scholarly journals Process-Induced Modifications on Quality Attributes of Cassava (Manihot esculenta Crantz) Flour

Processes ◽  
2021 ◽  
Vol 9 (11) ◽  
pp. 1891
Author(s):  
Elohor Oghenechavwuko Udoro ◽  
Tonna Ashim Anyasi ◽  
Afam Israel Obiefuna Jideani
Keyword(s):  
Manihot Esculenta ◽  
Rhizopus Oryzae ◽  
Average Particle Size ◽  
Food Products ◽  
Average Particle ◽  
Manihot Esculenta Crantz ◽  
Cassava Flour ◽  
Structural Improvement ◽  
Processing Variables ◽  
Shelf Stable

Cassava flour (CF) is a suitable representative and one of the easiest shelf-stable food products of the edible portion of the highly perishable cassava root (Manihot esculenta Crantz). The quality and type of CF are dependent on processing variables. Broadly categorized into fermented and unfermented CF, unfermented CF is white, odorless, and bland, while fermented CF has a sour flavor accompanied by its characteristic odor. The use of fermented CF as a composite is limited because of their off-odors. Modifications in CF processing have given rise to prefixes such as: modified, unmodified, gelatinized, fortified, native, roasted, malted, wet, and dry. Consumed alone, mostly in reconstituted dough form with soups, CF may also serve as a composite in the processing of various flour-based food products. Fermenting with microorganisms such as Rhizopus oryzae and Saccharomyces cerevisiae results in a significant increase in the protein content and a decrease in the cyanide content of CF. However, there are concerns regarding its safety for consumption. Pre-gelatinized CF has potential for the textural and structural improvement of bakery products. The average particle size of the CF also influences its functional properties and, subsequently, the quality of its products. Cassava flour is best stored at ambient temperature. Standardizing the processing of CF is a challenge because it is mostly processed in artisanal units. Furthermore, each variety of the root best suits a particular application. Therefore, understanding the influence of processing variables on the characteristics of CF may improve the utilization of CF locally and globally.

Low Temperature Hydrothermal Synthesis of Nanophase BaTiO3 and BaFe12O19 Powders

1996 ◽  
Vol 457 ◽  
Author(s):  
Fatih Dogan ◽  
Shawn O'rourke ◽  
Mao-Xu Qian ◽  
Mehmet Sarikaya
Keyword(s):  
Particle Size ◽  
Hydrothermal Reaction ◽  
Average Particle Size ◽  
Reaction Times ◽  
Nanocrystalline Powders ◽  
Molar Ratio ◽  
Average Particle ◽  
Hydrothermal Conditions ◽  
Processing Variables ◽  
Xrd And Tem

ABSTRACTNanocrystalline powders with an average particle size of 50 nm has been synthesized in two materials systems under hydrothermal conditions below 100°C. Processing variables, such as temperature, concentration and molar ratio of reactants and reaction time were optimized to obtain particles of reduced size and stoichiometric compositions. Hydrothermal reaction takes place between Ba(OH)2 solution and titanium/iron precursors in sealed polyethylene bottles in the BaTiO3 and BaFe12O19 systems, respectively. While crystalline BaTiO3 forms relatively fast within a few hours, formation of fully crystalline and stoichiometric BaFei20i9 require considerably longer reaction times up to several weeks and strongly dependent on the Ba:Fe ratio of the precursors. The structural and compositional evaluation of the nanophase powders were studied by XRD and TEM techniques.

scholarly journals Evaluation of cookies produced from blends of wheat, cassava and cowpea flours

2014 ◽  
Vol 3 (2) ◽  
Author(s):  
Abiodun Adekunle Olapade ◽  
Mary Abimbola Adeyemo
Keyword(s):  
Protein Content ◽  
Wheat Flour ◽  
Manihot Esculenta ◽  
Pasting Properties ◽  
Composite Flour ◽  
Manihot Esculenta Crantz ◽  
Nutritional Factors ◽  
Cassava Flour ◽  
Overall Acceptability ◽  
Composite Flours

Cassava (Manihot esculenta Crantz) and cowpea (Vigna unguiculata L. Walp) were processed into flours and used to substitute wheat flour for preparation of cookies. The chemical, including proximate composition and anti-nutritional factors, and functional and pasting properties of the blends were determined. Cookies were produced from the blends with 100% wheat flour as a control. The anti-nutritional factors, physical properties and organoleptic attributes of the cookies were evaluated. An increase in the level of cassava flour substitution resulted in a decrease in the protein content of the composite flour. However, addition of cowpea flour resulted in an increase in the protein content. There were significant (p<0.05) reductions in the studied anti-nutritional factors after baking. Cookies from composite flours were not significantly (p>0.05) different from the control in overall acceptability. This indicates the feasibility of producing nutritious cookies with desirable organoleptic qualities from cassava, wheat and cowpea composite flour.

