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action="https://publications.waset.org/abstracts/search"> <div id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="cassava processing"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 3767</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: cassava processing</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3767</span> Information Needs of Cassava Processors on Small-Scale Cassava Processing in Oyo State, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Rafiat%20Bolanle%20Fasasi-Hammed">Rafiat Bolanle Fasasi-Hammed</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cassava is an important food crop in rural households of Nigeria. It has a high potential for product diversification, because it can be processed into various products forms for human consumption and can be made into chips for farm animals, and also starch and starch derivatives. However, cassava roots are highly perishable and contain potentially toxic cyanogenic glycosides which necessitate its processing. Therefore, this study was carried out to assess information needs of cassava processors on food safety practices in Oyo State, Nigeria. Simple random sampling technique was used in the selection of 110 respondents for this study. Descriptive statistics and chi-square were used to analyze the data collected. Results of this study showed that the mean age of the respondents was 39.4 years, majority (78.7%) of the respondents was married, 51.9% had secondary education; 45.8% of the respondents have spent more than 12 years in cassava processing. The mean income realized was ₦26,347.50/month from cassava processing. Information on cassava processing got to the respondents through friends, family and relations (73.6%) and fellow cassava processors (58.6%). Serious constraints identified were ineffective extension agents (93.9%), food safety regulatory agencies (88.1%) and inadequate processing and storage facilities (67.8%). Chi-square results showed that significant relationship existed between socio-economic characteristics of the respondents (χ2 = 29.80, df = 2,), knowledge level (χ2 = 9.26, df = 4), constraints (χ2 = 13.11, df = 2) and information needs at p < 0.05 level of significance. The study recommends that there should be regular training on improved cassava processing methods for the cassava processors in the study area. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=information" title="information">information</a>, <a href="https://publications.waset.org/abstracts/search?q=needs" title=" needs"> needs</a>, <a href="https://publications.waset.org/abstracts/search?q=cassava" title=" cassava"> cassava</a>, <a href="https://publications.waset.org/abstracts/search?q=Oyo%20State" title=" Oyo State"> Oyo State</a>, <a href="https://publications.waset.org/abstracts/search?q=processing" title=" processing"> processing</a> </p> <a href="https://publications.waset.org/abstracts/93162/information-needs-of-cassava-processors-on-small-scale-cassava-processing-in-oyo-state-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/93162.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">301</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3766</span> Study on the Quality of Biscuits Prepared from Wheat Flour and Cassava Flour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ramim%20Tanver%20Rahman">Ramim Tanver Rahman</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Mahbub%20Sobhan"> Muhammad Mahbub Sobhan</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20A.%20Alim"> M. A. Alim</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study reports on processing of biscuits using skinned, treated and dried cassava flour. Five samples of biscuits S2, S3, S4, S5, and S6 containing 8, 16, 24, 32, and 40% cassava flour with wheat flour and a control sample (S1) containing no cassava flour were processed. The weights of all the biscuit samples were higher than that of control biscuit. The biscuit containing cassava flour was lower width than the control biscuit. The spread ratio of biscuits with 16% cassava flour was higher than other combinations of cassava flour. No remarkable changes in moisture content, peroxide value, fatty acid value, texture, and flavor were observed up to 4 months of storage in ambient conditions (27° to 35°C). A decreasing trend in color, flavor, texture and overall acceptability was observed with the increased incorporation of cassava flour. The sample S1 (no cassava flour) secured the highest overall acceptability and sample S6 (40% cassava flour) obtained the lowest overall acceptability. It is recommended that good quality cassava flour fortified biscuits may be processed in industrial-scale substituting the wheat flour by cassava flour up to 24% levels. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cassava%20flour" title="cassava flour">cassava flour</a>, <a href="https://publications.waset.org/abstracts/search?q=wheat%20flour" title=" wheat flour"> wheat flour</a>, <a href="https://publications.waset.org/abstracts/search?q=shelf%20life" title=" shelf life"> shelf life</a>, <a href="https://publications.waset.org/abstracts/search?q=spread%20ratio" title=" spread ratio"> spread ratio</a>, <a href="https://publications.waset.org/abstracts/search?q=storage" title=" storage"> storage</a>, <a href="https://publications.waset.org/abstracts/search?q=biscuit" title=" biscuit"> biscuit</a> </p> <a href="https://publications.waset.org/abstracts/15359/study-on-the-quality-of-biscuits-prepared-from-wheat-flour-and-cassava-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/15359.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">369</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3765</span> Effect of Local Processing Techniques on the Nutrients and Anti-Nutrients Content of Bitter Cassava (Manihot Esculenta Crantz)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=J.%20S.%20Alakali">J. S. Alakali</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20R.%20Ismaila"> A. R. Ismaila</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20G.%20Atume"> T. G. Atume</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The effects of local processing techniques on the nutrients and anti-nutrients content of bitter cassava were investigated. Raw bitter cassava tubers were boiled, sundried, roasted, fried to produce Kuese, partially fermented and sun dried to produce Alubo, fermented by submersion to produce Akpu and fermented by solid state to produce yellow and white gari. These locally processed cassava products were subjected to proximate, mineral analysis and anti-nutrient analysis using standard methods. The result of the proximate analysis showed that, raw bitter cassava is composed of 1.85% ash, 20.38% moisture, 4.11% crude fibre, 1.03% crude protein, 0.66% lipids and 71.88% total carbohydrate. For the mineral analysis, the raw bitter cassava tuber contained 32.00% Calcium, 12.55% Magnesium, 1.38% Iron and 80.17% Phosphorous. Even though all processing techniques significantly increased the mineral content, fermentation had higher mineral increment effect. The anti-nutrients analysis showed that the raw tuber contained 98.16mg/100g cyanide, 44.00mg/100g oxalate 304.20mg/100g phytate and 73.00mg/100g saponin. In general all the processing techniques showed a significant reduction of the phytate, oxalate and saponin content of the cassava. However, only fermentation, sun drying and gasification were able to reduce the cyanide content of bitter cassava below the safe level (10mg/100g) recommended by Standard Organization of Nigeria. Yellow gari(with the addition of palm oil) showed low cyanide content (1.10 mg/100g) than white gari (3.51 mg/100g). Processing methods involving fermentation reduce cyanide and other anti-nutrients in the cassava to levels that are safe for consumption and should be widely practiced. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bitter%20cassava" title="bitter cassava">bitter cassava</a>, <a href="https://publications.waset.org/abstracts/search?q=local%20processing" title=" local processing"> local processing</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=anti-nutrient." title=" anti-nutrient."> anti-nutrient.</a> </p> <a href="https://publications.waset.org/abstracts/46049/effect-of-local-processing-techniques-on-the-nutrients-and-anti-nutrients-content-of-bitter-cassava-manihot-esculenta-crantz" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/46049.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">304</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3764</span> Economic Analysis of Cassava Value Chain by Farmers in Ilesa West Local Government Area of Osun State</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Maikasuwa%20Mohammed%20Abubakar">Maikasuwa Mohammed Abubakar</a>, <a href="https://publications.waset.org/abstracts/search?q=Okebiorun%20Ola"> Okebiorun Ola</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20H.%20Sidi"> M. H. Sidi</a>, <a href="https://publications.waset.org/abstracts/search?q=Ala%20Ahmed%20Ladan"> Ala Ahmed Ladan</a>, <a href="https://publications.waset.org/abstracts/search?q=Ango%20Aabdullahi%20Kamba"> Ango Aabdullahi Kamba</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study examines the economic analysis of cassava value chain by farmers in Ilesa West Local Government Area of Osun State. Simple random sampling technique was used to collect data from 200 respondents from purposively selected wards in the L.G.A. The data collected were analyzed using budgetary analysis and value addition model. The result shows that an average total cost incurred by the input dealers was ₦9,062,127.74 while the average net profit realized was ₦1,038,102.40. Other actors such as producers, processors and marketers incurred an average total cost of ₦23,324.00, ₦130,177.00 and ₦523,755.00 per production season, respectively and the average net profit realized was ₦102,614.00 for cassava producers, ₦51,131.00 for cassava processors and ₦79,045.00 for cassava marketers during cassava production season. Further analysis shows the rate of investment for cassava input dealers was ₦0.1, for cassava producers was ₦4.4, for cassava processors were ₦0.40 and for cassava marketers was ₦0.20. This indicated that rate of return on cassava was higher in cassava production than in others corridors along the value chain of cassava. However, value added the cassava producers (₦102,536.16/season) was the highest when compared with value added by cassava processors (₦51,853.82/season) and cassava marketers (₦100,885.56/season). <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Cassava" title="Cassava">Cassava</a>, <a href="https://publications.waset.org/abstracts/search?q=value%20chain" title=" value chain"> value chain</a>, <a href="https://publications.waset.org/abstracts/search?q=Ilesa%20West" title=" Ilesa West"> Ilesa West</a>, <a href="https://publications.waset.org/abstracts/search?q=Nigeria" title=" Nigeria"> Nigeria</a> </p> <a href="https://publications.waset.org/abstracts/48392/economic-analysis-of-cassava-value-chain-by-farmers-in-ilesa-west-local-government-area-of-osun-state" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/48392.