Effect of Accelerated Retting Process on Physiochemical and Pasting Properties of Cassava (Manihot esculenta Crantz) Flours

2020 ◽  
pp. 45-52
Author(s):  
Nardis Nkoudou Ze ◽  
Robert Ndjouenkeu ◽  
Jean Justin Essia Ngang
Keyword(s):  
Tap Water ◽  
Pasting Properties ◽  
Food Science ◽  
Control Groups ◽  
Manihot Esculenta Crantz ◽  
Spontaneous Fermentation ◽  
Titratable Acid ◽  
Pasting Characteristics ◽  
Baked Products ◽  
The University

Aims: To compare the physicochemical (water, total titratable acid, amylose and amylopectin contents), functional (swelling and solubility powers) and pasting characteristics of cassava flour retted in two different ways. Study Design: Flours were produced from two cassava cultivars subjected to natural and accelerated fermentations using a multi-strain mixed starter. Place and Duration of Study: Department of Microbiology of the University of Yaounde 1 and Department of Food Science and Nutrition at the University of Ngaoundere, both in Cameroon, between November 2019 and February 2020. Methodology: The cassava roots of each cultivars were divided into two groups and fermented by submerging peeled roots in tap water. One group of each cassava cultivar was inoculated with 1% (w/w) of the starter, while the other was subjected to a spontaneous fermentation. Retting stopped after the softening of the roots; that is after twenty-six hours for the inoculated groups, and after seventy-two hour for the control groups. The fermented roots were then squeezed, dried and grounded in a blender. Flours obtained were subjected to physicochemical, functional and pasting analysis. Results: Flours produced in accelerated fermentation (AF) were characterized by their low amylopectin contents (46.59% and 43.57%), swelling power (6.71% and 7.56%), solubility (6.03% and 7.96%), and peak viscosity (6182 cP and 5676 cP) for Six-mois and Mintol-meko flours respectively. Whereas setback viscosity (1032 cP and 1068 cP), stability (0.27 and 0.24) and final viscosity (3565 cP and 3566 cP) of flours from natural fermentation (NF) were lower than those from AF. Conclusion: The accelerated fermentation reduces the tendency of paste to downgrade, that is responsible for staling in baked products and could therefore produce flours that are less fluid.

scholarly journals Physico-Functional and Starch Pasting Properties of Cassava (Manihot Esculenta Cruntz) Flours as Influenced by Processing Technique and Varietal Variations

2021 ◽  
Vol 9 (2) ◽  
Author(s):  
E. O. Afoakwa ◽  
Gilbert O. Sampson ◽  
D. Nyirenda ◽  
C. N. Mwansa ◽  
L. Brimer ◽  
...  
Keyword(s):  
Water Absorption ◽  
Manihot Esculenta ◽  
Processing Technique ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Manihot Esculenta Crantz ◽  
Swelling Power ◽  
Volatile Acidity ◽  
Pasting Characteristics

This study investigated effects of processing technique and varietal variations on the physico-functional, starch pasting and viscoelastic properties of cassava (Manihot Esculenta Crantz) flours using a 3x6 factorial experimental approach. Samples were evaluated for their non-volatile acidity, pH, swelling power, solubility water absorption capacity (27oC and 70oC), colour and starch pasting characteristics of the cassava flours using standard methods. Grating and soaking of the cassava tubers significantly (p<0.05) reduced the pH of all the varieties with concomitant increases in non-volatile acidity. Grating and soaking significantly (p<0.05) reduced the swelling power, solubility and water absorption capacity of the flours. Soaked Chila B flour recorded the highest pasting temperature of 66.9°C whiles soaked Mweulu flour recorded the highest peak viscosity (684 BU), viscosity at 95oC (683 BU) and viscosity at 95oC-hold (359 BU), suggesting that the flours from the different cassava varieties could be targeted for different food and industrial products.   Cassava (Manihot esculenta Crantz) is an important root crop in the world and it provides food for about one billion people globally. It contributes significantly to the economy of most tropical countries through processing into various products. Varietal variation in cassava plays a very important role in the production of diversified food products due to its inherent biochemical characteristics such as starch content, sugar content and pasting characteristics. The biochemical composition in the tubers varies according to varieties. Physico-functional and starch pasting properties of cassava are among the most important parameters used to predict the suitability of flours and starches for certain end product uses, and these would aid the selection of appropriate varieties for use in various food and industrial applications.

scholarly journals Functional and pasting characteristics of pupuru and pupuru analogues from cassava (Manihot esculenta) and breadfruit (Artocarpus altilis) blends

