DOCSLIB.ORG

Using Food Science and Technology to Improve Nutrition and Promote National Development, Robertson, G.L

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

6HOHFWHG&DVH6WXGLHV 3XEOLVKHGE\,QWHUQDWLRQDO8QLRQRI)RRG6FLHQFH 7HFKQRORJ\ ,8)R67 (GLWHGE\*RUGRQ/5REHUWVRQDQG-RKQ5/XSLHQ TABLE OF CONTENTS Chapter 1 Small and Medium-Size Food Producers and Processors: Potential in National Development, International Trade, and Role in Solving Nutrition Problems John R. Lupien Chapter 2 The Role of Postharvest Technology in Improving Nutrition and Promoting National Development in Developing Countries: Constraints and Challenges Elhadi M. Yahia Chapter 3 The Role of Traditional Food Processing Technologies in National Development: the West African Experience O. Charles Aworh Chapter 4 Solar Drying in Developing Countries: Possibilities and Pitfalls Donald G. Mercer Chapter 5 Village Level Processing: Empowerment through Enterprise Skills Development in Lao PDR, Myanmar and Viet Nam Alastair Hicks Chapter 6 Improving the Operation of a Commercial Mango Dryer Donald G. Mercer and Robert Myhara Chapter 7 Implementation of a Two-stage Drying System for Grains in Asia George Srzednicki and Robert H. Driscoll Chapter 8 Efforts to Promote Amaranth Production and Consumption in Uganda to Fight Malnutrition John H. Muyonga, Dorothy Nabakabya, Dorothy N. Nakimbugwe and Dorothy Masinde Chapter 9 Postharvest Storage of Apples in China: A Case Study Guipu Li and Duo Li Chapter 10 Improved Nutrition and National Development Through the Utilization of Cassava in Baked Foods Kolawole O. Falade and John O. Akingbala Chapter 11 Agriculture, Nutrition and National Development M. S. Swaminathan Chapter 12 Minimizing Postharvest Losses in Yam (Dioscorea spp.): Treatments and Techniques Zinash Delebo Osunde Chapter 13 Food Processing and Preparation Technologies for Sustainable Utilization of African Indigenous Vegetables for Nutrition Security and Wealth Creation in Kenya F. O. Habwe, K.M.Walingo and M.O.A. Onyango Chapter 14 Indigenous Food Processing Methods that Improve Nutrient Bioavailability in Plant-based Diets of the Kenyan Population: the Example of Zinc Mary Khakoni Walingo PREFACE IUFoST is a federation of 65 countries (represented by their appropriate national bodies, known as Adhering Bodies),andfourregional groupings in Europe, Africa, Asia and Latin America.Itis thus a global organization for over 200,000 food scientists and technologists and the world voice on food science and technology. It represents food science and technology to other world bodies such as FAO, WHO, Codex Alimentarius, ILSI, UN University, OEDC and the International Council for Science (ICSU). The primary goal of IUFoST is to promote the advancement of food science and technology throughout the world through education programs, workshops, regional symposia and through activities of the International Academy of Food Science and Technology (IAFoST). Another goal is to foster the worldwide exchange of scientific knowledge and ideas through the biennial World Congress, IAFoST, three scientific journals, an on-line journal and regular Scientific Information Bulletins. As well, IUFoST aims to strengthen the role of food science and technology in helping secure the world’s food supply and eliminate world hunger by delivering programs such as distance education, workshops and integrated food systems targeted to these needs. It was with the last aim inmindthattheidea for this handbook arose during discussions at the 13th World Congress of Food Science & Technology held in Nantes, France in 2006. As editors it is our hope that this handbook will show, through the use of case studies, how the application of food science and technology has improved nutrition and promoted national development in developing countries. This IUFoST handbook is intended to transmit useful information on applications of food science and technology to those affiliatedtoboth developed and developing countries. We hope that making the chapters freely available for download will ensure the widest-possible audience. The handbook is a work in progress and we shall be happy to continue to accept contributions from all those who feel that their experiences in this area are relevant and worth passing on to a wider audience. Please send a 500 word outline of your proposed chapter to the editors. Once your outline has been accepted, the final chapter will be due within 3 months. We would like to thank all those who have given freely of their time to write chapters for this handbook. Your valuable contributions will provide important IUFoST information to food scientists, technologists and others interested in improving nutrition throughout the world. Gordon L. Robertson DipMgt MTech PhD FIAFoST FIFT(US) FAIP FNZIFST Adjunct Professor, School of Land, Crop & Food Sciences, University of Queensland