scholarly journals Retention of total carotenoid and β-carotene in yellow sweet cassava (Manihot esculenta Crantz) after domestic cooking

2012 ◽  
Vol 56 (1) ◽  
pp. 15788 ◽  
Author(s):  
LuciaM. J. Carvalho ◽  
AlcidesR. G. Oliveira ◽  
RonoelL. O. Godoy ◽  
Sidney Pacheco ◽  
MaríliaR. Nutti ◽  
...  
Keyword(s):  
Manihot Esculenta ◽  
Total Carotenoid ◽  
Manihot Esculenta Crantz ◽  
Β Carotene ◽  
Sweet Cassava

scholarly journals Development of nanoparticles coated with cassava bagasse pectin (Manihot esculenta Crantz) containing β-carotene for mucoadhesive applications

2020 ◽  
Vol 92 (4) ◽  
Author(s):  
BIANCA COELHO ◽  
LETÍCIA MAZZARINO ◽  
HELOÍSA S. PITZ ◽  
CLARISSA FELTRIN ◽  
ANA PAULA L. VOYTENA ◽  
...  
Keyword(s):  
Manihot Esculenta ◽  
Manihot Esculenta Crantz ◽  
Cassava Bagasse ◽  
Β Carotene

Optimization of Color and Thermal Properties of Sweet Cassava (Manihot esculenta Crantz Var. UVLNR 0005) Flour Using Response Surface Methodology

2017 ◽  
Vol 11 (3) ◽  
pp. 57-65 ◽  
Author(s):  
Adewale Olusegun Omolola ◽  
Patrick Francis Kapila ◽  
Tonna Ashim Anyasi ◽  
Afam Israel Obiefuna Jideani ◽  
Godwin Ainamensa Mchau
Keyword(s):  
Response Surface Methodology ◽  
Thermal Properties ◽  
Response Surface ◽  
Manihot Esculenta ◽  
Manihot Esculenta Crantz ◽  
Sweet Cassava

Physico-chemical profiling of edible or sweet cassava (Manihot esculenta Crantz) starches from Brazilian germplasm

2021 ◽  
pp. 101305
Author(s):  
Eduardo da Costa Nunes ◽  
Virgilio Gavicho Uarrota ◽  
Rodolfo Moresco ◽  
Marcelo Maraschin
Keyword(s):  
Manihot Esculenta ◽  
Manihot Esculenta Crantz ◽  
Chemical Profiling ◽  
Physico Chemical ◽  
Sweet Cassava

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.

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