorea esculenta. This study consists of three main stages, preparation of composite flour, formulation, and artificial rice production using hot extruder capacity 10 kg/day. The objectives of this studies were to investigate some formulation in compare with commercial paddy rice. Artificial rice has been successfully conducted using prototype of hot extruder with the temperature 95°C. Physical analyses (color and water absorption were carried out to artificial rice product and commercial paddy rice. Chemical analyses (nutrition and amylose content of product will be also presented in this study. The best formulation of artificial rice was achieved in 80% modified cassava starch, 10% Canavalian ensiformis, and 10% Dioscorea esculenta, respectively.

  6. New perspectives on the role of α- and β-amylases in transient starch synthesis.

    Science.gov (United States)

    Wu, Alex Chi; Ral, Jean-Philippe; Morell, Matthew K; Gilbert, Robert G

    2014-01-01

    Transient starch in leaves is synthesized by various biosynthetic enzymes in the chloroplasts during the light period. This paper presents the first mathematical model for the (bio)synthesis of the chain-length distribution (CLD) of transient starch to aid the understanding of this synthesis. The model expresses the rate of change of the CLD in terms of the actions of the enzymes involved. Using this to simulate the experimental CLD with different enzyme combinations is a new means to test for enzymes that are significant to the rate of change of the CLD during synthesis. Comparison between the simulated CLD from different enzyme combinations and the experimental CLD in the leaves of the model plant Arabidopsis thaliana indicate α-amylase, in addition to the core starch biosynthetic enzymes, is also involved in the modification of glucans for the synthesis of insoluble starch granules. The simulations suggest involvement of β-amylase, in the absence of α-amylase in mutants, slows the rate of attaining a crystalline-competent CLD for crystallization of glucans to form insoluble starch. This suggests a minor role of β-amylase in shaping normal starch synthesis. The model simulation predicts that debranching of glucans is an efficient mechanism for the attainment of crystalline-competent CLD; however, attaining this is still possible, albeit slower, through combinations of α- and β-amylase in the absence of isoamylase-type debranching enzyme. In Arabidopsis defective in one of the isoamylase-type debranching enzymes, the impact of α-amylase in starch synthesis is reduced, while β-amylase becomes significantly involved, slowing the rate of synthesis in this mutant. Modeling of transient starch CLD brings to light previously unrecognized but significant effects of α- and β-amylase on the rate of transient starch synthesis.

  7. New perspectives on the role of α- and β-amylases in transient starch synthesis.

    Directory of Open Access Journals (Sweden)

    Alex Chi Wu

    Full Text Available Transient starch in leaves is synthesized by various biosynthetic enzymes in the chloroplasts during the light period. This paper presents the first mathematical model for the (biosynthesis of the chain-length distribution (CLD of transient starch to aid the understanding of this synthesis. The model expresses the rate of change of the CLD in terms of the actions of the enzymes involved. Using this to simulate the experimental CLD with different enzyme combinations is a new means to test for enzymes that are significant to the rate of change of the CLD during synthesis. Comparison between the simulated CLD from different enzyme combinations and the experimental CLD in the leaves of the model plant Arabidopsis thaliana indicate α-amylase, in addition to the core starch biosynthetic enzymes, is also involved in the modification of glucans for the synthesis of insoluble starch granules. The simulations suggest involvement of β-amylase, in the absence of α-amylase in mutants, slows the rate of attaining a crystalline-competent CLD for crystallization of glucans to form insoluble starch. This suggests a minor role of β-amylase in shaping normal starch synthesis. The model simulation predicts that debranching of glucans is an efficient mechanism for the attainment of crystalline-competent CLD; however, attaining this is still possible, albeit slower, through combinations of α- and β-amylase in the absence of isoamylase-type debranching enzyme. In Arabidopsis defective in one of the isoamylase-type debranching enzymes, the impact of α-amylase in starch synthesis is reduced, while β-amylase becomes significantly involved, slowing the rate of synthesis in this mutant. Modeling of transient starch CLD brings to light previously unrecognized but significant effects of α- and β-amylase on the rate of transient starch synthesis.

  8. 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.

  9. 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.

  10. The effect of water volume and mixing time on physical properties of bread made from modified cassava starch-wheat composite flour

    Science.gov (United States)

    Srirejeki, S.; Manuhara, G. J.; Amanto, B. S.; Atmaka, W.; Laksono, P. W.

    2018-03-01

    Modification of cassava starch with soaking in the whey (by product on cheese production) resulted in changes of the flour characteristics. Adjustments of processing condition are important to be studied in the making of bread from modified cassava starch and wheat composite flour (30:70). This research aims to determine the effect of water volume and mixing time on the physical properties of the bread. The experimental design of this research was Completely Randomized Factorial Design (CRFD) with two factors which were water volume and mixing time. The variation of water volume significantly affected on bread height, dough volume, dough specific volume, and crust thickness. The variation of mixing time had a significant effect on the increase of dough volume and dough specific volume. The combination of water volume and mixing time had a significant effect on dough height, bread volume, bread specific volume, baking expansion, and weight loss.

  11. Graft copolymerization of acrylic acid to cassava starch-Evaluation of the influences of process parameters by an experimental design method

    NARCIS (Netherlands)

    Witono, J. R.; Noordergraaf, I. W.; Heeres, H. J.; Janssen, L. P. B. M.

    2012-01-01

    The graft copolymerization of cassava starch with acrylic acid was investigated using a free radical initiator system (Fe2+/H2O2 redox system) in water. A comprehensive understanding of the important variables and their interaction has been obtained by applying an experimental design method. In this

  12. Household characteristics and market participation competence of smallholder farmers supplying cassava to starch processors in Nigeria

    Directory of Open Access Journals (Sweden)

    Ifeanyi A Ojiako

    2016-12-01

    Full Text Available The household head characteristics of smallholder cassava farmers supplying raw materials to the major commercial starch processors in Nigeria were examined alongside their market participation categories. A multi-stage random sampling technique was used to select 96 farmers working in clusters in the eight cassava producing states. Data were analyzed using a combination of descriptive and inferential statistics, including the use of independent sample t-test technique to compare farmer's characteristics for the farmers' market participation categories. Results revealed that majority of the farmers were farming for subsistence with only 19.80% selling up to 50% of their farm produce as against 80.20% who sold less. Average mean values were found to be higher for the high market participants compared with the low participants for the age, farming experiences, education, farm size, gender, marital status, household size, training, season of harvesting and fertilizer use, but lower for use of credit, improved cassava variety, harvesting method, farming time devotion, and road access. Only farm size, gender and harvesting season at p<0.01 level and training at p<0.05 level were found to be statistically significant in distinguishing the high and low market participation categories. Policies and programmes aimed at promoting market participation among cassava farmers in Nigeria should be more impactful if directed at these significant factors.

  13. Characterization of chestnut (Castanea sativa, mill starch for industrial utilization

    Directory of Open Access Journals (Sweden)

    Demiate Ivo Mottin

    2001-01-01

    Full Text Available Studies were conducted to characterize the chestnut and its starch. Chemical composition of the chestnuts showed high level of starch. Moisture level in the raw nuts was around 50g/100g in wet basis and starch content, around 80g/100g in dry basis; other nut flour components were protein (5.58 g/100g, lipid (5.39 g/100g, crude fiber (2.34 g/100g and ash (2.14 g/100g. Starch fraction was chemically characterized in order to identify the granule quality as compared with those of cassava and corn. This fraction showed more lipids and proteins than the other starches. Chestnut starch granules showed peculiar shape, smaller than the control starches and low amount of damaged units. Chemical composition concerning amylose : amylopectin ratio was intermediate to that presented by cassava and corn starch granules. Water absorption at different temperatures as well as solubility were also intermediate but closer to that presented by cassava granules. The same behavior was observed in the interaction with dimethyl-sulfoxide. Native starch granules and those submitted to enzymatic treatment with commercial alpha-amylase and also with enzymes from germinated wheat were observed by scanning electronic microscopy. Water suspensions of chestnut starch granules were heated to form pastes that were studied comparatively to those obtained with cassava and corn starches. Viscographic pattern of chestnut starch pastes showed a characteristic profile with high initial viscosity but peak absence, high resistance to mechanical stirring under hot conditions and high final viscosity. There was no way to compare it with the paste viscographic profiles obtained with the control starches. Chestnut starch pastes were stable down to pH 4 but unstable at pH 3. The water losses observed in the chestnut starch pastes after freeze-thaw cycles showed more similarity to the pattern observed in corn starch pastes as well as clarity and strength of the gel. In general the results

  14. Metal Adsorbent Prepared from Poly(Methyl Acrylate)-Grafted Cassava Starch via Gamma Irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Suwanmala, P; Hemvichian, K; Srinuttrakul, W [Nuclear Research and Development Group, Thailand Institute of Nuclear Technology, Bangkok (Thailand)

    2012-09-15

    Metal adsorbent containing hydroxamic acid groups was successfully synthesized by radiation-induced graft copolymerization of methyl acrylate (MA) onto cassava starch. The optimum conditions for grafting were studied in terms of % degree of grafting (Dg). Conversion of the ester groups present in poly(methyl acrylate)-grafted-cassava starch copolymer into hydroxamic acid was carried out by treatment with hydroxylamine (HA) in the presence of alkaline solution. The maximum percentage conversion of the ester groups of the grafted copolymer, %Dg = 191 (7.63 mmol/g of MA), into the hydroxamic groups was 70% (5.35 mmol/g of MA) at the optimum conditions: in a mixture solution of 20% HA (w/v) and methanol solution (methanol:H{sub 2}O = 5:1) 300 mL, pH 13, reaction time 2 h, and 20 g of grafted copolymer. The adsorbent was characterized by FTIR, TGA, and DSC. The presence of electron donating groups in adsorbent containing hydroxamic acid groups gives the ability to form polycomplexes with metal ions. The ability of the adsorbent to adsorb various metals was investigated in order to evaluate the possibility of its use in metal adsorption. The adsorbent exhibited a remarkable % adsorption for Cd{sup 2+}, Al{sup 3+}, UO{sub 2} {sup 2+}, V{sup 5+} and Pb{sup 2+} at pH 3, 4, 5, 4, and 3, respectively. The adsorbent of 191%Dg had total adsorption capacities of 2.6, 1.46, 1.36, 1.15, and 1.6 mmol/g adsorbent for Cd{sup 2+}, Al{sup 3+}, UO{sub 2} {sup 2+}, V{sup 5+} and Pb{sup 2+}, respectively, in the batch mode adsorption. (author)

  15. 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.

  16. Fermentation and recovery of L-glutamic acid from cassava starch hydrolysate by ion-exchange resin column

    Directory of Open Access Journals (Sweden)

    Nampoothiri K. Madhavan

    1999-01-01

    Full Text Available Investigations were carried out with the aim of producing L-glutamic acid from Brevibacterium sp. by utilizing a locally available starchy substrate, cassava (Manihot esculenta Crantz. Initial studies were carried out in shake flasks, which showed that even though the yield was high with 85-90 DE (Dextrose Equivalent value, the maximum conversion yield (~34% was obtained by using only partially digested starch hydrolysate, i.e. 45-50 DE. Fermentations were carried out in batch mode in a 5 L fermenter, using suitably diluted cassava starch hydrolysate, using a 85-90 DE value hydrolysate. Media supplemented with nutrients resulted in an accumulation of 21 g/L glutamic acid with a fairly high (66.3% conversation yield of glucose to glutamic acid (based on glucose consumed and on 81.74% theoretical conversion rate. The bioreactor conditions most conducive for maximum production were pH 7.5, temperature 30°C and an agitation of 180 rpm. When fermentation was conducted in fed-batch mode by keeping the residual reducing sugar concentration at 5% w/v, 25.0 g/L of glutamate was obtained after 40 h fermentation (16% more the batch mode. Chromatographic separation by ion-exchange resin was used for the recovery and purification of glutamic acid. It was further crystallized and separated by making use of its low solubility at the isoelectric point (pH 3.2.

  17. Preparation and Characterization of PLA-Starch Biodegradable Composites Via Radiation Processing

    Energy Technology Data Exchange (ETDEWEB)

    Hemvichian, K.; Suwanmala, P. [Thailand Institute of Nuclear Technology (TINT) (Thailand); Kungsumrith, W. [Department of Industrial Engineering, Faculty of Engineering, Thammasat University (TU) (Thailand); Pongprayoon, T. [Department of Chemical Engineering, Faculty of Engineering, King Mongkut’s University of Technology North Bangkok (KMUTNB), Bangkok (Thailand)

    2011-07-01

    This research project aims to apply the use of radiation processing to prepare biodegradable composites from poly(lactic acid) or polylactide (PLA) and cassava starch. Cassava starch, a natural polymer that is inexpensive and abundant, especially in Thailand, will be used as starting material. Functional group of cassava starch will be modified first in order to render starch more compatible with PLA. The monomer with desired functional groups will be grafted onto the backbone of starch via radiation-induced grafting polymerization. Different parameters will be examined to determine the optimum conditions for the grafting polymerization. The modified starch will subsequently be blended with PLA, with and without clay, to form biodegradable composites. In order to further improve the thermal properties, the blends and their composites will be subjected to radiation to induce crosslinking between the molecules of PLA and starch derivatives. (author)

  18. Preparation and Characterization of PLA-Starch Biodegradable Composites Via Radiation Processing

    International Nuclear Information System (INIS)

    Hemvichian, K.; Suwanmala, P.; Kungsumrith, W.; Pongprayoon, T.

    2011-01-01

    This research project aims to apply the use of radiation processing to prepare biodegradable composites from poly(lactic acid) or polylactide (PLA) and cassava starch. Cassava starch, a natural polymer that is inexpensive and abundant, especially in Thailand, will be used as starting material. Functional group of cassava starch will be modified first in order to render starch more compatible with PLA. The monomer with desired functional groups will be grafted onto the backbone of starch via radiation-induced grafting polymerization. Different parameters will be examined to determine the optimum conditions for the grafting polymerization. The modified starch will subsequently be blended with PLA, with and without clay, to form biodegradable composites. In order to further improve the thermal properties, the blends and their composites will be subjected to radiation to induce crosslinking between the molecules of PLA and starch derivatives. (author)

  19. Antagonistic properties of microogranisms associated with cassava ...

    African Journals Online (AJOL)

    The antagonistic properties of indigenous microflora from cassava starch, flour and grated cassava were investigated using the conventional streak, novel ring and well diffusion methods. Antagonism was measured by zone of inhibition between the fungal plug and bacterial streak/ring. Bacillus species were more effective ...

  20. Bio-composites of cassava starch-green coconut fiber: part II-Structure and properties.

    Science.gov (United States)

    Lomelí-Ramírez, María Guadalupe; Kestur, Satyanarayana G; Manríquez-González, Ricardo; Iwakiri, Setsuo; de Muniz, Graciela Bolzon; Flores-Sahagun, Thais Sydenstricker

    2014-02-15

    Development of any new material requires its complete characterization to find potential applications. In that direction, preparation of bio-composites of cassava starch containing up to 30 wt.% green coconut fibers from Brazil by thermal molding process was reported earlier. Their characterization regarding physical and tensile properties of both untreated and treated matrices and their composites were also reported. Structural studies through FTIR and XRD and thermal stability of the above mentioned composites are presented in this paper. FT-IR studies revealed decomposition of components in the matrix; the starch was neither chemically affected nor modified by either glycerol or the amount of fiber. XRD studies indicated increasing crystallinity of the composites with increasing amount of fiber content. Thermal studies through TGA/DTA showed improvement of thermal stability with increasing amount of fiber incorporation, while DMTA showed increasing storage modulus, higher glass transition temperature and lower damping with increasing fiber content. Improved interfacial bonding between the matrix and fibers could be the cause for the above results. Copyright © 2013 Elsevier Ltd. All rights reserved.

  1. Application of edible coating from cassava peel – bay leaf on avocado

    Science.gov (United States)

    Handayani, M. N.; Karlina, S.; Sugiarti, Y.; Cakrawati, D.

    2018-05-01

    Avocados have a fairly short shelf life and are included in climacteric fruits. Edible coating application is one alternative to maintain the shelf life of avocado. Cassava peel starch is potential to be used as raw material for edible coating making. Addition of bay leaf extract containing antioxidants can increase the functional value of edible coating. The purpose of this study is to know the shrinkage of weight, acid number, color change and respiration rate of avocado coated with edible coating from cassava peel starch with an addition of bay leaf extract. The study consisted of making cassava peel starch, bay leaf extraction, edible coating making, edible coating application on avocado, and analysis of avocado characteristics during storage at room temperature. The results showed that addition of bay leaf extract on cassava peel starch edible coating applied to avocado, an effect on characteristics of avocado. Avocado applied edible coating and stored at room temperatures had lower weight loss than avocado without edible coating, lower acid number, tend to be more able to maintain color rather than avocado without edible coating.

  2. 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.

  3. 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.)

  4. Yield and properties of ethanol biofuel produced from different whole cassava flours.

    Science.gov (United States)

    Ademiluyi, F T; Mepba, H D

    2013-01-01

    The yield and properties of ethanol biofuel produced from five different whole cassava flours were investigated. Ethanol was produced from five different whole cassava flours. The effect of quantity of yeast on ethanol yield, effect of whole cassava flour to acid and mineralized media ratio on the yield of ethanol produced, and the physical properties of ethanol produced from different cassava were investigated. Physical properties such as distillation range, density, viscosity, and flash point of ethanol produced differ slightly for different cultivars, while the yield of ethanol and electrical conductivity of ethanol from the different cassava cultivars varies significantly. The variation in mineral composition of the different whole cassava flours could also lead to variation in the electrical conductivity of ethanol produced from the different cassava cultivars. The differences in ethanol yield are attributed to differences in starch content, protein content, and dry matter of cassava cultivars. High yield of ethanol from whole cassava flour is best produced from cultivars with high starch content, low protein content, and low fiber.

  5. Super water absorbent by radiation graft polymerization of acrylic monomers onto cassava starch

    International Nuclear Information System (INIS)

    Doan Binh

    2008-01-01

    Water superabsorbent gel has been applying in personal care, agriculture, medical supplies and water purification. In agricultural application, the gel will help to control soil erosion, limit loss of nutrients and slit for plants, decrease irrigation frequency, improve infiltration, and increase water retention in prolonged arid soil and droughts. The gel absorbs many times its weight in available water. The gel from poly(acrylamide) was developed in the 60's to grow plants in the deserts. The other gel from poly(acrylic acid) was used to absorb rapidly in baby diapers, sanitary napkins. These polymers are commonly produced from natural gas, which have recently been introduced as a soil conditioner with great success. Prior to these polymers, peat moss, agro-waste (sugar-cane waste, coffee-shell, etc.), activated kaolin were the alternative soil additives to hold water (20 times its weight), but poly(acrylamide) absorbs 400 times its weight and polyacrylate is capable of absorbing greater amounts of liquid than poly(acrylamide). In addition, starch and cellulose are biodegradable naturally occurring polymers, which are not capable of holding a great amount of water, but their modification by graft polymerization or crosslinking through radiation or chemical initiation techniques, they become the potential superabsorbent polymers. Radiation initiation of chemical reactions has been widely known for making novel materials because the degree of polymerization, grafting and crosslinking process can easily be controlled. Recently, it was shown that the starch and cellulose derivatives such as carboxymethyl starch, carboxymethyl starch can be synthesized by radiation-induced crosslinking at high concentrations. Their utilization in agriculture seems to be appropriately evaluated. In this article, the graft polymerization and crosslinking of acrylic acid onto cassava starch and field trial of its product (GAM-Sorb S) are reported. (author)

  6. 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.

  7. Application of Taguchi optimization on the cassava starch wastewater electrocoagulation using batch recycle method

    Science.gov (United States)

    Sudibyo, Hermida, L.; Suwardi

    2017-11-01

    Tapioca waste water is very difficult to treat; hence many tapioca factories could not treat it well. One of method which able to overcome this problem is electrodeposition. This process has high performance when it conducted using batch recycle process and use aluminum bipolar electrode. However, the optimum operation conditions are having a significant effect in the tapioca wastewater treatment using bath recycle process. In this research, The Taguchi method was successfully applied to know the optimum condition and the interaction between parameters in electrocoagulation process. The results show that current density, conductivity, electrode distance, and pH have a significant effect on the turbidity removal of cassava starch waste water.

  8. Starch films from a novel (Pachyrhizus ahipa) and conventional sources: Development and characterization

    International Nuclear Information System (INIS)

    López, Olivia V.; García, María A.

    2012-01-01

    Biodegradable films from ahipa, cassava and corn native starches were developed by casting method and their physicochemical, mechanical and barrier properties were analyzed taking into account the different starch botanical sources. Filmogenic suspensions were prepared; their rheological behaviors were studied and all of them exhibited film-forming ability. However, mechanical assays demonstrated that unplasticized films were too rigid, limiting their technological applications. Thus, 1.5% w/w of glycerol as plasticizer was added to filmogenic suspensions and film flexibility and extensibility were improved, this effect was more significant for ahipa and cassava starch films. Furthermore, thickness, moisture content and water solubility of the developed films were increased when plasticizer was incorporated. Glycerol addition reduced film water vapor permeability and the lowest reduction corresponded to cassava starch films due to the high viscosity of its filmogenic suspensions. Plasticized starch films resulted to be UV radiation barriers; ahipa starch films had the lowest light absorption capacity and higher transparency than cassava and corn starch films. Dynamic-mechanical analysis indicated that plasticized films were partially miscible systems exhibiting two relaxations, one attributed to the starch-rich phase and the other to the glycerol-rich one. Likewise, it could be demonstrated that glycerol exerted a major plasticizing effect on ahipa starch matrixes. Highlights: ► Ahipa, cassava and corn starch films were developed by casting method. ► Glycerol effect on film mechanical behavior was major for tuberous starch films. ► Ahipa starch films resulted to be more transparent with lower UV absorption capacity. ► Plasticized films were partially miscible systems: with a glycerol-rich and a starch-rich phase. ► Glycerol exerted a major plasticizing effect on ahipa starch films.

  9. Preparation and characterization of dialdehyde starch urea (DASU ...

    African Journals Online (AJOL)

    Dialdehyde starch urea (DASU) was prepared by the reaction of dialdehyde starch (DAS) from periodate oxidized cassava starch with urea, which was then used to adsorb Co(II), Pb(II) and Zn(II) ions from aqueous solution. Starch modified starches and starch complexes were characterized by Fourier transform infrared ...

  10. Cassava starch factory residues in the diet of slow-growing broilers.

    Science.gov (United States)

    Picoli, Karla Paola; Murakami, Alice Eiko; Nunes, Ricardo Vianna; do Amaral Duarte, Cristiane Regina; Eyng, Cinthia; Ospina-Rojas, Ivan Camilo

    2014-12-01

    The objective of this study was to evaluate the effect of inclusion of dehydrated cassava starch residue (DCSR) on the performance, gastrointestinal tract characteristics and carcass traits of ISA Label JA57 slow-growing broilers. A total of 510 broilers at 21 were distributed in a randomized experimental design with 5 treatments (2, 4, 6, 8, and 10 % DCSR inclusion) and a control group, 5 replicates, and 17 birds per experimental unit. The DCSR inclusion from 21 to 49 days of age negatively influenced (P  0.05) feed conversion in the broilers with increasing of DCSR inclusion. From 21 to 79 days, DCSR inclusion impaired (P litter quality with increasing of DCSR inclusion. The level of blood triglycerides showed a quadratic response (P  0.05) the other parameters of carcass quality and yield, cuts, and percentage of abdominal fat. In conclusion, DCSR inclusion levels above 2 % compromised broiler performance.

  11. Functional properties of irradiated starch

    International Nuclear Information System (INIS)

    Laouini, Wissal

    2011-01-01

    Irradiation is an effective method capable of modifying the functional properties of starches. Its effect depends on the specific structural and molecular organization of starch granules from different botanical sources. In this study, we have studied the effect of gamma irradiation (3, 5, 10, 20, 35, 50 kGy) on the rheological properties of some varieties of starch (potato, cassava and wheat). First, we were interested in determining dry matter content; the results showed that the variation in dry matter compared to the control (native starch) is almost zero. So it does not depend on the dose of irradiation. Contrariwise, it differs from a botanical species to another. The viscometer has shown that these starches develop different behaviors during shearing. The native potato starch gave the highest viscosity followed by wheat and cassava which have almost similar viscosities. For all varieties, the viscosity of starch decreases dramatically with an increasing dose of irradiation. At high doses (35 and 50 kGy) the behavior of different starch is similar to that of a viscous pure liquid. The textural analysis via the back-extrusion test showed that increasing the dose of radiation causes a decrease in extrusion force and the energy spent of the different starch throughout the test. Indeed, the extrusion resistance decreases with increasing dose.

  12. Characterization of starch nanoparticles

    Science.gov (United States)

    Szymońska, J.; Targosz-Korecka, M.; Krok, F.

    2009-01-01

    Nanomaterials already attract great interest because of their potential applications in technology, food science and medicine. Biomaterials are biodegradable and quite abundant in nature, so they are favoured over synthetic polymer based materials. Starch as a nontoxic, cheap and renewable raw material is particularly suitable for preparation of nanoparticles. In the paper, the structure and some physicochemical properties of potato and cassava starch particles of the size between 50 to 100 nm, obtained by mechanical treatment of native starch, were presented. We demonstrated, with the aim of the Scanning Electron Microscopy (SEM) and the non-contact Atomic Force Microscopy (nc-AFM), that the shape and dimensions of the obtained nanoparticles both potato and cassava starch fit the blocklets - previously proposed as basic structural features of native starch granules. This observation was supported by aqueous solubility and swelling power of the particles as well as their iodine binding capacity similar to those for amylopectin-type short branched polysaccharide species. Obtained results indicated that glycosidic bonds of the branch linkage points in the granule amorphous lamellae might be broken during the applied mechanical treatment. Thus the released amylopectin clusters could escape out of the granules. The starch nanoparticles, for their properties qualitatively different from those of native starch granules, could be utilized in new applications.

  13. Distribution and utilization of 14C-labelled assimilate in debranched soybeans

    International Nuclear Information System (INIS)

    Kokubun, Makie; Asahi, Yukimitsu

    1985-01-01

    Effects of debranching of soybean plants on the distribution and utilization of 14 C assimilate were studied. Leaves at different positions in the canopy were allowed to assimilate 14 CO 2 either at early flowering, at early pod growth, or at early pod-filling stage. Radioactivity at 24 hours or 7 days after labelling was measured in the component parts. Debranching increased the dry weight of the main stem resulting from greater increase at the lower section of the stem. The debranched plants had the leaves of higher assimilatory efficiency and delayed senescence. The leaves at lower position of the debranched plants exported 14 C less at flowering but more at early pod growth than those of controls. When 14 C was incorporated from upper leaves, the difference in the distribution pattern between the debranched and control plants was little. A greater portion of 14 C assimilate fixed at the lower leaves of the debranched plants was present at pods and stem + petioles of the lower section, in contrast to those of controls which exported some of the assimilate to the branches. Lower leaves of the debranched plants remained active even during pod growth stage, and a part of the fixed 14 C was translocated slowly into the root. The pattern of distribution and utilization of assimilate in debranched soybeans may account for the adaptability of the main stem type to higher planting density. (author)

  14. BIODEGRADABLE PLASTICS FROM A MIXTURE OF LOW DENSITY POLYETHYLENE (LDPE AND CASSAVA STARCH WITH THE ADDITION OF ACRYLIC ACID

    Directory of Open Access Journals (Sweden)

    Susilawati Susilawati

    2013-05-01

    Full Text Available A research of preparation biodegradable plastics, from LDPE and cassava starch mixture with the addition of acrylic acid, had been conducted. This research purpose to  studied compatibility properties of the material and percent weight loss during the biodegradation test. Optimum weight loss (59,26% was showed after 60 days witches LDPE and starch composition ratio 6 : 4 (w/w  while tensile strength  equal to 0,38 Kgf/mm2.  SEM characterization showed that biodegradation has occurred by  formation of hole in the biodegradable plastic surface. DTA test gave Tg = 130 °C, Tm = 230 °C and Td = 370-450 °C while FT-IR analysis showed that the biodegradable plastics have a chemistry interaction.

  15. Modification of water absorption capacity of a plastic based on bean protein using gamma irradiated starches as additives

    International Nuclear Information System (INIS)

    Koeber, E.; Gonzalez, M.E.; Gavioli, N.; Salmoral, E.M.

    2007-01-01

    Some properties of a bean protein-starch plastic were modified by irradiation of the starch. Two kinds of starch from bean and cassava were irradiated with doses until 50 kGy before their inclusion in the composite. Water absorption of the resultant product was reduced by 36% and 60% in materials containing bean and cassava starch, respectively. A large decline in the elongation is observed till 10 kGy in both materials, while tensile strength diminished by 11% in the cassava composite

  16. MICROMORPHOLOGICAL STUDIES OF STARCH GRANULES IN SELECTED PROCESSED INDIGENOUS FLOUR OF SOUTH WESTERN NIGERIA

    Directory of Open Access Journals (Sweden)

    Adeniyi A. JAYEOLA

    2013-06-01

    Full Text Available Starch granules of yam stem tubers, plantain fruits and cassava root tubers were studied using the light microscope and then compared. Yam and plantain, both monocotyledons, had morphologically similar granules between locations, being mostly oval in shape while the granules of cassava, a dicot, were predominantly globular but varied between locations. Differences in processing methods between locations might be responsible for the observed variation in cassava granules. There is a suggestion that starch granule morphology might follow lineages in a broad sense. The unique micromorphology of cassava starch granule could make it easily detectable when adulterated, substituted or contaminated with yam or plantain granules and this could provide a cost effective clue in forensic determination.

  17. Irradiation of starches for industrial uses: Chemical and physical effects

    International Nuclear Information System (INIS)

    Gonzalez, Maria E.

    1999-01-01

    Corn and cassava starches have been irradiated with gamma doses from 10 to 180 kGy and pastes have been prepared by boiling the starches in water. The rheological properties of the pastes have been determined showing that the 10 kGy dose reduces sharply the viscosity of the aqueous pastes. The solubility of the irradiated starches has been also studied. The cassava starch irradiated with 180 kGy is soluble in boiling water and remains soluble at room temperature. After some considerations on the chemical effects of the irradiation it is concluded that the irradiation technique is suitable to replace the chemical treatment in many industrial applications of the starch. (author)

  18. Correlation of concentration of modified cassava flour for banana fritter flour using simple linear regression

    Science.gov (United States)

    Herminiati, A.; Rahman, T.; Turmala, E.; Fitriany, C. G.

    2017-12-01

    The purpose of this study was to determine the correlation of different concentrations of modified cassava flour that was processed for banana fritter flour. The research method consists of two stages: (1) to determine the different types of flour: cassava flour, modified cassava flour-A (using the method of the lactid acid bacteria), and modified cassava flour-B (using the method of the autoclaving cooling cycle), then conducted on organoleptic test and physicochemical analysis; (2) to determine the correlation of concentration of modified cassava flour for banana fritter flour, by design was used simple linear regression. The factors were used different concentrations of modified cassava flour-B (y1) 40%, (y2) 50%, and (y3) 60%. The response in the study includes physical analysis (whiteness of flour, water holding capacity-WHC, oil holding capacity-OHC), chemical analysis (moisture content, ash content, crude fiber content, starch content), and organoleptic (color, aroma, taste, texture). The results showed that the type of flour selected from the organoleptic test was modified cassava flour-B. Analysis results of modified cassava flour-B component containing whiteness of flour 60.42%; WHC 41.17%; OHC 21.15%; moisture content 4.4%; ash content 1.75%; crude fiber content 1.86%; starch content 67.31%. The different concentrations of modified cassava flour-B with the results of the analysis provides correlation to the whiteness of flour, WHC, OHC, moisture content, ash content, crude fiber content, and starch content. The different concentrations of modified cassava flour-B does not affect the color, aroma, taste, and texture.

  19. Oxidação dos amidos de mandioca e de milho comum fermentados: desenvolvimento da propriedade de expansão Oxidation of fermented cassava and corn starches: development of the expansion property

    Directory of Open Access Journals (Sweden)

    Alvaro Renato Guerra Dias

    2007-12-01

    Full Text Available Amidos de mandioca e de milho comum foram fermentados em laboratório a 20 °C, sendo uma fração seca ao sol e outra oxidada com peróxido de hidrogênio e secada artificialmente, visando o desenvolvimento da propriedade de expansão. Estudou-se a fermentação em 0, 10, 30 e 50 dias, sendo a propriedade de expansão no forneamento avaliada pelo teste do biscoito e o comportamento viscoamilográfico pelo RVA. Verificou-se que a fermentação promove modificação que auxilia na oxidação dos amidos de mandioca e de milho elevando a acidez titulável do produto. O amido de mandioca fermentado oxidado com exposição solar ou com peróxido de hidrogênio pode desenvolver a propriedade de expansão, já o amido de milho comum nessas condições não tem essa capacidade. Os melhores resultados para a propriedade de expansão foram no amido de mandioca oxidado com peróxido de hidrogênio aos 50 dias de fermentação.Cassava and corn starches were fermented in the laboratory at 20 °C, and a fraction was in the sun while another fraction was oxidized with hydrogen peroxide and dried artificially to develop the expansion property. Fermentation in 0, 10, 30 and 50 days was checked and the expansion property was evaluated by the baking test and viscoamilograph behavior (RVA. Fermentation was found to cause changes that help the oxidation of cassava and corn starches, increasing the product's titrable acidity. The fermented cassava starch, oxidized by exposure to sunlight or hydrogen peroxide, may develop the expansion property, but the corn starch did not display that ability under these conditions. The best results for the expansion property were obtained with cassava starch oxidized with hydrogen peroxide after 50 days of fermentation.

