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Committee Member: search.filters.committeemember.Gamarcha, Leandro T.SDG: search.filters.sdg.SDG 15 - Life on land

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    A benchmark survey on the cyanide and protein content in the leaves and roots of cassava (Manihot esculenta Crantz) in Iloilo
    Bacolod, Hanny Joy C. (Division of Physical Sciences and Mathematics, College of Arts and Sciences, University of the Philippines Visayas, 2006-04)
    The cyanide and protein content of the roots and the leaves of the cassava samples were determined. Samples were taken from five locations, namely, Mambatad, Miagao; Poblacion, Lambunao; Ambarihon, Tubungan; Naclub, Miagao; and Calampitao, Miagao. This study shows the levels of cyanide and protein in the roots and leaves of the cassava samples from the five selected locations in the province of Iloilo only. It does not establish any concrete conclusion on the cyanide and protein content of the cassava in Iloilo. Based on the results, the amount of cyanide varies among parts of the plant with an average of 229 ppm in the leaves and 100 ppm in the roots. It also varies among varieties in the same location, the white root variety having 125 ppm cyanide in the roots and 202 ppm in the leaves, while the yellow root variety has an average of 58.2 ppm cyanide in the roots and 263 ppm in the leaves. Different locations also have different levels of cyanide. Cyanide content also decreases in the roots as the period of storage is prolonged. The level of cyanide in the white root variety from Lambunao decreased by 17.1% on the 2nd day and 61.5% on the 3rd day, while the yellow root variety, also from Lambunao, decreased by only 4.3% on the 2nd day and 30.1% on the third day. Total soluble protein in the leaves (0.12%) of the samples is higher than in the roots (0.11%) . Among the roots, the amount of protein varies. It was found out that there is a significant correlation (0.750 at 0.05 level) between the amount of protein in the roots and that in the leaves of the samples.
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    Acetone -precipitated proteins in cassava (Manihot esculenta Crantz) tubers : Isolation and partial purification
    Albacete, Rose Margaret F. (Division of Physical Sciences and Mathematics, College of Arts and Sciences, University of the Philippines Visayas, 2006-04)
    Cassava (Manihot esculenta Crantz) is a low-protein starchy staple. In some countries, such as South Africa, cassava bread serves as the major, if not the only, food consumed for a long period of time. This diet causes a disease called protein-energy malnutrition. The total soluble proteins in cassava tubers were extracted using 200 mM Tris- HC1 pH 8.2. Protein fractions were precipitated out at different proportions using acetone (1:1, 1:2, 1:3 crude extract: acetone ratio). Bradford Standard Assay showed that 1:1 crude protein-acetone contained the most amount protein (1.02 x ₋ g/mL protein). This sample and the dialyzed crude sample were both run in gel filtration column in which the eluted fractions generated two peaks each. The highest concentration of the purified protein was 2.67 x 10 5 g/mL protein. The pooled fractions, which made up the peak, were run in SDS-PAGE which revealed bands with molecular weights of 40, 66, 87 and 116 kDa comprised the crude sample (not dialyzed), while the dialyzed sample contained bands with molecular weights of 76 and 87 kDa. The number of proteins decreased after gel filtration.