Sweet cassava flour (250 g) was mixed with 500 mL of water and stirred overnight. The mixture was centrifuged at 14,300× g, at 4 °C for 20 min, and the supernatant was collected. The extraction was then repeated using the sediment and a second supernatant was obtained. The two supernatants were combined freeze-dried. The powder was kept in a vacuum container at −20 °C until used.
Maltodextrin was used as a reference for comparison and prepared in the same way. Maltodextrin and crude extract from sweet cassava were used throughout the experiments described in this study. Fresh solutions of these materials were prepared on the day of each experiment by dissolving them in DDD water at the required concentrations.
Maltodextrin was used as a reference for comparison and prepared in the same way. Maltodextrin and crude extract from sweet cassava were used throughout the experiments described in this study. Fresh solutions of these materials were prepared on the day of each experiment by dissolving them in DDD water at the required concentrations.
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