Made available in DSpace on 2014-06-11T19:22:16Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-02-24Bitstream added on 2014-06-13T19:48:26Z : No. of bitstreams: 1 figueiredo_pg_me_botfca.pdf: 864751 bytes, checksum: 77b495899b271a3df8c49ee115f500a4 (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Características físicas do solo como porosidade, retenção de água, densidade e resistência a penetração são influenciadas diretamente pelo tipo de preparo do solo. Em resposta a estas modificações ocorrem adaptações morfofisiológicas das raízes. Verifica-se na literatura relatos sobre a influência de diferentes tipos de preparos do solo na produção e na qualidade culinária de raízes de mandioca cultivadas em diferentes tipos de solo, entretanto são desconhecidos os fatores, pertinentes às raízes, que determinam essas diferenças, o que leva a hipótese de que estes fatores possam ser de ordem morfo-anatômica. Diante disso, objetivou-se através deste trabalho de pesquisa estudar a influência de três tipos de preparo do solo (cultivo mínimo, plantio convencional e plantio direto) nas características físicas do solo, produção, morfologia e anatomia de raízes tuberosas de Manihot esculenta Crantz cultivar IAC 576-70. Para isso foi conduzido um experimento a campo em delineamento experimental de blocos ao acaso com parcelas subdivididas e seis repetições. Foram consideradas as causas de variação os tratamentos, preparos do solo, a saber: cultivo mínimo (CM), preparo convencional (PC) e plantio direto (PD) e a idade da planta, em dias após o plantio (DAP). No delineamento experimental os preparos do solo foram considerados parcelas e as idades da planta ou épocas de amostragens as subparcelas, neste experimento foram avaliados a micro, macro e porosidade total, teor de água e resistência a penetração do solo, número, comprimento, diâmetro, massas fresca e seca, porcentagem... / Soil physical characteristics such as porosity, soil water content, bulk density and penetration resistance are directly affected by tillage. In response to these changes occur roots’ morpho-physiological adaptations. In the literature there are reports about the influence of different tillage on the cassava root yields and culinary qualities affected by soil types. However the factors inner roots which determine these differences are unknown, which leads to the hypothesis that these factors may be morphological or anatomical. So the objective of this work was to study the influence of three tillage types (minimum tillage, conventional tillage and no tillage) on soil physical properties, yield, morphology and anatomy of Manihot esculenta Crantz, cultivar IAC 576-70 roots. For those was conducted a field experiment, which experimental design was randomized block in split-plot with six replications. That were considered variation causes, the treatments: minimum tillage (MT), conventional tillage (CT) and no tillage (NT) and plant age, in days after planting (DAP). In the experiment the treatments, tillages, were considered the plots and the subplots were established by plant ages or times of sampling (DAP). In this experiment were evaluated micro, macro and total porosity, soil water content and soil penetration resistance, number, length, diameter, fresh and dry weight, percentage of dry mass, morphological and anatomical characteristics and the proportion of tissues that make up the cassava tuberous roots at different ages of the plant. From the results of these evaluations there was possible to conclude that he order of setting of yield components of sweet cassava cv. IAC 576-70 are independent of tillage, and are defined in the following order: number of root, length, diameter, fresh weight, dry weight... (Complete abstract click electronic access below)