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">333</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3763</span> Anti-cancer Activity of Cassava Leaves (Manihot esculenta Crantz.) Against Colon Cancer (WiDr) Cells in vitro</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Fatma%20Zuhrotun%20Nisa">Fatma Zuhrotun Nisa</a>, <a href="https://publications.waset.org/abstracts/search?q=Aprilina%20Ratriany"> Aprilina Ratriany</a>, <a href="https://publications.waset.org/abstracts/search?q=Agus%20Wijanarka"> Agus Wijanarka</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Background: Cassava leaves are widely used by the people of Indonesia as a vegetable and treat various diseases, including anticancer believed as food. However, not much research on the anticancer activity of cassava leaves, especially in colon cancer. Objectives: the aim of this study is to investigate anti-cancer activity of cassava leaves (Manihot esculanta C.) against colon cancer (WiDr) cells in vitro. Methods: effect of crude aqueous extract of leaves of cassava and cassava leaves boiled tested in colon cancer cells widr. Determination of Anticancer uses the MTT method with parameters such as the percentage of deaths. Results: raw cassava leaf water extract gave IC50 of 63.1 mg / ml. While the water extract of boiled cassava leaves gave IC50 of 79.4 mg/ml. However, there is no difference anticancer activity of raw cassava leaves or cancer (p> 0.05). Conclusion: Cassava leaves contain a variety of compounds that have previously been reported to have anticancer activity. Linamarin, β-carotene, vitamin C, and fiber were thought to affect the IC50 cassava leaf extract against colon cancer cells WiDr. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=boiled%20cassava%20leaves" title="boiled cassava leaves">boiled cassava leaves</a>, <a href="https://publications.waset.org/abstracts/search?q=cassava%20leaves%20raw" title=" cassava leaves raw"> cassava leaves raw</a>, <a href="https://publications.waset.org/abstracts/search?q=anticancer%20activity" title=" anticancer activity"> anticancer activity</a>, <a href="https://publications.waset.org/abstracts/search?q=colon%20cancer" title=" colon cancer"> colon cancer</a>, <a href="https://publications.waset.org/abstracts/search?q=IC50" title=" IC50 "> IC50 </a> </p> <a href="https://publications.waset.org/abstracts/19756/anti-cancer-activity-of-cassava-leaves-manihot-esculenta-crantz-against-colon-cancer-widr-cells-in-vitro" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19756.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">551</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3762</span> Investigative Study of Consumer Perceptions to the Quality and Safety Attributes of 'Fresh' versus 'Frozen' Cassava (Manihot esculenta Crantz): A Case for Agro-Processing in Trinidad and Tobago, West Indies</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Nadia%20Miranda%20Lorick">Nadia Miranda Lorick</a>, <a href="https://publications.waset.org/abstracts/search?q=Neela%20Badrie"> Neela Badrie</a>, <a href="https://publications.waset.org/abstracts/search?q=Marsha%20Singh"> Marsha Singh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cassava (Manihot esculenta, Crantz) which is also known as ‘yucca’ or ‘manioc’ has been acknowledged as a millennium crop which has been utilized for food security purposes. The crop provides considerable amount of energy. The aim of the study was to assess consumer groups of both ‘fresh’ and ‘frozen’ in terms of their perceptions toward the quality and safety attributes of frozen cassava. The questionnaire included four sections: consumer demographics, consumer perceptions on quality attributes of ‘frozen’ cassava, consumer knowledge, awareness and attitudes toward food safety of ‘frozen’ cassava and consumer suggestions toward the improvement of frozen cassava. A face-to-face questionnaire was administered to 200 consumers of cassava between April and May 2016. The criteria for inclusion in the survey were that they must be 15 years and over and consumer of cassava. The sections of the questionnaire included demographics of respondents, consumer perception on quality and safety attributes of cassava and suggestions for the improvement of the value-added product. The data was analysed by descriptive and chi-square using SPSS as well as qualitative information was captured. Only 17% of respondents purchased frozen cassava and this was significantly (P<0.05) associated to income. Some (15%) of fresh cassava purchasers had never heard of frozen cassava products and 7.5% o perceived that these products were unhealthy for consumption. More than half (51.3%) of the consumers (all from the ‘fresh’ cassava group) believed that there were ‘no toxins’ within cassava. The ‘frozen’ cassava products were valued for convenience but purchasers were least satisfied with ‘value for money’ (50%), ‘product safety’ (50%) and ‘colour’ (52.9%). Cassava purchasers demonstrated highest dissatisfaction levels with the quality attribute: value for money (6.6%, 11.8%) respectively. The most predominant area outlined by respondents for frozen cassava improvement was promotion /advertising/education (23%). The ‘frozen’ cassava purchasers were ‘least satisfied’ thus most concern that clean knives and clean surface would not be used agro- processing. Fresh cassava purchasers were comparatively more knowledgeable on the potential existence of naturally occurring toxins in cassava, however with 1% respondents being able to specifically identify the toxin as ‘cyanide’. Dangerous preservatives (31%), poor hygiene (30%) and chemicals from the packaging (11%) were identified as some sources of contamination of ‘frozen’ cassava. Purchasers of frozen cassava indicated that the information on packaging label was unclear (P<0.01) when compared to ‘fresh’ cassava consumers. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=consumer%20satisfaction" title="consumer satisfaction">consumer satisfaction</a>, <a href="https://publications.waset.org/abstracts/search?q=convenience" title=" convenience"> convenience</a>, <a href="https://publications.waset.org/abstracts/search?q=cyanide%20toxin" title=" cyanide toxin"> cyanide toxin</a>, <a href="https://publications.waset.org/abstracts/search?q=product%20safety" title=" product safety"> product safety</a>, <a href="https://publications.waset.org/abstracts/search?q=price" title=" price"> price</a>, <a href="https://publications.waset.org/abstracts/search?q=label" title=" label"> label</a> </p> <a href="https://publications.waset.org/abstracts/63633/investigative-study-of-consumer-perceptions-to-the-quality-and-safety-attributes-of-fresh-versus-frozen-cassava-manihot-esculenta-crantz-a-case-for-agro-processing-in-trinidad-and-tobago-west-indies" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/63633.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">402</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3761</span> Reduction of Fermentation Duration of Cassava to Remove Hydrogen Cyanide</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Jean%20Paul%20Hategekimana">Jean Paul Hategekimana</a>, <a href="https://publications.waset.org/abstracts/search?q=Josiane%20Irakoze"> Josiane Irakoze</a>, <a href="https://publications.waset.org/abstracts/search?q=Eugene%20Niyonzima"> Eugene Niyonzima</a>, <a href="https://publications.waset.org/abstracts/search?q=Annick%20Ndekezi"> Annick Ndekezi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cassava (Manihot esculenta Crantz) is a root crop comprising an anti-nutritive factor known as cyanide. The compound can be removed by numerous processing methods such as boiling, fermentation, blanching, and sun drying to avoid the possibility of cyanide poisoning. Inappropriate processing mean can lead to disease and death. Cassava-based dishes are consumed in different ways, where cassava is cultivated according to their culture and preference. However, they have been shown to be unsafe based on high cyanide levels. The current study targeted to resolve the problem of high cyanide in cassava consumed in Rwanda. This study was conducted to determine the effect of slicing, blanching, and soaking time to reduce the fermentation duration of cassava for hydrogen cyanide (HCN) in mg/g removal. Cassava was sliced into three different portions (1cm, 2cm, and 5cm). The first portions were naturally fermented for seven days, where each portion was removed every 24 hours from soaking tanks and then oven dried at a temperature of 60°C and then milled to obtain naturally fermented cassava flours. Other portions of 1cm, 2cm, and 5cm were blanched for 2, 5, 10 min, respectively, and each similarly dried at 60°C and milled to produce blanched cassava flour. Other blanched portions were used to follow the previous fermentation steps. The last portions, which formed the control, were simply chopped. Cyanide content and starch content in mg/100g were investigated. According to the conducted analysis on different cassava treatments for detoxification, found that usual fermentation can be used, but for sliced portions aimed to size reduction for the easy hydrogen cyanide diffuse out and it takes four days to complete fermentation, which has reduced at 94.44% with significantly different (p<0.05)of total hydrogen cyanide contained in cassava to safe level of consumption, and what is recommended as more effective is to apply blanching combined with fermentation due to the fact that, it takes three days to complete hydrogen cyanide removal at 95.56% on significantly different (p<0.05) of reduction to the safe level of consumption. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cassava" title="cassava">cassava</a>, <a href="https://publications.waset.org/abstracts/search?q=cyanide" title=" cyanide"> cyanide</a>, <a href="https://publications.waset.org/abstracts/search?q=blanching" title=" blanching"> blanching</a>, <a href="https://publications.waset.org/abstracts/search?q=drying" title=" drying"> drying</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a> </p> <a href="https://publications.waset.org/abstracts/181601/reduction-of-fermentation-duration-of-cassava-to-remove-hydrogen-cyanide" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/181601.