Results 31 to 40 of about 7,639 (213)

Proximate Composition, Physicochemical, Functional, and Antioxidant Properties of Flours from Selected Cassava (Manihot esculenta Crantz) Varieties

International Journal of Food Science, 2021
Cassava flour has a high potential to contribute as a raw material in the food industry. This study was aimed at characterizing flours from Sri Lankan cassava varieties with a view to explore the potential in food applications.
R. A. T. Nilusha, J. M. J. K. Jayasinghe, O. D. A. N. Perera, P. I. P. Perera, C. V. L. Jayasinghe   +4 more
doaj   +1 more source

Cassava flour separation using inverse cyclone [PDF]

Revista Brasileira de Engenharia Agrícola e Ambiental, 2007
In developing countries cassava starch is produced mostly rurally using artisan methods through wet-way processes that consume as much as 37 m³ of water per processed ton. In comparison, the little industrial production consumes 5 m³ of water per processed ton. These waste waters, highly contaminated, are usually discharged in to the rivers without any
Herrera, Carlos A., Rosillo, Miguel E., García, Alberto   +2 more
openaire   +3 more sources

Comparative Evaluation of Unpeeled Cassava (Manihot esculenta) and Tacca (Tacca involucrata) Tuber Flours as Substrates for Bioethanol Production

UMYU Scientifica Journal, 2023
The ever-increasing demand for alternatives to fossil fuel due to its negative impacts on the environment and high prices have resulted in the search for feedstock for bioethanol production.
Philip Sule Awodi, Adole John Ujoh, Peter Adikwu, Tochukwu Nwamaka Nwagu   +3 more
doaj   +1 more source

Physicochemical and functional properties of cassava flour produced by controlled fermentation using mixed culture from various bacteria and yeast

Journal of Agriculture and Food Research
Among tuber commodities, cassava is the most easily damaged and has a short shelf life. Flour is an intermediate product that can extend the shelf life of cassava and expand its utilization.
Sri Widowati, Misgiyarta, Nurdi Setyawan, Heny Herawati, Widaningrum, Sintha Suhirman, Kartika Noerwijati, Rohmad Budiono, Santi Dwi Astuti, Rudy Tjahjohutomo, Astu Unadi, Uning Budiharti   +11 more
doaj   +1 more source

Sensory profile, consumer acceptability and preference mapping of cassava-chia seeds composite porridges

Applied Food Research, 2022
This study applied quantitative descriptive analysis, hedonic test, and preference mapping techniques to investigate the sensory profile, consumer acceptability, and drivers for consumer acceptability of cassava-chia seeds composite porridge samples ...
Ashura Katunzi-Kilewela, Richard J. Mongi, Dr, Lillian Daniel Kaale, Dr, Oscar Kibazohi, Dr, Roman Mmanda Fortunatus, Leonard MP Rweyemamu, Dr   +5 more
doaj   +1 more source

Cassava Flour: Quantification of Cyanide Content

Food and Nutrition Sciences, 2016
Cassava flours are obtained from the roots of Manihot esculenta Crantz and daily fairly consumed by the Brazilian population considering it comes to hum food, and also inserted into food baskets, besides to present low cost and easy access, in addition to being plant easily cultivated by the population.
André Rinaldi Fukushima, Maria Aparecida Nicoletti, Almir Junior Rodrigues, Caroline Pressutti, Jeandro Almeida, Tamires Brandão, Rosilene Kinue Ito, Luis Antônio Bafille Leoni, Helenice De Souza Spinosa   +8 more
openaire   +2 more sources

The in-vitro starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed

CyTA - Journal of Food
This study determines the influence of tigernut flour incorporation into fermented cassava flour on the starch digestibility, functional attributes, pasting behaviour, and antioxidant properties of composite flour.
Adeyemi Ayotunde Adeyanju, Darasimi Gift Adeleye, Johnson Akinwumi Adejuyitan, Eunice Ogunbusola, Oluwaseun Peter Bamidele   +4 more
doaj   +1 more source

Flour on Gluten-Free Muffins from Different Edible Cassava Varieties in Thailand

Foods, 2022
In Thailand new edible cassava varieties have been developed to be used in the food industry. The aim of this research was to analyze the difference between flour from three cassava varieties and to evaluate the suitability and quality of flour for ...
Rungthip Sangpueak, Chanon Saengchan, Kansinee Laemchiab, Dusadee Kiddeejing, Supatcharee Siriwong, Kanjana Thumanu, Nguyen Huy Hoang, Piyaporn Phansak, Kumrai Buensanteai   +8 more
doaj   +1 more source

Degradation Mechanisms, Encapsulation‐Based Stabilization, and Analytical Detection of Vitamin A

Journal of the American Oil Chemists' Society, EarlyView.
ABSTRACT Vitamin A is an important lipid‐soluble micronutrient essential for vision, immune function, and overall growth and development. However, vitamin A is unstable and susceptible to environmental factors because of its conjugated structure and inherent chemical reactivity.
Latheesha Abeywardana, Thambaramala V. Gamage, Tanoj K. Singh, Shuaifei Zhao, Amy Logan, Lingxue Kong   +5 more
wiley   +1 more source

Evaluation sensorielle du couscous de farine de manioc (Manihot esculenta, Crantz) substituée par celle de patate douce (Ipomoea batatas, Lam) [PDF]

Tropicultura, 2016
Consumer Acceptance of Cassava (Manihot esculenta, Crantz) flour's fufu substituted by Sweet Potato (Ipomoea batatas, Lam) Flour. This study investigated the consumer acceptance of fufu made by substituting cassava (Manihot esculenta, Crantz) flour with ...
Amadou, NM., Waingeh, NC., Dung, MS., Imele, H.   +3 more
doaj