Results 31 to 40 of about 11,950 (226)
Cassava and the future of starch
Electronic Journal of Biotechnology, 2004 The nutritive reserves of cassava is made up of starch, which is one of the most important products synthesized by plants that is consumed as food and used in industrial processes. The currently increasing cassava production will lead to higher amount of starch available making it cheaper for industrial processes, and opening up new markets.
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Agriculture, 2020 This study aims to evaluate seasonal variation on starch production of different cassava genotypes planted under irrigated condition. Three cassava genotypes (Kasetsart 50, Rayong 11 and CMR38-125-77) were evaluated in two different growing seasons, i.e.,
Anon Janket +8 more
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Direct detection of toxigenic Bacillus cereus in dietary complement for children and cassava starch [PDF]
, 2014 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
Jnnifer A. Sánchez +7 more
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Ethanol fermentation of cassava starch pretreated with alkali [PDF]
Biotechnology and Bioengineering, 1986 In view of the current industrial process for the conventional ethanol fermentation, in which raw starch materials are heated at 120 degrees C for 2 h, conditions for an alternative process were set: an overall time from saccharification to ethanol fermentation of within 3-4 days, an operation temperature of below 60 degrees C, an ethanol yield of over
Y C, Shin +4 more
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Starch quality traits of improved provitamin A cassava (Manihot esculenta Crantz)
Heliyon, 2019 Provitamin A cassava clones were analysed for starch yield and critical starch quality attributes, to understand possible applications in the food industry. Total carotenoids content in the test clones ranged from 0.03-11.94 μg g-1 of fresh root.
Evans Atwijukire +6 more
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Quality attributes of fufu: Instrumental and sensory measurement
Scientific African, 2018 Texture is one of the key desirable sensory attributes of fufu, a cassava-based staple of most Ghanaians. Cassava starch and plantain puree were blended in the ratios of 20:80, 25:75, 30:70, 35:65, and 40:60, respectively.
Gifty Serwaa Otoo +3 more
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Genetic modification of cassava for enhanced starch production [PDF]
Plant Biotechnology Journal, 2006 SummaryTo date, transgenic approaches to biofortify subsistence crops have been rather limited. This is particularly true for the starchy root crop cassava (Manihot esculenta Crantz). Cassava has one of the highest rates of CO2 fixation and sucrose synthesis for any C3 plant, but rarely reaches its yield potentials in the field.
Uzoma, Ihemere +3 more
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MATEC Web of Conferences, 2018 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 ...
Sumardiono Siswo +4 more
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Journal of Agromedicine and Medical Sciences (AMS), 2018 Type 2 Diabetes Mellitus (T2DM) is a condition in which both insulin secretion and insulin sentivity disturbed. One of therapeutic approach of T2DM is through diet modification using resistant starch (RS) that has proven controlling both postprandial and
T Ariani Widiastini +3 more
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Bran of cassava starch flour and bran of cassava flour as potential tablet excipients
Ars Pharmaceutica, 2020 Objectives: The physicochemical characteristics of bran of cassava starch flour and bran of cassava flour (viz. organoleptic characteristics, pH value, moisture content, total ashes, lipid, protein, starch and fiber contents) and biopharmacotechnical ...
Valéria C. Orsi +5 more
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