fermented cassava 1991

  • Effect of fermenting cassava with Lactobacillus plantarum,

    17.5 mg/kg in washed fresh cassava, compared with WHO safe level of 10 mg/kg (FAO, 1991) and its low protein content of 1.93% in dried fresh cassava. Padmaja et al. (2009) reported that HCN content in the fresh cassava is 55.1-190.2 mg/kg. The observed

  • Fermentation in cassava bioconversion

    Viniegra, 1991; Raimbault et al., 1985). Table 1 shows the overall changes in composition between the initial substrate and final products. Through such techniques a cassava-fermented product with an l8%-2O% protein content (dry matter basis) was obtained.

  • Microbiological safety and quality assessment of some fermented

    serve and modify them (Oyewole, 1991). Among the fer-mented cassava products of cassava roots are “gari”, “fufu”, “lafun”, “pupuru” and “tapioca” (Lancaster et al, 1982). Earlier investigation on fermented products of cassava had been on the

  • Quality of attieke (a fermented cassava product) from the

    1/1/2011· Attiéké is the major fermented plant food in Côte d'Ivoire. It is a steamed granular cassava (Manihot esculenta Crantz) meal, couscous-like product, with slightly sour taste and whitish colour (Kouadio, Mosso, Kouakou, & Agbo, 1991). It is consumed two to three

  • (PDF) Fermentation in cassava bioconversion

    During the solid state fermentation (SSF) of cassava starch by Aspergillus niger estimations were made of total water, consumed water and the residual water remaining in small quantities after 23 h.

  • Effect of Local Cassava Fermentation Methods on Some

    Analysis of fermented cassava mash and cooked fufu HCN content: Estimation of hydrocyanic acid content was done using silver nitrate volumetric analyses (AOAC, 1990; Oboh et al ., 2002; Tanya et al ., 1997) for both cooked fufu and raw cassava mash from the fixed and unfixed methods of fermentation. 10g of each sample was weighed into 300ml round bottle flask and left to soak in water for 4 h.

  • Determination of the microbiological quality and proximate

    C.O. Adetunji et al. Fermented cassava food products sold in Ilorin-west, Nigeria Ruhuna Journal of Science Vol 8: 76-89, December 2017 77 1 Introduction In Africa, cassava has been reported among the most crucial food (FAO,

  • (PDF) Effect of rehydration and fermentation methods on

    When the chips were used to produce garri, the yield was 38.8 kg giving a Production of garri from stored, dried cassava chips and fresh process loss of 1.3 and 80 The garri produced The cassava tubers were harvested early in the morning, peeled, weighed 38.8 kg which is some 19.40% yield from the washed and cut into chips of approximately 3×1.5×1 cm within 3 h.

  • Cassava Starch an overview ScienceDirect Topics

    The cassava starch had similar digestibility as taro, true arrowroot, rice, but higher than canna, potato, arrowroot starches (Langworthy and Deuel, 1922; Moorthy and Padmaja, 1991). In rat feeding trials, raw starch digestibility was 99% and was unaffected by variety,

  • Proximate composition and amino acid profile of

    The CAP protein increased from an initial 5.30g/100g in the unfermented cassava peels (UFCP) to 10.94g/100g in the microbially fermented cassava peels (MFCP). Similar improvement was also observed in the degradation of the crude fibre component of the wastes whose value was decreased from 19.20g/100g to12.06g/100g in UFCSR and MFCSR and from38.44g/100g to 5.88g/100g in UFCP and

  • Improved enzymic assay for cyanogens in fresh and

    The assay for cassava cyanogens developed at the Natural Resources Institute has been modified to overcome some of the problems encountered when the assay is applied to cassava products. Inclusion of 25% ethanol in the extraction medium increased the volume of recovered extract from heat‐processed cassava products, eliminated the need for centrifugation and did not interfere with any aspect

  • (PDF) Fermentation in cassava bioconversion

    cassava-fermented product with an l8%-2O% protein content (dry matter basis) was obtained. More recently, Soccol et al. (1993a; 1993b), also at the ORSTOM Laboratory

  • Fermentation in cassava bioconversion

    I \ Cassava Flour and Starck Progress in Research and Development Lactic Acid Fermentation of Cassava Lactic acid fermentation is important for many traditional fermented foods, silage, and animal feed, and for recycling agroindustrial byproducts. Because of its

  • Effect of Local Cassava Fermentation Methods on Some

    Analysis of fermented cassava mash and cooked fufu HCN content: Estimation of hydrocyanic acid content was done using silver nitrate volumetric analyses (AOAC, 1990; Oboh et al ., 2002; Tanya et al ., 1997) for both cooked fufu and raw cassava mash from the fixed and unfixed methods of fermentation. 10g of each sample was weighed into 300ml round bottle flask and left to soak in water for 4 h.

  • Determination of the microbiological quality and proximate composition of fermented cassava

    C.O. Adetunji et al. Fermented cassava food products sold in Ilorin-west, Nigeria Ruhuna Journal of Science Vol 8: 76-89, December 2017 77 1 Introduction In Africa, cassava has been reported among the most crucial food (FAO,

  • Microbiological safety and quality assessment of some fermented cassava

    sumption or is made into a stiff gel by mixing with hot water (Oyewole, 2000). Gari is process by peeling the root, washing, grating, solid state fermentation, pulveri-zing and roasting (Oyewole and Sanni, 1995). Lafun is a fermented cassava flour

  • (PDF) Effect of rehydration and fermentation methods

    Each stock of cassava mash dewatering and roasting. In MRT and MRB, the pH was fermented for 72 h (Meuser and Smolnik, 1980) at ambient decreased from 3.42 and 3.36 to 2.91 and 3.13 res- temperature (31±2 C). After backslopping

  • Effect of Fermented Rice Bran and Cassava Waste on

    Different levels of rice bran and cassava waste fermented with <i>Trichoderma longibrachiatum, Aspergillus niger, Pichia kudriavzevii</i> and <i>Lactobacillus buchneri</i> were used in diets for crossbred (Landrace x Yorkshire) pigs. Thirty-five pigs were randomly allocated to seven treatments: CO, control diet without fermented by-products; RBF1, RBF2 and RBF3 with 15, 20 and 25% fermented

  • (PDF) Cassava wastes: Treatment options and value

    cassava peels fermented with wastewater from fermen ted cassava products (inoculated and natural) and the significant decrease (p < 0.05) i n the anti-nutrients

  • Proximate composition and amino acid profile of

    These samples fermented with selected micro-organisms were designated microbially fermented cassava starch residues (MFCSR) and microbially fermented cassava peels (MFCP) respectively. Photo 3: The cellophane wrapper device that ensures the maintenance of optimum water activity within the fermenting substrates.