Effect of steam-hydrothermal treatment (SHTT) on the physico-chemical properties of cassava (Manihot esculenta crantz)

1987 ◽  
Vol 39 (1) ◽  
pp. 59-71 ◽  
Author(s):  
K. C. M. Raja ◽  
S. V. Ramakrishna ◽  
A. G. Mathew
Keyword(s):  
Hydrothermal Treatment ◽  
Manihot Esculenta ◽  
Chemical Properties ◽  
Manihot Esculenta Crantz ◽  
Physico Chemical

Physico-chemical properties of Wikau maombo flour from cassava (Manihot esculenta Crantz)

2016 ◽  
Vol 11 (1) ◽  
pp. 329-336 ◽  
Author(s):  
Sri Wahyuni ◽  
Ansharullah ◽  
Saefuddin ◽  
Holilah ◽  
Asranudin
Keyword(s):  
Manihot Esculenta ◽  
Chemical Properties ◽  
Manihot Esculenta Crantz ◽  
Physico Chemical

Microbiological and physico-chemical analysis of fermented protein-fortified cassava (Manihot esculenta Crantz) flour

LWT ◽  
2016 ◽  
Vol 66 ◽  
pp. 355-360 ◽  
Author(s):  
Maria U. Rosales-Soto ◽  
Peter M. Gray ◽  
John K. Fellman ◽  
D. Scott Mattinson ◽  
Gülhan Ünlü ◽  
...  
Keyword(s):  
Chemical Analysis ◽  
Manihot Esculenta ◽  
Manihot Esculenta Crantz ◽  
Physico Chemical

Effects of Processing on the Yield and Physico-Chemical Properties of Cassava Products

2007 ◽  
Vol 18-19 ◽  
pp. 165-170 ◽  
Author(s):  
A.V. Ikujenlola ◽  
Benjamin O. Opawale
Keyword(s):  
Manihot Esculenta ◽  
Chemical Properties ◽  
Moisture Contents ◽  
Unit Operations ◽  
Physico Chemical ◽  
Precautionary Measures

Freshly harvested cassava(Manihot esculenta) roots were processed into selected products( gari, ‘pupuru’, ‘Lafun’, chips and starch) using unit operations such as peeling, washing, cutting, grating, dewatering(fermentation), smoking, granulated roasting(garifying), milling, packaging). The effects of processing on the yield and phsicochemical properties of the products were investigated. The results showed that peeling accounted for about 22% loss, grating and dewatering operations resulted in over 25% loss. Peeling, dewatering and various drying operations resulted in the detoxification of the products, also moisture contents and pH of the products were reduced. The final yields stood at 22.60%, 31.80%, 40.50%,50.60% and 57.20% for starch, gari, ‘pupuru’, ‘lafun’ and chips respectively. The protein contents of the products ranged between 1.60% and 2.80%. The moisture contents ranged between 8.50% and 10.60% for all the products. The processing operations affected the yield and the physico- chemical properties of the cassava products. Cassava processors should take precautionary measures to reduce wastage thereby increasing the yield and returns for their labour.

Physico-chemical profiling of edible or sweet cassava (Manihot esculenta Crantz) starches from Brazilian germplasm

2021 ◽  
pp. 101305
Author(s):  
Eduardo da Costa Nunes ◽  
Virgilio Gavicho Uarrota ◽  
Rodolfo Moresco ◽  
Marcelo Maraschin
Keyword(s):  
Manihot Esculenta ◽  
Manihot Esculenta Crantz ◽  
Chemical Profiling ◽  
Physico Chemical ◽  
Sweet Cassava
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