𝔖 Bobbio Scriptorium
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Lipids of cassava tubers (Manihot esculenta crantz)

✍ Scribed by B. J. F. Hudson; A. O. Ogunsua

Publisher
John Wiley and Sons
Year
1974
Tongue
English
Weight
372 KB
Volume
25
Category
Article
ISSN
0022-5142

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✦ Synopsis

Abstract

The flour from cassava tubers contains about 2.5% of lipids, of which only half is extractable with conventional solvent systems. Extractable lipids are mainly polar in character, the principal group of components being galactosyl diglycerides. A new galactolipid, tetragalactosyl diglyceride, is described for the first time. The component fatty acids are relatively saturated in character in comparison with those of other structural lipids, such as those of the potato.

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