2020 ◽  
Vol 13 (1) ◽  
pp. 51-68
Author(s):  
O. F. Akinyele ◽  
A. V. Ikujenlola ◽  
T. O. Omobuwajo
Keyword(s):  
Water Absorption ◽  
Manihot Esculenta ◽  
Pasting Properties ◽  
Absorption Capacity ◽  
Peak Time ◽  
Standard Methods ◽  
Artocarpus Altilis ◽  
Swelling Power ◽  
Pasting Characteristics ◽  
Pasting Temperature

Abstract Pupuru and pupuru analogues are fermented, smoked food products usually produced from cassava or cassava substituted with a varying ratio of breadfruit. This study aims at determining and comparing the functional and pasting characteristics of pupuru and pupuru analogues with a view to expanding the utilization of breadfruit as pupuru analogue. The functional properties (water absorption capacity (%), swelling power (g/g), solubility (%)) and pasting characteristics were determined using standard methods. The results showed that the yield of the products ranged between 24.66 and 29.65%, and it was not affected by the amount of breadfruit substituted. The water absorption capacities of the pupuru and pupuru analogues ranged between 216.0 and 449.0%; this parameter increased with temperature increase. Both swelling power and solubility had a rapid increase from 80 °C to 90 °C. Pasting temperature ranged between 73.15 and 83.66 °C, with peak time between 4.58 and 5.33 min. The final viscosity ranged between 94.08 and 391.83 RVU, and it decreased with increase in breadfruit substitution. The study concluded that adding breadfruit to cassava in pupuru analogue production improved some of the functional and pasting properties of the product.

scholarly journals RECENTI SVILUPPI NELLA RISONANZA MAGNETICA NUCLEARE A PAVIA

2021 ◽  
Author(s):  
Marta Filibian ◽  
Pietro Carretta
Keyword(s):  
Magnetic Resonance ◽  
Materials Science ◽  
Condensed Matter ◽  
Risonanza Magnetica ◽  
Molecular Magnets ◽  
Food Science ◽  
Resonance Imaging ◽  
High Tc Superconductors ◽  
High Tc ◽  
The University

Nuclear Magnetic Resonance (NMR) is a crucial experimental technique for the study of matter in several fields and applications, as for example in physics, chemistry, materials science, biology, medicine and food science. By means of this technique, the NMR group of the University of Pavia (UniPV) has given valuable scientific contributions to the Condensed Matter Physics and to the Physics applied to the Biomedical sector. In this note we’ll illustrate some of the most relevant results produced by the researchers of the group within decades of work carried out with passion and dedication, with examples regarding the Molecular Magnets, the High Tc Superconductors, the contrast agents and the hyperpolarization of molecules for Magnetic Resonance Imaging. We’ll also report some preliminary results obtained at the Preclinical Imaging Facility of UniPV, recently founded with the key contribution of the NMR group.

scholarly journals The Effect of the Addition of Dietary Fibers from Apple and Oat on the Rheological and Textural Properties of Waxy Potato Starch

Polymers ◽  
2020 ◽  
Vol 12 (2) ◽  
pp. 321
Author(s):  
Greta Adamczyk ◽  
Magdalena Krystyjan ◽  
Grażyna Jaworska
Keyword(s):  
Fiber Type ◽  
Potato Starch ◽  
Hysteresis Loops ◽  
Textural Properties ◽  
Pasting Properties ◽  
Dietary Fibers ◽  
Flow Curves ◽  
Starch Concentration ◽  
Pasting Characteristics ◽  
Textural Parameters

The aim of this paper was to investigate the influence of dietary fibers from oat (OF) and apple (AF) (concentration 0.2%) on the pasting properties, rheological (including thixotropic and anti-thixotropic) and textural properties of 3% and 4% (w/w) waxy potato starch pastes. The samples were characterized by their pasting characteristics, the hysteresis loop test, and textural properties measured during storage. It was found that the breakdown viscosity values of the blends, including oat fibers, were lower than those of the others (waxy potato starch (WPS), WPS-AF), which suggests that these samples would have higher resistance to retrogradation and therefore would form a more stable paste. The pattern of flow curves showed that the investigated waxy potato starch and starch-fiber pastes were non-Newtonian fluids, thinned by shear. Areas of the hysteresis loops indicated that pastes with fibers had anti-thixotropic or mixed thixotropic/anti-thixotropic character. The greatest areas of the anti-thixotropy hysteresis loops were characteristic for WPS, while its mixtures with AF and OF caused a decrease in the value of these areas. It can indicate that starch-fiber blends were more stable during shearing. Fiber-type and starch concentration strongly affected the textural parameters of the starch-fiber gels.