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">68</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3760</span> Using Composite Flour in Bread Making: Cassava and Wheat Flour </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aishatu%20Ibrahim">Aishatu Ibrahim</a>, <a href="https://publications.waset.org/abstracts/search?q=Ijeoma%20Chinyere%20Ukonu"> Ijeoma Chinyere Ukonu</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The study set out to produce bread using composite cassava flour. The main objective of the work is to determine the possibility of using composite cassava flour in bread production and to find out whether it is acceptable in the hospitality industry and by the general public. The research questions were formed and analyzed. A sample size of 10 professional catering judges was used in the department of hospitality management/food science and technology. Relevant literature was received. Data collected was analyzed using mean deviation. Product A which is 20% cassava flour and 80% wheat flour product, and D which is 100% wheat flour product were competing with high acceptability. It was observed that the composite cassava dough needed to be allowed to proof for a longer period. Lastly, the researcher recommends that the caterers should be encouraged to use composite cassava flour in the production of bread in order to reduce cost. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bread" title="bread">bread</a>, <a href="https://publications.waset.org/abstracts/search?q=cassava" title=" cassava"> cassava</a>, <a href="https://publications.waset.org/abstracts/search?q=flour" title=" flour"> flour</a>, <a href="https://publications.waset.org/abstracts/search?q=wheat" title=" wheat"> wheat</a> </p> <a href="https://publications.waset.org/abstracts/54316/using-composite-flour-in-bread-making-cassava-and-wheat-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54316.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">338</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3759</span> High Efficient Biohydrogen Production from Cassava Starch Processing Wastewater by Two Stage Thermophilic Fermentation and Electrohydrogenesis</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Peerawat%20Khongkliang">Peerawat Khongkliang</a>, <a href="https://publications.waset.org/abstracts/search?q=Prawit%20Kongjan"> Prawit Kongjan</a>, <a href="https://publications.waset.org/abstracts/search?q=Tsuyoshi%20Imai"> Tsuyoshi Imai</a>, <a href="https://publications.waset.org/abstracts/search?q=Poonsuk%20Prasertsan"> Poonsuk Prasertsan</a>, <a href="https://publications.waset.org/abstracts/search?q=Sompong%20O-Thong"> Sompong O-Thong</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A two-stage thermophilic fermentation and electrohydrogenesis process was used to convert cassava starch processing wastewater into hydrogen gas. Maximum hydrogen yield from fermentation stage by Thermoanaerobacterium thermosaccharolyticum PSU-2 was 248 mL H2/g-COD at optimal pH of 6.5. Optimum hydrogen production rate of 820 mL/L/d and yield of 200 mL/g COD was obtained at HRT of 2 days in fermentation stage. Cassava starch processing wastewater fermentation effluent consisted of acetic acid, butyric acid and propionic acid. The effluent from fermentation stage was used as feedstock to generate hydrogen production by microbial electrolysis cell (MECs) at an applied voltage of 0.6 V in second stage with additional 657 mL H2/g-COD was produced. Energy efficiencies based on electricity needed for the MEC were 330 % with COD removals of 95 %. The overall hydrogen yield was 800-900 mL H2/g-COD. Microbial community analysis of electrohydrogenesis by DGGE shows that exoelectrogens belong to Acidiphilium sp., Geobacter sulfurreducens and Thermincola sp. were dominated at anode. These results show two-stage thermophilic fermentation, and electrohydrogenesis process improved hydrogen production performance with high hydrogen yields, high gas production rates and high COD removal efficiency. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cassava%20starch%20processing%20wastewater" title="cassava starch processing wastewater">cassava starch processing wastewater</a>, <a href="https://publications.waset.org/abstracts/search?q=biohydrogen" title=" biohydrogen"> biohydrogen</a>, <a href="https://publications.waset.org/abstracts/search?q=thermophilic%20fermentation" title=" thermophilic fermentation"> thermophilic fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=microbial%20electrolysis%20cell" title=" microbial electrolysis cell"> microbial electrolysis cell</a> </p> <a href="https://publications.waset.org/abstracts/43009/high-efficient-biohydrogen-production-from-cassava-starch-processing-wastewater-by-two-stage-thermophilic-fermentation-and-electrohydrogenesis" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/43009.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">343</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3758</span> Use of Cassava Flour in Cakes Processing</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20S.%20Silva">S. S. Silva</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20M.%20A.%20Souza"> S. M. A. Souza</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20F.%20P.%20Oliveira"> C. F. P. Oliveira</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Brazil's agriculture is a major economic base in the country; in addition, family farming is directly responsible for the production of most agricultural products in Brazil, such as cassava. The number of studies on the use of cassava and its derivatives in the food industry has been increased, which is the basis of this study. Sought to develop a food that take advantage the products from farmers, adding value to these products and to study its effects as a replacement for wheat flour. For such elaborated a gluten-free cake – aiming to meet the needs of the celiac public – containing cassava flour, cane sugar, honey, egg, soya oil, coconut desiccated, baking powder and water. For evaluation of their characteristics technological, physicochemical and texture characterizations were done. Cake showed similar characteristics of cake made with wheat flour and growth and aeration of the dough. In sum up, marketing the product is viable, in that it has a typical overall appearance of cake made of wheat flour, meet the needs of celiac people and value the family farming. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=baking" title="baking">baking</a>, <a href="https://publications.waset.org/abstracts/search?q=cake" title=" cake"> cake</a>, <a href="https://publications.waset.org/abstracts/search?q=cassava%20flour" title=" cassava flour"> cassava flour</a>, <a href="https://publications.waset.org/abstracts/search?q=celiac%20disease" title=" celiac disease"> celiac disease</a> </p> <a href="https://publications.waset.org/abstracts/19521/use-of-cassava-flour-in-cakes-processing" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19521.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">425</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3757</span> Assessment of Cassava Varieties in Ecuador for the Production of Lactic Acid From Starch by-Products</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pedro%20Maldonado-Alvarado">Pedro Maldonado-Alvarado</a> </p> <p class="card-text"><strong>Abstract:</strong></p> An important cassava quality production was detected in Ecuador. However, in this country, few products with low adding-value are produced from the tuber and none from cassava by-products. To our best knowledge, lactic acid was produced from Ecuadorian cassava bagasse starch in a biotechnological way. The objective of this contribution was to study the influence of the fermentation variables (pH and agitation) on the lactic acid production of Ecuadorian cassava varieties from bagasse starch. Enzymatic hydrolysis of cassava bagasse starch for INIAP 650 and INIAP 651 varieties spread in Ecuador was performed using α-amylase and amyloglucosidase. Then, glucose was fermented by Lactobacillus leichmannii strains in different conditions of agitation (0 and 150 rpm) and pH (4.5, 5.0, and 5.5). Significant differences in ash, fibre, protein, lipids, and amylose were found in cassava bagasse starch of INIAP 650 and INIAP 651 with 1.4 and 1.3%, 4.3 and 6%, 1.2 and 2.1%, 1.9 and 1.5%, and 24.3 and 26.5%, respectively. The determination of lactic acid was performed by potentiometric and FTIR analysis. Conversions of cassava bagasse to reduced sugars were 71.7 and 85.1% for INIAP 650 and INIAP 651, respectively. The best lactic acid concentrations were 27.6 and 33.5 g/L, obtained at agitation 150 rpm and pH 5.5 for INIAP 650 and INIAP 651. Qualitative analysis conducted by FTIR spectrophotometry confirmed the presence of lactic acid in the reacted products. This investigation could contribute to the valorisation of residues from promising cassava varieties in Ecuador and hence to increase the development of this country. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bagasse%20starch" title="bagasse starch">bagasse starch</a>, <a href="https://publications.waset.org/abstracts/search?q=cassava" title=" cassava"> cassava</a>, <a href="https://publications.waset.org/abstracts/search?q=Ecuador" title=" Ecuador"> Ecuador</a>, <a href="https://publications.waset.org/abstracts/search?q=fermentation" title=" fermentation"> fermentation</a>, <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid" title=" lactic acid"> lactic acid</a> </p> <a href="https://publications.waset.org/abstracts/136271/assessment-of-cassava-varieties-in-ecuador-for-the-production-of-lactic-acid-from-starch-by-products" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/136271.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">193</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3756</span> The Effect of Cassava Starch on Compressive Strength and Tear Strength of Alginate Impression Material</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mirna%20Febriani">Mirna Febriani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Statement of problem. Alginate impression material is an imported material and a dentist always used this material to make impression of teeth and oral cavity tissues. Purpose. The aim of this study was to compare about compressive strength and tear strength of alginate impression material and alginate impression material combined with cassava. Material and methods.Property measured included compressive strength and tear strength. Results.The compressive strength and tear strength of the impression materials tested of a comparable ANSI/ADA standard no.18.The compressive strength and tear strength alginate impression material combined with cassava have lower than the compressive strength and tear strength alginate impression material. The alginate impression material combined with cassava has more water and silica content more decrease than alginate impression material. Conclusions.We concluded that compressive strength and tear strength of alginate impression material combined with cassava has lower than alginate impression material without cassava starch. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=compressive%20strength" title="compressive strength">compressive strength</a>, <a href="https://publications.waset.org/abstracts/search?q=tear%20strength" title=" tear strength"> tear strength</a>, <a href="https://publications.waset.org/abstracts/search?q=Cassava%20starch" title=" Cassava starch"> Cassava starch</a>, <a href="https://publications.waset.org/abstracts/search?q=alginate" title=" alginate"> alginate</a> </p> <a href="https://publications.waset.org/abstracts/64938/the-effect-of-cassava-starch-on-compressive-strength-and-tear-strength-of-alginate-impression-material" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/64938.