Consultant in food, packaging and the environment E-Mail: [email protected] John R. Lupien MSc MPH (hc) PhD (hc) FIAFoST Adjunct Professor of Nutrition, Pennsylvania State University Adjunct Professor of Food Science, University of Massachusetts Former Director, FAO Food and Nutrition Division, Rome, Italy E-Mail: [email protected] Chapter 1 from Using Food Science and Technology to Improve Nutrition and Promote National Development, Robertson, G.L. &Lupien, J.R. (Eds), © International Union of Food Science & Technology (2008) Small and Medium-Size Food Producers and Processors: Potential in National Development, International Trade, And Role in Solving Nutrition Problems John R. Lupien MSc MPH (hc) PhD (hc) FIAFoST Adjunct Professor of Nutrition, Pennsylvania State University Adjunct Professor of Food Science, University of Massachusetts Former Director, FAO Food and Nutrition Division, Rome, Italy E-mail: [email protected] INTRODUCTION Developing countries face many difficulties in solving problems of malnutrition, poverty, and improving their national economy [1]. While population trends are changing from predominantly rural to more urban settings, a large percentage of the population in most developing countries remains in the rural areas [2]. At the same time, tWo major resources of developing countries are current and potential agricultural production, and the rural and urban people that can participate in national development and economic growth through sustainable utilization of agriculture resources. The important role played by small and medium-sized food producers and processors in this process of national development is often not given attention or priority, but is crucial in overall development activities. This paper examines some of the factors and problems that are important in understanding the pivotal role of agriculture in national development, discusses elements that are crucial to success in sustainable activities, gives some information on countries Which have succeeded in effective use of agriculture as an essential element in national development, and make some suggestions for the future. SMALL AND MEDIUM-SIZE FOOD PRODUCERS AND PROCESSORS In discussing the role of food producers, processors and marketers, it is useful to consider all the different groups of people involved in the food industry and in agriculture and agriculture-related industries. While much attention is given in the media to large-scale and multinational food companies, there are many more people and entities involved in local food and agriculture activities than in the large-scale companies. Thus, the contribution to national development and economy of the small and medium-size food producers and processors is vital to overall development. In considering food and agriculture, the first group taken into consideration is always the farmers: small, medium or large. What is not always appreciated, hoWever, is the Wide range of activities and products that farms produce (both food and non-food), all of Which are important to household and national economy. Farmers produce a Wide range of fruits, vegetables and animal products for human consumption. They also produce plant and animal fibers used in Weaving and a Wide range of other applications; wood for production of furniture, paper, and fuel; hides and skins for production of leather goods; floWers, etc. The fish farming and fishing industries also produce essential foods that are high value products enjoying a very Wide range of acceptance in the local and international economy. The industries that manufacture, distribute, service and maintain farm equipment and produce farming inputs such as seeds, fertilizers and pesticides employ large numbers of people and are critical to sustainable agriculture. After foods and other agricultural products are grown and harvested, it is necessary to either utilize them promptly, or take action to preserve and store them. Marketing of fresh foods requires efficient Wholesale and retail facilities in order to avoid food losses Which can range up to 50% for certain foods When proper food handling practices cannot be used. For meat, other animal products and fish, many skilled Workers are needed to process these products after they have been produced on farms, or in aquaculture or from fishing activities. Food storage facilities must be able to keep foods correctly, in cold storage or in dry form, and assure that food losses do not occur due to problems caused by attacks of insects, rodents, birds, molds and decomposition. To preserve foods, or produce food products that have an adequate shelf life, canneries, food freezers, and retail food processors such as dairies and bakeries must also have Well-trained staff that use good food handling practices to assure qualityand safety of foods,
Recommended publications
  • Dried Fruits, Vegetables, and Herbs

