Preparation and Characterization of Cassava Leaves/ Cassava Starch Acetate Biocomposite Sheets
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چکیده
منابع مشابه
Preparation of cassava starch grafted with polystyrene by suspension polymerization.
Cassava starch grafted with polystyrene (PS-g-starch) copolymer was synthesized via free-radical polymerization of styrene by using suspension polymerization technique. Potassium persulfate (PPS) was used as an initiator and water was used as a medium. The graft copolymer was characterized by Fourier transform infrared spectroscopy, differential scanning calorimetry, thermal gravimetric analysi...
متن کاملThe protein quality of cassava leaves.
2. The protein content of the leaves was from 3 0 to 40 yo (expressed as percentage of leaf dry matter). The concentrations of essential amino acids were adequate, except for methionine. The biological criteria, true digestibility (TD) and biological value (BV), showed that the digestibility was from 70 to 80 yo, whereas BV varied from 44 to 57 yo, depending on the methionine content. 3. Adding...
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Analysis of cassava cultivars and interspecific hybrids leaves revealed a protein percentage ranges from 21% to 32%. Polyploid types did not show significant increase. Varieties with low HCN content can be selected to enrich flour of cassava and other grain crops. Interspecific hybrids with very vigorous vegetative growth are good sources of protein. They can be used for raising...
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Cassava is regarded as the nutritional base of populations in developing countries, and flour, product made of cassava, is the most consumed in the world. The cassava leaves are very rich in vegetable proteins, but a big amount is lost in processing the crop. The objective of this study was to do a sensory evaluation of cassava flour to which a protein concentrate obtained from cassava leaves (...
متن کاملFunctional and pasting properties of cassava – sweetpotato starch blends
Starch is an important constituent in many foods and plays an obvious role in achieving the desired viscosity in products such as sauces, pie illings, salad dressings, puddings, etc. Blending different starches has been reported to result in desirable functional properties which help to overcome some end-use limitations of native starches. Therefore, the purpose of this study was to determine t...
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ژورنال
عنوان ژورنال: BioResources
سال: 2015
ISSN: 1930-2126
DOI: 10.15376/biores.10.3.4339-4349