Cassava and the future of starch

Nutritional value of fortified cassava flour prepared from modified cassava flour and fermented protein hydrolysates

“…Figure 1 showed also there was a significant difference (p < 0.05) for fibre content of MCF and fortified flour (1.60 % ± 0.09 % and 1.61 % ± 0.02 %, respectively) compared with native flour (2.19 % ± 0.04 %) and for ash content (1.44 % ± 0.06 % and 1.51 % ± 0.05 %, respectively) compared with native flour (2.30 % ± 0.04 %). According Baie [22], Tonukari [23] and Emmanuel et al [28], cassava flour contains fiber of 1.38 % to 3.20 %, therefore, fiber content of the samples of cassava flour were in the range as it was reported. According to Aryee et al [29], cassava flour containing ash of 1 % to 2.84 %, while according to Emmanuel et al [28], cassava flour containing ash in the range of 1.71 % to 2.34 % and therefore, ash content of cassava flour was in the range as it was reported.…”

“…Fortified cassava flour with fermented protein hydrolysates showed the highest protein content (11.26 % ± 0.07 %) compared with native cassava flour (1.14 % ± 0.02 %) and MCF (2.19 % ± 0.06 %). According to Baie [22], Tonukari [23] and Charles et al [24], the protein content of cassava flour is 1 % to 2 % or no more than 4 % [25] and due to low protein content causing flour cassava is only served as a starchy food. Protein content of modified cassava flour was lower than that of the native flour.…”

Genome-Wide Discovery and Information Resource Development of DNA Polymorphisms in Cassava

“…The Food and Agriculture Organization of the United Nations (FAO) reports that over 200 million tons of cassava is produced per year, and cassava serves as the primary food source for millions of people. The starch extracted from cassava root is used as a raw material for a wide range of food products and industrial goods, including paper, cardboard, textile, plywood, glue, and alcohol [2]. Moreover, because starch production from cassava is inexpensive compared to that from other crops, it is gaining attention as a biomass source for fuel production [3].…”

Physico‐Mechanical Properties of Biodegradable Starch Nanocomposites

“…Being a pure renewable natural polymer, starch has already multiple applications. [2,3] Cassava starch, either natural or modified, has some inherent properties that are highly demanded in the food industry, such as high transparency, which determines its suitability in the preparation of sauces for ready-to-eat foods, and high resistance to acidity, which allows its use in acid-based sauces and jams.…”