    Dried Fruits, Vegetables, and Herbs

    Dried Fruits, Vegetables, and Herbs JULY 2014 UNIVERSITY OF CALIFORNIA DAVIS, CA UNIVERSITY OF CALIFORNIA COOPERATIVE EXTENSION DRIED FRUITS, VEGETABLES AND HERBS Acknowledgements This handbook could not have been produced without the dedicated efforts of the following University of California Cooperative Extension educators who were members of Training Team for Cottage Food Operations: Project Director: Shermain Hardesty, Cooperative Extension Specialist-Agricultural and Resource Economics, UC Davis and Leader, UC Small Farm Program Deborah Giraud, Farm and Community / Economic Development Advisor, Humboldt County Concepcion Mendoza, Nutrition, Family and Consumer Sciences Advisor, Shasta and Trinity Counties Diane Metz, Emeritus Nutrition, Family and Consumer Science Advisor, Yolo and Solano Counties Susan Mosbacher, Program Representative for Master Gardener and Master Food Preserver programs, Central Sierra Scott Oneto, Farm Advisor/Region Director, Central Sierra Dorothy Smith, Nutrition Family and Consumer Science Advisor, Central Sierra Julia Van Soelen Kim, North Bay Food Systems Advisor, Marin, Sonoma and Mendocino Counties Sincere appreciation is also extended for the technical support provided by Linda Harris, Food Safety and Applied Microbiology Specialist, Department of Food Science and Technology, UC Davis. Administrative support was cheerfully provided by Vera Allen, UCCE Central Sierra. This handbook was partially funded by a California Department of Food and Agriculture Specialty Crop Block Grant. Brand names
  • Preserving the Harvest

    Preserving the Harvest

    Denton County Master Gardener Association presents: Preserving the Harvest The Denton County Master Gardener Association is a volunteer organization under the guidance of Texas A&M AgriLife Extension Service. Our mission is dcmga.com to provide information that encourages safe, effective and sustainable horticultural practices. Joseph A. Carroll Building 401 W. Hickory Street, Suite 112 Denton, TX 76201-9026 [email protected] Phone: 940-349-2883 or Help Desk 940-349-2892 1 About DCMGA Over 200 members who volunteer more than 17,000 hours each year to educational and community beautification projects in Denton County Fall Garden Festival held in October each year offers educational information to Denton County residents with 20 to 25 Master Gardener information booths, presentations by gardening experts, vendors and local support organization’s booths and children’s activities. Admission is free. Community Beautification Projects include: designing and maintaining the Bayless-Selby Victorian Garden – a period-authentic landscape garden that includes herbs, flowers and vegetables found around North Texas homes in the early 1900′s; DCSWCD Tree Seedling Distribution project; providing individual garden areas, a community vegetable garden and general landscape beautification to Fair Oaks Independent Living Center residents; and maintaining the Texas Woman’s University Rock Garden. Projects for Children -- a vegetable garden learning center, distribute redbud trees to 3rd grade students in Denton and shade trees to Lewisville school district students; the Junior Master Gardener and Science With Attitude project works with Master Naturalists to conduct a 3-day workshop to train teachers and parent-volunteers on how to use gardening activities to enhance science, reading and math; work with Denton County 4H and Future Farmers of America to coordinate a horticultural show.
  • Shelf-Stable Food Safety

    Shelf-Stable Food Safety

    United States Department of Agriculture Food Safety and Inspection Service Food Safety Information PhotoDisc Shelf-Stable Food Safety ver since man was a hunter-gatherer, he has sought ways to preserve food safely. People living in cold climates Elearned to freeze food for future use, and after electricity was invented, freezers and refrigerators kept food safe. But except for drying, packing in sugar syrup, or salting, keeping perishable food safe without refrigeration is a truly modern invention. What does “shelf stable” Foods that can be safely stored at room temperature, or “on the shelf,” mean? are called “shelf stable.” These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening. Not all canned goods are shelf stable. Some canned food, such as some canned ham and seafood, are not safe at room temperature. These will be labeled “Keep Refrigerated.” How are foods made In order to be shelf stable, perishable food must be treated by heat and/ shelf stable? or dried to destroy foodborne microorganisms that can cause illness or spoil food. Food can be packaged in sterile, airtight containers. All foods eventually spoil if not preserved. CANNED FOODS What is the history of Napoleon is considered “the father” of canning. He offered 12,000 French canning? francs to anyone who could find a way to prevent military food supplies from spoiling. Napoleon himself presented the prize in 1795 to chef Nicholas Appert, who invented the process of packing meat and poultry in glass bottles, corking them, and submerging them in boiling water.
  • Effect of Cultural Conditions on the Growth and Linamarase Production

