• Asian-Australasian Journal of Animal Sciences
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• v.30 no.4
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• pp.546-553
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• 2017

Objective: An experiment was conducted to determine digestible energy (DE) and metabolizable energy (ME) of different byproduct feed ingredients fed to growing pigs, and to generate prediction equations for the DE and ME in feed ingredients. Methods: Twelve barrows with an initial mean body weight of 31.8 kg were individually housed in metabolism crates that were equipped with a feeder and a nipple drinker. A $12{\times}10$ incomplete Latin square design was employed with 12 dietary treatments, 10 periods, and 12 animals. A basal diet was prepared to mainly contain the corn and soybean meal (SBM). Eleven additional diets were formulated to contain 30% of each test ingredient. All diets contained the same proportion of corn:SBM ratio at 4.14:1. The difference procedure was used to calculate the DE and ME in experimental ingredients. The in vitro dry matter disappearance for each test ingredient was determined. Results: The DE and ME values in the SBM sources were greater (p<0.05) than those in other ingredients except high-protein distillers dried grains. However, DE and ME values in tapioca distillers dried grains (TDDG) were the lowest (p<0.05). The most suitable regression equations for the DE and ME concentrations (kcal/kg on the dry matter [DM] basis) in the test ingredients were: $DE=5,528-(156{\times}ash)-(32.4{\times}neutral\;detergent\;fiber\;[NDF])$ with root mean square error = 232, $R^2=0.958$, and p<0.001; $ME=5,243-(153 ash)-(30.7{\times}NDF)$ with root mean square error = 277, $R^2=0.936$, and p<0.001. All independent variables are in % on the DM basis. Conclusion: The energy concentrations were greater in the SBM sources and were the least in the TDDG. The ash and NDF concentrations can be used to estimate the energy concentrations in the byproducts from oil-extraction and distillation processes.

• Applied Biological Chemistry
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• v.27 no.3
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• pp.198-203
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• 1984

Ethanol fermentation of chemically gelatinized starch and uncooked raw starch was nested with various starchy materials. Starches were gelatinized by 5.4% NaOH and neutralized by sulfuric acid. The patterns of $CO_2$ evolving and the ethanol yield for the chemically gelatinized starch resemble those obtained with thermally gelatinized starch. The alcoholic fermentation of raw starch was carried out by the simultanous saccharification-fermentation using a commercial glucoamylase and yeast. Ethanol yield from uncooked rice starch fermentation was highly comparable to that from cooked one. $CO_2$ evolving rates of the uncooked starches of corn, barley, tapioca and sweet potato were lower than those of the cooked starches. However, the final ethanol yields were similar or slightly lower, depending on the types of starch.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.282-290
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• 2006

This study was carried out to investigate the effects of modified starch, sugars and enzymatic hydrolysis with ${\beta}-amylase$ on extending the self-life of Injulmi, a Korean soft and glutinous rice cake, in terms of maintaining a soft texture. The Injulmi was prepared with or without kneading of waxy rice flour, NaCl and water mixture. The Injulmi was stored at -20, 4 and $20^{\circ}C$ and the hardness was measured to calculate the Avrami exponents during storage. The results showed that cold heading and enzymatic hydrolysis with ${\beta}-amylase$ before steaming of the waxy rice dough significantly extended the self-life on the basis of the Avrami equation. Among the various additives including different kinds of starches, sugars and polymannuronic acid, the addition of 1.5% tapioca starch, 8.0% of glucose or 3.0% of polymannuronic acid was also effective for delaying the retrogradation phenomena during storage. However, despite the effectiveness of these treatments, the Injulmi developed hardness within 2-3 days at $4^{\circ}C$ and within 4 days at $20^{\circ}C$ while storage at $-20^{\circ}C$ showed a storage stability that was maintained over x days. Sensory showed the Injulmi prepared with NOVA-0.005, GL-8.0 had a lower hardness than that of the other treatments.

