Effect of processing on the cyanoglucoside content of cassava

The efficiency of different processes in reducing the cyanoglucoside (CNG) content of cassava was studied. Maximum retention of CNG (>80%) was observed in baked, fried and steamed tubers. CNG retention in sun-dried chips varied from 30–60%, the retention being governed by the chip thickness. In case of cassava boiled in water, smaller chip size and sufficient water was found to be the ideal condition for maximum CNG removal. There was 25–75% CNG retention in this process, depending on the chip size used. The most effective method for CNG removal was by crushing fresh tuber and subsequent sun-drying, whereby >95% CNG was eliminated. The studies indicated that the mode of processing greatly influenced the CNG content of cassava foods. It was concluded that since CNG can be greatly reduced by suitable processing, it may not be a limiting factor in the utilisation of cassava for food and feed purposes.     

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

Effect of steam-hydrothermal treatment (SHTT) on functional properties of cassava was studied using fresh tubers of cultivar Malayan-4 (M-4). Fresh slices were steam-processed for 5, 10 and 20 min at atmospheric pressure. Plain-dried samples were also prepared for comparison. SHTT samples were found to have higher rehydration capacity, equilibrium moisture content by soaking (EMC-S), and sedimentation volume at room temperature (28–30° C). These samples also showed a lower amylose content than plain-dried samples. Electrolytes like sodium chloride, sodium sulphate and sodium phosphate at 1–0 N concentration changed the sedimentation volume, especially of SHTT sample:. Paste stability of steam-processed samples at cooking temperature (95° C) was relatively higher than plain-dried ones. Among the three SHTT samples, that steam-processed for 10 min showed the highest paste consistency and set-back ratio. X-ray diffraction pattern of flour prepared from SHTT samples indicated a clear shift from crystalline to a partially amorphous state. Infra-red spectra of cassava starch and flour samples were generally identical.     

Traditional Cassava Foods in Burundi—A Review

In Burundi, cassava traditionally is processed into various products. These products include Akambaranga, Inyange, Ikivunde, Imikembe, Ubuswage, and Isombe. This article presents a critical review of their methods of preparation and consumption.     

Glycemic Potential of Extruded Barley,Cassava, Corn,and Quinoa Enriched With Whey Proteins and Cashew Pulp

Adding whey protein concentrate (WPC80) and cashew pulp (CP) to extruded snacks can reduce overall carbohydrate content. In this study, barley, cassava, corn meal and quinoa were blended with WPC80 (12.5 wt%) or with CP (12.5 wt%), then extruded and baked. The products' rapidly available glucose values or potential glycemic index were: quinoa (70%), barley (61%), corn (54%), and cassava (48%). Adding WPC80 with or without CP improved the glycemic potential values for barley and quinoa, but not for cassava, which increased from 61 to 77%. Adding WPC80 or CP had no effect on corn products.     

Influence of enzyme active and inactive soy flours on cassava and corn starch properties

The aim of this work was to study the influence of enzyme active and inactive soy flours on the properties of cassava and corn starches. Four starch/soy flour composites were evaluated: cassava/active soy flour (Cas/AS), cassava/inactive soy flour (Cas/IS), corn/active soy flour (Corn/AS) and corn/inactive soy flour (Corn/IS). Starch gelatinization occurred at 58.67°C for Cas and at 64.19°C for corn; gelatinization occurred at higher temperatures when soy flours were present, while ΔH diminished. The presence of AS reduced 80% the retrogradation enthalpy of Cas and 40% that of corn. Cas presented lower pasting temperature than corn starch (67.8 and 76.8°C, respectively) and higher peak viscosity (427.9 and 232.8 BU, respectively). The pasting properties of both starches were drastically reduced by soy flours, and this effect was more noticeable in Cas; AS had higher effect than IS. X‐ray diffraction pattern of retrograded samples showed that both starches recrystallisation (mainly that of Cas) was reduced when AS was added. Tan δ values decreased with AS addition to corn, but they increased when added to Cas. The images obtained using confocal laser scanning microscopy (CLSM) showed that IS was distributed as large aggregates, whereas AS distribution was more homogeneous, especially when incorporated to Cas. These results show that cassava starch interacts specifically with active soy flour (AS, mainly in native state). The delaying effect of AS on cassava starch retrogradation was clearly shown. This finding could be useful in obtaining gluten‐free breads of high quality and low retrogradation rate.     

响应面法优化苦荞酒糟黄酮提取工艺的研究

苦荞酒糟是苦荞酒加工的副产物,苦荞酒糟中含有丰富的黄酮组分,采用食用乙醇提取酒糟黄酮还原到苦荞蒸馏酒中,是一种资源合理利用方法.为确定采用乙醇回流法提取苦荞酒糟中黄酮类成分的最佳工艺条件,以黄酮得率为指标,采用响应面法对主要工艺参数进行优化并得到回归模型.方差分析结果表明:回归模型较好地反映了苦荞酒糟黄酮得率与乙醇体积分数、提取时间和液固比的关系;最优工艺条件为乙醇体积份数为70％vol,提取时间3.3h,液固比为24∶1 (mL∶g).此工艺条件下提取酒糟黄酮得率为1.642g/100g,回收率为93.3％,回归模型的预测值与实际值之间具有较好的拟和度.     

Use of starch granules melting to control the properties of bio‐flour filled polypropylene and poly(butylene succinate) composites: Mechanical properties

The feasibility and industrial potential of using bio‐flours from tropical crop residues, in particular starch containing bio‐flours, for the manufacture of bio‐composites was investigated. Polypropylene (PP) and poly(butylene succinate) (PBS) were compounded with bio‐flours from pineapple skin (P) and from non‐destarched (CS) and destarched (C) cassava root by twin‐screw extrusion. In CS composites, two levels of starch granules melting were achieved by adjusting the extrusion temperature, enabling control of morphological and mechanical properties. The use of bio‐flours reduced tensile strength by 26–48% and impact strength by 14–40% when the proportion of bio‐flour was increased to 40% w/w, while flexural strength initially increased upon addition of bio‐flours, before decreasing at higher loads. The use of compatibilizers, in particular maleic anhydride‐polypropylene (MAPP) in PP composites with 30% bio‐flour resulted in tensile strength similar to non‐compatibilized composites with 10% bio‐flour (34–35 MPa). MAPP also increased flexural strength to higher levels than pure PP, resulting in a stronger, but less flexible material.