    Effect of Cultural Conditions on the Growth and Linamarase Production

    Fadahunsi et al. Bull Natl Res Cent (2020) 44:185 https://doi.org/10.1186/s42269-020-00436-3 Bulletin of the National Research Centre RESEARCH Open Access Efect of cultural conditions on the growth and linamarase production by a local species of Lactobacillus fermentum isolated from cassava efuent Ilesanmi Festus Fadahunsi1* , Nafsat Kemi Busari1 and Olumide Samuel Fadahunsi2,3 Abstract Background: This study was designed to investigate the efect of cultural conditions on growth and production of linamarase by a local species of Lactobacillus fermentum isolated from cassava efuent. Isolation and identifcation of bacteria from cassava efuent were carried out using the culture-dependent method and polyphasic taxonomy, respectively, while screening for cyanide degradation, and the efects of cultural conditions on the growth and lin- amarase activity of L. fermentum were investigated based on standard procedures. Results: A total of twenty-one bacterial isolates were obtained from cassava efuent, and isolate MA 9 had the highest growth of 2.8 1010 cfu/ml in minimum medium, confrmed as safe, identifed as Lactobacillus fermentum and selected for further× study. The highest growth of 2.498 OD and linamarase activity of 2.49 U/ml were observed at inoculums volume of 0.10 ml at 48-h incubation period, while optimum growth of 1.926 OD and linamarase activity of 1.66 U/ml occurred at pH 5.5. At 37 °C, the optimum growth of 0.34 OD was recorded with the highest linamarase activity of 0.81 U/ml at 30 °C.However, the incubation period of 48 h stimulated an optimum growth of 3.091 OD with corresponding linamarase activity of 1.81 U/ml, while the substrate concentration of 400 ppm favours a maximum growth of 2.783 OD with linamarase activity of 1.86 U/ml at 48 h of incubation.
  • Activation and Detoxification of Cassava Cyanogenic Glucosides by the Whitefly Bemisia Tabaci

    Activation and Detoxification of Cassava Cyanogenic Glucosides by the Whitefly Bemisia Tabaci

    www.nature.com/scientificreports OPEN Activation and detoxifcation of cassava cyanogenic glucosides by the whitefy Bemisia tabaci Michael L. A. E. Easson 1, Osnat Malka 2*, Christian Paetz1, Anna Hojná1, Michael Reichelt1, Beate Stein3, Sharon van Brunschot4,5, Ester Feldmesser6, Lahcen Campbell7, John Colvin4, Stephan Winter3, Shai Morin2, Jonathan Gershenzon1 & Daniel G. Vassão 1* Two-component plant defenses such as cyanogenic glucosides are produced by many plant species, but phloem-feeding herbivores have long been thought not to activate these defenses due to their mode of feeding, which causes only minimal tissue damage. Here, however, we report that cyanogenic glycoside defenses from cassava (Manihot esculenta), a major staple crop in Africa, are activated during feeding by a pest insect, the whitefy Bemisia tabaci, and the resulting hydrogen cyanide is detoxifed by conversion to beta-cyanoalanine. Additionally, B. tabaci was found to utilize two metabolic mechanisms to detoxify cyanogenic glucosides by conversion to non-activatable derivatives. First, the cyanogenic glycoside linamarin was glucosylated 1–4 times in succession in a reaction catalyzed by two B. tabaci glycoside hydrolase family 13 enzymes in vitro utilizing sucrose as a co-substrate. Second, both linamarin and the glucosylated linamarin derivatives were phosphorylated. Both phosphorylation and glucosidation of linamarin render this plant pro-toxin inert to the activating plant enzyme linamarase, and thus these metabolic transformations can be considered pre-emptive detoxifcation strategies to avoid cyanogenesis. Many plants produce two-component chemical defenses as protection against attacks from herbivores and patho- gens. In these plants, protoxins that are ofen chemically protected by a glucose residue are activated by an enzyme such as a glycoside hydrolase yielding an unstable aglycone that is toxic or rearranges to form toxic products1.
  • Processing and Drying of , and Foods Vegetables Fruits

