The trend of snacking is accelerating over time, along with the fact that cookies are the most common and most consumed snack in the world. Particularly in children, snacking remarkably accounts for the total daily calorie intake. Mocaf (Modified cassava flour) cookies incorporated with chicken meat and carrot puree at various levels [F1 = 0:0 (control), F2 = 12.5%:37.5%, F3 = 25%:25%, F4 = 37.5%:12.5%] were scrutinized for their physical properties, chemical composition, and sensory characteristics. This research used a completely randomized experimental design. These incorporations resulted in a significant lowering value (P<0.05) of fat content, ash, and calorie, whereas the hardness properties and moisture content were recorded to have increasing trend. The protein content and total dietary fiber of cookies which are considered substantially beneficial for health, were increased on treated cookies. The combination of chicken meat and carrot puree was found not to reduce the physical lightness (L*) and children panelists’ preferences by color, aroma, and taste of treated cookies, compared to the control sample. All cookies formulations had good receptivity after sensory evaluation. It is important to maintain a palatable product for the development of nutritious cookies towards children.

Background: Indonesia has potential to be the biggest seaweed exporter in the world due to its fisheries potential. Brackish ponds are not merely used for cultivating fish and shrimp, but it is also used for seaweed cultivation. Thus, this study aimed to produce an innovative product that is staple food from Gracilaria Sp seaweed into analog rice, which can support pond formers in Sidoarjo. Methods: In this experimental study, optimization of analog rice process from Gracilaria used Response Surface Methodology with various Gracilaria seaweed concentration (X1%) third levels (60%, 65%, 70%). However, parameter response that has been observed is iodine level (Y1 ppm), food fiber level (Y2%), yield (Y3%), aroma value (Y4), taste value (Y5), and texture level (Y6). Results: According to the organoleptic test, analog rice from Gracilaria seaweed which composed of 65. 84% seaweed, Modified cassava flour 31. 16%, and vegetable oil and glycerin 3% had optimum way of taste, aroma, and texture. Food fiber of seaweed composition (65%), Modified cassava flour (32%), and vegetable oil as well as glycerin (3%) was 2. 39% bigger than rice food fiber standard (1. 3%). The iodine composition in the form of analog rice from Gracilaria seaweed was 74. 55 ppm (74550μ g) more than the average standard of human iodine needs of 150 μ g/day. Conclusion: Anolog rice made from Gracilaria Sp had good quality to consume.

Dear Editor, Maximum performance of an athlete can be obtained by nutritional intake, especially carbohydrates that can support the performance of them and prevent muscle fatigue (1). Giving snacks has the principle of food that contains high calories (1). Nutritional needs can be met from pre-match needs of athletes and added from snacks. Local food commodities that have the potential to be used as alternatives are cassava flour or Modified cassava flour (Mocaf) and corn flour. Mocaf flour has the advantage of being a source of complex carbohydrates (87.3%/100 g) with good starch digestibility and a low glycemic index (2)...

Background and Objectives: The nutrient contents of maize and cassava composite flour used in the preparation of cakes, pastas and porridges are low in protein with high carbohydrates, leading consumers to several nutritional and health challenges. The study aimed to investigate impact of consuming maize-cassava-soybean flour blends on the nutritional value and safety of the diet in wistar rats. Materials and Methods: The flours were prepared from maize, cassava and soybean at the ratios of 70: 25: 5, 70: 20: 10, 70: 15: 15 and 70: 10: 20 (maize: cassava: soybean). The proximate composition was determined using standard methods. The flour blends were, thereafter, fed to 15 wistar rats for 21 days using 100 % maize flour, 70: 30% (maize-cassava) and 70: 15: 15% (maize-cassava-soybean). Subsequently, their blood samples were collected and analyzed for blood glucose and biochemical indices. Results: Protein, fats and ash increased with the addition of soybeans, whereas, moisture, fibre and carbohydrate decreased. The animals were observed to consume more feeds of soybean inclusion, with a significant weight gain and a reduced fasting and post prandial blood glucose. The intake of maize-cassava flour supplemented with 15 % soybean flour by the rats, elevated serum protein, albumin, globulin, cholesterol, high density lipoprotein, sodium, chloride and magnesium. The intake, however, decreased triglycerides, low density lipoprotein as well as calcium, potassium and phosphorus levels. It also caused reduction in the activities of liver enzymes, suggestive of no liver damage and toxicity. Conclusions: Therefore, the incorporation of soybean to our maize-cassava-based diet can enhance its nutritional value and safe for healthy living.

