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Home > Mathematics and Science Textbooks > Science: general issues > Entwicklung der physikalisch-chemischen Eigenschaften von Maniokwurzeln
Entwicklung der physikalisch-chemischen Eigenschaften von Maniokwurzeln

Entwicklung der physikalisch-chemischen Eigenschaften von Maniokwurzeln


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About the Book

Maniok ist aufgrund seines Produktions- und Verbrauchsvolumens ein wichtiges Nahrungsmittel. Tatsächlich ist es ein wichtiges Grundnahrungsmittel auf der Welt, insbesondere in Afrika. Sie wird im gesamten ivorischen Gebiet angebaut, vorwiegend im Süden. Die starke Nachfrage hat einige Produzenten dazu veranlasst, früh zu ernten, unabhängig von den Auswirkungen des Erntestadiums auf die physikalisch-chemischen Parameter der Maniokwurzeln. Das Ziel dieser Arbeit bestand darin, den Erntestadium (Reifegrad) von Maniokwurzeln zu bestimmen, der es ermöglicht, Maniokwurzeln mit guten Nährwerteigenschaften zu erhalten. Daher wurden die physikalisch-chemischen Eigenschaften der Maniokwurzeln der Sorte Yacé in verschiedenen Erntestadien (11., 12., 13. und 14. Monat nach dem Pflanzen der Stecklinge) bewertet. Die höchsten Energiewerte (389,21 Kcal/100 g TM) wurden im zwölften Erntemonat erzielt. Zu diesem Zeitpunkt stiegen die Kohlenhydrat- und Stärkegehalte um 94,65 g/100 g TM bzw. 83,54 g/100 g TM. Außerdem hatten diese Maniokwurzeln einen erheblichen Anteil an Mineralien und Polyphenolen mit sehr geringen Gehalten an Blausäure und Ballaststoffen im Vergleich zu denen der anderen Erntestadien.


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Product Details
  • ISBN-13: 9786208689124
  • Publisher: Verlag Unser Wissen
  • Publisher Imprint: Verlag Unser Wissen
  • Height: 229 mm
  • No of Pages: 56
  • Returnable: N
  • Weight: 141 gr
  • ISBN-10: 6208689120
  • Publisher Date: 26 Feb 2025
  • Binding: Paperback
  • Language: German
  • Returnable: N
  • Spine Width: 3 mm
  • Width: 152 mm


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