    Processing and Drying of , and Foods Vegetables Fruits

    Processing and Drying of Foods, Vegetables and Fruits Editors Hii, C.L., Jangam, S.V., Chiang, C.L., Mujumdar, A.S. Processing and Drying of Foods, Vegetables and Fruits Processing and Drying of Foods, Vegetables and Fruits Editors: Ching Lik Hii, Sachin Vinayak Jangam, Choon Lai Chiang and Arun Sadashiv Mujumdar 2013 Processing and Drying of Foods, Vegetables and Fruits Copyright © 2013 by authors of individual chapter ISBN: 978-981-07-7312-0 All rights reserved. No part of this publication may be reproduced or distributed in any form or by any means, or stored in a database or retrieval system, without the prior written permission of the copyright holder. This book contains information from recognized sources and reasonable efforts are made to ensure their reliability. However, the authors, editor and publisher do not assume any responsibility for the validity of all the materials or for the consequences of their use. PREFACE This e-book is an edited and reviewed collection of selected keynote papers addressed in the 1st and 2nd International Symposia on Processing and Drying of Foods, Vegetables and Fruits (ISPDFVF) held in Kuala Lumpur, Malaysia from 11th – 12th April 2011 and 18th – 19th June 2012, respectively. The symposiums were jointly organized between The University of Nottingham, Malaysia Campus and The Transport Process Research (TPR) Group of Prof. A.S. Mujumdar then located at the National University of Singapore and now at the Hong Kong University of Science & Technology. This symposium was initiated based on an idea initiated by Prof. Arun S. Mujumdar who is known globally as the Drying Guru within the research community.
  • Peraturan Badan Pengawas Obat Dan Makanan Nomor 28 Tahun 2019 Tentang Bahan Penolong Dalam Pengolahan Pangan

    Peraturan Badan Pengawas Obat Dan Makanan Nomor 28 Tahun 2019 Tentang Bahan Penolong Dalam Pengolahan Pangan

    BADAN PENGAWAS OBAT DAN MAKANAN REPUBLIK INDONESIA PERATURAN BADAN PENGAWAS OBAT DAN MAKANAN NOMOR 28 TAHUN 2019 TENTANG BAHAN PENOLONG DALAM PENGOLAHAN PANGAN DENGAN RAHMAT TUHAN YANG MAHA ESA KEPALA BADAN PENGAWAS OBAT DAN MAKANAN, Menimbang : a. bahwa masyarakat perlu dilindungi dari penggunaan bahan penolong yang tidak memenuhi persyaratan kesehatan; b. bahwa pengaturan terhadap Bahan Penolong dalam Peraturan Kepala Badan Pengawas Obat dan Makanan Nomor 10 Tahun 2016 tentang Penggunaan Bahan Penolong Golongan Enzim dan Golongan Penjerap Enzim dalam Pengolahan Pangan dan Peraturan Kepala Badan Pengawas Obat dan Makanan Nomor 7 Tahun 2015 tentang Penggunaan Amonium Sulfat sebagai Bahan Penolong dalam Proses Pengolahan Nata de Coco sudah tidak sesuai dengan kebutuhan hukum serta perkembangan ilmu pengetahuan dan teknologi sehingga perlu diganti; c. bahwa berdasarkan pertimbangan sebagaimana dimaksud dalam huruf a dan huruf b, perlu menetapkan Peraturan Badan Pengawas Obat dan Makanan tentang Bahan Penolong dalam Pengolahan Pangan; -2- Mengingat : 1. Undang-Undang Nomor 18 Tahun 2012 tentang Pangan (Lembaran Negara Republik Indonesia Tahun 2012 Nomor 227, Tambahan Lembaran Negara Republik Indonesia Nomor 5360); 2. Peraturan Pemerintah Nomor 28 Tahun 2004 tentang Keamanan, Mutu dan Gizi Pangan (Lembaran Negara Republik Indonesia Tahun 2004 Nomor 107, Tambahan Lembaran Negara Republik Indonesia Nomor 4424); 3. Peraturan Presiden Nomor 80 Tahun 2017 tentang Badan Pengawas Obat dan Makanan (Lembaran Negara Republik Indonesia Tahun 2017 Nomor 180); 4. Peraturan Badan Pengawas Obat dan Makanan Nomor 12 Tahun 2018 tentang Organisasi dan Tata Kerja Unit Pelaksana Teknis di Lingkungan Badan Pengawas Obat dan Makanan (Berita Negara Republik Indonesia Tahun 2018 Nomor 784); MEMUTUSKAN: Menetapkan : PERATURAN BADAN PENGAWAS OBAT DAN MAKANAN TENTANG BAHAN PENOLONG DALAM PENGOLAHAN PANGAN.
  • Effect of Selected Drying Methods and Emerging Drying Intensification

