Neo

Nutritional Cassava

An intensive international effort to improve the nutritional value of cassava -- a staple food for millions of poverty stricken people in sub-Sahara Africa and other areas -- has led to development of a New form of cassava that may be easier to digest than other varieties.

Also known as yucca or manioc, the roots of the plant are similar to potatoes and are often eaten boiled or deep fried. The roots are also used to make flour, tapioca, and a wide range of other food products. While the roots are low in protein and vitamins, they are an abundant source of starch. But the starch contains relatively high levels of amylose, which can be difficult to digest.

In some countries, people eat cassava every day. It is their main source of energy-rich starch, or carbohydrate. Although very popular, cassava is not the most nutritious food.

That can be a big problem in poorer countries, where children must eat cassava or go hungry.

In the new study, Hernan Ceballos and colleagues identified a variety of cassava with less than 3 percent amylose, compared to 18-24 percent of the hard-to-digest material in traditional cassava. "This is the first report of a natural mutation in cassava that drastically reduces amylose content in root starch," the study states. This mutation may also be better suited for the production of bioethanol, it adds.

He discovered a new kind of cassava that is healthier to eat. People can digest more of the starch in this cassava, and that makes it more nutritious as a food. If Dr. Ceballos’ cassava catches on, it could mean better health for millions of people.

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Saka-Saka (Cassva Leaves)

Saka-Saka (Saca-Saca, Sakasaka, and also known as Mpondou, Mpondu, or Pondu) is the Congolese word for cassava leaves, and the name of a dish made from them. Could "saka" be a Congolese pronunciation of "cassava", doubled for an emphasis on quantity to name a dish wherein cassava leaves are the main ingredient?
Central African people seem to be unique in their consumption of cassava leaves, which are cooked as greens. Elsewhere in the world, the cassava (or manioc, yuca, or yucca) plant is cultivated only for its tubers.
Cassava leaves are found only in the tropics. If you can pick your own fresh cassava leaves, select the smaller, newer leaves; the larger, older ones are tough. If cassava leaves are not available, substitute collards, kale, turnip greens, or similar.
What you need
Lots of cassava greens (feuilles de manioc) [or substitute kale, collards, turnip greens, spinach, or similar], stems removed, cleaned, and cut or torn into pieces a few spoonfuls of palm oil, Moambé Sauce, or any oil one onion, chopped one clove garlic, minced sweet green pepper and/or sweet red pepper, chopped (optional) eggplant (peeled, cubed, rinsed, and salted) or okra, chopped (optional) salt, or baking soda, to taste one piece of dried, salted, smoked fish, one can of pilchards or one can of sardines.
What you do
Throughly crush, mash, or grind the greens in a mortar and pestle or with whatever you can improvise. (roll them with a rolling pin, crush them in a heavy bowl with the bottom of a sturdy bottle, etc.)
Bring a large pot of water to a boil; add greens and cook for thirty minutes or more (much more if using cassava leaves).
Add all the remaining ingredients to the greens and bring to a boil, then reduce heat and simmer. Do not stir. Simmer until the water is mostly gone and the greens are cooked to a pulp.
Serve as a side with a chicken, meat, or fish main course, with Baton de Manioc / Chikwangue, or Rice. Many Central African cooks use baking soda, or a piece of rough potash, to give a salty flavor to soups and sauces. This replicates the flavor of traditional salts which are obtained by burning the barks or leaves of certain plants. This was necessary because there is no other source of salt in much of Central Africa.

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Cultivation of 100000 Ha Cassava

Cultivation super project of cassava in the place of alternative of agriculture in region Cirebon which its(the plan will finish farm with a width of 100000 hectares ( ha) in all Pulau Jawa, including Kab Cirebon, yesterday is started.

Maiden cultivation of that is witnessed [by] investor direct and member of Dewan Perwakilan Daerah ( DPD) Wisdom PRE Natadiningrat. Maiden cultivation of cassava crop which later will be exported to this China done in Desa Gintung Lor, Kec Susukan, Kab Cirebon. In project started in this Kab Cirebon, direct investor gives legal capital to farmer, finite of farmer doesn't release fund.

According To Director Gapoktan Gapura Kencana Ahentanto, which is investor in this project, in this super project there is no one rupiahs also fund released by farmer. The reason is, from production cost, expense of crop, and farmer living cost will be given by investor. In this project, farmer only apply and takes care of crop to can grow carefully, because marketing have been guaranteed with the price of contract Rp350 per kilogram for wet cassava, which in this project consorted investor from PT Sufficiency Plants Persada ( PT S.T.P).

Head Of On Duty Plantation Agriculture and Peternakan Kab Cirebon Ali Effendi tells, this project is progressing to powered of farmer, especially those with dry farming or farm which only can be cultivated paddy once in one year. ” Dry land potential and area of stall in Cirebon reachs 8000 ha, and is following first phase of this program only 5000 ha so that there are still expansion opportunity,” says Ali.