  20. Conversion of Cassava Starch to Produce Glucose and Fructose by Enzymatic Process Using Microwave Heating

    Directory of Open Access Journals (Sweden)

    Sumardiono Siswo

    2018-01-01

    Full Text Available In this study, variation of glycosidase enzyme concentration and saccharification time on enzymatic hydrolysis using microwave have been investigated. Concentration and kinetic parameters rate of glucose and fructose were analyzed. Cassava starch was liquefied and gelatinized by microwave at 80°C. The gelatinized starch was saccharified at 60°C using (0.2;0.4;0.6;0.8;1% (w/v glycosidase enzyme for 24, 48 and 72 hours. The glucose which has been saccharified with 1% glycosidase enzyme for 72 hours gave highest conversion 66.23 %. The optimization process by multilevel reaction gave the highest conversion at enzyme concentrations 0.88 %and saccharification time 29 hours that 68.82%. The highest conversion of glucose was isomerized to fructose. The fructose which has been isomerized for 180 minutes gave highest conversion 20.05 %. The kinetics enzymatic reaction was approached and determined by Michaelis - Menten equation, Km and Vmax of reaction for glucose 22.94 g/L; 2.70 g/L hours and for fructose 3.39 g/L; 0.38 g/L. min respectively.

  1. Biocomposite of Cassava Starch Reinforced with Cellulose Pulp Fibers Modified with Deposition of Silica (SiO2 Nanoparticles

    Directory of Open Access Journals (Sweden)

    Joabel Raabe

    2015-01-01

    Full Text Available Eucalyptus pulp cellulose fibers were modified by the sol-gel process for SiO2 superficial deposition and used as reinforcement of thermoplastic starch (TPS. Cassava starch, glycerol, and water were added at the proportion of 60/26/14, respectively. For composites, 5% and 10% (by weight of modified and unmodified pulp fibers were added before extrusion. The matrix and composites were submitted to thermal stability, tensile strength, moisture adsorption, and SEM analysis. Micrographs of the modified fibers revealed the presence of SiO2 nanoparticles on fiber surface. The addition of modified fibers improved tensile strength in 183% in relation to matrix, while moisture adsorption decreased 8.3%. Such improvements were even more effective with unmodified fibers addition. This result was mainly attributed to poor interaction between modified fibers and TPS matrix detected by SEM analysis.

  2. Use of biomass energy. Saccharification of raw starch and ethanol fermentation

    Energy Technology Data Exchange (ETDEWEB)

    Ueda, S

    1982-01-01

    Raw starch was saccharified under acidic condition of pH 3.5 using black-koji amylase, and the resultant saccharidies were fermented to give ethanol in succession. White polished rice flour was fermented at 30 degrees C during the period of 7 to 10 days to give ethanol. Semi-continuous ethanol fermentation was carried out using corn starch and cassava starch. Batch ethanol fermentation was also carried out using cassava or sweet potato. Sweet potato was fermented using Rhizopus gluco-amylase. 11 references.

  3. Enhancement of the grafting performance and of the water absorption of cassava starch graft copolymer by gamma radiation

    International Nuclear Information System (INIS)

    Kiatkamjornwong, Suda; Meechai, Nispa

    1997-01-01

    Enhancement of the gamma radiation grafting of acrylonitrile onto gelatinized cassava starch was investigated. Infrared spectrometry was used to follow the chemical changes in the grafting reaction and from saponification. The saponified starch-g-PAN (HSPAN) was then characterized in terms of grafting parameters to provide a guide for the optimum total dose (kGy) and the appropriate ratio of starch/acrylonitrile for a fixed dose rate of 2.5 x 10 -1 kGy/min. Other dose rates were also carried out to obtain the appropriate result of grafting copolymerization and of water absorption. A thin aluminium foil, covering the inner wall of the reaction vessel, was found to be far more effective than any other metal films in the enhancement of the grafting reaction and the water absorption as well. Nitric acid in the medium increases the grafting yield and the water absorption. Methyl ether hydroquinone inhibitor was evaluated for its ability to increase homopolymerization and decrease graft reaction. When styrene was used as a comonomer, it hampered the grafting of acrylonitrile onto starch backbone. The water absorption capacity was improved by freeze-drying the HSPAN. The treatment of the HSPAN with aluminium trichloride hexahydrate was found to enhance the degree of wicking, but to decrease the water absorbency. (author)

  4. Effect of acid additives on graft copolymerization and water absorption of graft copolymers of cassava starch and acrylamide/acrylic acid

    International Nuclear Information System (INIS)

    Kiatkamjornwong, Suda; Mongkolsawat, Kanlaya; Sonsuk, Manit

    2003-01-01

    Gelatinized cassava starch was radiation graft copolymerized with acrylamide or acrylic acid in the presence of sulfuric acid, nitric acid or maleic acid at a specific dose rate to a fixed total dose. Homopolymer or free copolymer was extracted by water to obtain the pure graft copolymer, which was subsequently saponified with 5% potassium hydroxide solution at room temperature for 90 min. The saponified graft copolymer was investigated for the effect of acid additives and water absorption. The addition of 2% maleic acid into the grafting reaction containing acrylamide-to-starch ratio of 2.5:1 can produce the superabsorbent copolymer having water absorption as high as 2,256 ± 25 g g -1 . The effect of acid additive was explained. (author)

  5. Qualidade física e sensorial de biscoitos doces com fécula de mandioca Physical and sensorial quality of sweet cookies with cassava starch

    Directory of Open Access Journals (Sweden)

    Jucyanne Carvalho Vieira

    2010-12-01

    Full Text Available Neste trabalho, foi avaliada a substituição de 5, 10 e 15% de farinha de trigo por fécula de mandioca na elaboração de biscoito doce. Ambas, farinha e fécula, foram submetidas à caracterização físico-química, reológica e análise térmica diferencial (DTA. Os biscoitos produzidos foram comparados por meio de análises sensoriais e microbiológicas. O resultado da análise térmica diferencial não mostrou qualquer alteração no comportamento de gelatinização do amido. O teste de aceitação sensorial mostrou que a crocância foi o único atributo que apresentou diferença significativa, indicando a viabilidade técnica de substituição da farinha de trigo por 15% de fécula de mandioca.This research evaluated the substitution of 5, 10 and 15% of wheat flour for cassava starch in sweet cookies production. Both, flour and starch were submitted to the physicochemical, rheological and differential thermal analysis (DTA. The produced cookies were compared through sensory and microbiological analyses. The DTA result didn´t show any alteration in the starch gelatinization behavior. The result of the sensory acceptance analysis showed that crispness is the unique attribute that presented significant difference, indicating the technical viability of wheat flour substitution for 15% of cassava starch.

  6. A comparative study of the physicochemical properties of starches ...

    African Journals Online (AJOL)

    Some properties of starches from cassava, potato and sweet potato were compared with cereal starches from maize, wheat, millet and sorghum. The aim was to determine the properties of tuber and root crop starches and compare them with cereal starches in addition to unravelling the potential of commonly grown ...

  7. Design starch: stochastic modeling of starch granule biogenesis.

    Science.gov (United States)

    Raguin, Adélaïde; Ebenhöh, Oliver

    2017-08-15

    Starch is the most widespread and abundant storage carbohydrate in plants and the main source of carbohydrate in the human diet. Owing to its remarkable properties and commercial applications, starch is still of growing interest. Its unique granular structure made of intercalated layers of amylopectin and amylose has been unraveled thanks to recent progress in microscopic imaging, but the origin of such periodicity is still under debate. Both amylose and amylopectin are made of linear chains of α-1,4-bound glucose residues, with branch points formed by α-1,6 linkages. The net difference in the distribution of chain lengths and the branching pattern of amylose (mainly linear), compared with amylopectin (racemose structure), leads to different physico-chemical properties. Amylose is an amorphous and soluble polysaccharide, whereas amylopectin is insoluble and exhibits a highly organized structure of densely packed double helices formed between neighboring linear chains. Contrarily to starch degradation that has been investigated since the early 20th century, starch production is still poorly understood. Most enzymes involved in starch growth (elongation, branching, debranching, and partial hydrolysis) are now identified. However, their specific action, their interplay (cooperative or competitive), and their kinetic properties are still largely unknown. After reviewing recent results on starch structure and starch growth and degradation enzymatic activity, we discuss recent results and current challenges for growing polysaccharides on granular surface. Finally, we highlight the importance of novel stochastic models to support the analysis of recent and complex experimental results, and to address how macroscopic properties emerge from enzymatic activity and structural rearrangements. © 2017 The Author(s).

  8. Design starch: stochastic modeling of starch granule biogenesis

    Science.gov (United States)

    Ebenhöh, Oliver

    2017-01-01

    Starch is the most widespread and abundant storage carbohydrate in plants and the main source of carbohydrate in the human diet. Owing to its remarkable properties and commercial applications, starch is still of growing interest. Its unique granular structure made of intercalated layers of amylopectin and amylose has been unraveled thanks to recent progress in microscopic imaging, but the origin of such periodicity is still under debate. Both amylose and amylopectin are made of linear chains of α-1,4-bound glucose residues, with branch points formed by α-1,6 linkages. The net difference in the distribution of chain lengths and the branching pattern of amylose (mainly linear), compared with amylopectin (racemose structure), leads to different physico-chemical properties. Amylose is an amorphous and soluble polysaccharide, whereas amylopectin is insoluble and exhibits a highly organized structure of densely packed double helices formed between neighboring linear chains. Contrarily to starch degradation that has been investigated since the early 20th century, starch production is still poorly understood. Most enzymes involved in starch growth (elongation, branching, debranching, and partial hydrolysis) are now identified. However, their specific action, their interplay (cooperative or competitive), and their kinetic properties are still largely unknown. After reviewing recent results on starch structure and starch growth and degradation enzymatic activity, we discuss recent results and current challenges for growing polysaccharides on granular surface. Finally, we highlight the importance of novel stochastic models to support the analysis of recent and complex experimental results, and to address how macroscopic properties emerge from enzymatic activity and structural rearrangements. PMID:28673938

  9. 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.

  10. 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

  11. 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)

  12. Características físicas de filmes biodegradáveis produzidos a partir de amidos modificados de mandioca Physical characteristics of cassava modified starch films

    Directory of Open Access Journals (Sweden)

    Celina Maria Henrique

    2008-03-01

    , foram mais permeáveis que o PVC. Porém, quando se compara o filme biodegradável de amidos modificados com o filme comercial de PVC, ainda há muito que se trabalhar na formulação para melhorar várias propriedades deste tipo de embalagem, que tem amplo uso atualmente.Cassava starches may be used as raw materials for developing biodegradable films. Some starch modification processes can make them miscible in cold water and others can modify their film properties, making them stronger and more flexible. The aim of this study was to evaluate the physical characteristics of biodegradable films developed from cassava modified starches using the casting process (dehydration of a filmogenic solution on Petri dishes. The modified starches used were cross linked, low and high viscosity carboxymethyl starches and esterified starch. Starch viscosity is an important property to produce the filmogenic solution and it was tested using the Rapid Visco Analyser (RVA. Excepting cross linked starch, all modified starches presented cold solubility. This property enables an easier preparation of the filmogenic solutions. However, all modified starches presented a severe reduction of setback values, property associated with film formation. The cassava modified starch films were compared to commercial PVC films of 0.0208 to 0.0217 mm thickness. The cassava modified starch films presented thickness values from 0.0551 to 0.1279 mm. The minimum thickness values were observed in pre-gelatinized and cross linked films. The scanning electron microscopy analysis of the films showed differences among the starches. The resulting films were transparent and homogeneous. There was no significant interference of film thickness in water vapor permeability and the films with 5% dry matter were more permeable than the PVC film. However, when modified starch films are compared to PVC commercial films, there is still much research to be made in the formulation to improve several properties necessary to

  13. Structure of the starch-debranching enzyme barley limit dextrinase reveals homology of the N-terminal domain to CBM21

    DEFF Research Database (Denmark)

    Møller, Marie Sofie; Abou Hachem, Maher; Svensson, Birte

    2012-01-01

    Barley limit dextrinase (HvLD) is a debranching enzyme from glycoside hydrolase family 13 subfamily 13 (GH13_13) that hydrolyses α-1,6-glucosidic linkages in limit dextrins derived from amylopectin. The structure of HvLD was solved and refined to 1.9 Å resolution. The structure has a glycerol...

  14. 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...

  15. Real chimney technique for total debranching of supra-aortic trunks.

    Science.gov (United States)

    Kato, Masaaki; Kagaya, Hideo; Kubo, Yoji; Banno, Hiroshi; Ohkubo, Nobukazu

    2015-02-01

    Side-clamping of the ascending aorta is an indispensable technique for proximal anastomosis in total debranching of supra-aortic trunks and in endovascular aneurysm repair for arch aneurysm. However, this procedure may lead to the dislodging of multiple plaques and to clamp injury of the ascending aorta. We developed a clampless technique to achieve proximal anastomosis between the ascending aorta and an artificial graft used for total debranching of supra-aortic trunks. We applied this method in six patients with arch aneurysm and a plaque-rich ascending aorta and were able to achieve total debranching of the supra-aortic trunks in all of the patients without side-clamping the ascending aorta and no procedurally related complications. This clampless anastomosis technique ("real chimney technique") in the ascending aorta is a valuable option for total debranching of supra-aortic trunks in the hybrid repair of arch aneurysms. Copyright © 2015 The Authors. Published by Elsevier Inc. All rights reserved.

  16. Initial sustainability assessment of tapioca starch production system in Lake Toba area

    Science.gov (United States)

    Situmorang, Asido; Manik, Yosef

    2018-04-01

    This study aims to explore to what extent the principles of sustainability have been applied in a tapioca industry located in Lake Toba area and to explore the aspects that open the opportunities for system improvement. In conducting such assessment, we adopted the life-cycle approach using Mass Flow Analysis methods that covers all cassava starch production processes from fresh cassava root till dry cassava starch. The inventory data were collected from the company, in the form of both production record and interviews. From data analysis the authors were able to present a linked flow that describes the production process of tapioca starch that quantifies into the functional unit of one pack marketable tapioca starch weighs 50 kg. In order to produce 50 kg of tapioca, 200 kg cassava root and 800 kg of water are required. This production efficiency translates to 25% yield. This system generates 40 kg of cassava peel, 60 kg of pulp and 850 kg of waste water. For starch drying 208.8 MJ of thermal energy is required in the form of heating fuel. The material flow analysis is employed for impact assessment. Several options in improving the operation are proposed includes utilization of pulp into more valuable co-products, integration of waste treatment plant to enable the use of water recycled from the extraction operation for the washing process, and to application of a waste water treatment system that produces biogas as a renewable energy, which reduces the consumption of fuel in dryer unit.

  17. Oligosaccharide and Substrate Binding in the Starch Debranching Enzyme Barley Limit Dextrinase

    DEFF Research Database (Denmark)

    Møller, Marie Sofie; Windahl, Michael Skovbo; Sim, Lyann

    2015-01-01

    Complete hydrolytic degradation of starch requires hydrolysis of both the α-1,4- and α-1,6-glucosidic bonds in amylopectin. Limit dextrinase (LD) is the only endogenous barley enzyme capable of hydrolyzing the α-1,6-glucosidic bond during seed germination, and impaired LD activity inevitably...... reduces the maltose and glucose yields from starch degradation. Crystal structures of barley LD and active-site mutants with natural substrates, products and substrate analogues were sought to better understand the facets of LD-substrate interactions that αconfine high activity of LD to branched...... starch synthesis....

  18. 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)

  19. Effects of single and dual physical modifications on pinhão starch.

    Science.gov (United States)

    Pinto, Vânia Zanella; Vanier, Nathan Levien; Deon, Vinicius Gonçalves; Moomand, Khalid; El Halal, Shanise Lisie Mello; Zavareze, Elessandra da Rosa; Lim, Loong-Tak; Dias, Alvaro Renato Guerra

    2015-11-15

    Pinhão starch was modified by annealing (ANN), heat-moisture (HMT) or sonication (SNT) treatments. The starch was also modified by a combination of these treatments (ANN-HMT, ANN-SNT, HMT-ANN, HMT-SNT, SNT-ANN, SNT-HMT). Whole starch and debranched starch fractions were analyzed by gel-permeation chromatography. Moreover, crystallinity, morphology, swelling power, solubility, pasting and gelatinization characteristics were evaluated. Native and single ANN and SNT-treated starches exhibited a CA-type crystalline structure while other modified starches showed an A-type structure. The relative crystallinity increased in ANN-treated starches and decreased in single HMT- and SNT-treated starches. The ANN, HMT and SNT did not provide visible cracks, notches or grooves to pinhão starch granule. SNT applied as second treatment was able to increase the peak viscosity of single ANN- and HMT-treated starches. HMT used alone or in dual modifications promoted the strongest effect on gelatinization temperatures and enthalpy. Copyright © 2015 Elsevier Ltd. All rights reserved.

  20. Superabsorbent Prepared by Radiation Induced Graft Copolymerization of Acrylic Acid onto Cassava Starch. Chapter 18

    Energy Technology Data Exchange (ETDEWEB)

    Suwanmala, P.; Tangthong, T.; Hemvichian, K. [Thailand Institute of Nuclear Technology (Thailand)

    2014-07-15

    Superabsorbent was synthesized by radiation induced graft polymerization of acrylic acid onto cassava starch. Parameters such as the absorbed dose and the amount of monomer were investigated in order to determine the optimum conditions for the grafting polymerization. Water retention, germination percentage, and germination energy were also determined in order to evaluate the possibility of superabsorbent in agricultural applications, especially in arid regions. The graft copolymer was characterized by the Fourier transform infrared spectroscopy (FTIR). Results indicated that the sand mixed with 0.1% wt superabsorbent could absorb more water than the sand without superabsorbent. The germination energy of corn seeds mixed with 0.5% superabsorbent was obviously higher than those without superabsorbent. These experimental results showed that the superabsorbent has considerable effects on seed germination and the growth of young plants. (author)

  1. 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.

  2. 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)

  3. COORDINATION OF CASSAVA STARCH TO METAL IONS AND ...

    African Journals Online (AJOL)

    a

    starch. On the other hand, the decomposition proceeded at a lower rate than the decomposition of ... Metal salts influenced the thermal decomposition of starches [4, 5]. Thus, properly ..... reactions of starch resulting in dextrins. After the ...

  4. Effect of starch types on properties of biodegradable polymer based on thermoplastic starch process by injection molding technique

    Directory of Open Access Journals (Sweden)

    Yossathorn Tanetrungroj

    2015-04-01

    Full Text Available In this study effects of different starch types on the properties of biodegradable polymer based on thermoplastic starch (TPS were investigated. Different types of starch containing different contents of amylose and amylopectin were used, i.e. cassava starch, mungbean starch, and arrowroot starch. The TPS polymers were compounded and shaped using an internal mixer and an injection molding machine, respectively. It was found that the amount of amylose and amylopectin contents on native starch influence the properties of the TPS polymer. A high amylose starch of TPMS led to higher strength, hardness, degree of crystallization than the high amylopectin starch of TPCS. In addition, function group analysis by Fourier transforms infrared spectrophotometer, water absorption, and biodegradation by soil burial test were also examined.

  5. Uso de fécula de mandioca na pó-colheita de manga 'surpresa' Use of cassava starch in the 'surpresa' mango postharvest

    Directory of Open Access Journals (Sweden)

    Laerte Scanavaca Júnior

    2007-04-01

    Full Text Available A manga é uma fruta tropical climatéria que amadurece rapidamente depois de colhida. Avaliou-se a vida útil pós-colheita de mangas 'Surpresa' utilizando recobrimento com película de fécula de mandioca. Os frutos foram mergulhados em suspensões a 0; 1; 2 e 3% de fécula de mandioca por três minutos, secos ao ar e armazenados em temperatura ambiente (± 29º C e ± 87% de umidade relativa. O delineamento utilizado foi o inteiramente casualizado, em fatorial de 4 x 5 (tratamentos x tempo. Foram avaliados a perda de massa fresca (%, a firmeza do fruto e da polpa, a acidez total titulável, os sólidos solúveis totais, a relação SST/ATT e o pH, além das cores da casca e da polpa. Os frutos foram avaliados aos 0; 3; 6; 9 e 12 dias. Os frutos tratados com 3% de fécula de mandioca reduziram a perda de água e melhoraram o aspecto visual dos frutos, e a logevidade deste tratamento foi de 12 contra 7 dias da testemunha.The mango is a tropical climacteric fruit that ripens quickly after having been picked. The useful postharvest life of 'Surpresa' mangos was evaluated using covering with cassava starch film. The fruits were immersed in suspensions to 1, 2 and 3% of cassava starch for three minutes, dried by the air and conserved in ambient temperature at ± 29º C of temperature and ± 87% of relative humidity. The outline used was entirely randomized and the experiment was carried out in 4 x 5 fatorial design (treatments x time. The loss of fresh mass (%, the firmness of the fruit and pulp, the total titratable acidity (TTA, the total soluble solids (TSS, the TSS/TTA relation and the pH, were evaluated besides of the colors of the peel and pulp. The fruits were evaluated on the 0, 3, 6, 9 and 12 days. The fruits treated with 3% of cassava starch reduced its loses of water and improved the visual aspect of the fruits, and the shelf life of this treatment was 12 against 7 days of the witness.

  6. Biodegradation and moisture uptake modified starch-filled Linear ...

    African Journals Online (AJOL)

    Sixteen different modified-cassava starch-LLDPE blends containing starch in the range of 10-40% by weight were prepared. Calcium chloride, D-glucose, chloroform and alumina were differently used as modifying agents. The Moisture uptake and biodegradation of each of the composites were investigated. Both of these ...

  7. A comparative study of the starch pasting properties of unprocessed ...

    African Journals Online (AJOL)

    Pasting properties (gelatinization temperature gelatinization time, viscosity, ease of cooking and starch stability) of cassava, plantain and banana flours have been found to be affected by processing. Roasting and boiling, reduced peak viscosities drastically. Boiling reduced the peak viscosity of cassava from 1575 to 65Bu, ...

  8. Modification on liquid retention property of cassava starch by radiation grafting with acrylonitrile: Pt. 1

    International Nuclear Information System (INIS)

    Kiatkamjornwong, S.; Nakason, C.; Chvajarempun, J.

    1993-01-01

    Radiation modification on liquid retention properties of native cassava starch, gelatinized at 85 o C, by graft copolymerization with acrylonitrile was carried out by mutual irradiation to gamma-rays. A thin aluminium foil was used to cover the inner wall of the reaction vessel, so that the homopolymer concentration was reduced to be less than 1.0% with a distilled water retention value of 665 g/g of the dry weight of the saponified grafted product. Confirmation of graft copolymerization and saponification reactions was made by the infrared spectrophotometric technique. The combined effect of radiation parameters in terms of an irradiation time and a dose rate to the total dose on the extent of the grafting reaction expressed in terms of grafting parameters which directly influenced liquid retention values was evaluated in conjunction with statistical analysis. (author)

  9. Starch behaviors and mechanical properties of starch blend films with different plasticizers.

    Science.gov (United States)

    Nguyen Vu, Hoang Phuong; Lumdubwong, Namfone

    2016-12-10

    The main objective of the study was to gain insight into structural and mechanical starch behaviors of the plasticized starch blend films. Mechanical properties and starch behaviors of cassava (CS)/and mungbean (MB) (50/50, w/w) starch blend films containing glycerol (Gly) or sorbitol (Sor) at 33% weight content were investigated. It was found that tensile strength TS and %E of the Gly-CSMB films were similar to those of MB films; but%E of all Sor-films was identical. TS of plasticized films increased when AM content and crystallinity increased. When Sor was substituted for Gly, crystallinity of starch films and their TS increased. The CSMB and MB films had somewhat a similar molecular profile and comparable mechanical properties. Therefore, it was proposed the starch molecular profile containing amylopectin with high M¯w, low M¯w of amylose, and the small size of intermediates may impart the high TS and%E of starch films. Copyright © 2016 Elsevier Ltd. All rights reserved.

  10. 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

  11. 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.

  12. 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.

  13. 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 ...

  14. Energetic potential of biogas produced from cassava starch wastewater using a pilot scale two-stage anaerobic biodigester; Potencial energetico do biogas gerado no tratamento de aguas residuarias de fecularias em sistema piloto de biodigestao anaerobia com separacao de fases

    Energy Technology Data Exchange (ETDEWEB)

    Feiden, Armin [Universidade Estadual do Oeste do Parana (UNIOESTE), Marechal Candido Rondon, PR (Brazil). Centro de Ciencias Agrarias]. E-mail: armin_feiden@yahoo.com.br; Cereda, Marney Pascoli [UNESP, Botucatu, SP (Brazil). Centro de Raizes Tropicais

    2003-06-01

    Cassava starch is extracted in more of 70 units in west of Parana state, South of Brazil. Near the border of the Parana river there is a big concentration of this type of industry. The cassava starch extraction generates a great quantity of wastewater. The aim of this work was to evaluate the energetic potential of biogas generated in the anaerobic treatment of cassava. The pilot reactors were located at a cassava processing factory, with cassava roots grauding capacity of 250 metric ton day{sup -1} at the parallel 24 deg 09'18'' South latitude and meridian 54 deg 09'26'' West longitude of Grw. The treatment pilot system was consisted of two settling tanks with 500 L each, connected in series, followed by a two-stage anaerobic biodigester reactor. The acidogenic reactor had a capacity of 1,000 L and the methanogenic had a capacity of 3,000 L. The experiment was conducted at temperatures ranging from 23.9 deg C to 27.7 deg C, with a annual average of 25.8 deg C. It was not used the addition of nutrients nor pH correction. The best results were obtained at a flow rate of 901 L d{sup -1} with a TOC (total organic carbon) loading rate of 0.565 g L{sup -1} d{sup -1} and COD (chemical oxygen demand) of 2.49 g L{sup -1} d{sup -1}, and a hydraulic residence time of 4.4 days. At this loading rate, the system had an average biogas yield of 3.975 L L{sup -1} wastewater 0.895 L L{sup -1} reactor day{sup -1}, and 0.391 L g{sup -1} TOC removed. The net biogas yield was 16.10 m{sup 3} ton{sup -1} cassava roots processed, with 28.65% CO{sub 2}. By calculation it was found that the biogas production is enough to supply 30% of the heat necessity to steam production of the industry, 100% of the heat necessity of direct drying of cassava starch, or 50% of the general total electricity need of the factory. (author)

  15. Effect of addition of different hydrocolloids on pasting, thermal, and rheological properties of cassava starch Efeito da adição de diferentes hidrocoloides sobre as propriedades de pasta, térmicas e reológicas do amido de mandioca

    Directory of Open Access Journals (Sweden)

    Tatiana Dias Leite

    2012-09-01

    Full Text Available Starches and gums are hydrocolloids frequently used in food systems to provide proper texture, moisture, and water mobility. Starch-gum interaction in food systems can change the starch granule swelling and its gelatinization and rheological properties. In this study, the effect of the addition of xanthan gum (XG, sodium carboxymethyl cellulose (SCMC, and carrageenan (CAR at the concentrations of the 0.15, 0.25, 0.35 and 0.45% (w/v on the pasting, thermal, and rheological properties of cassava starch was studied. The swelling power (SP and the scanning electron microscopy (SEM of the starch gels were also evaluated. The results obtained showed that xanthan gum (XG had a strong interaction with the cassava starch penetrating between starch granules causing increase in pasting viscosities, SP, storage and loss (G', and G", respectively modulus and reduction in the setback of the starch; sodium carboxymethyl cellulose (SCMC greatly increased the pasting viscosities, the SP, and the storage and loss (G', and G", respectively modulus of the starch-mixtures, mainly due to its greater capacity to hold water and not due to the interaction with cassava starch. Carrageenan (CAR did not change any of the starch properties since there was no interaction between this gum and cassava starch at the concentrations used.Amidos e gomas são hidrocoloides frequentemente usados em sistemas alimentícios com a finalidade de fornecer textura, umidade e mobilidade de água. A interação amido-goma em sistemas alimentícios pode alterar o inchamento do grânulo de amido e as suas propriedades de gelatinização e reológicas. Neste trabalho, o efeito da adição de goma xantana (GX, carboximetilcelulose sódica (CMC e carragena (CAR nas concentrações de 0,15, 0,25, 0,35 e 0,45% (p/v sobre as propriedades de pasta, térmicas e reológicas do amido de mandioca foi estudado. O Poder de inchamento (PI e a Microscopia Eletrônica de Varredura (MEV dos géis de amido tamb

  16. [Outcomes of endovascular repairing aortic arch disease hybrid with supra-arch debranching procedures].

    Science.gov (United States)

    Wang, Mian; Chang, Guangqi; Yin, Henghui; Yao, Chen; Wang, Jinsong; Wang, Shenming

    2015-11-01

    To summarize the experience of endovascular repairing aortic arch disease hybrid with supra-arch debranching procedures. It was a retrospective study. From January 2002 to December 2014, 42 high risk patients with aortic arch disease were treated by supra-arch debranching hybrid with subsequent endovascular repair in the First Affiliated Hospital of Sun Yat-sen University. There were 39 male and 3 female patients with a mean age of (53±13) years (ranging from 34 to 80 years). Of the 42 patients, 7 were thoracic aortic aneurysm, 20 were Stanford type B aortic dissection and 15 were Stanford type A aortic dissection. After the supra-aortic debranching technique, simultaneous (n=16) or staged (n=26, mean interval (7±3) days) endovascular repair were performed. Fisher exact test was used to compare the in-hospital mortality of ascending aorta based debranching and non-ascending aorta based debranching. Technical success rate was 81.0% (34/42). The overall 30-day complication rate was 31.0% (13/42), including 3 cerebral stroke (7.1%), 8 endoleak (19.0%, including 6 type I endoleak and 2 type II endoleak), 1 circulatory failure, 1 aorto-tracheal fistula. The 30-day mortality was 9.5% (4/42), 2 died of cerebral stroke, 1 died of circulatory failure, 1 died of aorto-tracheal fistula. The in-hospital mortality of ascending aorta based debranching group was obviously higher than that of the non-ascending aorta based debranching group (4/16 vs. 0, P=0.02). The median time of follow-up was 64.8 (2 to 156.9) months. CT scanning was performed at 1, 3 months after surgery and annually thereafter. The overall survival rate was 76.6%. During the follow-up period, there was 4 deaths, and 2 of them were aortic artery related (5.3%). There were 4 de novo complications during the follow-up period, 1 stroke attributed to bypass occlusion was cured by medical treatment, 2 pseudoaneurysm was successfully treated with open surgery, 1 stent-graft induced new distal entry tear was

  17. Effect of gamma rays on grafting parameters and liquid retention property of cassava starch-g-PAN

    International Nuclear Information System (INIS)

    Kiatkamjornwong, S.; Chvajarernpun, J.; Nakason, C.

    1992-01-01

    Radiation modification on liquid retention properties of native cassava starch, gelatinized at 85 0 C, by graft copolymerization with acrylonitrile was carried out by mutual irradiation to γ-rays. A thin aluminium foil was used to cover the inner wall of the reaction vessel so that the extent of homo polymer could be reduced to be less than 1.6% with a distilled water retention value of 665 g/g of the dry weight of the saponified grafted product. Confirmations of graft copolymerization and saponification reactions were made by the infrared spectrophotometric technique. The combined effect of radiation parameters in terms of an irradiation time and a dose rate to the same total dose on the extent of grafting reaction expressed in terms of grafting parameters which directly influenced liquid retention values was evaluated in conjunction with statistical analysis

  18. 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

  19. Cassava starch films containing acetylated starch nanoparticles as reinforcement: Physical and mechanical characterization.

    Science.gov (United States)

    Teodoro, Ana Paula; Mali, Suzana; Romero, Natália; de Carvalho, Gizilene Maria

    2015-08-01

    This paper reports the use of acetylated starch nanoparticles (NPAac) as reinforcement in thermoplastic starch films. NPAac with an average size of approximately 500 nm were obtained by nanoprecipitation. Fourier transform infrared (FTIR) and thermogravimetric analysis (TGA) indicated that NPAac are more thermally stable and essentially amorphous when compared with acetylated starch. Thermoplastic starch films with different proportions of NPAac (0.5, 1.0, 1.5, 10.0%, w/w) were obtained and characterized by scanning electron microscopy (SEM), water vapor permeability (WVP), adsorption isotherms, TGA and mechanical tests. The inclusion of reinforcement caused changes in film properties: WVP was lowered by 41% for film with 1.5% (w/w) of NPAac and moisture adsorption by 33% for film with 10% (w/w) of NPAac; and the Young's modulus and thermal stability were increased by 162% and 15%, respectively, for film with 0.5% (w/w) of NPAac compared to the starch film without the addition of NPAac. Copyright © 2015 Elsevier Ltd. All rights reserved.

