Cassava Starch Technology: The Thai Experience

Sriroth, Klanarong; Piyachomkwan, Kuakoon; Wanlapatit, Sittichoke; Oates, C.G.

doi:10.1002/1521-379x(200012)52:12<439::aid-star439>3.0.co;2-e

Cited by 106 publications

(65 citation statements)

References 17 publications

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“…Onset of rain after an extended dry period results in starch with different characteristics. Moreover, the application of potassium fertilizer is advantageous to root quality, stimulating dry matter and starch accumulation (Sriroth et al, 2000). The nutrients content of cassava pulp produced in Thailand may be variable due to these factors and conditions in various parts of the country.…”

Section: Introductionmentioning

confidence: 99%

Variation in Nutrient Composition of Cassava Pulp and its Effects on in vitro Digestibility

Chauynaron¹,

Bhuiyan²,

Kanto³

et al. 2015

Asian J. of Poultry Science

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The objective of this study was to evaluate the variation in nutrient composition of cassava pulp from four different sources (starch manufacturers) in Thailand. Moisture content varied with drying process, being lowest in the oven-dried product and highest in the sample that was sun-dried. Gross energy content ranged between 16.2 and 16.84 MJ kgG 1 while fat, crude protein starch contents were approximately 0.4-0.9, 2.0-4.0 and 37.0-75.0%, respectively. The sun-dried pulp from Chonburi contained the highest concentration of calcium, sodium, magnesium, iron and manganese. Phosphorus and potassium were 0.32-0.63 and 2.28-8.86 mg kgG 1 , respectively. The amino acid contents in cassava pulp were low, in line with the protein content (1.39-2.45%). Lysine, methionine and isoleucine were 0.82-1.24, 0.06-0.18 and 0.54 -1.40 mg gG 1 , respectively. Most of the Non-Starch Polysaccharides (NSP) were in insoluble forms (approximately 40-90 g kgG 1 ) whereas soluble NSP was between 13.93 and 16.21 g kgG 1 . The main sugars in the insoluble NSP were xylose, galactose and mannose.

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Section: Introductionmentioning

confidence: 99%

Variation in Nutrient Composition of Cassava Pulp and its Effects on in vitro Digestibility

Chauynaron¹,

Bhuiyan²,

Kanto³

et al. 2015

Asian J. of Poultry Science

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“…En cuanto a la composicio´n quı´mica del almido´n extraı´do del tube´rculo de malanga, en la Tabla 1 se observa que el contenido de humedad del almido´n extraı´do fue de 62,5 g/kg, valor que se encuentra en el intervalo de humedad generalmente aceptado para productos secos con una vida de anaquel deseable y es menor al valor permitido (5200 g/kg) para otros almidones convencionales (Wolfgang et al, 1999;Sriroth et al, 2000). Las proteı´nas y lı´pidos son componentes que esta´n presentes en cantidades mı´ni-mas en el almido´n aú n despue´s del proceso de extraccio´n debido a que forman complejos con los compuestos moleculares de los gra´nulos de almido´n nativo (BeMiller, 1993).…”

Section: Resultados Y Discusio´nunclassified

Producción enzimática de maltodextrinas a partir de almidón de malanga (Colocasia esculenta) Enzymatic production of maltodextrins from taro (Colocasia esculenta) starch

Antonio-Estrada

Bello‐Pérez

Martínez‐Sánchez

et al. 2009

CyTA - Journal of Food

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“…Starch processing technology for industrial uses Sriroth et al (2000) Cyanide reduction in cassava flour Wetting and drying reduces cyanide content in flour Cumbana et al (2007) Nutritional value of cassava as food and recent advances for advance…”

Section: Economic Importance Of Cassavamentioning

confidence: 99%

Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review

Uchechukwu-Agua

Caleb

Opara

2015

Food Bioprocess Technol

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The increase in global demand for healthy food products and initiatives to ensure food security in developing countries has focused on the cultivation of drought-resistant and biofortified cassava varieties. Cassava is a staple root crop grown in subtropical and tropical climates. Cassava flour is gluten free, which can be used as composite flour in essential foods such as bread. Thus, the role of postharvest handling of freshly harvested cassava root is essential, owing to the rapid physiological deterioration of the root soon after harvest. This situation confers a limited shelf life and, thus, creates poor utilization of the cassava root. However, processing cassava root into other food forms such as fufu, garri, starch and highquality flour enhances stability and long-term storage. This article critically reviewed the postharvest handling, processing and storage of fresh cassava root. Highlighting on the role of storage and minimal processing on sustainable cassava production, various spoilage mechanisms of cassava root were identified. In developing countries, cassava root is a valuable food and energy source, and understanding the role of optimum postharvest handling, processing and storage techniques would alleviate some concerns of food insecurity.

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Cassava Starch Technology: The Thai Experience

Cited by 106 publications

References 17 publications

Variation in Nutrient Composition of Cassava Pulp and its Effects on in vitro Digestibility

Variation in Nutrient Composition of Cassava Pulp and its Effects on in vitro Digestibility

Producción enzimática de maltodextrinas a partir de almidón de malanga (Colocasia esculenta) Enzymatic production of maltodextrins from taro (Colocasia esculenta) starch

Postharvest Handling and Storage of Fresh Cassava Root and Products: a Review

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