Microbial Fermentation as Means of Improving .Diese Seite übersetzen

    Cassava is one of the pivotal carbohydrate sources for millions of people in Indonesia. Its production up to 20 million ton a year made this country to become the third most prominent producer of cassava. However, cassava is often considered as food sources for marginal people. The majority of individuals still depend on rice and wheat flour for carbohydrate intake. Unfortunately, the ...

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    EFFECT OF LOCAL CASSAVA FERMENTATION .Diese Seite übersetzen

    Abstract. The effects of two fermentation methods (fixed and unfixed methods) and fermentation periods (48h, 72h, 96h) on the HCN content, texture, colour, flavour, water retention capacity, bulk density and rheological properties of lafun were studied.

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    Enriching nutritive value of cassava root by .Diese Seite übersetzen

    ABSTRACT. Cassava (Manihot esculenta) is extensively cultivated throughout the tropics and subtropics regions due to its ability to grow in diverse soil conditions and minimal management.Experiments were made to study the cassava root fermentation by yeasts in order to enhance the nutritive value of their products (fresh pulp and chips).

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    Improvement in the nutritive quality of cassava and its by ... · PDF Datei

    Key words: Nutritive quality, fermentation methods, cassava, by-products. INTRODUCTION The nutritive role played by cassava in human and livestock nutrition especially in Africa has ever been on the increase since the pioneer work on its utilization by Oyenuga and .

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    Effect of fermentation system on protein .Diese Seite übersetzen

    Materials and methods Experiment 1 The substrate for the solid state fermentation was composed of fresh cassava root as the carbohydrate source, urea to provide ammonia, diammonium phosphate as a combined source of ammonia and phosphorus, and yeast .

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    IMPORTANCE OF FERMENTATION IN CASSAVA .Diese Seite übersetzen

    Fermentation is an important process in the preparation of many cassava products in Africa, although a limited number of techniques are used. Fermentation has been reported to be responsible for product stability, flavor development, and cyanide elimination.

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    Culture-independent analysis for ... - SpringerLinkDiese Seite übersetzen

    Yeast diversity during fermentation of grated cassava for gari production in Nigeria was studied using culture independent methods based on Eukarya18S rDNA and the PCR-Denaturing Gradient Gel Electrophoresis (PCR-DGGE). DNA extracted directly from the grated cassava at different fermentation time regimes, as well as bulk cells generated from different viable count agar plates were used as ...

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    Effect of Local Cassava Fermentation Methods .Diese Seite übersetzen

    The effects of two fermentation methods (fixed and unfixed) on the HCN content, texture, colour, flavour, water retention capacity and bulk density of fufu, a cassava based entree were studied using an improved cassava cultivar, TMS 0635.Results obtained showed that the HCN content of fufu from fixed fermentation method was significantly lower (p<0.001) than that from unfixed fermentation.

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    Culture-independent analysis for ... - SpringerLinkDiese Seite übersetzen

    Yeast diversity during fermentation of grated cassava for gari production in Nigeria was studied using culture independent methods based on Eukarya18S rDNA and the PCR-Denaturing Gradient Gel Electrophoresis (PCR-DGGE). DNA extracted directly from the grated cassava at different fermentation time regimes, as well as bulk cells generated from different viable count agar plates were used as ...

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    Fermentation Methods for Protein Enrichment .Diese Seite übersetzen

    That property has been used to develop a fermentation process whereby C. tropicalis can be grown directly on corn or cassava powders so that the resultant mixture of biomass and residual corn or cassava contains about 20% protein, which represents a .

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    EFFECT OF LOCAL CASSAVA FERMENTATION METHODS ON . · PDF Datei

    fermentation method was significantly lower (p<0.001) than that from unfixed fermentation. On the other hand, bulk density and water retention capacity were significantly higher (p<0.001) in fufu ...

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    Enzymatic Production of Ethanol from Cassava .Diese Seite übersetzen

    Cassava starch from TMS 30572 and Idileru were hydrolyzed with α-amylase and amylo-glucosidase before fermentation using two strains of Saccharomyces cerevisiae from palm wine and bakers' yeast. The per cent yield of sugars and total dissolved solids were 66 % and 26% respectively while pH was 7.

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    Roots, tubers, plantains and bananas in human .Diese Seite übersetzen

    5. Methods of cooking and processing. Like many other foods, roots and tubers are rarely eaten raw. They normally undergo some form of processing and cooking before consumption. The methods of processing and cooking range from simple boiling to elaborate fermentation, drying and grinding to make flour, depending on the varieties of roots and ...

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    Cassava - WikipediaDiese Seite übersetzen

    Cassava tubers and hay are used worldwide as animal feed. Cassava hay is harvested at a young growth stage (three to four months) when it reaches about 30 to 45 cm (12 to 18 in) above ground; it is then .

    Family: Euphorbiaceae
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    CASSAVA LACTIC FERMENTATION CENTRAL AFRICA ... · PDF Datei

    CASSAVA LACTIC FERMENTATION IN CENTRAL AFRICA: MICROBIOLOGICAL AND BIOCHEMICAL ASPECTS Summary Retting is a lactic fermentation during which cassava roots are soaked for long periods in water. Despite the importance of this fermentation, no kinetic study of it has been undertaken. Our study therefore examined the biological and physical

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    FERMENTATION PRODUCTION OF CASSAVA .Diese Seite übersetzen

    30.08.2018 · FERMENTATION PRODUCTION OF CASSAVA FLOUR FOR BAKERY INDUSTRIES. ABSTRACT. A high quality cassava flour has been produced using fermentation method which has .

    Autor: MODISHPROJECT
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    Effect of Fermentation Time on the Physico .Diese Seite übersetzen

    Cassava chips (kpo-kpo garri) popularly consumed in the Niger-Delta Area of Nigeria was produced following fermentation of cassava mash for different time durations. The physico-chemical and nutritional quality of the chips was assessed using standard methods. Sensory quality was also assessed using a trained assessment panel. Results revealed a decrease in pH from 4.03±0.00 at 0 .

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    ORIGINAL ARTICLE Development of starter culture for ... · PDF Datei

    Sarkar 1999) and to increase the trading value of cassava. Several cassava processing methods including fermentation of the root are used in Africa. Fermentation has been shown to be a suitable method to enhance the safety, orga-noleptic and nutritional quality of many cassava-derived foods (Cooke et al. 1987; Nout and Motarjemi 1997;

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    EFFECT OF LOCAL CASSAVA FERMENTATION .Diese Seite übersetzen

    effect of local cassava fermentation methods on functional, pasting and sensory properties of lafun Article (PDF Available) · January 2012 with 461 Reads How we measure 'reads'

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    Fermentation methods for protein enrichment .Diese Seite übersetzen

    Read "Fermentation methods for protein enrichment of cassava, Biotechnology and Bioengineering" on DeepDyve, the largest online rental service for scholarly research with thousands of academic publications available at your fingertips.

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    Characteristics of cassava starch fermentation wastewater ... · PDF Datei

    Characteristics of cassava starch fermentation wastewater based on structural degradation of starch granules. Ciência Rural v.6 n. abr 2016. 734 starch and the maltodextrins used, were analyzed by scanning electron microscopy. The dried samples were fixed on an aluminium stubs with double-sticky carbon tape, coated with gold (350Å thick) using a

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