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Isolation of L ‐mannitol from ‘Gari’—a processed food from cassava ( Manihot esculenta crantz) tubers
Author(s) -
Ahonkhai Samuel I.,
Koleoso Olajide A.
Publication year - 1979
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740300903
Subject(s) - manihot esculenta , chemistry , food science , yield (engineering) , mannitol , botany , horticulture , biology , biochemistry , materials science , metallurgy
‘Gari’, a processed food from cassava ( Manihot esculenta Crantz) tubers was extracted with ethanol:water (75:25 v/v). A crystalline compound (m.p. 163°C, yield: 3.1%, 1.1 % w/w of gari) was isolated from the extract of the gari processed by mechanical method and by the traditional method, respectively. A combination of i.r., t.l.c, n.m.r., m.s. and polarimetric analyses was used to identify the crystalline compound as Lmannitol. This compound is believed by the authors to be the same as the one previously detected in cassava tubers as ‘mannit’.