This tool allows calculating the percentage of dry matter of cassava. For this, it is necessary to record the exact weight of a cassava sample (approximately 5 kg), and the weight of this same sample submerged in water.
The values calculated on this page with the IATTC 1976 equation (Kawano et al. 1987; Keating et al. 1981) are indicative. For more precise values, other methods are recommended, such as oven drying (105°C for 24 hours) for dry matter, and enzymatic determination of starch (Holm et al. 1986) for starch. This tool is made available without warranty of any kind, either express or implied, including, but not limited to, the implied warranties of merchantability or fitness for a particular purpose; also without any guarantee regarding, among others, any damage, loss of information, loss of profits, responsibilities and/or injuries caused by the use of this tool.
The values calculated on this page with the IATTC 1976 equation (Kawano et al. 1987; Keating et al. 1981) are indicative. For more precise values, other methods are recommended, such as oven drying (105°C for 24 hours) for dry matter, and enzymatic determination of starch (Holm et al. 1986) for starch. This tool is made available without warranty of any kind, either express or implied, including, but not limited to, the implied warranties of merchantability or fitness for a particular purpose; also without any guarantee regarding, among others, any damage, loss of information, loss of profits, responsibilities and/or injuries caused by the use of this tool.
Show More
