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What is Optimizing Sweet Cassava Extract for Maltodextrin about?

This study optimized the extraction of sweet cassava crude extract with high maltodextrin levels using Response Surface Methodology. The optimal conditions identified were an enzyme concentration of 0.3% (w/v), extraction temperature of 95°C, and extraction time of 45 minutes, resulting in a significant yield of maltodextrin. Proximate analysis of the extract revealed moisture content, protein, ash, crude fiber, fat, and carbohydrate levels, along with a low cyanogenic potential.

Author

Parlan mtp

Language

EN