Meanwhile, member of DPD PRA Arif Natadiningrat lays open, very proud him(her with independence of farmer which able to rake in investor from China to finance cassava super project which result of his(its will be exported to China.
SOURCE (SINDO)

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Cassava Lees Pellet

Specifications: We are one of biggest Imp.. Co,. Ltd. In China. We have a factory which producing cottonseed hull pellet and cassava lees pellets. We can supply 300-500MT per month. The size is Dia:6 or 8 mm Now we are exporting Korea and Japan as a feedstuffs for milch cow and other ruminant. Our factory is a professional, modern factory. We are welcome you can visit our factory.


If you are interested in this information
Contact :
Mr. Mr. Jia chunyang
Company: Lianyungang Zhongli International Trade Co., Ltd.
Address: 4f. Zhonghua Road(w) Xugou, Lianyungang, Jiangsu, China (Mainland)
Zip/Postal: 222042
Telephone: 86-518-2310107
Fax: 86-518-2306015

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Pure Vitamin C Cassava

by Nutricology
120 grams Powder

Multifunctional Antioxidant Nutrient

The unique cassava source makes Pure Vitamin C Cassava root source well-tolerated by individuals unable to tolerate other sources of vitamin C.* The product has exactly the same formula as PureVitamin C - Powder, and contains the same amount of ascorbic acid. Cassava, or Manihot esculenta, is a bushy herb or shrub from South America with long tuberous edible roots very rich in starch. The roots are used as potatoes. Starch obtained from cassava roots is a starting material for a multiple-step chemical process of manufacturing of ascorbic acid. Vitamin C is the body's most important water-soluble antioxidant nutrient and is involved in a wide variety of biochemical reactions throughout the body.* Included in its functions is the synthesis of collagen, the basis of connective tissues, found in virtually every cell of the body.

Also Available in 100 Capsule size.

Other Ingredients
Stearic Acid
Suggested Use
As a dietary supplement, 1/4 to 1/2 teaspoon or more in 4-8 oz. of desired liquid, with meals, as needed, or as directed by a healthcare practitioner.

-

by Allergy Research Group
120 grams Powder

Derived from Pure, Hypoallergenic Cassava Root

Pure Vitamin C Cassava makes Vitamin C Cassava root source well-tolerated by individuals unable to tolerate other sources of vitamin C.* The product has exactly the same formula as PureVitamin C - Powder, and contains the same amount of ascorbic acid. Cassava, or Manihot esculenta, is a bushy herb or shrub from South America with long tuberous edible roots very rich in starch. The roots are used as potatoes. Starch obtained from cassava roots is a starting material for a multiple-step chemical process of manufacturing of ascorbic acid.

Vitamin C is the body's most important water-soluble antioxidant nutrient and is involved in a wide variety of biochemical reactions throughout the body.* Included in its functions is the synthesis of collagen, the basis of connective tissues, found in virtually every cell of the body.

Suggested Use
As a dietary supplement, 1/4 to 1/2 teaspoon or more in 4-8 oz. of desired liquid, with meals, as needed, or as directed by a healthcare practitioner.

-

by Nutricology
100 Capsules

Multifunctional Antioxidant Nutrien

The unique cassava source makes Pure Vitamin C Cassava root source well-tolerated by individuals unable to tolerate other sources of vitamin C.* The product has exactly the same formula as our Pure Vitamin C, and contains the same amount of ascorbic acid. Cassava, or Manihot esculenta, is a bushy herb or shrub from South America with long tuberous edible roots very rich in starch. The roots are used as potatoes. Starch obtained from cassava roots is a starting material for a multiple-step chemical process of manufacturing of ascorbic acid. Vitamin C is the body's most important water-soluble antioxidant nutrient and is involved in a wide variety of biochemical reactions throughout the body.* Included in its functions is the synthesis of collagen, the basis of connective tissues, found in virtually every cell of the body.

Also Available in 120 grams of Powder.

Other Ingredients
Stearic Acid
Suggested Use
As a dietary supplement, 1 or 2 capsules between meals, or as directed by a health practitioner.

-

by Allergy Research Group
100 Capsules

Derived from Pure, Hypoallergenic Cassava Root

Pure Vitamin C Cassava is ascorbic acid in unbuffered form, and may be preferred by sensitive individuals who tolerate its mild acidity. Cassava, or Manihot esculenta, is a bushy South American shrub with long tuberous roots, which are traditionally eaten like potatoes. Cassava root starch serves as the starting material for a multi-step chemical process of manufacturing ascorbic acid. It is well tolerated by individuals unable to tolerate other sources of vitamin C.*

Vitamin C is the body's most important water-soluble antioxidant nutrient and is involved in a wide variety of biochemical reactions throughout the body.* Included in its functions is the synthesis of collagen, the basis of connective tissues, found in virtually every cell of the body.*


Note: Allergy Research Group is transitioning this product to be completely vegetarian, so while the current fresh supply is sold you may receive either veggie caps or gelatin caps. Inactive ingredients may also vary slightly from what is listed below.

