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...

Cassava (Tapioca) is a worldwide staple food consumed by over 800 million people. It contains cyanide which may lead to acute toxicity or chronically may be an aetiological factor in tropical nutritional amblyopia, tropical neuropathy, endemic goitre, cretinism and tropical diabetes. It may also have carcinogenic potential. However, despite nutritional limitations it has many advantages as a cr...

Composite flours from accessible raw materials may interest developing countries, cutting wheat import costs, bolstering domestic agriculture and boosting nutrition. Technological functionality (WHC OHC, pasting, swelling thermal properties) of composite tapioca, sprouted sorghum, cowpea (at 50%, 33% 25% (w/w) flour basis) was evaluated. PCA revealed that, in a 50% w/w blend, sorghum tapioca we...

Formulation of Diclofenac Sodium tablets using Tapioca starch powder- A promising binderYamini.K, Chalapathi. V, N. Lakshmi Narasimha Reddy, K.V. Lokesh, S. Praveen Kumar Gopal.V.

The spread of antibiotic-resistant bacteria is a growing problem and a public health issue. In recent decades, various genetic mechanisms involved in the spread of resistance genes among bacteria have been identified. Integrons - genetic elements that acquire, exchange, and express genes embedded within gene cassettes (GC) - are one of these mechanisms. Integrons are widely distributed, especia...

There is growing interest among consumers in foods for sustained energy management, and an increasing number of ingredients are emerging to address this demand. The SUSTRA™ 2434 slowly digestible carbohydrate is a blend of tapioca flour and corn starch, with the potential to provide balanced energy after a meal. The aim of the study was to characterize this starch's digestion profile in vitro (...

Starch is widely used as an ingredient and significantly contributes to texture, appearance, and overall acceptability of cereal based foods, playing an important role due to its ability to form a matrix, entrapping air bubbles. A detailed characterisation of five gluten-free starches (corn, wheat, rice, tapioca, potato) was performed in this study. In addition, the influence of these starches,...