  20. Cassava varietal screening for cooking quality: relationship between dry matter, starch content, mealiness and certain microscopic observations of the raw and cooked tuber

    International Nuclear Information System (INIS)

    Safo-Kantanka, O.; Owusu-Nipah, J.

    1992-01-01

    Thirteen cassava (Manihot esculenta L Crantz) varieties from three successive annual harvests were screened for the mealiness of the cooked tuber, and the elasticity and smoothness of the pounded paste. Six were selected for further studies based on their mealiness and the starch and dry matter contents were determined. The diameter of the starch granules of the selected varieties and those of an irradiated M1V2 population were measured. Microscopic examinations of the raw and cooked cells of the irradiated M1V2 population were made. Correlations among all the parameters were studied. Varietal and seasonal differences in cooking quality were observed. There was no consistent relationship between mealiness of the boiled tuber and the elasticity and smoothness of the pounded paste. Varieties that were mealy were high in dry matter and starch content. The starch granules of mealy varieties were larger than those of nonmealy ones. There were no differences between mealy and non-mealy varieties in the arrangement of the cells or ‘cell condition’, of the raw tubers. However, the cells of the cooked tubers were held less cohesively, ie there was more ‘cell disorganisation’, in mealy varieties than in non-mealy ones

  1. Pós-colheita de pêssegos (Prunus pérsica L. Bastsch revestidos com filmes a base de amido como alternativa à cera comercial Postharvest of peaches (Prunus persica L. Bastsch covered with film-forming of cassava starch as alternative to the commercial wax

    Directory of Open Access Journals (Sweden)

    Marcelo Alvares de Oliveira

    2003-12-01

    Full Text Available O presente trabalho objetivou prolongar a conservação póscolheita de pêssegos, armazenando-os à temperatura ambiente. Inicialmente selecionou-se uma microemulsão à base de fécula de mandioca e cera de abelha. Posteriormente ela foi testada, aplicando-a na superfície dos frutos em comparação com "Fruit wax" (cera comercial, com o intuito de se verificar o efeito dos diferentes tratamentos na composição química, física e físico-química dos mesmos. Utilizaram-se pêssegos 'Biuti' colhidos manualmente em 14/01/1999, ao atingirem o ponto de maturação fisiológica. Do lote colhido foram selecionados 120 frutos sendo os mesmos analisados quanto a perda de massa fresca, taxa respiratória, textura, sólidos solúveis totais, acidez total titulável e pH, a cada 3 dias. Os frutos receberam os tratamentos: Testemunha, "Fruit Wax", Fécula e Microemulsão. Os tratamentos "Fruit Wax" e "Microemulsão" proporcionaram melhor eficiência em relação à perda de massa fresca que os frutos dos tratamentos Testemunha e Fécula. Quanto à taxa de respiração, verificou-se picos da ordem de 40mg de CO2.kg-1.h-1 . Quanto aos açúcares, verificou-se que a sacarose foi o açúcar encontrado em maior quantidade, com apenas traços de glicose e frutose em algumas amostras. Quanto aos teores de sólidos solúveis totais, os frutos tratados com "Fruit Wax" apresentaram valores inferiores aos do tratamento Testemunha. O efeito da Microemulsão mostrou-se similar ao da cera "Fruit Wax" em todos os atributos e, superior ao dos tratamentos Testemunha e Fécula na redução da perda de massa fresca.The main objective of this work was to prolong the shelf life of peaches at ambient conditions. Initially, the studies were to get a film forming of cassava starch and bee wax with similar properties of commercial waxes. The second pass was apply in the surface of the fruits, commercial wax (" Fruit wax" or film-forming of cassava starch and bee wax. The

  2. The effect of clay nanoparticles as reinforcement on mechanical properties of bioplastic base on cassava starch

    Science.gov (United States)

    Harunsyah; Sariadi; Raudah

    2018-01-01

    Plastics have been used widely for packaging material since long time ago. However, environmentally friendly plastics or plastics whose raw materials come from natural polymers are still very low in development. Efforts have been conducted to develop environmental friendly plastic from renewable resources such as biopolymer. The aim of this paper is to study the influence of clay nanoparticles as reinforcment on the mechanical properties of bioplastic were prepared by solution-casting method. The content of clay nanoparticles in the bioplastic was varied from 0.2%, 0.4%, 0.6%, 0.8% and 1.0% (w/w) by weight of starch. Structural characterization was done by Fourier Transform Infrared Spectroscopy. Surface morphologies of the plastic film were examined by scanning electron microscope.The result showed that the Tensile strength was improved significantly with the addition of clay nanoparticles. The maximum tensile strength obtained was 24.18 M.Pa on the additional of clay nanoparticles by 0.6% and plasticizer by 25%. Based on data of FTIR, the produced bioplastic did not change the group function and it can be concluded that the interaction in bioplastic produced was only a physical interaction. The bioplastic based on cassava starch-clay nanoparticles and plasticizer glycerin showed that interesting mechanical properties being transparent, clear, homogeneous, flexible and easy to be handled.

  3. In vitro Starch Hydrolysis Rate, Physico-chemical Properties and Sensory Evaluation of Butter Cake Prepared Using Resistant Starch Type III Substituted for Wheat Flour.

    Science.gov (United States)

    Pongjanta, J; Utaipattanaceep, A; Naivikul, O; Piyachomkwan, K

    2008-09-01

    Resistant starch type III (RS III) derived from enzymatically debranched high amylose rice starch was prepared and used to make butter cake at different levels (0, 5, 10, 15 and 20%) in place of wheat flour. Physico-chemical properties, sensory evaluation, and in vitro starch hydrolysis rate of the developed butter cake were investigated. This study showed that the content of resistant starch in butter cake increased significantly (Pcake with RS III replacement had a significantly lower in vitro starch hydrolysis rate compared to the control cake (0% RS III). The rates of starch hydrolysis from 0 to 180 min digestion time for 0, 5, 10 15, and 20% RS III in place of wheat flour in butter cakes were 3.70 to 67.65%, 2.97 to 64.86%, 2.86 to 59.99%, 2.79 to 55.96 and 2.78 to 53.04% respectively. The physico-chemical properties of 5 to 10% RS III substituted with wheat flour in the butter cake were not significantly different from the control cake and were moderately accepted by panellists in the sensory evaluation test.

  4. 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

  5. The relationship between absorbency and density of bioplastic film made from hydrolyzed starch

    Science.gov (United States)

    Singan, Grace; Chiang, Liew Kang

    2017-12-01

    Water absorption in polymer blends such as starch-based bioplastic films is important to evaluate the stability characteristics of such films in water that will affect their long-term performance in final products. In this study, the absorbency of starch-based bioplastic films made from potato, cassava, and corn starches that have went through the hydrolysis process first to alter its characteristics and properties in terms of granular swelling and hydrophilicity behaviour. The final results showed that hydrolyzed cassava bioplastic film has the ability to absorb more water compared to hydrolyzed potato and corn bioplastic films. The reading of hydrolyzed cassava bioplastic film on the seventh day of immersion for all ratios were between 87.83 % to 131.29 %, while for hydrolyzed potato bioplastic films was 69.48 % to 92.41 % and hydrolyzed corn bioplastic films was 66.28 % to 74.18 %. Meanwhile, the density analysis was evaluated to determine its physical properties towards moisture condition. The results showed that the hydrolyzed cassava bioplastic films have higher density compared to the other two, which indicated that it is a more favourable raw material to produce biodegradable planting pot due to its ability to absorb more water. Hence, still manage to retain its shape with low brittle surface.

  6. Physicochemical properties of maca starch.

    Science.gov (United States)

    Zhang, Ling; Li, Guantian; Wang, Sunan; Yao, Weirong; Zhu, Fan

    2017-03-01

    Maca (Lepidium meyenii Walpers) is gaining research attention due to its unique bioactive properties. Starch is a major component of maca roots, thus representing a novel starch source. In this study, the properties of three maca starches (yellow, purple and black) were compared with commercially maize, cassava, and potato starches. The starch granule sizes ranged from 9.0 to 9.6μm, and the granules were irregularly oval. All the maca starches presented B-type X-ray diffraction patterns, with the relative degree of crystallinity ranging from 22.2 to 24.3%. The apparent amylose contents ranged from 21.0 to 21.3%. The onset gelatinization temperatures ranged from 47.1 to 47.5°C as indicated by differential scanning calorimetry. Significant differences were observed in the pasting properties and textural parameters among all of the studied starches. These characteristics suggest the utility of native maca starch in products subjected to low temperatures during food processing and other industrial applications. Copyright © 2016 Elsevier Ltd. All rights reserved.

  7. 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.

  8. Cassava brown streak disease effects on leaf metabolites and ...

    African Journals Online (AJOL)

    Cassava brown streak disease effects on leaf metabolites and pigment accumulation. ... Total reducing sugar and starch content also dropped significantly (-30 and -60%, respectively), much as NASE 14 maintained a relatively higher amount of carbohydrates. Leaf protein levels were significantly reduced at a rate of 0.07 ...

  9. 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)

  10. Physicochemical properties of cassava starch and starch-keratin prepared biofilm

    Directory of Open Access Journals (Sweden)

    Oluwasina Olugbenga Oladayo

    2016-08-01

    Full Text Available Synthetic plastics pose one of the biggest threats to the environment and a promising solution is biodegradable polymers. This study investigates the properties of biofilms prepared using starch/keratin blend with and without formaldehyde. Some starch properties in percentage are; moisture content 0.27, hydration capacity 189.66, amylopectin content 65.79 and amylose content 34.21. From the water testing results, thickness swelling, water absorption capacity and linear expansion of biofilm without formaldehyde after 10 s of soaking in water were 28.59%, 8.89% and 4.90% respectively and 65.30%, 91.33% and 46.29% respectively after 40 s. But, higher values are recorded for those biofilms made with addition of formaldehyde. Thus using water effect on the properties of the biofilms as the performance index, the research indicates that biofilms without formaldehyde had better performance than those with formaldehyde

  11. 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.

  12. Characterization of Function of the GlgA2 Glycogen/Starch Synthase in Cyanobacterium sp. Clg1 Highlights Convergent Evolution of Glycogen Metabolism into Starch Granule Aggregation.

    Science.gov (United States)

    Kadouche, Derifa; Ducatez, Mathieu; Cenci, Ugo; Tirtiaux, Catherine; Suzuki, Eiji; Nakamura, Yasunori; Putaux, Jean-Luc; Terrasson, Amandine Durand; Diaz-Troya, Sandra; Florencio, Francisco Javier; Arias, Maria Cecilia; Striebeck, Alexander; Palcic, Monica; Ball, Steven G; Colleoni, Christophe

    2016-07-01

    At variance with the starch-accumulating plants and most of the glycogen-accumulating cyanobacteria, Cyanobacterium sp. CLg1 synthesizes both glycogen and starch. We now report the selection of a starchless mutant of this cyanobacterium that retains wild-type amounts of glycogen. Unlike other mutants of this type found in plants and cyanobacteria, this mutant proved to be selectively defective for one of the two types of glycogen/starch synthase: GlgA2. This enzyme is phylogenetically related to the previously reported SSIII/SSIV starch synthase that is thought to be involved in starch granule seeding in plants. This suggests that, in addition to the selective polysaccharide debranching demonstrated to be responsible for starch rather than glycogen synthesis, the nature and properties of the elongation enzyme define a novel determinant of starch versus glycogen accumulation. We show that the phylogenies of GlgA2 and of 16S ribosomal RNA display significant congruence. This suggests that this enzyme evolved together with cyanobacteria when they diversified over 2 billion years ago. However, cyanobacteria can be ruled out as direct progenitors of the SSIII/SSIV ancestral gene found in Archaeplastida. Hence, both cyanobacteria and plants recruited similar enzymes independently to perform analogous tasks, further emphasizing the importance of convergent evolution in the appearance of starch from a preexisting glycogen metabolism network. © 2016 American Society of Plant Biologists. All Rights Reserved.

  13. 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

  14. Gluten-free dough-making of specialty breads: Significance of blended starches, flours and additives on dough behaviour.

    Science.gov (United States)

    Collar, Concha; Conte, Paola; Fadda, Costantino; Piga, Antonio

    2015-10-01

    The capability of different gluten-free (GF) basic formulations made of flour (rice, amaranth and chickpea) and starch (corn and cassava) blends, to make machinable and viscoelastic GF-doughs in absence/presence of single hydrocolloids (guar gum, locust bean and psyllium fibre), proteins (milk and egg white) and surfactants (neutral, anionic and vegetable oil) have been investigated. Macroscopic (high deformation) and macromolecular (small deformation) mechanical, viscometric (gelatinization, pasting, gelling) and thermal (gelatinization, melting, retrogradation) approaches were performed on the different matrices in order to (a) identify similarities and differences in GF-doughs in terms of a small number of rheological and thermal analytical parameters according to the formulations and (b) to assess single and interactive effects of basic ingredients and additives on GF-dough performance to achieve GF-flat breads. Larger values for the static and dynamic mechanical characteristics and higher viscometric profiles during both cooking and cooling corresponded to doughs formulated with guar gum and Psyllium fibre added to rice flour/starch and rice flour/corn starch/chickpea flour, while surfactant- and protein-formulated GF-doughs added to rice flour/starch/amaranth flour based GF-doughs exhibited intermediate and lower values for the mechanical parameters and poorer viscometric profiles. In addition, additive-free formulations exhibited higher values for the temperature of both gelatinization and retrogradation and lower enthalpies for the thermal transitions. Single addition of 10% of either chickpea flour or amaranth flour to rice flour/starch blends provided a large GF-dough hardening effect in presence of corn starch and an intermediate effect in presence of cassava starch (chickpea), and an intermediate reinforcement of GF-dough regardless the source of starch (amaranth). At macromolecular level, both chickpea and amaranth flours, singly added, determined

  15. Effect of carrageenan on properties of biodegradable thermoplastic cassava starch/low-density polyethylene composites reinforced by cotton fibers

    International Nuclear Information System (INIS)

    Prachayawarakorn, Jutarat; Pomdage, Wanida

    2014-01-01

    Highlights: • We prepared the TPCS/LDPE composites modified by carrageenan and/or cotton fibers. • The IR O–H stretching peak of the modified composites shifts to lower wavenumber. • Stress and Young’s modulus of the modified composites increase significantly. • The modified composites degrade faster than the non-modified composite. - Abstract: Applications of biodegradable thermoplastic starch (TPS) have been restricted due to its poor mechanical properties, limited processability and high water uptake. In order to improve properties and processability, thermoplastic cassava starch (TPCS) was compounded with low-density polyethylene (LDPE). The TPCS/LDPE blend was, then, modified by a natural gelling agent, i.e. carrageenan and natural fibers, i.e. cotton fibers. All composites were compounded and processed using an internal mixer and an injection molding machine, respectively. It was found that stress at maximum load and Young’s modulus of the TPCS/LDPE composites significantly increased by the addition of the carrageenan and/or the cotton fibers. The highest mechanical properties were obtained from the TPCS/LDPE composites modified by both the carrageenan and the cotton fibers. Percentage water absorption of all of the TPCS/LDPE composites was found to be similar. All modified composites were also degraded easier than the non-modified one. Furthermore, all the composites were analyzed using Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and Scanning electron microscopy (SEM)

  16. Characterization of Function of the GlgA2 Glycogen/Starch Synthase in Cyanobacterium sp. Clg1 Highlights Convergent Evolution of Glycogen Metabolism into Starch Granule Aggregation1

    Science.gov (United States)

    Kadouche, Derifa; Arias, Maria Cecilia

    2016-01-01

    At variance with the starch-accumulating plants and most of the glycogen-accumulating cyanobacteria, Cyanobacterium sp. CLg1 synthesizes both glycogen and starch. We now report the selection of a starchless mutant of this cyanobacterium that retains wild-type amounts of glycogen. Unlike other mutants of this type found in plants and cyanobacteria, this mutant proved to be selectively defective for one of the two types of glycogen/starch synthase: GlgA2. This enzyme is phylogenetically related to the previously reported SSIII/SSIV starch synthase that is thought to be involved in starch granule seeding in plants. This suggests that, in addition to the selective polysaccharide debranching demonstrated to be responsible for starch rather than glycogen synthesis, the nature and properties of the elongation enzyme define a novel determinant of starch versus glycogen accumulation. We show that the phylogenies of GlgA2 and of 16S ribosomal RNA display significant congruence. This suggests that this enzyme evolved together with cyanobacteria when they diversified over 2 billion years ago. However, cyanobacteria can be ruled out as direct progenitors of the SSIII/SSIV ancestral gene found in Archaeplastida. Hence, both cyanobacteria and plants recruited similar enzymes independently to perform analogous tasks, further emphasizing the importance of convergent evolution in the appearance of starch from a preexisting glycogen metabolism network. PMID:27208262

  17. 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.

  18. Synthesis and Characterization of PVP-Grafted-Starch Hydrogels Using Gamma Radiation

    International Nuclear Information System (INIS)

    Suwanmala, Phiriyatorn; Hemvichian, Kasinee; Sonsuk, Manit

    2004-10-01

    A Series of hydrogels were prepared from gelatinized cassava starch and vinylpyrrolidone by radiation-induced graft copolymerization. Gel fraction, swelling ratio and gel strength of the obtained hydrogels were characterized. The experimental results show that the swelling ratio is inversely dependent on the radiation dose. The results from PVP-grafted-starch were subsequently compared with those of PVP hydrogels and PVP-blended-starch hydrogels. It was found that the PVP-grafted-starch hydrogels, with gel fraction higher than 80% can be prepared at the dose of 10 kGy, while PVP and PVP-blended-starch hydrogels require at least 30 kGy to obtain gels with more than 80% gel fraction

  19. Improvement of cassava quality through mutation breeding

    International Nuclear Information System (INIS)

    Safo-Kantanka, O.

    1997-01-01

    Ghana has not been able to take advantage of the high-yielding cassava varieties developed by the International Institute of Tropical Agriculture (IITA) because these varieties generally do not have the desired cooking quality. The major emphasis of this project therefore is to use mutations to produce varieties with the desired starch characteristics while maintaining the disease-resistance and high-yielding characteristics of the IITA varieties. 1 ref., 4 tabs

  20. Improvement of cassava quality through mutation breeding

    Energy Technology Data Exchange (ETDEWEB)

    Safo-Kantanka, O [Crop Science Dept., Univ. of Science and Technology, Kumasi (Ghana)

    1997-12-01

    Ghana has not been able to take advantage of the high-yielding cassava varieties developed by the International Institute of Tropical Agriculture (IITA) because these varieties generally do not have the desired cooking quality. The major emphasis of this project therefore is to use mutations to produce varieties with the desired starch characteristics while maintaining the disease-resistance and high-yielding characteristics of the IITA varieties. 1 ref., 4 tabs.

  1. Biological synthesis of Au nanoparticles using liquefied mash of cassava starch and their functionalization for enhanced hydrolysis of xylan by recombinant xylanase.

    Science.gov (United States)

    Zeng, Sumei; Du, Liangwei; Huang, Meiying; Feng, Jia-Xun

    2016-05-01

    Au nanoparticles (AuNPs) have shown the potential for a variety of applications due to their unique physical and chemical properties. In this study, a facile and affordable method for the synthesis of AuNPs via the liquefied mash of cassava starch has been described and the functionalized AuNPs by L-cysteine improved activity of recombinant xylanase was demonstrated. UV-Vis absorption spectroscopy, transmission electron microscopy, and zeta potential measurements were performed to characterize the AuNPs and monitor their synthesis. The presence of Au was confirmed by energy-dispersive X-ray spectroscopy (EDX) and the X-ray diffraction patterns showed that Au nanocrystals were face-centered cubic. The C=O stretching vibration in the Fourier transform infrared spectrum of AuNPs suggested that the hemiacetal C-OH of sugar molecules performed the reduction of Au³⁺ to Au⁰. The presence of C and O in the EDX spectrum and the negative zeta potential of AuNPs suggested that the biomolecules present in liquefied cassava mash were responsible for the stabilization of AuNPs. The surface of AuNPs was easily functionalized by L-cysteine, which improved the stability of AuNPs. Moreover, cysteine-functionalized AuNPs could significantly improve recombinant xylanase efficiency and stability.

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

    DEFF Research Database (Denmark)

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

    1997-01-01

    The sensitivity and reproducibility of three methods for determining the total cyanogenic potential (CNp) of 7 fresh and processed cassava varieties were determined and compared. The total cyanogen content of fresh cassava roots and three cassava products (kondowole, makaka, and starch) were...... analysed by the acid hydrolysis, microdiffusion with solid state detection and Cooke's enzymatic assays. The total cyanogen contents of the cassava, obtained by the three methods were not significantly different (p....3+or-0.4 and 20.4+or-1.4 mg HCN eq. kg-1 fresh weight by Cooke's, acid hydrolysis and solid state methods, respectively. However, at very low cyanogen levels, less than 5 mg HCN eq. kg-1 fresh weight, the acid hydrolysis method overestimates by 3-5 times. Otherwise, their coefficients of variations...

  3. Impact of edible chitosan-cassava starch coatings enriched with Lippia gracilis Schauer genotype mixtures on the shelf life of guavas (Psidium guajava L.) during storage at room temperature.

    Science.gov (United States)

    de Aquino, Alana Bezerra; Blank, Arie Fitzgerald; Santana, Luciana Cristina Lins de Aquino

    2015-03-15

    The effect of edible chitosan-cassava starch (CH-CS) coatings containing a mixture of Lippia gracilis Schauer genotypes (EOM) on the shelf life of guavas during storage at room temperature for 10 days was studied. Sixteen formulations were prepared with a range of chitosan and essential oil mixtures concentrations, and the in vitro antimicrobial activity was tested. Formulations containing 2.0% cassava starch, 2.0% chitosan and 1.0%, 2.0% or 3.0% EOM were most effective in inhibiting the growth of the majority of bacteria. The edible CH-CS coating and CH-CS with 1.0% (CH-CS-EOM1) or 3.0% EOM (CH-CS-EOM3) were added to guavas and the shelf life was evaluated. On the tenth day of storage, total aerobic mesophilic bacteria and mould and yeast counts were statistically lower (p<0.05) in the CH-CS-EOM1- or CH-CS-EOM3-coated fruits than CH-CS-coated fruits. In addition, fruits coated with CH-CS or CH-CS-EOM showed no significant changes of total soluble solids content, while CH-CS-EOM-coated fruits showed lower titratable acidity than CH-CS-coated fruits at the end of storage. CH-CS-EOM3-coated guavas showed lower a(∗) and b(∗) values and higher L(∗) and hue values than those with other coatings. Copyright © 2014 Elsevier Ltd. All rights reserved.

  4. 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.

  5. 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

  6. Properties and antioxidant action of actives cassava starch films incorporated with green tea and palm oil extracts.

    Directory of Open Access Journals (Sweden)

    Kátya Karine Nery Carneiro Lins Perazzo

    Full Text Available There is an interest in the development of an antioxidant packaging fully biodegradable to increase the shelf life of food products. An active film from cassava starch bio-based, incorporated with aqueous green tea extract and oil palm colorant was developed packaging. The effects of additives on the film properties were determined by measuring mechanical, barrier and thermal properties using a response surface methodology design experiment. The bio-based films were used to pack butter (maintained for 45 days under accelerated oxidation conditions. The antioxidant action of the active films was evaluated by analyzing the peroxide index, total carotenoids, and total polyphenol. The same analysis also evaluated unpacked butter, packed in films without additives and butter packed in LDPE films, as controls. The results suggested that incorporation of the antioxidants extracts tensile strength and water vapor barrier properties (15 times lower compared to control without additives. A lower peroxide index (231.57%, which was significantly different from that of the control (p<0.05, was detected in products packed in film formulations containing average concentration of green tea extracts and high concentration of colorant. However, it was found that the high content of polyphenols in green tea extract can be acted as a pro-oxidant agent, which suggests that the use of high concentration should be avoided as additives for films. These results support the applicability of a green tea extract and oil palm carotenoics colorant in starch films totally biodegradable and the use of these materials in active packaging of the fatty products.

  7. Inhibition of raw starch digestion by one glucoamylase preparation from black Aspergillus at high enzyme concentration

    Energy Technology Data Exchange (ETDEWEB)

    Saka, B C; Veda, S

    1981-09-01

    Raw starch digestion by glucoamylase I (Ab. G-I) preparation from black Aspergillus was inhibited significantly at relatively high concentration of the enzyme. The properties of this enzyme were studied together with those of another glucoamylase I (Nor. G-I), also from black Aspergillus. The two glucoamylases do not differ so much in their physico-chemical properties such as molecular weight, pH and thermal stability, pH and temperature optimum, substrate specificity, debranching activity, isoelectric point etc. The adsorption rate of both enzymes on raw starch increased by the increase of enzyme concentration. The raw starch digestion rate by adsorbed Ab. G-I, however, was decreased with the increase of concentration of enzyme whereas the same was increased in case of Nor. G-I. The inhibitory effect was weaker at 60 deg. Celcius or above. (Refs. 11).

  8. Properties and Antioxidant Action of Actives Cassava Starch Films Incorporated with Green Tea and Palm Oil Extracts

    Science.gov (United States)

    Perazzo, Kátya Karine Nery Carneiro Lins; Conceição, Anderson Carlos de Vasconcelos; dos Santos, Juliana Caribé Pires; Assis, Denilson de Jesus; Souza, Carolina Oliveira; Druzian, Janice Izabel

    2014-01-01

    There is an interest in the development of an antioxidant packaging fully biodegradable to increase the shelf life of food products. An active film from cassava starch bio-based, incorporated with aqueous green tea extract and oil palm colorant was developed packaging. The effects of additives on the film properties were determined by measuring mechanical, barrier and thermal properties using a response surface methodology design experiment. The bio-based films were used to pack butter (maintained for 45 days) under accelerated oxidation conditions. The antioxidant action of the active films was evaluated by analyzing the peroxide index, total carotenoids, and total polyphenol. The same analysis also evaluated unpacked butter, packed in films without additives and butter packed in LDPE films, as controls. The results suggested that incorporation of the antioxidants extracts tensile strength and water vapor barrier properties (15 times lower) compared to control without additives. A lower peroxide index (231.57%), which was significantly different from that of the control (pstarch films totally biodegradable and the use of these materials in active packaging of the fatty products. PMID:25251437

  9. Evaluation of the Potentials of Some Cassava Varieties in Nigeria for ...

    African Journals Online (AJOL)

    Suitability of four cassava varieties (98/2101, 98/0505, TME 419, and TMS 4(2) 1425) for ethanol production was investigated. The total starch and amylose contents of variety 98/2101 were higher than those of the other three varieties. Variety 98/2101 also gave the highest ethanol productivity and yield. This was followed ...

  10. Genomics approaches to unlock the high yield potential of cassava, a tropical model plant

    Directory of Open Access Journals (Sweden)

    Shengkui ZHANG,Ping'an MA,Haiyan WANG,Cheng LU,Xin CHEN,Zhiqiang XIA,Meiling ZOU,Xinchen ZHOU,Wenquan WANG

    2014-12-01

    Full Text Available Cassava, a tropical food, feed and biofuel crop, has great capacity for biomass accumulation and an extraordinary efficiency in water use and mineral nutrition, which makes it highly suitable as a model plant for tropical crops. However, the understanding of the metabolism and genomics of this important crop is limited. The recent breakthroughs in the genomics of cassava, including whole-genome sequencing and transcriptome analysis, as well as advances in the biology of photosynthesis, starch biosynthesis, adaptation to drought and high temperature, and resistance to virus and bacterial diseases, are reviewed here. Many of the new developments have come from comparative analyses between a wild ancestor and existing cultivars. Finally, the current challenges and future potential of cassava as a model plant are discussed.

  11. Effect of multiple subcultures on Musa shoots derived from cassava ...

    African Journals Online (AJOL)

    Shoot tip explants excised from in vitro plantlets of two Musa genotypes (TM3X 15108-6 and TMBX 612-74) were seeded singly into test tubes containing twenty milliliters each of Musa multiplication medium gelled differently in 60 and 70 gL-l cassava starch as well as 5 gL-l agar and placed on shelves under 14 h photo ...

  12. Effect of jute and kapok fibers on properties of thermoplastic cassava starch composites

    International Nuclear Information System (INIS)

    Prachayawarakorn, Jutarat; Chaiwatyothin, Sudarat; Mueangta, Suwat; Hanchana, Areeya

    2013-01-01

    Highlights: ► TPCS matrix was reinforced by the low (jute) and high (kapok) absorbency cellulosic fibers. ► Water absorption of the TPCS/jute and TPCS/kapok fiber composites decreases. ► Stress and Young’s modulus of the TPCS/jute and TPCS/kapok fiber composites increase. ► Thermal degradation temperature of the TPCS/kapok fiber composite decreases. - Abstract: Since mechanical properties and water uptake of biodegradable thermoplastic cassava starch (TPCS) was still the main disadvantages for many applications. The TPCS matrix was, therefore, reinforced by two types of cellulosic fibers, i.e. jute or kapok fibers; classified as the low and high oil absorbency characteristics, respectively. The TPCS, plasticized by glycerol, was compounded by internal mixer and shaped by compression molding machine. It was found that water absorption of the TPCS/jute fiber and TPCS/kapok fiber composites was clearly reduced by the addition of the cellulosic fibers. Moreover, stress at maximum load and Young’s modulus of the composites increased significantly by the incorporation of both jute and kapok fibers. Thermal degradation temperature, determined from thermogravimetric analysis (TGA), of the TPCS matrix increased by the addition of jute fibers; however, thermal degradation temperature decreased by the addition of kapok fibers. Functional group analysis and morphology of the TPCS/jute fiber and TPCS/kapok fiber composites were also examined using Fourier Transform Infrared Spectroscopy (FTIR) and Scanning Electron Microscopy (SEM) techniques

  13. 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.

  14. Doubling Power Output of Starch Biobattery Treated by the Most Thermostable Isoamylase from an Archaeon Sulfolobus tokodaii.

    Science.gov (United States)

    Cheng, Kun; Zhang, Fei; Sun, Fangfang; Chen, Hongge; Percival Zhang, Y-H

    2015-08-20

    Biobattery, a kind of enzymatic fuel cells, can convert organic compounds (e.g., glucose, starch) to electricity in a closed system without moving parts. Inspired by natural starch metabolism catalyzed by starch phosphorylase, isoamylase is essential to debranch alpha-1,6-glycosidic bonds of starch, yielding linear amylodextrin - the best fuel for sugar-powered biobattery. However, there is no thermostable isoamylase stable enough for simultaneous starch gelatinization and enzymatic hydrolysis, different from the case of thermostable alpha-amylase. A putative isoamylase gene was mined from megagenomic database. The open reading frame ST0928 from a hyperthermophilic archaeron Sulfolobus tokodaii was cloned and expressed in E. coli. The recombinant protein was easily purified by heat precipitation at 80 (o)C for 30 min. This enzyme was characterized and required Mg(2+) as an activator. This enzyme was the most stable isoamylase reported with a half lifetime of 200 min at 90 (o)C in the presence of 0.5 mM MgCl2, suitable for simultaneous starch gelatinization and isoamylase hydrolysis. The cuvett-based air-breathing biobattery powered by isoamylase-treated starch exhibited nearly doubled power outputs than that powered by the same concentration starch solution, suggesting more glucose 1-phosphate generated.

  15. 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.

  16. 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.

  17. Poly(Lactic Acid) Filled with Cassava Starch-g-Soybean Oil Maleate

    OpenAIRE

    Kiangkitiwan, Nopparut; Srikulkit, Kawee

    2013-01-01

    Poly(lactic acid), PLA, is a biodegradable polymer, but its applications are limited by its high cost and relatively poorer properties when compared to petroleum-based plastics. The addition of starch powder into PLA is one of the most promising efforts because starch is an abundant and cheap biopolymer. However, the challenge is the major problem associated with poor interfacial adhesion between the hydrophilic starch granules and the hydrophobic PLA, leading to poorer mechanical properties....

  18. Production of resistant starch by enzymatic debranching in legume flours.

    Science.gov (United States)

    Morales-Medina, Rocío; Del Mar Muñío, María; Guadix, Emilia M; Guadix, Antonio

    2014-01-30

    Resistant starch (RS) was produced by enzymatic hydrolysis of flours from five different legumes: lentil, chickpea, faba bean, kidney bean and red kidney bean. Each legume was firstly treated thermally, then hydrolyzed with pullulanase for 24h at 50°C and pH 5 and lyophilized. At the end of each hydrolysis reaction, the RS amount ranged from 4.7% for red kidney beans to 7.5% for chickpeas. With respect to the curves of RS against hydrolysis time, a linear increase was observed initially and a plateau was generally achieved by the end of reaction. These curves were successfully modeled by a kinetic equation including three parameters: initial RS, RS at long operation time and a kinetic constant (k). Furthermore, the relative increase in hydrolysis, calculated using the kinetic parameters, was successfully correlated to the percentage of amylose. Copyright © 2013 Elsevier Ltd. All rights reserved.