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">424</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3755</span> Selection of Pichia kudriavzevii Strain for the Production of Single-Cell Protein from Cassava Processing Waste</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Phakamas%20Rachamontree">Phakamas Rachamontree</a>, <a href="https://publications.waset.org/abstracts/search?q=Theerawut%20Phusantisampan"> Theerawut Phusantisampan</a>, <a href="https://publications.waset.org/abstracts/search?q=Natthakorn%20Woravutthikul"> Natthakorn Woravutthikul</a>, <a href="https://publications.waset.org/abstracts/search?q=Peerapong%20Pornwongthong"> Peerapong Pornwongthong</a>, <a href="https://publications.waset.org/abstracts/search?q=Malinee%20Sriariyanun"> Malinee Sriariyanun</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A total of 115 yeast strains isolated from local cassava processing wastes were measured for crude protein content. Among these strains, the strain MSY-2 possessed the highest protein concentration (>3.5 mg protein/mL). By using molecular identification tools, it was identified to be a strain of Pichia kudriavzevii based on similarity of D1/D2 domain of 26S rDNA region. In this study, to optimize the protein production by MSY-2 strain, Response Surface Methodology (RSM) was applied. The tested parameters were the carbon content, nitrogen content, and incubation time. Here, the value of regression coefficient (R2) = 0.7194 could be explained by the model, which is high to support the significance of the model. Under the optimal condition, the protein content was produced up to 3.77 g per L of the culture and MSY-2 strain contain 66.8 g protein per 100 g of cell dry weight. These results revealed the plausibility of applying the novel strain of yeast in single-cell protein production. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=single%20cell%20protein" title="single cell protein">single cell protein</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology" title=" response surface methodology"> response surface methodology</a>, <a href="https://publications.waset.org/abstracts/search?q=yeast" title=" yeast"> yeast</a>, <a href="https://publications.waset.org/abstracts/search?q=cassava%20processing%20waste" title=" cassava processing waste"> cassava processing waste</a> </p> <a href="https://publications.waset.org/abstracts/27179/selection-of-pichia-kudriavzevii-strain-for-the-production-of-single-cell-protein-from-cassava-processing-waste" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/27179.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">403</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3754</span> Changing from Crude (Rudimentary) to Modern Method of Cassava Processing in the Ngwo Village of Njikwa Sub Division of North West Region of Cameroon</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Loveline%20Ambo%20Angwah">Loveline Ambo Angwah</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The processing of cassava from tubers or roots into food using crude and rudimentary method (hand peeling, grating, frying and to sun drying) is a very cumbersome and difficult process. The crude methods are time consuming and labour intensive. While on the other hand, modern processing method, that is using machines to perform the various processes as washing, peeling, grinding, oven drying, fermentation and frying is easier, less time consuming, and less labour intensive. Rudimentarily, cassava roots are processed into numerous products and utilized in various ways according to local customs and preferences. For the people of Ngwo village, cassava is transformed locally into flour or powder form called ‘cumcum’. It is also sucked into water to give a kind of food call ‘water fufu’ and fried to give ‘garri’. The leaves are consumed as vegetables. Added to these, its relative high yields; ability to stay underground after maturity for long periods give cassava considerable advantage as a commodity that is being used by poor rural folks in the community, to fight poverty. It plays a major role in efforts to alleviate the food crisis because of its efficient production of food energy, year-round availability, tolerance to extreme stress conditions, and suitability to present farming and food systems in Africa. Improvement of cassava processing and utilization techniques would greatly increase labor efficiency, incomes, and living standards of cassava farmers and the rural poor, as well as enhance the-shelf life of products, facilitate their transportation, increase marketing opportunities, and help improve human and livestock nutrition. This paper presents a general overview of crude ways in cassava processing and utilization methods now used by subsistence and small-scale farmers in Ngwo village of the North West region in Cameroon, and examine the opportunities of improving processing technologies. Cassava needs processing because the roots cannot be stored for long because they rot within 3-4 days of harvest. They are bulky with about 70% moisture content, and therefore transportation of the tubers to markets is difficult and expensive. The roots and leaves contain varying amounts of cyanide which is toxic to humans and animals, while the raw cassava roots and uncooked leaves are not palatable. Therefore, cassava must be processed into various forms in order to increase the shelf life of the products, facilitate transportation and marketing, reduce cyanide content and improve palatability. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cassava%20roots" title="cassava roots">cassava roots</a>, <a href="https://publications.waset.org/abstracts/search?q=crude%20ways" title=" crude ways"> crude ways</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20system" title=" food system"> food system</a>, <a href="https://publications.waset.org/abstracts/search?q=poverty" title=" poverty"> poverty</a> </p> <a href="https://publications.waset.org/abstracts/74479/changing-from-crude-rudimentary-to-modern-method-of-cassava-processing-in-the-ngwo-village-of-njikwa-sub-division-of-north-west-region-of-cameroon" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/74479.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">166</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3753</span> Exploiting Domino Games "Cassava H154M" in Order to Improve Students' Understanding about the Value of Trigonometry in Various Quadrants</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Hisyam%20Hidayatullah">Hisyam Hidayatullah</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Utilization game on a lesson needs to be done in order to provide proper motoric learning model to improve students' skills. Approach to the game, as one of the models of a motoric learning, is intended to improve student learning outcomes math trigonometry materials generally that prioritize a Memory or rote. The purpose of this study is producting innovation to improve a cognitive abilities of students in the field, to improve student performance, and ultimately to improve student understanding in determining a value of trigonometry in various quadrants, and it apply a approach to the game Domino "Cassava H154M" who is adopted from cassava game and it has made total revised in cassava content. The game is divided into 3 sessions: sine cassava, cosine cassava and cassava tangent. Researchers using action of research method, which consists of several stages such as: planning, implementation, observation, reporting and evaluation. Researchers found that a game approaches can improve student learning outcomes, enhance students' creativity in terms of their motoric learning, and creating a supportive learning environment. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cassava%20%22H154M%22" title="cassava "H154M"">cassava "H154M"</a>, <a href="https://publications.waset.org/abstracts/search?q=motoric" title=" motoric"> motoric</a>, <a href="https://publications.waset.org/abstracts/search?q=value%20of%20trigonometry" title=" value of trigonometry"> value of trigonometry</a>, <a href="https://publications.waset.org/abstracts/search?q=quadrant" title=" quadrant"> quadrant</a> </p> <a href="https://publications.waset.org/abstracts/10464/exploiting-domino-games-cassava-h154m-in-order-to-improve-students-understanding-about-the-value-of-trigonometry-in-various-quadrants" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/10464.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">325</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3752</span> Sustainable Development: Soil Conservation with Cultivation of Cassava (Manihot esculenta) Based on Local Wisdom</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Adiyasa%20Muda%20Zannatan">Adiyasa Muda Zannatan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cassava (Manihot esculenta) is a plant originating from Brazil. Cassava plants categorized as sixth major food in the world after wheat, rice, corn and potatoes. It has been cultivated on hilly land for 97 years since 1918 at Cireundeu village, West Java Province, Indonesia. Cireundeu traditional village located in the mountain valleys and has a hilly slope up to 38%. Cassava is used as the primary food in that area. Uniquely, Cassava productivity is stable and continues until now. The assessment of soil quality is taking soil samples in the area and analysis the soil in laboratory. The result of analysis that soil in the area is not degraded because it has optimum nutrient, organic matter, and high value of cation exchange capacity in soil even though it has been cultivated in scarp with high slope. Commonly, soil on scarp with high slope has a high rate erosion and poor nutrient. It proved that cassava is able to be an alternative technique of soil conservation in the areas that have a high slope. Beside that, cassava can be utilized as a plant food, feed, fertilizer, and energy. With the utilization of Cassava, the target of Sustainable Development Goals (SDG's) will be achieved with consideration three important components include economy, social, and environment. In economy, Cassava can to be the commercial product like processed food, feed, and alternative energy. In social, it will increase social welfare and will be hereditary. And for environment, Cassava prevents soil from erosion and keeps soil quality. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Cassava" title="Cassava">Cassava</a>, <a href="https://publications.waset.org/abstracts/search?q=local%20wisdom" title=" local wisdom"> local wisdom</a>, <a href="https://publications.waset.org/abstracts/search?q=conservation" title=" conservation"> conservation</a>, <a href="https://publications.waset.org/abstracts/search?q=soil%20quality" title=" soil quality"> soil quality</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainable" title=" sustainable"> sustainable</a> </p> <a href="https://publications.waset.org/abstracts/39407/sustainable-development-soil-conservation-with-cultivation-of-cassava-manihot-esculenta-based-on-local-wisdom" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/39407.