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2 edition of Microbial characterization of cassava (Manihot esculenta Crantz) fermentation found in the catalog.

Microbial characterization of cassava (Manihot esculenta Crantz) fermentation

Pierre Rolland Ngaba-Mbiakop

Microbial characterization of cassava (Manihot esculenta Crantz) fermentation

by Pierre Rolland Ngaba-Mbiakop

  • 79 Want to read
  • 15 Currently reading

Published .
Written in English

    Subjects:
  • Fermentation.

  • Edition Notes

    Statementby Pierre Rolland Ngaba-Mbiakop.
    The Physical Object
    Pagination91 leaves, bound :
    Number of Pages91
    ID Numbers
    Open LibraryOL14230899M

    In-vitro degradation of cassava peel was carried out for 20 days with Trichoderma viride. The highest protein level attainable at the end of the 20th day was % and the least was %. Proximate and detergent fibre composition of in-vitro degraded cassava peel samples were determined. Experimental diets were formulated with graded levels of degraded cassava peels for weaned pigs. Cassava roots were fermented under natural condition for a period of 12, 36 and 60 h. Physicochemical properties, microbial analysis, pasting properties, in vitro digestibility, X‐ray diffraction analysis of cassava flour, cooking properties, texture profile analysis .

    Cassava (Manihot esculenta Crantz) is a root tuber crop that is widely cultivated in the tropical regions of the world (Cock, ; Oboh and Akindahunsi, ). Of the global production of cassava ( metric tones per annum), approximately 57 million tones produced in Africa, Nigeria accounted for 14 million tones (FAO, ). In this study, microbial load of thirty (30) samples of exposed and packaged cassava, plantain and yam flour from open markets and supermarkets were determined. Similar flours were prepared in the laboratory as control. Morphological and molecular characterization methods were adopted in this study.

    Book Chapter. Maria Isabel Andrade: Sweetpotato breeder, technology transfer, specialist and advocate. Characterization of cassava production systems in Vietnam. Download. Report. Enumeration of the microbiota and microbial metabolites in processed cassava products from Madagascar and Tanzania. Journal Article. Microbial production of protease by Bacillus Cereus using cassava waste water R. Santhi Tagore College of Arts and Science, Chromepet, Chennai, India _____ ABSTRACT The extracellular microbial proteases have several applications in various industries which account for approximately 40% of the total enzyme in the work market.


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Microbial characterization of cassava (Manihot esculenta Crantz) fermentation by Pierre Rolland Ngaba-Mbiakop Download PDF EPUB FB2

Indeed, cassava substances are differently degraded to produce other compounds (alcohols, CO2, esters, aldehydes ) which characterize each type of inoculum. The microbial action would therefore result in addition to organic acids production, to the production of volatile compounds which need the presence of specific microbial by: Microbiological and Biochemical Characterization of Cassava Retting, a Traditional Lactic Acid Fermentation for Foo-Foo (Cassava Flour) Production.

Differential effects on the cyanogenic glycoside content of fermenting cassava root pulp by beta-glucosidase and microbial activities. Toxicol Lett. Mar; 15 (4)–Cited by: In addition to lactic acid, the fermented cassava mash contained acetic acid, 2-methyl-propanol-l, 2-methyl-butanol and n-hexanal as the principal flavor volatiles.

Gari in the traditionally served form (fermented, palm oil added and heated) contained n-hexanal, hexenal, heptanal, hepta-2, 4-dienal, 1-pentanol, methoxy-ethanol, 2, 5 dimethyl Author: Pierre Rolland Ngaba-Mbiakop. Journals & Books; Help Download PDF Download.

Share. Export. Advanced. Carbohydrate Polymers. Volume15 FebruaryPages Characterization of PVA/cassava starch biocomposites fabricated with and without sonication using bacterial cellulose fiber by:   2. Materials, preparation, and characterization Materials. Cassava native starch granules in the form of flour were obtained from a local market in Padang town, Indonesia.

The chemical composition of the starch granules was % amylose and % by: Starch is one of the major polysaccharides employed as biopolymers by the food industry, and its wide range of applications has resulted in intense research of starch structure and technology.

Written by an outstanding multidisciplinary team with complementary expertise in both academia and industry, Starches: Characterization, Properties, and Appl5/5(1). It was found that at the microbial to cassava mass ratio of 1% for fermentation time of h, L.

plantarum, S. cereviseae, and R. oryzae on cassava can increase the levels of protein from %. In this research, crude α-amylases associated with the spoilage of cassava (Manihot esculenta) tubers/ product (‘eba’) were biochemically characterized.