scholarly journals Efficacy of Hot Air as a Postharvest Disinfestation Treatment Against Thrips on Cut Chrysanthe-Mums, Hawaii, 1996

1997 ◽  
Vol 22 (1) ◽  
pp. 399-399
Author(s):  
A. H. Hara ◽  
B.K.S. Hu ◽  
T. Y. Hata
Keyword(s):  
Agricultural Research ◽  
Tap Water ◽  
Analysis Data ◽  
Research Station ◽  
Cross Contamination ◽  
Light Bulb ◽  
Hot Air ◽  
Efficacy Trials ◽  
Air Chamber ◽  
The University

Abstract Efficacy trials were conducted at the University of Hawaii at Manoa, Waiakea Agricultural Research Station in Hilo, HI. Flowers were harvested on 2 Apr from a commercial planting in Mt. View, HI, and transported to the Experiment Station for subsequent tests. Flower stems were divided into 18 groups arranged in 6 treatments with 3 replicates of 10 stems each and held in 19 liter buckets containing 11 liters of tap water. Flowers were treated on 3 Apr (rep 1) and 8 Apr (reps 2 and 3). Treatment consisted of placing the bucket of flowers in the hot air chamber at 44.4 °C, 60% r.h., 0.23 m3 s-1 fan circulation at 26 °C (measured) for 1-5 h at 1 h interval. The check was not treated. Immediately after treatment, flowers were enclosed in bags made from spunbonded polyester (Reemay 2006 UV [20 g/m2], DuPont Wilmington, DE) to prevent cross contamination. Twenty-four hours after treatment, thrips were extracted from 10 flowers (1 flower per stem) using Berlese funnels heated with a 60 watt incandescent light bulb. Thrips were collected in a 8:2:1:1 solution of ethanol, distilled H2O, acetic acid and glycerin. The number of adults and nymphs were counted and pooled for analysis. Data were subjected to ANOVA and means separated by Waller Duncan k-ratio t test k = 100.

Effect of Reward on the Attributed Meaning of Nonsense Forms

1965 ◽  
Vol 20 (3) ◽  
pp. 825-828 ◽  
Author(s):  
H. J. McNamara ◽  
R. I. Fisch
Keyword(s):  
Semantic Differential ◽  
University Student ◽  
The Other ◽  
Control Groups ◽  
Dollar Bill ◽  
Student Union ◽  
Integrative Function ◽  
The University ◽  
Conceptual Meaning

Three nonsense forms were differentially rewarded by having Ss spend them as money at the University Student Union. There were two control groups, one having comparable experience with the forms but not rewarded, the other having minimal experience. When the meaning of these forms, as measured by the semantic differential, was compared with the meaning of actual money (a dollar bill), the meanings were found to be consistent, that is, the nonsense forms used as money took on the same meaning as money. A secondary inference was that conceptual meaning processes serve an integrative function in perception.

scholarly journals Extraction of primary canines for interceptive orthodontic treatment of palatally displaced permanent canines: A systematic review

2017 ◽  
Vol 87 (6) ◽  
pp. 878-885 ◽  
Author(s):  
Naif N. Almasoud
Keyword(s):  
Systematic Review ◽  
Clinical Trials ◽  
Randomized Clinical Trials ◽  
Web Of Science ◽  
Quality Criteria ◽  
Control Groups ◽  
Exclusion Criteria ◽  
The University ◽  
Study Designs ◽  
Primary Canine

ABSTRACT Objective: To determine whether the successful management of palatally displaced permanent canines (PDCs) can be achieved by the interceptive extraction of primary maxillary canines. Materials and Methods: Digital databases (Medline, Scopus, Web of Science, and Cochrane) were searched to retrieve articles published from 1952 to April 2016. The university librarian developed search strategies for each database. Two calibrated reviewers independently reviewed potentially related titles and abstracts. Papers meeting the inclusion and exclusion criteria were read in full. The selected articles were evaluated and scored according to methodological quality criteria. Results: Four randomized clinical trials (RCTs) were included in the systematic review. Compared with two older studies, two more recent RCTs were found to have better study designs, were better conducted, and involved better reporting of the results. The included studies compared intervention groups (children with PDCs undergoing extraction of primary canines) with controls (subjects with PDCs but no primary canine extractions). In three of the four studies, the interceptive extraction of primary canines facilitated eruption of PDCs in more than 65% of cases. Overall, the intervention groups had a markedly higher incidence of successful eruption of PDCs (50%–69%) compared with the control groups (36%–42%). Conclusions: Based on the available evidence, it is reasonable to conclude that eruption of PDCs can be facilitated by extraction of primary canines. However, further high-quality, randomized clinical trials are warranted in other population groups. It is hoped that this study will help orthodontists make evidence-based decisions about clinically managing PDCs.