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">297</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3751</span> Processing and Characterization of Cereal Bar Containing Cassava Flour </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20L.%20Queiroz">E. L. Queiroz</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20M.%20A.%20Souza"> S. M. A. Souza</a>, <a href="https://publications.waset.org/abstracts/search?q=R.%20T.%20S.%20Santos"> R. T. S. Santos</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The cereal bars have emerged as a healthy alternative in the food sector, by presenting a remarkable functional appeal, being a product of high nutritional value. Cereals have an important function in feeding because they have features that particularize them as their variety, smooth flavour and aroma and easy digestion and absorption in the body. Brazil is the largest producer of cassava in the world, and the flour produced from this raw material is a source of nutrients for much of the low-income population, however it is little explored industrially. The northeast region of Brazil has great potential for honey production, which is a source of vitamins, proteins, minerals and organic acids but it is much used as a medicine. Aiming to combine the production of healthy food with the sustainable utilization and enhancement of family farming products, was created a cereal bar using regional raw materials of desirable nutritional characteristics: honey, umbu pulp and cassava flour. The cereal bar was characterized by physicochemical analyzes quantifying the content of lipids, proteins, moisture and ashes, microbiological and sensory evaluation showed that the cereal bar is a safe, and nutritious food with good sensory properties. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cassava%20flour" title="cassava flour">cassava flour</a>, <a href="https://publications.waset.org/abstracts/search?q=cereal%20bar" title=" cereal bar"> cereal bar</a>, <a href="https://publications.waset.org/abstracts/search?q=honey" title=" honey"> honey</a>, <a href="https://publications.waset.org/abstracts/search?q=insoluble%20fibre" title=" insoluble fibre "> insoluble fibre </a> </p> <a href="https://publications.waset.org/abstracts/19518/processing-and-characterization-of-cereal-bar-containing-cassava-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/19518.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">469</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3750</span> Geospatial Land Suitability Modeling for Biofuel Crop Using AHP</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Naruemon%20Phongaksorn">Naruemon Phongaksorn</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The biofuel consumption has increased significantly over the decade resulting in the increasing request on agricultural land for biofuel feedstocks. However, the biofuel feedstocks are already stressed of having low productivity owing to inappropriate agricultural practices without considering suitability of crop land. This research evaluates the land suitability using GIS-integrated Analytic Hierarchy Processing (AHP) of biofuel crops: cassava, at Chachoengsao province, in Thailand. AHP method that has been widely accepted for land use planning. The objective of this study is compared between AHP method and the most limiting group of land characteristics method (classical approach). The reliable results of the land evaluation were tested against the crop performance assessed by the field investigation in 2015. In addition to the socio-economic land suitability, the expected availability of raw materials for biofuel production to meet the local biofuel demand, are also estimated. The results showed that the AHP could classify and map the physical land suitability with 10% higher overall accuracy than the classical approach. The Chachoengsao province showed high and moderate socio-economic land suitability for cassava. Conditions in the Chachoengsao province were also favorable for cassava plantation, as the expected raw material needed to support ethanol production matched that of ethanol plant capacity of this province. The GIS integrated AHP for biofuel crops land suitability evaluation appears to be a practical way of sustainably meeting biofuel production demand. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Analytic%20Hierarchy%20Processing%20%28AHP%29" title="Analytic Hierarchy Processing (AHP)">Analytic Hierarchy Processing (AHP)</a>, <a href="https://publications.waset.org/abstracts/search?q=Cassava" title=" Cassava"> Cassava</a>, <a href="https://publications.waset.org/abstracts/search?q=Geographic%20Information%20Systems" title=" Geographic Information Systems"> Geographic Information Systems</a>, <a href="https://publications.waset.org/abstracts/search?q=Land%20suitability" title=" Land suitability "> Land suitability </a> </p> <a href="https://publications.waset.org/abstracts/104797/geospatial-land-suitability-modeling-for-biofuel-crop-using-ahp" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/104797.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">201</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3749</span> Physical, Microstructural and Functional Quality Improvements of Cassava-Sorghum Composite Snacks</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Adil%20Basuki%20Ahza">Adil Basuki Ahza</a>, <a href="https://publications.waset.org/abstracts/search?q=Michael%20Liong"> Michael Liong</a>, <a href="https://publications.waset.org/abstracts/search?q=Subarna%20Suryatman"> Subarna Suryatman</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Healthy chips now dominating the snack market shelves. More than 80% processed snack foods in the market are chips. This research takes the advantages of twin extrusion technology to produce two types of product, i.e. directly expanded and intermediate ready-to-fry or microwavable chips. To improve the functional quality, the cereal-tuber based mix was enriched with antioxidant rich mix of temurui, celery, carrot and isolated soy protein (ISP) powder. Objectives of this research were to find best composite cassava-sorghum ratio, i.e. 60:40, 70:30 and 80:20, to optimize processing conditions of extrusion and study the microstructural, physical and sensorial characteristics of the final products. Optimization was firstly done by applying metering section of extruder barrel temperatures of 120, 130 and 140 °C with screw speeds of 150, 160 and 170 rpm to produce direct expanded product. The intermediate product was extruded in 100 °C and 100 rpm screw speed with feed moisture content of 35, 40 and 45%. The directly expanded products were analyzed for color, hardness, density, microstructure, and organoleptic properties. The results showed that interaction of ratio of cassava-sorghum and cooking methods affected the product's color, hardness, and bulk density (p<0.05). Extrusion processing conditions also significantly affected product's microstructure (p<0.05). The direct expanded snacks of 80:20 cassava-sorghum ratio and fried expanded one 70:30 and 80:20 ratio shown the best organoleptic score (slightly liked) while baking the intermediate product with microwave were resulted sensorial not acceptable quality chips. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cassava-sorghum%20composite" title="cassava-sorghum composite">cassava-sorghum composite</a>, <a href="https://publications.waset.org/abstracts/search?q=extrusion" title=" extrusion"> extrusion</a>, <a href="https://publications.waset.org/abstracts/search?q=microstructure" title=" microstructure"> microstructure</a>, <a href="https://publications.waset.org/abstracts/search?q=physical%20characteristics" title=" physical characteristics"> physical characteristics</a> </p> <a href="https://publications.waset.org/abstracts/61248/physical-microstructural-and-functional-quality-improvements-of-cassava-sorghum-composite-snacks" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/61248.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">282</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3748</span> A Comparative Study on Biochar from Slow Pyrolysis of Corn Cob and Cassava Wastes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Adilah%20Shariff">Adilah Shariff</a>, <a href="https://publications.waset.org/abstracts/search?q=Nurhidayah%20Mohamed%20Noor"> Nurhidayah Mohamed Noor</a>, <a href="https://publications.waset.org/abstracts/search?q=Alexander%20Lau"> Alexander Lau</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Azwan%20Mohd%20Ali"> Muhammad Azwan Mohd Ali</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Biomass such as corn and cassava wastes if left to decay will release significant quantities of greenhouse gases (GHG) including carbon dioxide and methane. The biomass wastes can be converted into biochar via thermochemical process such as slow pyrolysis. This approach can reduce the biomass wastes as well as preserve its carbon content. Biochar has the potential to be used as a carbon sequester and soil amendment. The aim of this study is to investigate the characteristics of the corn cob, cassava stem, and cassava rhizome in order to identify their potential as pyrolysis feedstocks for biochar production. This was achieved by using the proximate and elemental analyses as well as calorific value and lignocellulosic determination. The second objective is to investigate the effect of pyrolysis temperature on the biochar produced. A fixed bed slow pyrolysis reactor was used to pyrolyze the corn cob, cassava stem, and cassava rhizome. The pyrolysis temperatures were varied between 400 °C and 600 °C, while the heating rate and the holding time were fixed at 5 °C/min and 1 hour, respectively. Corn cob, cassava stem, and cassava rhizome were found to be suitable feedstocks for pyrolysis process because they contained a high percentage of volatile matter more than 80 mf wt.%. All the three feedstocks contained low nitrogen and sulphur content less than 1 mf wt.%. Therefore, during the pyrolysis process, the feedstocks give off very low rate of GHG such as nitrogen oxides and sulphur oxides. Independent of the types of biomass, the percentage of biochar yield is inversely proportional to the pyrolysis temperature. The highest biochar yield for each studied temperature is from slow pyrolysis of cassava rhizome as the feedstock contained the highest percentage of ash compared to the other two feedstocks. The percentage of fixed carbon in all the biochars increased as the pyrolysis temperature increased. The increment of pyrolysis temperature from 400 °C to 600 °C increased the fixed carbon of corn cob biochar, cassava stem biochar and cassava rhizome biochar by 26.35%, 10.98%, and 6.20% respectively. Irrespective of the pyrolysis temperature, all the biochars produced were found to contain more than 60 mf wt.