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portada The manioc
Type
Physical Book
Author
Publisher
Language
English
Pages
52
Format
Paperback
Dimensions
22.9x15.2x0.3 cm
Weight
0.09 kg.
ISBN13
9786207208357
Categories

The manioc

Antoni Randrianantenaina (Author) · -. Razafimahefa (Author) · A. Taratra Fenoradosoa (Author) · Our Knowledge Publishing · Paperback

The manioc - Randrianantenaina, Antoni ; Fenoradosoa, A. Taratra ; Razafimahefa, -.

New Book Imported to Taiwan
Delivery: 16 Oct - 26 Oct Shipping: 14 to 15 business days.
NT$ 1,543
NT$ 1,543

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Synopsis "The manioc"

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.

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