Results 131 to 140 of about 7,639 (213)

Quality of fermented cassava flour processed into placali

International Journal of Biological and Chemical Sciences, 2012
Fermented cassava flour was obtained from Yace variety. Cassava roots were washed, peeled and ground. After adding cassava inoculums at 8% (m/m), the pulp was allowed to ferment for 72 hours at ambient temperature. The fermented dough was removed, squeezed and oven-dried for 48 hours at 55 °C.
Koko, CA, Konan, A, Tetchi, F, Assidjo, E, Amani, G   +4 more
openaire   +1 more source

Radionuclide intake due to food drying surfaces: implications for individual ingestion effective dose in Ogbomoso, Southwestern Nigeria

Proceedings of the Nigerian Society of Physical Sciences
Measurement of low-level radionuclide transfer from food drying surfaces is of radiological importance in environmental protection, especially in West Africa where farmers commonly preserve their foodstuffs by a low cost method of sun-drying on surfaces
OLAOLUWA Peter OYERO, Emmanuel Abiodun Oni, David Adeleke, Adegbenro Sunday Ajani, Abraham Aremu, Olatunde Micheal Oni, Charity Odeyemi   +6 more
doaj   +1 more source

Cassava Flour as a Possible Replacement for Wheat Flour: A Comprehensive Review Considering the Sri Lankan Scenario

Cassava (Manihot esculenta) is a long tuberous starch-containing root crop that stands as a significant staple food globally. Its adaptability to various climates has increased its commercial growth.
M.A. Jayasinghe, M.A. D. Somendrika, C. Jayathilake, S.M.C.N. Senanayake, R.S. Diyabalanage   +4 more
core   +1 more source

Physical properties of snacks made from cassava leaf flour

, 2014
The food industry is continually growing with new products becoming available every year. Extrusion combines a number of unit operations in one energy efficient rapid continuous process and can be used to produce a wide variety of snacks foods.
Magali Leonel, Martha Maria Mischan, Ferrari, Adriana Cristina, Adriana Cristina Ferrari, Mischan, Martha Maria [UNESP], Leonel, Magali, Ferrari, Adriana Cristina [UNESP], Mischan, Martha Maria, Leonel, Magali [UNESP]   +8 more
core   +1 more source

Effect of Growing Period on Quality Characteristics of Different Edible Cassava Flours

Shipin gongye ke-ji
To investigate the quality changes of edible cassava flour at different stages of harvesting (from August to December), this study selected three types of edible cassava flour (SC205, GR891, and SC9) prepared from samples obtained at different period of ...
Tailing JIANG, Chunfang DUAN, Jiming SONG, Linhui ZHANG, Mingkun XIAO, Yuexian LI, Lina BAI, Zhengsong SHEN, Xiankun XIONG, Qian LIU, Guanghua LIU, Wei YAN   +11 more
doaj   +1 more source

Blending of Acetylated Cassava Starch, Cassava Flour and Wheat Flour for Composite in Bread Making

British Journal of Applied Science & Technology, 2015
C. Owuamanam, C. Ogueke, N. Ihediohanma, G. Omeire, C. Omeni   +4 more
openaire   +1 more source

Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology. [PDF]

Int J Food Sci, 2020
Udoro EO, Anyasi TA, Jideani AIO.
europepmc   +1 more source

Proposta para o mecanismo de expansão do polvilho azedo com base nas características físico químicas [PDF]

, 2012
Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2009.O amido de mandioca fermentado (polvilho azedo) pode ser considerado um amido modificado ...
Marcon, Maria Janete Angeloni
core  

Alternative breads from cassava flour

, 2018
New and alternative nutritious breads, can be produced from cassava flour fortified with 20% raw or roasted soy flour using locally available margarine with egg white, together or without xanthan gum.
Omoaka, P., Eggleston, G.
core  

The Potentials of Cassava Flour as a Set-Retarding Admixture in Concrete

, 2012
The potentials of cassava flour as a set-retarding admixture in concrete were investigated. Concrete mix proportion of 1:2:4 by weight of cement, sand and coarse aggregate and, water/cement ratio of 0.46 was made with six different dosage levels of ...
Okafor, FO
core   +1 more source