Effect of cassava flour and coal dust additions on the mechanical properties of a synthetic moulding and sand

Loto, C.A., 1990. Effect of cassava flour and coal dust additions on the mechanical properties of a synthetic moulding sand. Appl. Clay Sci., 5: 249-263. An investigation has been made into the effects of cassava flour and coal dust additions on the mechanical properties of a newly developed synthetic moulding sand made from lgbokoda clay and \ silica sand. The results showed overall improved mechanical properties for both the cassava flour and coal dust additions though with a slight tolerable decrease in toughness. The improved mechanical properties, which resulted from the effective bonding property of cassava flour (starch) and fine · bituminous coal particles, were obtained when a certain optimum level of each of the additives were .! u sed with the optimum percent clay and tempering water

Effect of Cassava Flour Processing Methods and Substitution Level on Proximate Composition, Sensory Characteristics and Overall Acceptability of Bread Made from Wheat- Cassava Flour Blends

The consumption of bread is globally increasing. However, due to increased costs associated with production of bread from 100% wheat flour especially in developing countries, other cereal based flours are now being blended with wheat flour to produce bread. This study was carried out to assess the effect of using two differently processed cassava flour (fermented and unfermented) and substitution level on proximate composition, sensory characteristics and overall acceptability of bread made from wheat-cassava flour blends. Bread was made using wheat flour incorporated in fermented and unfermented cassava flour at the ratios of 100:0, 90:10 and 80:20 for wheat: cassava flour, respectively and baked using a Morphy Richards (serial number 20076019) bread maker. The results showed that both the cassava flour and cassava flour substitution levels significantly affected (p<0.05) proximate composition, sensory characteristics and overall acceptability of the bread. Regardless of flour type, increased cassava flour substitution progressively decreased the crude protein and fat contents while the ash content was increased. The trend in significant differences as a reflection of the effect of cassava flour type and substitution level for the bread sensory characteristics was not consistent. Bread made from the 100% wheat flour was not significantly different from breads made from the following cassava flour type and substitution levels: 10% fermented cassava flour, 10% unfermented flour and 20% unfermented cassava flour in colour, texture, aroma and taste. Significant differences were observed between bread made from the 100% wheat flour and breads from the following cassava type and substitution levels: 20% fermented cassava flour, 10% and 20% unfermented cassava flour in colour, texture, aroma and taste. Overall acceptability and index to volume were both significantly affected by the cassava flour type and substitution levels. In conclusion, cassava flour substitution levels in wheat-cassava flour blends for bread making should not exceed 10% regardless of how the cassava flour has been processed to ensure bread with improved proximate composition and acceptable sensory attributes.Keywords: bread, acceptability, proximate, sensory, cassav

CASSAVA FORTIFICATION AND QUALITY EVALUATION

The broad objective of this work is to improve the nutrient content of cassava flour by inclusion of cowpeas seed flour and cassava leaf powder to assess the effects of the cowpeas flour and cassava leaf powder inclusion on the nutrient quality and acceptability of the flour. Cassava tuber flour was fortified with cowpeas flour and from cassava leaves at 20% and 30% of dry weight. Standard methods were used for the determination of parameter such as protein and carbohydrates. All samples were analysed for potassium, phosphorus, calcium, magnesium, iron, and cyanide. Unfortified cassava had significantly lower (P<0.05) values (protein: 0.942%, P: 0.093%, K: 0.749 Mg: 0.052%, Fe: 5.008ppm) than fortification with both cowpeas flour and cassava leaf flour. Fortification with cowpeas flour did not significantly (P>0.05) change the Ca content however they were significant (P<0.05) increases cassava leaf flour. Cyanide content increased significantly for Treatment LF20 and LF30 but remained unchanged for Treatment CW20 and CW30. Both cowpeas and cassava leaves had significantly (P<0.05) lower carbohydrate content than cassava tuber flour. Both cowpeas and cassava leaves are excellent for fortification but cassava leaves have to be used with additional pre-treatments to reduce the cyanide content in them. Organoleptic qualities analysed indicate high acceptability of fortification of cassava tuber flour with cowpeas flour

Development Processing of Cassava Into Cassava Flour and Modified Cassava Flour in Lampung Province

Fresh cassava rots are perishableif not treated immediately after harvest,because it has high of water content (65%). Processingof cassava into intermediate product such as flourcan be developed in the producing areas, because itis easily practiced by farmers with simple equipment.Flour can be further processed into a variety of foodproducts. Cassava flour processing technology is animprovement of cassava flour processing. Currently,modified cassava flour processing technologyhas beendeveloped by adding a starter during fermentation/immersion. This resulted in better quality of theflour, such as whiter colour, reduced spesific aromaof cassava, and the increase in peak viscosity. It canbe used as a substitute of wheat flour, rice flour orglutinous rice flour about 15–30%, for as cakes,muffins, and noodles. Application cassava flour, bothmodification and without modification is prospectiveto be developed in term of supporting food diversificationprogram in Lampung Province as a centerof cassava production in Indones

Assessment of the suitability of different cassava varieties for gari and fufu flour production in Liberia