Orientador: Fernando Broetto / Banca: Luiz Antonio Gallo / Banca: Magali Leonel / Resumo: Os sub-produtos da industrialização da mandioca são partes constituintes da própria planta, gerados em função do processo tecnológico adotado no seu beneficiamento. Tanto a qualidade como a quantidade dos sub-produtos pode variar em função de fatores diversos, como cultivar, idade da planta, tempo após a colheita, tipo e regulagem do equipamento industrial, etc. Considerando-se os principais tipos de processamento de raízes de mandioca no Brasil, como a fabricação de farinha de mandioca e a extração de fécula, os sub-produtos gerados podem ser sólidos ou líquidos. Como sólidos, destaca-se a casca marrom, a entre casca, o descarte, a crueira, a fibra, o bagaço e a varredura. A crueira é constituída por pedaços de raízes e entre casca, separados por peneiras antes do forno, no processamento da farinha de mandioca. Neste trabalho, realizaram-se todas as etapas para a caracterização físico-química da crueira. No aspecto energético, avaliaram-se dois processos para obtenção de hidrolisado a partir de amostras de crueira, para obtenção de álcool fino. Primeiramente utilizou-se a via de hidrólise com ataque ácido, que foi descartada, devido dificuldades de processo e maior custo; e paralelamente, o material foi tratado por hidrólise enzimática em escala laboratorial, bem como em batelada. Para ambos os processos de hidrólise enzimática, determinou-se a eficiência e rendimento econômico para produção de álcool fino, onde verificou-se um rendimento de 65,8%. Uma tonelada de crueira é capaz de produzir aproximadamente 370 litros de álcool fino, visando sua reciclagem por parte das farinheiras. Concluiu-se que o resíduo crueira pode ser considerado economicamente viável como substrato para produção de álcool fino, e que a eficiência do processo é melhor quando a hidrólise é realizada por ação enzimática. / Abstract: Sub-products of the cassava industrialization are constituent parts of the proper plant, generated in function of the adopted technological process in its improvement. As much the quality as the amount of sub-products can vary in function of diverse factors, as to cultivate, age of the plant, time after the harvest, type and regulation of the industrial equipment, etc. Considering the main types of processing of cassava roots in Brazil, as the cassava flour production and the extration of starch, the sub generated products can be solid or liquid. As solid, it is pointed out brown rind, between rind, the discarding, the crueira, the fiber, the bagasse and varredura. The crueira is constituted by pieces of roots and between rind, separate for bolters before the oven, in the processing of the cassava flour. In this work, all the stages for the physical-chemistry crueira characterization had been become fullfilled. In the energy aspect, two processes for hidrolisate attainment had been evaluated from samples of crueira, for fine alcohol attainment. First it was used hydrolysis way with acid attack, that was discarded, because of difficulties of process and higher cost; parallel, the material was treated by enzymatic hydrolysis in laboratorial scale, as well as in bath. For both enzymatic hydrolysis processes, it was determined efficiency and economic income for fine alcohol production, where a 65,8% income was verified. A ton of crueira is capable to produce 370 liters of fine alcohol approximately, aiming at its recycling on the part of the cassava flour industry. It was concluded that the crueira residue can be considered economically viable as substratum for fine alcohol production, and the efficiency of the process is better when the hydrolysis is carried through by enzymatic action. / Mestre

Ball State University LibrariesLibrary services and resources for knowledge buildingMasters ThesesThere is no abstract available for this thesis.

The “Unleashing the Power of Cassava in Africa in Response to the Food Price Crisis” (UPoCA) project carried out by the International Institute of Tropical Agriculture from 2008 to 2010 aimed to assist farmers to increase food security and improve livelihoods through promoting cassava cultivation. In this study, 120 beneficiary households of the UPoCA project in Kasungu and Dowa provinces in Malawi were interviewed using a semi-structured questionnaire together with key informant interviews and focus group discussions. The aim was to find out their perceptions of the UPoCA project, food security situation and gendered differences, through which sustainability aspects of the project were discussed. Using the SPSS 19 software, descriptive statistics, chi-square tests and logistic regressions were generated for statistical results. In general, despite issues regarding quality and timeliness of the seed distribution service the majority of the beneficiary households were satisfied with the project stating that it helped improve their food security and livelihoods. However there emerged issues of exclusion of the most vulnerable households and the low participation of female-headed households which were initially targeted by the project. The study also found out the prevalence of seasonal hunger among the studied households and challenges facing the farmers in growing cassava which affect the adoption of the crop and the project’s sustainability. The study suggested that future similar projects should be designed for a longer duration than UPoCA. They should use clear criteria to identify target beneficiaries, exercise thorough monitoring on quality of distributed planting materials and time delivery as well as put more focus on training.