scholarly journals Root Dimensions in Patients with Mild Hypodontia and a Control Group

2019 ◽  
Vol 13 (04) ◽  
pp. 574-580
Author(s):  
Khaled Khalaf ◽  
Zahra Seraj ◽  
Hesham Hussein ◽  
Mahmoud Mando
Keyword(s):  
Matched Control ◽  
Permanent Teeth ◽  
Cervical Region ◽  
Control Group ◽  
Third Molars ◽  
Control Groups ◽  
Implant Placement ◽  
Dental Hospital ◽  
The University ◽  
And Control

Abstract Objectives The aim of this study was to compare root dimensions (length and mesiodistal widths) between subjects with mild hypodontia and an age- and sex-matched control group. Materials and Methods Root dimension measurements of all permanent teeth excluding third molars were made on standardly taken orthopantomograms of 50 individuals (25 hypodontia and 25 controls) attending the University of Sharjah Dental Hospital. The length and two mesiodistal widths were measured for each fully formed root. The length of the root was measured digitally by drawing a line from the midpoint and bisecting the mesiodistal cemento-enamel junction (CEJ) of the tooth and extended to its apex. The mesiodistal widths of each root were measured at the cervical region and at half way of and perpendicular to the length of the root. Statistical Analysis Two sample t-tests were used to compare root dimension measurements between the hypodontia and control groups. Results There were no significant differences between genders with regard to root length or widths measurements, and therefore genders were combined for further analysis. Patients with hypodontia have significantly shorter root lengths than controls for the upper central incisors, upper canines, first premolars, and lower first molars (p < 0.05). Similarly, root width at the midpoint of the root was found to be less in hypodontia group than that in controls for the upper central incisors, lower first premolars, upper first molars, and all second premolars (p < 0.05). Similar pattern of differences was found with regard to the root width at the cervical region (p < 0.05). Conclusions Patients with hypodontia have shorter and narrower roots of the whole permanent dentition except the upper lateral incisors, lower incisors, lower canines, and all second molars when compared with controls. In effect, this may affect the orthodontic treatment planning and implant placement.

scholarly journals Microbiological and Probiotic Assessment of Yeast Isolated from Wholegrain Millet Sourdoughs

2020 ◽  
pp. 1-10
Author(s):  
A. M. Adisa ◽  
B. O. T. Ifesan ◽  
V. N. Enujiugha ◽  
A. B. Adepeju
Keyword(s):  
Bile Salt ◽  
Yeast Species ◽  
Tap Water ◽  
Health Benefit ◽  
Acid Tolerance ◽  
Klebsiella Pneumonia ◽  
Fermented Foods ◽  
Probiotic Properties ◽  
Spontaneous Fermentation

Background: The term probiotics have been described as live microorganisms associated with fermented foods that confer health benefit to the host. For a long time, researches into the world of probiotics have extensively and predominantly centred upon species of lactic acid bacteria and until recently Saccharomyces cerevisiae, as the only well-defined and proven probiotic yeast strain. The purpose of this study was to isolate and characterise the yeast species associated with the fermentation of wholegrain millet sourdoughs and investigate in vitro the possible probiotic potential of the isolates. Methodology: Wholegrain millet sourdoughs were prepared by spontaneous fermentation of the flours with tap water in the ratio 1:1 (w/v) for 48 h at 28 ± 2ºC through backslopping. A total of twenty five yeasts were identified based on their cultural, morphological and biochemical characteristics. The selected isolates were characterized to species level using API 20 C AUX test identification kit. Probiotic properties examined included bile salt and acid tolerance under conditions simulating the human gastrointestinal tract (GIT) and positive antagonistic activity against selected pathogens following well established procedures. Results: The selected isolates investigated were characterized to belong to species of Saccharomyces and Kluveromyces. All of the isolates were discovered to exhibit sufficient survival under acidic pH of 2.0 with values ranging from 1.0log cfu ml-1 to 7.8log cfu ml-1 and showed high resistance to bile salt with values ranging from 63-99%. They also exhibited good antimicrobial activity against enteric pathogens of E. coli, Salmonella typhimurium, Staphylococcus aureus, Klebsiella pneumonia, Streptococcus pyogenes, Proteus vulgaris and Pseudomonas sp. Conclusion: Millet sourdoughs can serve as an affordable nutritionally healthy substrate for delivery of probiotics to the gastro-intestinal tract, thereby proffering basic health functionality. This study allowed to isolate and to identify yeast species present in millet sourdoughs with technological potential for sourdough applications.

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