  19. Instant blend from cassava derivatives produced by extrusion

    OpenAIRE

    Trombini, Fernanda Rossi Moretti; Mischan, Martha Maria; Leonel, Magali

    2016-01-01

    ABSTRACT: The current research aimed to evaluate the effects of extrusion parameters on the physical characteristics of extruded blends of cassava leaf flour and starch. A factorial central composite design with four independent variables and the response surface methodology were used to evaluate the results of color parameters (L*, a*, b*), water absorption index, water solubility index and paste properties, according to the variations in the leaf flour percentage (1.5 to 7.5%), extrusion te...

  20. 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.

  1. 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.

  2. Removal of total suspended solid by natural coagulant derived from cassava peel waste

    Science.gov (United States)

    Mohd-Asharuddin, S.; Othman, N.; Mohd-Zin, N. S.; Tajarudin, H. A.

    2018-04-01

    The present study was aimed to investigate the performance of starch derived from cassava peel waste as primary coagulant and coagulant aid. Comparable study was also conducted using commercially used aluminium sulfate (alum) as primary coagulant. A series of Jar tests were performed using raw water from Sembrong Barat water treatment plant. It was observed that coagulation test using cassava peel starch (CPS) alone had unappreciable removing ability. However, it was found that combination of alum-CPS successfully achieve up to 90.48% of total suspended solid (TSS) removal under optimized working conditions (pH 9, 7.5mg/L : 100 mg/L of alum : CPS dosage, rapid mixing of 200 rpm for 1 minute; 100 rpm for 2 minutes, slow mixing of 25 rpm for 30 minutes and 30 minutes settling time). This remarks the reduction in alum dosage up to 50% compared to coagulation test using alum alone. Therefore this finding suggesting that CPS can be considered as potential source of sustainable and effective coagulant aid for water treatment especially in developing countries.

  3. Toughening of Poly(lactic acid and Thermoplastic Cassava Starch Reactive Blends Using Graphene Nanoplatelets

    Directory of Open Access Journals (Sweden)

    Anibal Bher

    2018-01-01

    Full Text Available Poly(lactic acid (PLA was reactively blended with thermoplastic cassava starch (TPCS and functionalized with commercial graphene (GRH nanoplatelets in a twin-screw extruder, and films were produced by cast-film extrusion. Reactive compatibilization between PLA and TPCS phases was reached by introducing maleic anhydride and a peroxide radical during the reactive blending extrusion process. Films with improved elongation at break and toughness for neat PLA and PLA-g-TPCS reactive blends were obtained by an addition of GRH nanoplatelets. Toughness of the PLA-g-TPCS-GRH was improved by ~900% and ~500% when compared to neat PLA and PLA-g-TPCS, respectively. Crack bridging was established as the primary mechanism responsible for the improvement in the mechanical properties of PLA and PLA-g-TPCS in the presence of the nanofiller due to the high aspect ratio of GRH. Scanning electron microscopy images showed a non-uniform distribution of GRH nanoplatelets in the matrix. Transmittance of the reactive blend films decreased due to the TPCS phase. Values obtained for the reactive blends showed ~20% transmittance. PLA-GRH and PLA-g-TPCS-GRH showed a reduction of the oxygen permeability coefficient with respect to PLA of around 35% and 50%, respectively. Thermal properties, molecular structure, surface roughness, XRD pattern, electrical resistivity, and color of the films were also evaluated. Biobased and compostable reactive blend films of PLA-g-TPCS compounded with GRH nanoplatelets could be suitable for food packaging and agricultural applications.

  4. 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.

  5. MODELING OF THE SEPARATION OF PARTICLES NOT RETAINED IN THE STAGE OF SEDIMENTATION ON CHANELS: EXTRACTION PROCESS CASSAVA STARCH

    Directory of Open Access Journals (Sweden)

    Patricia Torres Lozada

    2014-12-01

    Full Text Available On the settling stage in channels of the extraction process of the cassava starch, is generated around 80% of the total wastewater from the process. On this study, we analyze the theoretical modeling of the particles that are not retained in the channels basing on the analyses of settling of discrete particles with sizes between 2 and 8 microns, using the Stockes Law. The theoretical modeling showed that the sedimentation rate is between 0,007 and 0,112 cm/min. With this rate range and a critical flow rate of 1,5 L/s, for the total removal of the particles, it is required a structure with a surface area of 1288 m2 , height of 1 m and approximately 10 days. This study shows that is not economically or technically feasible the conventional nor high settling to retain this type of particles, being advisable to evaluate different mechanisms to improve the separation efficiency of particles that may potentiate their use and to avoid the contamination of the receiving bodies of these effluents

  6. SYNTHESIS AND CHARACTERIZATION OF BIODEGRDABLE PLASTIC FROM CASAVA STARCH AND ALOE VERA EXTRACT WITH GLYCEROL PLASTICIZER

    Directory of Open Access Journals (Sweden)

    Mery Apriyani

    2016-05-01

    Full Text Available Synthesis and characterizations of Biodegradable Plastic made of Cassava Waste Starch, glycerol, acetic acid and Aloe vera extract has done. The aims of this research are to study the influence of addition of aloe vera extract in plastics mechanics properties, water vapor transmission rate and biodegradation. There are five main steps in this research, extraction of aloe vera, cassava starch preparation from cassava waste, preparations, characterization and biodegradability study of biodegradable plastic. The addition variations of aloe vera extract that used in this research are 0.01; 0.03; 0.05; 0.07 and 0.14 grams. Results showed that the addition of aloe Vera tends to increased biodegrable plastic thickness to 0.01 mm and elongation to 32.07%. However, biodegradable plastic tensile strength tends to decreased to 23.95 Mpa. Optimum tensile strength is 3.90 Mpa and elongation is 34.43%. Optimum water vapor transmission rate is 2.40 g/m2hours. Biodegradation study of biodegradable plastic showed that addition of aloe vera extract doesn’t significantly influence in plastic degradations.

  7. Improvement of raw starch digestibility by ion-beam mutation of Aspergillus awamori

    Energy Technology Data Exchange (ETDEWEB)

    Amsal, Aryanti [National Atomic Energy Agency, Jakarta (Indonesia); Takigami, Machiko; Ito, Hitoshi

    1998-09-01

    Aspergillus awamori possess the ability to express raw starch digestibility. For the effective utilization of starchy crops produced in South-Asian countries, it is important to achieve the digestion of raw starchs for industrial fermentation process. In this study, higher ratio of mutant strains of Aspergillus awamori IFO4033 were isolated by irradiation of C{sup 5+} ion-beam on freeze dried spores with improvement of enzyme production for two-to threefold in the extracellular {alpha}-amylase compared with gamma-irradiation. The digestibility of raw starch from cassava, sago and sukun increased remarkably about two-to threefold by some mutant strains obtained from irradiation of C{sup 5+} ion-beam. (author)

  8. Improvement of raw starch digestibility by ion-beam mutation of Aspergillus awamori

    International Nuclear Information System (INIS)

    Amsal, Aryanti; Takigami, Machiko; Ito, Hitoshi

    1998-01-01

    Aspergillus awamori possess the ability to express raw starch digestibility. For the effective utilization of starchy crops produced in South-Asian countries, it is important to achieve the digestion of raw starchs for industrial fermentation process. In this study, higher ratio of mutant strains of Aspergillus awamori IFO4033 were isolated by irradiation of C 5+ ion-beam on freeze dried spores with improvement of enzyme production for two-to threefold in the extracellular α-amylase compared with gamma-irradiation. The digestibility of raw starch from cassava, sago and sukun increased remarkably about two-to threefold by some mutant strains obtained from irradiation of C 5+ ion-beam. (author)

  9. Structural properties and gelatinisation characteristics of potato and cassava starches and mutants thereof

    NARCIS (Netherlands)

    Gomand, S.V.; Lamberts, L.; Derde, L.J.; Groesaert, H.; Vandeputte, G.E.; Goderis, B.; Visser, R.G.F.; Delcour, J.A.

    2010-01-01

    The molecular size of amylopectin (AP) and amylose (AM), AP chain length distribution, crystallinity and granular structure (morphology and granule size distribution) of five wild type potato starches (wtps), five AM free potato starches (amfps), four high-AM potato starches (haps), one wild type

  10. Quantification of starch physicochemical characteristics in a cassava ...

    African Journals Online (AJOL)

    ... cloned (6-8 plants per genotype) and established in a single-row trial. ... In the parents, it ranged between 1.3-8.6 and 50-67g100g-1 starch at 60oC, respectively. ... In both the parents and the F1 families, the reducing sugar and protein ...

  11. 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.

  12. THERMAL ANALYSIS, RHEOLOGY, X-RAY DIFFRACTOMETRY AND ATOMIC FORCE MICROSCOPY IN THE EVALUATION OF BINARY MIXTURES OF “STARCH-HYDROCOLLOIDS”

    Directory of Open Access Journals (Sweden)

    Crislaine Alberton

    2014-02-01

    Full Text Available Starch is arguably the most investigated biopolymer in the world and the cassava starch that is extracted from Manihot esculenta Crantz, represents an important vegetal crop in tropical countries, where its roots and derivatives serve as food and a source of energy. The main composition of these roots is 70-80% water, 16-24% starch and small quantities (<4% of protein, lipids vitamins and minerals. Hydrocolloids, or gums, are substances consisting of a hydrophilic long-chain with colloidal properties that, in water-based systems, produce gels. Starches and hydrocolloids are often used together in food systems to provide texture, water mobility, control moisture, improve product quality and stability, facilitate processing and reduce costs. In this study, the interactions between cassava and starch-hydrocolloids (1% of the following gums: CMC, jatahy, pectin and xanthan were investigated. The TG/DTG method made it possible to determine the thermal decomposition of each sample, which under air atmosphere occurs in three steps. Little difference was observed in the degree of relative crystallinity (XRD and in the average roughness or average diameter of the starch granules (NC-AFM. The viscosity and pasting properties (RVA increased, and were higher for starch treated with jatahy gum. A large decrease was observed in peak temperature and gelatinisation enthalpy for the treated samples (DSC.

  13. Evaluation of the pasting and some functional properties of starch ...

    African Journals Online (AJOL)

    STORAGESEVER

    2009-05-18

    May 18, 2009 ... It is essentially a carbohydrate food with low protein and fat. Edible part of ... The cassava roots used for the study were harvested at 12 months after planting. .... or gel after cooling and that less stability of starch paste is commonly ... to the simple kinetic effect of cooling on viscosity and the re-association of ...

  14. The structural modification of cassava starch using a saline water pretreatment

    Directory of Open Access Journals (Sweden)

    Hanny Frans SANGIAN

    2018-04-01

    Full Text Available Abstract The cassava has been modified successfully by using the saline water, which was abundantly available on the planet. The biomass was submerged in saline waters that salt concentrations were altered at 0, 3.5 percent (seawater and 10 percent (w/w and were kept 5 days. After recovery by washing steps, the treated solids were characterized by using XRD (X-ray diffraction , FTIR (Fourier transform infra-red, and SEM (Scanning electron microscopic. The results showed that the XRD pattern of saline water pretreatment decreased significantly. The biggest decrease of X-ray intensity occurred at around 18o. Meanwhile, the fingerprint of FTIR revealed the transmittance intensity of infra-red ray of saline water treated solid inclined for all wave constant numbers, suggesting that many hydrogen bonds were disconnected. Those findings also were enhanced by SEM pictures that showed the change of surface morphology of treated biomass. It was indicative that cassava structure was modified becoming more textured after employing saline water pretreatment. This work is an innovative finding to gradually substitute commercial ionic liquids that are very expensive with saline water for biomass pretreatment.

  15. Starch/polyester films: simultaneous optimisation of the properties for the production of biodegradable plastic bags

    OpenAIRE

    Olivato, J. B.; Grossmann, M. V. E.; Bilck, A. P.; Yamashita, F.; Oliveira, L. M.

    2013-01-01

    Blends of starch/polyester have been of great interest in the development of biodegradable packaging. A method based on multiple responses optimisation (Desirability) was used to evaluate the properties of tensile strength, perforation force, elongation and seal strength of cassava starch/poly(butylene adipate-co-terephthalate) (PBAT) blown films produced via a one-step reactive extrusion using tartaric acid (TA) as a compatibiliser. Maximum results for all the properties were set as more des...

  16. Characterization of different cassava samples by nuclear magnetic resonance spectroscopy

    International Nuclear Information System (INIS)

    Iulianelli, Gisele C.V.; Tavares, Maria I.B.

    2011-01-01

    Cassava root (Manihot esculenta Crantz) is grown in all Brazilian states, being an important product in the diet of Brazilians. For many families of the North and Northeast states, it may represent the main energy source. The cassava root flour has high levels of starch, in addition to containing fiber, lipids and some minerals. There is, however, great genetic variability, which results in differentiation in its chemical composition and structural aspect. Motivated by the economic, nutritional and pharmacological importance of this product, this work is aimed at characterizing six cassava flour samples by NMR spectroscopy. The spectra revealed the main chemical groups. Furthermore, the results confirmed differences on chemical and structural aspect of the samples. For instance, the F1 sample is richer in carbohydrates, while the F4 sample has higher proportion of glycolipids, the F2 sample has higher amylose content and the F6 sample exhibits a greater diversity of glycolipid types. Regarding the molecular structure, the NMR spectra indicated that the F1 sample is more organized at the molecular level, while the F3 and F5 samples are similar in amorphicity and in the molecular packing. (author)

  17. Utilization of cassava waste through fermentation technology

    International Nuclear Information System (INIS)

    Lotong, N.

    1991-01-01

    Over 400 isolates of molds were screened for raw starch digesting enzymes and aspergillus J8 ad Rhizopus N37 were selected for further investigations. Crude enzymes obtained from wheat bran was higher than from rice bran. Crude enzymes from Aspergillus is active at pH 4.0, whereas that from Rhizopus is active at pH 5.0. Aspergillus J8 gave higher yield of silage fermentation. Selection of yeast strain was accomplished, it was found that Saccharomyces cerevisiae SC90, the local commercial strain (non-flocculent) performed best in fermentation of cassava mash. Another strain AM12, a flocculent fusant strain derived from fusion between flocculent strain and sake brewing strain was comparable to that of commercial strain at normal temperature but performed better at higher temperature up to 40 deg C. It is unlikely that fuel alcohol produced from raw cassava will be able to compete with petroleum fuel at this moment. However, silage fermentation to increase nutritional quality of the silage through selected strains of microorganisms has a good prospect to pursue. (author)

  18. Acid and enzymatic hydrolysis to recover reducing sugars from cassava bagasse: an economic study

    Directory of Open Access Journals (Sweden)

    Woiciechowski Adenise Lorenci

    2002-01-01

    Full Text Available The objective of this work was to study the acid and enzymatic hydrolysis of cassava bagasse for the recovery of reducing sugars and to establish the operational costs. A statistical program "Statistica", based on the surface response was used to optimize the recovery of reducing sugars in both the processes. The process economics was determined considering the values of reducing sugars obtained at laboratory scale, and the operations costs of a cylindrical reactor of 1500 L, with flat walls at the top and bottom. The reactor was operated with 150 kg of cassava bagasse and 1350 kg of water. The yield of the acid hydrolysis was 62.4 g of reducing sugars from 100 g of cassava bagasse containing 66% starch. It represented 94.5% of reducing sugar recovery. The yield of the enzymatic hydrolysis was 77.1 g of reducing sugars from 120 g of cassava bagasse, which represented 97.3% of reducing sugars recovery. Concerning to the time, a batch of acid hydrolysis required 10 minutes, plus the time to heat and cool the reactor, and a batch of the enzymatic hydrolysis needed 25 hours and 20 minutes, plus the time to heat and to cool the reactor. Thus, the acid hydrolysis of 150 kg of cassava bagasse required US$ 34.27, and the enzymatic hydrolysis of the same amount of cassava bagasse required US$ 2470.99.

  19. 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.

  20. Biscoitos de polvilho azedo enriquecidos com fibras solúveis e insolúveis Fermented cassava starch biscuits enriched with soluble and insoluble fibers

    Directory of Open Access Journals (Sweden)

    Flavio Martins Montenegro

    2008-12-01

    Full Text Available O presente trabalho avaliou a utilização de farelo de trigo e polidextrose como fontes de fibra no enriquecimento de biscoitos de polvilho. Utilizou-se a Metodologia de Superfície de Resposta para verificar a influência da adição destes ingredientes nos parâmetros de qualidade dos biscoitos. As respostas avaliadas do planejamento experimental fatorial completo 2² foram o volume específico, a dureza instrumental, a umidade e a cor - parâmetros L, a* e b*. Para as respostas: volume específico e dureza instrumental, todos os fatores foram significativos, a 95% de confiança, com R² = 0,9307 e 0,8091, respectivamente. Pela análise das superfícies geradas, pode-se observar que o farelo de trigo e a polidextrose reduziram o volume específico e o farelo teve maior efeito no aumento da dureza. A substituição de polvilho azedo por farelo de trigo e polidextrose nas proporções de 1,5 e 5%, respectivamente, gerou uma amostra rica em fibras, com 6,23% de fibra alimentar (calculado teoricamente, sem prejuízo considerável para as características de expansão e dureza, e com boa aceitação sensorial.This work evaluated the use of wheat bran and polidextrose as fiber sources to enrich fermented cassava starch biscuits. The Response Surface Methodology was used to verify the influence of the addition of these fiber sources on the quality parameters of the biscuits. The responses of the 2² central composite rotational experimental design that were evaluated were specific volume, hardness, and moisture and color - parameters L, a*, and b*. For the specific volume and hardness responses, all factors were significant: 95% confidence level, with R² of 0.9307 and 0.8091, respectively. Analyzing the surfaces obtained it could be observed that the wheat bran and polidextrose reduced the specific volume and the wheat bran had a greater effect in increasing hardness. The substitution of fermented cassava starch by wheat bran and polidextrose in

  1. Contribution to the understanding of the cooking quality of cassava (Manihot esculenta L. Crantz)

    Energy Technology Data Exchange (ETDEWEB)

    Safo-Kantanka, O; Owusu-Nipah, J; Osei-Minta, M; Aubyn, A; Quansah, C [Crop Science Dept. Univ. of Science and Technology, Kumasi (Ghana); Acquistucci, R [National Nutrition Inst., Rome (Italy)

    1997-07-01

    Cassava cooking quality was investigated from the mealiness of the cooked roots, and elasticity and freedom from lumpiness of the pounded paste. Microscopic study of the cells of raw and cooked roots showed that the cooking quality was related to the size of the starch granules, and the difference between varieties could be explained on the basis of cell disorganization. Dry matter and starch content were related to the differences in mealiness, and amylose content of the starch to the elasticity and smoothness of the pounded paste. Fibre content was negatively correlated with cooking quality. The loss in cooking quality during rainy season was due more to the reduction of dry matter than starch content. Changes in the gelatinization properties of the starch were also related to the loss in cooking quality. Addition of common salt to fufu paste reduced the retrogradation tendency of the starch and made fufu acceptable for consumption long after its preparation. Application of mulch during the dry season minimized soil temperature fluctuations, maintained high soil moisture, which in turn reduced changes in tuber composition. (author). 16 refs, 6 tabs.

  2. Contribution to the understanding of the cooking quality of cassava (Manihot esculenta L. Crantz)

    International Nuclear Information System (INIS)

    Safo-Kantanka, O.; Owusu-Nipah, J.; Osei-Minta, M.; Aubyn, A.; Quansah, C.; Acquistucci, R.

    1997-01-01

    Cassava cooking quality was investigated from the mealiness of the cooked roots, and elasticity and freedom from lumpiness of the pounded paste. Microscopic study of the cells of raw and cooked roots showed that the cooking quality was related to the size of the starch granules, and the difference between varieties could be explained on the basis of cell disorganization. Dry matter and starch content were related to the differences in mealiness, and amylose content of the starch to the elasticity and smoothness of the pounded paste. Fibre content was negatively correlated with cooking quality. The loss in cooking quality during rainy season was due more to the reduction of dry matter than starch content. Changes in the gelatinization properties of the starch were also related to the loss in cooking quality. Addition of common salt to fufu paste reduced the retrogradation tendency of the starch and made fufu acceptable for consumption long after its preparation. Application of mulch during the dry season minimized soil temperature fluctuations, maintained high soil moisture, which in turn reduced changes in tuber composition. (author). 16 refs, 6 tabs

  3. Effect of ionizing electron beam radiation on properties of edible biopolymers based on isolated soybean protein and cassava starch

    International Nuclear Information System (INIS)

    Uehara, Vanessa Bernardo

    2017-01-01

    In recent decades, there has been a substantial increase in the amount of research focusing on the development and characterization of biodegradable materials, particularly edible films. The use of polymers from renewable sources, prepared from plant products, has gained importance in this approach. Soy protein concentrate and cassava starch may be considered an alternative to petrochemical polymers. Processing by ionizing radiation can be used for the modification of polymers and macromolecules, resulting in new materials with great prospects of industrial use. The food industry, one of the traditionally most innovative industries, requires the constant development of new products. The widely known ability of film forming proteins and polysaccharides is a starting point for the development of new materials that meet the varying requirements of this pungent industry. In this work, films based on manioc starch and isolated soy protein were prepared in two different proportions and later irradiated and analyzed for their mechanical properties, color, water absorption, water vapor permeability, TGA and DSC thermal analysis between others. The films became apparently more soluble and less resistant to drilling with the increased radiation dose applied. Regarding the thermal properties, it was observed that the films with greater protein orientation are more resistant. Properties such as water vapor permeability and water absorption, the films were less permeable at the 40 kGy dose. With regard to water absorption, it was reduced as a function of the radiation dose. Films with good resistance to water vapor and with low absorption are considered efficient for food packaging. Radiation has proven to be a convenient tool in the modification of polymeric materials mainly for the production of soluble films where it is a new trend for bioactive packaging. (author)

  4. EXPLORING OPTIMAL FEED TO MICROBES RATIO FOR ANAEROBIC ACIDOGENIC FERMENTATION OF CASSAVA RESIDUE FROM BREWERY

    Directory of Open Access Journals (Sweden)

    Xinying Wang,

    2012-01-01

    Full Text Available Cassava residue from breweries is being generated in large amounts in Guangxi Province of China, and this has potential to cause serious environmental problems if disposed of improperly. Two-stage anaerobic fermentation is a promising method for the treatment of such residue. In this study, the effect of feed to microbes ratio (F/M ratio on the anaerobic acidogenic fermentation of cassava residue was studied to determine the optimal F/M ratio and to maximize the performance in a subsequent methanogenic stage. The experiments were carried out at the F/M ratios of 0.2, 0.61, 1.02, 2.05, 3.07, and 4.09 g cassava-TS/g sludge-VSS in six laboratory-scale, completely stirred, tank reactors (CSTR at mesophilic temperature (35°C. An F/M ratio of 1.02 g cassava-TS/g sludge-VSS resulted in the highest solid removal efficiency and VFA/COD ratio, while starch removal efficiency was still near 100 percent, and acidification was relatively high. As a further benefit, the VFA distribution was more suitable for the subsequent methanogenic fermentation stage.

  5. Structure, function and protein engineering in starch debranching enzyme systems. Barley limit dextrinase and its endogenous inhibitor

    DEFF Research Database (Denmark)

    Møller, Marie Sofie

    Starch is the most abundant storage carbohydrate in cereal grains. It is composed primarily of amylopectin, a polymer of glucose in which α-1,4-linked glucan chains are branched with α-1,6-bonds. Enzymatic degradation of starch in germinating barley seeds involves an initial solubilisation, mainly...... in a hydrophobic cluster of LDI caused the most dramatic decreases in binding affinity. The LDI-L41G-V42D variant had close to 5×105-fold reduced affinity. The complex formation was independent of ionic strength, which was confirmed by the minor importance of two LDI arginines, Arg34 and Arg38, for the binding...

  6. Fungal cellulases as an aid for the saccharification of cassava

    Energy Technology Data Exchange (ETDEWEB)

    De Menezes, T J.B.; Arakaki, T; DeLamo, P R; Sales, A M

    1978-04-01

    Culture broths of cellulolytic fungi were used together with commercial anylases to enhance the saccharification of cassava starch slurry. It was found that the addition of appropriate concentration of the cellulases Trichoderma viride and a soil isolated Basidiomycete, increased both the rate of sugar formation and the degree of solubilization, and decreased the viscosity of the hydrolyzates. Owing to the improvement of the rheological properties of the must, and the additional sugar produced, an increased ethanol yield would be expected from the alcoholic fermentation of this hydrolyzate.

  7. Effect of mosaic virus diseases on dry matter content and starch ...

    African Journals Online (AJOL)

    The effect of mosaic virus diseases on dry matter content and starch yield of five local accessions of cassava, “Ankrah”, “AW/17, “Tomfa”, “Dagarti” and “Tuaka” was evaluated. Tomfa showed the highest (95%) incidence of the disease, index of severity of symptoms for all plants (ISSAP) of 3.70, as well as, for diseased plants ...

  8. 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.

  9. 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.

  10. Effect of Harvest Time and Nitrogen Doses on Cassava Root Yield and Quality

    Directory of Open Access Journals (Sweden)

    Natália Trajano de Oliveira

    Full Text Available ABSTRACT Nitrogen is considered the most limiting nutrient for cassava, and N availability can influence the crop cycle, including earlier harvest. The aim of this study was to study the effect of harvest time on the production components of cassava, “Aciolina” cultivar, at different rates of N fertiliser. The experiment was carried out in an area newly incorporated into the productive system in a savannah ecosystem in the northern Amazon. A randomised block experimental design was used in a split plot arrangement with four replications. The N rates (0, 30, 60, 150, and 330 kg ha-1 were allocated to the main plots, and the harvest times (90, 120, 150, 180, 240, 300, and 360 days after emergence of the stalks - DAE were allocated to the subplots. Plant height, shoot fresh matter yield, number of roots per plant, average root diameter, and root fresh matter yield display an increasing linear response up to 360 DAE in cassava cv. “Aciolina”. For all harvest times, the N rates promote an increase in root fresh matter yield. At 300 and 360 DAE, the root fresh matter and starch yield and the harvest index show a quadratic response as a function of the N level. The greatest efficiency of N topdressing on the production of root fresh matter occurs at 300 DAE, promoting an earlier harvest. At that time, the dose of maximum technical efficiency, 226 kg ha-1 N, results in a yield of 62 Mg ha-1 of root fresh matter, 13 Mg ha-1 of starch, and a harvest index of 81 %.

  11. 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.

  12. Improved homopolymer separation to enable the application of H-1 NMR and HPLC for the determination of the reaction parameters of the graft copolymerization of acrylic acid onto starch

    NARCIS (Netherlands)

    Witono, Judy R.; Marsman, Jan Henk; Noordergraaf, Inge-Willem; Heeres, Hero J.; Janssen, Leon P. B. M.

    2013-01-01

    Graft copolymers of starch with acrylic acid are a promising green, bio based material with many potential applications. The grafting of acrylic acid onto cassava starch in an aqueous medium initiated by Fenton's reagent has been studied. Common grafting result parameters are add-on (yield) and

  13. Variability of electron spin resonance (ESR) signal of γ -irradiated starches

    International Nuclear Information System (INIS)

    Silva, Gilberto D.; Rodrigues Junior, Orlando; Mastro, Nelida L. del

    2017-01-01

    Food preservation is one of the practical applications of radiation processing of materials. Starch is an abundant and cheap nutritious biopolymer and also is the material for appropriate food systems and for technical industries. Starch granules are partially crystalline structures composed mainly of two types of starch: amylose, an essentially linear polymer, and amylopectin, with 3-44% of branch points. Electron spin resonance (ESR) spectroscopy is a very powerful and sensitive method for the characterization of the electronic structures of materials with unpaired electrons. The aim of the present work was to monitor the disappearance of the short life and long-life free radicals formed during γ-irradiation of 3 different starches. Corn, potato and fermented cassava starches were irradiated in a "6"0Co source Gammacell 220 with 20 kGy, dose rate around 1 kGy h"-"1. EPR spectra were obtained at room temperature using a Bruker EMX plus model, X band equipment. The main type of ESR signal from irradiated starch is a singlet with a g-value of about 2.0. The fading of ESR signals was followed for 350 hours, and presents differences among the different starch type reflecting differences in molecular arrangements of starch crystalline and amorphous fractions, although ESR spectra seemed to be common for all starches. (author)

  14. Variability of electron spin resonance (ESR) signal of γ -irradiated starches

    Energy Technology Data Exchange (ETDEWEB)

    Silva, Gilberto D.; Rodrigues Junior, Orlando; Mastro, Nelida L. del, E-mail: nlmastro@ipen.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil)

    2017-11-01

    Food preservation is one of the practical applications of radiation processing of materials. Starch is an abundant and cheap nutritious biopolymer and also is the material for appropriate food systems and for technical industries. Starch granules are partially crystalline structures composed mainly of two types of starch: amylose, an essentially linear polymer, and amylopectin, with 3-44% of branch points. Electron spin resonance (ESR) spectroscopy is a very powerful and sensitive method for the characterization of the electronic structures of materials with unpaired electrons. The aim of the present work was to monitor the disappearance of the short life and long-life free radicals formed during γ-irradiation of 3 different starches. Corn, potato and fermented cassava starches were irradiated in a {sup 60}Co source Gammacell 220 with 20 kGy, dose rate around 1 kGy h{sup -1}. EPR spectra were obtained at room temperature using a Bruker EMX plus model, X band equipment. The main type of ESR signal from irradiated starch is a singlet with a g-value of about 2.0. The fading of ESR signals was followed for 350 hours, and presents differences among the different starch type reflecting differences in molecular arrangements of starch crystalline and amorphous fractions, although ESR spectra seemed to be common for all starches. (author)

  15. Debranching improves morpho-physiological characters, fruit quality and yield of tomato

    International Nuclear Information System (INIS)

    Mondal, M.M.A.; Razzaque, A.H.M.

    2016-01-01

    Farmers are commercially cultivated tomato with different levels of shoot pruning but this production practice has not been defined clearly. The experiment was conducted under sub-tropical condition to assess the effect of different levels of debranching on morpho-physiological, reproductive and yield contributing characters in determinate tomato cultivar cv. Binatomato-5. The debranching levels were: i) control, ii) only main stem (MS), iii) MS with 2 branches, iv) MS with 3 branches and v) MS with 4 branches. Based on recommended spacing (50 cm * 50 cm), the higher fruit yield plant-1 as well as fruit yield per hectare were observed in more branch bearing plants of the treatment control (MS with 5-6 branches), MS with 3 branches and MS with 4 branches due to production of higher number of fruits plant-1 with being the highest in MS with 3 branches due to increase fruit size. The lowest fruit yield per plant as well as per hectare was observed in uniculm plants due to lower number of fruits per plant. This study suggests that plants that have MS with three branches may be recommended for commercial cultivation of tomato under sub-tropical condition. (author)

  16. PREPARATION AND CHARACTERIZATION OF CO-PROCESSED EXCIPIENT-PREGELATINIZED CASSAVA STARCH PROPIONATE AS A MATRIX IN THE GASTRORETENTIVE DOSAGE FORM

    Directory of Open Access Journals (Sweden)

    Junaedi

    2011-11-01

    Full Text Available The gastroretentive dosage form is designed to prolong the gastric residence time of the drug delivery system whichalso results in the development of an appropriate excipient. The purpose of this study is to develop and characterize coprocessedexcipient made from carrageenan (kappa-iota = 1:1 and pregelatinized cassava starch propionate (PCSP inratios of 1:1, 1:2, and 1:3. PCSP was prepared with propionic anhydride in an aqueous medium. The product was mixedwith carrageenan (kappa-iota = 1:1, as well as characterized physicochemical and functional properties. The coprocessedexcipient was then used as a mucoadhesive granule and floating tablet. The USP Basket was selected toperform the dissolution test of the granules in HCl buffer (pH 1.2 and distilled water for 8 hours each. Mucoadhesiveproperties were evaluated using bioadhesive through a vitro test and wash-off test. As for the floating tablet, the USPPaddle was selected to perform the dissolution test of the tablets in 0.1 N HCl for 10 hours. The floating lag time andfloating time were tested in 0.1 N HCl for 24 hours. The result of these studies indicated that co-processed excipientcarrageenan-PCSP can retard dosage form in gastric and drug controlled release, thus making it a suitable material forthe gastroretentive dosage form.