Cassava (Manihot esculenta Crantz ssp. esculenta) is the second most important food crop and a main source of income for the rural communities with potential for industrial use in the coastal region of Kenya. However, its productivity of 5 to 9 t ha-1 is low due to the low yield potential of the local cassava landraces caused by cassava brown streak disease (CBSD) among other biotic and abiotic constraints. Breeding for CBSD resistant varieties with farmer desired characteristics is hampered by limited information on the current status of the disease and farmers’ preferred characteristics of new CBSD resistant genotypes. In addition, there is a lack of an effective inoculation technique for cassava brown streak virus (CBSV) for screening genotypes for CBSD resistance. Information about the general combining ability (GCA) and specific combining ability (SCA) for CBSD above and below ground symptoms, fresh biomass yield (FBY) and fresh storage root yield (FSRY) (kg plant-1), harvest index (HI), dry matter % (DM %) and picrate score (PS) is limited and conflicting especially for the cassava germplasm in Kenya. These studies were carried out to update information on the status of CBSD, farmer’s preferences for cassava genotypes, and identify the most effective CBSV inoculation technique. In addition, the studies aimed to: determine the GCA and SCA for, and gene action controlling, the incidence and severity of above ground CBSD, root necrosis, FBY, FSRY, HI, DM %, and PS; and identify CBSD resistant progeny with farmers’ desired characteristics. A survey carried out in three major cassava-growing divisions in Kilifi, Kwale and Malindi Districts indicated that there was potential to increase production and productivity by increasing the area under cassava production and developing CBSD resistant genotypes that are early maturing, high yielding and sweet. In addition, CBSD was widely distributed, being present in 98.0% of the farms surveyed at a mean incidence of 61.2%. However, 99.0% of farmers interviewed lacked awareness and correct information about the disease. The genetic variability of cassava within the farms was low as the majority of farmers grew one or two landraces. Highly significant differences (P < 0.01) were observed among inoculation techniques for CBSV for which the highest infection rate of up to 92.0% was observed in plants inoculated by wedge grafting infected scion. Highly significant differences (P < 0.01) were observed among genotypes, between sites and their interaction for incidence of CBSD and root necrosis, while the differences among genotypes and the interaction between genotypes and the period of ratings were highly significant (P < 0.01) for the severity of CBSD and root necrosis. Above ground CBSD symptoms were not always associated with below ground CBSD symptoms and below ground CBSD symptoms were more severe at 12 months after planting (MAP) than at 6 MAP. Therefore, selecting cassava genotypes with resistance to below ground CBSD is more important than selection based on resistance to above ground CBSD and should be done after 12 months. Genotypes 5318/3 (exotic) followed by Msa140 and Plot4 (both local) had high resistance and can be used as new sources of resistance to root necrosis. Both GCA and SCA effects were highly significant with GCA sums of squares (SS) predominant over the SCA SS for most traits evaluated except for DM % at the clonal stage. These results indicate that although additive and non-additive genetic effects are involved in the inheritance of these traits, the additive genetic effects are more important except for DM %. Therefore breeding for CBSD-resistant genotypes that have characteristics desired by farmers in the coastal region of Kenya can be achieved through recurrent selection and gene pyramiding followed by participatory selection or use of a selection index that incorporates characteristics considered important by farmers. / Thesis (Ph.D.)-University of KwaZulu-Natal, Pietermaritzburg, 2008.

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniversitet, 2005. / Härtill 4 uppsatser.

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniversitet, 2004. / Härtill 4 uppsatser.

Made available in DSpace on 2014-10-09T12:28:18Z (GMT). No. of bitstreams: 0 / Made available in DSpace on 2014-10-09T13:56:45Z (GMT). No. of bitstreams: 0 / Dissertacao (Mestrado) / IPEN/D / Instituto de Pesquisas Energeticas e Nucleares - IPEN-CNEN/SP

