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Study on quality characteristics of cassava flour and cassava flour short biscuits [PDF]
Food Science and Nutrition, 2020 AbstractIn this paper, the basic components, nutrient composition, and processing characteristics of cassava flour were determined. In addition, the effects of xanthan gum and inulin on the pasting properties, microstructure, and thermal properties of cassava flour were studied.
Haiqin Lu, Caifeng Xie, Wen Li
exaly +6 more sources
Application of Central Composite Design and Superimposition Approach for Optimization of Drying Parameters of Pretreated Cassava Flour [PDF]
Foods, 2023 The primary goals of this study were to identify the influence of temperature and drying time on pretreated cassava flour, as well as the optimal settings for the factors and to analyze the microstructure of cassava flour.
Ellyas Alga Nainggolan +2 more
exaly +4 more sources
Impacts of Environmental Factors on Pasting Properties of Cassava Flour Mediated by Its Macronutrients [PDF]
Frontiers in Nutrition, 2020 The impacts of environmental conditions on pasting and physicochemical properties were investigated using flour samples of the same cassava cultivar grown in seven different locations.
Yayuan Zhang, Lei Nie, Yan Hong
exaly +4 more sources
Food Chemistry Advances, 2023 In this study, poundo yam flour was supplemented with cassava flour (5, 15, 30 and 50%) and the functionality of the flour and quality of the cooked dough were determined. The composite flours and yam flour (approx.
Samson A Oyeyinka +2 more
exaly +5 more sources
Utilization of Cassava/Soybean Composite Flour in Biscuit Making [PDF]
International Journal of Home Economics, Hospitality and Allied Research, 2023 Cassava and soybean flour were used to produce biscuits in different ratios in an attempt to substitute or replace wheat. Composite flour, made from a combination of cassava and soybean flour, was processed into biscuits using varying proportions.
Uchechukwu Daniel Kalu
doaj +5 more sources
Lipidomic Profiling and Storage-Induced Changes in Cassava Flour Using LC-MS/MS [PDF]
FoodsCassava serves as a primary staple food for over one billion people worldwide. The quality of cassava flour is markedly affected by the oxidation and deterioration of lipids during storage. Despite its significance, the lipid composition of cassava flour
Peixu Du +5 more
doaj +2 more sources
Progress in research and applications of cassava flour and starch: a review. [PDF]
J Food Sci Technol, 2019 The cassava flours and starches have elicited great use in the food and non-food industry. The diversity in cassava genotypes accounts for differences in end-product properties, and would require characterization of cassava varieties for suitability of culinary and processing.
Chisenga SM +3 more
europepmc +4 more sources
Enhanced Cassava Flour Quality to Improve the Cassava Bread by Attibutes Yeast Fermentation. [PDF]
Food Sci NutrABSTRACT Cassava is rich in starch and serves as a food staple in tropical and subtropical regions worldwide. However, cassava contains hydrocyanic acid, which can be harmful to human health in high concentrations. Proper processing methods, such as soaking, fermentation, or cooking, are typically employed to reduce cyanide levels to ...
Du P +10 more
europepmc +3 more sources
Bran of cassava starch flour and bran of cassava flour as potential tablet excipients
Ars Pharmaceutica, 2020 Objectives: The physicochemical characteristics of bran of cassava starch flour and bran of cassava flour (viz. organoleptic characteristics, pH value, moisture content, total ashes, lipid, protein, starch and fiber contents) and biopharmacotechnical ...
Valéria C. Orsi +5 more
doaj +5 more sources
Assessment of Functional Properties of Wheat–Cassava Composite Flour
Foods, 2023 Cassava flour (CF) was used as a raw material to replace wheat flour (WF) at levels of 0% (control), 10%, 20%, 30%, 40%, and 50% to prepare wheat–cassava composite flour (W-CF) and dough. The effects of different CF substituting levels on the functional properties of the W-CF and dough were investigated. The results show that an increase in CF led to a
Yayuan Zhang
exaly +4 more sources