Melatonin plays important roles in various aspects of biological processes. However, it is less known on the effects and mechanism of melatonin on the postharvest physiological deterioration (PPD) process of cassava, which largely restricts the potential of cassava as a food and industrial crop. In this study, we found that exogenous application of melatonin significantly delayed PPD of cassava...

During extraction of starch from cassava, fibrous residue is a major waste released into the environment. Owing to the high starch content (60-65% on dry weight basis) and organic matter of cassava fibrous residue (CFR), an attempt has been made to utilize it for the production of lactic acid (LA) in semi solid state fermentation using Mann Rogassa Sharpe medium containing [5 % (wv(-1))] CFR in...

The large consumption of biodegradable films from cassava starch acetate (FCSA) as ingredients in food and pharmaceutical products requires the assessment of the possible toxicity of these products. The aim of this study was to investigate the toxicity of biodegradable film from cassava starch acetate after oral exposure of Wistar rats for 90 days. The amount of food consumed and the body weigh...

The effect of storage on the chemical, microbiological, and sensory properties of cassava starch-based custard powder (CbCP) blends as mixture of yellow-fleshed cassava root starch (YfCRS) (90-98%) and whole egg powder (WEP) (2-10%) was investigated. These were prepared using central composite rotatable design, and separately packaged in polyvinyl chloride plastic can and stored in storage box ...

The effect of incorporating different forms cassava (flour, native and sour starch) on the quality gluten-free breads was evaluated. Ten or 20% a maize starch/rice flour mixture replaced by these products. Pasting hydration properties mixtures were analysed. rheology doughs obtained also studied. produced evaluated for specific volume, weight loss, texture, sensory characteristics. did not chan...

Yeast strains capable of fermenting starch and dextrin to ethanol were isolated from samples collected from Brazilian factories in which cassava flour is produced. Considerable alcohol production was observed for all the strains selected. One strain (DI-10) fermented starch rapidly and secreted 5 times as much amylolytic enzyme than that observed for Schwanniomyces alluvius UCD 54-83. This stra...

Breeding efforts have focused on improving agronomic traits of the cassava plant however little research has been done to enhance the crop palatability. This review investigates the links between cassava traits and end-user preference in relation with sensory characteristics. The main trait is starch and its composition related to the textural properties of the food. Pectin degradation during c...

A comparison study on the ethanol production from 20% (w/v) of unhydrolyzed raw cassava starch using Saccharomyces cerevisiae and Candida tropicalis was performed and compared with the commercialized ragi tapai. The findings showed that S. cerevisiae, C. tropicalis and ragi tapai produced 23, 20 mg/l and 26 g/l of ethanol in 72 h, respectively. Subsequent coculturing of the two best performing ...

The present study evaluated the stabilizing effect of starch produced from corns and cassava on stability cow milk yogurt. A sample both corn was selected used in yogurt making as stabilizers. samples have been analyzed for their WHC, syneresis protein content. with no added has found to very low WHC high compared other samples. made addition a stabilizer highly accepted than without starch. fi...