They were isolated from five fungi: Aspergillus sp. CSA25, Aspergillus sp. CSA26, Aspergillus sp. CSA27, Aspergillus sp. CSA35 and Aspergillus sp. CSA The results of the analyses showed that the activities of α-amylase obtained.

Cassava process wastes, including peels, fibrous core and the carbohydrate rich pressing slurry, account for over 50% of the tuber on a wet weight basis (Adeneye and Sunmonu, ). Consequently, a large amount of cassava waste (CW) is generated annually.

Hou et al. The microbial dynamics and diversity during solid substrate fermentation of cassava, a case study of gari production in West Africa, was investigated. The 16S rDNA gene sequence analysis of the PCR-Denaturing Gradient Gel Electrophoresis (PCR–DGGE) analysis of microbial community DNA and Pulsed Field Gel Electrophoresis (PFGE) of selected isolates as well as culturing techniques.

The sample of sweet cassava was processed into cassava starch using the method of Onabolu et al. In the preparation, the fresh rooted sweet cassava tuber was peeled and washed in water and followed by grating smoothly.

The grated cassava was then mixed with a lot of clean water (about 10 times the weight of the tuber). Biochemical and microbial Characterization of cassava inocula from the three main attieke production zones in Côte D’IVOIRE. Food Control. ; Djeni NT, N’Guessan KF, Toka DM, Kouame KA, Dje KM.

Quality of attieke (a fermented cassava product) from. In Nigeria, increasing cases of food borne diseases especially diarrhea reported by many families has been linked to consumption of microbial contaminated flour based meals. Exposed and packaged cassava, yam and plantain flour are locally available in our markets.

In this study, standard microbiological methods were used to isolate and identify bacterial and fungal isolates from the flour. The predominant micro‐organisms isolated from de‐watered cassava pulp fermenting for garri production over a six‐day period were X.

Dousset, K.M. Dje, Biochemical and microbial characterization of cassava inocula from the three main attieke production zones in Côte d'Ivoire, Food Control, /nt, 50, ( microbial contamination of the products.

Keywords: packaged, exposed, flour, molecular characterization, microbiological analysis. Cite This Article: Ngozi Nma Odu, Ndukwe Maduka, and Microbiological Analysis and Molecular “ Characterization of Bacterial and Fungal Isolates Present in Exposed and Packaged Cassava, Plantain and Yam.

In book: Cassava. Cite this publication. André Fanou. dieback. Due to the systemic nature of the disease, a character- stated that the anti-microbial components of the epicuticular wax. In book: Microbial Enzyme Technology in Food Applications The characterization of these volatile compounds at the end of fermentation for “nsamba" and "bikedi" revealed as.

Cassava is one of the pivotal carbohydrate sources for millions of people in Indonesia. Its production up to 20 million ton a year made this country to become the third most prominent producer of cassava.

However, cassava is often considered as food sources for marginal people. The majority of individuals still depend on rice and wheat flour for carbohydrate intake. Microbiological and biochemical characterization of cassava retting, a traditional lactic Acid fermentation for foo-foo (cassava flour) production.

Brauman A, Keleke S, Malonga M, Miambi E, Ampe F. The overall kinetics of retting, a spontaneous fermentation of cassava roots performed in central Africa, was investigated in terms of microbial.

Knowledge of the true microbial diversity in cassava waste (CW) is fundamental to effective utilization of this waste. This paper reports, on the identification of bacteria species associated with.

Microbial Identification. Identify over species of bacteria, yeast, and fungi. Community Analysis. Examine environmental community diversity with EcoPlates.

Microbiome. Utilize unique assay formats to study human and agriculture microbiomes. Phenotype MicroArrays for Microbial Cells.Thirty one microbial strains were isolated from manipueira, a liquid effluent of cassava processing factories.

Among these strains, Bacillus licheniformis (isolate 2_2) and Rhodotorulla glutinis (isolate L1) were able to degrade 71% and 95% of added linamarin, respectively, within 7 days, showing high biodegradation activity and great potential.In recent years, the increasing interest in nanomaterials of natural origin has led to several studies in the area of nano-sized particles from natural polysaccharide polymers, such as cellulose, starch, and chitin.

These nanomaterials are used especially as a reinforcement in a polymeric matrix to improve the mechanical and barrier properties of the materials.