Results 181 to 190 of about 7,639 (213)

Purchase of food from the new staple food basket in low-income Brazilian households. [PDF]

Rev Saude Publica
Silva MALD, Rodrigues LB, Brito SA, Lage LG, Louzada MLDC.   +4 more
europepmc   +1 more source

Acrylamide- and Hydroxymethylfurfural-Forming Capacity of Alternative Flours in Heated Dough Systems. [PDF]

Foods
Mesias M, Morales FJ.
europepmc   +1 more source

Potential of Soy-Cassava Flour Processing to Sustain Increasing Cassava Production in Nigeria

Outlook on Agriculture, 2002
Cassava production is increasing in Nigeria and needs to be sustained. One way of achieving this is to process cassava into high-grade products with positive and high-value elasticity of demand. Soy-cassava flour, a blend of cassava and soy bean flours, was produced and tested for consumer acceptability and economic viability.
B.O. Ugwu, U.J. Ukpabi
openaire   +2 more sources

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Effect of traditional processing of cassava on the cyanide content of gari and cassava flour

Plant Foods for Human Nutrition, 1995
Detoxification of cassava cultivars (30572 TMS and 30555 TMS) during their traditional methods of processing to produce gari and cassava flour has been investigated. The HCN quantitative determination was done using the enzymatic assay. Fermentation of cassava pulp for 96 hours during cassava processing for gari reduced the HCN by 22 ppm (52.4 percent)
O C, Kemdirim, O A, Chukwu, S C, Achinewhu   +2 more
openaire   +2 more sources

Cassava Flour Wastewater as a Substrate for Biosurfactant Production

Applied Biochemistry and Biotechnology, 2003
Five cassava flour wastewater (manipueira) preparations were tested as culture media for biosurfactant production by a wild-type Bacillus sp. isolate. No-solids (F), no-solids diluted (F/2), natural (I), natural diluted (I/2), and decanted (IPS) were the tested manipueira media.
Marcia, Nitschke, Glaucia, Pastore
openaire   +2 more sources

Microbiological quality of fermented cassava flour ‘kpor umilin’

International Journal of Food Sciences and Nutrition, 2004
A study was conducted on the microbiological quality of traditionally fermented cassava flour 'kpor umilin' and a laboratory modification of the method developed with a view to upgrading the traditional process. Microbial analysis of samples from both processing methods was evaluated using standard microbiological methods.
J A, Tsav-Wua, C U, Inyang, M A, Akpapunam   +2 more
openaire   +2 more sources

Quality evaluation of cassava flour fortified with cowpea

Journal of Management and Technology, 2023
The proximate composition, functional and sensory properties of cassava flour fortified with cowpea were investigated. Dried cowpea and dried cassava was made by grinding, using attrition milling machine and sieved using mesh size 0.4mm. The cassava was substituted with the cowpea in the ratio of 100:0, 80:20, 70:30 and 60: 40 for sample A, B C and D ...
openaire   +1 more source

Characterization of Fermented Cassava Flour from Cassava Grown in Nigeria

Journal of Engineering Research Innovation and Scientific Development
Cassava is a major staple in tropical regions, yet its high carbohydrate content and inherently low levels ofprotein, essential amino acids, and micronutrients limit its nutritional adequacy. This study investigated the effect of controlled fermentation on the nutritional quality of cassava flour with the aim of identifying an optimal fermentation ...
Lucksyn A. Omidih, Ejiroghene Onokpite, Kingsley G. Ariebiegbe   +2 more
openaire   +1 more source