  17. RESPONSE OF NIGERIAN CASSAVA EXPANSION INITIATIVES TO CLIMATE CHANGES, ECONOMIC GROWTH AND SOME POLICY INSTRUMENT (1970-2012

    Directory of Open Access Journals (Sweden)

    Onwumere Joseph

    2013-10-01

    Full Text Available This study considered the limiting response of Nigeria cassava expansion initiative to climate changes, economic growth and some policy instruments. The presidential initiative to make cassava a foreign exchange earner as well as ensuring that national demand are satisfied has made cassava a significant economic crop and resource input of industrial and international status. Currently, its derivatives such as animal feed, starch, ethanol, cassava chip, cassava flour, cassava liquor etc are in high demand. Having gained international recognition some factors need be examined to ascertain the limiting response of this economic crop some exogenous factors. The specific objectives of interest were to ascertain the response of cassava output expansion to rainfall, temperature, imports, exports, credit allocation to agribusiness, exchange rate, nominal interest rate, inflation and GDP from 1970 – 2012. Also, it examined the short and long run effects of these variables to cassava output so as to know how much adjustment it makes to reach the equilibrium. Secondary data were used for this research work. The technique of data analysis was auto- regressive modeling regression. To capture the long run and short run dynamics of cassava output behavior, the error correction model (ECM using the Engle-Granger methodology was adopted. The result revealed a very high rate of adjustment to long run equilibrium and the variables are correlated which means that impact of each variable on cassava output behavior in the economy is inseparable. The Error correction coefficient of -0.975 measures the speed of adjustment towards long run equilibrium earned the expected negative sign and is statistically significant at 1% risk level. Thus, this study recommends that the emerging cassava economy of Nigeria would be adequately empowered for efficient productivity if the Government stipulate policies that will encourage domestic output expansion to meet the national and

  18. Acetylation of banana (Musa paradisiaca L.) and corn (Zea mays L.) starches using a microwave heating procedure and iodine as catalyst: II. Rheological and structural studies.

    Science.gov (United States)

    Sánchez-Rivera, Mirna M; Almanza-Benitez, Sirlen; Bello-Perez, Luis A; Mendez-Montealvo, Guadalupe; Núñez-Santiago, María C; Rodriguez-Ambriz, Sandra L; Gutierrez-Meráz, Felipe

    2013-02-15

    The effect of iodine concentration on the acetylation of starches with low and moderate degree of substitution (DS<0.5) and its impact on the physicochemical feature and structural features was evaluated. The acetylated starches were prepared with 0.03 mol anhydroglucose unit, 0.12 mol of anhydride acetic, and 0.6, 0.9 or 1.4 mM of molecular iodine as catalyst in a sealed Teflon vessel using microwave heating (600 W/2 min). Pasting profile and rheological properties were obtained under steady flow; dynamic oscillatory test was used. Structural features were obtained by HPSEC-RI. In acetylated starches, DS and acetyl groups increased when the iodine concentration increased, corn starch showed higher values than banana starch. The viscosity of acetylated starches decreased relative to unmodified starches while, acetylated corn starch had lower value than acetylated banana starch. In the flow curves, a non-Newtonian pattern (shear-thinning) was shown in the pastes of native and modified starches. Storage modulus (G') and loss modulus (G") showed low dependence on frequency (G'αω(0.1); G"αω(0.2)) on frequency sweep test, which is characteristic of a viscoelastic gel. Debranched native banana and corn starches presented trimodal chain-length distribution. The pattern was maintained in the acetylated starches, but with different level of short and long chains. The structural differences in native and acetylated samples explain the rheological characteristics in both starches. Copyright © 2012 Elsevier Ltd. All rights reserved.

  19. 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)

  20. 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

  1. 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.

  2. 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.

  3. Mechanical behavior of mullite green disks prepared by thermal consolidation with different starches

    International Nuclear Information System (INIS)

    Talou, M.H.; Tomba Martinez, A.G.; Camerucci, M.A.

    2011-01-01

    Mechanical behavior of porous green disks obtained by thermal consolidation of mullite suspensions with cassava and potato starches was studied by diametral compression testing. Disks (thickness/diameter ≤ 0.25) were prepared by thermal treatment (70-80 °C, 2h) of mullite (75 vol%)/starch (25 vol%) of suspensions (40 vol%) pre-gelled at 55-60 °C, and dried (40 °C, 24 h). Samples were characterized by porosity measurements (50-55%) and microstructural analysis (SEM). Several mechanical parameters were determined: mechanical strength, Young's modulus, strain to fracture and yield stress. Typical crack patterns were analyzed and the fractographic analysis was performed by SEM. Mechanical results were related to the developed microstructures, the behavior of the starches in aqueous suspension, and the properties of the formed gels. For comparative purposes, mullite green disks obtained by burning out the starch (650 °C, 2h) were also mechanically evaluated. (author)

  4. Characterization of cassava clones produced in Roraima for in natura consumption. = Caracterização e identificação de clones de mandioca produzidos em Roraima para o consumo in natura.

    Directory of Open Access Journals (Sweden)

    Natália Trajano de Oliveira

    2011-12-01

    Full Text Available The objective of this study was to characterize and identify cassava clones produced in Roraima State, Brazil, for human consumption. There was the planting of six clones of cassava (Aciolina, Pão, Pão-do-Chile, Água Morna, Enxuta and Amazonas, in double rows, following the spacing of 2.0 m x 0.8 m x 0.8 m, total of 8,928 plants ha-1 . It was used randomized blocks experimental design with four replications. At eight months after planting was carried out to harvest the roots, being evaluated for hydrocyanic acid, starch content by the method of hydrostatic balance and artisanal mining, ability to release the film and bark, bark color and flesh color raw. The cassava clones were classified according to HCN content in: Mansi (Enxuta and Pão-do-Chile, intermediate (Aciolina and Água Morna and Brava (Pão and Amazonas. The starch obtained by the method of hydrostatic balance overestimates the starch content by the method artisanal mining. The Aciolina clone stood out among the clones for human consumption, it is also recommended for industrial use. The Pão and Amazonas clones have restrictions for both human consumption and for industrial used.

  5. Effect of sugar addition on glass transition temperatures of cassava starch with low to intermediate moisture contents.

    Science.gov (United States)

    Figueroa, Yetzury; Guevara, Marvilan; Pérez, Adriana; Cova, Aura; Sandoval, Aleida J; Müller, Alejandro J

    2016-08-01

    This work studies how sucrose (S) addition modifies the thermal properties of cassava starch (CS). Neat CS and CS-S blends with 4, 6 and 8% sugar contents (CS-S-4%, CS-S-6% and CS-S-8%) were prepared and analyzed by differential scanning calorimetry (DSC) and dynamic mechanical thermal analysis (DMTA), in a wide range of moisture levels (2-20%). In equilibrated samples with moisture contents lower than 10%, twoendothermic steps were observed during first DSC heating scans and two corresponding relaxation maxima in tan δ were detected by DMTA. The first transition, detected at around 45-55°C by both DSC and DMTA, is frequently found in starchy foods, while the second observed at higher temperatures is associated to the glass transition temperature of the blends. At higher moisture contents, only one thermal transition was observed. Samples analyzed immediately after cooling from the melt (i.e., after erasing their thermal history), exhibited a single glass transition temperature, regardless of their moisture content. Addition of sugar promotes water plasticization of CS only at high moisture contents. In the low moisture content range, anti-plasticization was observed for both neat and sugar-added CS samples. Addition of sugar decreases the moisture content needed to achieve the maximum value of the glass transition temperature before plasticization starts. The results of this work may be valuable for the study of texture establishment in low moisture content extruded food products. Copyright © 2016 Elsevier Ltd. All rights reserved.

  6. 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'.

  7. Sensory properties and storage stability of salad cream from ...

    African Journals Online (AJOL)

    Sensory properties and storage stability of salad cream prepared from cassava starch and soy protein concentrates was studied. Cassava starch and soy protein concentrate blends were prepared with 30% soy protein concentrate and incorporated into 70% cassava starch. The cassava-soy protein concentrate blend was ...

  8. Biosafety considerations for selectable and scorable markers used in cassava (Manihot esculenta Crantz) biotechnology.

    Science.gov (United States)

    Petersen, William; Umbeck, Paul; Hokanson, Karen; Halsey, Mark

    2005-01-01

    Cassava is an important subsistence crop grown only in the tropics, and represents a major source of calories for many people in developing countries. Improvements in the areas of resistance to insects and viral diseases, enhanced nutritional qualities, reduced cyanogenic content and modified starch characteristics are urgently needed. Traditional breeding is hampered by the nature of the crop, which has a high degree of heterozygosity, irregular flowering, and poor seed set. Biotechnology has the potential to enhance crop improvement efforts, and genetic engineering techniques for cassava have thus been developed over the past decade. Selectable and scorable markers are critical to efficient transformation technology, and must be evaluated for biosafety, as well as efficiency and cost-effectiveness. In order to facilitate research planning and regulatory submission, the literature on biosafety aspects of the selectable and scorable markers currently used in cassava biotechnology is surveyed. The source, mode of action and current use of each marker gene is described. The potential for toxicity, allergenicity, pleiotropic effects, horizontal gene transfer, and the impact of these on food or feed safety and environmental safety is evaluated. Based on extensive information, the selectable marker genes nptII, hpt, bar/pat, and manA, and the scorable marker gene uidA, all have little risk in terms of biosafety. These appear to represent the safest options for use in cassava biotechnology available at this time.

  9. 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)

  10. 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.

  11. Pepino japonês (Cucumis sativus L. submetido ao tratamento com fécula de mandioca Japonese cucumber (Cucumis sativus L. submitted of the treatment with cassava starch film

    Directory of Open Access Journals (Sweden)

    Kelen Cristina dos Reis

    2006-06-01

    Full Text Available Com o presente trabalho objetivou-se avaliar a qualidade e a vida útil do pepino (Cucumis sativus L., utilizando recobrimento com película de fécula de mandioca. Após seleção, amostras de pepino japonês foram mergulhadas em suspensões de fécula de mandioca a 0, 2, 3 e 4%, secos ao ar e armazenados em câmara fria a 5ºC e 95% de UR por 8 dias. As análises realizadas foram perda de massa, pH, sólidos solúveis (SS , acidez titulável (AT, Cor L*a*b e firmeza. O delineamento utilizado foi o DIC com 3 repetições, com os tratamentos dispostos em esquema fatorial 4 x 5. O valor encontrado para firmeza nas amostras tratadas com película a 4% foram menores em comparação aos outros tratamentos, isto, provavelmente se deve à plasticidade do tecido que estas amostras apresentaram. A película reduziu significativamente a perda de massa das amostras mantidas sob refrigeração. A aplicação de película de fécula de mandioca na concentração mais elevada (4%, proporcionou ao pepino um aspecto melhor de conservação, tornando o produto mais atraente.This work was made to evaluate the properties and postharvest life of cucumber (Cucumis sativus L. coated with cassava starch film. After the selection the fruits were dipped in suspensions 0, 2, 3 and 4% starch, dried naturally and stored in chamber cold (5ºC ± 1ºC and 90% ± 5% HR during 8 days and the analyses were done in the time zero and in intervals of 2 days. The analyses done were loss mass, titratable acidity (TA, pH, soluble solids (SS, color L*a*b and firmness. The test was conducted in completely randomized design, with three repetitions, with the treatments disposed in factory layout 4x5. The value found for firmness in the samples treated with biofilm at 4% was smaller in comparison to the other treatments, this, is probably due to the plasticity of the tissue that these samples presented. The film reduced the loss of mass of the samples maintained under refrigeration

  12. Water absorption, retention and the swelling characteristics of cassava starch grafted with polyacrylic acid

    NARCIS (Netherlands)

    Witono, J. R.; Noordergraaf, Inge; Heeres, H. J.; Janssen, L. P. B. M.; Heeres, Hero

    2014-01-01

    An important application of starch grafted with copolymers from unsaturated organic acids is the use as water absorbent. Although much research has been published in recent years, the kinetics of water absorption and the swelling behavior of starch based superabsorbents are relatively unexplored.

  13. Characterization of bioplastic based from cassava crisp home industrial waste incorporated with chitosan and liquid smoke

    Science.gov (United States)

    Fathanah, U.; Lubis, M. R.; Nasution, F.; Masyawi, M. S.

    2018-03-01

    Cassava peel (Manihot utilissima) is waste of agricultural result that is much potential as raw material of bioplastic making. This research focuses on bioplastic making from cassava peel. It aims to characterize the resulted bioplastic (mechanical and physical properties, SEM analysis, FTIR analysis and time test of bioplastic degradation). The bioplastic preparation takes place by mixing starch of cassava peel and chitosan (20, 30, 40 and 50% w/w), glycerol 30% w/w as plasticizer, and liquid smoke (0, 1 and 2 mL) as antimicrobial agent. The research result shows the highest value of tensile strength is 96.04 MPa, the highest elongation at break is 52.27%, and the value of water-resistant test is 22.68%. Morphology analysis by using SEM shows uneven surface and there is fracture in its cross-section. The analysis of functional group by FTIR shows the presence of functional groups of O–H (hydroxyl), N–H (amine), dan CH3–O (ether). The fastest complete degradation of bioplastic occurs in 45 days, and the longest occurs in 57 days.

  14. 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.

  15. Effect of enzymatic hydrolysis on some physicochemical properties of root and tuber granular starches Efeito da hidrólise enzimática sobre algumas propriedades físico-químicas de amidos de raízes e tubérculos

    Directory of Open Access Journals (Sweden)

    Thaís de Souza Rocha

    2010-06-01

    Full Text Available Enzymatic hydrolysis of granular starch is an important tool to provide information about granule structure. Cassava, sweet potato, Peruvian carrot, and potato starches were hydrolyzed by bacterial α-amylase at 37 °C for 48 hours, and the physicochemical properties of the residues from hydrolysis were determined. Cassava starch was the most susceptible to enzyme displaying 20.9% of hydrolysis, whereas potato starch was the most resistant with 5.9%. The granule average size varied from 10.8 to 23.4 μm for Peruvian carrot and potato starches, respectively. With the use of SEM, a smooth granule surface was observed for all native starches. Cassava and sweet potato starches displayed an A-type X-ray diffraction pattern, while Peruvian carrot and potato starches showed a B-type pattern. After hydrolysis, cassava, sweet potato, and Peruvian carrot starches showed some well degraded granules, whereas potato starch presented a slight sign of degradation. The amylose content of the starches decreased with hydrolysis for cassava, sweet potato, and Peruvian carrot starches and was kept unchanged for the potato starch. As expected, intrinsic viscosity and pasting properties decreased for all hydrolyzed starches. There is no difference between thermal properties of native and hydrolyzed starches. These results suggested that hydrolysis occurred in amorphous and crystalline areas of the granules. The B type diffraction pattern in conjunction with the big granule size of the potato starch may have contributed to the greatest resistance of this starch to hydrolysis.A hidrólise enzimática do amido pode fornecer informações importantes sobre sua estrutura granular. Amidos de mandioca, batata-doce, mandioquinha-salsa e batata foram hidrolisados por α-amilase bacteriana a 37 °C durante 48 horas, e algumas propriedades físico-químicas dos resíduos da hidrólise foram determinadas. O amido de mandioca foi o mais suscetível à enzima com 20,9% de hidr

  16. 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.

  17. Effect of Harvest Period on the Proximate Composition and Functional and Sensory Properties of Gari Produced from Local and Improved Cassava (Manihot esculenta Varieties

    Directory of Open Access Journals (Sweden)

    Alphonse Laya

    2018-01-01

    Full Text Available This study is aimed at evaluating the proximate composition and functional and sensory characteristics of gari obtained from five cassava varieties (EN, AD, TMS92/0326, TMS96/1414, and IRAD4115. These cassavas were harvested during the dry season 12 months after planting (12MAP and in the rainy season (15MAP. Results showed that the characteristics of gari varied significantly (p<0.05 with the variety and the harvest period. Gari from EN cassava harvested at 12MAP had the highest total carbohydrates (78.07% dry weight, starch (61%, and proteins content, while gari from TMS 96/1414 variety (12MAP had high amino acids (10.25 mg/g and phenolic compounds (9.31 mg/g content. The gari from IRAD4115 had the highest value of ash content (20.62 mg/g at 12MAP. The soluble sugar content was high in the gari from cassava harvested at 12MAP while free cyanide reduced significantly in gari from cassava harvested at 12MAP. The water absorption capacity, swelling power, and bulk density were significantly (p<0.05 high in the gari from EN cassava variety at 12MAP. Compared to commercial gari (3.30, gari from EN local cassava had the best overall acceptability (4.35 followed by those obtained from TMS92/0326 and TMS92/1414 varieties, respectively.

  18. 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...

  19. Characteristics of raw starch degrading alpha-amylase from Bacillus aquimaris MKSC 6.2 associated with soft coral Sinularia sp.

    NARCIS (Netherlands)

    Puspasari, Fernita; Nurachman, Zeily; Noer, Achmad Saefuddin; Radjasa, Ocky Karna; van der Maarel, Marc J. E. C.; Natalia, Dessy

    Partially purified alpha-amylase from Bacillus aquimaris MKSC 6.2, a bacterium isolated from a soft coral Sinularia sp., Merak Kecil Island, West Java, Indonesia, showed an ability to degrade raw corn, rice, sago, cassava, and potato starches with adsorption percentage in the range of 65-93%. Corn

  20. In vitro ruminal fermentation kinetic of diets containing forage cactus with urea and different starch sources

    Directory of Open Access Journals (Sweden)

    Yann dos Santos Luz

    2014-06-01

    Full Text Available The study was conducted to evaluate fermentation kinetic of diets based on cactus forage enriched with urea and Tifton 85 hay, containing different starch sources, using semi-automated in vitro gas production technique. Treatments were disposed in a randomized block design, with four replications, where concentrates were formulated as follows: cassava roots (FSMa, semi flint corn grains (FSMiSD, dent corn grains (FSMiD and wheat bran (FTMa. All diets were formulated to obtain 15% of crude protein. Gas pressure were measured 2, 4, 6, 8, 10, 12, 15, 18, 21, 24, 30, 36, 48, 72 and 96 h after inoculation. For fast phase maximum gas volume (Vf1, both treatments containing corn did not differ (P>0.05. FTMa differed (P<0.05 from diets composed with corn, as main starch source. Specific degradation rate of fast fraction (Kd1 was higher (P<0.05 on FSMa and FTMa diets, compared with corn diets. Colonization time (L showed lower values (P<0.05 for FTMa diet. The lowest total gas production was observed on FTMa and the highest for FSMiD, varying from 225.49 to 268.31 mL/g, respectively. Cassava roots as starch source contributes to a faster fermentation, compared to both corns, allowing a better synchronization with faster degradation nitrogen sources.

  1. Fermentation of cassava and other vegetable substances

    Energy Technology Data Exchange (ETDEWEB)

    Stanton, W R; Wallbridge, A J

    1972-06-07

    The fermentation consists of a process in which a mucoraceous fungus of the genera Rhizopus, Mucor, or Acrinomucor or a fungus of the genus Monilia is fermented on a solid or paste like substrate which is a mixture of an edible protein-deficient vegetable material known as cassava, of which the carbohydrate is mainly starch and a compound containing N in nonproteinaceous form and assimilable by the fungus to synthesize protein. Thus, tubers obtained from M. esculenta (M. utilissima are peeled, dried, and ground to give a tapioca flour. The N source is prepared by dissolving 45.8g NH/sub 4/NO/sub 3/ and 8 g KH/sub 2/PO/sub 4/ in 200 to 300 ml distilled H/sub 2/O and to this is added inculum, 15 ml of a spore suspension of R stolonifer. The mixture is stirred into 1 kg of milled cassava flour and 300 ml of H/sub 2/O is added, so that the final moisture level is 45 +- 3%. The pH is 5.4 to 6.7 and the mixture is mixed with a machine for 10 to 12 minutes to give a stiff paste. The dough is extruded as a spaghetti 3 to 5 mm diam and strands are cut into 10 cm lengths. The strands are packed into shallow fermentation trays, which are covered with a loose fitting Al lid and placed in fermentor. Temperature is kept at 30/sup 0/ and relative humidity is kept at 95 to 97% for 72 hours. Fermentation is stopped by cooking or by deep freezing. The protein content is raised by the process from 0.2 to 4%. The initial toxicity of the cassava is also reduced.

  2. 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

  3. Reverse extra-anatomic aortic arch debranching procedure allowing thoracic endovascular aortic repair of a chronic ascending aortic aneurysm

    Directory of Open Access Journals (Sweden)

    Ludovic Canaud, MD, PhD

    2018-06-01

    Full Text Available A 79-year-old woman was admitted with a large chronic dissecting ascending aortic aneurysm starting 5 mm distal to the ostia of the left coronary artery and ending immediately proximal to the innominate artery. A reverse extra-anatomic aortic arch debranching procedure was performed. During the same operative time, through a transapical approach, a thoracic stent graft was deployed with the proximal landing zone just distal to the coronary ostia and the distal landing zone excluding the origin of the left common carotid artery. The postoperative course was uneventful. Computed tomography at 12 months documented patent extra-anatomic aortic arch debranching and no evidence of endoleak. Keywords: Ascending aorta, Thoracic aorta, Aortic dissection, Stent graft

  4. 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 ...

  5. 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.

  6. Use of radiation for the improvement of fungal strains as the nutritional additive in the carbohydrate-rich root crops of Nigeria. Coordinated programme on radiation microbiology

    International Nuclear Information System (INIS)

    Balogh, E.

    1976-04-01

    After a short introduction describing the use of West African root plants (yams, cassava) as food and ways of increasing the protein content of this food, experiments on protein production by microbial fermentation of starches are described. Cassava starch was fermented as solid extrusions and in liquid phase with Rhizopus oligosporus wild and mutant strains (mutants obtained by irradiation with Co 60 source). The mutant strain was found to produce more proteins both on solid cassava starch extrusions and in liquid starch media. Experiments were carried out also with combinations of Rhizopus and other micro-organisms (Candida, Endomycopsis, Geotrichum, Saccharomyces) and with cassava starch supplemented with sugar cane molasses. The cyanogen glucoside content of cassava and the effect of cyanide on the protein production was also investigated

  7. 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

  8. Biodegradable foams based on starch, polyvinyl alcohol, chitosan and sugarcane fibers obtained by extrusion

    Directory of Open Access Journals (Sweden)

    Flávia Debiagi

    2011-10-01

    Full Text Available Biodegradable foams made from cassava starch, polyvinyl alcohol (PVA, sugarcane bagasse fibers and chitosan were obtained by extrusion. The composites were prepared with formulations determined by a constrained ternary mixtures experimental design, using as variables: (X1 starch / PVA (100 - 70%, (X2 chitosan (0 - 2% and (X3 fibers from sugar cane (0 - 28%. The effects of varying proportions of these three components on foam properties were studied, as well the relationship between their properties and foam microstructure. The addition of starch/PVA in high proportions increased the expansion index and mechanical resistance of studied foams. Fibers addition improved the expansion and mechanical properties of the foams. There was a trend of red and yellow colors when the composites were produced with the highest proportions of fibers and chitosan, respectively. All the formulations were resistant to moisture content increase until 75% relative humidity of storage.

  9. 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.

  10. Marker-assisted selection in common beans and cassava

    International Nuclear Information System (INIS)

    Blair, M.W.; Fregene, M.A.; Beebe, S.E.; Ceballos, H.

    2007-01-01

    (CGM) and cassava brown streak (CBS) resistance from a wild relative, M. esculenta sub spp. flabellifolia. The use of advanced backcrossing with additional wild relatives is proposed as a way to discover genes for high protein content, waxy starch, delayed post-harvest physiological deterioration, and resistance to whiteflies and hornworm. Other potential targets of MAS such as beta carotene and dry matter content as well as lower cyanogenic potential are given. In addition, suggestions are made for the use of molecular markers to estimate average heterozygosity during inbreeding of cassava and for the delineation of heterotic groups within the species. A final section describes the similarities and differences between the MAS schemes presented for the two crops. Differences between the species can be ascribed partially to the breeding and propagation systems of common beans (seed propagated, selfpollinating) and cassava (clonally propagated, cross-pollinating). In addition, differences in growth cycles, breeding methods, availability of genetic markers, access to selection environments and the accompanying opportunities for phenotypic selection influence the decisions in both crops of when and how to apply MAS. Recommendations are made for applying MAS in breeding of both crops including careful prioritization of traits, marker systems, genetic stocks, scaling up, planning of crosses and the balance between MAS and phenotypic selection. (author)

  11. 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

  12. Quality evaluation of stiff porridges prepared from Irish potato (Solanum tuberosum) and pigeon pea (Cajanus cajan) starch blends.

    Science.gov (United States)

    Abu, Joseph Oneh; Enyinnaya, Chinma Chiemela; James, Samaila; Okeleke, Ezinne

    2012-06-01

    Quality attributes of stiff porridges prepared from Irish potato and pigeon pea starch blends were studied. Starches were extracted from Irish potato and pigeon pea using a wet extraction method. Various ratios of the starches were mixed and analyzed for chemical, functional and pasting properties. The starch blends were then prepared into stiff porridges for sensory evaluation using a 20-man sensory panel. Substitution of Irish potato starch with pigeon pea starch led to increases in protein (0.15 to 1.2%), fat (0.26 to 0.56%) and ash (0.30 to 0.69%) while the amylose content of the starch blends decreased (from 23.8 to 18.4%) respectively. Functional properties such as bulk density (0.75 to 0.60 g/cm(3)), water absorption capacity (3.1 to 2.6 g water/ g sample) and dispersibility (58.6 to 42.7%) decreased significantly (P pigeon pea starch respectively. Pasting properties such as peak, breakdown, final and setback viscosities increased with increasing levels of pigeon pea starch while peak time and pasting temperature decreased. The sensory attributes of stiff porridges were not adversely affected by pigeon pea starch inclusion. Therefore it should be possible to incorporate up to 50% of low digestible pigeon pea starch into Irish potato starch from legumes such as pigeon pea as alternatives to cassava starch in the preparation of stiff porridges. Such porridges made from Irish potato and legume starches could provide additional incentive for individuals requiring decreased and or slow starch digestibility such as diabetics.

  13. 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.

  14. 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` ...

  15. Desenvolvimento de snacks extrusados a partir de misturas de farinha de soja, fécula e farelo de mandioca Development of extruded snacks from blends of soya flour, cassava starch and bran

    Directory of Open Access Journals (Sweden)

    Fernanda Rossi Moretti Trombini

    2013-01-01

    Full Text Available Neste trabalho, objetivou-se avaliar o efeito das condições de extrusão sobre as propriedades físicas de produtos extrusados. Foi utilizado o delineamento central composto rotacional com quatro variáveis independentes (2(4 e a metodologia de superfície de resposta para avaliar os resultados de índice de expansão, volume específico, índice de absorção de água, índice de solubilidade em água e cor, de acordo com as variações de temperatura de extrusão, rotação da rosca, porcentagem de farelo de mandioca e porcentagem de farinha de soja. Os resultados indicam que é possível produzir novos produtos extrusados com boas propriedades físicas a partir de misturas de farinha de soja, fécula e farelo de mandioca.This study aimed to evaluate the effect of the extrusion conditions on physical properties of extruded products. A factorial central composite design (2(4 with four independent variables and the response surface methodology were used to evaluate the results of expansion index, specific volume, water absorption index, water solubility index and color, according to the variations in barrel temperature, screw speed, percentage of cassava bran and percentage of soya flour. The results indicate that is possible to produce new extruded products with good physical properties from blends of soya flour, cassava starch and bran.

  16. 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...

  17. Effect of chemical and mechanical weed control on cassava yield, soil quality and erosion under cassava cropping system

    Science.gov (United States)

    Islami, Titiek; Wisnubroto, Erwin; Utomo, Wani

    2016-04-01

    Three years field experiments were conducted to study the effect of chemical and mechanical weed control on soil quality and erosion under cassava cropping system. The experiment were conducted at University Brawijaya field experimental station, Jatikerto, Malang, Indonesia. The experiments were carried out from 2011 - 2014. The treatments consist of three cropping system (cassava mono culture; cassava + maize intercropping and cassava + peanut intercropping), and two weed control method (chemical and mechanical methods). The experimental result showed that the yield of cassava first year and second year did not influenced by weed control method and cropping system. However, the third year yield of cassava was influence by weed control method and cropping system. The cassava yield planted in cassava + maize intercropping system with chemical weed control methods was only 24 t/ha, which lower compared to other treatments, even with that of the same cropping system used mechanical weed control. The highest cassava yield in third year was obtained by cassava + peanuts cropping system with mechanical weed control method. After three years experiment, the soil of cassava monoculture system with chemical weed control method possessed the lowest soil organic matter, and soil aggregate stability. During three years of cropping soil erosion in chemical weed control method, especially on cassava monoculture, was higher compared to mechanical weed control method. The soil loss from chemical control method were 40 t/ha, 44 t/ha and 54 t/ha for the first, second and third year crop. The soil loss from mechanical weed control method for the same years was: 36 t/ha, 36 t/ha and 38 t/ha. Key words: herbicide, intercropping, soil organic matter, aggregate stability.

  18. Avaliação da substituição do milho pela mandioca e seus resíduos na digestibilidade aparente em novilhas confinadas Evaluation of cassava and its industrial residues replacing corn in the apparent digestibility for feedlot heifers

    Directory of Open Access Journals (Sweden)

    Antônio Ferriani Branco

    1999-11-01

    Full Text Available O objetivo deste trabalho foi avaliar a substituição do milho pela casca de mandioca, farinha de varredura ou raspa de mandioca sobre a digestibilidade aparente da matéria seca (MS, matéria orgânica (MO, proteína bruta (PB, energia bruta (EB, fibra em detergente neutro (FDN, fibra em detergente ácido (FDA e amido (AM, utilizando a cinza insolúvel em ácido (CIA como indicador interno em novilhas confinadas. Foram utilizadas 28 novilhas mestiças, com aproximadamente 24 meses de idade e peso médio inicial de 365kg, distribuídas em um delineamento inteiramente casualizado, nos quatro tratamentos e sete repetições. A substituição do milho pela raspa de mandioca aumentou o coeficiente de digestibilidade aparente da MS, PB, MO, EB e AM. O coeficiente de digestibilidade aparente da FDN foi semelhante entre rações com casca e com raspa de mandioca. O coeficiente de digestibilidade aparente da FDA foi menor para a ração com farinha de varredura e semelhante para as demais rações.The objective of this work was to study the effect of replacement of corn meal by cassava hulls, cassava meal or cassava roots on apparent digestibility coefficient of dry matter, organic matter, crude protein, crude energy, neutral detergent fiber, acid detergent fiber and starch. Ash insoluble acid (AIAwas used as an internal indicator, in heifers. Twenty-eight crossbred heifers, averaging 365kg live weight and 24 months old, were used in a complete randomized design to test four diets with seven repetitions. The replacement of corn by cassava roots increased the apparent digestibility coefficient of dry matter, organic matter, crude protein, crude energy and starch. The apparent digestibility coefficient of the neutral detergent fiber was similar in diets with cassava hulls and diets with cassava roots. The apparent digestibility coefficient of the acid detergent fiber was smaller for cassava meal and similar for other diets.

  19. An Environmental Impact Analysis of Semi-Mechanical Extraction Process of Sago Starch: Life Cycle Assessment (LCA) Perspective

    Science.gov (United States)

    Yusuf, M. A.; Romli, M.; Suprihatin; Wiloso, E. I.

    2018-05-01

    Industrial activities use material, energy and water resources and generate greenhouse gas (GHG). Currently, various regulations require industry to measure and quantify the emissions generated from its process activity. LCA is a method that can be used to analyze and report the environmental impact of an activity that uses resources and generates waste by an industrial activity. In this work, LCA is used to determine the environmental impact of a semi-mechanical extraction process of sago industry. The data was collected through the sago industry in Cimahpar, Bogor. The extraction of sago starch consists of stem cutting, rasping, mixing, filtration, starch sedimentation, washing, and drying. The scope of LCA study covers the harvesting of sago stem, transportation to extraction site, and the starch extraction process. With the assumption that the average transportation distance of sago stem to extraction site is 200 km, the GHG emission is estimated to be 325 kg CO2 eq / ton of sundried sago starch. This figure is lower than that reported for maize starch (1120 kg CO2 eq), potato starch (2232 kg CO2 eq) and cassava starch (4310 kg CO2 eq). This is most likely due to the uncounted impact from the use of electrical energy on the extraction process, which is currently being conducted. A follow-up study is also underway to formulate several process improvement scenarios to derive the design of sago starch processing that generates the minimum emissions.

  20. Physicochemical Properties of Fungal Detoxified Cassava Mash and ...

    African Journals Online (AJOL)

    The physicochemical properties of fungal detoxified cassava mash and sensory characteristics of wheat-detoxified cassava composite doughnuts were investigated. Fungal isolates from soils collected at cassava processing sites were isolated, quantified and identified. Cassava mash from grated tuber was partially ...

  1. Cassava; African perspective on space agriculture

    Science.gov (United States)

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

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

  2. Influence of the simultaneous addition of bentonite and cellulose fibers on the mechanical and barrier properties of starch composite-films.

    Science.gov (United States)

    de Moraes, J Oliveira; Müller, C M O; Laurindo, J B

    2012-02-01

    The addition of nanoclay or cellulose fibers has been presented in the literature as a suitable alternative for reinforcing starch films. The aim of the present work was to evaluate the effect of the simultaneous incorporation of nanoclay (bentonite) and cellulose fibers on the mechanical and water barrier properties of the resultant composite-films. Films were prepared by casting with 3% in weight of cassava starch, using glycerol as plasticizer (0.30 g per g of starch), cellulose fibers at a concentration of 0.30 g of fibers per g of starch and nanoclay (0.05 g clay per g starch and 0.10 g clay per g starch). The addition of cellulose fibers and nanoclay increased the tensile strength of the films 8.5 times and the Young modulus 24 times but reduced the elongation capacity 14 times. The water barrier properties of the composite-films to which bentonite and cellulose fibers were added were approximately 60% inferior to those of starch films. Diffractograms showed that the nanoclay was intercalated in the polymeric matrix. These results indicate that the simultaneous addition of bentonite and cellulose fibers is a suitable alternative to increase the tensile strength of the films and decrease their water vapor permeabilities.

