Composition, structure, physicochemical properties, and modifications of cassava starch

Zhu, Fan

doi:10.1016/j.carbpol.2014.10.063

Cited by 317 publications

(218 citation statements)

References 224 publications

(49 reference statements)

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“…While composition is not affected, particle size is a key factor that affects feeding and performance in broiler chickens [49,50]. However, it is worthy to note that a high yield of starch does not necessarily mean the starch would have the desired quality for any specific application [51]. Researchers have also shown that blending different native starch sources can give rise to an extensive array of properties, possibly obviating the need for chemical processing and minimising undesired properties of gels of individual starches (e.g., excessive cohesiveness in cassava and exudate in yam and corn) [52,53].…”

Section: Physical Processing Of Cassava For Poultry Feedingmentioning

confidence: 99%

Improving Cassava Quality for Poultry Feeding Through Application of Biotechnology

Omede¹,

Ahiwe²,

Zhu³

et al. 2018

Cassava

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The continuous increase in cost of conventional energy sources caused by inadequate supply and stiff competition between human, animals and various industries for many decades has resulted to the need to source for suitable, readily available and cheap energy sources for poultry production globally. One such alternative is cassava. A native to South America, cassava is now found in abundance in most tropical countries. Due to lack of excellent post-harvest technologies, large quantities of cassava are wasted. An increased use of cassava in poultry feeding will go a long way to reduce this wastage and also reduce the high cost of poultry feed. However, the utilisation of cassava in poultry nutrition has been hindered by its lower nutritional value, especially protein and amino acids, presence of some ANF and dustiness when poultry feed is produced with cassava meal. Traditional processing methods have only succeeded in taking the inclusion level of cassava to 40% in some poultry diets. Researchers and poultry nutritionists have become interested in developing multi-pronged technologies and processing methods to increase cassava utilisation in poultry nutrition to reduce wastage, improve its nutritional value and maximise production. This chapter highlights the application of different technologies and the importance of biotechnology in improving the quality of cassava and increasing its utilisation for poultry feeding.

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Section: Physical Processing Of Cassava For Poultry Feedingmentioning

confidence: 99%

Improving Cassava Quality for Poultry Feeding Through Application of Biotechnology

Omede¹,

Ahiwe²,

Zhu³

et al. 2018

Cassava

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“…In this sense, it was observed that both the individual and the interaction effects of cassava starch (A) and glycerol (B) significantly influenced the biofilm tensile strength. The cassava starch contributes to the increase of the tensile strength due to its elasticity from the extensive monomeric chain formed by hydrocarbons and branched by hydroxyl groups from the predominance of amylopectin in its composition [13]. Glycerol contributes to reduce the ductility of the biofilm from the thermoplasticization.…”

Section: Factorial Analysismentioning

confidence: 99%

“…Starch is a natural polymer that is cheap and readily available. However, its high sensitivity to water limits its use in the production of flexible packaging [13]. Recent research focuses on the incorporation of layered silicates along the biopolymer matrix, especially the chemically modified sodium montmorillonite in the presence of organic surfactants, which could be used as a filling material that enhances the ability of the biopolymer structure to withstand a charge applied, the clay thus serves as a barrier to traction [3,6].…”

Section: Introductionmentioning

confidence: 99%

Statistical analysis of the factors that influenced the mechanical properties improvement of cassava starch films

Monteiro

Silva

Santos

et al. 2017

J. Phys.: Conf. Ser.

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Abstract. In order to obtain cassava starch films with improved mechanical properties in relation to the synthetic polymer in the packaging production, a complete factorial design 2³ was carried out in order to investigate which factor significantly influences the tensile strength of the biofilm. The factors to be investigated were cassava starch, glycerol and modified clay contents. Modified bentonite clay was used as a filling material of the biofilm. Glycerol was the plasticizer used to thermoplastify cassava starch. The factorial analysis suggested a regression model capable of predicting the optimal mechanical property of the cassava starch film from the maximization of the tensile strength. The reliability of the regression model was tested by the correlation established with the experimental data through the following statistical analyse: Pareto graph. The modified clay was the factor of greater statistical significance on the observed response variable, being the factor that contributed most to the improvement of the mechanical property of the starch film. The factorial experiments showed that the interaction of glycerol with both modified clay and cassava starch was significant for the reduction of biofilm ductility. Modified clay and cassava starch contributed to the maximization of biofilm ductility, while glycerol contributed to the minimization.

