EFFECT OF DELAYED PROCESSING ON ALCOHOL YIELD OF FRESH ROOT CROPS

Authors

  • Edgardo E. Tulin Science Research Specialist, Philippine Root Crop Research and Training Center, Visayas State College of Agriculture, ViSCA, Baybay, Leyte, Philippines
  • Emma S. Data Associate Professor, Philippine Root Crop Research and Training Center, Visayas State College of Agriculture, ViSCA, Baybay, Leyte, Philippines

Keywords:

Delayed processing, Cassava, Sweet potato, Alcohol production, Fermentation, Alcohol yield, Total sugar, Starch

Abstract

Delayed processing significantly affected the starch and total sugar contents of cassava and sweet potato roots. However, there is no apparent trend to show the relationship between delayed processing and starch or sugar content of the roots.
Alcohol production was significantly influenced by late processing in sweet potato but not in cassava. The highest alcohol content was obtained from sweet potato roots processed 2 days after harvest and fermented for 96 hours. In cassava, the amount of alcohol produced did not significantly vary even if the roots processed were fresh or stored up to 5 days under ambient conditions.

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Submitted

2025-04-28

Published

1987-11-27

How to Cite

Tulin, E. E., & Data, E. S. (1987). EFFECT OF DELAYED PROCESSING ON ALCOHOL YIELD OF FRESH ROOT CROPS. Annals of Tropical Research, 9(4), 200–211. Retrieved from https://atr.vsu.edu.ph/article/view/661

Issue

Vol. 9 No. 4 (1987)

Section

Research Article

License

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.