The effects of eight diets (atta flour, wheat flour, self-rising flour, rice flour, custard powder, corn flour, tapioca starch, and potato starch) on the development of the red flour beetle, Tribolium castaneum (Herbst), reared at 29-31 degrees C and 66-70% RH were assessed. Five pairs of male and female T. castaneum were reared on the respective diets for 28 d before the experimental setup was...

Changes in the physicochemical properties of wheat, sago, tapioca and potato starches were studied after heating for 1 hour at 100oC, 110oC, and 120oC and for 2 hours at 120oC. These properties were characterised through the swelling behaviour of starch granules, amount of carbohydrate materials leached from the granules, starch paste retrogradation rate and gel strength. For all starches excep...

background: fat replacers are ingredients that can replace fat in many foods, therefore,many consumers have limited their dietry intake of fat and calories due to diet and health concerns. objectives: the present study investigated the effect of modified starch on some physico-chemical and sensory properties of low fat hamburger. methods: in this research, modified starch potato, tapioca (acety...

ACAC), and fatty acid synthetase (FAS) were studied in male Wistar rats after a period of starvation and refeeding of diets containing 400 g glucose, or raw or cooked starches as the source of carbohydrate/kg. Starches fed included maize, potato, wheat, rice, and tapioca. 2. When compared to the responses of rats given the glucose-containing diet, rats given raw maize-or rice-starch-containing ...

Lactic acid is one of the functional and valuable compounds utilized in food, pharmaceutical, and chemical industries while Poly lactic acid (PLA) is a biodegradable polymer that has a variety of applications. In recent years, microbial conversion of renewable raw materials has become an important objective in industrial biotechnology. Among many raw materials available, tapioca starch is consi...

The effects of low molecular sugars (sucrose, glucose and trehalose) on the retrogradation of tapioca starch (TS) gels stored at 4°C for different periods were examined with different methods. Decrease in melting enthalpy (ΔHmelt) were obtained through differential scanning calorimetry analysis. Analysis of decrease in crystallization rate constant (k) and increase in semi-crystallization time ...

The present study evaluated the nutritional characteristics of Tapioca- a partially gelatinized starch grit made from cassava supplemented with fermented and germinated moringa seed flour. proximate composition, mineral, vitamin, amino acid profile, functional properties sensory attributes tapioca-moringa flour blends were determined. It was observed that protein content increased 2.85% − 11.05...

Amyloglucosidase (α-1, 4 glucan glucohydrolase EC 3.2.1.3) hydrolyses amylaceous polysaccharides, removing successive glucose units in the β configuration from the non-reducing end of the chain. Amyloglucosidase is of considerable commercial importance to grain alcohol fermentation, food, textile and pharmaceutical industry. The aim of this study is to purify and characterize amyloglucosidase P...

Abstract Renewable energy is an alternative to fossil fuels due the limited supply of and greenhouse gas emission contribution. Bioenergy one renewable energies that derived from biomass. Biomass waste, namely durian peel sewage sludge, has potential as raw material for bioenergy because its content. Moreover, carbonization biomass water can improve heating value material. This study aims inves...

Interactions among dietary ingredients are often assumed non-existent when evaluating the nutritive value and health effects of dietary fiber. Specific fibers can distinctly affect digestive processes; therefore, digestibility and fermentability of the complete diet may depend on fiber types present. This study aimed to evaluate the effects of readily fermentable fibers (β-glucans and resistant...