Synthesis of cassava analog rice fortified with protein tempe flour using cold extrusion method
نویسندگان
چکیده
منابع مشابه
Cassava flour separation using inverse cyclone
In developing countries cassava starch is produced mostly rurally using artisan methods through wet-way processes that consume as much as 37 m3 of water per processed ton. In comparison, the little industrial production consumes 5 m3 of water per processed ton. These waste waters, highly contaminated, are usually discharged in to the rivers without any treatment. With the aim of industrializing...
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15 صفحه اولSimple wetting method to reduce cyanogen content of cassava flour
Ten samples of cassava flour from Mozambique, Indonesia and Australia and one sample of gari from Mozambique were thoroughly mixed with water in the ratio 1:1.25. All the water was absorbed by the flour and the mixture was left in an open beaker at 30 1C. It was found that, providing that there was a reasonable amount of linamarase in the flour, the total cyanide content reduced about three-fol...
متن کاملRapid wetting method to reduce cyanogen content of cassava flour
In 2005 a simple wetting method was developed that reduced total cyanide content of cassava flour 3–6fold. The method involved spreading wet flour in a thin layer and standing in the shade for five hours to allow evolution of HCN gas. We found that breakdown of linamarin catalysed by linamarase to acetone cyanohydrin, followed by its spontaneous decomposition to HCN and acetone was greatly incr...
متن کاملThe case for fortified flour.
In presenting the case for fortified flour I have purposely tried to avoid argument and to deal with established facts. I must, however, recall the strong preference of the public for white bread as against even the slightly darker bread made from 80% extraction flour. I can, of course, give, and on other occasions have given, proof of it, but I am assuming that it is accepted by this Society, ...
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ژورنال
عنوان ژورنال: IOP Conference Series: Earth and Environmental Science
سال: 2021
ISSN: 1755-1307,1755-1315
DOI: 10.1088/1755-1315/700/1/012066