Central Tuber Crops Research Institute

About: Central Tuber Crops Research Institute is a facility organization based out in Thiruvananthapuram, Kerala, India. It is known for research contribution in the topics: Starch & Fermentation. The organization has 475 authors who have published 587 publications receiving 10285 citations.

Microwave‐Assisted Synthesis and Characterization of Succinate Derivatives of Cassava (Manihot esculenta Crantz) Starch

Abstract: The use of microwave heating to prepare very rapidly cassava starch succinates with high viscosity is described. A response surface design was used for the experiment and different factors affecting the succinylation of cassava starch, including concentration of succinic anhydride, reaction time, temperature and moisture content of the medium were investigated. The degrees of substitution of the modified starches increased with an increase in reaction time and were in the range 0.007 - 0.051. The products exhibited higher viscosity, lower pasting temperature, enhanced water binding capacity and reduced swelling and paste clarity than unmodified cassava starch. The results of this study indicated that succinylation of starch can be achieved in shorter reaction times, which offers a benefit to laboratories and industries involved in developing newer and more versatile uses for cassava starch.

Unveiling the compatibility of eugenol with formulation excipients by systematic drug-excipient compatibility studies

Abstract: The drug-excipient compatibility studies were carried out with the possible excipients viz. Tween 80, Carbopol 940, chitosan, sodium alginate, and polycaprolactone (PCL) for their possible use in the formulation of eugenol loaded nanoemulsion gels and nanoparticles. The eugenol-excipient compatibility studies were carried out by visual observations, differential scanning calorimetry (DSC), infrared spectroscopy (FTIR), and high-performance thin-layer chromatography (HPTLC). No notable change was observed in the samples on visual observation. From the results of the DSC studies, to a much extent, it was assumed that eugenol was not subjected to any interaction with the selected excipients for the proposed nanoemulsion gel and nanoparticles. But in some cases viz. polycaprolactone and Carbopol, though not to a significant level, slight deviation of the nature and position of the endothermic peaks of eugenol were observed. The results of the IR spectroscopy confirmed the compatibility of eugenol with Tween 80, Carbopol 940, chitosan, sodium alginate, and polycaprolactone. The retention factor of the HPTLC densitogram peaks for all the physical mixtures was well within the retention factor (Rf) value range observed for pure eugenol. The study results confirmed that eugenol is compatible with the selected excipients for the development of nanoemulsion gels and nanoparticles.

Distribution of linamarin and its metabolising enzymes in cassava tissues

Abstract: The levels of the cyanoglucoside linamarin and the activity of its major metabolising enzymes (linamarase, rhodanase and β-cyanoalanine synthase) were studied in various tissues of the cassava plant. Leaf, stem and rind tissues contained very high levels of both linamarin and linamarase, while lower levels were observed in edible tuber. Rhodanese activity was detected only in leaf tissue. High activity of β-cyanoalanine synthase in all tissues indicated that the major pathway of cyanoglucoside turnover in cassava was by conversion to asparagine.

Lactic Acid Fermentation of β-Carotene Rich Sweet Potato (Ipomoea batatas L.) into Lacto-juice

Abstract: Lacto-juices processed by lactic acid fermentation bring about a change in the beverage assortment for their high nutritive value, vitamins and minerals which are beneficial to human health when consumed. Sweet potato roots (non-boiled/ fully-boiled) were fermented with Lactobacillus plantarum MTCC 1407 at 28 ± 2°C for 48 h to make lacto- juice. During fermentation both analytical [pH, titratable acidity, lactic acid, starch, total sugar, reducing sugar (g/kg roots), total phenol and β-carotene (mg/kg roots)] and sensory (texture, taste, aroma, flavour and after taste) analyses of sweet potato lacto-juice were evaluated. The fermented juice was subjected to panelist evaluation for acceptability. There were no significant variations in biochemical constituents (pH, 2.2–3.3; lactic acid, 1.19–1.27 g/kg root; titratable acidity, 1.23–1.46 g/kg root, etc.) of lacto-juices prepared from non-boiled and fully-boiled sweet potato roots except β-carotene concentration [130 ± 7.5 mg/kg (fully-boiled roots) and 165 ± 8.1 mg/kg (non-boiled roots)]. The panelist evaluation scores ranged from 3–4.8 (in a hedonic scale of 1–5) from moderate liking to very much liking of sweet potato lacto-juice. Principal component analyses reduced the eight original analytical variables to three independent components (factors), which accounted for 99.9% of the total variations. Similarly, five original sensory variables were reduced to two independent components, which accounted for 83.1% of the total variations.