Physico-chemical properties of precooked cassava (<i>Manihot esculenta Crantz</i>) flour prepared by adaptation of a traditional process

Freshly harvested cassava(Manihot esculenta) roots were processed into selected products( gari, ‘pupuru’, ‘Lafun’, chips and starch) using unit operations such as peeling, washing, cutting, grating, dewatering(fermentation), smoking, granulated roasting(garifying), milling, packaging). The effects of processing on the yield and phsicochemical properties of the products were investigated. The results showed that peeling accounted for about 22% loss, grating and dewatering operations resulted in over 25% loss. Peeling, dewatering and various drying operations resulted in the detoxification of the products, also moisture contents and pH of the products were reduced. The final yields stood at 22.60%, 31.80%, 40.50%,50.60% and 57.20% for starch, gari, ‘pupuru’, ‘lafun’ and chips respectively. The protein contents of the products ranged between 1.60% and 2.80%. The moisture contents ranged between 8.50% and 10.60% for all the products. The processing operations affected the yield and the physico- chemical properties of the cassava products. Cassava processors should take precautionary measures to reduce wastage thereby increasing the yield and returns for their labour.

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

Food Bioscience ◽

10.1016/j.fbio.2021.101305 ◽

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

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Decoration of specific sites on freeze-fractured membranes

Proceedings, annual meeting, Electron Microscopy Society of America ◽

10.1017/s0424820100081565 ◽

1978 ◽

Vol 36 (2) ◽

pp. 140-141

Author(s):

H. Gross ◽

H. Moor

Keyword(s):

Pure Water ◽

Freeze Fracture ◽

Chemical Properties ◽

Surface Forces ◽

Sulfate Pentahydrate ◽

Copper Sulfate Pentahydrate ◽

Physico Chemical ◽

Water Of Hydration ◽

Small Container ◽

Binding Forces

Fracturing under ultrahigh vacuum (UHV, p ≤ 10-9 Torr) produces membrane fracture faces devoid of contamination. Such clean surfaces are a prerequisite foe studies of interactions between condensing molecules is possible and surface forces are unequally distributed, the condensate will accumulate at places with high binding forces; crystallites will arise which may be useful a probes for surface sites with specific physico-chemical properties. Specific “decoration” with crystallites can be achieved nby exposing membrane fracture faces to water vopour. A device was developed which enables the production of pure water vapour and the controlled variation of its partial pressure in an UHV freeze-fracture apparatus (Fig.1a). Under vaccum (≤ 10-3 Torr), small container filled with copper-sulfate-pentahydrate is heated with a heating coil, with the temperature controlled by means of a thermocouple. The water of hydration thereby released enters a storage vessel.

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