Orientador: Marney Pascolli Cereda / Banca: Claudio Cabello / Banca: Ary Fernandes Junior / Banca: Vanildo Luiz Del Bianchi / Banca: Hugo Moreira Soares / Resumo: Um grande problema enfrentado pelas indústrias produtoras de farinha de mandioca é o destino da manipueira, resíduo líquido gerado na proporção de 300L/ton de raiz processada. Poluente devido à alta carga orgânica e tóxico pela presença do glicosídeo cianogênico Linamarina, potencialmente hidrolisável a cianeto. Sem solução a baixo custo, as empresas descartam o efluente em rios e terrenos próximos. Com a promulgação da Lei Federal nº9433, sancionada em 8 de janeiro de 1997, que instituiu sobre a Política Nacional de Recursos Hídricos, maior atenção deve ser dada aos resíduos industriais. Por essa lei as empresas passam a pagar não apenas pela água consumida, mas pela quantidade e qualidade do efluente descartado em corpos d'água. As farinheiras também utilizam grande quantidade de lenha para secagem da farinha em fornos de baixa eficiência. Para tentar solucionar os dois problemas, poluição ambiental e energético, pesquisas têm sido feitas no CERAT, Centro de raízes e Amidos Tropicais, sobre tratamento anaeróbio de manipueira. Nesse processo, além de redução da carga orgânica, ocorre produção de gás metano, que pode ser queimado, substituindo parte da lenha na secagem da farinha. Pesquisas anteriores comprovaram que o tratamento da manipueira em biodigestores de fase única não é viável, devido à acidificação excessiva do meio. Neste trabalho, foi feita a avaliação do tratamento de manipueira em biodigestores fase acidogênica e metanogênica. O reator acidogênico utilizado foi do tipo fluxo ascendente, TRH (Tempo de Retenção Hidráulica) de um dia e temperatura mantida em 35 1ºC. O metanogênico, um filtro anaeróbio de fluxo ascendente, foi operado com TRH de três dias e temperatura de 32º 1C. O efluente do reator acidogênico foi utilizado como afluente do reator metanogênico. Foram analisados nos afluentes e efluentes de cada reator...(Resumo completo, clicar acesso eletrônico abaixo) / Abstract: One of the biggest problems faced by cassava flour factories is the destination of manipueira, a liquid waste generated in large amounts (300L/ton of processed roots). This waste causes pollution due to its high organic load and is toxic because contains lynamarine, a cyanogenic glycoside potentially convertible to cyanide. Without any low-cost solution, cassava flour factories discard this waste in rivers or in areas close to them. After implementation of Brazilian law nº9433, from January 8th, 1997 that is related to the National Policy for Water Resources more attention should be paid relatively to industrial waste treatment. The industries will have to pay not only for the consumed water, but also for the amount and quality of the waste discharged in the rivers. Cassava factories also need large amounts of firewood for drying flour on low-efficiency ovens. Searching for a solution for these problems, environmental and energy, researches are being developed at CERAT about anaerobic treatment of manipueira. In this process, beyond reducing organic load there is production of methane a fuel gas that can advantageously substitute firewood in flour drying. Previous researches showed that treating manipueira in one-phase biodigestors was not viable due to excessive acidification. In the present work acidogenic and methanogenic biodigestors were evaluated for treating manipueira. The acidogenic reactor was an upflow reactor, one-day HRT (Hydraulic Retention Time) and temperature kept at 35 l 1ºC. The methanogenic reactor, an anaerobic upflow filter, was operated with a three-day HRT, temperature of 32 l 1ºC. The acidogenic reactor effluent was employed as influent of the methanogenic reactor. Total and volatile solids, pH, alkalinity and acidity, COD (Chemical Demand Oxygen) and minerals were analysed for both influent and effluent, as well as the amount and composition of the produced biogas...(Complete abstract, click electronic access below) / Doutor

