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Cassava roots: perspectives of a traditional staple for bio-solvents production
cassava starch Clostridium acetobutylicum acetone butanol ethanol organic acid lactic acid acetic acid butyric acid
2015/3/30
The culture media prepared from mashed cassava and cassava starch were used to test their convertibility into organic solvents such as acetone, butanol, and ethanol. The trials were conducted in Erlen...
Suitability of Cassava Starch as a Gelling Agent for the in vitro Culture of Banana Plantlets
Cassava Starch Banana Plantlets
2016/6/2
In this study, the suitability of cassava starch for the in vitro culture of banana tissues was investigated. A combination of cassava starch and agar was used as a solidifying agent as against pure c...
Effect of Iron-fortified ‘Gari’, Cassava Meal on Serum Iron, Hemoglobin Concentration and Total Iron-binding Capacity in Albino Wistar Rats
Cassava Meal Serum Iron
2016/6/2
The effect of iron fortified ‘gari’, a cassava fermented meal on serum iron, hemoglobin concentration and total iron binding capacity on Albino Wistar rats were investigated. The prevalence of Iron De...
Determination of the Proximate Composition, Total Carotenoid, Reducing Sugars and Residual Cyanide Levels of Flours of 6 New Yellow and White Cassava (Manihot esculenta Crantz) Varieties
Proximate Composition Total Carotenoid
2016/6/1
The proximate composition, total carotenoid, reducing sugars and residual cyanide levels of flours of 6 new elite yellow and white cassava varieties: UMUCASS 38, UMUCASS 36, UMUCASS 37, TMS05/0473, TM...
Microwave Assisted Synthesis and Characterization of Acetate Derivative Cassava Starch
Microwave Assisted Synthesis Characterization of Acetate Derivative Cassava Starch
2010/11/8
The aim of this study were to observe the possibility of application of microwave heating in the acetylation of cassava starch and to study the physicochemical properties of the starch acetate obtaine...
Effect of Scent Leaf (Occimum viridis) on Cyanide Content of Fermented Cassava and the Sensory Quality of its Fufu Meal
Cassava cyanide detoxification fermentation
2010/9/30
One kilogram of freshly harvested cassava samples were fermented with varying amounts (1.0, 2.0,3.0, 4.0 and 5.0 g) of scent leaf (Occimum viridis), for one to five days. The effect of fermentation wi...
Microwave Assisted Synthesis and Characterization of Acetate Derivative Cassava Starch
Microwave Assisted Synthesis Acetate Derivative Cassava
2016/5/31
The aim of this study were to observe the possibility of application of microwave heating in the acetylation of cassava starch and to study the physicochemical properties of the starch acetate obtaine...
Improvement of Protein Content of Garri by Inoculation of Cassava Mash with Biomass from Palm Wine
Protein Content Cassava Mash
2016/5/31
This study was done to determine the suitability of the biomass contained in the dregs of palm wine, an alcoholic beverage, as an alternative to pure cultures of microorganisms suggested earlier as in...
Cyanogenic Potential of Roasted Cassava (Manihot esculenta Crantz) roots Rale from Inhambane Province, Mozambique
Manihot esculenta Rale cyanogenic potential
2014/3/10
Roasted cassava roots flour is part of a common meal in Africa, it is known as rale in Mozambique. Fifty six samples of rale were collected from homes and markets in Inhambane Province, Mozambique, fo...
Physicochemical Properties of Edible and Preservative Films from Chitosan/Cassava arch/Gelatin Blend Plasticized with Glycerol
chitosan cassava starch gelatin glycerol
2009/2/17
Edible films from chitosan, cassava starch, and gelatin plasticized with glycerol have been developed by casting method, and the effects of cassava starch (50, 100 and 150 g per 100 g of chitosan), ge...
Starch Gelatinization, Total Bacterial Counts and Sensory Evaluation of Deep Fried Cassava Balls (Akara-Akpu)
Bacterial Counts Sensory Evaluation
2008/11/27
Two frying variables (Oil temperature and frying time) at three levels each, were studied to determine effects on degree of starch gelatinization, consumer response and microbial quality of fried cass...
Genotype-Environment Interaction (GXE) Effects on Some Major Rheological Properties of Cassava (Manihot esculenta, Crantz)
Rheological Properties Manihot esculenta
2008/11/27
Trials were conducted at two different locations in the Forest and Transition ecozones of Ghana to determine the presence and relative importance of GXE interactions on rheological properties of cassa...
Antifungal Activities of Griseofulvin and Associated Bacteria of Cassava (Manihot esculenta Crantz)
Bacterial isolates antifungal activities Griseofulvin cassava
2008/11/1
The antifungal activity of bacterial isolates of cassava products origin as well as a known antifungal agent Griseofulvin was determined. The fungi used were Aspergillus flavus, A. niger and Rhizocton...
Assessment of Wrap Sizes as it Affects Storage of Fufu, a Traditional Cassava Based Fermented Products
Cassava fermentation fufu wrap sizes storage sensory attributes sensory attributes sensory attributes
2008/10/31
Fufu, a traditional Cassava based fermented food product was prepared in the Laboratory and used for the study. Due to the short time storage and transportation of this particular food from one place ...
Starch Gelatinization, Total Bacterial Counts and Sensory Evaluation of Deep Fried Cassava Balls (Akara-Akpu)
Starch Gelatinization Total Bacterial Counts
2016/5/31
Two frying variables (Oil temperature and frying time) at three levels each, were studied to determine effects on degree of starch gelatinization, consumer response and microbial quality of fried cass...