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Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
wiley +1 more source
Production and use of cassava flour:A new product of future potential in Indonesia
, 2017 Cassava is a perishable commodity. Over-supply occurs every year during the peak harvest season, with varying severity. To overcome the above problem, processing cassava into flour can be an alternative solution.
Widowati, Sri, Hartojo, Koes
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Applied Food ResearchCassava (Manihot esculenta) is a staple crop for millions in the tropics, commonly processed into flour for various culinary applications. Nevertheless, cassava flour has poor nutritional value due to its low protein, vitamin, and mineral content and ...
Lilian Daniel Kaale, Maria Eduardo
doaj +1 more source
A Comparative Study of Skimmed Milk and Cassava Flour on the Viability of Freeze-Dried Lactic Acid Bacteria as Starter Cultures for Yogurt Fermentation. [PDF]
Foods, 2023 Ibrahim I +5 more
europepmc +1 more source
Cassava (Manihot esculenta Crantz) flour fortification with soybean flour
, 1980 This study was conducted to achieve the following objectives: (1) to determine the physical and sensory attributes of the doughs prepared from cassava in which soybean flour was substituted for different amounts of cassava flour; (2) to determine the ...
Temalilwa, Claver R.
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Removal of Cyanides from Gadung (Dioscorea hispida Dennst.) Tuber Chips using Leaching and Steaming Techniques [PDF]
, 2011 Gadung (Dioscorea hispida Dennst.) has been considered as one of staple foods in Indonesia. However, its high cyanides content has limited its utilisation for commercial food production. This work is aimed to investigate the removal of cyanides content
Kumoro, A.C. +2 more
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Applied Food ResearchThis study aimed to evaluate the impact of granulometry and the proportions of maize and cassava flours on the techno-functional and sensory attributes of a composite granulated couscous-like product.
Awah Noella +2 more
doaj +1 more source
Pharmaceutical Applications of Glucose Syrup from High Quality Cassava Flour in Oral Liquid Formulations. [PDF]
Int J Food Sci, 2022 Simpson IK +5 more
europepmc +1 more source
IOP Conference Series: Earth and Environmental Science, 2018 Cassava leaves are nutritious vegetable, but often regarded as an inferior commodity. One of the efforts increasing in the benefit of cassava leaves is through processing it into snack. In order to support the food diversification program and to reduce the dependence on imported commodities, the development of cassava leaves snack could be accompanied ...
I Ambarsari +2 more
openaire +1 more source
Cassava flour productivity in the North of Minas Gerais
, 2021 Cassava is one of the most important sources of energy for human consumption, especially for low-income populations. Its root stores a large amount of starch, in addition to being used as a raw material in numerous industrial products. It also plays an important role in generating employment and income, especially in the poor areas of the Northern ...
Oliveira, Ednaldo Liberato +3 more
openaire +1 more source