Submitted by DAIANA DE SOUZA FERNANDES null (daianas_fernandes@yahoo.com.br) on 2016-04-11T12:37:50Z No. of bitstreams: 1 DISSERTAÇÃO Daiana de Souza Fernandes.pdf: 2281356 bytes, checksum: b89b0fbdb2b817f09d8077182c28316c (MD5) / Approved for entry into archive by Juliano Benedito Ferreira (julianoferreira@reitoria.unesp.br) on 2016-04-12T14:29:59Z (GMT) No. of bitstreams: 1 fernandes_ds_me_bot.pdf: 2281356 bytes, checksum: b89b0fbdb2b817f09d8077182c28316c (MD5) / Made available in DSpace on 2016-04-12T14:29:59Z (GMT). No. of bitstreams: 1 fernandes_ds_me_bot.pdf: 2281356 bytes, checksum: b89b0fbdb2b817f09d8077182c28316c (MD5) Previous issue date: 2016-02-23 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / A procura por alimentos com um apelo mais saudável aumentou, com isso, as indústrias estão em constante busca pelo desenvolvimento de produtos que atendam a essa demanda. O desenvolvimento de alimentos com reduzido teor de gordura e alto teor de fibras está direcionado a consumidores que buscam alimentos com baixo valor calórico e com apelo funcional. O trabalho objetivou desenvolver sorvetes com menor teor de gordura e maior teor de fibras, utilizando na formulação produtos derivados da mandioca, e avaliar as características físicas, químicas e sensoriais dos produtos obtidos. O delineamento experimental utilizado foi o central composto rotacional para dois fatores, totalizando onze tratamentos com diferentes concentrações de farelo (fonte de fibras) e maltodextrina de mandioca (substituto de gordura). O farelo de mandioca utilizado foi desidratado e caracterizado quanto à composição físico-química. Os sorvetes preparados nas diferentes condições experimentais foram analisados para: umidade, cinzas, carboidratos, matéria graxa, proteínas, sólidos solúveis, pH, acidez, textura, incorporação de ar (overrun), derretimento (melting test), cor, análise térmica (DSC), análise sensorial e intenção de compra. Os resultados obtidos foram analisados estatisticamente e, com base nesta análise, estabeleceu-se a condição de concentração de maltodextrina e farelo de mandioca que atendeu o maior número de parâmetros de qualidade e aceitação. O sorvete preparado na condição estabelecida no primeiro ensaio foi dividido em porções e avaliou-se as alterações na textura, cor, derretimento, análise sensorial, intenção de compra e presença de cristais durante o armazenamento dos sorvetes nos tempos 0, 30, 60 e 90 dias. Os resultados obtidos mostraram não terem ocorrido efeitos significativos dos parâmetros variáveis da formulação do sorvete sobre os teores de cinzas, proteínas,pH e acidez. A adição de maiores concentrações de farelo de mandioca reduziu a incorporação de ar, aumentou o tempo de derretimento, reduziu a dureza dos sorvetes e influenciou de forma negativa todos os parâmetros sensoriais avaliados. Já a adição de maltodextrina aumentou os teores de carboidrato e sólidos solúveis dos sorvetes, reduziu a dureza e foi eficiente na substituição da gordura vegetal hidrogenada reduzindo o teor de matéria graxa em cerca de 58 %. A adição de até 50 % de maltodextrina em substituição a gordura aumentou a aceitação sensorial e intenção de compra dos sorvetes. Durante o armazenamento do sorvete ocorreram alterações na cor, derretimento, textura e presença dos cristais de gelo, porém, essas alterações não afetaram significativamente os parâmetros sensoriais durante todo o armazenamento. Os resultados mostraram que o farelo e a maltodextrina de mandioca tem potencial para serem usados como ingredientes em sorvetes. / The demand for foods with a healthier appeal increased. As a result, industries are constantly looking for developing products that meet this demand. The development of foods with reduced fat and high fiber content is directed at consumers who have been looking for foods with low caloric value and functional appeal. The objective of this study was to develop an ice cream using cassava derivative products in the formulation and to evaluate the physical, chemical and sensory characteristics of the products obtained. The experimental design was rotational central composite for two factors, totaling eleven treatments with different concentrations of cassava bran (source of fiber) and cassava maltodextrin (a fat substitute). The cassava bran was dehydrated and characterized for the physical and chemical composition. The ice cream prepared in different experimental conditions were analyzed for: moisture, ash, carbohydrates, fatty matter, protein, soluble solids, pH, acidity, texture, overrun, meltingtest, color, thermal analysis (DSC), sensory evaluation and purchase intent. The results were statistically analyzed and, based on this analysis, it was established the condition of concentration of maltodextrin and cassava bran that met the highest number of quality parameters and acceptance. A mass batch prepared in the condition set out in the first experiment was divided into portions and evaluated the changes in texture, color, melting, sensory analysis, purchase intent and presence of crystals during storage of ice cream at 0, 30, 60 and 90 days. The results showed no significant effects of cassava bran and maltodextrin on the contents of ash, protein, pH and acidity. The addition of higher concentrations of cassava bran reduced the incorporation of air increased melting time, reduced the hardness of the ice cream and it influenced negatively all sensory parameters. The addition of maltodextrin increased the contents of total carbohydrate, and soluble solids of ice cream, reducing hardness and it was efficient in the lowering of 58% of the levels of fatty matter. The addition of up to 50% maltodextrin increased the sensory acceptance and purchase intent of ice cream. The storage of ice cream promoted changes in color, melting texture and presence of ice crystals, however, these changes did not affect the sensory parameters throughout the storage time. The results showed that the cassava bran and maltodextrin has potential to be used as ingredients in ice cream.