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“…Gambar 2 adalah gambar scanning electron microscopy (SEM) dari granula pati ubi kayu pada sampel WTCS (Wild Type Cassava Starch) atau pati singkong biasa dan AMFCS (Amylose Free Cassava Starch) yaitu pati singkong yang bebas amilosa [24]. Karakteristik pati pada ubi kayu seperti komposisi kimia, morfologi granula pati dan sifat gelatinisasi dipengaruhi oleh komponen yang berada pada akar ubi kayu [25,26].…”

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Studi Konversi Pati Ubi Kayu (Cassava Starch) menjadi Glukosa secara Enzimatik

Budiarti¹

2016

CHEMICA: Jurnal Teknik Kimia

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Cassava starch has potential as raw material for production glucose and fructose in Indonesia. Glucose of cassava starch can be used as substitute of cane sugar and synthetic sweetener. Glucose of starch production process includes acid hydrolysis and enzymatic hydrolysis. Enzymatic hydrolysis is usually used because non-corrosive, low reaction temperatures and no contaminate product of hydrolysis. Therefore, the purpose of this paper is to provide existing knowledge of steps process, factors influencing, kind of enzyme and sugar product from enzymatic hydrolisis of cassava starch. Keywords: Cassava Starch, Glucose, Hydrolisis Enzymatic PendahuluanUbi kayu merupakan tanaman yang sangat penting di daerah tropis seperti di Indonesia. Di Indonesia produksi ubi kayu tahun 2015 sebesar 3,6 juta ton. Khuusnya di Jawa Tengah produksi ubi kayu tahun 2015 mencapai 21,8 juta ton [1]. Di Indonesia ubi kayu dikenal sebagai bahan pangan pengganti nasi. Ubi kayu juga dapat memiliki nilai lebih selain sebagai bahan makanan. Pati yang dihasilkan ubi kayu banyak dimanfaatkan di bidang pangan, industri kertas, industri tekstil dan di industri kimia sebagai penghasil bioethanol [2][3][4].Pati ubi kayu merupakan sumber pati umbi-umbian pertama di Asia. Sumber pati di Asia 60% berupa umbi-umbian seperti ubi kayu 29%, ubi jalar 26 %, dan kentang 5%. Di negara berkembang seperti Indonesia hasil panen dari umbi-umbian lebih dominan sebagai penghasil pati dibandingkan dengan hasil panen dari biji-bijian. Kelebihan pati ubi kayu dibandingkan pati yang sering digunakan yaitu pati jagung adalah nilai konversi glukosa pati ubi kayu lebih besar dari pati jagung yaitu sebesar 93,56 % , sedangkan pati jagung hanya 91,8% [5][6][7][8].Gula merupakan kebutuhan yang krusial bagi masyarakat Indonesia terutama untuk konsumsi dan pengolahan makanan. Kebutuhan gula di Indonesia masih didominasi oleh gula pasir (sukrosa). Kebutuhan ekspor gula sampai bulan Mei 2016 mencapai 281 ton/ tahun. Kebutuhan ekspor dan dalam negeri tersebut masih diperoleh dari impor sebesar 3,68 juta ton/ tahun [1]. Kebutuhan gula yang besar tersebut, menyebabkan harus mencari pemanis alternatif pengganti gula sukrosa. Pemanis alternatif dibedakan menjadi dua, yaitu pemanis alami dan buatan. Pemanis buatan dari bahan kimia antara lain siklamat dan aspartam. Namun, dewasa ini pemanis buatan kurang diminati karena dapat menimbulkan penyakit kanker. Pemanis alami antara lain glukosa dan fruktosa dari berbagai tanaman yang menghasilkan polisakarida salah satunya adalah pati ubi kayu [68]. Melimpahnya produksi pati ubi kayu di Indonesia membuktikan bahwa ubi kayu berpotensi sebagai bahan baku glukosa dan fruktosa untuk memenuhi kebutuhan masyarakat Indonesia [9,10].Glukosa dari pati dapat diproduksi dengan cara hidrolisis asam maupun hidrolisis enzimatik. Untuk hidrolisis asam, katalis asam yang digunakan adalah asam kuat HCl atau H2SO4 [11][12][13]. Hidrolisis enzimatik menggunakan enzim α-amilase pada proses likuifikasi, dilanjutkan enzim glucoidase pada tahap sakarifisas...

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Composition, structure, physicochemical properties, and modifications of cassava starch

Cited by 317 publications

References 224 publications

Improving Cassava Quality for Poultry Feeding Through Application of Biotechnology

Improving Cassava Quality for Poultry Feeding Through Application of Biotechnology

Statistical analysis of the factors that influenced the mechanical properties improvement of cassava starch films

Studi Konversi Pati Ubi Kayu (Cassava Starch) menjadi Glukosa secara Enzimatik

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