  3. 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

  4. Glycemic Index Biscuits Formulation of Pedada Flour (Sonneratia caseolaris) with Tubers Starch

    Science.gov (United States)

    Jariyah; Susiloningsih, E. K. B.; Nilasari, K.

    2018-01-01

    The glycemic index of food is the level of food according to its effect on blood glucose levels. Foods with low glycemic index have been shown to improve glucose and fat levels in people with diabetes mellitus and improve insulin resistance. Pedada Fruits (Sonneratia caseolaris) is the one of mangrove fruits has a high fiber content, so it can be used as a raw material in biscuits production. The aim of this research to evaluate the glycemic index on the formula biscuit from the pedada flour and starch from white sweet potato, arrowroot, taro, potato and cassava mixed. This research used completely randomized design in factorial patern with one factor and five levels on formulation biscuit of pedada flour with tubers starch (20% : 80%). The biscuits product were measured of the proximate, crude fiber, glycemic index and glycemic load on wistar rats. The best treatment was 20% of pedada flour with 80% of taro starch which produced biscuit with 76.24% of yield, 2.58% of protein, 15.55% of fat, 2.72% of crude fiber, 48.83 of glycemic index and 7.39 of glycemic load.

  5. Optimization of the fermentation time and bacteria cell concentration in the starter culture for cyanide acid removal from wild cassava (Manihot glaziovii

    Directory of Open Access Journals (Sweden)

    Hawashi Mohamed

    2018-01-01

    Full Text Available Cassava is one of the most widespread starchy tuberous roots in Indonesia, being one of the typical plants used in the starch market. However, due to the high cyanide content (338.41 ppm, these roots become a poison if they are unsuitably processed. Therefore, a detoxification process is needed to reduce the cyanide level to the safe level for human consumption (10 ppm. This study was focused on (i the investigation of the detoxification potential of fermentation with Lactobacillus plantarum (L. plantarum on the cyanide level of wild cassava tubers (Manihot glaziovii and (ii the optimization of the fermentation time and bacteria cell number in the starter culture. The fermentation was performed for different periods of time (12, 24 and 36 h and various initial bacteria cell number (7x1010, 7x1011, 1.05x1012, and 3.5x1012 L. plantarum cells. The results showed a significant decrease of the cyanide level, 97 % of cyanide degradation being noticed after 36 h of fermentation for an initial bacterial cell number of 3.5x1012 cells. Hence, the strong point of the study consists of a noteworthy reduction of the cyanide content in wild cassava in short periods, whereas the protein content was increased (from 1.5% to 3.5% in Modified Cassava Flour (MOCAF.

  6. 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.

  7. Supramolecular structure of jackfruit seed starch and its relationship with digestibility and physicochemical properties.

    Science.gov (United States)

    Chen, Jin; Liang, Yi; Li, Xiaoxi; Chen, Ling; Xie, Fengwei

    2016-10-05

    The influence of supramolecular structure on the physicochemical properties and digestibility of jackfruit seed starch (JSS) were investigated. Compared with maize and cassava starches (MS and CS), JSS had smaller granules and higher amylose content (JSS: 24.90%; CS: 16.68%; and MS: 22.42%), which contributed to higher gelatinization temperature (To: 81.11°C) and setback viscosity (548.9mPas). From scanning electron microscopy, the digestion of JSS was observed mainly at the granule surface. Due to its higher crystallinity (JSS: 30.6%; CS: 30.3%; and MS: 27.4%) and more ordered semi-crystalline lamellae, JSS had a high RS content (74.26%) and melting enthalpy (19.61J/g). In other words, the supramolecular structure of JSS extensively determined its digestibility and resistance to heat and mechanical shear treatment. Copyright © 2016 Elsevier Ltd. All rights reserved.

  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. Starch/poly (butylene adipate-co-terephthalate/montmorillonite films produced by blow extrusion

    Directory of Open Access Journals (Sweden)

    Rodrigo A. L. Santos

    2014-07-01

    Full Text Available This study aims to prepare biodegradable films from cassava starch, poly (butylene adipate-co-terephthalate (PBAT, and montmorillonite (MMT using blow-extrusion process and analyze the effects of different types and concentrations of MMT on the microstructure, physicochemical, and mechanical properties of the resulting films. The films were produced by blending 30% of PBAT with glycerol (17.5%, starch (49.0-52.5%, and four different types of montmorillonite (Cloisite® Na+, 10A, 15A, and 30B at two different concentrations (1.75% and 3.5%. All the films prepared in this study showed an increase in the basal spacing of MMT layers. In particular, the films with 10A and 30B showed the highest increase in intercalation basal spacing, suggesting the formation of intercalated composites. The addition of nanoclays decreased the elongation of films. The addition of Cloisite® 10A resulted in films with the lowest WVP values and the highest stability to water adsorption under different RH conditions.

  10. 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, ...

  11. Design and fabrication of a cassava peeling machine | Akintunde ...

    African Journals Online (AJOL)

    Design and fabrication of a cassava peeling machine. ... Journal Home > Vol 23, No 1 (2005) > ... The varying shapes and sizes of cassava tubers have made cassava peeling to be one of the major problems in the mechanization of cassava ...

  12. Produção de biscoitos extrusados de polvilho azedo com fibras: efeito de parâmetros operacionais sobre as propriedades físicas Production of snacks from sour cassava starch and fiber: effect of operational parameters on physical properties

    Directory of Open Access Journals (Sweden)

    Karina Fernandes de Camargo

    2008-09-01

    Full Text Available Neste trabalho buscou-se avaliar o efeito de parâmetros operacionais do processo de extrusão no desenvolvimento de biscoitos de polvilho com fibras, utilizando como matérias-primas o polvilho azedo e o farelo de mandioca. O processamento foi realizado em um extrusor mono-rosca, sendo considerados parâmetros variáveis: temperatura na 3ª zona de extrusão, umidade e porcentagem de fibras na mistura. Para analisar o efeito combinado das variáveis independentes nas características tecnológicas dos extrusados, utilizou-se o delineamento 'central composto rotacional' para três fatores. Os resultados obtidos mostraram efeitos significativos da umidade e porcentagem de fibras sobre o volume específico, sendo que a temperatura afetou os índices de solubilidade e absorção de água dos produtos extrusados. Condições de baixa temperatura (65 °C, baixa umidade (12% e baixo teor de fibras (The purpose of this work was to evaluate the effect of operational extrusion parameters on the production of cassava fiber snacks from sour cassava starch and cassava bagasse. Processing was carried out in a single-screw extruder, with temperature in the third extrusion zone, moisture and fiber percentage as independent variables. In order to evaluate the effect of the independent variables on technological characteristics of the snacks, a central composite design with three factors was used. The results showed significant effects of moisture and fiber percentage on specific volume, and extrusion temperature had effects on Water Solubility Index (WSI and Water Absorption Index (WAI. Products with good technological characteristics can be produced at low temperature (65 °C, low fiber (<4% and low moisture (12% conditions.

  13. 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.

  14. 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.

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

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    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.

  16. 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.

  17. Vertical Differentiation of Cassava Marketing Channels in Africa

    Directory of Open Access Journals (Sweden)

    Enete, AA.

    2008-01-01

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

  18. Application of edible coating with starch and carvacrol in minimally processed pumpkin.

    Science.gov (United States)

    Santos, Adriele R; da Silva, Alex F; Amaral, Viviane C S; Ribeiro, Alessandra B; de Abreu Filho, Benicio A; Mikcha, Jane M G

    2016-04-01

    The present study evaluated the effect of an edible coating of cassava starch and carvacrol in minimally processed pumpkin (MPP). The minimal inhibitory concentration (MIC) of carvacrol against Escherichia coli, Salmonella enterica serotype Typhimurium, Aeromonas hydrophila, and Staphylococcus aureus was determined. The edible coating that contained carvacrol at the MIC and 2 × MIC was applied to MPP, and effects were evaluated with regard to the survival of experimentally inoculated bacteria and autochthonous microflora in MPP. Total titratable acidity, pH, weight loss, and soluble solids over 7 days of storage under refrigeration was also analyzed. MIC of carvacrol was 312 μg/ml. Carvacrol at the MIC reduced the counts of E. coli and S. Typhimurium by approximately 5 log CFU/g. A. hydrophila was reduced by approximately 8 log CFU/g, and S. aureus was reduced by approximately 2 log CFU/g on the seventh day of storage. Carvacrol at the 2 × MIC completely inhibited all isolates on the first day of Storage. coliforms at 35 °C and 45 °C were not detected (< 3 MPN/g) with either treatment on all days of shelf life. The treatment groups exhibited a reduction of approximately 2 log CFU/g in psychrotrophic counts compared with controls on the last day of storage. Yeast and mold were not detected with either treatment over the same period. The addition of carvacrol did not affect total titratable acidity, pH, or soluble solids and improved weight loss. The edible coating of cassava starch with carvacrol may be an interesting approach to improve the safety and microbiological quality of MPP.

  19. Functional properties of extruded nano composites based on cassava starch, polyvinyl alcohol and montmorillonite

    International Nuclear Information System (INIS)

    Debiagi, Flavia; Mali, Suzana

    2011-01-01

    The objectives of this work were to produce expanded nano composites (foams) based on starch, PVA and sodium montmorillonite and characterize them according to their expansion index (EI), density, water absorption capacity (WSC), mechanical properties and X-ray diffraction. The nano composites were prepared in a single-screw extruder using different starch contents (97.6 - 55.2 g/100 g formulation), PVA (0 - 40 g/100 g formulation), unmodified nano clay - Closite - Na (0 - 4. 8 g/100 g formulation) and glycerol (20 g/100 g formulation) as plasticizer. The addition of montmorillonite and PVA resulted in an increase of EI and a decrease of density of the samples, and reduced WSC and increased the mechanical strength of the foams. Through the analysis of X-ray diffraction can be observed that the addition of montmorillonite led to production of intercalated nano composites in all samples. (author)

  20. Digestible energy of unpeeled cassava root meal and its effect on growth performance and carcass traits in rabbits

    Directory of Open Access Journals (Sweden)

    L.M. Mora

    2014-06-01

    Full Text Available Two experiments were conducted to evaluate the use of cassava root meal (891 g dry matter [DM]/kg, 639 g starch/kg, 74.1 g neutral detergent fibre [NDF]/kg, and 26.6 g crude protein [CP]/kg in diets for growing rabbits. In the first experiment, a basal diet (419 g NDF/kg and 181 g CP/kg and a test diet, in which cassava replaced 25% of the DM of the reference diet, were used. Twenty 50-d-old New Zealand White rabbits weighing 1474±10 g were randomly assigned to the 2 treatments, and digestibility of DM and gross energy (GE were determined. The inclusion of cassava root meal in the diet increased DM digestibility (67.0±0.80 vs. 58.0±1.12%, P<0.01 and digestible energy (DE content (11.86±0.16 vs. 10.45±0.22 MJ/kg, P<0.01. Digestible DM and DE contents of the unpeeled cassava root meal, obtained by the substitution method, were 943.3±15.8 g/kg and 15.28±0.32 MJ/kg. In the second experiment, 5 experimental diets were formulated to contain 150 g CP/kg, 184 g acid detergent fibre/kg and 10.9 MJ DE/kg, and increasing levels (0, 7, 14, 21 and 28% of unpeeled cassava root meal, mainly in substitution of corn. A growth trial was carried out using 90 rabbits from the Botucatu genetic group from weaning (35 d, weighing 951±13 g up to 71 d of age. The rabbits were housed in pairs, and randomly assigned to the 5 treatments (9 replicates/ treatment. No effect of the substitution of corn with cassava root meal was detected on growth performance (growth rate, feed intake and feed conversion ratio, on av. 44.6±0.50 g/d, 132±1.4 g/d and 2.97±0.028 g/g, respectively. The level of inclusion of cassava root meal had a quadratic effect (P=0.005 on the dressing out percentage, showing a minimal value (51.2% for inclusion of 139 g/kg. No other effect was observed on slaughter and reference carcass weights (2383±19 and 1238±11 g, respectively. Unpeeled cassava root meal may be used to completely replace corn in the diet, supporting high performance in

  1. Full Length Research Article

    African Journals Online (AJOL)

    Dr Ahmed

    In recent years, a new technique was introduced that combines both hydrolysis and ... Cassava Starch Preparation: The cassava starch used for this investigation was prepared ... One normal HCl and one normal NaOH were used to adjust the ...

  2. PENAMBAHAN BAKTERI ASAM LAKTAT TERENKAPSULASI UNTUK MENEKAN PERTUMBUHAN BAKTERI PATOGEN PADA PROSES PRODUKSI TAPIOKA [Addition of Encapsulated Lactic Acid Bacteria to Suppress the Growth of Pathogenic Bacteria during Tapioca Production

    Directory of Open Access Journals (Sweden)

    Glisina Dwinoor Rembulan

    2015-07-01

    Full Text Available Lactic acid bacteria (LAB produce organic acids and active compounds which can inhibit the growth of pathogenic bacteria. Lactic acid bacteria potentially can be introduced to inhibit pathogenic bacteria in the tapioca production at the extraction stage, especially during the settling process since there is possibility of starch slurry to be contaminated by pathogenic bacteria from water. The objectives of this research were to design a solid starter of LAB through encapsulation by using modified starch includes sour cassava starch, lintnerized cassava starch and nanocrystalline starch, utilize the starter for suppressing the growth of pathogenic bacteria in the production process of tapioca and characterize the functional properties of tapioca. The encapsulation of lactic acid bacteria was conducted by freeze drying at a temperature of -50°C for 48 hours. The viability of LAB after freeze drying with sour cassava starch matrix was 92% of the liquid starter, with lintnerized cassava starch matrix was 93%, while that with nanocrystalline matrix was 96%. After application of the LAB culture during settling process for tapioca extraction and the tapioca was stored at room temperature for 6 months, it was shown that E. coli, Salmonella and Shigella were  detected in the native tapioca starch (without treatment while the starch added with lactic acid bacteria starter was not absent for the pathogenic bacteria. The addition of lactic acid bacteria in extraction process can suppress the growth of pathogenic bacteria in tapioca. The results showed that lintnerized cassava starch matrix is the best matrix because after 6 months it still contained lactic acid bacteria as compared to liquid starter and that encapsulated with other matrixes.

  3. 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.

  4. Growth and α-amylase production by strains of Lactobacillus ...

    African Journals Online (AJOL)

    A cassava starch medium was used to analyse the dynamics of batch growth and α-amylase production of strains of Lactobacillus plantarum and Rhizopus oryzae isolated from cassava dried chips. The strains displayed a growth of 0.5h-1 and 0.55 h-1, a biomass yield on cassava starch of 0.49g/g and 0.5g/g, a maximum ...

  5. Changes in physical properties of extruded sour cassava starch and quinoa flour blend snacks Mudanças nas propriedades físicas de snacks extrusados de misturas de polvilho azedo e farinha de quinoa

    Directory of Open Access Journals (Sweden)

    Lívia Giolo Taverna

    2012-12-01

    Full Text Available Given the broad acceptance of sour cassava starch biscuits in Brazil and the nutritional quality of quinoa flour, this study aimed to evaluate the effect of extrusion temperature, screw speed, moisture, and amount of quinoa flour on the physical properties of puffed snacks. Extrusion process was carried out using a single-screw extruder in a factorial central composite design with four factors. Effects of moisture and amount of quinoa flour on the expansion index and specific volume of snacks were observed. There was a pronounced increase in water solubility index of blends with the extrusion process with significant effects of all process parameters on the WSI. Higher water absorption index (WAI was observed under high temperature, low moisture, and lower quinoa flour amount. Temperature and amount of quinoa flour influenced the color of the snacks. A positive quadratic effect of quinoa flour on hardness of products was observed. Blends of sour cassava starch and quinoa flour have good potential for use as raw material in production of extruded snacks with good physical properties.Dada a ampla aceitação do biscoito de polvilho azedo no Brasil e a qualidade nutricional da farinha de quinoa, este trabalho objetivou avaliar o efeito da temperatura de extrusão, rotação da rosca, umidade e porcentagem de farinha de quinoa sobre as propriedades físicas de snacks expandidos. O processo foi realizado em extrusor monorrosca, seguindo o delineamento central composto rotacional para quatro fatores. Foi observado o efeito da umidade e da porcentagem de farinha de quinoa sobre o índice de expansão e volume específico. Houve um aumento pronunciado na solubilidade das misturas com o processo de extrusão, com efeitos significativos de todos os parâmetros de processo no ISA. Maior índice de absorção de água (IAA foi observado em alta temperatura, baixa umidade e menor porcentagem de farinha de quinoa. Temperatura e porcentagem de farinha de

  6. Avaliação dietética de amidos pelas respostas glicêmica e insulinêmica em cães Dietary evaluation of starches through glycemic and insulinemic responses in healthy dogs

    Directory of Open Access Journals (Sweden)

    G.B. Silveira

    2004-10-01

    Full Text Available Avaliaram-se, em cães saudáveis, os efeitos da fonte e do tipo de processamento do amido presente no alimento sobre as concentrações de insulina e glicose plasmáticas pós-prandiais. Foram utilizados oito cães da raça Beagle, adultos, alimentados com quatro regimes: amido cru de trigo (ACT, amido gelatinizado de trigo (AGT, amido cru de mandioca (ACM e amido gelatinizado de mandioca (AGM. As amostras de sangue foram coletadas mediante punção da veia braquial aos 0, 70, 140, 250 e 360 minutos pós-prandiais. O regime não influenciou a glicemia, mas alterou a concentração sangüínea de insulina (PThe effects of both starch source and processing in dog chow on postprandial plasma glucose and insulin concentrations in eight healthy adult Beagle dogs fed on four dietary regimens, raw wheat starch (RWS, gelatinized wheat starch (GWS, raw cassava starch (RCS and gelatinized cassava starch (GCS were studied. Blood samples were collected by brachial vein puncture at 0, 70, 140, 250 and 360 minutes postprandially. The diet had no influence on glycemia, but changed serum insulin concentration (P<0.05. Total areas under the insulinemic curve did not differ for RWS and GCS diets, but they were larger than those for GWS and RCS, as a result of the viscosity of GWS and of the resistance to enzymatic attack of RCS diet. These results suggest that GWS diet could be indicated to minimize the insulinic postprandial response and to maintain the euglycemia.

  7. 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.

  8. Comparison of Chain-Length Preferences and Glucan Specificities of Isoamylase-Type α-Glucan Debranching Enzymes from Rice, Cyanobacteria, and Bacteria.

    Directory of Open Access Journals (Sweden)

    Taiki Kobayashi

    Full Text Available It has been believed that isoamylase (ISA-type α-glucan debranching enzymes (DBEs play crucial roles not only in α-glucan degradation but also in the biosynthesis by affecting the structure of glucans, although molecular basis on distinct roles of the individual DBEs has not fully understood. In an attempt to relate the roles of DBEs to their chain-length specificities, we analyzed the chain-length distribution of DBE enzymatic reaction products by using purified DBEs from various sources including rice, cyanobacteria, and bacteria. When DBEs were incubated with phytoglycogen, their chain-length specificities were divided into three groups. First, rice endosperm ISA3 (OsISA3 and Eschericia coli GlgX (EcoGlgX almost exclusively debranched chains having degree of polymerization (DP of 3 and 4. Second, OsISA1, Pseudomonas amyloderamosa ISA (PsaISA, and rice pullulanase (OsPUL could debranch a wide range of chains of DP≧3. Third, both cyanobacteria ISAs, Cyanothece ATCC 51142 ISA (CytISA and Synechococcus elongatus PCC7942 ISA (ScoISA, showed the intermediate chain-length preference, because they removed chains of mainly DP3-4 and DP3-6, respectively, while they could also react to chains of DP5-10 and 7-13 to some extent, respectively. In contrast, all these ISAs were reactive to various chains when incubated with amylopectin. In addition to a great variation in chain-length preferences among various ISAs, their activities greatly differed depending on a variety of glucans. Most strikingly, cyannobacteria ISAs could attack branch points of pullulan to a lesser extent although no such activity was found in OsISA1, OsISA3, EcoGlgX, and PsaISA. Thus, the present study shows the high possibility that varied chain-length specificities of ISA-type DBEs among sources and isozymes are responsible for their distinct functions in glucan metabolism.

  9. 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.

  10. KOMPOSISI GIZI, INDEKS WARNA PUTIH, DAN PROFIL GRANULA PATI PADA MODIFIED CASSAVA FLOUR (MOCAF YANG DIFORTIFIKASI DENGAN IODIUM

    Directory of Open Access Journals (Sweden)

    Sri Supadmi

    2017-03-01

    Full Text Available Background. Modified cassava flour (Mocaf, high amylose carbohydrate source, was made from available easy to find cassava. It used as the vehicle for potassium iodide (KIO3 in iodization program for IDD alleviation. Objectives. To analyze nutritional composition at various KIO3 concentration, to evaluate brightness (L* and whiteness index (WI at different KIO3 and package type during storage, and to analyze starch granule profile. Method. This study is a complete randomized experiment. Mocaf was separated and packed into several types of material packages made of polyethylene (PE, polypropylene (PP, and aluminum foil (AF. Data were analyzed using ANOVA followed by Duncan test. Results. There were no significant differences among moisture, ash, protein, and fat content from various KIO3 concentrations (p>0.05, however starch and amylose showed significant differences (p<0.05. The range of sample compositions were11.57±0.05-11.73±0.09% wb moisture, 0.91±0.02-1.00±0.01% db ash, 1.13±0.008-1.16±0.02% db protein, fat content around 0.35±0.005% dB at all fortification concentrations, 88.61±0.05–91.50±0.18% db starch, and 31.91±0.25–33.76±0.15% db amylose. The level of brightness (L* among samples packed in PE, PP, and AL was significantly different (p<0.05, at a range of 88.59±0.22-89.45±0.21%, 88.83±0.13-89.62±0.10%, and 89.36±0.44-89.97±0.01%, respectively. Whiteness index (WI for those packed in PE, PP, and AL was also significantly different (p<0.05, at a range of 87.02±0.29 – 90.56±0.07%, 87.12±0.21% - 90.58±0.62%, and 87.42±0.45 – 91.27±0.19%, respectively. The starch granule of mocaf was round, oval, and partially truncated, with particle size ranged between 1.523 - 20.464 μm. Conclusion. KIO3 fortified mocaf had similar nutritional composition at various fortification levels and packages, with good brightness (L* and whiteness index(WI. Recommendation. Mocaf is feasible as wheat flour substitution and

  11. 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 ...

  12. Crossability studies and zygotic embryo culture in cassava (manihot esculenta crantz)

    International Nuclear Information System (INIS)

    Nunekpeku, W.

    2010-01-01

    Cassava (Manihot esculenta Crantz) germplasm in Ghana is mostly uncharacterized and includes a large collection of landraces variously suitable for specific end-uses at different locations across the country. None of the existing released varieties meets the requirements of an emerging local industry in starch production. In the absence of an active molecular genetic research group in the country to facilitate the incorporation of desired genes for high yield, high starch content and disease resistance into a single genotype, intra-specific hybridization remains a viable option in creating variability from which new varieties with a combination of the desired characteristics may be selected. Following a study of their phenological and reproductive characteristics, crosses were carried out among nine accessions of cassava (Megyewontem, Bamboo Akwetey, Ankra, BNARI Selection-1, Afisiafi, Security, Larbi, Asare and HO-008, abbreviated as ME, BA, AN, BS-1, AF, SE, LA, AS and HO-008 respectively). Flowering and fruiting characteristics differed significantly among the accessions. Percent crossability ranged from 0% (in AN x HO-008, AF x ME and LA x HO-008 crosses) to 88% (in AS x AF crosses). No clear relationship existed between seed set and embryo formation among the accessions. Fruit drop rate ranged from 11.7% to 83.3%. Zygotic embryos were harvested prior to seed maturity and cultured in vitro on phytohormone-free Murashige and Skoog medium to raise a collection of F 1 base population lines. In vitro germination rates of the hybrid embryos harvested at 45DAP ranged from 32.14% to 100%. Ex vitro acclimatization of 237 plantlets recovered from zygotic embryo cultures resulted in the survival of 35 hybrid progenies. These were grown for six months in a plant barn. Preliminary characterization of the hybrids with reference to above- and below-ground morphological traits, using IBPGR descriptors, revealed that they are generally similar in terms of pubescence of young

  13. 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.

  14. 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.

  15. 8351 Volume 13 No. 5 December 2013 EFFECT OF DRYING ...

    African Journals Online (AJOL)

    2013-12-05

    Dec 5, 2013 ... cassava chips, cassava flour and starch for human consumption while the leaves can be cooked ... food and textile industries include solubility, pasting properties which include its ... However, a fast and optimum drying process will reduce .... major factor contributing to the swelling behaviour of starch [14].

  16. Approaches to diagnosis and detection of cassava brown streak ...

    African Journals Online (AJOL)

    Cassava brown streak disease (CBSD) has been a problem in the East African coastal cassava growing areas for more than 70 years. The disease is caused by successful infection with Cassava Brown Streak Virus (CBSV) (Family, Potyviridae: Genus, Ipomovirus). Diagnosis of CBSD has for long been primarily leaf ...

  17. 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 ...

  18. Rheological Behavior of Reaction Mixtures during the Graft Copolymerization of Cassava Starch with Acrylic Acid

    NARCIS (Netherlands)

    Witono, J.R.; Noordergraaf, Inge; Heeres, Hero; Janssen, L.P.B.M.

    2017-01-01

    Literature data on the rheological behavior of a reaction mixture during the graft copolymerization of acrylic acid onto gelatinized starch are scarce. Yet, such information is important for process design. In this work, continuous torque recording was found to be a suitable method to monitor the

  19. Elaboração de biscoitos de chocolate com substituição parcial da farinha de trigo por polvilho azedo e farinha de albedo de laranja Chocolate biscuits preparation with partial substitution of wheat flour by fermented cassava starch and orange albedo flour

    Directory of Open Access Journals (Sweden)

    Aline Alves Oliveira Santos

    2011-03-01

    Full Text Available Os consumidores estão cada vez mais exigentes e preocupados com a saúde e, por consequência, exigindo produtos naturais que deverão ser seguros e promover qualidade de vida. O presente trabalho teve o objetivo de desenvolver biscoitos com farinhas mistas de polvilho azedo e farinha de albedo de laranja, utilizando um planejamento fatorial 2³, com variáveis independentes: concentração de polvilho azedo, açúcar e farinha de albedo de laranja, e variáveis respostas: as características sensoriais: aparência, aroma, textura e sabor, além da impressão global, utilizando escala hedônica estruturada de nove pontos. Os biscoitos foram avaliados também quanto às características físico-químicas. As médias obtidas para as características sensoriais estiveram na faixa que vai de cinco (não gostei nem desgostei até sete (gostei moderadamente, não apresentando diferença significativa (P≤0,05 para todas as características sensoriais avaliadas. Dessa maneira, foi possível escolher a formulação ideal obtida de acordo com os parâmetros nutricionais, por não existir diferença sensorial significativa, que foi 35% de polvilho azedo, 100% de açúcar e 7,5% de farinha de albedo de laranja. No teste sensorial comparativo com os biscoitos comercial, padrão e otimizado, as características sensoriais aparência, sabor e textura apresentaram diferença significativa (P≤0,05. As características físico-químicas apresentaram resultados correspondentes aos padrões estabelecidos pela legislação brasileira, e o teor de fibra bruta do biscoito otimizado foi de 3,08%, assim, pode ser classificado como biscoito "fonte de fibras".The consumers are increasingly demanding and worried about health and, consequently, requiring natural products that should be safe and that promote life quality. The present research had the objective to develop biscuits with mixed flour of fermented cassava starch and orange albedo flour, using a 2³ factorial

  20. A MANUALLY OPERATED CASSAVA GRATING MACHINE

    African Journals Online (AJOL)

    Dr Obe

    1984-09-01

    Sep 1, 1984 ... substantial losses arising from the inability of the person to hold small pieces of cassava roots for grating. Happily, there now exist various. Versions of mechanical graters which are driven by electric motors or small internal combustion engines. In fact, it may be said that cassava grating has been effectively.

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

    African Journals Online (AJOL)

    Detoxification of three cassava varieties (NR-44/72, NW-45/72 and NW-44/72) by traditional methods of processing to produce cassava flour was investigated at the college of agriculture, Jimma University during February to May, 2007. The total hydrogen cyanide (HCN) quantitative determination in cassava flour was ...

  2. Controlled transmission of African cassava mosaic virus (ACMV) by ...

    African Journals Online (AJOL)

    Jatropha curcas, a plant with great biodiesel potential is also used to reduce the population of whiteflies, Bemisia tabaci on cassava fields when planted as a hedge. We therefore, investigated the transmission of African cassava mosaic virus (ACMV) by the whitefly vector from cassava to seedlings of 10 accessions of J.

  3. 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

  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. 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 ...

  6. Utilization Of Cassava and Pawpaw Diets By Growing Snails ...

    African Journals Online (AJOL)

    kg M. E). The treatments were T1, T2, T3, T4 and T5. The rations had 10% inclusion of pawpaw leaf (T2) Unripe Pawpaw fruit (T3), Cassava peel (T4) cassava leaf (T5). The treatment without the inclusion of pawpaw and cassava meal served as ...

  7. 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 ...

  8. Protein enrichment of cassava peel by submerged fermentation with ...

    African Journals Online (AJOL)

    Cassava (Manihot esculenta Crantz) peel is one of the solid wastes produced as a consequence of cassava processing. It is low in protein but contains a large amount of carbohydrate, causing an environmental problem with disposal. In order to add-value to this major cassava processing waste and also reduce its resultant ...

  9. Hybrid aortic repair with antegrade supra-aortic and renovisceral debranching from ascending aorta.

    Science.gov (United States)

    Del Castro-Madrazo, José Antonio; Rivas-Domínguez, Margarita; Fernández-Prendes, Carlota; Zanabili Al-Sibbai, Amer; Llaneza-Coto, José Manuel; Alonso-Pérez, Manuel

    2017-05-01

    Aortic dissection is a life threatening condition. Hybrid repair has been described for the treatment of complex aortic pathology such as thoracoabdominal aortic aneurysms (TAAA) and type A and B dissections, although open and total endovascular repair are also possible. Open surgery is still associated with substantial perioperative morbi-mortality rates, thus less invasive techniques such as endovascular repair and hybrid procedures can achieve good results in centers with experience. We present the case of a patient with a chronic type B dissection and TAAA degeneration that was treated in a single stage hybrid procedure with antegrade supra-aortic and renovisceral debranching from the ascending aorta and TEVAR. At three-year follow up, the patient is free of intervention-related complications.

  10. 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

  11. Quality of fermented cassava flour processed into placali | Koko ...

    African Journals Online (AJOL)

    Fermented cassava flour was obtained from Yace variety. Cassava roots were washed, peeled and ground. After adding cassava inoculums at 8% (m/m), the pulp was allowed to ferment for 72 hours at ambient temperature. The fermented dough was removed, squeezed and oven-dried for 48 hours at 55 °C. The dried ...

  12. Starch/polyester films: simultaneous optimisation of the properties for the production of biodegradable plastic bags

    Directory of Open Access Journals (Sweden)

    J. B. Olivato

    2013-01-01

    Full Text Available Blends of starch/polyester have been of great interest in the development of biodegradable packaging. A method based on multiple responses optimisation (Desirability was used to evaluate the properties of tensile strength, perforation force, elongation and seal strength of cassava starch/poly(butylene adipate-co-terephthalate (PBAT blown films produced via a one-step reactive extrusion using tartaric acid (TA as a compatibiliser. Maximum results for all the properties were set as more desirable, with an optimal formulation being obtained which contained (55:45 starch/PBAT (88.2 wt. (%, glycerol (11.0 wt. (% and TA (0.8 wt. (%. Biodegradable plastic bags were produced using the film with this formulation, and analysed according to the standard method of the Associação Brasileira de Normas Técnicas (ABNT. The bags exhibited a 45% failure rate in free-falling dart impact tests, a 10% of failure rate in dynamic load tests and no failure in static load tests. These results meet the specifications set by the standard. Thus, the biodegradable plastic bags fabricated with an optimised formulation could be useful as an alternative to those made from non-biodegradable materials if the nominal capacity declared for this material is considered.

  13. Improvement of cassava for resistance to insect pests and diseases

    International Nuclear Information System (INIS)

    Mwanga, R.O.M.