• Advances in Traditional Medicine
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• v.3 no.4
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• pp.191-195
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• 2003

Euphorbia hirta, locally called 'ara tanah' or 'susun nabi' in Malaysia is a small annual herb common to the tropical countries and belongs to the same family as the tic and tapioca. E. hirta has had a long history of usage in the treatment of various ailments. In this current study, in vitro sensitivity test of crude aqueous and ethanol extracts of leaves and barks of E. hirta was carried out against bacteria (Escherichia coli, Salmonella enteritidis, Staphylocccus aureus and Bacillus subtilis) and fungi (Microsporum canis, Aspergillus fumigatus, Candida albicans and Candida tropicalis) using the discs diffusion method. The extract-impregnated discs (20, 40 and $80\;{\mu}g/{\mu}l$), the E. hirta extracts inhibited the growth of all the bacteria tested. The growth of C. albicans was inhibited in a concentration dependent manner by the aqueous leaves and barks extracts. C. tropicalis was found to be sensitive to the aqueous leaves extracts. The results were compared to antibacterial drugs of chloramphenicol, ampicilin, penicillin G, and enrofloxacine; and to antifungal drug of ketoconazole, itraconazole and miconazole. In this current study, it can be concluded that this plant has antimicrobial activity that is as potent as the standard antimicrobial drugs against certain microorganisms.

• Asian-Australasian Journal of Animal Sciences
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• v.23 no.10
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• pp.1380-1385
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• 2010

Buffalo meat patties with two fat levels, F1 (15% added fat) and F2 (5% added fat and 3% tapioca starch), were cooked in a pre-heated hot air oven (HO) at $175{\pm}2^{\circ}C$ for 15 min, in a microwave oven (MO) for 70 sec and by pressure cooking (PC) at 15 psi pressure for 10 min. and compared for physico-chemical, processing, sensory and microbiological quality attributes. F2 had significantly (p<0.05) higher value for the moisture and moisture protein ratio than F1. However, MO and PC patties had significantly (p<0.05) higher moisture content than HO-cooked buffalo meat patties irrespective of fat content. Highest fat percentage was in MO patties while the minimum was in PC patties. Moisture and fat retention and cooking yield were highest in MO patties irrespective of added fat content in the formulation. Cooking yield and dimensional parameters were better maintained in F2 than F1. Sensory scores viz. appearance and color, flavour, juiciness and texture for HO patties were better than other cooking methods. Sensory panelists rated overall acceptability of HO patties very good to excellent, whereas PC and MO patties were rated as good to very good irrespective of fat content. Microbiological quality was comparable in both groups irrespective of cooking methods used.

• Korean Journal of Food Science and Technology
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• v.23 no.3
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• pp.317-324
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• 1991

Gelatinization behaviours and gel properties of hydroxypropylated corn starches (HPCS) were investigated with differential scanning calorimeter, amylograph and rheometer. Gelatinization temperature of HPCS decreased as degree of substitution increased. The retrogradation of corn starch was greatly reduced by hydroxypropylation, indicating that the association of starch molecules was sterically hindered by hydroxypropyl groups. In HPCS, gel was formed slowly and gel strength decreased resulting in soft and sticky texture. Texture profiles of HPCS gels were similar to those of tapioca and waxy corn starch. HPCS has shown a remarkable increase of paste transparency compared to native corn starch.

• Horticultural Science & Technology
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• v.16 no.2
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• pp.226-228
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• 1998

The objective of this study was to observe the effects of potassium-cyanoethylstarch (K-CES), which is a natural polymer derivate,. and polyacrylamide (PAM), which is a synthetic polymer, on the growth of spinach under environment-controlled biotron. K-CES was made from tapioca starch, and introductions of acrylonitrile was confirmed by FT-IR. Water absorbing capacities (WAC) of K-CES and PAM were 37.6 and 47.8 times, respectively. WAC of PAM was slightly higher than K-CES, WAC of PAM m saline solutions were more reduced than those of K-CES. It was introduced that K-CES treatment was more effective than PAM in higher salinity of water and soil. Dry super absorptive polymers were put into solution, and the solution was applied to soil as an soil conditioner. Both amendments, K-CES and PAM, increased the vegetative growth of the spinach when applied at 0.1% of soil weight. In general, the most favorable results for early vegetative growth of the spinach came from the PAM treatment, followed by the K-CES treatment.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2006.06b
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• pp.271-278
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• 2006