    Effect of Selected Drying Methods and Emerging Drying Intensification

    processes Review Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review Milivoj Radojˇcin 1,*, Ivan Pavkov 1 , Danijela Bursa´cKovaˇcevi´c 2 , Predrag Putnik 3 , Artur Wiktor 4 , Zoran Stamenkovi´c 1 , Krstan Kešelj 1 and Attila Gere 5 1 Faculty of Agriculture, University of Novi Sad, Trg Dositeja Obradovi´ca8, 21000 Novi Sad, Serbia; [email protected] (I.P.); [email protected] (Z.S.); [email protected] (K.K.) 2 Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10000 Zagreb, Croatia; [email protected] 3 Department of Food Technology, University North, Trg dr. Žarka Dolinara 1, 48000 Koprivnica, Croatia; [email protected] 4 Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska 159c, 02-776 Warsaw, Poland; [email protected] 5 Institute of Food Technology, Szent István University, Villányi Str. 29-31, H-1118 Budapest, Hungary; [email protected] * Correspondence: [email protected] Abstract: Drying is one of the oldest methods for food preservation that removes the water from fruit and makes it available for consumption throughout the year. Dried fruits can be produced by small- and large-scale processors, which makes them a very popular food among consumers and food manufacturers. The most frequent uses of drying technology include osmotic dehydration, vacuum drying, freeze-drying and different combinations of other drying technologies. However, drying may provoke undesirable changes with respect to physiochemical, sensory, nutritional and Citation: Radojˇcin,M.; Pavkov, I.; microbiological quality.
  • Food Security and Identity: Iceland

    Food Security and Identity: Iceland

    FOOD SECURITY AND IDENTITY: ICELAND A thesis submitted to Kent State University in partial fulfillment of the requirements for the degree of Master of Arts by Gina Marie Butrico August, 2013 Thesis written by Gina Butrico A.A.S., Middlesex County College, 2009 B.A., Kent State University, 2011 M.A., Kent State University, 2013 Approved by ___________________________________, Advisor Dr. David H. Kaplan, Ph.D. ___________________________________, Chair, Department of Geography Dr. Mandy Munro-Stasiuk, Ph.D. ___________________________________, Associate Dean for Graduate Affairs, Raymond A. Craig, Ph.D. College of Arts and Sciences ii TABLE OF CONTENTS List of Figures ..........................................................................................................v List of Tables ....................................................................................................... viii Acknowledgements ................................................................................................ ix Chapter I. Introduction .................................................................................................1 Food Security in Iceland ..............................................................................3 Food Identity in Iceland ...............................................................................5 Site Selection ...............................................................................................6 Food Geography...........................................................................................7
  • Universityofidaho

