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Cassava new source for starch sweeteners, says study


October 10, 2014
By Bakers Journal

Oct. 10, 2014, New Rochelle, NY – Enzyme technology used with maize and
wheat could be applied to cassava root starch to produce sweeteners,
suggests new research in the U.S.

Oct. 10, 2014, New Rochelle, NY – Enzyme technology used with maize and wheat could be applied to cassava root starch to produce sweeteners, suggests new research in the U.S.

The study, entitled "Cassava, the Next Corn for Starch Sweeteners," published in Industrial Biotechnology.

Cassava, also known as tapioca, is grown for its enlarged
starch-filled roots in Nigeria, Thailand, Brazil, Zaire, and Indonesia,
and production is continuing to increase in Africa and Asia, says an abstract. Currently,
Southeast Asia is the leading producer of cassava for industrial uses
and trade. As high-quality cassava starch becomes increasingly
available, its utilization as a replacement for sugar via enzymatic
hydrolysis to sweeteners will offer local producers an opportunity for
economic advancement and improved standard of living. Knowledge gained
from the processing of starch from maize and wheat can be applied to
cassava processing.

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Read the full study:
Shetty Jay K., Strohm Bruce A., Lee Sung Ho, Duan Gang, and Bates David. Industrial Biotechnology.
August 2014,
10(4): 275-284.
doi:10.1089/ind.2014.0010.