Other Ingredients
Stearic Acid, Magnesium Stearate, Hydroxypropyl Methylcellulose, Gelatin, Cellulose, These nutrients are of the highest quality and purity obtainable, and do not contain preservatives, diluents, or artificial additives.
Suggested Use
As a dietary supplement, 1 or 2 capsules between meals, or as directed by a healthcare practitioner.

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Purple Yam

In a botanical sense, yams are only those which belong to the Dioscorea Species, but in general, and especially when shopping in native markets, all kinds of starchy tubers, root crops and even sweet potatoes are referred to as yams.

These carbohydrate foods are important staples in some countries. Yams come in a variety of colours, shapes and sizes. Most varieties are tropical, and they grow as a vine, the stems having a climbing habit. Purple yam is known as "ube" or "ubi" in the Philippines and has a distinctively rich purple color. The Philippine Yam is an important and preferred ingredient of cakes, pastries, candies, purees and ice cream.

Yams are cooked with great ingenuity to make both savoury and sweet dishes. Yams may be used in curries the same way as potatoes.

Its not only Filipinos who crave for the purple yam. Processors in the Philippines demand as much as 49,000 metric tons a year and 13,000 tons of this goes abroad.

The foreign names below are first for greater yam (D. alata) and second for lesser yam (D. esculenta).

Other Languages:

China: taai-shue, siu-chue-shue
India: kham, sinna-valli-kelangut
Indonesia: ubi-kemali, ubi-arumanis
Japan: oo-yama-imo, ama-yama-imo
Malaysia: ubi-kemali, ubi-torak
New Zealand: uwhi, uwhikaho
Philippines: ubi, tugi, buga
Sri Lanka: raja-ala, java-ala
Thailand: man-sao, man-chua

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Nutrition of information for Yams

Sweet Potatoes or "Yams" are rich in essential vitamins and minerals, and Certified Heart Healthy by the American Heart Association.

Nutrition information per serving of one medium sweet potato
Calories 130
Calories from fat 0.39 g
Protein 2.15 g
Carbohydrate 31.56 g
Dietary Fiber 3.9 g
Sodium 16.9 mg
Potassium 265.2 mg
Calcium 28.6 mg
Folate 18.2 mcg
Vitamin C 29.51 mg
Vitamin A 26081.9 IU
Source: National Agricultural Library (NAL), part of the Agricultural Research Service of the US Department of Agriculture.

The sweet potato is a complex carbohydrate that provides twice the recommended daily allowance of vitamin A and more than one-third of the requirements for vitamin C. They are a substantial source of dietary fiber, especially when eaten with the skin. There is more fiber in one sweet potato than in a bowl of oatmeal. The sweet potato is also an important source of vitamin B6, iron, potassium and fiber. Sweet potatoes contain virtually no fat and are low in sodium.

for a publication from the LSU AgCenter on Louisiana Yams

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Yams in Spun Syrup

Ingredients:
1 lb (500 g) Chinese yams (or sweet potatoes)
3 cups (750 ml) vegetable oil for deep-frying; uses about 2 1/2 oz (75 ml)
5/8 cup (150 g) sugar



Directions:

  1. Wash, peel and roll-cut the yams into pieces. Soak in boiling hot water and remove immediately.
  2. Heat the oil in a wok over medium heat to about 250oF(120oC), or until small bubbles appear around a piece of green leaf tossed into the oil. Add the yams and deep-fry until cooked or brown.
  3. Pour all but 2 tbsp of the oil out of the wok. Turn the heat to low and add the sugar, stirring constantly until it dissolves. Cook until the syrup caramelises and turns light brown. Immediately add the yams and remove wok from the heat. Quickly toss the yam pieces so they are well-coated with the syrup, which will spin a thread. Place on a plate and serve immediately. Dip each piece in cold water to cool it enough to eat.

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Hilangkan Racun Pada Daun Ketela Pohon

Kandungan protein daun singkong ternyata sangat tinggi. Secara umum, dalam berat yang sama dengan berat telur, berat protein (nabati) yang dikandung daun singkong lebih kurang sama dengan yang dikandung telur. Hasilpenelitian terhadap 150 jenis ketela pohon yang diteliti, jenis-jenis ketela yang kandungan protein dalam daunnya tergolong paling rendah, pun masih mengandung lebih dari 60% macam asam amino esensial. Namun, daun ketela pohon ternyata juga mengandung racun, yang dalam jumlah besar cukup berbahaya. Racun ketela yang selama ini telah kita kenal baik adalah sianida, yang bila mengkonsumsi pada jumlah besar akan mengakibatkan kepala pening-pening, mual, perut terasa perih, badan gemetar, bahkan pingsan. Namun keberadaan zat kimia ini pada jumlah yang membahayakan hanya terdapat pada ketela-ketela yang memang termasuk ketela berracun saja.

