Starch and flour extraction and nutrient composition of tuber in seven cassava accessions

Abstract

Cassava (Manihot esculenta Crantz) roots (tubers) are used as staple food. Starch extracted from tubers is widely utilized as raw materials in industries. Dry matter (DM) content, starch and flour extraction and proximate composition were investigated in seven cassava accessions (Coc-A 1, Kh-A 2, Cow-A 3, Sa-A 4, Me-A 5, Va-A 6 and Sy-A 8. ) in 2010-2011. Leaf DM varied from 20.51% in Me-A 5 to 29.01% in Sy-A 8 ; that of stem from 27.24% in Va-A 6 to 32.10% (average of Sy-A 8 , Me-A 5 and Sa-A 4 ); and that of tuber from 37.30% in Kh-A 2 to 45.26% in Sy-A 8 . Starch was extracted by blending chopped tuber followed by decantation. Tubers were sliced, sun dried and milled into flour. Tuber starch content (fresh wt. basis) varied between 15.04% in Sy-A 8 and 24.97% (average of Coc-A 1 and Me-A 5 ); that of peel from 4.54% in Va-A 6 to 5.85% in Coc-A 1 . Crude protein varied from 1.80% (average of Kh-A 2 , Cow-A 3 and Sy-A 8 ) to 4.53% in Va-A 6 . Crude fiber content varied from 1.95% (average of Sa-A 4 and Coc-A 1 ) to 4.27% in Cow-A 3 . Cyanogens present in cassava plant escape as hydrogen cyanide (HCN) during harvesting and processing. Variation for HCN existed and it was 140.95 mg/kg fresh tuber (average of Sy-A 8 and Coc-A 1 ) to 546.0 mg/kg fresh tuber in Va-A 6 . There was no detectable HCN in the extracted flour and starch. It may be concluded that genetic variation for DM, starch, protein and HCN existed in seven cassava accessions, and Coc-A 1 may be a better one due to its lower HCN, higher DM and starch content.

Impact of organic fertilization on physicochemical and functional properties of cassava starch

“…The chemical characteristics values of the tubers harvested in the different treatments are presented in Table . The moisture content ranged from 65.46 (BC–LB treatment) to 73.87% (BC–VL treatment), which were similar to previous reports . The moisture content of LB–VL treatment tubers was significantly different ( p < 0.05) than all the others, which were not different among themselves.…”

“…The fiber content of the tubers of different treatments is found in the range of 3.49–5.72% (LB–VL treatments and UF, respectively). These values ​​were higher than those previously reported , with values ​​of 1.66–4.27%. The difference found could be the variety of cassava used.…”

“…Meanwhile, the protein content of the tubers ranged from 0.87 (BC treatment) to 2.27% (VL treatment). With the exception of the latter, the tubers of the remaining treatments had lower protein values ​​to those reported (1.81–4.53%, ). The difference between treatments was significant ( p < 0.05).…”

“…The difference found could be the variety of cassava used. NFE values ​​ranged between 92.99 and 94.40% for fertilized treatments being higher ​​than the control (91.80%), which obtained the value nearest to that reported in a previous study (87.92–91.18%). NFE increase is partially explained by the reduction of fiber content, as previously reported and demonstrated by observing inverse linear correlation ( R 2 = −0.746) between these variables.…”

Improving Cassava Quality for Poultry Feeding Through Application of Biotechnology

“…The performance of broilers, and layer production and egg quality are negatively affected by cyanide levels of 100 mg HCN/kg and 25 mg HCN/kg, respectively [28]. The World Health Organisation set the safe level of cyanogen in cassava flour at 10 ppm [29].…”