% fixed carbon content, much higher than its feedstocks. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biochar" title="biochar">biochar</a>, <a href="https://publications.waset.org/abstracts/search?q=biomass" title=" biomass"> biomass</a>, <a href="https://publications.waset.org/abstracts/search?q=cassava%20wastes" title=" cassava wastes"> cassava wastes</a>, <a href="https://publications.waset.org/abstracts/search?q=corn%20cob" title=" corn cob"> corn cob</a>, <a href="https://publications.waset.org/abstracts/search?q=pyrolysis" title=" pyrolysis"> pyrolysis</a> </p> <a href="https://publications.waset.org/abstracts/53405/a-comparative-study-on-biochar-from-slow-pyrolysis-of-corn-cob-and-cassava-wastes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/53405.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">299</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3747</span> Deproteination and Demineralization of Shrimp Waste Using Lactic Acid Bacteria for the Production of Crude Chitin and Chitosan</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Farramae%20Francisco">Farramae Francisco</a>, <a href="https://publications.waset.org/abstracts/search?q=Rhoda%20Mae%20Simora"> Rhoda Mae Simora</a>, <a href="https://publications.waset.org/abstracts/search?q=Sharon%20Nunal"> Sharon Nunal</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Deproteination and demineralization efficiencies of shrimp waste using two Lactobacillus species treated with different carbohydrate sources for chitin production, its chemical conversion to chitosan and the quality of chitin and chitosan produced were determined. Using 5% glucose and 5% cassava starch as carbohydrate sources, pH slightly increased from the initial pH of 6.0 to 6.8 and 7.2, respectively after 24 h and maintained their pH at 6.7 to 7.3 throughout the treatment period. Demineralization (%) in 5 % glucose and 5 % cassava was highest during the first day of treatment which was 82% and 83%, respectively. Deproteination (%) was highest in 5% cassava starch on the 3rd day of treatment at 84.4%. The obtained chitin from 5% cassava and 5% glucose had a residual ash and protein below 1% and solubility of 59% and 44.3%, respectively. Chitosan produced from 5% cassava and 5% glucose had protein content below 0.05%; residual ash was 1.1% and 0.8%, respectively. Chitosan solubility and degree of deacetylation were 56% and 33% in 5% glucose and 48% and 29% in 5% cassava, respectively. The advantage this alternative technology offers over that of chemical extraction is large reduction in chemicals needed thus less effluent production and generation of a protein-rich liquor, although the demineralization process should be improved to achieve greater degree of deacetylation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=alternative%20carbon%20source" title="alternative carbon source">alternative carbon source</a>, <a href="https://publications.waset.org/abstracts/search?q=bioprocessing" title=" bioprocessing"> bioprocessing</a>, <a href="https://publications.waset.org/abstracts/search?q=lactic%20acid%20bacteria" title=" lactic acid bacteria"> lactic acid bacteria</a>, <a href="https://publications.waset.org/abstracts/search?q=waste%20utilization" title=" waste utilization"> waste utilization</a> </p> <a href="https://publications.waset.org/abstracts/28284/deproteination-and-demineralization-of-shrimp-waste-using-lactic-acid-bacteria-for-the-production-of-crude-chitin-and-chitosan" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/28284.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">485</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3746</span> Proximate Composition, Minerals and Sensory Attributes of Cake, Cookies, Cracker, and Chin-Chin Prepared from Cassava-Gari Residue Flour </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Alice%20Nwanyioma%20Ohuoba">Alice Nwanyioma Ohuoba</a>, <a href="https://publications.waset.org/abstracts/search?q=Rose%20Erdoo%20Kukwa"> Rose Erdoo Kukwa</a>, <a href="https://publications.waset.org/abstracts/search?q=Ukpabi%20Joseph%20Ukpabi"> Ukpabi Joseph Ukpabi</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cassava root (Manihot esculenta) is one of the important carbohydrates containing crops in Nigeria. It is a staple food, mostly in the southern part of the country, and a source of income to farmers and processors. Cassava gari processing methods result to residue fiber (solid waste) from the sieving operation, these residue fibers ( solid wastes) can be dried and milled into flour and used to prepare cakes, cookies, crackers and chin-chin instead of being thrown away mostly on farmland or near the residential area. Flour for baking or frying may contain carbohydrates and protein (wheat flour) or rich in only carbohydrates (cassava flour). Cake, cookies, crackers, and chin-chin were prepared using the residue flour obtained from the residue fiber of cassava variety NR87184 roots, processed into gari. This study is aimed at evaluating the proximate composition, mineral content and sensory attributes of these selected snacks produced. The proximate composition results obtained showed that crackers had the lowest value in moisture (2.3390%) and fat (1.7130%), but highest in carbohydrates (85.2310%). Amongst the food products, cakes recorded the highest value in protein (8.0910%). Crude fibre values ranges from 2.5265% (cookies) to 3.4165% (crackers). The result of the mineral contents showed cookies ranking the highest in Phosphorus (65.8535 ppm) and Iron (0.1150 mg/L), Calcium (1.3800mg/L) and Potassium (7.2850 mg/L) contents, while chin-chin and crackers were lowest in Sodium ( 2.7000 mg/L). The food products were also subjected to sensory attributes evaluation by thirty member panelists using 9-hedonic scale which ranged from 1 ( dislike extremely) to 9 (like extremely). The means score obtained shows all the food products having above 7.00 (above “like moderately”). This study has shown that food products that may be functional or nutraceuticals could be prepared from the residue flour. There is a call for the use of gluten-free flour in baking due to ciliac disease and other allergic causes by gluten. Therefore local carbohydrates food crops like cassava residue flour that are gluten-free, could be the solution. In addition, this could aid cassava gari processing waste management thereby reducing post-harvest losses of cassava root. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=allergy" title="allergy">allergy</a>, <a href="https://publications.waset.org/abstracts/search?q=flour" title=" flour"> flour</a>, <a href="https://publications.waset.org/abstracts/search?q=food-products" title=" food-products"> food-products</a>, <a href="https://publications.waset.org/abstracts/search?q=gluten-free" title=" gluten-free"> gluten-free</a> </p> <a href="https://publications.waset.org/abstracts/116544/proximate-composition-minerals-and-sensory-attributes-of-cake-cookies-cracker-and-chin-chin-prepared-from-cassava-gari-residue-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/116544.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">155</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3745</span> Effect of Credit Use on Technical Efficiency of Cassava Farmers in Ondo State, Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Adewale%20Oladapo">Adewale Oladapo</a>, <a href="https://publications.waset.org/abstracts/search?q=Carolyn%20A.%20Afolami"> Carolyn A. Afolami</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Agricultural production should be the major financial contributor to the Nigerian economy; however, the petroleum sector had taken the importance attached to this sector. The situation tends to be more worsening unless necessary attention is given to adequate credit supply among food crop farmers. This research analyses the effect of credit use on the technical efficiency of cassava farmers in Ondo State, Nigeria. Primary data were collected from two hundred randomly selected cassava farmers through a multistage sampling procedure in the study area. Data were analysed using descriptive statistics and stochastic frontier analysis (SFA). Findings revealed that 95.0% of the farmers were male while 56.0% had no formal education and were married. The SFA showed that cassava farmer’s efficiency increased with farm size, herbicide and planting material at 5%,10% and 1% respectively but decreased with fertilizer application at 1% level while farmers’ age, education, household size, experience and access to credit increased technical inefficiency at 10%. The study concluded that cassava farmers are technically inefficient in the use of farm resources and recommended that adequate and workable agricultural policy measures that will ensure availability and efficient fertilizer distribution should be put in place to increase efficiency. Furthermore, the government should encourage youth participation in cassava production and ensure improvement in farmer’s access to credit to increase farmer’s technical efficiency. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=agriculture" title="agriculture">agriculture</a>, <a href="https://publications.waset.org/abstracts/search?q=access%20to%20credit" title=" access to credit"> access to credit</a>, <a href="https://publications.waset.org/abstracts/search?q=cassava%20farmers" title=" cassava farmers"> cassava farmers</a>, <a href="https://publications.waset.org/abstracts/search?q=technical%20efficiency" title=" technical efficiency"> technical efficiency</a> </p> <a href="https://publications.waset.org/abstracts/135496/effect-of-credit-use-on-technical-efficiency-of-cassava-farmers-in-ondo-state-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/135496.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">183</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3744</span> Evaluation of Storage Stability and Quality Parameters in Biscuit Made from Blends of Wheat, Cassava (Manihot esculenta) and Carrot (Daucus carota) Flour</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Aminat.%20O%20Adelekan">Aminat. O Adelekan</a>, <a href="https://publications.waset.org/abstracts/search?q=Olawale%20T.%20Gbadebo"> Olawale T. Gbadebo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Biscuit is one of the most consumed cereal foods in Nigeria and research has shown that locally available tropical crops like cassava, sweet potato can be made into flour and used in the production of biscuits and other pastries. This study investigates some quality parameters in biscuits made from blends of wheat, cassava and carrot flour. The values of result of samples increased with increasing percentage substitution of cassava and carrot flour in some quality parameter like fiber, ash, gluten content, and carbohydrate. The protein content reduced significantly (P < 0.05) with increasing percentage substitution of cassava and carrot flour which ranged from 14.80% to 11.80% compared with the control sample which had 15.60%. There was a recorded significant increase (P < 0.05) in some mineral composition such as calcium, magnesium, sodium, iron, phosphorus, and vitamin A and C composition as the percentage substitution of cassava and carrot flour increased. During storage stability test, samples stored in the fridge and freezer were found to be the best storage location to preserve the sensory attributes and inhibit microbial growth when compared with storage under the sun and on the shelf. Biscuit made with blends of wheat, cassava and carrot flour can therefore serve as an alternative to biscuits made from 100% wheat flour, as they are richer in vitamin A, vitamin C, carbohydrate, dietary fiber and some essential minerals. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biscuit" title="biscuit">biscuit</a>, <a href="https://publications.waset.org/abstracts/search?q=carrot" title=" carrot"> carrot</a>, <a href="https://publications.waset.org/abstracts/search?q=flour%20blends" title=" flour blends"> flour blends</a>, <a href="https://publications.waset.org/abstracts/search?q=storage" title=" storage"> storage</a> </p> <a href="https://publications.waset.org/abstracts/107445/evaluation-of-storage-stability-and-quality-parameters-in-biscuit-made-from-blends-of-wheat-cassava-manihot-esculenta-and-carrot-daucus-carota-flour" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/107445.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">138</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3743</span> Effects of Aging on Thermal Properties of Some Improved Varieties of Cassava (Manihot Esculenta) Roots</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=K.%20O.%20Oriola">K. O. Oriola</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20O.%20Raji"> A. O. Raji</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20E.%20Akintola"> O. E. Akintola</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20T.%20Ismail"> O. T. Ismail</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Thermal properties of roots of three improved cassava varieties (TME419, TMS 30572, and TMS 0326) were determined on samples harvested at 12, 15 and 18 Months After Planting (MAP) conditioned to moisture contents of 50, 55, 60, 65, 70% (wb). Thermal conductivity at 12, 15 and 18 MAP ranged 0.4770 W/m.K to 0.6052W/m.K; 0.4804 W/m.K to 0.5530 W/m.K and 0.3764 to 0.6102 W/m.K respectively, thermal diffusivity from 1.588 to 2.426 x 10-7m2/s; 1.290 to 2.010 x 10-7m2/s and 0.1692 to 4.464 x 10-7m2/s and specific heat capacity from 2.3626 to 3.8991 kJ/kg.K; 1.8110 to 3.9703 kJ/kgK and 1.7311 to 3.8830 kJ/kg.K respectively within the range of moisture content studied across the varieties. None of the samples over the ages studied showed similar or definite trend in variation with others across the moisture content. However, second order polynomial models fitted all the data. Age on the other hand had a significant effect on the three thermal properties studied for TME 419 but not on thermal conductivity of TMS30572 and specific heat capacity of TMS 0326. Information obtained will provide better insight into thermal processing of cassava roots into stable products. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=thermal%20conductivity" title="thermal conductivity">thermal conductivity</a>, <a href="https://publications.waset.org/abstracts/search?q=thermal%20diffusivity" title=" thermal diffusivity"> thermal diffusivity</a>, <a href="https://publications.waset.org/abstracts/search?q=specific%20heat%20capacity" title=" specific heat capacity"> specific heat capacity</a>, <a href="https://publications.waset.org/abstracts/search?q=moisture%20content" title=" moisture content"> moisture content</a>, <a href="https://publications.waset.org/abstracts/search?q=tuber%20age" title=" tuber age"> tuber age</a> </p> <a href="https://publications.waset.org/abstracts/25107/effects-of-aging-on-thermal-properties-of-some-improved-varieties-of-cassava-manihot-esculenta-roots" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/25107.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">520</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3742</span> Use of Cassava Waste and Its Energy Potential</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=I.%20Inuaeyen">I. Inuaeyen</a>, <a href="https://publications.waset.org/abstracts/search?q=L.%20Phil"> L. Phil</a>, <a href="https://publications.waset.org/abstracts/search?q=O.%20Eni"> O. Eni</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Fossil fuels have been the main source of global energy for many decades, accounting for about 80% of global energy need. This is beginning to change however with increasing concern about greenhouse gas emissions which comes mostly from fossil fuel combustion. Greenhouse gases such as carbon dioxide are responsible for stimulating climate change. As a result, there has been shift towards more clean and renewable energy sources of energy as a strategy for stemming greenhouse gas emission into the atmosphere. The production of bio-products such as bio-fuel, bio-electricity, bio-chemicals, and bio-heat etc. using biomass materials in accordance with the bio-refinery concept holds a great potential for reducing high dependence on fossil fuel and their resources. The bio-refinery concept promotes efficient utilisation of biomass material for the simultaneous production of a variety of products in order to minimize or eliminate waste materials. This will ultimately reduce greenhouse gas emissions into the environment. In Nigeria, cassava solid waste from cassava processing facilities has been identified as a vital feedstock for bio-refinery process. Cassava is generally a staple food in Nigeria and one of the most widely cultivated foodstuff by farmers across Nigeria. As a result, there is an abundant supply of cassava waste in Nigeria. In this study, the aim is to explore opportunities for converting cassava waste to a range of bio-products such as butanol, ethanol, electricity, heat, methanol, furfural etc. using a combination of biochemical, thermochemical and chemical conversion routes. . The best process scenario will be identified through the evaluation of economic analysis, energy efficiency, life cycle analysis and social impact. The study will be carried out by developing a model representing different process options for cassava waste conversion to useful products. The model will be developed using Aspen Plus process simulation software. Process economic analysis will be done using Aspen Icarus software. So far, comprehensive survey of literature has been conducted. This includes studies on conversion of cassava solid waste to a variety of bio-products using different conversion techniques, cassava waste production in Nigeria, modelling and simulation of waste conversion to useful products among others. Also, statistical distribution of cassava solid waste production in Nigeria has been established and key literatures with useful parameters for developing different cassava waste conversion process has been identified. In the future work, detailed modelling of the different process scenarios will be carried out and the models validated using data from literature and demonstration plants. A techno-economic comparison of the various process scenarios will be carried out to identify the best scenario using process economics, life cycle analysis, energy efficiency and social impact as the performance indexes. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bio-refinery" title="bio-refinery">bio-refinery</a>, <a href="https://publications.waset.org/abstracts/search?q=cassava%20waste" title=" cassava waste"> cassava waste</a>, <a href="https://publications.waset.org/abstracts/search?q=energy" title=" energy"> energy</a>, <a href="https://publications.waset.org/abstracts/search?q=process%20modelling" title=" process modelling "> process modelling </a> </p> <a href="https://publications.waset.org/abstracts/38625/use-of-cassava-waste-and-its-energy-potential" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/38625.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">373</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3741</span> Development and Characterization of Biscuits Incorporated with Jackfruit (Artocarpus heterophyllus) Seeds and Cassava (Manihot esculenta)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Elina%20Brahma%20Hazarika">Elina Brahma Hazarika</a>, <a href="https://publications.waset.org/abstracts/search?q=Jeuti%20Basumatary"> Jeuti Basumatary</a>, <a href="https://publications.waset.org/abstracts/search?q=Deepanka%20Saikia"> Deepanka Saikia</a>, <a href="https://publications.waset.org/abstracts/search?q=Jaydeep%20Das"> Jaydeep Das</a>, <a href="https://publications.waset.org/abstracts/search?q=Micky%20Moni%20D%27mary"> Micky Moni D'mary</a>, <a href="https://publications.waset.org/abstracts/search?q=Fungkha%20Basumatary"> Fungkha Basumatary</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This study includes development of two varieties of biscuits incorporated with: the seeds of Jack fruit (Artocarpus heterophyllus), which post-consumption of it’s pulp, is discarded as a waste, and Cassava (Manihot esculenta) tubers.The jack fruit seeds and cassava were first ground into flour and its proximate and physiochemical properties were studied. The biscuits that were developed incorporating them had 50% wheat flour and 50% jackfruit seed flour and 50% cassava flours as the major composition, apart from the other general ingredients use in making biscuits. Various trials of compositions were made for baking to get the overall desirable acceptability in biscuits through sensory evaluation. Finally, the best composition of ingredients was selected to make the biscuits, and hence studies were done accordingly to compare it with the properties of their respective raw flours. The results showed that the proximate composition of the biscuits fared better than that of their respective flours: There was a decrease in the Moisture content of both Jackfruit Seed Biscuits and Cassava Biscuits to 4.5% and 6.7% than that of their respective raw flours (8 and 12%). Post-baking, there is increase in the percentages of ash, protein, and fibre contents in both Jackfruit Seed Biscuits and Cassava Biscuits; the values being 3% and 3.8%, 13.2% and 3.3%, and 3.2 and 4.1% respectively. Also the total carbohydrate content in Jackfruit Seed Biscuits and Cassava Biscuits were 66.7% and 71.7% respectively. Their sensory evaluation and texture study also yielded a clear review that they have an overall good acceptability. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=baking" title="baking">baking</a>, <a href="https://publications.waset.org/abstracts/search?q=proximate" title=" proximate"> proximate</a>, <a href="https://publications.waset.org/abstracts/search?q=sensory" title=" sensory"> sensory</a>, <a href="https://publications.waset.org/abstracts/search?q=texture" title=" texture"> texture</a> </p> <a href="https://publications.waset.org/abstracts/41486/development-and-characterization-of-biscuits-incorporated-with-jackfruit-artocarpus-heterophyllus-seeds-and-cassava-manihot-esculenta" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/41486.