Jenis racun yang selalu ada dalam daun semua jenis ketelah adalah linamarin. Racun ini paling banyak terdapat di kulit ketela, kemudian di kulit batang, dan terakhir di daun. Untungnya, kulit ketela dan batang belum `lumrah' dikonsumsi masyarakat kita. Dalam tubuh, racun ini mengikat lemak, baik yang ada dalam darah meupun dalam daging.
Cara paling aman memasak daun ketela pohon adalah dengan meremas-remas atau memotong-motong daun ketela sebelum dimasak, biarkan selama 5 - 10 menit agar agak layu, lalu direbus dan tambahkan minyak kelapa, bawang putih, ikan, daging, atau telur seberat satu per dua puluh sampai satu per tiga puluh berat daun ketela yang dimasak. Dengan cara tersebut bukan hannya menghilangkan racun, tetapi akan menambah nutrisi juga.

Semoga bermanfaat.

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CASSAVA FLOUR PRODUCTION TECHNOLOGY

INTRODUCTION

Cassava (Manihot esculenta, crantz) is a tropical root crop and major staple food, supplying about 70% of the daily calories intake of over 50 million Nigerians. Globally, cassava is consumed by an estimated half a billion people, and also has important application in the animal feed industry. Due to its high moisture content, cassava root is a highly perishable with a post-harvest life less than 72 hours. The estimated post-harvest loss is about 23% for freshly harvest roots. Consequently, cassava roots need to be processed to improve their flavours and reduce post-harvest losses. Cassava products of commercial importance can be classified into primary and secondary products. These primary products include gari, gari flour, fufu flour, cassava chips and cassava pellets, while the secondary products are ethanol, monosodium glutamate, glucose syrup, soy-gari, cassava noodles etc.

The Institute has extensively worked on cassava processing, even beyond the primary processing level, including developing technologies for the utilization of some primary products, particularly cassava starch and cassava flour to produce such products as noodles, snacks etc.

Cassava Flour

The unit operations involved in cassava flour process technology are:

  1. SORTING: The freshly harvested tubers are sorted mainly by visual assessment. Defective tubers and extraneous matters are separated and discarded.
  2. WEIGHING: The sorted tubers are weighed with industrial weighing scale. The total weight of the input (raw material) can be recorded.
  3. PEELING: The separation of inedible peels from the edible portion of the tubers is accomplished by manual peeling. The peels can be utilized for poultry feed formulation or serve as source of fuel for industrial plants.
  4. WASHING: The peeled roots are thoroughly washed with hygienically clean water to remove both physical and biological contaminants, which can adversely affect the quality of the finished product. In addition, free starch is released by the cutting action of the peeling knife or brushing during harvesting. Washing can be accomplished manually or mechanically (using a drum washer).
  5. GRATING: After weighing (to calculate the peeling loss) the peeled tubers are subjected to the size reduction unit operation called grating. Ideally, a hammer mill is used to produce a smooth mash which would result in a superior quality product with higher yield.
  6. FERMENTATION: The mash is anaerobically fermented in a non-corrosive container for a very short period, (2hrs). From zero hour to the end of the period, the mash is intermittently and vigorously stirred manually or mechanically. This ensures intimate contact of the enzyme (endogenous) with hydrolysis of the cyanogenic complex and maximum liberation of the severed hydrogen cyanide. The process is termed detoxification.
  7. DEWATERING: Immediately after the fermentation period, the mash detoxified is dewatered from about 75% moisture content to less than 50%. Several systems are available such as of these are in use at FIIRO manual screw press, hydraulic press and basket centrifuge. The resultant product is termed “CAKE”
  8. GRANULATING: The semi-solid wet “cake” is mechanically size – reduced using a hammer mill granulator. Granulation produces five granules with greater surface-area than cake.
  9. DEHYDRATION: Dehydration (or drying) of the fine granules is accomplished through the use of a mechanical (rotary hot air) dryer rather than sun drying. The drying much faster owing to increase in the surface area of the granules. Mechanical drying ensures improved and consistent product quality. The flash dryer is equally good equipment for drying cassava flour. The moisture content of the product is about 8-10%.
  10. MILLING: The dried product is milled with a hammer mill to produce a fine powder.
  11. SIEVING: The powder is sieved to separate the fibre from the required fine flour (a creamy-white product).
  12. 12. PACKAGING: The flour produced is packaged directly or blended with another flour before packaging e.g. Wheat flour to form composite flour.

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