We used polymers of alternating cationic and anionic nature to build up shells on fiber surfaces, strengthen the worn-out fibers and improve paper properties made from such fibers. OCC and ONP pulps were either dipped or salted out in the cationic polyallylamine, polyacrylamide and starch solutions. After centrifugal drying, these were followed by treatments in anionic polyacrylic acid, poly-acrylamide, and starch solutions, respectively. The shell-enhanced fibers were formed into handsheets and their physical properties evaluated. The results show that building multiple shells on worn-out fiber surfaces can strengthen the fibers and paper. The simpler and more practical impregnation-centrifuging treatment provided the desired effects, whereas salting out the polymers produced somewhat superior fibers. The latter process, were impractical, however. The first pair of polymeric shells imparted marked strength improvement, whereas later layers had diminishing efficacies. Overall, the methods can improve fiber quality, attaining paper strength requirements without resorting to expensive measures. Alternate cationic polymer and filler powders were also deposited on fiber surface based on the micriparticle system in an anticipation of stiffness gains. Platy minerals, such as montmorillonite, bentonite, sericite, clay and talc were added following cationic PAM. After dewatering of polymer-pigment shelled fiber of one to 3 pairs of layers, handsheets either calendered or uncalendered were evaluated. The results indicate that regardless of calendaring, stiffness of the handsheets did not improve appreciably while certain other strength properties showed gains. We also attempted the novel starch gel filler addition method wherein tapioca starch and filers (PCC, sericite or clay) were mixed at high solids content of 50% and cooked until gelatinized. The filled handsheets were dried under various conditions and then tested for their properties. Improvements in strengths of modified filled paper were observed.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.11
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• pp.1745-1752
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• 2019

Objective: The objective was to determine standardized ileal digestibility (SID) of amino acids (AA) in 11 plant protein sources fed to growing pigs. Methods: Eleven feed ingredients used were sesame meal, two sources of soybean meal (SBM) produced in the Republic of Korea, a source of SBM produced in India, high-protein distillers dried grains (HPDDG), perilla meal, canola meal, copra meal, corn germ meal, palm kernel expeller, and tapioca distillers dried grains (TDDG). Experimental diets were prepared to contain each test ingredient as a sole source of AA, and a nitrogen-free diet was also prepared to estimate the basal ileal endogenous losses of AA. Twelve barrows surgically fitted with T-cannulas at the distal ileum with an initial body weight of 29.0 kg (standard deviation = 3.0) were individually housed in metabolism crates equipped with a feeder and a nipple drinker. A $12{\times}9$ incomplete Latin square design was employed with 12 experimental diets, 12 animals, and 9 periods. After a 5-d adaptation period, ileal digesta were collected on d 6 and 7 in each experimental period. Results: Values for apparent ileal digestibility of most indispensable AA in three sources of SBM were greater compared with other test ingredients except HPDDG and canola meal (p<0.05). Pigs fed diets containing SBM sources had also greater SID of most indispensable AA compared with those fed diets containing other test ingredients (p<0.05) except for HPDDG and canola meal. There was no difference in the apparent ileal digestibility and SID of AA among sources of SBM. The TDDG had the least value for the SID of methionine among test ingredients (p<0.05). Conclusion: The SID of most AA in SBM, HPDDG, and canola meal were greater than those in sesame meal, perilla meal, copra meal, and TDDG.

• Journal of the Korean Wood Science and Technology
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• v.51 no.1
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• pp.23-37
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• 2023

One type of biomass that has promising potential for bio pellet production is spent coffee grounds (SCGs). However, previous studies have shown that SCGs in bio pellets cause a lot of smoke. Therefore, they need to be mixed with a material that has a higher calorific value to produce better quality pellets. One material that can be used is pine wood because it has a natural resin content that can increase the calorific value. The aim of this study was to examine the quality of bio pellets produced with SCGs and pine wood charcoal at different particle sizes. The charcoal was ground using either a hammer mill (HM) or a ball mill (BM). Pine wood charcoal was mixed with SCGs at ratios of SCGs to pine wood charcoal of 4:6 and 6:4 by weight, respectively, and the adhesive used a tapioca with a composition ratio 5% of the raw material. The bio pellets were produced using a manual pellet press. The quality of the bio pellets was assessed based on Indonesian National Standard (SNI) 8021-2014, and the physical observations include flame length, burning rate, and compressive strength. The average water content, ash content, and calorific value of the bio pellets were in accordance with SNI 8021-2014, but the density and ash content values were below the standard values. The BM variation of bio pellets had a higher compressive strength than the HM variation, and the 4:6 BM variation had the longest burning time compared with 4:6 HM.