Open Access Article; Published online: 15 Feb 2020Different cassava varieties are available in Liberia, but there is little knowledge of their product suitability. Hence, the need to assess the potentials of these varieties to produce gari and fufu flour. The two products from ten improved and two local cassava varieties were characterized based on their yield and chemical, pasting and functional properties using standard methods. The results showed that TMS 96/0097 (gari 27.54%) and Butter cassava (fufu flour 27.35%) have the highest percentage yields. The starch content was higher in gari produced from TMS98/0505 (92.00%) and lower from TMS95/0289 (82.62%); the fufu flour starch content was higher in TMS98/0505 (90.59%) and lower in Bassa girl (84.75%). Gari and fufu flour produced from TMS96/0097 (507.38 RUV) and TMS00/0357 (506.04 RVU) had the highest final viscosity, and the products from TMS95/0289 (338.46 RVU and 336.80 RVU) had the least. The highest swelling power was found in gari (12.74%) and fufu flour (13.55%) produced from TMS92/0057 and the lowest in TMS91/0416 gari (8.23%) and TMS01/1235 fufu flour (8.31%). All the samples may form a paste below the boiling point of water (100°C) at < 7 min. However, cassava varieties and the interactions between varieties and locations had a significant (P < 0.05) effect on the properties of the products: Chemical (except ash content), pasting (except pasting temperature) and functional. Therefore, all the varieties may be suitable for gari and fufu flour production based on the quality preferred by the consumers

PENGARUH PENAMBAHAN TINGKAT TEPUNG GAPLEK PADA PEMBUATAN SILASE LIMBAH SAYURAN TERHADAP KUALITAS FISIK DAN SIFAT KIMIAWI SILASE

The purpose of this research was to determine the effect and the best silage from the addition of different levels of cassava flour in the production of vegetable waste silage for texture, color, aroma, pH, Content of NH3, and value of silage fleigh. This research used a completely randomized design (CRD) with five treatments and three replications. The treatment in this research, namely vegetable waste without supplementation R0, R1 addition of 5% cassava flour, R2 addition of 10%cassava flour, R3 addition of 15% cassava flour, and R4 addition of 20% cassava flour.  The result showed that the additioning of different levels of cassava flour was significant (P 0.05) to color, aroma, pH, and content of NH. Treatment without supplementation (R0) was the best treatment that affects the texture of silage and the addition of 20% cassava flour (R4) of air-dried material was the best treatment that affect the value of fleigh silage. (Keywords: Silage, Cassava flour, Physical and Chemical characteristic)

Pemanfaatan Tepung Kulit Singkong dalam Pembuatan Mi Sagu Instan

The research aim was to find the best formulation for making instant noodle from cassava peel flour and sago starch. This study was conducted using Complete Random Design with three repetitions and six treatments. The treatments for manufacturing instant noodles were SK0 (sago starch 100%), SK1 (sago starch 95% and cassava peel flour 5%), SK2 (sago starch 90% and cassava peel flour 10%), SK3 (sago starch 85% and cassava peel flour 15%), SK4 (sago starch 80% and cassava peel flour 20%), and SK5 (sago starch 75% and cassava peel flour 25%). Parameters observed were the moisture content before and after frying, protein content, acid value, intactness and rehydration time. The results show that addition of cassava feel flour significantly affected the moisture content before and after flying, protein content, acid value and intactness, but did not significantly influence the rehydration time of instant noodle. The best treatment was SK5 (sago starch 75% and 25% cassava peel flour) with moisture content before and after frying 9.12 % and 7.12% respectively, protein content 6.14%, acid number 0.03%, intactness 94.93% and rehydration time 4.23 minutes

Penambahan Tepung Daun Singkong dalam Pembuatan Kerupuk Sagu

This study aim was to get the best formulation in making sago crackers by adding cassava leaves flour. Research was conducted by using a Completely Randomized Design (CRD) experiment with five treatments and three repetitions. The treatments in this research were K0 (Sago starch 100% : cassava leaves flour 0%), K1 (Sago starch 95% : cassava leaves flour 5%), K2 (Sago starch 90% : cassava leaves flour 10%), K3 (Sago starch 85% : cassava leaves flour 15%) and K4 (Sago starch 80% : cassava leaves flour 20%). Data were analyzed statistically by using ANOVA and tested further by using DNMRT at 5% level. Research result showed that the ratio of sago starch and cassava leaves flour significantly affected the water moisture, ash, fiber and carbohydrate contents as well as the swelling power and the sensory descriptive and overall hedonic test. The best treatment in this research was crackers in treatment K1 (sago starch 95% : flour cassava leaves 5%), which had moisture content of 12.37%, ash content 0.26%, 1.01% fiber content, carbohydrate content 54.72% and swelling power 64.57%. Furthermore, sensory assessment showed a little green color, rather distinctive smells of cassava leaves, tasteless cassava leaves and a bit crispy as well as overall preference by panelists expressed a little liked the selected crackers

Determinants of bakers’ acceptability of wheat-cassava flour for bread production in Nigeria

Bread is a major staple food in Nigeria with rising costs occasioned by the increasing cost of importation of wheat. The Federal Government of Nigeria (FGN) initiated partial substitution of wheat flour with cassava flour, to reduce wheat importation and promote economic development. This study examined the determinants of the acceptability of wheat-cassava flour for bread production in Oyo state. Data collected on the acceptability of wheat-cassava flour from bakers in Ibadan, Ogbomosho and Oyo were analysed with descriptive statistics and a logit regression model. Some 80 percent of the bakers used 10 percent cassava flour for bread production. Results of Logit Regression showed that level of experience, provision of training, access to wheat-cassava flour, and revenue as determinant factors of Bakers’ acceptability of wheat-cassava flour for bread production. The study recommends regular training for the Master bakers to increase the use of wheat-cassava flour throughout the country. The wheat-cassava flour should be made available for the bakers by ensuring adequate production through necessary policies