    Universityofidaho

    I $,/.;. ::" ... ,~") / (,I .. J ~ !!!!!- POSTHARVEST I"STITOTE FOR PERlSHflBLE,S Bt"rundi Training Program 1 l in Food Preservation By sola~ Drying with Supplemental Heat .. Kenneth D. Hoyt and Marilyn A. Swanson Report No. PIP/Burundi/Nov 84/No. 56 o UniversityofIdaho In cooperation with United States Agency for International Development Training Program in Food Preservation by Solar Drying with Supplemental Heat Presented by Kenneth D. Hoyt Marilyn A. Swanson for the Postharvest Institute for Perishables university of Idaho Moscow, Idaho 83843 U.S.A. in collaboration with the university of Burundi November, 1984 j ',;,'he USAIO Mission in Burundi, Africa, received a brochure from the PosthiJrvest Instltute for Perishables, College of Agriculture, university of Idaho, that outlined a short course that could be presanted in-country on solar dehydration of food. The course and its objectives were found opportune by the USAIO Mission and the University of Burundi as they were cooperating on a solar dryer (improved farm technology) project. The University of Burundi was organizing a three-month international training program starting in September 1984 for participants from seven African countries as well as other interested organizational participants from the commercial, private and governmental sectors in Burundi. USAIO/Burundi requested that the University of Idaho conduct a short course on Food Preservation by Solar Drying with Supplemental Heat as part of the extended training. As a result of the cable traffic between the USAIo/Burundi and the University of Idaho, Mr. Kenneth o. Hoyt and Ms. Marilyn A. Swanson, were designated as resource personnel from the College of Agriculture, University of Idaho.
  • Isolation of Pure Cassava Linamarin As an Anti Cancer Agent

    Isolation of Pure Cassava Linamarin As an Anti Cancer Agent

    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Wits Institutional Repository on DSPACE ISOLATION OF PURE CASSAVA LINAMARIN AS AN ANTI CANCER AGENT CHRISTOPHER AVWOGHOKOGHENE, IDIBIE A Dissertation Submitted to the Faculty of Engineering and the Built Environment, University of the Witwatersrand, in Fulfillment of the requirement for the Degree of Master of Science in Engineering. Johannesburg, 2006. DECLARATION I declare that this dissertation is my own, unaided work. It is being submitted for the degree of Master of Science in the University of Witwatersrand, Johannesburg. It has not been submitted before for any degree or examination in any other University. (Signature of candidature) Day of ii ABSTRACT Cassava is a known source of linamarin, but difficulties associated with its isolation have prevented it from being exploited as a source. A batch adsorption process using activated carbon at the appropriate contact time proved successful in its isolation with ultrafiltration playing a pivotal role in the purification process. Result revealed that optimum purification was obtained with increasing amount of crude cassava extract (CCE) purified. 60g of CCE took 32 mins, 80 g, 34 mins while 100 g took 36 mins of contact time, where 1.7 g, 2.0 g and 2.5 g of purified product were obtained, respectively. The purification process in batch mode was also carried out at different temperatures ranging from 25 to 65oC. Results showed that purification increases with increase in temperature. In a bid to ascertain the moles of linamarin adsorbed per pore volume of activated carbon used, the composite isotherm was found to represent the measured adsorption data quite well.
  • Information to Users

    Information to Users

    INFORMATION TO USERS This manuscript has been reproduced from the microfilm master. UMI films the text directly from the original or copy submitted. Thus, some thesis and dissertation copies are in ^ ew riter face, while others may be from any type of computer printer. The quality of this reproduction is dependent upon the quality of the copy submitted. Broken or indistinct print, colored or poor quality illustrations and photographs, print bleedthrough, substandard margins, and improper aligmnent can adversely affect reproduction. In the unlikely event that the author did not send UMI a complete manuscript and there are missing pages, these will be noted. Also, if unauthorized copyright material had to be removed, a note will indicate the deletion. Oversize materials (e.g., maps, drawings, charts) are reproduced by sectioning the original, beginning at the upper left-hand comer and continuing from left to right in equal sections with small overlaps. Each original is also photographed in one exposure and is included in reduced form at the back of the book. Photographs included in the original manuscript have been reproduced xerographically in this copy. Higher quality 6” x 9” black and white photographic prints are available for any photographs or illustrations appearing in this copy for an additional charge. Contact UMI directly to order. UMI A Bell & Howell Information Company 300 North Zeeb Road, Ann Arbor M3 48106-1346 USA 313/761-4700 800/521-0600 GENETIC ENGINEERING APPROACHES TO IMPROVE AGRONOMIC TRAITS IN CASSAVA (MANIHOT ESCULENTA CRANTZ) DISSERTATION Presented in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy in the Graduate School of The Ohio State University By Diana Isabel Arias-Garzon, B.S.