scholarly journals Characterization Of Yellow Root Cassava And Food Products: Investigation Of Cyanogenic Glycosides And Pro-Vitamin A

2020 ◽  
Author(s):  
Chiemela S. Odoemelam ◽  
Benita Percival ◽  
Zeeshan Ahmad ◽  
Ming-Wei Chang ◽  
Dawn Scholey ◽  
...  
Keyword(s):  
Manihot Esculenta ◽  
Food Products ◽  
Health Concern ◽  
Cyanogenic Glycosides ◽  
Public Health Concern ◽  
Manihot Esculenta Crantz ◽  
Carotene Content ◽  
Toxic Compound ◽  
Β Carotene

AbstractObjectiveCyanide is a highly toxic compound, and the consumption of products containing cyanide is of singificant public health concern. In contrast, β-carotene possesses essential nutritional attributes related to human health, therefore the characterisation and quanfication of both compounds in food products is both fundamental and necessary. This investigation sought to identify the cyanide and β-carotene levels in two flours produced from the roots of two varieties of cassava (Manihot esculenta crantz), namely UMUCASS-38 (TMS 01/1371) and NR 8082, and their associated food products.ResultsThe fresh tuber, raw flour and food products were analysed for levels of residual cyanide and β-carotene using standard analytical methods. The cyanide content of NR 8082 (18.01±0.01 ppm) and UMUCASS 38 (17.02±0.02 ppm) flours were significantly higher (p < 0.05) than the residual cyanide levels determined in the cookies (10.00±0.00 ppm) and cake (7.10±0.14 ppm). The levels of β-carotene determined in the sample varied significantly (p < 0.05). The highest levels of β-carotene (6.53±0.02 µg/g) were determined in raw roots of UMUCASS 38 while NR 8082 levels of β-carotene were 1.12±0.02 µg/g. Processing the roots into flour reduced the β-carotene content to 4.78±0.01 µg/g and 0.76±0.02 µg/g in UMUCASS 38 and NR8082 flours, respectively. Cookies and cake produced from flour derived from the UMUCASS 38 variety had 2.15±0.01 µg/g and 2.84±0.04 µg/g of β-carotene, respectively.

scholarly journals Influence of cultivars and processing methods on the cyanide contents of cassava (Manihot esculenta Crantz) and its traditional food products

2019 ◽  
Vol 5 ◽  
pp. e00119 ◽  
Author(s):  
Youchahou Njankouo Ndam ◽  
Pauline Mounjouenpou ◽  
Germain Kansci ◽  
Marie Josiane Kenfack ◽  
Merlène Priscile Fotso Meguia ◽  
...  
Keyword(s):  
Manihot Esculenta ◽  
Food Products ◽  
Traditional Food ◽  
Manihot Esculenta Crantz ◽  
Processing Methods

Characterization of Cassava Flour with Protein Concentrate Prepared from the Leaves of Cassava (Manihot esculenta Crantz)

2012 ◽  
Vol 2 (2) ◽  
pp. 118-122
Author(s):  
Elaine C. de Souza Lima ◽  
Marcia B. da Silva Feijo ◽  
Daiane Dias ◽  
Armando U. O. Sabaa-Srur
Keyword(s):  
Manihot Esculenta ◽  
Protein Concentrate ◽  
Manihot Esculenta Crantz ◽  
Cassava Flour

scholarly journals Kajian Sifat Fisikokimia dan Organoleptik Beras Singkong (Manihot Esculenta Crantz) Dengan Modifikasi Secara Pemanasan

2019 ◽  
Vol 19 (1) ◽  
pp. 78
Author(s):  
Ardiansyah Ardiansyah ◽  
Endang Sri Wahyuni
Keyword(s):  
Experimental Design ◽  
Resistant Starch ◽  
Manihot Esculenta ◽  
Cassava Starch ◽  
Study Data ◽  
Manihot Esculenta Crantz ◽  
Cassava Flour ◽  
Warm Up ◽  
Randomized Design ◽  
Completely Randomized Design

This study aims to determine the effect of heating on physicochemical properties of cassava flour by modifying the heating and organoleptic of cassava rice with cassava flour modified heating. The experimental design used in this study was a completely randomized design, consisting of one factor with six levels of treatment namely 0 minutes warm-up time, 15 minutes, 30 minutes, 45 minutes 60 minutes and 75 minutes. The results of the study data were analyzed by anova test and carried out by the Tukey HSD test. From the results of the study it was concluded that there was a warming effect on digestibility, cassava starch resistant starch modified heating. Cassava rice with cassava flour modified heating is not liked by panelists.

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