Starch was extracted from cassava and tree cassava tubers, grown in Cameroon. For each specie, the
tubers were washed, peeled and grated. The resulting paste was mixed with water and the solution was
filtered on a clean cloth. The collected filtrate was then allowed to stand for 6 hours followed by the removal
of the supernatant. The white precipitate (starch) was then recovered, sun-dried and stored in polyethylene
bags at room temperature. The moisture content, expressed as g of water per 100 g of dry starch (weight
percent), was determined by drying starch to constant weight at 110°C. This moisture content was found to
be (13.8 ± 1.0) wt% and (12.9 ± 0.8) wt% for cassava and tree cassava starches respectively. Elemental
analysis were performed by X-ray wavelength fluorescence (XRF) with a MagiX Philips (2.4 kW) on
samples packed into pellet. On dry basis, carbohydrate represented (99.62 ± 0.05) wt% and (99.36 ± 0.04)
wt% of the chemical composition of cassava starch and tree cassava starch respectively and this was
consistent with the literature [7, 11].
Starch was extracted from cassava and tree cassava tubers, grown in Cameroon. For each specie, the
tubers were washed, peeled and grated. The resulting paste was mixed with water and the solution was
filtered on a clean cloth. The collected filtrate was then allowed to stand for 6 hours followed by the removal
of the supernatant. The white precipitate (starch) was then recovered, sun-dried and stored in polyethylene
bags at room temperature. The moisture content, expressed as g of water per 100 g of dry starch (weight
percent), was determined by drying starch to constant weight at 110°C. This moisture content was found to
be (13.8 ± 1.0) wt% and (12.9 ± 0.8) wt% for cassava and tree cassava starches respectively. Elemental
analysis were performed by X-ray wavelength fluorescence (XRF) with a MagiX Philips (2.4 kW) on
samples packed into pellet. On dry basis, carbohydrate represented (99.62 ± 0.05) wt% and (99.36 ± 0.04)
wt% of the chemical composition of cassava starch and tree cassava starch respectively and this was
consistent with the literature [7, 11].
การแปล กรุณารอสักครู่..