    1997-01-01

    The African cassava mosaic virus and cassava mealybug are devastating the cassava crop in Uganda. Because of the severe widespread occurrence of the virus and mealybug, in vitro cultured cassava plantlets instead of stem cuttings will be irradiated. In addition, the project has incorporated sweet potato. Installation of tissue culture laboratory at Namulonge was completed in early 1993. Work is in progress to establish efficient in vitro culture micropropagation techniques for the two crops. Small numbers of cassava plantlets of varieties 'TMS 30337' and 'TMS 4(2)1425' and sweet potato entry 30 are in vitro culture. Mass irradiation of plantlets is planned in future. (author). 4 refs

  14. Improvement of cassava for resistance to insect pests and diseases

    Energy Technology Data Exchange (ETDEWEB)

    Mwanga, R O.M. [Namulonge Agricultural and Animal Production Research Inst., Kampala (Uganda)

    1997-12-01

    The African cassava mosaic virus and cassava mealybug are devastating the cassava crop in Uganda. Because of the severe widespread occurrence of the virus and mealybug, in vitro cultured cassava plantlets instead of stem cuttings will be irradiated. In addition, the project has incorporated sweet potato. Installation of tissue culture laboratory at Namulonge was completed in early 1993. Work is in progress to establish efficient in vitro culture micropropagation techniques for the two crops. Small numbers of cassava plantlets of varieties `TMS 30337` and `TMS 4(2)1425` and sweet potato entry 30 are in vitro culture. Mass irradiation of plantlets is planned in future. (author). 4 refs.

  15. Effect of lactic acid bacteria starter culture fermentation of cassava ...

    African Journals Online (AJOL)

    SERVER

    2007-08-20

    Aug 20, 2007 ... of cassava on chemical and sensory characteristics of fufu flour ... cassava fufu flour has the highest protein content; this shows the influence of fermentation in .... 24, 48, 72, and 96 h, during the natural fermentation of cassava ...

  16. Development of putative transgenic lines of cassava variety H-226 ...

    African Journals Online (AJOL)

    CMD) caused by the Indian cassava mosaic virus (ICMV) and Sri Lankan cassava mosaic virus (SLCMV). An attempt was done to develop transgenic cassava lines resistant to SLCMV through RNAi vector targeting a conserved 440 bp of 5' end ...

  17. Xanthan gum production by Xanthomonas campestris pv ...

    African Journals Online (AJOL)

    Cassava starch is a main renewable bio-resource with low price and mass production in Guangxi, China. It was used as carbon source in growing Xanthomonas campestris pv. campestris 8004 (Xcc 8004) for xanthan gum production in this study. The xanthan gum yield of gelatinized cassava starch was higher than that of ...

  18. 181 Farmers Adoption Scenarios for the Control of Cassava Mosaic ...

    African Journals Online (AJOL)

    Journal Seek, Scientific Commons, http://journal.aesonnigeria. ... the Cassava Enterprise Development Project in Enugu State, Nigeria ... emptive management of the cassava mosaic disease in the eleven cassava growing states of the ..... facilitators. Therefore, for farmers to adopt this innovation, adequate sustainable plan.

  19. Comparing the regional epidemiology of the cassava mosaic and cassava brown streak virus pandemics in Africa.

    Science.gov (United States)

    Legg, J P; Jeremiah, S C; Obiero, H M; Maruthi, M N; Ndyetabula, I; Okao-Okuja, G; Bouwmeester, H; Bigirimana, S; Tata-Hangy, W; Gashaka, G; Mkamilo, G; Alicai, T; Lava Kumar, P

    2011-08-01

    The rapid geographical expansion of the cassava mosaic disease (CMD) pandemic, caused by cassava mosaic geminiviruses, has devastated cassava crops in 12 countries of East and Central Africa since the late 1980s. Region-level surveys have revealed a continuing pattern of annual spread westward and southward along a contiguous 'front'. More recently, outbreaks of cassava brown streak disease (CBSD) were reported from Uganda and other parts of East Africa that had been hitherto unaffected by the disease. Recent survey data reveal several significant contrasts between the regional epidemiology of these two pandemics: (i) severe CMD radiates out from an initial centre of origin, whilst CBSD seems to be spreading from independent 'hot-spots'; (ii) the severe CMD pandemic has arisen from recombination and synergy between virus species, whilst the CBSD pandemic seems to be a 'new encounter' situation between host and pathogen; (iii) CMD pandemic spread has been tightly linked with the appearance of super-abundant Bemisia tabaci whitefly vector populations, in contrast to CBSD, where outbreaks have occurred 3-12 years after whitefly population increases; (iv) the CMGs causing CMD are transmitted in a persistent manner, whilst the two cassava brown streak viruses appear to be semi-persistently transmitted; and (v) different patterns of symptom expression mean that phytosanitary measures could be implemented easily for CMD but have limited effectiveness, whereas similar measures are difficult to apply for CBSD but are potentially very effective. An important similarity between the pandemics is that the viruses occurring in pandemic-affected areas are also found elsewhere, indicating that contrary to earlier published conclusions, the viruses per se are unlikely to be the key factors driving the two pandemics. A diagrammatic representation illustrates the temporal relationship between B. tabaci abundance and changing incidences of both CMD and CBSD in the Great Lakes region

  20. 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...

  1. 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...

  2. The use of biolistic inoculation of cassava mosaic begomoviruses in ...

    African Journals Online (AJOL)

    These cassava cultivars were challenged with both DNA A and B components of the infectious clones named above using particle gun bombardment. The cassava cultivars showed varying degrees of susceptibility/resistance to the two infectious clones used. All symptoms of Cassava Mosaic Disease (CMD) observed were ...

  3. Status of cassava mosaic disease and whitefly population in Zambia ...

    African Journals Online (AJOL)

    Cassava mosaic disease is the most important disease affecting cassava in Zambia. A study was conducted through a survey to determine the status of cassava mosaic disease incidence, severity and whitefly abundance in farmers' fields in six provinces: Lusaka, Northern, North-Western, Luapula, Eastern and Western ...

  4. jfewr ©2016 - jfewr Publications

    African Journals Online (AJOL)

    SAMUEL

    2016-12-04

    Dec 4, 2016 ... under different storage condition, Fifty pieces each of two varieties of cassava tubers TMS 30572 and. TMS 4(2) 1425 ...... and Chemical Properties of Starch Isolates of Cassava ... Crops: yams, Cassava, Sweet potato and.

  5. 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 ...

  6. Cassava household expenditure and anthropometric indices of ...

    African Journals Online (AJOL)

    In an attempt to verify the myth associated with cassava, that high consumption causes malnutrition, anthropometric measurements of 445 preschool children aged 0 - 5 years in 90 randomly selected farm households of cassava growing areas of Imo State were undertaken. Growth deviations (Z – scores) were calculated ...

  7. Cassava C-repeat binding factor 1 gene responds to low temperature and enhances cold tolerance when overexpressed in Arabidopsis and cassava.

    Science.gov (United States)

    An, Dong; Ma, Qiuxiang; Wang, Hongxia; Yang, Jun; Zhou, Wenzhi; Zhang, Peng

    2017-05-01

    Cassava MeCBF1 is a typical CBF transcription factor mediating cold responses but its low expression in apical buds along with a retarded response cause inefficient upregulation of downstream cold-related genes, rendering cassava chilling-sensitive. Low temperature is a major abiotic stress factor affecting survival, productivity and geographic distribution of important crops worldwide. The C-repeat/dehydration-responsive element binding transcription factors (CBF/DREB) are important regulators of abiotic stress response in plants. In this study, MeCBF1, a CBF-like gene, was identified in the tropical root crop cassava (Manihot esculenta Crantz). The MeCBF1 encodes a protein that shares strong homology with DREB1As/CBFs from Arabidopsis as well as other species. The MeCBF1 was localized to the nucleus and is mainly expressed in stem and mature leaves, but not in apical buds or stem cambium. MeCBF1 expression was not only highly responsive to cold, but also significantly induced by salt, PEG and ABA treatment. Several stress-associated cis-elements were found in its promoter region, e.g., ABRE-related, MYC recognition sites, and MYB responsive element. Compared with AtCBF1, the MeCBF1 expression induced by cold in cassava was retarded and upregulated only after 4 h, which was also confirmed by its promoter activity. Overexpression of MeCBF1 in transgenic Arabidopsis and cassava plants conferred enhanced crytolerance. The CBF regulon was smaller and not entirely co-regulated with MeCBF1 expression in overexpressed cassava. The retarded MeCBF1 expression in response to cold and attenuated CBF-regulon might lead cassava to chilling sensitivity.

  8. 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 ...

  9. 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.

  10. 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,

  11. 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 ...

  12. Stability of an anaerobic reactor with support means in the treatment of cassava through the monitoring of relationship AV/AT specific and production of biogas; Estabilidade de um reator anaerobio com meio suporte no tratamento da manipueira atraves do monitoramento da relacao AV/AT e producao especifica de biogas

    Energy Technology Data Exchange (ETDEWEB)

    Kunzleri, Kathia; Watthier, Elisangela; Gomes, Simone D.; Miguel, Joao F.A. [Universidade Estadual do Oeste do Parana (UNIOESTE), Cascavel, PR (Brazil); Andreani, Cristina Lurdes [Conselho Nacional de Desenvolvimento Cientifico e Tecnologico (CNPq), Brasilia, DF (Brazil)

    2010-07-01

    This study aimed to evaluate the removal of different organic loading in an anaerobic reactor for treatment of cassava wastewater, and as a medium bamboo rings. Cassava wastewater study is derived from a starch industry. The wastewater was characterized following the method described in Standard Methods for Examination of Water and Wastewater. The reactor was constructed of PVC, with a volume of 6.8 liters. The results were evaluated by variance analysis (parametric ANOVA) using the software Statistica 7.0. We observed a higher yield for the charge of 5, 601 (4) gDQO / L day, the ratio av/at was below 0.5 thus ensuring system stability. (author)

  13. 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.

  14. 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

  15. 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.

  16. SCREENING OF CHEMICAL COMPOSITIONS OF CRUDE WATER EXTRACT OF DIFFERENT CASSAVA VARIETIES

    Directory of Open Access Journals (Sweden)

    Olajumoke Oke FAYINMINNU

    2013-06-01

    Full Text Available Chemical composition of three sources of crude cassava water extract (CCWE was evaluated in different varieties of cassava (MS6 Manihot Selection (local variety, TMS 30555 Tropical Manihot Selection (Improved variety and Bulk (crude cassava water from cassava processing site. Crude cassava water extract from the pulp of cassava fresh roots was prepared and the chemical composition was determined in the analytical laboratory. The result of the analysis showed that, hydrocyanic acid (HCN and with elements such as Magnesium (Mg, Manganese (Mn, Iron (Fe, Sulphur (S, Copper (Cu and Zinc (Zn. Nitrogen (N, Phosphorous (P and Potassium (K were found in the extract. The study showed that due to the presence of hydrocyanic acid in the extract, this waste found around the cassava processing sites possesses phytotoxic effects on weeds/vegetation in form of leaf decoloration (yellowing, wilting and eventually death. Crude cassava water extract showed a probable natural herbicide which can be used by the peasant farmers because it is environmental friendly and easily biodegradable into harmless compounds in the environment

  17. 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.

  18. Starch bioengineering

    DEFF Research Database (Denmark)

    Blennow, Andreas

    2018-01-01

    Application of starch in industry frequently requires extensive modification. This is usually achieved by chemical and/or physical modification that is time-consuming and often expensive and polluting. To impart functionality as early as possible in the starch production chain, modification can...... be achieved directly as part of the developing starch storage roots, tubers, and seeds and grains of the crop. Starch has been a strong driver for human development and is now the most important energy provider in the diet forcing the development of novel and valuable starch qualities for specific...... applications. Among the most important structures that can be targeted include starch phosphorylation chain transfer/branching generating chemically substituted and chain length-modified starches such as resistant and health-promoting high-amylose starch. Starch bioengineering has been employed for more than...

  19. Nigerian Journal of Biotechnology (Vol. 33)

    African Journals Online (AJOL)

    Ladaf 2

    and tapioca as they are cheap sources of energy. The. Cassava peels ... increase in annual cassava peels generated over the Landfill/waste dump or refuse dump where they years. It was estimated that ..... twenty weeks of analyses, the cassava peels in D still wastes: A case study of a cassava starch processing contained ...

  20. An Extracellular Cell-Attached Pullulanase Confers Branched α-Glucan Utilization in Human Gut Lactobacillus acidophilus.

    Science.gov (United States)

    Møller, Marie S; Goh, Yong Jun; Rasmussen, Kasper Bøwig; Cypryk, Wojciech; Celebioglu, Hasan Ufuk; Klaenhammer, Todd R; Svensson, Birte; Abou Hachem, Maher

    2017-06-15

    Of the few predicted extracellular glycan-active enzymes, glycoside hydrolase family 13 subfamily 14 (GH13_14) pullulanases are the most common in human gut lactobacilli. These enzymes share a unique modular organization, not observed in other bacteria, featuring a catalytic module, two starch binding modules, a domain of unknown function, and a C-terminal surface layer association protein (SLAP) domain. Here, we explore the specificity of a representative of this group of pullulanases, Lactobacillus acidophilus Pul13_14 ( La Pul13_14), and its role in branched α-glucan metabolism in the well-characterized Lactobacillus acidophilus NCFM, which is widely used as a probiotic. Growth experiments with L. acidophilus NCFM on starch-derived branched substrates revealed a preference for α-glucans with short branches of about two to three glucosyl moieties over amylopectin with longer branches. Cell-attached debranching activity was measurable in the presence of α-glucans but was repressed by glucose. The debranching activity is conferred exclusively by La Pul13_14 and is abolished in a mutant strain lacking a functional La Pul13_14 gene. Hydrolysis kinetics of recombinant La Pul13_14 confirmed the preference for short-branched α-glucan oligomers consistent with the growth data. Curiously, this enzyme displayed the highest catalytic efficiency and the lowest K m reported for a pullulanase. Inhibition kinetics revealed mixed inhibition by β-cyclodextrin, suggesting the presence of additional glucan binding sites besides the active site of the enzyme, which may contribute to the unprecedented substrate affinity. The enzyme also displays high thermostability and higher activity in the acidic pH range, reflecting adaptation to the physiologically challenging conditions in the human gut. IMPORTANCE Starch is one of the most abundant glycans in the human diet. Branched α-1,6-glucans in dietary starch and glycogen are nondegradable by human enzymes and constitute a

  1. Transcriptome profiling of low temperature-treated cassava apical shoots showed dynamic responses of tropical plant to cold stress

    Directory of Open Access Journals (Sweden)

    An Dong

    2012-02-01

    Full Text Available Abstract Background Cassava is an important tropical root crop adapted to a wide range of environmental stimuli such as drought and acid soils. Nevertheless, it is an extremely cold-sensitive tropical species. Thus far, there is limited information about gene regulation and signalling pathways related to the cold stress response in cassava. The development of microarray technology has accelerated the study of global transcription profiling under certain conditions. Results A 60-mer oligonucleotide microarray representing 20,840 genes was used to perform transcriptome profiling in apical shoots of cassava subjected to cold at 7°C for 0, 4 and 9 h. A total of 508 transcripts were identified as early cold-responsive genes in which 319 sequences had functional descriptions when aligned with Arabidopsis proteins. Gene ontology annotation analysis identified many cold-relevant categories, including 'Response to abiotic and biotic stimulus', 'Response to stress', 'Transcription factor activity', and 'Chloroplast'. Various stress-associated genes with a wide range of biological functions were found, such as signal transduction components (e.g., MAP kinase 4, transcription factors (TFs, e.g., RAP2.11, and reactive oxygen species (ROS scavenging enzymes (e.g., catalase 2, as well as photosynthesis-related genes (e.g., PsaL. Seventeen major TF families including many well-studied members (e.g., AP2-EREBP were also involved in the early response to cold stress. Meanwhile, KEGG pathway analysis uncovered many important pathways, such as 'Plant hormone signal transduction' and 'Starch and sucrose metabolism'. Furthermore, the expression changes of 32 genes under cold and other abiotic stress conditions were validated by real-time RT-PCR. Importantly, most of the tested stress-responsive genes were primarily expressed in mature leaves, stem cambia, and fibrous roots rather than apical buds and young leaves. As a response to cold stress in cassava, an increase

  2. Comparative analysis of virus-derived small RNAs within cassava (Manihot esculenta Crantz) infected with cassava brown streak viruses.

    Science.gov (United States)

    Ogwok, Emmanuel; Ilyas, Muhammad; Alicai, Titus; Rey, Marie E C; Taylor, Nigel J

    2016-04-02

    Infection of plant cells by viral pathogens triggers RNA silencing, an innate antiviral defense mechanism. In response to infection, small RNAs (sRNAs) are produced that associate with Argonaute (AGO)-containing silencing complexes which act to inactivate viral genomes by posttranscriptional gene silencing (PTGS). Deep sequencing was used to compare virus-derived small RNAs (vsRNAs) in cassava genotypes NASE 3, TME 204 and 60444 infected with the positive sense single-stranded RNA (+ssRNA) viruses cassava brown streak virus (CBSV) and Ugandan cassava brown streak virus (UCBSV), the causal agents of cassava brown streak disease (CBSD). An abundance of 21-24nt vsRNAs was detected and mapped, covering the entire CBSV and UCBSV genomes. The 21nt vsRNAs were most predominant, followed by the 22 nt class with a slight bias toward sense compared to antisense polarity, and a bias for adenine and uracil bases present at the 5'-terminus. Distribution and frequency of vsRNAs differed between cassava genotypes and viral genomes. In susceptible genotypes TME 204 and 60444, CBSV-derived sRNAs were seen in greater abundance than UCBSV-derived sRNAs. NASE 3, known to be resistant to UCBSV, accumulated negligible UCBSV-derived sRNAs but high populations of CBSV-derived sRNAs. Transcript levels of cassava homologues of AGO2, DCL2 and DCL4, which are central to the gene-silencing complex, were found to be differentially regulated in CBSV- and UCBSV-infected plants across genotypes, suggesting these proteins play a role in antiviral defense. Irrespective of genotype or viral pathogen, maximum populations of vsRNAs mapped to the cytoplasmic inclusion, P1 and P3 protein-encoding regions. Our results indicate disparity between CBSV and UCBSV host-virus interaction mechanisms, and provide insight into the role of virus-induced gene silencing as a mechanism of resistance to CBSD. Copyright © 2016 The Authors. Published by Elsevier B.V. All rights reserved.

  3. Quantification of African cassava mosaic virus (ACMV) and East African cassava mosaic virus (EACMV-UG) in single and mixed infected Cassava (Manihot esculenta Crantz) using quantitative PCR.

    Science.gov (United States)

    Naseem, Saadia; Winter, Stephan

    2016-01-01

    The quantity of genomic DNA-A and DNA-B of African cassava mosaic virus (ACMV) and East African cassava mosaic virus Uganda (Uganda variant, EACMV-UG) was analysed using quantitative PCR to assess virus concentrations in plants from susceptible and tolerant cultivars. The concentrations of genome components in absolute and relative quantification experiments in single and mixed viral infections were determined. Virus concentration was much higher in symptomatic leaf tissues compared to non-symptomatic leaves and corresponded with the severity of disease symptoms. In general, higher titres were recorded for EACMV-UG Ca055 compared to ACMV DRC6. The quantitative assessment also showed that the distribution of both viruses in the moderately resistant cassava cv. TMS 30572 was not different from the highly susceptible cv. TME 117. Natural mixed infections with both viruses gave severe disease symptoms. Relative quantification of virus genomes in mixed infections showed higher concentrations of EACMV-UG DNA-A compared to ACMV DNA-A, but a marked reduction of EACMV-UG DNA-B. The higher concentrations of EACMV-UG DNA-B compared to EACMV DNA-A accumulation in single infections were consistent. Since DNA-B is implicated in virus cell-to-cell spread and systemic movement, the abundance of the EACMV-UG DNA-B may be an important factor driving cassava mosaic disease epidemic. Copyright © 2015 Elsevier B.V. All rights reserved.

  4. 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

  5. Catalase activity of cassava (Manihot esculenta) plant under African ...

    African Journals Online (AJOL)

    aghomotsegin

    . E-mail: sabastina.amoako@kintampo-hrc.org. Tel: +233543550743. Abbreviations: CBSD, Cassava brown streak disease; ACMV, African cassava mosaic virus; ROS, reactive oxygen species; H2O2, hydrogen peroxide; BSA, bovine serum ...

  6. 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.

  7. 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.

  8. Caracterização de Dez Clones de Mandioca Cultivados no Estado de Roraima. = Characterization of ten cultivated clones of cassava in the Roraima State.

    Directory of Open Access Journals (Sweden)

    Cylles Zara dos Reis Barbosa

    2007-12-01

    Full Text Available A cultura da mandioca (Manihot esculenta Crantz é cultivada nas mais diversas regiões do Brasil. No Estado deRoraima, a cultura é tradicionalmente cultivada em áreas de mata e savanas por indígenas, pequenos e médios produtoresrurais. A sua produção destina-se mais ao consumo direto na forma “in natura”, de farinha e fécula para tapioca. As cultivaresde mandioca podem apresentar diferenças de adaptação a determinadas regiões e dificilmente uma mesma cultivarcomporta-se de forma semelhante em todos os ecossistemas. Assim, desenvolveu-se este estudo, visando caracterizar dezclones de mandioca (Aciolina, Amazonas, Catitu, BGMC-001, BGMC-314, BGMC-358, BGMC-1130, Gabrielzinho,Garapão e Panati cultivados no Estado Roraima quanto ao teor de amido, matéria seca, ácido cianídrico e proteína na raiz. Odelineamento experimental utilizado foi inteiramente casualizado com três repetições e dez tratamentos (clones. Cadaunidade experimental foi composta por quatro plantas colhidas na área útil. Foram avaliados os teores de amido, HCN, proteína e matéria seca na raiz. Os clones Gabrielzinho, Panati e Garapão destacaram-se em relação aos demais clones por apresentarem teores de amido acima de 30% e matéria seca acima de 35% na raiz. O clone BGMC-001 destacou-se dos demais quanto ao maior teor de proteína apresentado na raiz (2,81% e menor teor de ácido cianídrico na raiz com e sem córtex, nota 4 e 3, respectivamente.= Cassava crop is cultivated in most diverse regions of Brazil. In the State of Roraima, the crop is traditionallycultivated in forest and savanna areas by indigenous, small and medium size rural producers. Its production is destinatedmost to direct consumption in native form, as flour and starch for “tapioca”. Cassava cultivars may show differences in theiradaptation to certain regions and rarely a same cultivars will perform similarly in all ecosystems. Thus, this study wasdeveloped, as to characterize ten

  9. Abiodun et al (19)

    African Journals Online (AJOL)

    DELL

    2018-03-01

    Mar 1, 2018 ... Physicochemical properties of modified trifoliate yam starches were determined. ... but at ambient temperature, oxidized starch had high paste clarity during storage. Acid ... of other starches from corn, cassava, potato and.

  10. Comparison of fermented animal feed and mushroom growth media as two value-added options for waste Cassava pulp management.

    Science.gov (United States)

    Trakulvichean, Sivalee; Chaiprasert, Pawinee; Otmakhova, Julia; Songkasiri, Warinthorn

    2017-12-01

    Cassava is one of the main processed crops in Thailand, but this generates large amounts (7.3 million tons in 2015) of waste cassava pulp (WCP). The solid WCP is sold directly to farmers or pulp-drying companies at a low cost to reduce the burden of on-site waste storage. Using an integrated direct and environmental cost model, fermented animal feed and mushroom growth media were compared as added-value waste management alternatives for WCP to mitigate environmental problems. Primary and secondary data were collected from the literature, field data, and case studies. Data boundaries were restricted to a gate-to-gate scenario with a receiving capacity of 500 t WCP/d, and based on a new production unit being set up at the starch factory. The total production cost of each WCP utilization option was analyzed from the economic and environmental costs. Fermented animal feed was an economically attractive scenario, giving a higher net present value (NPV), lower investment cost and environmental impact, and a shorter payback period for the 10-year operational period. The selling price of mushrooms was the most sensitive parameter regarding the NPV, while the NPV for the price of fermented animal feed had the highest value in the best-case scenario.

  11. EXPLORATION UNDER SHADE PLANTS OF CASSAVA AND IT’S POTENTIAL AS FORAGE

    Directory of Open Access Journals (Sweden)

    Novia Qomariyah

    2014-01-01

    Full Text Available Utilization of forage plants growing among cassava (Manihot esculenta Crantz is not optimal. Potential for development of integration of both very large and mutually beneficial. Purpose of this study is to explore and identify types of forage that grows in shade of the cassava plant and potential for development as a source of forage. This study took place in March 2014 Month held at IPB Sinar Sari Complex Dramaga. This research method to define area of cassava plants as treatments that cassava plants were planted separately with another crop (monoculture and cassava crops are planted among crops and horticultural crops such as pariah plants, beans, squash and corn (polyculture. Furthermore, observed and forage samples taken were grown in both location and made herbarium and identified its kind. Results: forage crops are grown between cassava monoculture is more diverse than polyculture. Types of forage crops grown on cassava monoculture is Echinochloa colona, Setaria barbata, Family Juncaceae, Cyperus sp., Conjugatum paspalum, Cynodon dactylon, Stenotaphrum secundatum, Axonophus compressus (Swartz P. Beauv, Eleusine indica and Panicum maximum. Types of forage crops grown on cassava polyculture is colona Echinochloa, Setaria barbata, Family Juncaceae, Cyperus sp., Stenotaphrum secundatum, Eleusine indica and Leucaena leucephala.

  12. 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 ...

  13. Assessing arthropod pests and disease occurrence in cassava ...

    African Journals Online (AJOL)

    On-station trials were conducted at CSIR-Crops Research Institute's research farms at Kwadaso and Ejura, Ashanti Region, Ghana, during 2010/2011 cropping season, to assess the pests and disease occurrence in cassava-cowpea intercrop farming systems and their effect on yield of produce. Three improved cassava ...

  14. Sources of resistance to cassava anthracnose disease | Owolade ...

    African Journals Online (AJOL)

    A total of 436 African landraces and 497 improved cassava genotypes were planted in 1996, 1997, 1998 and 1999 growing seasons.. These were evaluated for their reactions to cassava anthracnose disease (CAD) under natural infection conditions at Ibadan (a high infection zone). The severity of the disease was ...

  15. 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.

  16. Optimization of the Ethanol Fermentation of Cassava Wastewater ...

    African Journals Online (AJOL)

    This research work focused on the optimisation of the cassava wastewater medium for ethanol fermentation. The main thrust was the investigation of the influence of the glucose concentration, nutrient (NH4Cl) level, and cell concentration on the yield of ethanol from cassava wastewater. Twenty experiments based on ...

  17. 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

  18. Growth Performance and Bio-Economics of Growing Pigs Fed Diets ...

    African Journals Online (AJOL)

    A feeding trial was conducted to investigate the performance, haematology, nutrient digestibility and economics of production of growing pigs fed diets containing differently fermented cassava starch residue (CSR) and cassava peels (CP) altogether referred to as cassava tuber wastes (CTW). The CSR and CP were each ...

  19. Gender differentials in adoption of cassava value addition ...

    African Journals Online (AJOL)

    This study investigated adoption by gender of Cassava Value Addition Technologies (CVATs) in Imo State. It identified CVATs disseminated to farmers among other issues. Multi-stage random sampling technique was used in the selection of respondents. A sample size of 150 cassava farmers comprising of 75 male and 75 ...

  20. Technical Efficiency Among Cassava Farmers im Ikenne Local ...

    African Journals Online (AJOL)

    Cassava has played and continues to play a remarkable role on the agricultural stage of Nigeria. The inability of the country meeting existing demand has been traced to resource use efficiency of the farmers. The study evaluates the technical efficiency among cassava farmers in Ikenne Local Government Area of Ogun ...

  1. Simultaneous saccharification of inulin and starch using commercial glucoamylase and the subsequent bioconversion to high titer sorbitol and gluconic acid.

    Science.gov (United States)

    An, Kehong; Hu, Fengxian; Bao, Jie

    2013-12-01

    A new bioprocess for production of sorbitol and gluconic acid from two low-cost feedstocks, inulin and cassava starch, using a commercially available enzyme was proposed in this study. The commercial glucoamylase GA-L NEW from Genencor was found to demonstrate a high inulinase activity for hydrolysis of inulin into fructose and glucose. The glucoamylase was used to replace the expensive and not commercially available inulinase enzyme for simultaneous saccharification of inulin and starch into high titer glucose and fructose hydrolysate. The glucose and fructose in the hydrolysate were converted into sorbitol and gluconic acid using immobilized whole cells of the recombinant Zymomonas mobilis strain. The high gluconic acid concentration of 193 g/L and sorbitol concentration of 180 g/L with the overall yield of 97.3 % were obtained in the batch operations. The present study provided a practical production method of sorbitol and gluconic acid from low cost feedstocks and enzymes.

  2. Functional properties of edible agar-based and starch-based films for food quality preservation.

    Science.gov (United States)

    Phan, The D; Debeaufort, F; Luu, D; Voilley, A

    2005-02-23

    Edible films made of agar (AG), cassava starch (CAS), normal rice starch (NRS), and waxy (glutinous) rice starch (WRS) were elaborated and tested for a potential use as edible packaging or coating. Their water vapor permeabilities (WVP) were comparable with those of most of the polysaccharide-based films and with some protein-based films. Depending on the environmental moisture pressure, the WVP of the films varies and remains constant when the relative humidity (RH) is >84%. Equilibrium sorption isotherms of these films have been measured; the Guggenheim-Anderson-de Boer (GAB) model was used to describe the sorption isotherm and contributed to a better knowledge of hydration properties. Surface hydrophobicity and wettability of these films were also investigated using the sessile drop contact angle method. The results obtained suggested the migration of the lipid fraction toward evaporation surface during film drying. Among these polysaccharide-based films, AG-based film and CAS-based film displayed more interesting mechanical properties: they are transparent, clear, homogeneous, flexible, and easily handled. NRS- and WRS-based films were relatively brittle and have a low tension resistance. Microstructure of film cross section was observed by environmental scanning electron microscopy to better understand the effect of the structure on the functional properties. The results suggest that AG-based film and CAS-based films, which show better functional properties, are promising systems to be used as food packaging or coating instead of NRS- and WRS-based films.

  3. Catalase activity of cassava ( Manihot esculenta ) plant under ...

    African Journals Online (AJOL)

    African cassava mosaic virus has caused an immersed low yield of the cassava crop. The virus impacts stress on the cellular metabolism of the plant producing a lot of reactive oxygen species and increases the expression of the antioxidant enzymes. The activity of catalase as a response to oxidative stress was investigated ...

  4. 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.

  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. Field Screening of Cassava (Manihot esculenta Crantz) Germplasm ...

    African Journals Online (AJOL)

    Fiifi Baidoo

    Marmey P., Beeching J. R., Hamon S. and Charrier A. (1994). Evaluation of cassava (Manihot esculenta Crantz) germplasm collection using RAPD markers. Euphytica 74: 203–209. Roa A. C., Maya, M. M., Duque M. M., Tohme J., Allen A. C. and Bonierbale M. W. (1997). AFLP analysis of relationships among cassava and ...

  7. Analysis of cassava (Manihot esculenta) ESTs: A tool for the discovery of genes

    International Nuclear Information System (INIS)

    Zapata, Andres; Neme, Rafik; Sanabria, Carolina; Lopez, Camilo

    2011-01-01

    Cassava (Manihot esculenta) is the main source of calories for more than 1,000 millions of people around the world and has been consolidated as the fourth most important crop after rice, corn and wheat. Cassava is considered tolerant to abiotic and biotic stress conditions; nevertheless these characteristics are mainly present in non-commercial varieties. Genetic breeding strategies represent an alternative to introduce the desirable characteristics into commercial varieties. A fundamental step for accelerating the genetic breeding process in cassava requires the identification of genes associated to these characteristics. One rapid strategy for the identification of genes is the possibility to have a large collection of ESTs (expressed sequence tag). In this study, a complete analysis of cassava ESTs was done. The cassava ESTs represent 80,459 sequences which were assembled in a set of 29,231 unique genes (unigen), comprising 10,945 contigs and 18,286 singletones. These 29,231 unique genes represent about 80% of the genes of the cassava's genome. Between 5% and 10% of the unigenes of cassava not show similarity to any sequences present in the NCBI database and could be consider as cassava specific genes. a functional category was assigned to a group of sequences of the unigen set (29%) following the Gene Ontology Vocabulary. the molecular function component was the best represented with 43% of the sequences, followed by the biological process component (38%) and finally the cellular component with 19%. in the cassava ESTs collection, 3,709 microsatellites were identified and they could be used as molecular markers. this study represents an important contribution to the knowledge of the functional genomic structure of cassava and constitutes an important tool for the identification of genes associated to agricultural characteristics of interest that could be employed in cassava breeding programs.

