The manioc

Antoni Randrianantenaina, A Taratra FENORADOSOA, - Razafimahefa (Autoren)

Buch | Softcover

52 Seiten

2024
Our Knowledge Publishing (Verlag)
978-620-7-20835-7 (ISBN)

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The aim of this study was to determine the physical, physico-chemical and nutritional characteristics and cyanogenic potential of the flours of three of the most widely grown cassava cultivars in the DIANA Region. Materials and methods were used to achieve this objective. The results obtained showed that the flours of these three cassava cultivars have water contents of 10.69% (Menarevaka), 11.38% (Mena) and 11.53% (Fotsy). These flours have pH values of 6.03 (Menarevaka), 5.74 (Mena) and 6.04 (Fotsy). The crude ash content of these flours (based on dry matter) is 1.75% (Menarevaka), 2.29% (Mena) and 2.57% (Fotsy). Their protein and fat contents are very low. The starch content (based on dry matter) is 73.56% (Menarevaka), 81.75% (Mena) and 82.97% (Fotsy). Their amylose content (dry matter basis) is 11.30% (Menarevaka), 11.22% (Mena) and 12.41% (Fotsy). Their cyanogenic potentials (in ppm HCN) are 3.40 (Menarevaka), 4.51 (Mena) and 2.44 (Fotsy). Although very low in protein and fat, these flours are rich in carbohydrates and non-toxic.

Antoni RANDRIANANTENAINA, Biochemist, Nutritionist and Biotechnologist, Doctoral student at the Doctoral School of Life Engineering and Modelling (EDGVM) at the Faculty of Science, Technology and the Environment (FSTE) at the University of Mahajanga and Lecturer at the Faculty of Science at the University of Antsiranana (Madagascar).

Erscheinungsdatum	02.03.2024
Sprache	englisch
Maße	152 x 229 mm
Gewicht	91 g
Themenwelt	Naturwissenschaften ► Biologie ► Biochemie
Schlagworte	Cassava • characteristic • Cultivar • Cyanogenic potential • DIANA Region • flour • Madagascar
ISBN-10	620-7-20835-8 / 6207208358
ISBN-13	978-620-7-20835-7 / 9786207208357
Zustand	Neuware