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">319</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3740</span> To Include or Not to Include: Resolving Ethical Concerns over the 20% High Quality Cassava Flour Inclusion in Wheat Flour Policy in Nigeria</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Popoola%20I.%20Olayinka">Popoola I. Olayinka</a>, <a href="https://publications.waset.org/abstracts/search?q=Alamu%20E.%20Oladeji"> Alamu E. Oladeji</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20Maziya-Dixon"> B. Maziya-Dixon</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cassava, an indigenous crop grown locally by subsistence farmers in Nigeria has potential to bring economic benefits to the country. Consumption of bread and other confectionaries has been on the rise due to lifestyle changes of Nigerian consumers. However, wheat, being the major ingredient for bread and confectionery production does not thrive well under Nigerian climate hence the huge spending on wheat importation. To reduce spending on wheat importation, the Federal Government of Nigeria intends passing into law mandatory inclusion of 20% high-quality cassava flour (HQCF) in wheat flour. While the proposed policy may reduce post harvest loss of cassava, and also increase food security and domestic agricultural productivity, there are downsides to the policy which include reduction in nutritional quality and low sensory appeal of cassava-wheat bread, reluctance of flour millers to use HQCF, technology and processing challenges among others. The policy thus presents an ethical dilemma which must be resolved for its successful implementation. While inclusion of HQCF to wheat flour in bread and confectionery is a topic that may have been well addressed, resolving the ethical dilemma resulting from the act has not received much attention. This paper attempts to resolve this dilemma using various approaches in food ethics (cost benefits, utilitarianism, deontological and deliberative). The Cost-benefit approach did not provide adequate resolution of the dilemma as all the costs and benefits of the policy could not be stated in the quantitative term. The utilitarianism approach suggests that the policy delivers greatest good to the greatest number while the deontological approach suggests that the act (inclusion of HQCF to wheat flour) is right hence the policy is not utterly wrong. The deliberative approach suggests a win-win situation through deliberation with the parties involved. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=HQCF" title="HQCF">HQCF</a>, <a href="https://publications.waset.org/abstracts/search?q=ethical%20dilemma" title=" ethical dilemma"> ethical dilemma</a>, <a href="https://publications.waset.org/abstracts/search?q=food%20security" title=" food security"> food security</a>, <a href="https://publications.waset.org/abstracts/search?q=composite%20flour" title=" composite flour"> composite flour</a>, <a href="https://publications.waset.org/abstracts/search?q=cassava%20bread" title=" cassava bread "> cassava bread </a> </p> <a href="https://publications.waset.org/abstracts/16063/to-include-or-not-to-include-resolving-ethical-concerns-over-the-20-high-quality-cassava-flour-inclusion-in-wheat-flour-policy-in-nigeria" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/16063.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">406</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3739</span> Effects of Deficit Watering and Potassium Fertigation on Growth and Yield Response of Cassava</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Daniel%20O.%20Wasonga">Daniel O. Wasonga</a>, <a href="https://publications.waset.org/abstracts/search?q=Jouko%20Kleemola"> Jouko Kleemola</a>, <a href="https://publications.waset.org/abstracts/search?q=Laura%20Alakukku"> Laura Alakukku</a>, <a href="https://publications.waset.org/abstracts/search?q=Pirjo%20Makela"> Pirjo Makela</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Cassava (Manihot esculenta Crantz) is a major food crop for millions of people in the tropics. Growth and yield of cassava in the arid-tropics are seriously constrained by intermittent water deficit and low soil K content. Therefore, experiments were conducted to investigate the effects of interaction between water deficit and K fertigation on growth and yield response of biofortified cassava at early growth phase. Yellow cassava cultivar was grown under controlled glasshouse conditions in 5-L pots containing 1.7 kg of pre-fertilized potting mix. Plants were watered daily for 30 days after planting. Treatments were three watering levels (30%, severe water deficit; 60%, mild water deficit; 100%, well-watered), on which K (0.01, 1, 4, 16 and 32 mM) was split. Plants were harvested at 90 days after planting. Leaf area was smallest in plants grown with 30% watering and 0.01 mM K, and largest in plants grown with 100% watering and 32 mM K. Leaf, root, and total dry mass decreased in water-stressed plants. However, dry mass was markedly higher when plants were grown with 16 mM K under all watering levels in comparison to other K concentrations. The highest leaf, root and total dry mass were in plants with 100% watering and 16 mM K. In conclusion, K improved the growth of plants under water deficit and thus, K application on soils with low moisture and low K may improve the productivity of cassava. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=dry%20mass" title="dry mass">dry mass</a>, <a href="https://publications.waset.org/abstracts/search?q=interaction" title=" interaction"> interaction</a>, <a href="https://publications.waset.org/abstracts/search?q=leaf%20area" title=" leaf area"> leaf area</a>, <a href="https://publications.waset.org/abstracts/search?q=Manihot%20esculenta" title=" Manihot esculenta"> Manihot esculenta</a> </p> <a href="https://publications.waset.org/abstracts/109372/effects-of-deficit-watering-and-potassium-fertigation-on-growth-and-yield-response-of-cassava" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/109372.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">117</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">3738</span> Economic Efficiency of Cassava Production in Nimba County, Liberia: An Output-Oriented Approach</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kollie%20B.%20Dogba">Kollie B. Dogba</a>, <a href="https://publications.waset.org/abstracts/search?q=Willis%20Oluoch-Kosura"> Willis Oluoch-Kosura</a>, <a href="https://publications.waset.org/abstracts/search?q=Chepchumba%20Chumo"> Chepchumba Chumo</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In Liberia, many of the agricultural households cultivate cassava for either sustenance purposes, or to generate farm income. Many of the concentrated cassava farmers reside in Nimba, a north-eastern County that borders two other economies: the Republics of Cote D’Ivoire and Guinea. With a high demand for cassava output and products in emerging Asian markets coupled with an objective of the Liberia agriculture policies to increase the competitiveness of valued agriculture crops; there is a need to examine the level of resource-use efficiency for many agriculture crops. However, there is a scarcity of information on the efficiency of many agriculture crops, including cassava. Hence the study applying an output-oriented method seeks to assess the economic efficiency of cassava farmers in Nimba County, Liberia. A multi-stage sampling technique was employed to generate a sample for the study. From 216 cassava farmers, data related to on-farm attributes, socio-economic and institutional factors were collected. The stochastic frontier models, using the Translog functional forms, of production and revenue, were used to determine the level of revenue efficiency and its determinants. The result showed that most of the cassava farmers are male (60%). Many of the farmers are either married, engaged or living together with a spouse (83%), with a mean household size of nine persons. Farmland is prevalently obtained by inheritance (95%), average farm size is 1.34 hectares, and most cassava farmers did not access agriculture credits (76%) and extension services (91%). The mean cassava output per hectare is 1,506.02 kg, which estimates average revenue of L$23,551.16 (Liberian dollars). Empirical results showed that the revenue efficiency of cassava farmers varies from 0.1% to 73.5%; with the mean revenue efficiency of 12.9%. This indicates that on average, there is a vast potential of 87.1% to increase the economic efficiency of cassava farmers in Nimba by improving technical and allocative efficiencies. For the significant determinants of revenue efficiency, age and group membership had negative effects on revenue efficiency of cassava production; while farming experience, access to extension, formal education, and average wage rate have positive effects. The study recommends the setting-up and incentivizing of farmer field schools for cassava farmers to primarily share their farming experiences with others and to learn robust cultivation techniques of sustainable agriculture. Also, farm managers and farmers should consider a fix wage rate in labor contracts for all stages of cassava farming. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=economic%20efficiency" title="economic efficiency">economic efficiency</a>, <a href="https://publications.waset.org/abstracts/search?q=frontier%20production%20and%20revenue%20functions" title=" frontier production and revenue functions"> frontier production and revenue functions</a>, <a href="https://publications.waset.org/abstracts/search?q=Nimba%20County" title=" Nimba County"> Nimba County</a>, <a href="https://publications.waset.org/abstracts/search?q=Liberia" title=" Liberia"> Liberia</a>, <a href="https://publications.waset.org/abstracts/search?q=output-oriented%20approach" title=" output-oriented approach"> output-oriented approach</a>, <a href="https://publications.waset.org/abstracts/search?q=revenue%20efficiency" title=" revenue efficiency"> revenue efficiency</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainable%20agriculture" title=" sustainable agriculture"> sustainable agriculture</a> </p> <a href="https://publications.waset.org/abstracts/121185/economic-efficiency-of-cassava-production-in-nimba-county-liberia-an-output-oriented-approach" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/121185.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">126</span> </span> </div> </div> <ul class="pagination"> <li class="page-item disabled"><span class="page-link">&lsaquo;</span></li> <li class="page-item active"><span class="page-link">1</span></li> <li class="page-item"><a class="page-link" href="https://publications.waset.org/abstracts/search?q=cassava%20processing&page=2">2</a></li> <li class="page-item"><a class="page-link" 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