Senin, 10 Oktober 2011

Cassava Bibinka

INGREDIENTS
2 eggs
2 tablespoons melted butter or margarine
3 cups grated raw cassava (raw material tapioka)
Sugar to taste
½ cup thick coconut cream
½ cup scraped young coconut

4 tablespoons chopped nuts, if desired
60 g (2 oz) cheese, if desired

Sabtu, 08 Oktober 2011

The Cassava Transformation

About the Book

Cassava is Africa's second most important food crop. The cassava transformation that is now underway in Africa is fueled by new high-yielding TMS varieties that have transformed cassava from a low-yielding, famine-reserve crop to a high-yielding cash crop for both rural and urban consumers. Despite this on-going transformation, cassava (ketela, singkong in indonesia) is being neglected by African governments and international donor agencies because of the many myths and half-truths that exist about its nutritional value and its role in farming systems. (strach = tapioka)

The Cassava Transformation is a synthesis of the Collaborative Study of Cassava in Africa (COSCA), that was carried out from 1989 to 1997 by gathering primary data from 281 villages in six countries: the Congo, the Côte d'Ivoire, Ghana, Nigeria, Tanzania, and Uganda. Designed as a follow-up to William O. Jones's classic 1959 work, Manioc in Africa, The Cassava Transformation will be of interest to African policy makers, international donor agencies and food policy analysts.

Reference eBooks

Vedams Books from India
Tropical Root and Tuber Crops : Cassava (Tapioca ;tapioka), Sweet Potato, Aroids, Yams, Yam bean, Coleus/R.C. Mandal.
Jodhpur, Agrobios, 2006, xxiv, 360 p., tables, $44. ISBN 81-7754-199-4.

Contents: Cassava (Manihot Spp.): 1. Cassava (ketela,singkong in indonesia) (Manihot Spp.). 2. Origin and geographical distribution (Manihot Spp.). 3. Cassava: Botany. 4. Cassava: Cytogenetics. 5. Cassava: Improvement strategy. 6. Cassava: Physiology. 7. Cassava: Microbial system. 8. Cassava: climate and soil. 9. Cassava: Agro-techniques. 10. Cassava: Water management. 11. Cassava: Based cropping system. 12. Cassava: Harvesting and yield. 13. Cassava: Area, production and productivity. 14. Cassava: Diseases. 15. Cassava: Pests. 16. Cassava: Composition of tuber and leaf. 17. Cassava: Toxic principles - cyanogenic glucoside. 18. Cassava: Utilization of tapioca. 19. Cassava: Post-harvest deterioration, preservation and shelf-life. 20. Cassava: Marketing and trade. Cassava: selected references.

Minggu, 18 September 2011

Tepung Mocaf sebagai Substitusi Terigu

Tepung Mocaf yang dikenal sebagai tepung ketela ,singkong atau cassava  alternatif pengganti terigu, kini telah banyak diproduksi di daerah Trenggalek, Jawa Timur dan juga Sumatra Barat. Saat ini Sumatera Barat telah bersiap memproduksi tepung mocaf. Di daerah tersebut, ketersediaan singkong bahan baku (selain sebagai bahan tapioka) yang berlimpah dan pasar lokalnya sangat prospektif.
Koperasi “Gemah Ripah Loh Jinawi” Trenggalek yang memproduksi Mocaf, saat ini kapasitasnya mencapai 100 ton per bulan. Sedangkan permintaaan pasar nasional mencapai lebih dari 1000 ton per bulan. Di masa mendatang, diharapkan bermunculan beberapa pabrik yang siap memproduksi mocaf ini. Mocaf memilikisifat yg berbeda dengan tapioka.