F. Forsan, H., M. El Abd, M., B. Elsabie, W., M. Sobhy, H. (2024). CASSAVA ADDITION FOR AMYGDALIN ENRICHMENT IN DAIRY BEVERAGES. , 22(2), 1110-1119. doi: 10.32649/ajas.2024.184470
H. F. Forsan; M. M. El Abd; W. B. Elsabie; H. M. Sobhy. "CASSAVA ADDITION FOR AMYGDALIN ENRICHMENT IN DAIRY BEVERAGES". , 22, 2, 2024, 1110-1119. doi: 10.32649/ajas.2024.184470
F. Forsan, H., M. El Abd, M., B. Elsabie, W., M. Sobhy, H. (2024). 'CASSAVA ADDITION FOR AMYGDALIN ENRICHMENT IN DAIRY BEVERAGES', , 22(2), pp. 1110-1119. doi: 10.32649/ajas.2024.184470
F. Forsan, H., M. El Abd, M., B. Elsabie, W., M. Sobhy, H. CASSAVA ADDITION FOR AMYGDALIN ENRICHMENT IN DAIRY BEVERAGES. , 2024; 22(2): 1110-1119. doi: 10.32649/ajas.2024.184470

CASSAVA ADDITION FOR AMYGDALIN ENRICHMENT IN DAIRY BEVERAGES

Anbar Journal of Agricultural Sciences
Volume 22, Issue 2, December 2024, Pages 1110-1119    PDF (429.25 K)
Document Type: Research Paper
DOI: 10.32649/ajas.2024.184470
Authors
H. F. Forsan1; M. M. El Abd2; W. B. Elsabie1; H. M. Sobhy3
1Dairy Chemistry Research Department, Animal Production Research Institute (APRI), Agricultural Research Center (ARC), Giza, Egypt
2Dairy Science Department, Faculty of Agriculture, Cairo University, Giza, Egypt
3Department of Natural Resources, Faculty of African Post Graduate Studies, Cairo University, Giza, Egypt
Abstract
The cassava plant is known for its numerous medicinal and nutritional benefits. This study used cassava to enhance the nutritional content of milk and enrich it with amygdalin (vitamin B17). Properties associated with amygdalin include anticoagulants, atherosclerotic, hepatic protective, anti-tumor, antidiabetic, antifungal, anti-inflammatory, anticancer, antibacterial, anti-aging, and antioxidants. Cassava paste was prepared by boiling its roots in water for 1 hour and subsequently mashing them. Raw cow’s milk, 5 % sugar, and 1 sachet of vanilla (1 gm) were mixed and heated at 80°C for 10 minutes. Fresh and refrigerated samples were tested for amygdalin concentrations at 6 ± 1°C. The amygdalin content in 5% cassava milk was 3.51 ± 0.01 mg/100 g and 3.52 ± 0.01 after 1 week of refrigeration (6± 1°C). Whereas, for 10% cassava milk it increased from 7.01 ± 0.01 mg/100 g when freshly prepared to 7.02 ± 0.02 after 1week’s refrigeration at 6 ± 1°C. This slight increase could be attributed to water evaporation during the one-week refrigeration.
Keywords
Dairy beverags; Cassava; Amygdalin; B17; Nutritive value
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