The compatibility between the polymer matrix and natural fillers is improved by using a coupling agent or modifying the fillers. This study investigates the effect of acrylate modification of natural fillers with glycidyl methacrylate (GMA) and glycidyl methacrylate/methyl methacrylate (GMA/MMA) on the properties of poplar wood flour/polypropylene composites at different weight ratios, with and without maleic anhydride grafted to polypropylene, produced by the injection molding method. Bending and tensile strengths were significantly improved by increasing the proportion of wood flour up to 30%, but these properties decreased at a filler ratio of 40%. In samples with higher filler ratios, the effect of the coupling agent and filler modification on improving properties was more significant. Notch impact resistance decreased with increasing filler ratio, and the coupling agent and filler modification with GMA reduced this resistance compared to the control samples. The decrease was more pronounced for the composite containing the combined Modified fillers, as more force was required for crack development. Greater integrity and fewer holes in the structure of products containing wood flour Modified with GMA and GMA/MMA significantly improved the thermal stability of the resulting composite compared to the product containing only the coupling agent, which was more evident for the sample containing the combined Modified filler, especially at higher filler ratios.

The expanding use of cassava and its derivatives across industries in Nigeria has raised concerns about potential hydrogen cyanide (HCN) toxicity in inadequately processed cassava products. This study aimed to investigate and compare the hydrogen cyanide concentration in eight processed cassava product samples sourced from January to March 2023 from supermarkets and local markets in Lafia town, Nigeria, using the picrate in solution method. The samples included Niji® Foods cassava flour, IFGREEN® Odourless Fufu flour, Ayoola® Fufu flour, Aiteefills® Fufu flour, Niji® Foods Garri, Golden Penny Garri, GGEE® foods Ijebu Garri, and local brand cassava starch. Spectrophotometric measurements at 535 nm were used to determine the total cyanide content in mg HCN equivalents/kg dry weight, calculated as ppm by multiplying the absorbance by 396. The results were analysed using Minitab version 20.0, employing one-way ANOVA, and pair-wise comparisons were made post hoc using Tukey t-tests. HCN concentrations in all samples ranged from 4.13 to 21.47 mg HCN equivalents/kg dry weight, exhibiting significant variation (p ≤ 0.05) among the samples. Except for Niji® Foods Garri and Ayoola® Fufu flour, all samples surpassed the benchmark limit set by FAO/WHO and SON (10 mg HCN/kg body weight). However, all samples were deemed safe for consumption as the hydrogen cyanide concentration did not exceed the lethal dose threshold (50 - 100 mg HCN/kg body weight). This study provides valuable insights into the hydrogen cyanide content of various processed cassava products and confirms their safety for consumption when adequately processed.

Starch reduces fluid loss while enhancing viscosity in drilling fluid formulation. Starch obtained from soursop (SS) was chemically Modified by carboxymethylation methods (SC1 & SC2) and acetylation method (SA) and compared with cassava (CN). The physicochemical properties: swelling power, gelatinization temperature, thermal stability and particle size, rheological properties: yield point (YP), gel strength and plastic viscosity (PV) and also fluid loss control of the starches were investigated to determine their performance as viscosity enhancer and fluid loss control ability in drilling fluid. The results obtained revealed that Modified starches (SC1 and SC2) demonstrated better physicochemical properties than SA, SS and CN. Thus, showing that carboxymethylation improved the thermal stability and gelatinization temperature of the starches. The morphology result revealed that modification reduced the particle size of the starches thereby, increasing their surface area and reactivity. In addition, the native and Modified soursop starches exhibited good rheological properties and fluid loss control as required by API standards. However, Modified starch, SC2 exhibited better rheological properties in PV, YP, gel strength and controlled filtration-loss than other starches SC1, SA as well as native soursop and cassava. The possession of these excellent properties places soursop and its Modified starches (SCI and SC2) as potential replacement for cassava as additives in drilling fluid formulation. This will help improve efficiency in drilling operations, and on the other hand help to reduce the negative impact on food security in Nigeria since soursop is mainly consumed as a dessert.

Background: cassava waste pulp from the tapioca industry is abundant in Indonesia. However, there have been few Indonesian or international papers describing research on the possible use of cassava waste pulp as a superabsorbent after modification. The goal of this work was to increase the added value of cassava waste pulp by converting it into a superabsorbent. This conversion was carried out by a graft copolymerization of cassava waste pulp using acrylamide, ammonium persulfate, and N, N’-methylene-bisacrylamide as a monomer, an initiator, and a crosslinker, respectively. The copolymerization was conducted at 70 oC for 3 h and saponified with 1 M NaOH for 2 h.Results: The superabsorbent had a maximum water absorption capacity of 1, 014 g/g at pH 7.3; the absorbency was affected by the salinity of the medium. The rate parameter for absorption in distilled water was 5.4 min. The formation of a superabsorbent was confirmed by FTIR spectroscopy, as the spectra exhibited all characteristic bands of both cassava waste pulp and acrylamide.Conclusion: cassava waste pulp has a great potential to be used as a superabsorbent, which could give added value to cassava.