Acid Whey Powder Modification of Gari from Cassava
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چکیده
منابع مشابه
Konzo, TAN and cyanogens from cassava flour and gari. ..1 Cassava utilization in Busia
Konzo is an irreversible paralysis of the legs that occurs mainly in children and women of child bearing age in Mozambique, Tanzania, Democratic Republic of Congo (DRC), Cameroon, Central African Republic (CAR) and probably other countries. It is an upper motor neuron disease of sudden onset due to large intakes of cyanide from cassava over a fairly short period. Epidemics may occur as a result...
متن کاملKonzo, TAN and cyanogens from cassava flour and gari. ..1 Cassava utilization in Busia
Konzo is an irreversible paralysis of the legs that occurs mainly in children and women of child bearing age in Mozambique, Tanzania, Democratic Republic of Congo (DRC), Cameroon, Central African Republic (CAR) and probably other countries. It is an upper motor neuron disease of sudden onset due to large intakes of cyanide from cassava over a fairly short period. Epidemics may occur as a result...
متن کاملParticle size distribution of hydrocyanic acid in gari, a cassava-based product.
A reciprocal relationship was observed between the cyanide content of gari and particle size. Hydrocyanic acid (HCN) content was positively correlated (r = 0.62) with sugar content but the correlation with starch content was poor (r = 0.33). From both the nutritional and toxicological standpoints, it would appear that larger particles size in gari is beneficial.
متن کاملNutritional composition of “gari” analog produced from cassava (Manihot esculenta) and cocoyam (Colocasia esculenta) tuber
Physicochemical properties ofgari analog produced from coprocessing of Cassava (Manihot esculenta Crantz) and Cocoyam (Colocasia esculenta) were investigated. Cassava tuber and cocoyam were coprocessed at different percentages before frying separately. Proximate composition, mineral content, antinutritional factors, and sensory evaluation of various samples were determined. The results showed t...
متن کاملSimple method to reduce the cyanogen content of gari made from cassava
The lactic acid content of gari, was determined by pH titration to be about 10 g lactic acid/kg gari. As the size of the gari particles increased from 400 to >1000 lm their total cyanide content increased from 5 to 21 ppm. The acetone cyanohydrin content of gari samples exposed to ambient laboratory conditions of temperature and relative humidity gradually decreased by 58% in 38 weeks whereas l...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1981
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(81)82587-8