  8. Kinetics of Natural Detoxification of Hydrogen Cyanide Contained In Retted Cassava Roots

    Directory of Open Access Journals (Sweden)

    2016-11-01

    Full Text Available This work presents the kinetics of natural detoxification of hydrogen cyanide contained in retted cassava roots. Retting is traditional fermentation of cassava, performed to soften the roots. During retting, cyanide diffuses into water used for the retting. The fresh cassava roots (bitter and sweet varieties used for this experiment were separately retted at ambient 0 temperature of 30 C. The cyanide content and pH were monitored daily. From the analysis of the experimental results, a first order consecutive rate equation is an adequate tool for explaining the mechanism of HCN reduction (or decay in retted cassava roots. The detoxification constants for the bound cyanide in the bitter and sweet cassava roots were 0.378/day and 0.438/day respectively, while that of the free hydrogen cyanide were 0.63/day and 0.74/day for the bitter and sweet varieties respectively. Cassava tubers from different species cannot be fermented with the same retting condition unless they have same or close functional properties.

  9. Soil Contamination from Cassava Wastewater Discharges in a Rural ...

    African Journals Online (AJOL)

    Michael Horsfall

    KEY WORDS: Soil contamination; cassava wastewater; physico-chemical characteristics; cassava ... Na (r = 0.03); P (r = 0.08); N (r = 0.40); Organic Carbon (r = 0.08) and organic matter (r .... a neutral or higher pH into to ketones and the toxic.

  10. Use of morphological characters to identify cassava mosaic disease ...

    African Journals Online (AJOL)

    Diseases are among the major constraints that prevent cassava's (Manihot esculenta L.) optimum yield. Both the improved cassava breeds and local germplasms in the International Institute of Tropical Agriculture, Ibadan expressed wide genetic variability in morphological characters and diseases resistance. The current ...

  11. Root growth and NPK status of cassava as influenced by oil palm ...

    African Journals Online (AJOL)

    STORAGESEVER

    2009-09-15

    . 4.3. 3.3. 3.8. 3.4. 3.8. MAP = Month after planting; B = bitter cassava; S = sweet cassava. Table 3. Effect of palm bunch ash (OBA) on number of roots per cassava plant at Umudike. 3MAP. 6MAP. 9MAP. 12MAP. OBA (t/ha). B.

  12. 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 ...

  13. 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 ...

  14. Effect of harvest period on the quality of storage roots and protein content of the leaves in five cassava cultivars (Manihot esculenta, Crantz

    Directory of Open Access Journals (Sweden)

    Sagrilo Edvaldo

    2003-01-01

    Full Text Available The effect of harvest period on the quality of storage roots and leaves of cassava cultivars was determined in an experiment carried out in a randomized complete block design with four replications in a split plot scheme, with five cultivars in the plots and ten harvest times in the subplots. The IAC 13 cultivar had the highest rate of dry matter accumulation in the storage roots and the Mico cultivar the lowest. The period of least dry matter content in the storage roots occurred later for the Fécula Branca, Mico and IAC 14 cultivars, and the minimum starch content in the storage roots occurred later for the Fécula Branca and Mico cultivars. In general, the IAC 13, IAC 14 and Fécula Branca cultivars had higher dry matter content in the storage roots, while higher starch content in the dry and fresh matter were obtained in the Fécula Branca cultivar. The crude protein content in the leaves decreased as the plant aged.

  15. Pengaruh Penambahan Kitosan dalam Pembuatan Biodegradable Foam Berbahan Baku Pati

    Directory of Open Access Journals (Sweden)

    Nanik Hendrawati

    2017-05-01

    Full Text Available Biodegradable foam is an alternative packaging to replace the expanded polystyrene foam packaging currently in use.   Starch has been used to produce foam because of  its low cost, low density, low toxicity, and  biodegradability. Chitosan has been added to improve mechanical properties of product . The   effect of  variation on chitosan amount  and  starch types  was investigated in this study.  The amount of  chitosan  was varied as 0; 5; 10; 15; 20; 25; and  30 % w/w and starch types were used in this research were cassava, Corn and sago starch. Biodegradable  foam was produced by using baking process method, all of material (Starch, Chitosan solution,  Magnesium Stearate, Carrageenan, Glyserol, Protein Isolates  dan polyvinil alcohol (PVOH  were mixed with kitchen aid mixer. The mixture was poured  into mold and heated in an oven at 125 oC for 1 hour. Then, foam was tested for its mechanical properties, water absorption  and biodegradability and  morphology (SEM.  The results show that  foam made from sago starch had lower water absortion than those made from cassava and corn starch.   While, foam made from cassava starch  was more biodegradable than the other foam.  Biodegradable foam based sago starch and 30 % w/w of Chitosan adition  gave the  best performence in tensile stress that  is 20 Mpa

  16. 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 ...

  17. 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 ...

  18. Isolation and characterization of resistant gene analogs in cassava ...

    African Journals Online (AJOL)

    These candidate sequences mapped to the draft cassava genome with high sequence similarity to predicted NBS-LRR genes. These novel sequences may serve as a stepping stone for further characterization and experimental validation of predicted R genes in the draft cassava genome, ultimately leading to the ...

  19. Bemisia tabaci : the whitefly vector of cassava mosaic geminiviruses ...

    African Journals Online (AJOL)

    The ecology of the Bemisia tabaci/cassava/African cassava mosaic virus (ACMV) pathosystem is reviewed briefly with special attention given to the parameters affecting the pattern of population development of B. tabaci. Significant gaps in our understanding of this system remain, particularly concerning the importance of ...

  20. 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 ...

  1. 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 ...

  2. Selection and in-vitro propagation of five cassava ( Manihot ...

    African Journals Online (AJOL)

    Thirteen cassava cultivars were collected from farmers in the Greater Accra Region using a structured questionanire. Five cultivars namely, Ankrah, Bosom nsia, Biafra, Santom and Afisiafi were selected based on popularity, duration to maturity and tolerance to African Cassava Mosaic Virus (ACMV) disease. The cultivars ...

  3. Effect of starch isolation method on properties of sweet potato starch

    Directory of Open Access Journals (Sweden)

    A. SURENDRA BABU

    2014-08-01

    Full Text Available Isolation method of starch with different agents influences starch properties, which provide attention for studying the most appropriate method for isolation of starch. In the present study sweet potato starch was isolated by Sodium metabisulphate (M1, Sodium chloride (M2, and Distilled water (M3 methods and these were assessed for functional, chemical, pasting and structural properties. M3 yielded the greatest recovery of starch (10.20%. Isolation methods significantly changed swelling power and pasting properties but starches exhibited similar chemical properties. Sweet potato starches possessed C-type diffraction pattern. Small size granules of 2.90 μm were noticed in SEM of M3 starch. A high degree positive correlation was found between ash, amylose, and total starch content. The study concluded that isolation methods brought changes in yield, pasting and structural properties of sweet potato starch.

  4. Sensory evaluation of different preparations of cassava leaves from ...

    African Journals Online (AJOL)

    Cassava leaves are largely consumed in Africa and are among the top three African indigenous vegetables rich in nutrients. Leaves from bitter (Manihot utilissima), sweet (Manihot dulcis) and wild (Manihot glaziovii) species of cassava were cooked by boiling in salted (sodium bicarbonate and table salt) water with the ...

  5. Chemical Changes during the Fortification of Cassava Meal (Gari ...

    African Journals Online (AJOL)

    The nutritional enrichment of a cassava meal (gari) with African breadfruit seed residue was investigated. Grated cassava (70%) was fermented for 3 days with the incorporation of African breadfruit seed residue (30%) at different stages of the fermentation. The fortified and unfortified gari samples were subjected to ...

  6. Economics of cassava farmers' adoption of improved varieties in ...

    African Journals Online (AJOL)

    The study investigated the economics of cassava farmers' adoption of improved varieties in Isoko North Local Government Area of Delta State. Studies on the economic analysis of farmers adoption of improved cassava varieties in the study area is lacking. This therefore constitutes a research gap which must be ...

  7. Bemisia tabaci : the whitefly vector of cassava mosaic geminiviruses ...

    African Journals Online (AJOL)

    Significant gaps in our understanding of this system remain, particularly concerning the importance of interactions of B. tabaci with other arthropod pests of cassava and the influence of ecological factors such as soil nutrients indirectly through their effects upon cassava. An holistic ecological approach to future work on B.

  8. Effects of different levels of supplementation with cassava leaves ...

    African Journals Online (AJOL)

    Effects of different levels of supplementation with cassava leaves ( Manihot esculenta ) on growth, parasite load and some characteristics of blood in the dwarf goat ... Also, supplementations with fresh cassava leaves do not affect red blood cells, white blood cells, haematocrite and sedimentation speed of the blood of Dwarf ...

  9. 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 ...

  10. Breeding cassava for multiple pest resistance in Africa | Mahungu ...

    African Journals Online (AJOL)

    The green spider mite and cassava mealybug are by far the most economically important arthropod pests. The long growing period and diverse agroecologies in which cassava cultivars are grown expose them to one or more of these problems and the losses can be devastating. Multiple pest resistance helps to ensure ...

  11. Inventory of cassava plant protection and development projects in ...

    African Journals Online (AJOL)

    A total of 303 cassava protection and development projects were identified of which about half are plant protection-oriented. Most activities on cassava protection have been centred on biological control and host plant resistance. The least activity has been on chemical control. The applicability of the collected database is ...

  12. Poliuretanos elastoméricos obtenidos a partir de aceite de ricino y almidón de yuca original y modificado con anhídrido propiónico: síntesis, propiedades fisicoquímicas y fisicomecánicas Polyurethane elastomers from castor oil and chemically modified yucca starch: synthesis and physical-chemical, physical-mechanical and thermical properties

    Directory of Open Access Journals (Sweden)

    Manuel F. Valero

    2010-01-01

    Full Text Available Chemical modification of cassava starch was conducted through an acylation reaction by using pyridine and propionic anhydride to replace the functional groups of starch. Polyurethane elastomers were prepared using suspensions of the mixture obtained from castor oil and yucca starch that was modified by a propionic anhydride reaction. The suspensions were characterized by means of tests based on The Fourier Transform Infrared Spectroscopy and the Hydroxyl Index. The castor oil-AMP suspensions were used for the PU synthesis. The PUs were characterized by their physical-mechanical properties like tension- deformation and Shore A. hardness, thermal gravimetric analysis and swelling test. The density cross-linking of from swelling tests was determined by applying the Flory-Rehner equation.

  13. 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.

  14. 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.

  15. Field reaction of cassava genotypes to anthracnose, bacterial blight ...

    African Journals Online (AJOL)

    Field reaction of cassava genotypes to anthracnose, bacterial blight, cassava mosaic disease and their effects on yield. ... The BYDV-PAV and BYDV-RPV serotypes were identified from 9 and 10 of the 11 surveyed fields, respectively, with the two serotypes co-infecting some plants. Of the nine wheat cultivars surveyed, four ...

  16. Effect od Soybean/Cassava Flour Blend in the Proximate ...

    African Journals Online (AJOL)

    Cassava tubers were also peeled, chopped, dried and milled in a similar fashion. Eventually, the soybean and cassava flour samples were blended individually with the quality protein maize flour in three different proportions: 5:95, 10:90 and 15:85, respectively. Normal maize flour was used as a control for the quality ...

  17. The retail market for fresh cassava root tubers in the European Union (EU)

    DEFF Research Database (Denmark)

    Kolind-Hansen, Lotte; Brimer, Leon

    2010-01-01

    A number of retail shops in Copenhagen sell fresh cassava roots. Cassava roots contain the toxic cyanogenic glucoside linamarin. A survey was made of the shop characteristics, origin of the roots, buyers, shop owner's knowledge of toxicity levels, and actual toxicity levels.......A number of retail shops in Copenhagen sell fresh cassava roots. Cassava roots contain the toxic cyanogenic glucoside linamarin. A survey was made of the shop characteristics, origin of the roots, buyers, shop owner's knowledge of toxicity levels, and actual toxicity levels....

  18. Hyperphosphorylation of cereal starch

    DEFF Research Database (Denmark)

    Carciofi, Massimiliano; Shaik, Shahnoor Sultana; Jensen, Susanne Langgård

    2011-01-01

    Plant starch is naturally phosphorylated at a fraction of the C6 and the C3 hydroxyl groups during its biosynthesis in plastids. Starch phosphate esters are important in starch metabolism and they also generate specific industrial functionality. Cereal grains starch contains little starch bound...... phosphate compared with potato tuber starch and in order to investigate the effect of increased endosperm starch phosphate, the potato starch phosphorylating enzyme glucan water dikinase (StGWD) was overexpressed specifically in the developing barley endosperm. StGWD overexpressors showed wild......-type phenotype. Transgenic cereal grains synthesized starch with higher starch bound phosphate content (7.5 (±0.67) nmol/mg) compared to control lines (0.8 (±0.05) nmol/mg) with starch granules showing altered morphology and lower melting enthalpy. Our data indicate specific action of GWD during starch...

  19. Characterization of edible films of Swartzia burchelli phosphated starches and development of coatings for post-harvest application to cherry tomatoes

    Directory of Open Access Journals (Sweden)

    Millene Aparecida Gomes

    2016-08-01

    Full Text Available The market demand for corn starch and cassava continues to increase because of their use in edible applications, their biodegradable nature, and other appealing properties. As a result, there is a need to identify alternative starch sources, for example, the seeds of S. burchelli, with the potential to be modified for use in post-harvest applications. Therefore, this study aimed to develop and characterize edible films based on the starch phosphates of the seeds of S. burchelli, with the specific aim to apply these starches to cherry tomatoes for post-harvest conservation. After extraction, the starch was phosphorylated with sodium tripolyphosphate (STP in different concentrations and times according to a 2 x 2 factorial design with additional treatment (native starch. After modification, the starch phosphates were selected for the preparation of edible films using glycerol as a plasticizer, in proportions of 5, 10, 15 and 20% for each selected starch. The films were measured for thickness, permeability to water vapor and solubility in water. According to their permeability values, 4 films were selected for application in the coverage of cherry tomatoes. The conservation of cherry tomatoes with and without coverage was studied over 8 evaluation times (up to 21 days at 10±2 °C and 80±5% relative humidity. The weight loss, soluble solids, titratable acidity, maturation index, and firmness were measured every 3 days during storage. The starch phosphates showed a phosphorus content within that established by standards, such that the resulting films are acceptable for use in food for human consumption. The edible films presented with an acceptable appearance and without the development of cracks. The concentration of glycerol and the type of starch influenced the characteristics of the films, increasing the permeability and reducing the water solubility of the various edible films. The best result obtained regarding the conservation of cherry

  20. 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)

  1. 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)

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

    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

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

    Directory of Open Access Journals (Sweden)

    Joseph Ndunguru

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

  4. 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 ...

  5. 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

  6. Physicochemical properties of starches isolated from pumpkin compared with potato and corn starches.

    Science.gov (United States)

    Przetaczek-Rożnowska, Izabela

    2017-08-01

    The aim of the study was to characterize the selected physicochemical, thermal and rheological properties of pumpkin starches and compared with the properties of potato and corn starches used as control samples. Pumpkin starches could be used in the food industry as a free gluten starch. Better thermal and rheological properties could contribute to reduce the costs of food production. The syneresis of pumpkin starches was similar to that of potato starch but much lower than that for corn starch. Pasting temperatures of pumpkin starches were lower by 17-21.7°C and their final viscosities were over 1000cP higher than corn paste, but were close to the values obtained for potato starch. The thermodynamic characteristic showed that the transformation temperatures of pumpkin starches were lower than those measured for control starches. A level of retrogradation was much lower in pumpkin starch pastes (32-48%) than was in the case of corn (59%) or potato (77%) starches. The pumpkin starches gels were characterized by a much greater hardness, cohesiveness and chewiness, than potato or corn starches gels. Copyright © 2017 Elsevier B.V. All rights reserved.

  7. PROCESSORS’ PERCEPTION OF THE EFFECTIVENESS OF SOME CASSAVA PROCESSING INNOVATIONS IN OGUN STATE, NIGERIA

    OpenAIRE

    Adebayo, K.; Sangosina, M.A.

    2005-01-01

    The current drive towards higher levels of commercialisation of cassava processing under the Presidential Initiative on Cassava requires that the scale of cassava processing be increased in Nigeria. Primary data obtained from 112 respondents selected from the 4 extension zones of Ogun State was used to examine the perception of effectiveness of innovations by cassava processors and the factors responsible for adoption of these innovations. The processors’ perception of effectiveness of cassav...

  8. 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.

  9. Physical, chemical and functional features of apple starch / Propriedades físicas, químicas e funcionais de amido de maçã

    Directory of Open Access Journals (Sweden)

    Gilvan Wosiacki

    2003-05-01

    Full Text Available Physical, chemical and functional features of apple starch. Apple juice contains some chemical agents like starch that may cause long-term turbidity, both in room temperature and refrigerated storage, with depreciation of the commercial value explained by the undesirable appearance. The objective of this article was to characterize some physical, chemical and functional features of purified apple starch as an earlier step aiming to establish the best conditions for its elimination from apple juice, according to routine processing. Apple starch was purified by an alkaline treatment with NaOH 0.15 N and washed with tap water down to neutral pH, and then dried at room temperature. Dry and purified cassava and corn starches were used as standards. Moisture level of apple starch was 13.5 g/100g, crude protein 0.03 g/100g, ash 2.49 g/100g, ether extract 0.04 g/100g and crude fiber 1.56 g/100g. Apple starch was characterized concerning chemical and functional aspects including rheological features like viscoelasticity, clarity and gel strength of the pastes. Apple starch granules in aqueous suspension were submitted to different temperatures aiming to determine their swelling power and solubility. Apple starch granules were also observed in scanning electronic microscope at 3.180x zoom. The results clearly show the apple starch with a functional behavior intermediate to the starches of cassava and of corn used as reference and may be used in order to establish an industrial procedure aiming to remove completely the starch during the processing of clarified apple juice.Os sucos de maçã apresentam agentes causais de turvação, entre eles o amido que, tanto à temperatura ambiente quanto sob refrigeração pode alterar sua aparência, o que determina uma perda de valor econômico do produto. O objetivo deste trabalho foi caracterizar o amido de maçã em relação a propriedades físicas, químicas e funcionais e com isso gerar informações cient

  10. Manihot esculenta

    African Journals Online (AJOL)

    STORAGESEVER

    2008-08-04

    Aug 4, 2008 ... prime starch and food grade fibre isolated from cassava ... Food grade fibres were isolated from cassava pulp using simple ..... Caldwell EF, Fast RB, Levolella J, Lauhoff C, Levine H, Miller RC, ... Potent natural immunomo-.

  11. 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.

  12. 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.

  13. Starch phosphorylation plays an important role in starch biosynthesis

    NARCIS (Netherlands)

    Xu, Xuan; Dees, Dianka; Dechesne, Annemarie; Huang, Xing Feng; Visser, Richard G.F.; Trindade, Luisa M.

    2017-01-01

    Starch phosphate esters are crucial in starch metabolism and render valuable functionality to starches for various industrial applications. A potato glucan, water dikinase (GWD1) was introduced in tubers of two different potato genetic backgrounds: an amylose-containing line Kardal and the

  14. 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.

  15. Detoxification of cyanides in cassava flour by linamarase of Bacillus ...

    African Journals Online (AJOL)

    enoh

    2012-04-05

    Apr 5, 2012 ... Full Length Research Paper. Detoxification of ... utilizing indigenous bacteria from cyanide rich cassava peel waste and exploited their potential for ... Figure 1. Enzyme catalyzed degradation of cyanogenic glycosides. pains ..... Linamarin - the toxic compound of cassava. J. Venom. Anim. Toxins. 2(1): 6-12.

  16. 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.

  17. Aroma interactions with starch

    DEFF Research Database (Denmark)

    Jørgensen, Anders Dysted

    Starches are used to enhance aroma perception in low-fat foods. Aroma compounds can bind physically to the starch in grooves on the surface or they can form complexes inside amylose helices. This study has been divided into two parts: one part regarding binding of aromas to starches and their aroma......-release, and another part regarding stimulation of a fungal secretome using different carbohydrates. In the first part, nine aromas and one aroma-mixture were mixed with nine different starches, including genetically modified starches. The objective of this sub-project was to bind aromas to the starches to 15 weight......-percent. Aroma binding was tested on both amorphous starches and on native starch granules. A series of aldehydes and alcohols were also tested for binding to the starches. The aromas with the highest volatility were positively retained by starch, whereas for aromas with a lower volatility the starch had...

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

    Directory of Open Access Journals (Sweden)

    Abadjayé Faouziath Sanoussi

    2015-01-01

    Full Text Available Cassava is one of the staple food crops contributing significantly to food and nutrition security in Benin. This study aimed to assess the diversity of the elite cassava cultivars of Bantè district, determine the physicochemical properties of the most preferred ones as well as the sensory attributes of their major derived products (gari and tapioca, and compare them with the farmers’ and processors’ perception on their technological qualities. The ethnobotanical investigation revealed existence of 40 cultivars including 9 elites that were further classified into three groups based on agronomics and technological and culinary properties. Clustered together, cultivars Idilèrou, Monlèkangan, and Odohoungbo characterized by low fiber content, high yield of gari and tapioca, and good in-ground postmaturity storage were the most preferred ones. Their physicochemical analysis revealed good rate of dry matters (39.8% to 41.13%, starch (24.47% to 25.5% and total sugars (39.46% to 41.13%, low fiber (0.80% to 1.02%, and cyanide (50 mg/kg contents. The sensory analysis of their gari and tapioca revealed very well appreciated (taste, color, and texture products by the consumers. The confirmation by scientific analysis of the farmers’ perception on qualities of the most preferred cultivars indicated that they have good knowledge of their materials.

  19. KAJIAN PENINGKATAN PATI RESISTEN YANG TERKANDUNG DALAM BAHAN PANGAN SEBAGAI SUMBER PREBIOTIK

    Directory of Open Access Journals (Sweden)

    Raden Haryo Bimo Setiarto

    2015-12-01

    Full Text Available Prebiotics are food ingredients that selectively stimulate the growth of probiotic bacteria in the colon. Resistant starch (RS is the starch that can not be digested by digestive enzymes and resistant to gastric acid so it can reach the colon to be fermented by probiotic bacteria. There are treatments to increase the content of RS such as: autoclaving-cooling cycling, combination of lintnerized with autoclaving-cooling, and combination of debranching pullulanase with autoclaving-cooling. The results of techno-economical study showed that the combination of fermentation followed by autoclaving-cooling can be used as an alternative technique to increase the content of resistant starch in food more effectively and efficiently.

  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. Vitamin A cassava in Nigeria: crop development and delivery | Ilona ...

    African Journals Online (AJOL)

    Biofortified vitamin A “yellow” cassava can help address the adverse health effects of vitamin A deficiency. By 2016, HarvestPlus and its partners had successfully developed and delivered vitamin A cassava varieties to more than one million farming households in Nigeria and the Democratic Republic of Congo (DRC).

  2. 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.

  3. Influence of the use of acids and films in post-harvest lychee conservation

    Directory of Open Access Journals (Sweden)

    Danielle Fabíola Pereira da Silva

    2012-12-01

    Full Text Available Lychee (Litchi chinensis Sonn. has a high commercial value; however, it has a short shelf-life because of its rapid pericarp browning. The objective of this study was to evaluate the shelf-life of 'Bengal' lychee fruits stored after treatment with hydrochloric acid and citric acid, associated with cassava starch and plastic packaging. Uniformly red pericarp fruits were submitted to treatments: 1-(immersion in citric acid 100 mM for 5 minutes + cassava starch 30 g L-1 for 5 minutes, 2-(immersion in hydrochloric acid 1 M for 2 minutes + starch cassava 30 g L-1 for 5 minutes, 3-(immersion in citric acid 100 mM for 5 minutes + polyvinyl chloride film (PVC, 14 µm thick and 4-(immersion in hydrochloric acid 1 M for 2 minutes + PVC film. During 20 days, the fruits were evaluated for mass loss, pericarp color, pH, soluble solids and titratable acidity, vitamin C of the pulp and pericarp and activities of polyphenol oxidase and peroxidase of the pericarp. The treatment with hydrochloric acid associated with PVC was the most effective in maintaining the red color of the pericarp for a period of 20 days and best preservation of the fruit. The cassava starch associated with citric acid, and hydrochloric acid did not reduce the mass loss and did not prevent the browning of lychee fruit pericarp.

  4. Characterisation of Cassava Bagasse and Composites Prepared by Blending with Low-Density Polyethylene

    Directory of Open Access Journals (Sweden)

    Fabiane Oliveira Farias

    2014-12-01

    Full Text Available The main objective of this study was to characterise the cassava bagasse and to evaluate its addition in composites. Two cassava bagasse samples were characterised using physicochemical, thermal and microscopic techniques, and by obtaining their spectra in the mid-infrared region and analysing them by using x-ray diffraction. Utilising sorption isotherms, it was possible to establish the acceptable conditions of temperature and relative humidity for the storage of the cassava bagasse. The incorporation of cassava bagasse in a low-density polyethylene (LDP matrix was positive, increasing the elasticity modulus values from 131.90 for LDP to 186.2 for 70% LDP with 30% SP bagasse. These results were encouraging because cassava bagasse could serve as a structural reinforcement, as well as having environmental advantages for its application in packaging, construction and automotive parts.

  5. Mechanical, barrier and morphological properties of starch nanocrystals-reinforced pea starch films.

    Science.gov (United States)

    Li, Xiaojing; Qiu, Chao; Ji, Na; Sun, Cuixia; Xiong, Liu; Sun, Qingjie

    2015-05-05

    To characterize the pea starch films reinforced with waxy maize starch nanocrystals, the mechanical, water vapor barrier and morphological properties of the composite films were investigated. The addition of starch nanocrystals increased the tensile strength of the composite films, and the value of tensile strength of the composite films was highest when starch nanocrystals content was 5% (w/w). The moisture content (%), water vapor permeability, and water-vapor transmission rate of the composite films significantly decreased as starch nanocrystals content increased. When their starch nanocrystals content was 1-5%, the starch nanocrystals dispersed homogeneously in the composite films, resulting in a relatively smooth and compact film surface and better thermal stability. However, when starch nanocrystals content was more than 7%, the starch nanocrystals began to aggregate, which resulted in the surface of the composite films developing a longitudinal fibrous structure. Copyright © 2014 Elsevier Ltd. All rights reserved.

  6. Barley grain constituents, starch composition, and structure affect starch in vitro enzymatic hydrolysis.

    Science.gov (United States)

    Asare, Eric K; Jaiswal, Sarita; Maley, Jason; Båga, Monica; Sammynaiken, Ramaswami; Rossnagel, Brian G; Chibbar, Ravindra N

    2011-05-11

    The relationship between starch physical properties and enzymatic hydrolysis was determined using ten different hulless barley genotypes with variable carbohydrate composition. The ten barley genotypes included one normal starch (CDC McGwire), three increased amylose starches (SH99250, SH99073, and SB94893), and six waxy starches (CDC Alamo, CDC Fibar, CDC Candle, Waxy Betzes, CDC Rattan, and SB94912). Total starch concentration positively influenced thousand grain weight (TGW) (r(2) = 0.70, p starch concentration (r(2) = -0.80, p hydrolysis of pure starch (r(2) = -0.67, p starch concentration (r(2) = 0.46, p starch (RS) in meal and pure starch samples. The rate of starch hydrolysis was high in pure starch samples as compared to meal samples. Enzymatic hydrolysis rate both in meal and pure starch samples followed the order waxy > normal > increased amylose. Rapidly digestible starch (RDS) increased with a decrease in amylose concentration. Atomic force microscopy (AFM) analysis revealed a higher polydispersity index of amylose in CDC McGwire and increased amylose genotypes which could contribute to their reduced enzymatic hydrolysis, compared to waxy starch genotypes. Increased β-glucan and dietary fiber concentration also reduced the enzymatic hydrolysis of meal samples. An average linkage cluster analysis dendrogram revealed that variation in amylose concentration significantly (p starch concentration in meal and pure starch samples. RS is also associated with B-type granules (5-15 μm) and the amylopectin F-III (19-36 DP) fraction. In conclusion, the results suggest that barley genotype SH99250 with less decrease in grain weight in comparison to that of other increased amylose genotypes (SH99073 and SH94893) could be a promising genotype to develop cultivars with increased amylose grain starch without compromising grain weight and yield.

  7. Inducing PLA/starch compatibility through butyl-etherification of waxy and high amylose starch.

    Science.gov (United States)

    Wokadala, Obiro Cuthbert; Emmambux, Naushad Mohammad; Ray, Suprakas Sinha

    2014-11-04

    In this study, waxy and high amylose starches were modified through butyl-etherification to facilitate compatibility with polylactide (PLA). Fourier transform infrared spectroscopy, proton nuclear magnetic resonance spectroscopy and wettability tests showed that hydrophobic butyl-etherified waxy and high amylose starches were obtained with degree of substitution values of 2.0 and 2.1, respectively. Differential scanning calorimetry, tensile testing, and scanning electron microscopy (SEM) demonstrated improved PLA/starch compatibility for both waxy and high amylose starch after butyl-etherification. The PLA/butyl-etherified waxy and high amylose starch composite films had higher tensile strength and elongation at break compared to PLA/non-butyl-etherified composite films. The morphological study using SEM showed that PLA/butyl-etherified waxy starch composites had a more homogenous microstructure compared to PLA/butyl-etherified high amylose starch composites. Thermogravimetric analysis showed that PLA/starch composite thermal stability decreased with starch butyl-etherification for both waxy and high amylose starches. This study mainly demonstrates that PLA/starch compatibility can be improved through starch butyl-etherification. Copyright © 2014 Elsevier Ltd. All rights reserved.

  8. 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.

  9. 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 ...

  10. Quality of gari (roasted cassava mash) in Lagos State, Nigeria ...

    African Journals Online (AJOL)

    Gari is creamy-white, partially gelatinized roasted free flowing granular flour made from cassava roots. It is a major staple consumed in both urban and rural areas due to its convenience. Quality of Gari (roasted cassava mash) in Lagos, Nigeria was investigated. Gari samples were collected at random from different ...

  11. 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.

  12. F--POTENT~2-PAGEMA~1-FHmdi

    African Journals Online (AJOL)

    USER

    FUNCTIONAL PROPERTIES OF STARCHES OF SIX CASSAVA VARIETIES. Industries are constantly searching for local starch that is resistant to certain industrial processes, which are known to ..... milled maize flours; incidence of storage. J.

  13. Substituent distribution within cross-linked and hydroxypropylated sweet potato starch and potato starch

    NARCIS (Netherlands)

    Zhao, J.; Schols, H.A.; Chen Zenghong,; Jin Zhengyu,; Buwalda, P.L.; Gruppen, H.

    2012-01-01

    Revealing the substituents distribution within starch can help to understand the changes of starch properties after modification. The distribution of substituents over cross-linked and hydroxypropylated sweet potato starch was investigated and compared with modified potato starch. The starches were

  14. Preparation and Characterization of Cellulose and Nanocellulose from Agro-industrial Waste - Cassava Peel

    Science.gov (United States)

    Widiarto, S.; Yuwono, S. D.; Rochliadi, A.; Arcana, I. M.

    2017-02-01

    Cassava peel is an agro-industrial waste which is available in huge quantities in Lampung Province of Indonesia. This work was conducted to evaluate the potential of cassava peel as a source of cellulose and nanocellulose. Cellulose was extracted from cassava peel by using different chemical treatment, and the nanocellulose was prepared by hydrolysis with the use of sulfuric acid. The best methods of cellulose extraction from cassava peels are using alkali treatment followed by a bleaching process. The cellulose yield from this methods was 17.8% of dry base cassava peel, while the yield from nitric and sulfuric methods were about 10.78% and 10.32% of dry base cassava peel respectively. The hydrolysis was performed at the temperature of 50 °C for 2 hours. The intermediate reaction product obtained after each stage of the treatments was characterized. Fourier transform infrared spectroscopy showed the removal of non-cellulosic constituent. X-ray Diffraction (XRD) analysis revealed that the crystallinity of cellulose increased after hydrolysis. Morphological investigation was performed using Scanning Electron Microscopy (SEM). The size of particle was confirmed by Particle Size Analyzer (PSA) and Transmission Electron Microscopy (TEM).

  15. 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, ...

  16. WEED FLORA OF CASSAVA IN WEST NILE ZONES OF UGANDA ...

    African Journals Online (AJOL)

    ACSS

    Information on weeds of cassava (Manihot esculenta Crantz) in eastern Africa is limited. The objective of this study was to establish the status of weed flora in selected cassava growing regions of Uganda. This study was conducted in 2013 at Abi Zonal Agricultural Research and Development Institute; (AbiZARDI) in Arua, ...

  17. Quality evaluation of 'gari' produced from cassava and sweet potato ...

    African Journals Online (AJOL)

    The quality evaluation of gari produced from mixes of cassava (Manihot esculenta, Crantz) and Sweet potato (Ipomoea batatas) tubers were investigated and reported. This is done to allow for the establishment of the best mixes of cassava and potato tubers to be adopted in the composite gari produced. Gari was produced ...

  18. 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

  19. 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.

  20. comparative analysis of type 1 and type 2 cassava peeling machines

    African Journals Online (AJOL)

    user

    to design a cassava peeling machine that is capable of efficiently peeling .... the peeling chamber to the chute. Both the ... A belt and pulley mechanism was used to transfer the motion ... conveyor shaft that will not allow cassava tubers to drop ...