CASSAVA ADDITION FOR AMYGDALIN ENRICHMENT IN DAIRY BEVERAGES
H. F. Forsan | M. M. El Abd | W. B. Elsabie | H. M. Sobhy
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.
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